5 Quick, Healthy Meal Recipes

Trying to eat healthier without sacrificing flavor? Try any one of this simple recipes to help keep your diet on track and your taste buds satisfied.

Easy Raspberry Chicken

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	4 Hrs 40 Min

INGREDIENTS

• 1/2 cup raspberry preserves
• 1/2 cup frozen pineapple juice concentrate, thawed
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 6 skinless, boneless chicken breast halves
• 1/4 cup fresh raspberries

DIRECTIONS

1. Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar.  Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag.  Marinate chicken in refrigerator at least 4 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).  Place chicken in a baking dish and pour remaining marinade over top.  Cover the dish with a lid or aluminum foil.
3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes.  Transfer to a serving platter and garnish with fresh raspberries.

White Bean Turkey Chili

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

INGREDIENTS

• 1 1/2 pounds ground lean turkey
• 2 medium onions, chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 (28-ounce) can diced tomatoes, undrained
• 3 cups beef broth
• 1 (8-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon baking cocoa
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 (15-ounce) cans white kidney or cannellini beans, rinsed and drained

DIRECTIONS

1. In a Dutch oven or kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain.  Add oregano and cumin; cook and stir 1 minute longer.  Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt, and cinnamon.  Bring to a boil.  Reduce heat; cover and simmer for 45 minutes.  Add beans; heat through.  Discard bay leaves before serving.

Gorgonzola and Wild Mushroom Risotto 

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	1 Hr 15 Min

INGREDIENTS

• 2 ounces dried chanterelle mushrooms
• 1 1/2 teaspoons butter
• 1 teaspoon truffle oil (optional)
• 1 chopped onion
• 2 shallots, minced
• 1 clove garlic, minced
• 3 ounces sliced fresh button mushrooms
• 1 (12-ounce) package arborio rice
• 1/2 cup dry white wine
• 1 quart hot chicken stock
• 2 tablespoons heavy cream
• 2 tablespoons crumbled Gorgonzola cheese, or to taste
• Ground black pepper to taste

DIRECTIONS

1. Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes.  Once soft, remove the mushrooms from the water and chop; discard water.
2. Melt butter along with truffle oil in a large saucepan over medium-high heat.  Add the onion, shallots, and garlic; cook and stir two minutes until the onion begins to soften.  Add the fresh mushrooms and continue cooking until the mushroom softens and begins to release its liquid.  Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.
3. Add arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy.  Stir in the white wine, and cook until nearly evaporated.
4. Reduce heat to medium, and add 1/3 of the hot chicken stock.  Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes.  The risotto should be simmering gently while you stir in the chicken stock.  Add half of the remaining stock, and stir for 5 minutes more.  Finally, add the remaining stock and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more.  The rice should not be completely soft but should still have a little firmness when you bite into it.  You can add a little water if needed to cook the rice to this state.
5. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese.  Season to taste with salt and pepper, and serve.

Ginger-Glazed Mahi Mahi

PREP TIME	5 Min
COOK TIME	12 Min
READY IN	37 Min

INGREDIENTS

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed, or to taste
• 2 teaspoons olive oil
• 4 (6-ounce) mahi mahi fillets
• Salt and pepper to taste
• 1 tablespoon vegetable oil

DIRECTIONS

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil.  Season fish fillets with salt and pepper, and place them in the dish.  If the fillets have skin on them, place them skin side down.  Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat.  Remove fish from the dish, and reserve marinade.  Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork.  Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.  Spoon glaze over fish, and serve immediately.

Chuckwagon Salad

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

INGREDIENTS

• 1 cup uncooked wagon wheel pasta
• 1 cup sliced, cooked lean sirloin, cold
• 3/4 cup sliced onion
• 1/2 cup chopped green bell pepper
• 2/3 cup barbecue sauce
• 2 tablespoons Dijon mustard
• 2 cups red leaf lettuce, rinsed and torn
• 2 cups green leaf lettuce, rinsed and torn
• 1 tomato, sliced

DIRECTIONS

• Cook pasta in boiling water until al dente.  Drain.
• In a medium mixing bowl, combine pasta, beef, onion, and green pepper.  Mix well.  Stir together barbecue sauce and prepared mustard, and mix into beef mixture.
• Serve beef mixture over mixed greens, and garnish with tomatoes.

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