Eating well magazine recipes

Find healthy, delicious recipes and menu ideas from our test kitchen cooks and nutrition experts at EatingWell magazine. Learn how to make healthier food choices every day.

Spice rubbed grilled chicken served up bowl style with grilled peppers, zucchini, mashed avocado, tomatoes, and crumbled cheese. This easy, healthy, chicken and rice bowl is made almost entirely on the grill in under 30 mins

This rainbow peanut noodles recipe is made with your choice of noodles, colorful fresh veggies, and the most irresistible peanut sauce. Delicious served warm or cold!

You'll want to make these healthy salad recipes all the time. Whether it's a main dish or side salad, these recipes are fresh and tasty.

The MIND diet can help reduce your risk for dementia including Alzheimer's disease. Learn which foods keep your brain young and sharp.

These low-carb lunch ideas are the perfect choice for an easy meal. We lower the carbohydrates by using cauliflower, zucchini and avocado in place of ingredients like rice and bread. These lunches are also low in calories with each serving containing 400 calories or less to help you feel full and satisfied while meeting your nutritional goals. Recipes like Turkey & Cheddar Lettuce Wraps and Salmon-Stuffed Avocados are filling, nutritious and a delicious option for your weekly lunch prep.

Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner!

Eating Well magazine is available for $5.00 per year. This magazine focuses on healthy eating habits for the family. You might want to order this one if eating a little better is on your list for this year. Each subscription includes 6 issues and this offer is good for new or renewals. Head over here...Read More »

A quick blender vinaigrette does double duty as dressing for this strawberry spinach salad and, with the addition of ketchup and strawberry preserves, as a barbecue sauce for the tenders.

Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.