EatingWell

1 day ago | eatingwell.com | Emily Lachtrupp

Preheat oven to 475°F with rack in lower third position. Coat the center of a large rimmed baking sheet with cooking spray. Place 1 cup panko, ¼ cup flour and the beaten egg in 3 separate wide, shallow bowls. Stir 6 tablespoons Parmesan, 2 tablespoons oil, 2 teaspoons dried oregano, 1 teaspoon lemon zest, 1 teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon crushed red pepper into the panko.

2 days ago | eatingwell.com | Emily Lachtrupp

Bring a large pot of water to a boil. Add 8 ounces spaghetti; cook according to package instructions. Reserve ½ cup pasta water; drain the pasta. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add quartered mushrooms; cook, stirring occasionally, until golden brown, about 8 minutes. Reduce heat to medium-low; add minced garlic and cook until fragrant, about 1 minute. Stir in thawed spinach; cook, stirring often, until spinach is warm, about 3 minutes.

2 days ago | eatingwell.com | Emily Lachtrupp

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Slice 4 peppers in half lengthwise; remove and discard seeds and ribs. Place the pepper halves, cut-sides up, on the baking sheet. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef; cook, stirring often to crumble, until browned, about 5 minutes. Add rinsed beans and ½ cup salsa; stir to combine. Remove from heat and stir in 1 cup shredded cheese.

3 days ago | eatingwell.com | Emily Lachtrupp

Breakfast (396 calories) Morning Snack (215 calories) Lunch (447 calories) Afternoon Snack (194 calories) Dinner (526 calories) Daily Totals: 1,778 calories, 99g fat, 100g protein, 132g carbohydrate, 34g fiber, 1,600mg sodium Make it 1,500 calories: Change A.M. snack to 1 cup low-fat plain kefir and omit Garlic Hummus at P.M. snack. Make it 2,000 calories: Add 1 medium apple with 1 Tbsp. natural peanut butter as an evening snack.

3 days ago | eatingwell.com | Emily Lachtrupp

Place a large rimmed baking sheet on middle oven rack; preheat oven to 425°F. Combine dried rinsed chickpeas, halved carrots, 1 tablespoon oil, ½ teaspoon salt and ⅛ teaspoon pepper in a large bowl; toss to coat. Spread in an even layer on the hot baking sheet. Roast for 10 minutes. Toss asparagus pieces with 1 tablespoon oil and ¼ teaspoon salt in the large bowl. Add the asparagus to the baking sheet and stir; continue roasting until the carrots are just tender, 10 to 15 minutes.