Season ground lamb with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; form into 30 (1-inch-thick) patties. Combine yogurt, lemon juice, and a pinch each of kosher salt and black pepper. Slice mint leaves into thin ribbons. Grill lamb patties for 1-2 minutes per side. Warm slider buns. Place a patty on each bun; top with a dollop of yogurt mixture, and sprinkle with mint ribbons.
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Step 1
Preheat oven to 400°F. Toss broccoli with 2 tablespoons oil on a rimmed baking sheet; brush cut sides of lemon with remaining 1/2 tablespoon oil. Season broccoli liberally with salt and pepper and sprinkle with red pepper flakes. Spread on baking sheet in a single layer. Put lemon halves on each end of pan, cut side up.
Step 2
Roast, turning once, until broccoli is crisp-tender and lemons are soft and golden brown on top, about 20 minutes. Remove baking sheet from oven, squeeze juice from lemons over florets, and toss to coat. Sprinkle cheese over top and return to oven for 5 minutes longer. Serve hot or at room temperature.
Step 1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
Step 2
Put carrots and parsnips in a large bowl; add oil, butter, maple syrup, thyme, and wine, and season with salt and pepper. Loosely mound vegetables in center of parchment on baking sheet. Fold parchment up over vegetables in the center and at edges, sealing it well so steam won’t escape.
Step 3
Bake until veggies are crisptender, about 30 minutes. Transfer packet to a platter and carefully cut open (hot steam will escape). Sprinkle additional thyme on top, if desired.
Step 1
Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.
Step 2
Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.
Step 3
Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.
Step 1
Preheat oven to 400°F. Place squash on a rimmed baking sheet; toss with 1 tablespoon oil. Bake until tender, 20 to 25 minutes. Remove squash. Reduce oven temperature to 375°F. Place a wire rack in a large baking sheet.
Step 2
Combine squash, goat cheese, butter, pepper, and 1/4 teaspoon salt in a food processor; process until smooth. Combine panko, thyme, and remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt in a small bowl.
Step 3
Spoon about 2 teaspoons squash mixture into each mushroom cap. Press about 1 teaspoon panko mixture into squash mixture. Place mushrooms in a single layer on rack on baking sheet. Bake until panko is toasted, about 15 minutes.
From vodka sauce over penne pasta to a red wine-based drizzle over filet mignon, booze is a proven tastemaker when it comes to delicious sauces and toppings for your favorite foods. The recipe for this bourbon-glazed salmon is equally as tasty.
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The bourbon glaze you’ll use to coat your salmon fillets contains brown sugar, low-sodium soy sauce, fresh lime juice, minced garlic, black pepper, and fresh grated ginger. The bourbon amplifies the sweetness of the brown sugar and savory notes of the soy sauce, so you’ll have a fish dish bursting with flavor.
To make bourbon-glazed salmon, combine the sauce ingredients in a large Ziploc bag and shake to evenly mix. Add uncooked salmon fillets to the bag and place in the fridge for one and a half hours to let the fish marinate.
Once marinated, place the fillets in a skillet over medium-high heat and cook each fillet for about 4 minutes on each side, or until they’re cooked through. Top with a drizzle of leftover bourbon sauce, green onions, and sesame seeds for a fresh take on teriyaki. To add more nutrients to this dish, pair it with sauteed or roasted veggies.
Recipe Is:
Step 1
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Step 2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
Mexican food is notoriously heavy. Melted cheese, refried beans, and tortilla chips aren’t exactly low in calories. But there are actually tons of ways to slim down the delicious cuisine so it doesn’t wreck your diet. Want to learn how? In this video, we’ll show you how we cook up good-for-you chilaquiles with all the same flavor but way fewer calories.
Chilaquiles is a classic Mexican dish that’s made from corn tortillas that are cut up and fried, then topped with sauce (think: salsa, mole), cheese, crema, and onion. It’s also common to add protein, like shredded chicken or beans. With eggs on top, chilaquiles can be a tasty brunch option.
But all those ingredients can add up, especially when you’re ordering the meal at a restaurant, where it’s hard to know how much oil and salt has been added to the dish.
WATCH THE VIDEO: How to Make Mexican Corn on the Cob
To keep chilaquiles from becoming a calorie bomb, make it at home. By swapping refried beans for canned black beans, using sodium-free chicken broth for cooking, and shredding lean chicken breast over your plate, you’ll drive the dish’s fat and salt content way down.
Try baking the corn tortilla strips instead of frying them. You’ll get the same crunchy effect, but for fewer calories. Top your dish with diced avocado. The fruit (yep, fruit!) is loaded with heart-healthy fats that will keep you feeling full. Want to kick the spice up a notch? Add a spoonful of salsa to the mix. The hot topping is full of flavor but low in calories.
Watch the video above to see how you can create this protein-rich Mexican dish right at home. At only 293 calories per serving, the meal will satisfy without leaving you in an uncomfortable food coma.
Recipe Is:
Step 1
Preheat oven to 450°.
Step 2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Step 3
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
Step 1
In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
Step 2
Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
There’s nothing more comforting than a warm bowl of soup when temperatures outside start to cool off. That’s why we love this Greek-inspired lentil soup that’s packed with good-for-you veggies and legumes. Even better, the hearty dish only take 20 minutes to make from start to finish, so it’s a perfect choice for wintry weeknights. In this video, we’ll show you how to make the super-simple soup at home.
Let’s talk about lentils. The versatile legume is a great source of resistant starch and is also high in fiber, which aids digestion and also helps keep you full for longer. And just one cup of cooked lentils can deliver an impressive 17 grams of protein, making them an awesome choice for vegetarians and vegans.
RELATED: 13 Vegetarian Soup Recipes
For this soup, we add vitamin-packed veggies like carrots, onions, and garlic to lentils and water to create a base that’s full of wholesome goodness. Spices like dried oregano help to add an extra hint of flavor to the bowl too. And the whole dish is only 370 calories per serving.
To complete the meal, we love pairing the soup with a few slices of toasted pita. Adding this small portion of whole grains to your plate will help keep you energized.
So, how is it done? Simply add the veggies and oil together and cook them in a Dutch oven for about five minutes. Doing so will give the vegetables a rich, caramelized flavor.
Next, add the water and lentils. Simmer the ingredients, keeping them partially covered, for about 15 minutes. Once cooked, use a hand blender to puree the soup until it’s semi-smooth and thick. Drizzle your bowl with lemon juice for a refreshing Mediterranean finish. Enjoy!
Recipe Is:
Step 1
Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.
Step 2
Add the water and lentils. Simmer, partially covered, 15 minutes.
Step 3
With a hand blender or potato masher, puree soup until semi-smooth and thick.
Step 4
Drizzle with lemon juice; serve with toasted pita triangles.
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