Breana Killeen

Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H., RD is the Test Kitchen & Editorial Operations Manager at EatingWell Magazine in Shelburne, VT. She oversees the development, production and nutrition analysis of 500+ recipes per year as well as helping manage day-to-day operations to keep everything running smoothly. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier and is a registered dietitian.

Clam & Corn Chowder
Rating: Unrated
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Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier—and faster—than the traditional cream-laden version, but just as luscious.
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Egg-in-a-Hole Fried Quinoa
Rating: Unrated
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We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish. Rather than making an omelet or stirring in the eggs as you would for fried rice, we cook them in divots right in the veggie-filled quinoa for a fun presentation. Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
Removing the backbone from a whole chicken and flattening it—aka spatchcocking—helps it to roast in about half the time. Serve with grilled seasonal vegetables.
Our Test Kitchen pros share their tips on keeping your sponges clean and safe.
Miso, chile-garlic sauce and vinegar lend serious savory flavor to the compound butter used to coat the charred peas.
Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.
Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (830 mg per serving compared to 280 mg for cod and 180 mg for mahi-mahi). Most farmed barramundi is rated a Best Choice by Seafood Watch. Coating fish with a little cornstarch, as we do here, before searing it in a hot pan ensures you'll get a crispy exterior. Serve with roasted potatoes.
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Pizza Crêpes
Rating: Unrated
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Crêpes may seem fancy-slash-scary, but once you get the hang of the process, making them is a snap—the eggs make them surprisingly sturdy. Fill them with just about anything, like ham and cheese with an egg on top for brunch or fresh fruit and Nutella for dessert.
Bring Italian-style flavors to this protein-packed breakfast sandwich that is perfect for everything from on-the-go mornings to brunch.
This veggie-packed Scandinavian-style riff on a lox bagel adds cucumbers, pickled beets and fresh dill for flavor and crunch.
Pair pimiento cheese with spinach, eggs and hot sauce for a satisfying breakfast sandwich that's ready in just 10 minutes.
This take on the classic breakfast sandwich swaps out the bread or bagel for crispy hash brown patties. It makes a great gluten-free option for breakfast on the go.
Feta, Egg & Olive Pita
Rating: Unrated
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This flavorful sandwich comes together in a whole-grain pita to give you a quick protein- and fiber-packed breakfast that's easy to take on the go.
This fresh-tasting bagel breakfast sandwich comes together in minutes with just a few ingredients. Creamy avocado pairs with crunchy onions and sprouts for a filling, healthy breakfast with layers of flavor.
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This Parmesan-crusted cauliflower makes a flavorful and hearty vegetarian main that is ready in under an hour. A generous amount of cooking spray helps the panko breadcrumb coating on these cauliflower steaks get nice and crispy.
The buttermilk marinade lets these fried chicken tenders get crispy on the outside and stay deliciously juicy on the inside. The fresh crunchy slaw helps balance the richness of the chicken. Don't have buttermilk on hand? Make a substitute by mixing the equivalent amount of milk with 1 tablespoon of lemon juice or white vinegar.
A smoothie can quickly turn into more of a milkshake. Find out the healthiest ingredients to use.
Lemon-Herb Vinaigrette
Rating: Unrated
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Pick your favorite herb (or two!) to feature in this easy lemon-herb vinaigrette that's perfect tossed with grilled veggies.
Here's how to keep spices fresh, plus how to know when it's time to chuck them in the compost bin.
Tossing the roasted cauliflower and potatoes with the creamy tarragon dressing while they're hot infuses them with flavor. The cornichons are an unexpected, delicious addition to this potato salad dressing. If you don't have any on hand, pickles or even relish would be good too.
This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.
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Garlic-Thyme Roasted Chickens
Rating: Unrated
New!
Roast two chickens, not one. It takes about the same amount of time and you can pop the second chicken in the fridge to use over the next few days. Your future self will thank you for skipping a trip to the store to grab a rotisserie bird—saving you not only time but at least 50 mg of sodium per serving, depending on where you get yours from.
Honey-Balsamic Roasted Tofu
Rating: Unrated
New!
We're on Team Tofu and celebrate it in all its forms. But we've heard the grumbles about its taste and texture. Here's how we change the haters' minds and get them to embrace this inexpensive, versatile plant-based protein: soak the tofu in a well-seasoned marinade before roasting it in a hot oven.
Wheat berries have amazing texture—they practically pop in your mouth like caviar—and each 1/2-cup serving of cooked wheat berries has more than 4 grams of fiber. Since they take up to an hour to get tender, make them in a large batch and freeze whatever you don't use right away in individual servings. (You can do the same thing with any whole grain!) That way, you can easily stir them into soup, season them with citrus and herbs for a pilaf or make them the base of a satisfying grain salad.