Comforting and nutritious, roasted chicken is great for Sunday supper. Because the veggies and chicken cook together in one pan, cleanup is a breeze. This recipe yields two roasted chickens, one for this meal and one to be shredded and transformed into Chicken Tortilla Soup for an easy dinner tomorrow night.
Serving: 606 grams
Ever think pork carnitas were off the diet-friendly list? Not with this recipe, where pork tenderloin subs for the fattier cut of pork shoulder usually used. Better yet, this gets tender all day courtesy of your slow cooker, which does all the work.
Portions: 2 (6-serving) dinners
Serving: 357 grams
This enchilada casserole is a real crowd-pleaser. It delivers classic Mexican flavors but slashes saturated fat and increases fiber. Yes, it takes a bit of time to make, but the results are well worth it—especially because our recipe yields two nights’ worth of tasty dinners.
Portions: 2 (4-serving) dinners
Serving: 566 grams
The secret to tender meatballs is to use a combination of meats, along with an ingredient that adds moisture, like cooked grated vegetables. This recipe yields a double batch of meatballs. Save half and use them to make White Bean Soup with Meatballs and Bok Choy the following night for a super-easy and delicious dinner.
Serving: 555 grams
This classic Mexican soup is loaded with flavor but light on calories and fat. Our version adds an extra dose of veggies to boost the vitamin and fiber content. You can use a store-bought rotisserie chicken, or leftover roasted chicken from the Roasted Double Chicken with Root Vegetables recipe to cut down on prep time.
Serving: 626 grams