Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

National Food Day is this Sunday - a day to focus on nutritious and healthy eating. Bonus: it is also National Mother-in-Law Day, so why not combine both and impress your other mother with some delicious, whole food from our weekend recipe guide!

  • Taco-stuffed sweet potatoes (by Carolyn Casner, courtesy of eatingwell.com)

Ingredients

  • 2 sweet potatoes, about 1 pound each

  • 1 tablespoon avocado oil

  • 1 pound lean ground beef

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon ground chipotle

  • ¼ teaspoon salt

  • ¼ cup water

  • 2 tablespoons tomato paste

  • 1 cup shredded Mexican cheese blend, divided

  • 1 cup shredded romaine lettuce

  • 4 tablespoons pico de gallo

Directions

  1. Prick sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in 1/2 cup cheese.

  3. Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with 1/2 cup of the beef mixture, 2 tablespoons cheese, 1/4 cup lettuce and 1 tablespoon pico de gallo.

  • Philly Cheesesteak Stuffed Peppers (by Carolyn Casner, courtesy of eatingwell.com)

Ingredients

  • 2 large bell peppers, halved lengthwise, seeds removed

  • 1 tablespoon extra-virgin olive oil

  • 1 large onion, halved and sliced

  • 1 (8 ounce) package mushrooms, thinly sliced

  • 12 ounces top round steak, thinly sliced

  • 1 tablespoon Italian seasoning

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 tablespoon Worcestershire sauce

  • 4 slices provolone cheese

Directions

  1. Preheat oven to 375 degrees F.

  2. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.

  4. Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.

  • Sheet-Pan Chicken Fajita Bowls (by Sara Haas, R.D.N, L.D.N., courtesy of eatingwell.com)

Ingredients

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • ¾ teaspoon salt, divided

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground pepper

  • 2 tablespoons olive oil, divided

  • 1 ¼ pounds chicken tenders

  • 1 medium yellow onion, sliced

  • 1 medium red bell pepper, sliced

  • 1 medium green bell pepper, sliced

  • 4 cups chopped stemmed kale

  • 1 (15 ounce) can no-salt-added black beans, rinsed

  • ¼ cup low-fat plain Greek yogurt

  • 1 tablespoon lime juice

  • 2 teaspoons water

Directions

  1. Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

  2. Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

  3. Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

  4. Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

  5. Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

  6. Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

  7. Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Enjoy!