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Beef & Bean Chile Verde

Beef and Bean Chile VerdeChile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking lean ground beef and store-bought green salsa. It's even more delicious a day later and freezes well; make a double batch and store in single-serving portions for easy lunches to go.

Served with either:

  • Quinoa with a squeeze of lime (1/2 cup) (111 calories)
  • Avocado (one-fourth) with 1 tablespoon reduced-fat sour cream (100 calories)

Topped off with one of these:

Arugula & Prosciutto Pizza

Arugula and Prosciutto PizzaTopping the hot-out-of-the-oven crust with fresh greens and diced tomatoes gives this white pizza a summery twist, while the little bit of prosciutto and fontina cheese make it taste like a splurge.

Paired with either:

Topped off with one of these:

Artichoke-Scrambled Eggs Benedict

Artichoke Scrambled Eggs BenedictRoasted artichoke bottoms stand in for English muffins in this quick yet elegant supper, saving calories while adding filling fiber. Look for them near other canned vegetables; if unavailable, use two 14-ounce cans artichoke hearts. For a vegetarian option, substitute roasted mushrooms for the pancetta.

With a choice of either:

Accompanied by one of these:

Black-Eyed Peas with Pork & Greens

Black Eyed Peas with Pork and GreensThis boldly flavored spin on Hoppin' John replaces fatty salt pork or bacon with lean pork chops. Greens are a traditional accompaniment with the dish; we like the earthiness of kale, but collards or turnip greens would be wonderful too.

Served with either:

Followed by one of these:

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