Recipe by Joy Howard of EatingWell.com Serving size: 1 ⅓ cup 1 pound boneless, skinless chicken breast (about 2 large), cut into 1-inch cubes 5 cups peeled and cubed sweet potatoes (about 2 medium) 5 cups diced red bell peppers (about 2 small) 1 large red onion, sliced
Recipes
Chicken Fajita Kebabs
Recipe by Katie Webster of EatingWell.com Serving size: 1 chicken kebab + one vegetable kebab 1 large clove garlic, grated 2 tablespoons red-wine vinegar 1 tablespoon fajita seasoning or Mexican seasoning 2 teaspoons extra-virgin olive oil ½ teaspoon salt 12 ounces boneless, skinless chicken breast, cut into large
Rustic Parsley & Orzo Soup with Walnuts
Recipe by Anna Thomas of EatingWell.com Servings: 6 Serving size: 1 ¾ cup 1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed
Vegan Buddha Bowl
Recipe by Carolyn Casner of EatingWell.com Servings: 4 Serving size: 1 ½ cup 1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon
Creamy Potato Salad
Developed by Marisa Moore, MBA, RDN, LD Servings: 12 Serving Size: ½ cup 1 tablespoon salt 2 large white potatoes 2 medium carrots, peeled and snapped in half 1 cup sweet peas 2 strips bacon, cooked 3 large hard-boiled eggs, peeled ½ cup diced sweet onion ½ cup