These Cheesy Chicken Quesadillas are baked so they’re a healthier take on an easy, portable snack popular throughout Mexico, Central and South America. I also recommend replacing sour cream with Greek yogurt to make them even healthier.
Stuffed Pepper Soup has all of the nutritional benefits of a stuffed pepper but, in a soup! It comes together in minutes. You just quickly sauté the veggies and stir in the rest of the ingredients. But, you do have to simmer it for at least a half hour before it’s ready to serve.
I looked for ways to make a healthier version of Salisbury Steak. I mix it up half and half lean ground beef and lean ground turkey. I’m also conscious of the sides. I serve it with roasted veggies and mashed cauliflower.
Sweet Honey Slowcooker Chicken is another simple dish that can take only minutes to pull together and the end result is amazing. It combines all the healthy benefits of bell peppers and mushrooms with the lean protein value of chicken.
The general concept for Easy Slowcooker Spaghetti and Meatballs is dead easy. Meatballs arranged on the bottom of your slowcooker are covered in tomato sauce and cooked for a while before a layer of dried spaghetti is added and cooked for another hour. Add cheese and parsley and serve. Easy and delicious!
Proscuitto Quiche with Parmesan and Spinach takes a stab at being a healthy meal choice but, let’s be honest, Quiche is an enigma. There are some really healthy, good-for-you ingredients in this recipe as we try to strike our usual Veteran Moves balance. Give it a chance.
Two Step Slowcooker Stroganoff is a go-to dish at my house. Get everything into the crock and in a short time your house will smell incredible. The finished result is reliable and yummy!
Enter the era of One Pan Chicken Parm with Veggies! I find you can almost always add something like eggplant or spinach to a pre-existing dish thereby adding tremendous nutritional value. It’s a valuable Veteran Move for anyone in any Kitchen and eggplant is the operative veggie in this recipe!
Sometimes referred to as Pasta Fazool, Pasta e Fagioli is a hearty autumn/winter delight that is as delicious and filling as it is healthy and nutritious.
To make Sole Meunière dredge the fillet first in flour and then cook it in an easy to make sauce of brown butter, chopped parsley and lemon. The flour and butter combine to make a beautiful brown crust and the parsley and lemon produce a subtle, not at all fishy flavour.