5 Quick, Healthy Meal Recipes

Trying to eat healthier without sacrificing flavor? Try any one of this simple recipes to help keep your diet on track and your taste buds satisfied.

Easy Raspberry Chicken

• 1/2 cup raspberry preserves
• 1/2 cup frozen pineapple juice concentrate, thawed
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 6 skinless, boneless chicken breast halves
• 1/4 cup fresh raspberries
  

1. Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar.  Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag.  Marinate chicken in refrigerator at least 4 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).  Place chicken in a baking dish and pour remaining marinade over top.  Cover the dish with a lid or aluminum foil.
3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes.  Transfer to a serving platter and garnish with fresh raspberries.

White Bean Turkey Chili

• 1 1/2 pounds ground lean turkey
• 2 medium onions, chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 (28-ounce) can diced tomatoes, undrained
• 3 cups beef broth
• 1 (8-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon baking cocoa
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 (15-ounce) cans white kidney or cannellini beans, rinsed and drained

1. In a Dutch oven or kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain.  Add oregano and cumin; cook and stir 1 minute longer.  Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt, and cinnamon.  Bring to a boil.  Reduce heat; cover and simmer for 45 minutes.  Add beans; heat through.  Discard bay leaves before serving.

Gorgonzola and Wild Mushroom Risotto

INGREDIENTS

• 2 ounces dried chanterelle mushrooms
• 1 1/2 teaspoons butter
• 1 teaspoon truffle oil (optional)
• 1 chopped onion
• 2 shallots, minced
• 1 clove garlic, minced
• 3 ounces sliced fresh button mushrooms
• 1 (12-ounce) package arborio rice
• 1/2 cup dry white wine
• 1 quart hot chicken stock
• 2 tablespoons heavy cream
• 2 tablespoons crumbled Gorgonzola cheese, or to taste
• Ground black pepper to taste
  

1. Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes.  Once soft, remove the mushrooms from the water and chop; discard water.
2. Melt butter along with truffle oil in a large saucepan over medium-high heat.  Add the onion, shallots, and garlic; cook and stir two minutes until the onion begins to soften.  Add the fresh mushrooms and continue cooking until the mushroom softens and begins to release its liquid.  Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.
3. Add arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy.  Stir in the white wine, and cook until nearly evaporated.
4. Reduce heat to medium, and add 1/3 of the hot chicken stock.  Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes.  The risotto should be simmering gently while you stir in the chicken stock.  Add half of the remaining stock, and stir for 5 minutes more.  Finally, add the remaining stock and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more.  The rice should not be completely soft but should still have a little firmness when you bite into it.  You can add a little water if needed to cook the rice to this state.
5. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese.  Season to taste with salt and pepper, and serve.