Aging is unheard of and is not a thing to worry about! It’s important to have a variety-filled eating that provides the nutrients your body needs to grow in order to keep you feeling your best as you get older. Since each meal contains at least 20 % of the recommended daily value for nutrition like fibre, calcium, protein, and/or vitamin D, these highly recommended supper dishes meet our standards for healthy aging. Roasted Cabbage Caesar Salad with Chicken Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf This warm and inviting dish transfers flavorful spinach salad for special roasted cauliflower in a excitement twist on Caesar dish. To make this main-dish broccoli salad vegetarians, opt for vegetarian or vegan Worcestershire, keep out the fish glue from the dressing, and apply cubic tofu in place of the chicken. Buffalo Cauliflower Grain Bowl Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower This Buffalo broccoli rice dish is a delicious and healthy alternative to traditional Buffalo arms, packing lots of gut-healthy grain and plant-based proteins. To speed up preparation, it has a bed of prepacked brown rice with a variety of new and vibrant vegetables. Change the corn for a different total grain at any time. Stored Cabbage Steaks Photographer: Hannah Hufham, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines Melted cheese, bacon, shallots and a touch of sour cream are excellent flavors to add to a nicely seared broccoli brisket in this low-carb spin on a typical loaded baked potatoes. To make this meal vegetarians, keep out the pork, or transfer it out for salad bacon or roasted fungi. Any additional cabbage you may have should be stored separately or stored separately for use. Marry Me Chickpeas Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar We put a vegetarian roll on Marry Me Chicken, a plate usually consisting of meat coated in a sun-dried vegetable cream sauce, by swapping in fiber-packed chickpeas as the main ingredient. From the creamy chickpeas to the umami-laden sun-dried tomatoes, you’ll want to sop up every last bit of sauce. To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy. A delicious crunch and a pop of vitamin B6, which are essential for blood sugar regulation, are provided by a layer of pistachios and panko breadcrumbs spread on top of the halibut fillets. Although halibut has a firm texture and mild flavor, cod, haddock, or tilapia can be substituted for it. Chicken Parmesan alla Vodka Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely This recipe combines chicken Parmesan with creamy vodka sauce for a delicious twist on your favorite dish. To make this cozy meal more weeknight-friendly, make the vodka sauce ahead of time. Easy Tofu Curry Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless Baking the tofu for this protein-packed tofu curry adds texture and helps the tofu hold its shape once added to the sauce. The spices give the curry a kick, while the jalapenos and Madras curry powder give it a kick. Change out the Madras curry powder for regular curry powder if you want to lower the spice level. Winter Chicken Parmesan Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless Warm up to this chicken Parmesan with a winter twist featuring butternut squash! The traditional mozzarella cheese is melted on top of each cutlet and slathered on butternut squash pasta sauce over top. If you ca n’t find butternut squash pasta sauce, marinara is an easy swap. For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale. You can substitute Brussels sprouts, cabbage, or broccoli for other cold-weather favorites like mushrooms and kale. For the luscious sauce that brings out this rich pasta dish, we stir up fresh spinach and kale with cream cheese and gruyere. Paired with beans, it makes a filling vegetarian meal. Creamy Sun-Dried Tomato &amp, Chicken Pasta Bake Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. Perfect for a large crowd, this simple pasta bake is. You can substitute your own chicken for the rotisserie chicken if you want to cut up your sodium intake. Grilled Zucchini &amp, Halloumi Pitas Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless This grilled halloumi pita features tender-crisp zucchini, fresh tomatoes and smoky halloumi cheese. This sandwich can be prepared either inside or outdoors on a gas grill. Halloumi cheese can be grilled like any other protein, but it does n’t melt because it is left to cook undisturbed, releasing it quickly from the grill. Mustard-Dill Grilled Salmon &amp, Vegetables Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek In this easy recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead. Chicken Caesar Salad Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle This timeless chicken Caesar salad features a zesty dressing made with Greek-style yogurt. Anchovy paste is used in our dressing, which gives it the distinctive, savory flavor that Caesar salad is known for. Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces. You can use whole anchovies, if you prefer, but you’ll need to blend them or mash them with the flat side of a large chef’s knife before adding them to the dressing. Lemongrass-&amp, -Coconut Poached Salmon Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco Chef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. This recipe for poached salmon was made by her for Eating Well. It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles. Caprese Stuffed Chicken Breast Sandwiches Matthew Francis Cassed into a seasoned and cooked chicken breast that can be taken and ate like a sandwich and contains the essentials of a caprese salad: juicy tomatoes, fresh mozzarella cheese, basil, and balsamic vinegar. Quinoa-Stuffed Peppers Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers. We’ve sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright. Pesto Spaghetti Squash Bake This delicious, cheesy, full-flavored pesto-stuffed spaghetti squash is hearty and filling, full of vegetables and topped with melted fresh mozzarella cheese. It’s the ideal main dish for both vegetarians and non-vegetarians! Roasted Red Pepper, Spinach &amp, Feta Penne Pasta In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal. This recipe was graciously shared by EatingWell reader Dottie Carpenter, who states,” Recipes are no good if they’re not shared”! Smashed Burgers Made with Plant-Based Ingredients It is as simple as the recipe for them. Burgers can be quickly cooked by simply slapping them into thin patties, which also results in irresistible crispy edges. The caramelized onion relish is a delicious addition to them.

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