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Fit to Eat

Explore 104 recipes, 2 articles, 1 video, and more

Chicken Souvlaki

Time:1 hour 40 mins
Ingredients
  • 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 2 garlic cloves, finely grated
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
  • 1/2 English cucumber, chopped
  • 1/2 cup fat-free Greek yogurt
  • 3 plum tomatoes, quartered
  • 1/2 small red onion, cut 3/4 inch thick, and separated into slices
  • 4 whole-wheat pitas
  • Garnish: oregano leaves
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Honeyed Tofu on Udon with Cucumber Ribbons

Ingredients
  • 1 pound firm tofu, cut into thirds crosswise
  • 3/4 pound button mushrooms, stems trimmed, caps halved (quartered if large)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 3 tablespoons rice-wine vinegar
  • 2 teaspoons safflower oil
  • 1 teaspoon sesame oil
  • 1/4 cup fresh orange juice
  • 2 teaspoons spicy brown mustard
  • 2 English or seedless cucumbers, peeled
  • 1 package (10 ounces) udon noodles
  • Fresh radish or bean sprouts, for garnish
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Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

Time:55 mins
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 small head cauliflower, cored and chopped (3 cups)
  • 6 garlic cloves, roughly chopped
  • 4 medium shallots, roughly chopped
  • Coarse salt and freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 4 cups skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces pecorino cheese, grated (2 cups)
  • 1/2 pound medium multigrain pasta shells
  • 1/4 pound sliced smoked ham, chopped
  • 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
  • 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
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Warm Spinach-White Bean Dip with Crudites

Ingredients
  • 5 ounces baby spinach (3 cups)
  • 1 fennel bulb, halved and thinly sliced
  • 1 bunch radishes (about 6), halved, greens trimmed but left intact
  • 1 cup part-skim ricotta cheese
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 12 small carrots, greens trimmed but left intact
  • 1 tablespoon finely chopped fresh chives
  • 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
  • 1 1/2 teaspoons lemon zest
  • 3 stalks celery, halved lengthwise and then crosswise
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
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Fennel and Quinoa Salad with Parsley and Dill

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Quinoa-Spinach Bake

Ingredients
  • Olive-oil cooking spray
  • Breadcrumbs, for baking dish
  • 1 pound spinach leaves, picked and washed
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon picked fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  • 1 cup nonfat cottage cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
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Grilled Pork Cutlets with Watermelon-Cucumber Salad

Time:35 mins
Ingredients
  • 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
  • 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
  • 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
  • 1/2 cup torn or small basil leaves
  • 2 teaspoons nam pla (Asian fish sauce; ethnicfoodsco.com)
  • 3/4 teaspoon whole coriander seeds, toasted and ground
  • Juice of 1 lime
  • 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt
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Kale, White Bean, and Sweet Potato Soup

Ingredients
  • 1/2 cup dried cannellini beans
  • 2 sprigs fresh rosemary
  • 1 small onion, cut into quarters
  • 1 head garlic
  • Salt
  • 1/2 cup tubetti (small tube-shaped pasta)
  • 1 tablespoons olive oil
  • 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch kale (3/4 pound)
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 teaspoon freshly ground black pepper
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Steak with Chimichurri Sauce

Ingredients
  • 1/3 cup finely chopped garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds flank steak, trimmed of excess fat
  • Olive-oil cooking spray (optional)
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Roasted-Garlic Hummus

Ingredients
  • 3 large garlic cloves, unpeeled
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • One 19-ounce can chickpeas, drained
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons sesame tahini
  • 3 tablespoons water
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh chives, minced
  • Assorted crudites, for serving
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