Restoring Nutrition NEWS & RECIPES

Enjoy some of our favorite healthy recipes. If you have one you would like to share,

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Creamy Mustard Chicken

From: EatingWell Magazine, September/October 2013 In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of…

Dijon Salmon with Green Bean Pilaf

From: EatingWell Magazine, September/October 2016 In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains,…

Oven-Fried Fish & Chips

From: EatingWell Magazine, May/June 2009 Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt…

Flank Steak with Grilled Tomatoes & Cucumber Herb Relish

From: EatingWell Magazine, July/August 2016 Ingredients Flank Steak & Tomatoes 1 tablespoon sugar 1½ teaspoons paprika 1½ teaspoons ground cumin 1½ teaspoons granulated garlic 1½ teaspoons ground pepper 1¼ teaspoons kosher salt, divided 1½ pounds flank steak 3 tablespoons extra-virgin olive oil, divided 6 small firm tomatoes, halved lengthwise 2 cloves garlic, minced or finely grated…

Sweet Potato & Red Pepper Pasta

  From: EatingWell Magazine, September/October 2008 Ingredients 8 ounces whole-wheat angel hair pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 3 cups shredded, peeled sweet potato, (about 1 medium) 1 large red bell pepper, thinly sliced 1 cup diced plum tomatoes ½ cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh…

Slow-Cooker Beef Tacos with Rhubarb Salsa

From: EatingWell.com, February 2017 Ingredients 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin ½ teaspoon garlic powder 1½ teaspoons salt, divided 3 pounds beef chuck, trimmed and cut into 1-inch cubes 1 tablespoon avocado oil or grapeseed oil 1 large onion, halved and sliced 1 cup low-sodium beef broth 3 tablespoons…

Chicken Saltimbocca

From: EatingWell Magazine, March/April 2015 Ingredients 2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip) ¼ teaspoon ground pepper 2 thin slices prosciutto 2-4 fresh sage leaves 1½ teaspoons all-purpose flour 1 tablespoon butter 2 teaspoons extra-virgin olive oil ¾ cup dry Marsala Preparation Put chicken breasts between pieces of plastic…

Garlic Chicken

From: EatingWell Magazine, May/June 2012   Ingredients 2 heads garlic, cloves separated 8 chicken drumsticks (about 2½ pounds), skin removed, trimmed ½ teaspoon salt, divided ¼ teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil ⅓ cup white wine 1 cup reduced-sodium chicken broth 2 teaspoons Dijon mustard 2 teaspoons all-purpose flour ⅓ cup chopped…

Tuna-&-Tomato Mac & Cheese

From: EatingWell Magazine, March/April 2011 Ingredients: 8 ounces (about 3 cups) whole-wheat rotini pasta 2 tablespoons all-purpose flour 1 cup nonfat milk, divided ½ cup grated extra-sharp Cheddar cheese ½ cup grated pepper Jack cheese ¼ teaspoon ground ancho chile powder (see Notes) ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1½ cups reduced-fat cottage cheese,…

healthy taco salad

Taco Salad Recipe

  I have a preference for Hispanic cuisine, I love the spices and flavors that come with authentic Mexican and Latin American foods. But sometimes with my preference comes unwanted calories. I am on this journey to let my eye become my canvas for choosing foods that will benefit my temple and give glory to…