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Looking for hearty, simple recipes that won't impact your waistline? You've come to the right place. Here, chef Allison Fishman of Cooking Light magazine shares her recipes for beef tagine with butternut squash and garbanzo beans and greens.

Beef tagine with butternut squash

Ingredients

    • 2 teaspoons paprika
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon crushed red pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
    • 1 tablespoon olive oil
    • 4 shallots, quartered
    • 4 garlic cloves, chopped
    • 1/2 cup fat-free, lower-sodium chicken broth
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
    • 1/4 cup chopped fresh cilantro

Preparation

Baking Directions:

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Garbanzo beans and greens

Ingredients

    • 2 center-cut bacon slices
    • 1 cup chopped carrot
    • 1/2 cup chopped onion
    • 2 garlic cloves, minced
    • 1 teaspoon paprika
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon crushed red pepper
    • 2 1/2 cups fat-free, lower-sodium chicken broth
    • 1 cup water
    • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
    • 4 cups chopped fresh kale
    • 1/2 cup plain 2 percent reduced-fat Greek yogurt
    • 4 lemon wedges (optional)

Preparation

Baking Directions:

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

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