12 Healthy Dinner Recipes to Start off the New Year

 

We all can eat better and healthier, so why not start the New Year with some of these tasty and healthy recipes?

1. HERBED CHICKEN MARSALA - Smothered in low-calorie sauteed mushroom and sun-dried tomatoes, this dish is both healthy and satisfying. Don't forget your veggies.

Herbed Chicken Marsala Recipe | Food Network Kitchen | Food Network

2. PAN-SEARED SALMON WITH KALE AND APPLE SALAD - This dish is all about the crunch, tangy and sweet salad.

Skillet Salmon Recipe | Food Network Kitchen | Food Network

3. SLOW-COOKER PORK TACOS - Not only is this a healthy choice for tacos but it's full of flavor. You won't want to wait to eat while smelling the pork slow cook.

Slow-Cooker Pork Tacos Recipe | Food Network Kitchen | Food Network

4. GARLIC CHICKEN STIR FRY - Strips of skinless chicken breast stir it up with garlic, ginger, and tons of crunchy vegetables, including sliced cabbage, red bell pepper, and sugar snap peas. Toss it with a lightly sweetened soy sauce, and dinner's ready! 

Garlic Chicken Stir Fry Recipe (allrecipes.com)

5.  PARMESAN CHICKEN COUSCOUS - Simple ingredients that make leftover chicken a delicious and healthy meal.

Parmesan Chicken Couscous Recipe: How to Make It (tasteofhome.com)

6. MARINATED PORK KABOBS - Who says it has to be summer to grill? Do you have a George Foreman grill to use indoors? Or a grill pan for the stovetop? 

Marinated Pork Kabobs Recipe: How to Make It (tasteofhome.com)

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7. TILAPIA FLORENTINE - You'll win your family over hook, line, and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lemon, it's sure to become a favorite! 

Tilapia Florentine Recipe: How to Make It (tasteofhome.com)

8. CHICKEN FIESTA SALAD - This is an attractive and zesty all-in-one dish. It's full of veggies and chicken and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Chicken Fiesta Salad Recipe (allrecipes.com)

9. TUSCAN VEGETABLE SOUP - Make a big batch of Ellie's comforting, veggie-packed soup and eat well all week long. It only takes 35 minutes to cook up, and clocks in at just 145 calories and 4 grams of fat per serving. 

Tuscan Vegetable Soup Recipe | Ellie Krieger | Food Network

10. STUFFED SPAGHETTI SQUASH LASAGNA BOATS - Stuffed spaghetti squash lasagna boats are cheesy, healthy comfort food with simple ingredients and prep. Easy, healthy, and low carb!

Stuffed Spaghetti Squash Lasagna Boats - Wholesome Yum

11. GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS - An enchilada is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve tortillas and loads of cheese. However, every bite will remind you of the flavors you love while cutting calories.

Ground Turkey Enchilada Stir-Fry with Couscous Recipe | Min Kwon, M.S., R.D. | Food Network

12. SHEET PAN CHICKEN FAJITAS - These protein-packed fajitas are baked on a foil-lined baking sheet for easy clean-up. It's a delicious and healthy meal for those nights you want a quick dinner. 

How to Make Quick and Easy Chicken Fajitas | Sheet Pan Chicken Fajitas Recipe | Food Network Kitchen | Food Network

We hope you enjoyed these recipes and if you happen to make any of them, please let us know in the comments below.

Stay safe and sassy,

Kelly

Sassy Silver Sisters

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Taste of Home Bakeable's June 2022 Challenge: Vanilla Cream Fruit Tart ***UPDATED

***UPDATED 6/25/23***

I've taken on the challenge of the Taste of Home Bakeable's Challenge. For the month of June, it's the Vanilla Cream Fruit Tart.

This recipe calls for a 12” pizza pan but since I had decided to cut the recipe in half, I used a 9” pie pan. 

What’s wonderful about a fruit tart is you can use whatever fruit your heart desires. I used strawberries, blueberries, kiwis, and mandarin oranges. 

If you plan on keeping your fruit tart longer than a day, consider coating the crust with a thin layer of melted chocolate—it can be white, semisweet, milk, or dark chocolate—prior to filling. Not only does it coat the crust and keep it from absorbing moisture, but it also adds an additional "surprise" element of flavor! 

 This fruit & cream tart is easier than making a classic summer pie but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds good, right

 

Vanilla Cream Fruit Tart

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling  YIELD: 12 servings.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 1.2 cups all-purpose flour
• 1 pkg (10-12 oz) white baking chips, melted and cooled
• 1/4 cup heavy whipping cream
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup pineapple juice
• 1/4 cup sugar
• 1 T. cornstarch
• 1/2 tsp lemon juice
• 4 cups fresh fruit

Directions

Preheat the oven to 300°. Cream butter and confectioners' sugar until light and fluffy.

Beat in flour (mixture will be crumbly).

Pat onto a greased 12-inch. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.

(I used extra chips to melt on top on top of the crust to keep it from getting soggy).

Beat melted chips and cream until smooth. Beat in cream cheese until smooth.

Spread over crust. Refrigerate for 30 minutes.

Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch, and lemon juice.

Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.

Arrange fruit over the cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Have you ever made a fruit tart? What is your favorite fruit to use? We would love to hear from you in the comments below.

Keep it sassy,

Kelly

Sassy Silver Sisters

😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.

So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

10 Winter Soup Recipes

I love making soup, especially in the winter months. The cream-based soups are my favorite but I don't make them often because my family has a lactose problem and we all know what that means ;)

I found some easy and delicious soup recipes that you will want to make not only this winter but year-round. Here are 10 stove-top, Instant Pot, and slow cooker soup recipes for you to enjoy.

All these recipes come from Taste of Home.

 

Easy Pot Sticker Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours        YIELD: 6 servings

Ingredients

• 1/2 pound Chinese or napa cabbage, thinly sliced
• 2 celery ribs, thinly sliced
• 2 medium carrots, cut into matchsticks
• 1/3 cup thinly sliced green onions
• 2 to 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger root or 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 6 cups reduced-sodium chicken broth
• 1 package (16 ounces) frozen chicken pot stickers
• Crispy chow mein noodles, optional

Directions

In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow Mein noodles before serving.

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Pressure-Cooker Potato Soup

photo credit Taste of Home

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 12 servings (3 quarts).

Ingredients

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/8 teaspoon rubbed sage
• 1/3 cup all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 cup grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh cilantro

 

Directions

1. Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.

2. Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro, and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

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Slow-Cooked Mexican Beef Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 6 hours    YIELD: 6 servings (2 quarts).

Ingredients

• 1 pound beef stew meat (1-1/4-inch pieces)
• 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
• 2 cups frozen corn (about 10 ounces), thawed
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups beef stock
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• Optional: Sour cream and tortilla chips

Directions

1. In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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Creamy Chicken Gnocchi Soup

photo credit Taste of Home

TOTAL TIME: Prep: 25 min. Cook: 15 min.     YIELD: 8 servings (2 quarts).

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Directions

1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery, and garlic in the remaining butter until tender.

2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon, and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.

3. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

 

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Pork and Green Chile Stew

photo credit Taste of Home

TOTAL TIME: Prep: 40 min. Cook: 7 hours    YIELD: 8 servings (2 quarts).

Ingredients

·         2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes

·         1 large onion, cut into 1/2-in. pieces

·         2 tablespoons canola oil

·         1 teaspoon salt

·         1 teaspoon coarsely ground pepper

·         4 large potatoes, peeled and cut into 3/4-in. cubes

·         3 cups water

·         1 can (16 ounces) hominy, rinsed and drained

·         2 cans (4 ounces each) chopped green chiles

·         2 tablespoons quick-cooking tapioca

·         2 garlic cloves, minced

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground cumin

·         1 cup minced fresh cilantro

·         Optional: Sour cream and additional cilantro

 Direction

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

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Southwest Turkey Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.    YIELD: 6 servings (2-1/2 quarts).

Ingredients

·         1 pound ground turkey

·         1 tablespoon olive oil

·         2 cans (16 ounces each) kidney beans, rinsed and drained

·         2 cans (14-1/2 ounces each) chicken broth

·         2 cups frozen corn

·         1 cup salsa

·         1 can (4 ounces) chopped green chilies

·         1 to 2 tablespoons chili powder

·         Sour cream and minced fresh cilantro

 

Directions

1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
2.  Add the beans, broth, corn, salsa, chilies, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. 
3. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

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Fiesta Turkey Tortilla Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 25 min.    YIELD: 8 servings.

Ingredients

·         4 cans (14-1/2 ounces each) chicken broth

·         3 cups shredded cooked turkey or rotisserie chicken

·         1 can (15 ounces) black beans, rinsed and drained

·         1 can (15-1/4 ounces) whole kernel corn, drained

·         1/2 cup medium salsa

·         5 corn tortillas (6 inches), cut into 1/4-inch strips

·         1/4 cup chopped fresh cilantro

·         Additional salsa, optional

Directions

1. In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.
3. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
4. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

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Potato Bacon Chowder

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.     YIELD: 6 servings.

Ingredients

·         1 pound potatoes, peeled and cubed (about 2 medium)

·         1 cup water

·         8 bacon strips

·         1 medium onion, chopped

·         1 celery rib, chopped

·         1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

·         1-3/4 cups whole milk

·         1 cup sour cream

·         1/2 teaspoon salt

·         Dash pepper

·         1 tablespoon minced fresh parsley

Direction

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
3. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt, and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to the soup along with parsley. Sprinkle with reserved bacon.

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Garlicky Cheddar Cheese Bisque

photo credit Taste of Home

TOTAL TIME: Prep: 30 min. Cook: 40 min.           YIELD: 6 servings

Ingredients

·         1 tablespoon butter

·         1 tablespoon canola oil

·         1 medium leek (white portion only), sliced

·         1/2 cup chopped carrot

·         1/2 cup chopped celery

·         1/2 cup chopped peeled parsnip

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         6 garlic cloves, minced

·         2 cans (14-1/2 ounces each) chicken broth

·         2/3 cup dry white wine

·         2 tablespoons cornstarch

·         1/4 cup cold water

·         1 can (12 ounces) evaporated milk

·         2 cups shredded sharp white cheddar cheese

·         Crushed baked pita chips

·         Minced fresh parsley

Directions

1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
2.  Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. 
3. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
4. Process soup in batches in a food processor until smooth. Return all to the pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

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How do you prefer to make soups, in a slow cooker or on the stove? Do you have a favorite soup recipe and would like to share it with us?  

Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated. Photos come from Taste of Home.