5 Hearty and Quick Winter Recipes
Five warming winter suppers that are easy on your waistline.
There are plenty of people here in Vermont who relish the freezing temperatures and piles of snow that come during the heart of winter. Our editorial director, Lisa, feverishly heads to the slopes every chance she gets. Our food editor, Jessie, shovels snow off the pond behind her house so she and her husband can play ice hockey until sundown. Sure, I like a breath of fresh cold air now and then, but I don’t embrace the snow and cold like others do. While my friends are swooshing down the mountain, I’d rather be in the kitchen, bundled in my most comfortable sweatshirt, looking for new recipes to try.
Hibernating for the winter is nice, especially when I have a tasty recipe in store. One night, I’ll cozy up to a bowl of Turkey & Squash Soup with tender turkey and sweet chunks of butternut squash. The next, I’ll have warm and gooey baked gnocchi with chard and white beans. My preferred winter activity of cooking hearty fare could easily get me into trouble weight-wise, but I’m careful to choose dishes that are satisfying and low-calorie. The recipes that follow are all under 360 calories and packed with sources of lean protein and fiber-rich vegetables. When the weather warms up, I look forward to spending more time outdoors. But in the meantime, go ahead and bring on the snow and cold weather. I’ll be happy keeping warm in the kitchen.
Next: Monday »
: Turkey & Squash Soup
—This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread.
Next: Tuesday »
: Beef & Cabbage Stir-Fry with Peanut Sauce
—The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.
Next: Wednesday »
: Paprika Shrimp & Green Bean Saute
—Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.
Next: Thursday »
: Marmalade Chicken
—Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Next: Friday »
: Skillet Gnocchi with Chard & White Beans
—In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.