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.
6 Delicious Menus for However You Do Thanksgiving
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From a vegetarian Thanksgiving to Friendsgiving, we have menus for everyone—plus wine pairings to drink with your feast.
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12 Essential Kitchen Tools You Need If You're Cooking Thanksgiving Dinner
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These kitchen gadgets are a must-have when preparing for the big day.
10-Minute Spinach Omelet
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This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor. 
Sheet-Pan Tomato Soup
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Roasting the tomatoes concentrates their flavor, yielding a richly flavored soup. Make a manchego grilled cheese for dunking.
Spaghetti Squash with Herbs & Garlic Breadcrumbs
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This microwave spaghetti squash recipe comes together in less than a half-hour so you can easily get dinner on the table.
Vegan Ramen Broth
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This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.
Tamarind-Glazed Flank Steak with Carrots & Dates
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Flank steak is the perfect candidate for cooking under the broiler. The high heat sears it on the outside while leaving the inside juicy.
Spicy Shoyu-Miso Tare
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Tare (pronounced TAH-REH) is the concentrated flavor base for ramen. In addition to adding saltiness, this version adds a touch of sweetness, umami and spiciness.
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Scallion-Ginger Sauce
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This scallion-ginger sauce is traditionally served with Cantonese salt-baked chicken, but it's also a delicious condiment for everything from steamed fish to ramen bowls.
Five-Spice Duck Breasts
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Inspired by the flavors of Peking duck, here marinated duck breasts get lacquered with a soy-honey glaze before slicing.
Clam & Corn Chowder
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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.
Egg-in-a-Hole Fried Quinoa
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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.
Spatchcock Chicken with Maple-Tamarind Glaze
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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.
How to Keep Your Kitchen Sponges Germ-Free, According to Our Test Kitchen
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Our Test Kitchen pros share their tips on keeping your sponges clean and safe.
Grilled Snap Peas with Chile-Miso Butter
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Miso, chile-garlic sauce and vinegar lend serious savory flavor to the compound butter used to coat the charred peas.
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Pepper, Pesto & Spinach Stromboli
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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.
Grilled Halloumi & Summer Vegetable Tacos
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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.
Seared Barramundi with Olive-Herb Sauce
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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.
Pizza Crêpes
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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.
Salami, Egg & Provolone Sandwich
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Bring Italian-style flavors to this protein-packed breakfast sandwich that is perfect for everything from on-the-go mornings to brunch.
Smoked Salmon, Egg & Pickled Beet Bagel Sandwich
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This veggie-packed Scandinavian-style riff on a lox bagel adds cucumbers, pickled beets and fresh dill for flavor and crunch.
Pimiento Cheese & Egg Sandwich
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Pair pimiento cheese with spinach, eggs and hot sauce for a satisfying breakfast sandwich that's ready in just 10 minutes.
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Hash Brown, Egg & Cheese Sandwich
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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
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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.
California-Style Breakfast Sandwich
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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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