Hash brown and egg skillet breakfast: This healthy, yet hearty breakfast skillet brings wedges of egg-topped potato pancake to the table in just 30 minutes. For best results when making the oversized potato pancake, make sure to press down on the potatoes to create an even layer after the potatoes have softened.
Roasted cauliflower with lemon, garlic, and parsley: Roasting cauliflower really brings out its nutty sweetness and is one of our favorite ways to prepare it. The addition of fresh parley, lemon zest, and garlic enhances the flavor all the more. We love how easy this six-ingredient side dish is to put together.
Turkey-veggie bolognese stuffed shells: Diced zucchini, fennel, onion, and carrot amps up an otherwise straightforward meat sauce made with ground turkey breast, then gets stuffed into jumbo pasta shells, topped with mozzarella, and baked till bubbly and gooey. It’s guaranteed to be a family favorite.
Orange–cream cheese cookie cups: These adorable orange cookie cups are similar to miniature cheesecakes. Whole-wheat pastry flour offers the best of both worlds: It’s ground from 100% whole wheat so it packs all the nutrients (like B vitamins) of regular whole-wheat flour, but its lower protein content makes for tender, light-textured baked goods like these irresistible cookies.
Blue corn nachos: For anyone who loves nachos, and is always on the lookout for delicious, easy, and healthy-leaning spins on the idea, this recipe is for you! Crisp from whole-grain blue corn chips, gooey from melted Jack cheese, and brightened thanks to fresh tomatoes, scallions, jalapeno pepper, and fresh cilantro, these nachos hit the spot.
Cheesy cauliflower waffles: These latke-inspired vegetable cakes use convenient, low-carb cauliflower rice in place of potatoes, and they’re cooked in a waffle maker for both speed texture—they end up wonderfully crispy. Shredded (or chopped) mozzarella cheese sticks help to bind the mixture and contribute to the crispy effect.