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

Black Bean & Salmon Tostadas

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

Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.

Indian-Spiced Chicken Pitas

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

Indian-Spiced Chicken Pitas

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Orecchiette with Broccoli Rabe & Chickpeas

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

Orecchiette with Broccoli Rabe & Chickpeas

The assertive flavor of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

Southwestern Layered Bean Dip

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

Southwestern Layered Bean Dip

Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.

Greek Chicken & Vegetable Ragout

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

Greek Chicken & Vegetable Ragout

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with whole-wheat orzo or crusty bread to soak up the sauce.

New England Fried Shrimp

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

New England Fried Shrimp

Who doesn't love a crunchy fried shrimp? This version takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.

Cod with Tomato Cream Sauce

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

Cod with Tomato Cream Sauce

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.

Chicken Piccata with Pasta & Mushrooms

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

Chicken Piccata with Pasta & Mushrooms

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

BLT Salad

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

BLT Salad

Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.

Portobello "Philly Cheese Steak" Sandwich

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

Portobello "Philly Cheese Steak" Sandwich

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.