On the dining table that sits the home-cooked meal there are plenty of heartwarming—and stomach-filling—connotations (nostalgia, family) as well as some not quite as appetizing (boring, calorically cruel).
But cooking at home doesn’t have to become a chore of uninspired (or unhealthy) habit.
If those tried-and-true recipes of yours are becoming just a bit repetitive, or as stale as the leftovers in your fridge, health-conscious cooks can take a page from the following recipes for a tasty way to refresh one's palette and passion for cooking—without packing on the pounds.
These aren’t your mother’s old-fashioned recipes. Try these healthier and fresher takes on family favorites and pump up the flavor in more ways than one with even more recipes here.
7 Rethought and Refreshed Recipes for Your Next Home-Cooked Meal (SLIDESHOW)
Chicken Chili with Black Beans and Corn(01 of07)
This rich and hearty chili is spiced up with a blend of paprika, oregano, ground cumin, garlic powder and crushed red pepper. Makes 8 (1-cup) servings.Prep Time: 15 minutesCook Time: 30 minutesINGREDIENTS1 tablespoon vegetable oil1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 cup chopped green bell pepper1 cup chopped onion1 tablespoon Paprika1 1/2 teaspoons Oregano Leaves1 teaspoon Cumin, Ground1 teaspoon Garlic Powder1/4 teaspoon Red Pepper, Crushed1 can (15 ounces) black beans, drained and rinsed1 can (15 ounces) great Northern beans, drained and rinsed1 can (14 1/2 ounces) diced tomatoes, undrained1 cup chicken broth1 cup frozen cornDIRECTIONS1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well. 2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.NUTRITION INFOper servingCalories: 188Fat: 4 gCarbohydrates: 20 gCholesterol: 37 mgSodium: 413 mgFiber: 6 gProtein: 18 gTHE HEALTHY SWAPS THAT THE CURRENT RECIPE ALREADY CONTAINS1.Uses boneless skinless chicken breast meat to replace ground meat. Saves: 30 calories, 4.5 grams fat, and 2.5 grams saturated fat. 2.Spices it up with paprika, oregano leaves, ground cumin, garlic powder and crushed red pepper. 3.Add fresh vegetables such as green pepper and onion. Gains: Add fiber and a high source of Vitamin C. ADDITIONAL HEALTHY SWAPS THAT CAN BE USED TO INCREASE HEALTH BENEFITS1.Also consider trying no salt added canned beans.2.Use no salt added tomato products.Saves 75 mg sodium per serving.3.Substitute reduced sodium chicken broth--Saves 40 mg sodium per serving. For more recipe inspiration, check out McCormick's lookbook.
Tuscan Pasta(02 of07)
Fresh garden vegetables and pasta are tossed with a chunky tomato sauce with zesty herbs to create a healthier twist to an everyday meal.Makes 6 servings.Prep Time: 15 minutesCook Time: 25 minutesINGREDIENTS1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 tablespoon sugar (optional)2 teaspoons Garlic Powder2 teaspoons Perfect Pinch® Italian Seasoning1/2 teaspoon Black Pepper, Ground1/2 teaspoon salt (optional)2 tablespoons olive oil1 pound zucchini and/or yellow squash, sliced1 package (8 ounces) sliced mushrooms1 small onion, chopped6 ounces pasta, such as spaghetti or linguineShredded Parmesan cheese (optional)DIRECTIONS1. Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes. 2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables. 3. Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.NUTRITION INFOper servingCalories: 213Fat: 5 gCarbohydrates: 34 gCholesterol: 0 mgSodium: 538 mgFiber: 3 gProtein: 8 gTHE HEALTHY SWAPS THAT THE CURRENT RECIPE ALREADY CONTAINS1.Replaces meat with assorted fresh chopped vegetables.Saves: 115 calories, 9 grams fat, and 3.5 grams saturated fat per serving. Gains: Increases fiber, Vitamin C - high source (25%) and Vitamin A. 2.Instead of jarred sauces, uses canned tomato products.Saves: 55 calories, 3 grams fat, and 70 mg sodium per serving. Gains: High source of Vitamin C. 3. Spices it up with our Italian Seasoning, garlic powder and black or crushed red pepper. ADDITIONAL HEALTHY SWAPS THAT CAN BE USED TO INCREASE HEALTH BENEFITS1.Try using whole grain pasta. Gains: 2 grams fiber. 2.Use no salt added diced tomatoes and tomato sauce.Saves: 430 mg sodium per serving. 3.Instead of Italian Seasoning, use oregano, thyme, basil and rosemary.For more recipe inspiration, check out McCormick's lookbook.
Oven-Fried Chicken(03 of07)
Lean boneless chicken is seasoned with herbs and oven-fried for great taste that's quick and easy enough for any day of the week.Makes 5 servings.Prep Time: 5 minutesCook Time: 20 minutesINGREDIENTS1/4 cup flour1 1/2 teaspoons seasoned salt1/2 teaspoon Oregano Leaves1/4 teaspoon Black Pepper, Ground1 1/4 pounds boneless skinless chicken breast halves or thighs1/4 cup milk1 tablespoon butter, meltedDIRECTIONS1. Preheat oven to 425°F. Spray 15x10x1-inch baking pan with no stick cooking spray. 2. Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter. 3. Bake 15 to 20 minutes or until chicken is cooked through.TIPSTest Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.Flavor Variation: Use 1 teaspoon Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.NUTRITION INFOper servingCalories: 190Fat: 6 gCarbohydrates: 6 gCholesterol: 80 mgSodium: 457 mgFiber: 0 gProtein: 28 gTHE HEALTHY SWAPS THAT THE CURRENT RECIPE ALREADY CONTAINS1.Uses boneless skinless chicken breast or thighs.Saves: 5 grams fat per serving.2.Spices it up with oregano and black pepper.3.Is baked instead of skillet or deep-frying. Compared total recipe nutrition per serving and a Fried Chicken (Popeye's) recipe per serving.Saves: 318 calories, 24 grams fat, 10 grams saturated fat per serving and 560mg sodium.ADDITIONAL HEALTHY SWAPS THAT CAN BE USED TO INCREASE HEALTH BENEFITS1. Use low sodium broth. Saves: 200 mg sodium for the full recipe. 2. Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodiumTherefore, if you use these additional healthy swaps you can decrease sodium by a total of 610 mg sodium per serving. For more recipe inspiration, check out McCormick's lookbook.
Sweet & Spicy Indian Chicken Stew(04 of07)
A flavorful dish with a lighter twist, inspired by the flavors of India. This hearty stew gets its spicy flavor from curry powder and cayenne pepper, which are nicely balanced by the sweetness of apple and raisins.Makes 6 servings.Prep Time: 15 minutesCook Time: 20 minutesINGREDIENTS1 tablespoon olive oil1 cup chopped onion1 cup chopped green bell pepper1/2 teaspoon Garlic Powder1 pound boneless skinless chicken thighs, cut into 1-inch cubes1 tablespoon Curry Powder1/8 teaspoon Red Pepper, Ground1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained1 can (14 ounces) chicken broth1 Granny Smith apple, chopped1/2 cup raisins2 cups cooked brown riceToasted sliced almonds (optional)DIRECTIONS1. Heat oil in 3-quart saucepan on medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and garlic powder; cook and stir 3 minutes. 2. Mix in chicken, curry powder and ground red pepper. Stir in tomatoes and chicken broth. Bring to boil. Reduce heat to low; simmer 5 minutes. Add apple and raisins; simmer 10 minutes longer or until chicken is cooked through, stirring occasionally. 3. Ladle stew into shallow soup bowls. Top each with 1/3 cup of brown rice. Garnish with almonds, if desired.NUTRITION INFOper servingCalories: 301Fat: 9 gCarbohydrates: 37 gCholesterol: 52 mgSodium: 556 mgFiber: 4 gProtein: 18 gTHE HEALTHY SWAPS THAT THE CURRENT RECIPE ALREADY CONTAINS1.Uses boneless skinless chicken thigh meat to replace stew meat. Saves: 100 calories, 8 grams fat, and 4.5 grams saturated fat per serving.2.Spices it up with garlic powder, curry powder and ground red pepper. 3.Adds fresh vegetables and fruit such as green pepper, onion and apples.Gains: 2 grams fiber, High source of Vitamin C.4.Served with cooked brown rice and sliced almonds.ADDITIONAL HEALTHY SWAPS THAT CAN BE USED TO INCREASE HEALTH BENEFITS1.Uses boneless skinless chicken breast meat.Saves: 30 calories, 4 grams fat, and 1.5 grams saturated fat per serving.2.Use low sodium broth.Saves: 270 mg sodium per serving.3.Use no salt added diced tomatoes.Saves: 155 mg sodium per serving.Therefore, if you use these additional healthy swaps you can decrease sodium by a total of 425 mg sodium per serving. For more recipe inspiration, check out McCormick's lookbook.
Hearty Beef Stew with Roasted Winter Vegetables(05 of07)
Roasting the vegetables brings out their delicious caramelized flavors and makes for a delicious twist on a traditional winter meal.Makes 6 servings.Prep Time: 20 minutesCook Time: 35 minutesINGREDIENTSMakes 6 servings.Prep Time: 20 minutesCook Time: 35 minutes4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes1 medium onion, cut into 1/2-inch pieces2 tablespoons olive oil, divided1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes3/4 cup chicken broth3 Bay Leaves1/2 teaspoon Thyme Leaves1/2 teaspoon Black Pepper, Coarse Ground1/2 teaspoon salt1/4 cup dry red wine or apple juice3 cups prepared mashed potatoesDIRECTIONS 1. Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden. 2. Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.TIPSTest Kitchen Tip: If desired, add 2 Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.NUTRITION INFOper servingCalories: 406Fat: 18 gCarbohydrates: 33 gCholesterol: 59 mgSodium: 745 mgFiber: 6 gProtein: 28 gTHE HEALTHY SWAPS THAT THE CURRENT RECIPE ALREADY CONTAINS1. Uses a leaner cut of beef such as sirloin. Saves: 70 calories, 9 grams fat, 4 grams saturated fat per serving.2. Spices it up with thyme leaves, bay leaves and black pepper.3. Adds seasonal vegetables such as carrots, butternut squash, parsnips or sweet potatoes. Gains: High source of Vitamin A (180%), Good Source of Vitamin C and 3 grams fiber.4. In place of red wine, substitute apple juice (is a test kitchen tip) ADDITIONAL HEALTHY SWAPS THAT CAN BE USED TO INCREASE HEALTH BENEFITS1. Use low sodium broth. Saves: 200 mg sodium for the full recipe. 2. Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodiumTherefore, if you use these additional healthy swaps you can decrease sodium by a total of 610 mg sodium per serving. For more recipe inspiration, check out McCormick's lookbook.
Mexican-Style Meatloaf(06 of07)
This family favorite with a twist is packed with paprika, oregano and ground red pepper for a taste that's big on flavor.Makes 8 servings.Prep Time: 15 minutesCook Time: 1 hourINGREDIENTS1 tablespoon Paprika2 teaspoons Cumin, Ground2 teaspoons Oregano Leaves1 teaspoon Sea Salt from Sea Salt Grinder1/2 teaspoon Red Pepper, Ground1 tablespoon vegetable oil1/2 cup finely chopped onion1/2 cup finely chopped green bell pepper2 eggs, beaten1/4 cup milk2 slices white bread, crumbled2 pounds lean ground beef1/2 cup frozen corn, thawed1/2 cup mild salsaDIRECTIONS1. Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly. 2. Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. 3. Bake 45 minutes. Spoon salsa over meat loaf. Bake 15 minutes longer or until cooked through. Let stand 5 minutes before slicing.NUTRITION INFOper servingCalories: 257Fat: 13 gCarbohydrates: 9 gCholesterol: 127 mgSodium: 433 mgFiber: 2 gProtein: 26 gFor more recipe inspiration, check out McCormick's lookbook.
Super Spice Chicken Vegetable Soup(07 of07)
A winter favorite comfort food -- warm chicken noodle soup gets healthier and easier. Not only is it packed with antioxidant-rich Super Spices, it's also prepared in the slow cooker, so you don't have to tend to it as it simmers.Makes 10 (1-cup) servings.Prep Time: 10 minutesCook Time: 4 1/4 hours on HIGHINGREDIENTS1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes2 cans (14 1/2 ounces each) stewed tomatoes, undrained2 cups thinly sliced carrots1 1/2 cups chopped onions2 teaspoons Oregano Leaves1 1/2 teaspoons Rosemary Leaves, finely crushed1 1/2 teaspoons Thyme Leaves1/2 teaspoon Sea Salt from Sea Salt Grinder4 cups water1 cup uncooked no yolk egg noodles1 tablespoon olive oilDIRECTIONS1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover. 2. Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook 15 minutes on HIGH or just until noodles are tender.TIPSSlow Cooker Tip: For best results, do not remove cover during cooking.NUTRITION INFOper servingCalories: 149Fat: 5 gCarbohydrates: 16 gCholesterol: 30 mgSodium: 357 mgFiber: 3 gProtein: 10 gFor more recipe inspiration, check out McCormick's lookbook.