Thai Chicken with Veggies and RiceSpice up your meal prep with this Thai Chicken with veggies and rice recipe! Make enough chicken, rice and dressing so you'll have plenty of leftovers for your rice porridge breakfast and chicken wrap lunch.Cauliflower TotsNot only are these cauliflower tots made with some very healthy veggies, they also taste delicious and are super kid friendly!Colavita by Mike Colameco: Greens and BeansThis hearty vegan cabbage and bean stew should satisfy most meat lovers as it is both rich, tasty, and filling. Finish it off table side with a drizzle of Colavita EVOO and add a few slices of fresh ciabatta or toasted baguette and glass of wine and call it a very healthy meal option. Make extra as it's great reheated the next day or two as well.Roman Frittata with Prosciutto, Spinach and MushroomsThis is the perfect breakfast for weekends, then the leftovers are a healthy, easy, and delicious grab-and-go breakfast for the rest of your weekChili Marinated ChickenThis dish requires a little extra love - hand mash your chili peppers to make Chili Marinated Chicken. With a fiery flavor and grilled texture, this pairs nicely with a fresh cucumber, tomato, and parsley quinoa salad.Wine-Braised Chicken with Peppers and HerbsThis is like hunter's style chicken (or chicken cacciatore), minus the tomato. The sweetness of the peppers and the acidity of the wine come to the fore, creating a dish that is at once light and warming. Serve this wine-braised chicken with peppers and herbs with brown rice or lightly dressed fregola.
Baked Polenta with Roasted Marinated VegetablesYes, polenta is traditionally made through tireless stirring on the stovetop. But it also can be produced in the oven, without almost any stirring. This baked polenta with roasted marinated vegetables makes for a light main course. Serve with a green salad. Open-Face Sandwich with Mozzarella, Charred Peppers, and EggplantGrill the vegetables for these toasts until browned and tender, and then toss with balsamic vinegar so the flavors and textures mix and meld for this open-face sandwich with mozzarella, charred peppers, and eggplants. Leftover vegetables would be delicious with pasta.Sautéed Eggplant CarbonataThe vegetables in this sweet-and-sour sautéed eggplant caponata are cooked together until soft and tender, so their flavors meld and intensify. The eggplant takes the longest to cook, so sauté it first and then combine it at the end of cooking with the browned aromatics. Serve warm, atop crostini or with grilled meats or fish.Grilled Summery Ratatouille PizzaIf you want to make only two grilled summery ratatouille pizza, use the remaining ratatouille in pasta, folded into eggs, or on a grilled cheese sandwich.Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White BeansA hot fire and strong flavors power this exceedingly simple, summery grilled rosemary shrimp skewers with grilled vegetables and white beans. Serve with a green salad and a crusty baguette. Spring Wheatberry Salad with Roasted AsparagusIn the recent rush to discover new and different grains, wheatberries have been overlooked. But these wheat kernels have a wonderful nutty flavor and chewy texture, and they’re packed with plenty of good stuff – protein, fiber, and antioxidants. Here, they are paired with a spring mixture of asparagus and onions and a fresh mint vinaigrette.