Beef and Broccoli With Red Bell Pepper

This healthy Beef and Broccoli Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Ingredients

• ¼ cup reduced-sodium soy sauce

• 6 Tbsp. water, divided use

• 2 Tbsp. corn starch, divided use

• 1 Tbsp. raw honey

• 1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

• 1 tsp. coconut oil

• 4 cups broccoli florets

• 2 medium bell peppers, cut into 1-inch cubes

• 2 cloves garlic, chopped

• 1 thin slice fresh ginger, peeled, finely chopped

Instructions

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.  

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened. 

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.  

Rainbow Lentil Bowl

This colorful and flavorful Rainbow Lentil Bowl is filled with a delicious combination of cherry tomatoes, sweet peppers, green lentils, mixed greens, and red cabbage. Top it with cheddar cheese and a pico de gallo salsa for a Southwestern twist.

Ingredients

• 4 cups mixed salad greens

• 1 cup pico de gallo (or fresh tomato salsa)

• ½ cup shredded cheddar cheese

• 1 cup chopped red cabbage

• 2 cups cooked brown lentils (or green lentils)

• 1 cup chopped orange bell pepper

• 1 cup chopped green bell pepper

• 1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

1. Evenly divide salad greens and red cabbage between four serving bowls.

2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes."

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

• 1 small spaghetti squash (approx. 3½ to 4 lbs.)

• Nonstick cooking spray

• 4 cups all-natural marinara sauce

• 3 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• ¼ cup finely chopped fresh basil (optional)

Instructions

1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper. Set aside.

3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

5. Reduce oven temperature to 350º F.

6. Scrape spaghetti squash flesh into stringy noodles.

7. Lightly coat 4-quart baking dish with spray. 

8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

9. Evenly top with Parmesan cheese.  

10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

11. Garnish with basil (if desired).  

Chicken Piccata

This healthier chicken piccata recipe is prepared in the classic style and topped with flavorful mushrooms, artichokes, and capers.

Ingredients

• 4 (4-oz.) each raw chicken breasts, boneless, skinless

• 1 Tbsp. whole wheat flour

• 2 Tbsp. olive oil

• 1 clove garlic, finely chopped

• 2 Tbsp. fresh lemon juice

• ½ cup low-sodium, organic vegetable broth

• 6 Tbsp. capers

• 1 (14-oz.) can quartered artichoke hearts, packed in water, drained

• 2 cups sliced mushrooms

Instructions

1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.

2. Heat oil in a large skillet over medium-high heat.

3. Add chicken, cook for 3 minutes on each side, or until browned.

4. Add garlic; cook for 1 to 2 minutes or until tender.

5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.