Healthy New Year's Dinner Party Recipes

Throw the best New Year's Eve dinner party with this easy (& healthy!) recipes.

Staff Picks

Creamy Fettuccine with Brussels Sprouts & Mushrooms

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Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
By EatingWell Test Kitchen

Garlic Chicken

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Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.
By EatingWell Test Kitchen

Black Bean Quesadillas

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In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
By EatingWell Test Kitchen

Cod with Tomato Cream Sauce

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This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
By EatingWell Test Kitchen

Butternut Squash Queso Fundido

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This cheesy dip recipe is lightened up by subbing mashed butternut squash for some of the melted cheese. We also loaded it with chili-spiced caramelized onions. Serve this healthy makeover with tortilla chips or sliced jicama for dipping.
By Katie Webster

Mustard-Maple Pork Tenderloin

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Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.
By EatingWell Test Kitchen

Herb & Cheddar Gougères

Don't let the fancy French name for these cheese puffs mislead you--this is an easy appetizer recipe. They're traditionally made with Gruyère or Comté; we couldn't resist turning to our Vermont roots and using good old Cheddar instead.
By Katie Webster

Seared Salmon with Green Peppercorn Sauce

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A simple sauce of piquant green peppercorns, lemon juice and butter tops this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.
By EatingWell Test Kitchen

BBQ Chicken Tenders

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These crispy boneless, skinless chicken breast tenders stay crisp with only a light coating of oil—no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.

Italian Mussels & Pasta

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This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving…but then again, who wants to be elegant? Enjoy!
By John Ash

Pork Chops with Creamy Mushroom Sauce

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These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs.
By EatingWell Test Kitchen

Thai Chicken Satay with Spicy Peanut Sauce

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Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips.
By EatingWell Test Kitchen
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Inspiration and Ideas

This Holiday Menu from Joanna Gaines Is Festive & Delicious
Whenever I'm looking for new ideas for the home or kitchen, I can always rely on Joanna Gaines.
20 Easy Dinner Recipes for a Cozy New Year's Eve Celebration at Home
These easy dinner recipes will make the night feel special, but will only require 30 minutes in the kitchen.
Chicken Piccata with Pasta & Mushrooms
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Oysters au Gratin with Spinach & Breadcrumbs
Shrimp with Mango & Basil
8
Irish Pork Roast with Roasted Root Vegetables
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In this easy one-pan dinner, boneless pork loin roast is cooked over a bed of carrots and parsnips for an all-in-one dish that makes an impressive centerpiece for a holiday meal or Sunday dinner. Choose free-range heritage pork if you can--its flavor really shines with no more seasoning than a bit of thyme and a little sea salt. If you'd like, dress up the meal with a traditional Irish apple condiment--Ploughmans chutney or Bramley applesauce, which you can find in specialty stores and online.

All Healthy New Year's Dinner Party Recipes

Quick Paella with Shrimp & Mussels

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Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut--what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad.
By EatingWell Test Kitchen

Miso-Glazed Scallops with Soba Noodles

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This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.
By EatingWell Test Kitchen

Ragout of Pork & Prunes

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Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash combined with a few dried apricots. Serve with polenta and roasted carrots.
By Perla Meyers

Broccoli & Cauliflower Salad

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This festive holiday salad recipe features plenty of oven-roasted broccoli and cauliflower combined with massaged kale. Why massage the kale? It helps tenderize the leaves and infuses the sweet-tangy flavor of the dressing directly into the heart of this healthy winter salad.
By Marianne Williams

Seared Steak with Roasted Garlic Aioli

Seared steak topped with a dollop of garlicky aioli makes a simple and satisfying supper. Experiment with different herbs in this easy, super-flavorful aioli. We love it on steaks, but it would make a perfect sauce for grilled or broiled salmon or a delicious sandwich spread.
By EatingWell Test Kitchen

Classic Lasagna

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Here's an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart.
By EatingWell Test Kitchen

Steamed Mussels in Tomato Broth

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With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
By EatingWell Test Kitchen

Seafood Linguine

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This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.
By EatingWell Test Kitchen

Flank Steak Pinwheels

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These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.
By Jessie Price

Fettuccine with Shiitake Mushrooms & Basil

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EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
By EatingWell Test Kitchen

Pork & Bok Choy Stir-Fry

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In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. We like Japanese soba noodles because they are made with buckwheat, which gives them a nutty flavor and a boost of fiber. You can also use mild-flavored rice noodles or whole-wheat spaghetti. Serve with sliced cucumbers dressed with rice-wine vinegar and a glass of sauvignon blanc.
By EatingWell Test Kitchen

Creamy Scallop & Pea Fettuccine

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This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side.
By EatingWell Test Kitchen

Homemade Potato Gnocchi

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Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!
By Stacy Fraser

Goat Cheese Crostini with Fig Compote

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Here, dried figs are simmered in just enough liquid so they soften into a thick jam. Try stirring the leftover compote into your yogurt or oatmeal the next day.
By Lynda Balslev

Squash & Leek Lasagna

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Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.
By EatingWell Test Kitchen

Fettuccine with Creamy Mushroom Sauce

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Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
By EatingWell Test Kitchen

Polenta with Creamy Mushroom Sauce

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This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside.
By EatingWell Test Kitchen

Roasted Cod with Warm Tomato-Olive-Caper Tapenade

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The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.
By EatingWell Test Kitchen

Red Pepper & Goat Cheese Frittata

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A frittata is a baked omelet that requires no flipping. This one features tangy goat cheese and sweet red bell peppers. Make it a Meal: Serve with home fries and a salad of mesclun greens.
By EatingWell Test Kitchen

Indonesian Beef Satay with Spicy Peanut Sauce

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.
By Bruce Aidells

Prosciutto-Wrapped Scallops with Spinach

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This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.
By EatingWell Test Kitchen

Tofu Cutlets Marsala

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In this dish, tofu “cutlets” are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
By EatingWell Test Kitchen

Grilled Filet Mignon with Vegetable Kebabs

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You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
By EatingWell Test Kitchen

Lemon & Oregano Lamb Chops

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Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.
By Melissa Pasanen
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