From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.
A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you’re craving a combination of your personal favorites.
Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net for more recipe inspiration.
Eat Smart with Seafood
No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.
The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it’s a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.
Find more wholesome, health-forward recipes at Culinary.net.
Orange Shrimp Quinoa Bowls
Servings: 2
Ingredients:
• 1 cup quinoa
• 1 cup orange juice
• 1 tablespoon hot sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 4 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon white miso
• 1 1/2 pounds shrimp, peeled, deveined and tails removed
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 cucumber, sliced into half moons
• 5 green onions, sliced
• 1 avocado, sliced
• 1 teaspoon sesame seeds
• 2 tablespoons cilantro, chopped
Directions:
Cook quinoa according to package instructions. Set aside.
In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.
Add shrimp to remaining mixture and marinate 15 minutes.
Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
Drizzle with reserved dressing.
Start the New Year with a Savory Salad
Starting the new year with fresh intentions, whether you’re trying to reset for 2023 or simply add more greens to your meals, begins with delicious, nutritious and easy recipes.
With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, Fresh Express provides plenty of inspiration, information and incentives to help you achieve your goals. For example, this Pesto Pasta Salad features red lentil rotini and Twisted Pesto Caesar Chopped Salad Kits loaded with a fresh blend of crisp iceberg and green leaf lettuces, crunchy garlic brioche croutons, Parmesan cheese and creamy pesto dressing. Add fresh grape tomatoes and toasted walnuts for a simple side or easy lunch that can be made ahead of time.
Pesto Pasta Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6
Ingredients:
• 1-quart cooked red lentil rotini
• 2 packages (9 1/2 ounces each) Fresh Express Twisted Pesto Caesar Chopped Salad Kits
• 1/2 teaspoon salt
• 1/4teaspoon black pepper
• 1 cup grape tomatoes, halved
• 1/2 cup walnuts, toasted
Directions:
Prepare red lentil rotini according to package directions; cool 15 minutes.
In bowl, mix rotini and one dressing packet from salad kits. Sprinkle with salt and pepper; mix well. Refrigerate, covered, 30 minutes, or until rotini is cold.
In large bowl, mix lettuce from both salad kits with remaining salad dressing package. Add rotini and tomatoes; toss to combine. Sprinkle with garlic brioche croutons and shredded Parmesan cheese from salad kits and walnuts.
Substitution: Traditional rotini can be used for red lentil rotini.
A Fruity Twist on Breakfast
Whether it’s a weekend celebration or a simple morning bite on the go, it’s often said breakfast is the most important meal. Starting off your day with some fruity nutrition is a sweet way to add vitamin C to your diet without skimping on flavor.
With a tasty granola crust and yogurt filling, this Brunch Fruit Tart is an easy way to impress guests or fuel your morning at the office. Balanced and easy to make, the crunchy crust and smooth center make it an enjoyable addition to at-home menus. This version calls for strawberries, blueberries and kiwi, but you can get creative with your own favorite fruits for a different flavor each time you make it.
Brunch Fruit Tart
Recipe adapted from homemadeinterest.com
Ingredients:
Crust:
• 4 cups granola mixture
• 1/2 cup butter, softened
• 4 1/2 tablespoons honey
• nonstick cooking spray
Filling:
• 2 1/4 cups vanilla Greek yogurt
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 package gelatin
Toppings:
• strawberries, sliced
• blueberries
• kiwis, sliced
Directions:
To make crust: Preheat oven to 350 F.
In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.
Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.
To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.
Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.
Top with strawberries, blueberries and kiwis. (Family Features)
