Stick to your resolution with these healthy meals

Try Allison Fishman’s beef tagine with butternut squash, garbanzo beans and greens

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>>> this morning in today's kitchen, light recipes that can get us on the road to better health, also the contributor to cooking light magazine . allison, good to see you. first of all you say just because it's good for you, it can still taste good?

>> it can taste great. but this is newier's resolution thing. what we're suggesting is 12 months, 12 new ideas.

>> okay, what's the first idea?

>> first idea for january is three more servings of vegetables a day.

>> and i notice you got beef here?

>> yeah.

>> we like these.

>> when you're eating lots of vegetables, you can have beef. and we have got bacon over there too.

>> bacon , bacon , bacon , i would get it myself but i don't have thumbs.

>> so this is going to have a lot of flavor.

>> so this is like a rub for the meat?

>> and you can already smell it because it smells really great.

>> coat the meat?

>> coat the meat. and we have been cooking this meat for about four minutes, until it's nice and brown.

>> these are shallots?

>> four shallots, quartered them. now we're going to put in a little bit of garlic and that's going to help too.

>> that smells terrific.

>> it's the kind of thing that's going to perk up the whole house.

>> it's got a savory smell.

>> that's a can of diced tomatoes, put that right in. your chicken stock .

>> i say butter nut squash can be intimidating, it's a big squash, it's a big vegetable, you can buy it precooked "and it saves you time?

>> exactly.

>> and you can put in a -- this is, thank you. this is great because this is our bacon . two pieces of bacon . it was already cooked so now your carrots and your onions are going in that bacon fat .

>> oh, i love you a lot.

>> and more spices, cumin, red pepper flakes, salt and pepper .

>> yes.

>> it's nice. here is two cans of garbanzo beans. we're going to let that go. there it goes again. really nice. and there's your chicken stock and water.

>> this smells spectacular.

>> great. and so we're getting our vegetables in. this is actually four cups of kale.

>> can you use spinach or something?

>> and you can also get them frozen in january, you're thinking january? vegetables? you can do it and put it in your freezer.

>> when do you put the bacon in there?

>> the bacon comes last.

>> keep it crispy.

>> this is amazing.

>> we have got a not quite vegetarian dish because it's got bacon , but it's mostly vegetables.

>> it smells so amazing here. you added in cinnamon?

>> the first one was cinnamon. and this one is cumin. everything's got garlic.

>> it's so good. amazing.

>> this one we can top off with that yogurt.

>> you just put it on top?

>> you put it on top, just a spoonful.

>> thank you so much.

>> still ahead, we have got kathie lee and hoda after

Show transcript

TODAY recipes

updated 12/30/2010 3:54:48 PM ET

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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.

Recipe: Beef tagine with butternut squash (on this page) Recipe: Garbanzo beans and greens (on this page)

Recipe: Beef tagine with butternut squash

Allison Fishman

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

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.

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Recipe: Garbanzo beans and greens

Allison Fishman

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

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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