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Zucchini Noodles with Avocado Pesto

Avocado makes the pesto sauce in this healthy zoodle recipe extra creamy. Topped with zesty shrimp this easy dinner recipe comes together in a flash.

Zucchini Noodles with Avocado Pesto

Mexican Cabbage Soup

Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.

Mexican Cabbage Soup

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How to Make Stuffed Peppers

See just how easy it is to make Stuffed Peppers. We lighten up this dinnertime classic recipe with lean turkey instead of beef and boost the nutrition and nutty flavor with brown rice.

How to Make Stuffed Peppers

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Easy Salmon Cakes

Mozzarella, Basil & Zucchini Frittata

Zucchini Noodles with Avocado Pesto & Shrimp

Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

30 Days of Recipes to Get You Back to Healthy

We all could use a healthy reset. Now is the perfect time to get back to choices that help you feel your best. These recipes are simple and straightforward to help you get back on track without feeling overwhelming. Enjoy these simple, healthy recipes and join us for our 30-Day Back to Healthy Challenge this month.

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Sweet Potato-Black Bean Burgers

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Slow-Cooker Vegetarian Chili

Korean BBQ Tempeh Grain Bowl

30 Days of Sustainable Eating Dinners

Let's green up our diets and help cut down on food waste this month. We've got you covered with delicious recipes featuring greener choices and seasonal produce that are good for you and the environment. From tasty dishes like our Sweet Potato Black Bean Burgers to our Use-All-The-Broccoli Stir-Fry, these dinners will help you feel good about what’s on your plate.

Easy Salmon Cakes

Wake-Up Smoothie

Overnight Oatmeal

Baked Mac & Cheese

EatingWell’s Most Popular Recipes of All Time

As we get ready for the new decade, we decided to take a walk down memory lane with our most popular recipes. From Hamburger Buddy to Quick Breakfast Tacos, here are 25 recipes that our viewers fell in love with. Complete with healthy breakfasts, comforting dinners and yummy side dishes, these recipes are still sure to be fan-favorites as we welcome the new decade!

Baked Parmesan Zucchini Curly Fries

Slow-Cooker Mushroom Soup with Sherry

Caprese Stuffed Portobello Mushrooms

EatingWell's 25 Most Popular Recipes of 2019

As the year comes to a close, don’t let these favorites pass you by. We’ve pulled together our top recipes from 2019 to help you finish the year with a bang. From viral hits, like our Baked Parmesan Zucchini Curly Fries, to timeless classics, like Carrot Soup, this array of recipes are some of the most-loved on our site. Without further adieu, here are the most popular EatingWell recipes of 2019.

Baked Parmesan Zucchini Curly Fries

Slow-Cooker Mushroom Soup with Sherry

Spinach-Strawberry Salad with Feta & Walnuts

Zucchini Noodles with Avocado Pesto & Shrimp

Our 20 Most-Popular Recipes From the Last Decade

A new decade is upon us, and we’re celebrating with our top recipes from the last ten years. From 2010’s Breakfast Parfait to this year’s Slow-Cooker Mushroom Soup with Sherry, our recipes have come a long way! But one thing that hasn’t changed is our readers (like you!) who make them. We hope to continually serve as you go-to source for healthy and delicious recipes for years to come.

Baked Parmesan Zucchini Curly Fries

Cheese-&-Spinach-Stuffed Portobellos

Fisherman's Stew with Roasted Garlic Crostini

Loaded Cauliflower Bites

Our 25 Most-Pinned Recipes of 2019

From Baked Parmesan Zucchini Curly Fries to Pumpkin Seeds with Everything Bagel Seasoning, our Pinterest followers’ favorite recipes are some of the best we have to offer! These recipes are all approachable, healthy and absolutely delicious. So whether you’re a Pinterest fanatic or don’t even have an account, you’re sure to love our 25 most-pinned recipes of 2019!

Baked Parmesan Zucchini Curly Fries

Slow-Cooker Mushroom Soup with Sherry

Tomato Salad with Lemon-Basil Vinaigrette

Cauliflower English Muffins

Our 25 Most-Popular Recipes on Facebook in 2019

From our Edible Chocolate Chip Cookie Dough Balls to our Flat-Belly Salad, our Facebook viewers ate up (sometimes literally!) a wide variety of recipes during 2019. And since these recipes are also some of our personal favorites, we’ve compiled 2019’s 25 most-popular Facebook recipes into one tasty slideshow. Enjoy!

Rosemary-&-Garlic-Basted Sirloin Steak

Crispy Fish Taco Bowls

Tomato Casserole

Bitter Greens Salad with Soppressata & Pecorino

Our Best New Recipes from the Latest Issue of EatingWell Magazine

As the weather transitions from summer to fall, we’re welcoming the changing seasons with these new recipes from the September issue of EatingWell. These recipes highlight seasonal produce like tomatoes, Brussels sprouts and mushrooms. For dinner, try recipes like Braised Chicken with Mushrooms & Leeks or Crispy Fish Taco Bowls. And if you need a snack, try our new energy ball recipes with flavors like Apricot-Ginger or Cherry-Cocoa-Pistachio. We hope you enjoy them as much as we do.

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Creamy Chicken Noodle Soup with Rotisserie Chicken

Slow-Cooker Mushroom Soup with Sherry

Easy Loaded Baked Omelet Muffins

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Our Most Popular Recipes on Instagram in 2019

From our Slow-Cooker Mushroom Soup with Sherry to our Chicken Cutlets with Sun-Dried Tomato Cream Sauce, our followers have eaten up (pun intended) so many of our recipes promoted on Instagram. And in case you missed themor want all of these delicious and healthy recipes in one convenient placehere are our top 25 Instagram fan-favorites from 2019!

Zucchini Noodles with Avocado Pesto & Shrimp

Sautéed Brussels Sprouts with Bacon & Onions

Our Top 50 Recipes of the Year

If you’re looking for new healthy recipes to add to the rotation, why not start with this collection of our most popular recipes readers love?

Sauteed Broccoli & Kale with Toasted Garlic Butter

Pineapple & Avocado Salad

Composed Bean Salad with Basil Vinaigrette

Recipes That Have Gone Viral

Some recipes just hit the right note and make the Internet go crazy. What makes a recipe go viral? Surprisingly, it's not crazy rainbow colored treats or semi-homemade hacks. For EatingWell fans, vegetables are the shining starand we couldn't be more proud. Take a look at our most popular healthy recipes you need to try.

Bitter Greens Salad with Soppressata & Pecorino

This bitter green salad turns the bland lunch salad on its head with its Mediterranean flair. Quickly charring radicchio and toasting dried oregano adds complex flavor, and slightly spicy soppressata pairs especially well with the sweetness of marinated cherry peppers. Pecorino Romano has a tangier, saltier taste than Parmesan, so just a bit provides the salad with plenty of nutty, sharp flavor. This salad can easily be made into a main course or served as a substantial side dish.

Peperonata

Sweet peppers are the name of the game here, but tossing a few hot ones into the mix would be nice as well. This recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 3 months. Try this mélange of peppers, tomatoes and onions with a plate of cheese and crackers; toss it with pasta and chopped herbs; or pile it on grilled chicken and melt some fontina on top.

Piña Colada in a Pineapple

This classic piña colada is served in a fun and festive pineapple bowl! For the pineapple juice called for in this recipe, you can use store-bought unsweetened pineapple juice or, better yet, extract juice by mashing the pineapple flesh that you remove from the inside of the pineapple. For a thicker drink, you can also add some of the pineapple flesh to the blender when you're mixing up the drink.

Fresh Pasta with Quick Bolognese Sauce

Bolognese is not your average spaghetti sauce--it's known for its richness that's developed through a slow cooking process--but on a weeknight, it's not practical. This version speeds up the classic Italian recipe for a quick and easy Bolognese sauce with Italian sausage to build flavors fast. The cooking time is about 35 minutes for this mind-blowing pasta sauce. If you don't have Grana Padano cheese, Parmesan works just as well in a pinch.

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Chicken Tagine

This quick version of a traditional recipe can be made in about 30 minutes using a beloved kitchen hack: shredded rotisserie chicken! The shredded meat simmers briefly in a flavor-packed base that is rich with garlic and spices, sweetened with dates, and tangy from olives and preserved lemons. The addition of lentils and garbanzo beans makes this a hearty one-pot supper, though you can serve it with rice, couscous, or pita bread. Excerpted from THE FULL PLATE. Copyright (C) 2020 by Ayesha Curry. Photographs by Eva Kolenko. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Peach & Honey Sorbet

Though it doesn't have any fat, this sorbet tastes rich and intensely peachy. It is simple to make and will keep for weeks in the freezer.

Roasted Cauliflower with Banana Peppers

Don't be tempted to jam all the cauliflower onto one sheet pan in order to make fewer dirty dishes. Spreading it out on two pans ensures that it gets golden brown.

Brussels Sprouts Salad with Parmesan & Marcona Almonds

Chef Fabio Viviani, of Siena Tavern in Chicago, shines a bright light on Brussels sprouts with this side dish. In this Brussels sprouts salad recipe, the sharpness of the sprouts gets tamed with honey, toasted almonds and shaved Parmesan cheese. It comes together in about 20 minutes--you can thinly slice the Brussels sprouts with a knife or mandoline, but it's overkill for weeknights. A food processor with a slicing blade will give you pro results. Or grab a bag of shredded Brussels sprouts from your supermarket.

Gnocchi with Truffle Parmesan Sauce

This gnocchi recipe was created by chef Fabio Viviani of Siena Tavern in Chicago. No need for homemade gnocchi when you can dress up store-bought pasta with this special sauce. A bit of truffle oil is the magic ingredient that turns pillowy gnocchi into an extraordinary dish with minimal effort. You can find it in most well-stocked supermarkets near other flavored oils.

Rigatoni Amatriciana

Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of modern Roman cooking (though it most likely came from the town of Amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini; here, Fabio dresses up rigatoni with it.

Tomato-Basil Soup with Herbed Focaccia Croutons

Created by chef Fabio Viviani of Siena Tavern in Chicago, this vegetarian tomato-basil soup recipe takes full advantage of fresh tomatoes. Roma or plum tomatoes are fleshy, low in seeds and cheap--making them a good candidate for tomato soup. During peak season you may also see other suitable plum-shaped heirloom varieties at your farmers' market, but you can also ask for any low-seed, fleshy varieties they may have. While this silky soup is the perfect partner for grilled cheese sandwiches, the homemade croutons add an herby-crunchy accent that should not be missed.

Blueberry-Pecan Energy Balls

Dried blueberries and pecans team up with cacao nibs for a chocolaty treat any time of day. The cacao is a bit more bitter than chocolate, but the maple syrup helps tame it. Almond butter and chia seeds provide protein to make these bites substantial snacks to fuel your body.

Cranberry-Oat Energy Balls

Craisins and dried figs do double duty as sweeteners and binders to make these easy energy balls both tasty and practical. These portable snacks mix in sunflower butter for plenty of protein. They're ready in just 25 minutes and can be stored in your freezer for easy snacking.

Peanut Butter-Date Energy Balls

This easy snack recipe doubles down on the toasty flavor of the ancient grain amaranth by combining it with peanut butter and flaxseeds. Pitted dates hold it all together while adding extra fiber. Eat these as a snack, grab for a quick breakfast or serve as a healthier dessert.

Cherry-Cocoa-Pistachio Energy Balls

Minced dried cherries and pistachios make these energy balls a salty-sweet snack to satisfy all your cravings. Almond butter and cocoa add substance and chocolaty appeal. Serve any time of day as a snack or dessert, or pack them for a hike.

Apricot-Ginger Energy Balls

This easy energy ball uses natural ingredients to give you a quick bite of energy when you need it. Dried apricots and honey hold together the coconut and oats, while ginger and tahini deepen the sweet flavors. Ready in just 25 minutes, you can have these as a grab-and-go breakfast, afternoon snack or sweet treat after dinner.

Roasted Banana Souffles with Caramel Sauce

A silence fell over the table when my friends first tasted this dessert, interrupted only by the sound of spoons being licked or dipped back into the ramekins for a second, then third mouthful. A silencing dessert is always a winning dessert in my book.

Mable's Mac 'n' Cheese

Mable Clarke, the creator of this baked mac and cheese recipe, is a cook and activist from South Carolina who serves this dish at a monthly fish fry she started to save her church. "One thing I dislike is dry macaroni," says Clarke, so she makes plenty of custard for her version of this classic. "When people taste it, they say, 'Oooh, this macaroni!'"

Steam-Baked Summer Squash

Mable Clarke, a South Carolina cook and activist, makes this summer squash recipe to serve at a monthly fish fry that helps support her community's Soapstone Baptist Church. This squash casserole gets its lusciousness from sealing the baking dish with foil. The squash steams in its own juices and mingles with melted butter for a velvety bite.

Moist Zucchini Bread

Mable Clarke includes this zucchini bread among the treats that end the fish fry she started to save Soapstone Baptist Church in her South Carolina community. This recipe uses grated zucchini--it's easy to do with a food processor, but you can also use a box grater to do the job. While some recipes call for squeezing the water out of the zucchini after it's grated, don't--it's the secret to this quick bread's extra moistness.