Healthy One Pan Recipes


One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsleylow-fat spread , for the tin, plus extra to serve
140g wholemeal flour
100g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300g mashed bananas from overripe black bananas
4 tbsp agave syrup
3 large eggs , beaten with a fork
150ml pot low-fat natural yogurt
25g chopped pecans or walnuts (optional)
200g new potatoes , thickly sliced
2 medium eggs
100g green beans , trimmed
1 romaine lettuce heart, leaves separated and washed
8 cherry tomatoes , halved
6 anchovies in olive oil, drained well
197g can tuna steak in spring water, drained
2 tbsp reduced-fat mayonnaise
500g potatoes , diced
2 shallots , sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushrooms
4 eggs
1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed
2 1/2 tsp mild curry paste (such as Patak’s)
1/4 cup extra-virgin olive oil
2 tbsp water
1 tbsp fresh lemon juice
1/4 tsp kosher salt
Pinch of cayenne pepper, to taste
2 cups spelt flour
1 tablespoon baking powder
tsp. salt
2 eggs
1 cup milk
cup seltzer water
cup oil
2 green apples, halved
4 stalks celery, leaves removed
1 cucumber
6 leaves kale
1/2 lemon, peeled
1 (1 inch) piece fresh ginger
450g potatoes , peeled and cut into chips
1 tbsp olive oil , plus a little extra for brushing
2 white fish fillets about 140g/5oz each
grated zest and juice 1 lemon
small handful of parsley leaves, chopped
1 tbsp capers , chopped
2 heaped tbsp 0% Greek yogurt
lemon wedge, to serve
1 x 400g can chickpea , don’t drain
1 tbsp tahini paste
1 fat garlic clove , chopped
3 tbsp 0% fat Greek yogurt
good squeeze lemon juice
1 package (14 oz.) whole-wheat lasagna noodles
2 tsp olive oil, divided
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/2 lb. ground turkey
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried chile flakes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
16 oz. low-fat cottage cheese
6 tbsp pesto
5 cups marinara sauce (your favorite kind)
2/3 cup finely grated Parmesan cheese
8 basil leaves, thinly sliced
3/4 cup nonfat Greek yogurt
1/4 cup light mayonnaise
1 tbsp mango chutney
2 tsp curry powder
1 tsp fresh lime juice
1/2 tsp kosher salt
12 oz. large shrimp, peeled and deveined
3 tbsp minced fresh cilantro
4 whole-wheat tortillas
Green Curry Broth
– A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
Lemony Chickpea Stir-fry
– A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest. You can use whatever vegetables are in season for this recipe.
– An impromptu freezer cleaning inspired this huge pot of ribollita. It’s a thick Tuscan stew – dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread.
Shredded Brussels Sprouts & Apples
– Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
Broccoli Crunch
– A great broccoli recipe, and a favorite of mine. Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.
Caramelized Tofu
– One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.
Rustic Cabbage Soup
– Hearty, healthy, and satistfying – this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth. Finished each bowl with a generous drizzle of great olive oil and a dusting of shredded cheese.
A Tasty Frittata
– Frittatas are the ultimate one-pan meal, and this version is a favorite of mine – great anytime of day. Made with potatoes, onions, and eggs, drizzled with a cilantro chile sauce (or whatever sauce or pesto you have on hand).
Yellow Split Pea Soup
– Healthy, beautifully textured, and colorful this split yellow pea soup makes for a terrific lunch. The yellow split pea soup base is topped with a tzatziki-inspired yogurt dollop, a touch of mint, a spoonful of finely chopped black olives, and a drizzle of olive oil. Alternately, here’s another
Vegetarian Split Pea Soup
– delicious, healthy, textured made from an impossibly short list of ingredients.
Lively Up Yourself Lentil Soup
– Healthy, quick, and satisfying this lentil soup recipe delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl. I make this multiple times a week.

View the full recipe: 101 Cookbooks

Powered By

Be the first to comment

Leave a Reply

Your email address will not be published.