Coconut Shrimp

This dish is baked making it low-fat and healthier than its fried counterpart, but not lacking any of the flavor. Succulent shrimp are coated with a light batter and topped with a sweet crunch of coconut. Choose from a sweet chutney-style dipping sauce or a smokey chipotle mayo to give your taste buds a kick. Serve when the weather is warm to bring a taste of the tropics to your own backyard. 



Maple-Mustard Pork Tenderloin

This is a standby recipe in my kitchen and is great whether you’re cooking for one, two, or ten. Pork tenderloin is about the leanest meat you can find, making it a great healthy option for meat lovers. Tender pork is coated with spicy Dijon mustard then baked to perfection before being topped with a molasses-like sauce of tart apple cider vinegar, sweet maple syrup, and a touch of herbal sage.



Sausage, Mushroom, and Spinach Lasagna

Lasagna – even if you have no Italiano in your genes – is just like your nonna made it. Yes, lots of care goes into concocting the comforting combination of gooey mozzarella, ricotta, and parmesan, savory tomato sauce, spicy sausage, and aromatic basil, but the added cook time is worth it. Serve with your favorite salad and slice of garlic bread.



Shredded Chicken Burritos with Calabacitas

If you love spice like I do, sometimes a good sloppy burrito is all that will satisfy that fiery craving. Chock full of veggies, this recipe is healthier than the ooey-gooey, melted cheese all over your shirt, burritos found at Mexican restaurants across the country, but is not lacking any of the flavor. This recipe often yields more than expected, making for tasty leftovers or a perfect meal for a Mexican-themed dinner party.



Spinach salad with chicken, fruit and goat cheese

This salad combines fresh baby spinach, tender chicken, crisp apples, smooth avocados, juicy blueberries, and creamy goat cheese – the perfect cool-down on a hot summer day. Leave out the chicken for a light but satisfying vegetarian lunch or side dish for your favorite summer meat. Top with maple-mustard vinaigrette and serve with a slice of rosemary or sourdough bread. 

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