Healthy, Comforting Weeknight Dinners

Easy recipes for hearty, satisfying meals.


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Gnocchi with Pine Nuts and Broccoli Rabe

Gnocchi with Pine Nuts & Broccoli Rabe
Makes 4
Prep 10 m
Cook 8 m

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Chicken and Basmati Rice Casserole

Chicken & Basmati Rice Casserole
Makes 6
Prep 20 m
Bake 20 m
Cook 14 m

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Scallops Fra Diavolo

Scallops fra Diavolo
Makes 4
Prep 15 m
Cook 11 m

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Easiest-Ever Choucroute

Easiest-Ever Choucroute
Makes 4
Prep 15 m
Cook 16 m

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Chicken-Bacon Bowtie Bake

Chicken-Bacon Bowtie Bake
Makes 6
Prep 15 m
Cook 19 m
Broil 17 m

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Provencal Pork Chops

Provençal Pork Chops
Makes 4
Prep 10 m
Cook 9 m
Broil 6 m

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Blue Cheese-Topped Tenderloin with Mushrooms

Blue Cheese-Topped Tenderloin with Mushrooms
Makes 4
Prep 20 m
Bake 60 m
Cook 11 m

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Perfect Pairings

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The tenderloin with shiitake mushrooms is festive enough for company. Any of these under-$15 picks will make the evening even more fun.


Cupcake Prosecco


Creamy, with notes of white peach, grapefruit and melon. Enjoy as an aperitif; pairs well with salty foods. ($14)


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Midas Soave 2009

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Light-bodied white wine from the Veneto region of Italy. Crisp, with aroma of wildflowers and lemon and just enough acidity. Serve chilled. ($14)


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Rioja Vega 2009

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Fresh and fruity young wine made from Tempranillo grapes; from Spain's esteemed Rioja region. Complements beef and strong cheeses. Serve just slightly chilled. ($12)


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Healthy Snack Ideas

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Especially busy days and nights can bring on a major case of the hungries. Some simple, good-for-you ideas:

Taco Cheese Dip: Combine 8 ounces reduced-fat cream cheese, 1/2 cup shredded reduced-fat taco cheese blend, 1/2 cup medium-hot salsa, 2 tablespoons milk and 2 tablespoons chopped scallion. Serve with carrot and celery sticks.

Blender Black Bean Hummus: In a blender whirl together 1 can drained and rinsed black beans, 2 tablespoons reduced-fat cream cheese, 1 tablespoon lemon juice, 1/4 teaspoon cumin, 1/8 teaspoon garlic salt and a pinch of cayenne. Serve with garlic flat bread crackers.

Take-Along Healthy Snack Mix: On a lightly greased rimmed baking sheet combine 2 cups reduced-fat Triscuits, broken up into bite-size pieces, and 1/2 cup each dry-roasted pumpkin seeds and dried fruit bits. Toss with 1 tablespoon canola oil and 1 teaspoon reduced-sodium Worcestershire sauce. Bake at 250 degrees F. for 15 minutes. Cool and portion out into 4 small resealable plastic bags.

Originally published in the December 2011 issue of Family Circle magazine.