"Make it Tonight" - EatingWell's Daily Healthy Recipe Feed

Spanish Pork Burgers

EatingWell — Tue, 26 May 2009 17:58:08 +0000

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Indonesian Chicken Satés

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Indonesian Chicken Satés

Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate separately.

Tex-Mex Summer Squash Casserole

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Tex-Mex Summer Squash Casserole

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Grilled Portobellos with Chopped Salad

EatingWell — Mon, 15 Apr 2013 17:40:53 +0000

Grilled Portobellos with Chopped Salad

This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.

Chicken Taco Bowls

EatingWell — Wed, 17 Apr 2013 20:25:12 +0000

Chicken Taco Bowls

This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

Mushroom & Spinach Crepes

EatingWell — Wed, 11 Jan 2012 19:38:34 +0000

Mushroom & Spinach Crepes

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

BBQ Tofu Sandwich

EatingWell — Fri, 23 Apr 2010 14:50:52 +0000

BBQ Tofu Sandwich

Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won’t mind the contradiction. Serve with: Baked beans and corn on the cob.

Pork Chops au Poivre

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Pork Chops au Poivre

Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans.

Eggplant Parmesan Pizza

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Eggplant Parmesan Pizza

Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.

Baked Tortellini

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Baked Tortellini

Nutty-flavored fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible. You can easily double this recipe and make one for today and an extra to pop in the freezer for a heat-and-eat meal someday in the future.