Super-Healthy Weeknight Dinners

Roasted Salmon with Smoky Chickpeas & Greens

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

Stuffed Sweet Potato with Hummus Dressing

Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!

Baked Eggs, Tomatoes & Chiles (Shakshuka)

This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

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Spaghetti Squash & Chicken with Avocado Pesto

Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.

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Healthy Oven-Fried Pork Chops

These whole-wheat panko breadcrumb-coated pork chops get just as crispy as fried chops, but they're healthier. Oven-frying saves you fat and calories while producing chops that are crispy on the outside, yet juicy inside. Serve with steamed broccoli and baked sweet potato for a satisfying weeknight dinner.

Use-All-the-Broccoli Stir-Fry

Spiralized broccoli stems transform into tender "noodles" in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.

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Lemon-Herb Salmon with Caponata & Farro

Dig into your farmers' market haul to cook this colorful and healthy Mediterranean diet dinner recipe that's packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine.

Vegetable & Tofu Fried Rice

Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber.

Blue Cheese & Spinach Salad

This blue cheese, corn and spinach salad recipe is delicious tossed with a warm bacon-spiked tomato vinaigrette. We love a full-flavored blue cheese like Maytag, but a milder blue cheese is also nice. This spinach salad is great with pizza or as a light side salad.

Roast Chicken & Sweet Potatoes

Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven--perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese.

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Quinoa Power Salad

Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber-rich ingredients like chicken, sweet potato and quinoa plus power greens, this meal is nutrition-packed!

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Miso Vegetable Soup

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

Sesame-Ginger Chicken Salad

Keeping cooked chicken and prepared sesame-ginger dressing on hand means this healthy lunch salad comes together in a snap.

Chili-Topped Sweet Potatoes

Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Butternut Squash Carbonara with Broccoli

You've never had carbonara quite like this! Loaded with veggies, this spiralized veggie noodle recipe is a healthy copycat of a traditional carbonara recipe. Butternut squash gets spiralized into long, tender "noodles" for a lower-carb version of this creamy, cheesy pasta dish. Look for a squash with a large, straight neck to make the longest veggie noodles.

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Salmon Sushi Buddha Bowl

Get all the delicious flavors of sushi without the time-consuming rolling with this quick grain bowl recipe. All you need is 15 minutes to get this healthy dinner on the table or to pack it up for lunch at work.

Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

Citrus & Napa Cabbage Salad

Spooned into small bowls to eat alongside the rest of the meal, citrus salads act as bright accents to rich curries in Myanmar. If you can find Meyer lemons, use a mix of grapefruit and Meyer lemons for a less bitter and more floral bite.

Salmon & Sweet Potato Buddha Bowls

Harissa adds Moroccan flavor to this healthy grain bowl recipe without needing a long list of ingredients. Just 5 ingredients is all you need to get dinner (or a packable lunch) on the table in under an hour!

Spaghetti with Quick Meat Sauce

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you're serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Sweet Potato-Peanut Bisque

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.

Chorizo-Stuffed Pork Tenderloin

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin--you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string--you won't want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

Creamy Cajun Chicken Pasta

This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.

Catfish Amandine

Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.

Chili Cornbread Casserole

Here's a fun way to serve chili and cornbread together. Don't let the ingredient list intimidate you--this casserole is easy to make and a real crowd pleaser.

Vegetarian Tortilla Soup

“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)

Mexican Polenta Scramble

We've borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely, but in general they have a medium level of spiciness. If you can't find them, green bell peppers can be substituted; to replace the heat of the poblanos, add a minced jalapeno pepper. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas.

Shrimp & Cheddar Grits

The South's version of creamy polenta, grits are easy to make on a weeknight--especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.

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Dijon Chicken Stew

This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.