5 Delicious & Healthy Recipes for Every New Year's Resolution

5 Delicious & Healthy Recipes for Every New Year's Resolution

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Welcome to 2020! We’ve officially entered a new year, a new decade, and kicked off a bright beginning. I love how this time of year always brings a fresh start with a clear perspective, don’t you? Good for you for clicking on this blog to learn some fresh ideas for New Year’s resolutions! Believe it or not, you just made the first step in mastering your new goal—taking action. These five recipes below will show you convenience, ease, and confidence in the kitchen. Each recipe provides outstanding nutrition with a punch of flavor. Let’s dive in. 

Seared Scallops + Purple Potato Mash

Scallops are a quick cooking lean protein that works well in any weeknight dinner. They contain a great source of Vitamin B12, which supports a healthy nervous system. Pairing scallops with vibrant purple potatoes is always a great idea. The recipe can be done in under 15 minutes. See for yourself! 

Culinary Tip: Pat the scallops dry and make sure the oil is hot before you place them in the pan. This helps you achieve a nice, crisp sear on the outside. 

Serves 2

Ingredients: 

  • 6 Scallops
  • 2 TBSP Canola Oil
  • Pinch of salt and pepper
  • 8oz Private Selection Petite Purple Potatoes
  • ½ bag Kroger Frozen Peas and Carrots 
  • 2 TBSP Kroger Plain Greek Yogurt
  • 1 Lemon 

Directions:

  1. Boil a pot of water with a large pinch of salt. Once the water is boiling, add potatoes and cover with a lid. Boil for ~10-12 minutes or until you can easily poke a knife through the potatoes. Drain and place in a separate bowl. Mash the potatoes with 2 TBSP plain Greek yogurt. 
  2. Heat frozen peas and carrots according to instructions on the bag. Mix in with potatoes. 
  3. Heat pan on medium heat. Once heated add the oil. Add a pinch of salt and pepper to the scallops and place in the pan. Sear for 2-3 minutes on each side. 
  4. Serve with purple mash on the bottom and scallops on top. Add a fresh squeeze of lemon juice to your scallops for more flavor. 

Orange Citrus Brussels Sprouts

Serves 4

  • 4 cups Brussels Sprouts, halved 
  • 1 Orange
  • 2 TBSP Canola Oil 
  • Pinch of salt and pepper 

Directions:

  1. Heat a pan to medium-high heat. Add oil. 
  2. Add halved Brussels spouts to the pan. Allow time for them to brown on one side before sautéing. 
  3. Zest the orange and place to the side. Squeeze juice from the orange over the Brussels and add a pinch of salt and pepper. Continue to sauté. 
  4. Remove from the pan, add orange zest to serve. 

Culinary Tip: After squeezing the juice from the orange in the pan and allowing it to mostly absorb, use the half of the orange to soak up those crunchy bites at the bottom of the pan. This adds a ton flavor to your meal. Squeeze this charred orange over your chicken, fish or tofu and you’ll see how perfectly it pairs with this meal.   

Spicy Tomato & Lentil Soup

You’d think the best soup of all time couldn’t get any better, but it just did. This spicy tomato and lentil soup adds protein, complex carbohydrates, and a punch of heat to make this recipe a home run. The superstar of this one, lentils. They’re packed with tons of goodness and did you know they score a 100 on OptUp, our proprietary nutrition rating app? You can thank lentils in advance for boosting your future OptUp score. 

Serves 2-3

Ingredients:

  • 1 can Simple Truth Tomato Sauce, no salt added
  • 1 Can Simple Truth Diced Tomatoes, no salt added 
  • 1 TBSP Canola Oil
  • ½ tsp Oregano
  • ½ tsp Paprika
  • ½ cup Lentils
  • ½ - 1 tsp Cayenne Pepper, depending on preferred spice level 
  • Salt and pepper to taste 

Directions: 

  1. In a saucepot, add 1 TBSP of canola oil. Add in diced tomatoes, tomato sauce spices, and salt/pepper. Heat to medium heat. 
  2. Stir occasionally and taste to determine spice level. After 5-6 minutes, stir in ½ cup of water with ½ cup of lentils. Cover the saucepot with a lid and slightly lift. 
  3. After 10-12 minutes, check lentils to ensure they are soft. Serve with a whole grain grilled cheese sandwich or caprese salad. 

Pear Pistachio Salad with Ricotta Cheese

Pears are in season so adding these to a dish is certainly the smart thing to do! They contain a great source of soluble fiber, which plays a role in lowering blood cholesterol levels and are also a good source of Vitamin C. They pair well with savory foods and always do a great job amping up the flavor. 

Culinary Tip: Adding ricotta cheese to a salad adds creaminess and sour notes, making your salad more balanced and well rounded. 

Serves 4

  • 1 cup Bosc Pears, chopped 
  • ½ cup Pistachios, chopped
  • ¾ cup Bulgar, fully cooked 
  • 4 cups Spinach
  • ½ cup Low Fat Ricotta Cheese 
  • Pinch of salt + pepper
  • ½ cup Balsamic Vinaigrette

Directions:

  1. Prepare Bulgar according to package instructions.
  2. In a large bowl, add spinach and use the ricotta cheese to coat the greens.
  3. Next, add Bulgar, pistachios, pears, salt and pepper.
  4. Drizzle with balsamic vinaigrette.
  5. Serve.

Chicken Sweet Potato Skillet with Pomegranate Arils 

Everyone needs an easy chicken and potatoes recipe they can turn to. This one has everything you need from top to bottom. Pomegranate is the key ingredient in this one, which interesting enough, provides anti-inflammatory properties thanks to one and only, Vitamin C. These little bursts of tartness ring in at 90 on OptUp, making them a food you should eat more of. 

Culinary Tip: Butterfly your chicken breast to reduce the cooking time. To do this, make a lateral cut along the chicken breast, stopping before you reach the other side. This then forms a “butterfly” that you can easily cook in a nonstick pan. 

Ingredients

  • 3 4oz cuts Chicken Breast
  • 2 medium size Sweet Potatoes, diced
  • 2 cup Kale
  • ½ Almonds diced 
  • ¼ cup Pomegranate Arils 
  • 1 TBSP Canola Oil
  • 1 Garlic clove
  • Pinch of salt and pepper 

Directions: 

  1. Chop sweet potatoes, kale, and almonds.
  2. Toss almonds in a skillet on medium heat until toasted. Set aside.
  3. In the same pan, heat canola oil, sauté garlic then add in vegetables. Sauté for 4-5 minutes. 
  4. Season chicken with salt and pepper and sauté in a medium size pan until an internal temperature of 165 is reached throughout. Remove and dice the chicken.
  5. Add in diced chicken to the skillet. Top with almonds and serve.

Disclaimer: This information is educational only and not providing healthcare recommendations. Please see a healthcare provider.

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