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10 Delicious Recipes You Must Try This Winter


Do you dread putting on weight in the winter? Are you worried that you will only gorge on unhealthy food this winter? Well, worry no more. Check out this post and find some healthy recipes for you to hone your culinary skills this winter. Want to know more? Read on!

1. Baked Barley Risotto With Butternut Squash:


You Will Need:
  • A small butternut squash (peeled and seeded and cut into 1 inch squares)
  • 2 Tbsps olive oil
  • 1 cup of pearl barley
  • 1 onion, finely chopped
  • Salt and black pepper
  • 1/2 cup of dry white wine
  • 2 cups of vegetable broth
  • ½ cup of grated Parmesan
  • 1 cup of Baby spinach (cut)
How To Make:
  1. Pour the oil in an oven-safe pan and heat over medium flame.
  2. Add the onion, squash, pepper and salt.
  3. Cook until the onion softens.
  4. Add the barley to the pan and cook for a minute.
  5. Add the wine and stir until it evaporates.
  6. Add the broth and bring it to a boil.
  7. Cover and transfer the pan to the oven.
  8. Bake until the barley becomes tender (around 40 minutes).
  9. Add the spinach and parmesan to the pot. Bake for another five minutes and serve.

2. Quick Chicken Cordon Bleu:


How To Make:
  • Four skinless and boneless chicken breast (tender sides removed)
  • ½ Tsp fresh Pepper Powder
  • ¼ Tsp salt
  • 1/3 cup of shredded cheese
  • 2 Tbsps low fat cream cheese
  • ¼ cup of breadcrumbs (dried)
  • 1 Tbsp parsley or thyme (fine chopped)
  • 4 Tsp olive oil
  • ¼ cup of ham (chopped)

  • How To Make:
    1. Sprinkle salt and pepper on the chicken. Keep it aside.
    2. Add the cheese and cream cheese into a bowl.
    3. In another bowl, add some pepper with the breadcrumbs.
    4. Add some parsley and olive oil to the breadcrumbs.
    5. Heat the remaining oil in a skillet over medium flame.
    6. Add the chicken to the pan and cook until it turns brown.
    7. Now, put the cheese mix into the pan and sprinkle the ham.
    8. Add the breadcrumb mix.
    9. Bake the chicken for around 6-8 minutes in an oven.

    3. Seared Scallops With Crispy Leeks:

  • You Will Need:
    • 2 Tsp extra-virgin olive oil
    • 1 Tbsp olive oil
    • One mid-sized leek (whites only)
    • 2 Tbsp flour
    • 1 Tsp garlic powder
    • 1 Tsp paprika
    • 1 Tsp Italian seasoning
    • ½ Tsp salt
    • ½ Tsp lemon zest
    • ½ Tsp fresh Pepper Powder
    • One pound of sea scallops
    How To Make:
    1. Cut the leek (white part) lengthwise.
    2. Add the leek to a bowl and add virgin olive oil, paprika, salt and garlic powder. Toss well.
    3. Spread the mix on a baking sheet.
    4. Bake the mix until the leeks turn crispy brown (10-15 minutes approximately).
    5. Dry the scallops on a stand.
    6. Mix the remaining garlic powder, salt, Italian seasoning, pepper and lemon zest in a bowl.
    7. Pat the scallops dry.
    8. Sprinkle the seasoning mix on both sides of the scallops.
    9. Heat oil in a large nonstick skillet over a medium flame.
    10. Add the scallops and cook until it turns brown.
    11. Serve the scallops with crispy leeks on top.

    4. Turkey Tenderloin With Cranberry-Shallot Sauce:

  • You Will Need:
    • 2 turkey tenderloins
    • ¾ Tsp salt
    • ¼ Tsp fresh Pepper Powder
    • ¾ cup of chicken broth
    • 4 Tsps canola oil
    • 4 shallots (peeled and cut into fours)
    • 2 Tsps fresh thyme (chopped) or ½ tsp dried
    • 1 ½ cups cranberries
    • ¼ cup dried cranberries
    • 1 Tbsp fruit-vinegar
    • 2 Tbsp brown sugar
    How To Make:
    1. Add a dash of salt and pepper to the turkey. Keep it aside.
    2. Heat oil in a skillet.
    3. Add the turkey and cook until brown.
    4. Transfer the contents onto a baking sheet. Roast at 165° for around 15-20 minutes.
    5. Add the remaining oil to a pan.
    6. Add the shallots to the pan and cook until brown.
    7. Add the thyme and stir for around 15 seconds.
    8. Add the broth and cook.
    9. Add the fresh and dried cranberries and cook.
    10. Add brown sugar, vinegar, pepper, and salt. Cook for a minute.
    11. Cover the pan and take it off the burner.
    12. Let the turkey rest on a cutting board for 5 minutes.
    13. Slice and serve with the sauce. Enjoy.

    5. Moroccan Skirt Steak With Roasted Pepper Couscous:

  • You Will Need:
    • 2 bell peppers
    • 1 Tsp Cumin (Powder)
    • 1 Tsp Coriander (Powder)
    • ¾ Tsp salt
    • ½ Tsp Turmeric (Powder)
    • ½ Tsp Cinnamon (Powder)
    • ½ Tsp fresh Pepper Powder
    • 1 Lemon and some wedges
    • 1½ Tbsp olive oil
    • 2-3 cups of couscous (whole-wheat or multigrain)
    • 1 pound skirt steak
    • 2 Tsp green olives (chopped)
    How To Make:
    1. Keep the bell peppers on a baking sheet and roast until charred and soft.
    2. Transfer the bell peppers to a cutting board and finely chop it.
    3. Add all the spices like Coriander, Cumin, Cinnamon, Turmeric, Salt and Pepper in a bowl.
    4. Add ½ Tsp lemon zest to the spice mix.
    5. Add lemon juice to a small saucepan and heat on medium flame.
    6. Add 1 Tsp of spice mix and 1 Tsp olive oil. Stirring the couscous in, let it simmer.
    7. Now add the olives and peppers into the pan and cook.
    8. Add the remaining olive oil to a skillet.
    9. Coat the steak with the remaining spice mix.
    10. Add the steak to the skillet and cook for 5-7 minutes.
    11. Transfer the steak onto a cutting board.
    12. Once the steak cools, slice into thin pieces and serve with couscous and lemon wedges.

    6. Sesame-Orange Shrimp:

  • You Will Need:
    • 3 Tbsp sesame seeds
    • 2 egg whites (large)
    • ¼ cup of cornstarch
    • ¼ Tsp salt
    • ¼ Tsp fresh Pepper Powder
    • 1 pound of shrimp (peeled and deveined)
    • 2 Tbsp canola oil
    • ¾ cup of orange juice
    • ¼ cup of dry sherry
    • 2 Tbsps soy sauce
    • 1 Tsp sugar
    • 1 scallion (sliced)
    How To Make:
    1. Whisk egg whites, cornstarch, sesame seeds, pepper and salt in a large bowl.
    2. Add the shrimp and toss it around to coat it with the mix.
    3. Heat oil in a nonstick skillet over medium flame.
    4. Add the shrimp and cook until golden.
    5. Transfer the shrimp to a paper napkin-lined plate.
    6. Add some sherry, soy sauce, sugar and orange juice to a pan.
    7. Boil the mix, stirring it occasionally.
    8. Thicken and reduce the sauce by half.
    9. Add the shrimp to the pan and coat with sauce.
    10. Sprinkle some scallion and serve.

    7. Chicken & Spinach Soup With Fresh Pesto:

  • You Will Need:
    • 2 Tbsp olive oil
    • 1 cup of carrot (diced)
    • 1 large boneless and skinless chicken breast (quartered)
    • 1 garlic clove (minced)
    • 5 cups of chicken broth
    • 1 ½ Tsp marjoram (dried)
    • 6 ounces of baby spinach (chopped)
    • 1 can of beans
    • ¼ cup of parmesan (grated)
    • 1/3 cup of fresh basil leaves
    • Fresh Pepper Powder
    • Salt
    • ¾ cup of croutons
    How To Make:
    1. Heat oil in a large pan.
    2. Add carrot and chicken in the pan.
    3. Cook until chicken turns brown.
    4. Add the garlic and stir for a minute.
    5. Add the broth and marjoram. Bring the mix to a boil.
    6. Reduce the heat and let the mix simmer.
    7. Transfer the chicken to a cutting board.
    8. Cut the chicken into pieces.
    9. Add some spinach and beans to the pan and boil.
    10. Now add the remaining oil, parmesan and basil to a food processor and churn until it forms a thick paste.
    11. Add the pesto and chicken to the pot. Season with salt and pepper.
    12. Garnish with croutons.

    8. Ultimate Beef Chili:


  • You Will Need:
    • 1 beef round (cut into ½ inch chunks)
    • Salt
    • Fresh Pepper Powder
    • 1 ½ Tsp canola oil
    • 3 onions (chopped)
    • 1 green bell pepper (chopped and seeded)
    • 1 red bell pepper (chopped and seeded)
    • 6 garlic cloves (minced)
    • 2 jalapeno peppers (chopped and seeded)
    • 2 Tbsp Cumin (Powder)
    • 2 Tbsp chili (Powder)
    • 1 Tbsp paprika
    • 2 Tsp oregano
    • Beer
    • 1 can of tomatoes (diced)
    • 2 bay leaves
    • 3 cans of dark kidney beans
    • ¼ cup of cilantro (chopped)
    • 2 Tbsp lime juice
    How To Make:
    1. Add a dash of salt and pepper to the beef. Keep it aside.
    2. Grease an oven dish. Add the beef to the dish and cook in an oven until it turns brown.
    3. Transfer the beef to a napkin-lined plate.
    4. Add the remaining oil to a pot.
    5. Add the onions and bell peppers to the pot. Cook until onion turns golden brown.
    6. Add jalapenos, garlic, chili powder, oregano, paprika and cumin.
    7. Add some beer and let it simmer.
    8. Add the tomatoes, bay leaves and beef. Stir it.
    9. Cover the pot and let it simmer for around 1.5-2 hours.
    10. Add beans and cook.
    11. Discard bay leaves. Add cilantro and lime juice.
    12. Serve it hot.

    9. Acorn Squash Stuffed With Chard & White Beans:

  • You Will Need:
    • 2½ Tbsp olive oil
    • 2 acorn squashes (cut in half and seeded)
    • ½ Tsp fresh Pepper Powder
    • ½ Tsp salt
    • ½ cup onion (chopped)
    • 2 garlic cloves (minced)
    • 2 Tbsp water
    • 1 Tbsp tomato paste
    • 8 cups chard leaves (chopped)
    • 1 can of white beans (rinsed)
    • ¼ cup of kalamata olives (chopped)
    • 1/3 cup of Parmesan cheese (grated)
    How To Make:
    1. Cut the squash in halves.
    2. Add a dash of salt and pepper.
    3. Place the squash on a microwave dish and cook until it is tender. (10-15 minutes)
    4. Pour the oil into a skillet and heat it over medium flame.
    5. Add the onion and cook until it turns brown.
    6. Now add garlic and cook for another minute.
    7. Add water, tomato paste, and season with salt and pepper.
    8. Add the chard leaves and cover until it becomes tender.
    9. Now add the white beans and olives.
    10. Mix Parmesan and the remaining oil in a bowl. And add it to the chard mix.
    11. Fill the squashes with the chard mix.
    12. Broil in an oven until the chard mix turns brown
    13. Serve it straight from the oven.

    10. Skillet Gnocchi With Chard & White Beans:

  • You Will Need:
    • 1½ Tbsp olive oil
    • 1 pack of gnocchi
    • 1 yellow onion (thin sliced)
    • 4 garlic cloves (minced)
    • ½ cup of water
    • 6 cups of chard leaves (chopped)
    • 1 diced tomato (can) with Italian seasoning
    • 1 rinsed white beans (can)
    • 1/4 Tsp fresh Pepper Powder
    • Salt
    • 1/4 cup of Parmesan cheese (shredded)
    How To Make:
    1. Pour the olive oil into a skillet and heat it over medium flame.
    2. Add the gnocchi to the skillet and stir often. Once the gnocchi turns brown, transfer it to a bowl.
    3. Add the remaining oil and onions to a pan and stir over medium flame.
    4. Now add garlic and water.
    5. Cover and cook until the onion softens.
    6. Add the chard leaves and cook until they begin to wilt.
    7. Add the tomatoes and beans to the pan and simmer.
    8. Sprinkle some black pepper, salt, and parmesan.
    9. Cover the pan and cook until the cheese melts.
    10. Serve the gnocchi with chard and white beans.
    We hope you enjoyed reading these healthy winter recipes. So, why wait? Go ahead and pamper your family with some winter special meals.
    If you know of any other healthy winter recipes, share it with us below.