Healthy Labor Day Recipes

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

A summertime favorite--zucchini casserole--gets an Italian spin in this delicious and healthy side dish with tomatoes, mozzarella and basil. You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two. A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors. Serve with grilled or roasted chicken and some quinoa, rice or couscous to soak up the juices from the casserole for a satisfying and easy dinner.

Enjoy a fresh tomato in all its ripe glory with this simple creamy dip. A little taco seasoning, lime and cheese adds tons of flavor to protein-packed Greek yogurt for a satisfying snack.

Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.

The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.

These eggs are perfect for a picnic because they're so portable. Instead of cutting them in half lengthwise, we just cut the tops off so they can stand upright in an egg carton for easy filling, transport and storage. We swapped in Greek yogurt for the traditional mayo to save calories.

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. This cucumber, tomato and onion salad is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

Sliced radishes add a peppery kick to this 10-minute slaw, which can serve as both a side and a topping for sandwiches.

For a gorgeous take on a classic caprese, make this healthy salad recipe with heirloom tomatoes in various colors, shapes and sizes. Swapping regular mozzarella for creamy burrata makes this summer salad even more special--but it's still incredibly easy to make.

Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

This healthy buttermilk chicken recipe has all the flavor of buttermilk fried chicken without the frying. Using salt in the brine to draw moisture into the chicken, buttermilk to tenderize and a heap of herbs for fresh flavor, this easy chicken marinade creates unbelievably delicious fried chicken.

This easy fresh tomato salsa recipe yields about 5 cups of salsa—plenty to serve a crowd. If you like spicy salsa, use the full amount of jalapeños and add more cayenne pepper. Serve with chips, tacos and more.

We love the taste of dill relish in the filling of this deviled egg recipe, but if you like a sweeter deviled egg‚ opt for sweet relish instead. Our secret to healthy, creamy deviled eggs with fewer calories is to swap out half the full-fat mayo for nonfat Greek yogurt.

Crunchy colorful vegetables are the highlight of this soutwestern-inspired pasta salad, which can be served at room temperature or chilled. The creamy dressing is made with spinach, cilantro and almonds, and has a touch of zesty crushed red pepper--be prepared for a flavor explosion in every bite!

For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.

These healthy apple cookies made with oats, shredded apples and brown sugar make snack time enjoyable for everybody.

Here's a simple recipe for low-fat vanilla ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

This healthier take on a lobster roll uses crab because it's usually easier (and less expensive) to buy. But by all means use lobster if you prefer. Serve with coleslaw and an ice-cold beer.