How To Cook 5 Healthy Family Dinners
Recipes in this Video
Ingredients
- ●ground pork
- ●apple
- ●bread crumbs
- ●egg
- ●onion
- ●garlic
- ●parsley
- ●salt
- ●black pepper
- ●cinnamon
- ●nutmeg
- ●olive oil
- ●chicken broth
- ●barbecue sauce
- ●mustard
Instructions
- 1Preheat oven to 375°F.
- 2Grate the apple and finely chop the onion and garlic.
- 3In a large bowl, combine ground pork, grated apple, bread crumbs, egg, onion, garlic, parsley, salt, black pepper, cinnamon, and nutmeg.
- 4Mix until just combined, being careful not to overwork the meat.
- 5Form the mixture into meatballs, about the size of a golf ball.
- 6Place meatballs on a baking sheet lined with parchment paper.
- 7Drizzle olive oil over the meatballs to help them brown.
- 8Bake in preheated oven for 25-30 minutes, until cooked through and golden brown.
- 9While meatballs bake, heat chicken broth in a saucepan.
- 10Stir in barbecue sauce and mustard, simmering for 5 minutes.
- 11Once meatballs are done, remove from oven and add to the sauce, coating well.
- 12Serve warm, garnished with extra parsley if desired.
Ingredient Alternatives
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats add fiber and are often cheaper than specialty bread crumbs.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasonings
Vegetable broth is lower in calories and can be made from scraps.
barbecue sauce
Healthier: homemade sauce
Cheaper: ketchup with spices
Homemade sauce can reduce sugar and preservatives.
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef can be more economical.
Techniques
Equipment
Also Known As
Risotto, a staple of Northern Italian cuisine, is known for its creamy texture and versatility. Traditionally made with Arborio rice, it showcases local ingredients, reflecting the region's agricultural bounty. The combination of squash and sausage adds warmth and heartiness, making it a favorite during the fall months. Today, risotto has found fans worldwide, with countless variations incorporating seasonal produce and proteins.
Ingredients
- ●arborio rice
- ●butternut squash
- ●Italian sausage
- ●onion
- ●garlic
- ●chicken broth
- ●white wine
- ●Parmesan cheese
- ●olive oil
- ●butter
- ●fresh sage
- ●salt
- ●black pepper
- ●nutmeg
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Add diced onion and cook until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for 1 minute until fragrant.
- 4Add crumbled Italian sausage and cook until browned, about 5-7 minutes.
- 5Stir in diced butternut squash and cook for 3-4 minutes until slightly softened.
- 6Add arborio rice and stir to coat in the oil, about 2 minutes.
- 7Pour in white wine and cook until absorbed, stirring constantly.
- 8Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
- 9Continue adding broth until rice is creamy and al dente, about 18-20 minutes.
- 10Stir in butter, grated Parmesan cheese, and chopped fresh sage.
- 11Season with salt, black pepper, and a pinch of nutmeg to taste.
- 12Serve warm, garnished with additional sage if desired.
Ingredient Alternatives
Italian sausage
Healthier: chicken sausage
Cheaper: ground pork
Chicken sausage reduces fat while maintaining flavor.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated Pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
white wine
Healthier: chicken broth
Cheaper: water
Using broth adds flavor without alcohol.
butternut squash
Healthier: zucchini
Cheaper: pumpkin
Zucchini offers a similar texture at a lower cost.
Techniques
Equipment
Ingredients
- ●2 cups diced tomatoes
- ●1 cup bell peppers, chopped
- ●1 cup zucchini, diced
- ●1 cup carrots, diced
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Heat olive oil in a large saucepan over medium heat.
- 2Add chopped onion and minced garlic, sauté until onion is translucent.
- 3Stir in diced carrots and cook for about 5 minutes until slightly softened.
- 4Add chopped bell peppers and zucchini, cook for another 5 minutes.
- 5Pour in the diced tomatoes, and stir to combine all ingredients.
- 6Add dried oregano, dried basil, salt, black pepper, and red pepper flakes if using.
- 7Bring the sauce to a simmer, reduce heat to low, and let it cook for 20-30 minutes, stirring occasionally.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and let cool slightly before using or storing.
Equipment
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 cup ricotta cheese
- ●1 cup cooked and mashed butternut squash
- ●1/4 cup grated Parmesan cheese
- ●1/2 tsp nutmeg
- ●1/2 tsp black pepper
- ●1/4 cup fresh basil, chopped
- ●1 egg (for egg wash)
- ●1/4 cup olive oil (for sauce)
- ●1/4 cup fresh sage leaves (for sauce)
- ●Salt to taste
Instructions
- 1In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.
- 2Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3In another bowl, mix the ricotta, mashed butternut squash, Parmesan, nutmeg, black pepper, and basil until well combined.
- 4Roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 5Cut the dough into squares or circles, placing a small spoonful of the filling in the center of each piece.
- 6Brush the edges of the dough with the egg wash, fold over, and seal tightly to form ravioli.
- 7Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.
- 8In a skillet, heat olive oil over medium heat. Add sage leaves and cook until crispy.
- 9Serve the ravioli topped with the sage oil and additional Parmesan if desired.
Equipment
Ingredients
- ●4 large potatoes
- ●1 cup shredded cheese (cheddar or your choice)
- ●2 tbsp olive oil
- ●1 onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 zucchini, diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●2 tbsp chili powder
- ●1 tsp smoked paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Fresh cilantro for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the potatoes thoroughly and prick them with a fork. Rub with olive oil and sprinkle with salt. Bake in the oven for about 45-60 minutes, or until tender.
- 3While the potatoes are baking, heat 2 tbsp of olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
- 4Add the bell pepper and zucchini to the pot, and cook for another 5 minutes until they start to soften.
- 5Stir in the black beans, kidney beans, diced tomatoes, chili powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper (if using). Bring to a simmer and let cook for about 20 minutes, stirring occasionally.
- 6Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit in the top of each potato and gently squeeze the sides to open them up.
- 7Spoon the smoky veggie chili into each potato, filling them generously.
- 8Top each filled potato with shredded cheese and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 9Remove from the oven and garnish with fresh cilantro before serving.
Equipment
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