Roasted Tomatoes and Mashed Potatoes

  
Ingredients
  • ¼ cup balsamic vinegar
  • 2 Tbsp honey
  • 2 Tbsp olive oil
  • 1 Tbsp coarse-ground Dijon mustard
  • 1 tsp dried thyme
  • ¾ lb pork tenderloin, trimmed

Instructions

  1. Whisk together vinegar, honey, oil, mustard and thyme in a large zip-top plastic bag.
  2. Add pork; seal bag, and marinate 30 minutes in refrigerator.
  3. Preheat oven to 400°F.
  4. Remove pork from marinade.
  5. Boil marinade 3 minutes.
  6. Place pork on a rimmed baking sheet lined with foil; brush with half the marinade.
  7. Bake 25 minutes and brush with remaining marinade after 15 minutes.
  8. Let pork rest 5 minutes before slicing.

Side Dish Ingredients

  • 1 cup organic grape tomatoes
  • 1 Tbsp olive oil
  • 1½ tsp honey
  • ½ tsp salt, ½ tsp pepper
  • ¾ lb organic new potatoes, cut into chunks
  • ¼ cup 2% reduced-fat milk

Side Dish Instructions

  1. Preheat oven to 400°F.
  2. Place tomatoes on a rimmed baking sheet; toss with oil, honey and ¼ tsp each salt and pepper.
  3. Bake 15 to 20 minutes or until tomatoes release their juice.
  4. Meanwhile, bring potatoes and salted water to cover to a boil; boil 15 minutes or until tender.
  5. Drain and mash potatoes with a potato masher to desired consistency; stir in 2 Tbsp milk and remaining salt and pepper.
  6. Add remaining milk, if desired.

Bacon-Cheddar Spaghetti Squash

Serves 3

Ingredients

  • 1 (3-lb) spaghetti squash, halved and seeded
  • 3 slices center cut bacon
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ½ (8-oz) block ⅓-less-fat cream cheese, softened
  • ½ cup low-sodium chicken broth
  • ¼ tsp salt
  • 1 (6-oz) pkg baby spinach
  • ¾ cup shredded reduced-fat sharp Cheddar cheese

Instructions

  1. Preheat broiler. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap. Microwave 15 minutes or until fork-tender. Use a fork to remove spaghetti-like strands from squash.
  2. Meanwhile, cook bacon in a large skillet over medium heat 5 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon.
  3. Add onion and garlic to hot drippings; cook 2 to 3 minutes or until onion is tender. Stir in cream cheese, broth, and salt; cook until smooth.
  4. Gradually add spinach; cook until thickened and spinach is wilted. Stir in squash strands. Spoon mixture into squash shells. Sprinkle with Cheddar and bacon. Broil 2 to 3 minutes or until cheese is golden.

Time
Clock
10mPrep
20mCook
30mTotal

Nutritional Information
Servings 3
Calories 345
Servings 3
Calories 345
Fat (g) 18
Sat. Fat (g) 10
Protein (g) 16
Carb (g) 31
Fiber (g) 7

Try this healthy, tasty, and family-friendly meal this week!

Ingredients

1 cup crushed almonds

1/2 cup crushed bran flakes cereal

1 tablespoon wheat germ

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon oregano

2 large eggs

2 teaspoons olive oil

1 pound cod, rinsed and cut into 1-inch by 5-inch pieces

Prepared marina sauce, for serving

Directions

  1. Preheat the oven to 425 degrees F.
  2. Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
  3. Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
  4. Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.
EatingWell Test Kitchen
“With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping the pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.”

Ingredients

    • 1 3-pound spaghetti squash
    • 2 tablespoons water
    • 2 tablespoons extra-virgin olive oil, divided
    • ½ cup chopped fresh parsley, divided
    • ½ cup finely shredded Parmesan cheese, divided
    • 1¼ teaspoons Italian seasoning, divided
    • ½ teaspoon onion powder
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground pepper
    • 1 pound 93%-lean ground turkey
    • 4 large cloves garlic, minced
    • 1 28-ounce can no-salt-added crushed tomatoes
    • ¼- ½ teaspoon crushed red pepper

Directions

  • Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in ¼ cup parsley. Remove from heat, cover and let stand.
  • Meanwhile, combine the remaining ¼ cup parsley, ¼ cup Parmesan, ½ teaspoon Italian seasoning, onion powder, ¼ teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining ¾ teaspoon Italian seasoning and ¼ teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
  • Serve the sauce and meatballs over the squash, sprinkled with the remaining ¼ cup Parmesan.
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