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    Let's Get Healthy

    Find inspiration to make every week a healthy week!


    Let's Get Healthy

    • 777 Pins

    Ina coats thin spaghetti in a sweet-pungent dressing made from rice vinegar, soy sauce, honey, ginger and peanut butter for this Crunchy Noodle Salad.

    Crunchy Noodle Salad : Ina Garten : Food Network

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    Ina's East Hampton Clam Chowder is lighter than the New England version, but still has all the same flavors you know and love.

    East Hampton Clam Chowder : Ina Garten : Food Network

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    Thinly sliced shallots are mixed into a warm mustard vinaigrette. Toss with mixed greens and serve.

    Green Salad With Shallot Dressing : Food Network Kitchen : Food Network

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    Pair vegetables with store-bought hummus for a hand-held bite with these Grilled Vegetable Wraps.

    Hummus and Grilled Vegetable Wrap : Food Network

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    The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps.

    Grilled Eggplant Chickpea Wraps : Food Network Kitchen : Food Network

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    For a healthier approach to preparing fish, steam salmon and top it with bright homemade pesto. Serve with new potatoes mashed with nutty Pecorino cheese.

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    For a lighter spin on tacos, this version for Light Tacos uses crisp green lettuce in place of the usual shells. Grilled flank steak, a chile salsa and sliced avocado make up the tasty filling.

    Light Tacos : Marcela Valladolid : Food Network

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    • joni worley
      joni worley

      I've done this before It's good

    This Lightened Up Banana Pudding is basically the classic, just with fewer calories and fat. The sour cream stirred into the cooked pudding gives it a rich creaminess.

    Lightened Up Banana Pudding : Food Network Kitchen : Food Network

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    Get those restaurant perfect avocado slices with the Flexicado Avocado Slicer!

    Flexicado™ Stainless Steel Avocado Slicer

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    Low in calories and fat and loaded with flavor, this Carrot, Date and Feta Salad gets better as it sits.

    Carrot, Date and Feta Salad : Food Network Kitchen : Food Network

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    A small amount of mayo goes a long way in adding creaminess to this lighter take on a Garden Potato Salad. The health factor is further amped up with the addition of fresh vegetables.

    Spring Garden Potato Salad : Food Network Kitchen : Food Network

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    This Penne with Butternut Squash is even heartier (and healthier) when made with whole-wheat or multigrain penne.

    Penne with Butternut Squash : Food Network Kitchen : Food Network

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    This fresh, California-style Crab and Avocado Salad makes a hearty meal for lunch and dinner--to prevent the lettuce from getting soggy, pack the dressing separately and add it when you're ready to eat.

    Crab and Avocado Salad : Food Network Kitchen : Food Network

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    Ellie's homemade crouton variation tops her Herb Toasted Pita Salad, featuring fresh herbs and a lemon-oil dressing.

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    Try Food Network Kitchen's simple recipe for cobb salad success: thick-cut bacon, vine-ripened tomatoes, creamy avocado and crunchy lettuce are combined with a tangy dressing that's as bright as the summer sunshine.

    Classic Cobb Salad : Food Network Kitchen : Food Network

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    Holy moly, it's lighter Guacamole, made with mashed avocados, peas and Greek yogurt.

    Holy Moly Guacamole : Food Network Specials : Food Network

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    Food Network Kitchen slimmed down classic bacon-Jack quesadillas, without sacrificing that satisfying, ooey-gooey texture.

    Bacon Jack and Jalapeno Quesadillas : Food Network Kitchen : Food Network

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    Toss together this easy Farro Salad with Tomatoes and Herbs by adding chopped tomatoes, hearty farro, snipped fresh chives and Italian parsley for a satisfying lunch or first course for a summer party.

    Farro Salad with Tomatoes and Herbs : Giada De Laurentiis : Food Network

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    Frozen lima leans become a surprising star in this garlicky alternative to guacamole.

    Lima Bean Dip : Food Network Kitchen : Food Network

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    Use Greek yogurt for a healthier spin on the beloved onion dip. This version incorporates shallots and chives, and it can be served with sliced vegetables or low-salt pretzels or pita chips.

    Greek Yogurt Onion Dip : Food Network Kitchen : Food Network

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    Ellie Krieger relies on good-quality lump crab, not fillers, to make her Crab Cakes shine. A panko breadcrumb crust keeps them moist inside and crisp on the outside.

    Crisp Crab Cakes : Ellie Krieger : Food Network

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    Make a restaurant-style Greek Salad at home; Rachael Ray loads her version with classic ingredients: kalamata olives, tomatoes, peppers and feta cheese.

    Greek Salad : Rachael Ray : Food Network

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    Ina turns a favorite dip into a salad--it's like guacamole you can eat with a fork.

    Guacamole Salad : Ina Garten : Food Network

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    Ree's New York-Style Chopped Salad is made to feed a large group. Lay out the greens and all the fixings in small dishes and then have everyone build their own salad by throwing what they want into their own bowl.

    New York-Style Chopped Salad : Ree Drummond : Food Network

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    Soak rice paper wrappers until pliable and fill with cooked shrimp, vermicelli noodles, herbs, cucumbers, scallions and lettuce. Serve these hand-held Shrimp Summer Rolls with a homemade peanut sauce.

    Shrimp Summer Rolls : Food Network Kitchen : Food Network

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