Delicious & Surprisingly Nutritious: 4 Recipes You Definitely Want to Try

Oct 4, 2023

 by Lauren Cubellis




  • 2 tablespoons smooth peanut butter

  • 2 tablespoons full-fat coconut milk, canned

  • ½ tablespoon soy sauce (reduced-sodium preferred)

  • The juice of ½ lime

  • 1 teaspoon Sriracha sauce

  • ¼ teaspoon freshly grated ginger


  • 1.5 pounds boneless, skinless chicken breast, sliced into ~1 inch strips

  • 2 tablespoons soy sauce (reduced-sodium preferred)

  • The juice of ½ lime

  • 4 minced garlic cloves

  • 1 teaspoon freshly grated ginger

  • 1 teaspoon kosher salt

  • 2 cups diced sweet potatoes (approximately 2 large potatoes), peeled

  • 2 cups broccoli florets

  • 1 sliced small red onion

  • 1 sliced medium red bell pepper

  • 2 cups sugar snap peas

  • 1 tablespoon toasted sesame oil

  • 2 tablespoons chopped roasted salted peanuts

  • Freshly chopped cilantro for garnish

  • 4 lime wedges for serving



  • In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger until smooth


  • Adjust your oven racks to have one placed in the center and another 4 to 6 inches from the broiler

  • Preheat the oven to 425°F

  • Spray an 18" x 13" sheet pan with cooking spray

  • In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and ½ teaspoon of the salt

  • Pour half of the peanut sauce over the chicken

  • Place the sweet potatoes, broccoli, red onion, bell pepper, and snap peas on the sheet pan and toss with the sesame oil and remaining ½ teaspoon salt

  • Roast on the center rack, tossing halfway, until the sweet potatoes are almost tender, approximately 30 minutes

  • Place the chicken on the sheet pan with the vegetables spread around it

  • Pour the marinade over the chicken and roast until the chicken is cooked thoroughly (165°F), approximately 10 to 12 minutes

  • Switch the oven to broil and move the pan to the higher rack

  • Broil until the chicken is browned, approximately 1 to 3 minutes

  • Pour the remaining sauce over everything, garnish with peanuts and cilantro, serve with lime wedges on the side. Enjoy!




  • 1 pound 93% lean ground turkey
  • ⅓ cup Italian bread crumbs
  • 3 tablespoons grated Pecorino Romano cheese (freshly grated is highly recommended!)
  • 1 large egg, beaten
  • 1 minced garlic clove
  • 2 teaspoons tomato paste
  • 1.5 tablespoons minced fresh parsley (additional for garnish as preferred)
  • ½ teaspoon kosher salt
  • 1 cup marinara sauce, homemade or store-bought (additional for topping off the dish as preferred)
  • ¼ cup shredded mozzarella cheese


  • Preheat the oven to 350°F
  • Spray a sheet pan with cooking oil
  • In a medium bowl, combine the turkey, bread crumbs, cheese, egg, garlic, tomato paste, parsley, and salt
  • Mix until combined
  • Transfer the mixture to the prepared sheet pan and use your hands to form it into a meatloaf
  • Bake unconvered until cooked thoroughly (160°F in the middle of the loaf), approximately 50 to 55 minutes
  • Remove the pan from the oven
  • Top the meatloaf with the marinara and mozzarella
  • Return the pan to the oven and bake until the cheese is melted, approximately 4 to 6 minutes
  • Garnish with parsley and additional sauce as desired
  • Enjoy!




  • 2 teaspoons olive oil

  • 1.5 cups finely chopped scallions

  • 1.25 cups chopped plum tomatoes

  • 3 minced garlic cloves

  • 3 10-ounce packages of frozen chopped spinach, thawed and squeezed dry

  • 3 tablespoons freshly chopped dill

  • ⅓ cup freshly chopped parsley

  • ¾ teaspoon kosher salt

  • 7 large eggs, beaten

  • 8 ounces crumbled feta cheese

  • 1.5 ounces) freshly grated Parmesan cheese

  • Black pepper (to taste)

  • 6 sheets phyllo dough

  • 1 tablespoon unsalted butter, melted


  • Preheat the oven to 375°F.

  • Heat a 10-inch skillet over medium-low heat.

  • Add the olive oil, scallions, and tomatoes, cook until the tomatoes soften, stirring frequently (approximately 8 minutes)

  • Add the garlic and cook until fragrant, stirring frequently (approximately 30 seconds)

  • Add the spinach, dill, parsley, and salt

  • Cook until heated thoroughly, stirring frequently (approximately 2 minutes)

  • Transfer to a large bowl and let cool for 5 minutes

  • Wipe out the skillet with a paper towel and spray with cooking spray

  • Add the eggs, feta, Parmesan, and pepper to taste to the bowl of the spinach mixture and stir well

  • Transfer the mixture to the skillet and spread it evenly in the bottom

  • Top with 1 sheet of phyllo, carefully trimming the excess

  • Using a pastry brush, gently brush the phyllo with butter

  • Top with another sheet of phyllo, trim the edges, and brush with butter

  • Repeat this process with the remaining 4 sheets phyllo

  • Bake until the phyllo is golden brown, approximately 40 to 45 minutes

  • Let cool for 5 minutes

  • Slice into 6 wedges and serve. Enjoy!




  • 2 cups halved cherry tomatoes

  • ⅓ cup sliced pitted Kalamata olives

  • ¼ cup crumbled feta cheese

  • 1 tablespoon capers, drained

  • Black pepper

  • ¼ teaspoon kosher salt

  • 1 pound peeled and deveined extra-large shrimp

  • 1 teaspoon olive oil

  • 3 garlic cloves, minced

  • 2 cups low-sodium chicken broth

  • 1.5 cups pearl couscous

  • The juice of ½ lemon

  • 2 tablespoons freshly chopped parsley, for garnish

  • ¼ teaspoon grated lemon zest, for garnish


  • In a large bowl, combine the tomatoes, olives, feta, and capers and season with pepper

  • Sprinkle the salt over the shrimp

  • Heat a large deep skillet over medium-high heat

  • When hot, add the oil, then the shrimp, and cook until opaque, approximately 2-3 minutes per side and stir in the garlic for the last minute

  • Transfer to the bowl of the tomato mixture

  • Add the broth to the skillet, increase to high heat and bring to a boil

  • Add the couscous, stir, cover, and reduce to medium heat

  • Cook until all the liquid is absorbed, approximately 10 to 12 minutes

  • Fluff with a fork and add to the bowl of the shrimp and tomato mixture

  • Add the lemon juice and toss well

  • Garnish with the parsley and lemon zest. Enjoy!


*Recipes modified from skinnytaste One & Done by Gina Homolka