We all want to eat a balanced diet without feeling like we’re missing out on favorite foods. But who says you can’t do both? All it takes is a few simple swaps in homemade classics to lighten them up and not skimp on flavor. Top nutrition expert Joy Bauer, MS, RDN, CDN, swears by this as her recent partnership with Home Instead (an in-home senior care services company) provided the opportunity to showcase her favorite recipes that are not only flavorful but help promote longevity.
These recipes will become instant staples in your household as they’re healthier versions of beloved dishes, such as pasta alla vodka and chocolate fudge cakes. “A lot of people think that it’s too late to change your ways and start eating healthy, and that’s simply not true,” Bauer says. Keep scrolling for her comforting and nourishing recipes the whole family will devour!
Bauer’s approach to fuss-free cooking at home
Whipping up yummy, nutritious meals doesn’t have to be a chore. In fact, Bauer shares her top three shortcuts that make prep a breeze and produce a delicious dish every time.
1. Opt for prepared ingredients to save time.
Finding ingredients that are already prepped allows you to put together meals faster. “Try things like buying rotisserie chicken at the market or you can buy pre-chopped vegetables and fruits that are already washed and ready to eat,” she says. You may pay a little extra for these ingredients but it’s worth it for speedy and scrumptious results.
2. Utilize convenient gadgets and appliances.
Bauer says she loves “ all the gadgets that make healthy eating more accessible and approachable and less fussy.” Some of her favorites include the slow cooker and air fryer as they’re versatile for sweet or savory dishes. Also, sheet pans because it’s easy to bake meat, veggies and other ingredients on a single tray to create a whole meal.
3. Make a dish once and eat it multiple times.
Meal prepping is the ultimate way to have prepared dishes stashed away so they can be reheated when you’re ready to enjoy them. “Make a recipe that yields four to six servings, and then freeze the extras in individual or couple-sized portions,” she explains. “The idea is to create a healthy takeout kitchen in your freezer so that you put in the effort once, but then the payback is ginormous.”
Bauer’s 3 delicious recipes that help promote longevity
Here, you’ll find three satisfying recipes from Bauer that provide a boost of vitamins, minerals and nutrients that your body will thank you for later! (Bonus: Check out Home Instead’s blog for more healthy aging recipe insights.)
1. Penne Alla Hummus
Creamy, dreamy, quick and easy—this pasta dish delivers all the comfort food feels with a surprising twist: hummus!
Ingredients:
- 2 tbsp extra-virgin olive oil
- 2 pints grape or cherry tomatoes, (4 cups total)
- 4 cloves garlic, peeled and minced
- 1 medium red bell pepper, diced into ½ to 1-inch pieces
- 1 tbsp Italian seasollie
- 1 tsp kosher salt
- 8 to 10 ounces roasted pepper hummus, (1¼ cups)
- ½ tsp crushed red pepper flakes, optional
- 1 (14 oz) box penne, cooked and drained
- Fresh basil, thinly sliced, for optional garnish
Directions:
- Active: 5 mins
- Total time: 40 mins
- Yield: 6 servings
- Heat oven to 375°F.
- Drizzle the olive oil along the bottom of a 9-by-13-inch (3 quart) oven-proof casserole pan. Add tomatoes, garlic, bell pepper, Italian seasoning and salt, and mix until everything is well combined. Make a small well in the center and add roasted red pepper hummus.
- Cook for 30 to 35 minutes or until tomatoes start to burst and peppers start to caramelize.
- Meanwhile, prepare pasta according to the package
- directions. Reserve ⅔ cup of starchy pasta water (this is in case you’d like to add some to your final sauce for a moister consistency). Drain pasta and set aside.
- Remove pan from oven when done cooking, and using the back of a wooden spoon, smash tomatoes, garlic, and peppers, incorporating them into the hummus to create a creamy sauce.
- Add the cooked pasta in small batches, and mix until well coated (you wil not need the entire box of pasta; I typically use only ¾ of the box for a saucier finish) adding a splash of cooking liquid if needed for extra moisture.
- Garnish with fresh basil, crushed red pepper flakes for heat, and optional cheese, if desired. Serve immediately.
2. Sheet Pan Chicken and Veggies
This easy sheet pan supper is a weeknight win—everything cooks on one pan, which means less mess, less stress and more flavor!
Ingredients:
For the veggies:
- 4 to 5 cups broccoli florets, break larger ones into bite- sized pieces
- 1 (12 oz) bag green beans
- ½ tsp kosher salt
- ½ tsp ground black pepper
- Olive oil spray
For the marinade & chicken:
- ¼ cup olive oil or avocado oil
- 3 tbsp lemon juice
- 1 tbsp Italian seasoning
- 4 to 5 garlic cloves, minced (or 2 to 3 tsp garlic powder)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 boneless, skinless medium chicken breasts, (6 oz each)
Directions:
- Active: 10 mins
- Total time: 40 mins
- Yield: 4 servings
- Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
- Spread broccoli and green beans in a single layer on the sheet. Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper. Roast ni the oven for 15 minutes.
Make the marinade and prep the chicken:
- While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt and 1 tsp black pepper in a bowl. Add the chicken breasts, tossing to coat. Let them marinate while the veggies finish roasting.
- After 15 minutes, remove the veggies from the oven. Push the veggies to the sides of the pan, clearing 4 spaces for the chicken. Lay the chicken breasts directly onto the hot pan to get a nice sear. Pour any extra marinade evenly over the chicken pieces.
- Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part. Remove from oven and garnish with optional fresh herbs (like parsley or basil).
3. Two-Ingredient Chocolate Fudge Cakes
I’m excited to share this delicious and fuss-free recipe for 2-Ingredient Chocolate Fudge Cakes.
Ingredients:
- 2¼ cups semi-sweet chocolate chips, melted
- 1 cup pumpkin puree
Directions:
- Active: 5 mins
- Total time: 2 hrs, 5 mins
- Yield: 10 servings
- Prepare a standard muffin tin: add paper liners to 10 (of the 12 muffin) compartments I( like to double up on the paper
- liners for extra sturdiness. No need to mist with oil spray). Set aside.
- Melt the chocolate chips using a double boiler or using the microwave method (see recipe notes below).
- Mix in the pumpkin puree and stir until the mixture is smooth and creamy without any streaks of pumpkin.
- Divide the batter among the 10 paper liners, smooth the tops using the back of a spoon and give the muffin tin a few taps on the counter to flatten out the cakes.
- Place in fridge to firm for 2 hours or more. Serve with optional berries and dark chocolate shavings.