When it's cold and dark, cooking can seem like a chore. But not if you have some great healthy winter recipes on hand!
If you're looking for new, flavorful ideas this winter or any time of the year, we've curated some great ideas for you.
Your entire family will beg for seconds when you prepare recipes that taste treat, boost energy, and meet your body's nutritional needs.
Enjoy these satiating, nutritious, and delicious healthy winter recipes with your loved ones before, during, and after the winter months!
Keep reading for 8 of our favorite healthy winter recipes. They're sure to heat up the most frigid of days!
Learn about the phenomenal health benefits we get when we expose our bodies to cold.
8 Healthy Winter Recipes To Get You Through The Cold
Grilled Chicken With Zoodles
This lower-carb grilled chicken and zucchini entree is nutritious and delicious!
It's packed with flavor, protein, fiber, vitamins, and minerals.
Ingredients for the Chicken
- 6 skinless, boneless chicken breasts
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of Dijon mustard
- 1 tablespoon of olive oil, plus more for your grill
- 1 garlic clove, minced
- 1 teaspoon of kosher salt
- Black pepper to taste
Ingredients for the Zoodles
- 1 tablespoon of olive oil butter
- 1 tablespoon of olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds of precut zucchini noodles
- Zest from1 lemon
- 1 teaspoon of kosher salt
- Black pepper to taste
- 1 pint of grape tomatoes, halved
- 1/4 cup of grated Parmesan cheese, plus more for the topping
- 1/2 cup of fresh basil, chopped
Instructions for the Chicken
- Place the chicken breasts between 2 pieces of plastic wrap and pound them with the flat side of a meat mallet or heavy skillet.
- Whisk the lemon juice, mustard, olive oil, and garlic together in a large bowl.
- Add the chicken, toss to coat, and let it stand at room temperature.
- Preheat your grill to medium and oil the grates.
- Season the chicken with salt and pepper. Grill it until marked and cooked through (about 6 minutes per side).
- Place the chicken on a cutting board and let it rest.
Instructions for the Zoodles
- Melt the butter and olive oil in a large nonstick skillet over medium-high heat.
- Add the garlic and cook it, stirring until fragrant but not brown (about 15 seconds).
- Add the zucchini noodles and toss until well-coated. Sprinkle in lemon zest, salt, and pepper. Cook the mixture, tossing frequently until the zucchini starts to wilt (about 1 minute).
- Add the tomatoes and parmesan. Cook the mixture until warmed through (about 30 seconds).
- Remove the mixture from the heat. Add the basil and toss to coat.
- Serve the chicken with zucchini noodles and sprinkle with more parmesan if you'd like.
- Enjoy this healthy winter recipe!
Servings: 6
Kale Salad With Salmon
This satiating, delicious, nutritious kale and salmon recipe is packed with nutrients and will make your mouth water.
It can help you maintain your fit figure and keep your energy levels high!
Ingredients
- 6 6-ounce skin-on salmon fillets
- 3 teaspoons of salt
- Black pepper to taste
- 3 tablespoons of olive oil butter
- 1 red onion, halved and sliced
- 8 ounces of white mushrooms, sliced
- 1/2 cup of dry white wine
- 3/4 cup of balsamic vinegar
- 3/4 cup of olive oil
- 1/2 teaspoon of dried thyme
- 1 bunch of kale (about 1 1/2 pounds) with the stems removed and leaves thinly sliced
- 1 cup of salted roasted almonds, chopped
- 4 ounces of goat cheese, crumbled
Instructions for the Salmon
- Preheat your oven to 425˚F.
- Line a baking sheet with foil and place the salmon, skin-side down, on top.
- Season it with 1 ½ teaspoons salt and some pepper.
- Roast the salmon until it's just opaque and flakes easily with a fork (12 to 15 minutes).
- Meanwhile, melt the butter in a large skillet over medium-low heat.
- Add the red onion and cook it, stirring occasionally, until soft (7 to 9 minutes).
- Add in the mushrooms. Then add wine, 1 teaspoon salt, and a few grinds of pepper.
- Increase the heat to medium-high and cook the mixture until the wine evaporates and the mushrooms soften (3 to 5 minutes). Transfer the mixture to a plate.
- Add ½ cup of vinegar to your skillet and bring it to a boil over medium-high heat.
- Cook it until the vinegar is reduced by about half and thick enough to coat the back of a spoon (5 to 7 minutes).
Instructions for the Kale Salad
- Add olive oil, the remaining ¼ cup of vinegar, thyme, ½ teaspoon of salt, and a few grinds of pepper to a sealed jar. Shake the ingredients until well mixed.
- Toss the kale in the dressing in a large bowl. Add red onions and mushrooms and toss again.
- Add the almonds and goat cheese and stir.
- Divide the salad among six plates.
- Top each with a piece of salmon and brush with the balsamic glaze.
- Serve and enjoy!
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White Turkey Chili
Ingredients
- 2 tablespoons of canola oil
- 1/2 cup of chopped onions
- 3 cloves of garlic, minced
- 2-1/2 teaspoons of ground cumin
- 1 pound of boneless skinless turkey breast, cut into bite-sized cubes
- 1/2 pound of ground turkey
- 3 cups of chicken broth
- 15-ounce can of garbanzo beans or chickpeas, rinsed and drained
- 1 tablespoon of minced jalapeno peppers
- 1/2 teaspoon of dried marjoram
- 1/4 teaspoon of dried savory
- 2 teaspoons of cornstarch
- 1 tablespoon of water
- Optional: shredded Monterey jack cheese and sliced red onions
Instructions
- In a large saucepan or Dutch oven, heat the canola oil over medium heat. Add the onions and sauté them until tender (about 5 minutes).
- Add the garlic and cook 1 minute longer.
- Stir in cumin, cook for 5 minutes, add the cubed and ground turkey, and cook it until the meat is no longer pink.
- Add the broth, beans, jalapenos, marjoram, and savory. Bring the mixture to a boil.
- Reduce the heat to simmer, covered, for 45 minutes (stirring occasionally).
- Uncover the mixture and cook it for 15 minutes more.
- Dissolve the cornstarch in water and stir it into the chili.
- Bring the chili to a boil. Cook and stir for 2 more minutes.
- Serve the turkey chili with cheese and sliced red onion if desired.
- Enjoy!
Servings: 6
Lentil, Bacon, and Bean Soup
Warm up with this protein-rich, high-fiber lentil bacon healthy winter recipe this season for a burst of flavor that's packed with essential nutrients!
Ingredients
- 4 uncured turkey bacon strips, chopped
- 6 medium carrots, chopped
- 2 small onions, diced
- Olive oil butter
- 2 tablespoons of tomato paste
- 2 garlic cloves, minced
- 1 teaspoon of fresh thyme, minced
- 1/2 teaspoon of pepper
- 5 cups of chicken stock
- 1 cup of dry white wine or additional chicken stock
- 2 15-ounce cans of butter beans, rinsed and drained
- 2 15-ounce cans of lentils, rinsed and drained
- Fresh thyme sprigs (optional)
Instructions
- In a Dutch oven, cook the turkey bacon over medium heat until crispy, stirring occasionally. Remove it from the oven and drain it on paper towels.
- Cook and stir the carrots and onions in the olive oil butter until crisp-tender (3-4 minutes).
- Add tomato paste, garlic, thyme, and pepper. Cook for 1 minute longer.
- Add the stock and wine, increase the heat to medium-high, and cook for 2 minutes. Stir the mixture occasionally to loosen the browned bits from the pan.
- Stir in the beans, lentils, and turkey bacon. Bring the mixture to a boil.
- Reduce the heat and simmer, covered, for 5 minutes.
- Uncover the mixture and continue simmering until the vegetables become tender (15-20 minutes).
- Garnish with thyme sprigs if desired, serve, and enjoy this healthy winter recipe!
Servings: 8
Turkey Sausage, Apple, and Walnut Stuffing
This nutritious turkey sausage stuffing recipe has rave reviews and adds fiber, protein, and flavor to traditional stuffing!
Ingredients
- 16 ounces of stuffing cubes
- 6 tablespoons of olive oil butter, plus more for greasing the pan and the topping
- 1 pound of fresh uncured turkey sausage
- 1 medium onion, chopped
- 2 apples, peeled, cored, and chopped
- 1 -2 stalks of celery, chopped
- 1⁄2 teaspoon of salt
- 3 cups of chicken broth
- 1⁄4 cup of fresh flat-leaf parsley, chopped
- 1⁄2 cup of walnut pieces, toasted
- 2 eggs, beaten
Instructions
- Preheat your oven to 325˚F.
- Place the stuffing cubes in a large bowl and set them aside.
- Butter a 3-quart casserole dish.
- Melt 2 tablespoons of the olive oil butter in a large skillet over medium-high heat.
- Add the turkey sausage and break up the pieces with a wooden spoon. Cook until the sausage loses most of its pink color (about 5 minutes).
- Add the sausage and pan drippings to the stuffing cubes.
- Melt the remaining olive oil butter in your pan.
- Add in the onions, apples, celery, and salt.
- Cook the mixture until the vegetables soften (about 5 minutes).
- Add the broth and parsley and bring the mixture to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
- Mix in the walnuts and eggs.
- Loosely pack the dressing in your prepared pan. Cook, uncovered, until the top forms a crust (about 40 minutes).
- Drizzle about 2 tablespoons of melted butter over the top.
- Cook until the top turns crisp and golden (about 20 minutes more).
- Serve warm, and enjoy!
Note: to toast the nuts, spread them out on a baking sheet. Toast them in your oven at 350˚F until golden (about 7 minutes).
Servings: 8-10
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Butternut Squash, Almond, and Turkey Bacon Casserole
Butternut squash casserole works well as a healthy winter recipe because it's toasty warm, is packed with flavor, and helps fill you up without the extra calories!
Ingredients
- 2 1/2 pounds of butternut squash, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 3 tablespoons of olive oil
- 1 tablespoon of chopped fresh sage leaves, plus leaves for a garnish
- 2 1/2 teaspoons of kosher salt, divided
- 1 1/2 teaspoons of black pepper, divided
- 1 1/2 teaspoons of chopped fresh thyme, plus leaves for a garnish
- 6 slices of uncured turkey bacon
- 2 onions, thinly sliced
- 1 medium bunch of kale, stemmed and chopped
- 2 tablespoons of olive oil butter
- 1 tablespoon of apple cider vinegar
- 1 cup of shredded Gruyère or Swiss cheese
- 1/4 cup of smoked or plain roasted almonds, chopped
Instructions
- Preheat your oven to 400°F.
- In a 9 x 13-inch baking dish, toss together the squash, parsnips, olive oil, sage, 2 teaspoons of salt, 1 teaspoon of pepper, and thyme.
- Bake the mixture until the squash and parsnips become tender (about 1 hour to 1 hour and 20 minutes), stirring every 20 minutes.
- Cook the bacon in a large skillet over medium heat, turning it over occasionally, until crisp (10 to 12 minutes). Transfer the bacon to a paper towel-lined plate. Let it cool, and crumble the bacon into large pieces.
- Add the onions to the bacon drippings or additional olive oil butter and cook them over medium heat, stirring, until softened and golden (about 30 minutes).
- Add the kale, butter, vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- Cover the skillet and cook the mixture until the kale is wilted (1 to 2 minutes), stirring once. Remove the mixture from the heat.
- Add the kale mixture and bacon to the butternut squash mixture in your baking dish. Gently mix the ingredients together and spread them into an even layer. Sprinkle with cheese.
- Bake the casserole until the cheese is melted (about 5 minutes).
- Sprinkle it with almonds and garnish with sage and thyme leaves.
- Serve and enjoy!
Servings: 8-10
Turkey Bacon and Spinach Egg Bites
Try turkey bacon and spinach egg bites as a warm, satiating, healthy winter recipe any time of the year!
Ingredients
- 8 large eggs
- 1/2 cup of milk or plant milk
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 pound of uncured turkey bacon
- 1 cup of chopped spinach
- 3/4 cup of white cheddar cheese, shredded
- Avocado oil spray
Instructions
- Preheat the oven to 350'F and line your muffin tin with silicone liners and spray with avocado oil spray.
- Heat a skillet over medium heat and spray with avocado oil spray.
- Cut the turkey bacon into bite-sized pieces and cook in the skillet until crisped and cooked through, then set aside.
- Add your eggs, milk, salt, and pepper to a mixing bowl and whisk until smooth and fully combined.
- Place 1 Tbls of the cooked turkey bacon and 1 Tbls of the shredded cheese in the bottom of each tin, along with about 1 tablespoon of the chopped spinach.
- Pour the egg mixture into each tin about 3/4 of the way full.
- Add a little more cheese and turkey bacon to the top and bake for 18-20 minutes, until the center is just set.
- Let cool and enjoy or store in the fridge in an airtight container for up to 5 days.
Servings: 12 egg bites
- Preheat your oven to 350˚F.
- Line a muffin tin with liners and spray with avocado oil spray.
- Heat a skillet over medium heat and spray it with avocado oil spray.
- Cut the turkey bacon into bite-sized pieces and cook it in the skillet until crisp and cooked through. Set the bacon aside.
- Add the eggs, milk, salt, and pepper to a mixing bowl. Whisk the mixture until smooth and well-combined.
- Place 1 tablespoon of cooked turkey bacon and 1 tablespoon of shredded cheese in the bottom of each muffin tin, along with 1 tablespoon of chopped spinach.
- Pour the egg mixture into each tin, about 3/4 of the way full.
- Add extra cheese and turkey bacon to the top of the egg bites.
- Bake the bites for 18-20 minutes, until the center is just set.
- Let the egg bites cool, serve, and enjoy!
- Store them in the fridge in an airtight container for up to 5 days.
Pumpkin Protein Smoothie
Try this pumpkin protein smoothie recipe for dessert or as a light breakfast this winter season!
Ingredients
- 1/2 cup of canned pumpkin puree
- 1 medium banana, sliced and frozen
- 1 cup of vanilla Greek yogurt
- ¼ teaspoon of pumpkin pie spice
- 1 scoop of whey vanilla protein powder
- ¼ cup of almond milk
- Light whipped cream and pumpkin pie spice (optional) for a garnish
Instructions
- Place the pumpkin puree, banana, Greek yogurt, pumpkin pie spice, protein powder, and almond milk in a blender.
- Blend the mixture until smooth.
- Pour the smoothie into two glasses, top it with whipped cream and pumpkin pie spice if desired, and enjoy this healthy winter recipe!
Servings: 2
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*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on healthy winter recipes.
