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1 year ago
See What 9 Different Nutritionists Eat for Dinner

1/10

You want to know how to make nutritious dinners that taste good, that your S.O. thinks taste good, and that don’t take forever to whip up. Guess what? Nutritionists want all of those things, too. Here, nine of them share their tasty and healthy go-to evening meals. 

2/10 Brittany Kohn
Chicken Meatballs

“I'll mix ground white meat chicken with chopped spinach, an egg, garlic powder, salt, and pepper and cook it on the stove in a spicy tomato sauce. I usually serve with whole-wheat pasta, zucchini noodles, or a salad. This is one of my favorite meals because it's quick and easy to make and full of flavor. Using chicken instead of beef offers a leaner protein option that's still satisfying and delicious. I love cooking with a spicy tomato sauce for an extra kick. And bonus: Spice can also speed up your metabolism.” Brittany Kohn, M.S., R.D., a dietitian and nutritionist in New York City

RELATED: What Nutritionists Eat When They Only Have 5 Minutes to Prep a Meal

3/10 Karen Ansel
Roast Chicken with Brussels Sprouts and Mashed Potatoes

“Dinner at my house is almost always a lean protein, a veggie, and a healthy starch. I especially love to cook a big dinner on Sundays, when I have a little extra time in the kitchen. Even though so many people are negative on potatoes, I’m a huge fan, as long as they’re prepared in the healthiest way possible. Here, I mashed them with 1 percent milk for added protein and calcium, plus a little reduced-fat sour cream for creaminess, no butter necessary. While I don’t do gravy on my roast chicken, I do drizzle it with a little bit of pan juices for extra flavor and to keep me full so I’m not rummaging around the kitchen later looking for a snack.” —Karen Ansel, M.S., R.D., coauthor of The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life

4/10 Kristin Kirkpatrick
Edamame and Black Bean “Pasta” with Pesto and Broccoli

“I like to buy these ‘pastas’ because they have just two ingredients: the bean and water. They’re loaded with fiber and protein but not loaded with calories, and they’re grain-free. And it’s the protein—about 25 grams—and fiber—about 15g—per serving that gets me excited. I load on steamed broccoli; between the legume pasta and the broccoli, I’m meeting my fiber requirement for the entire day! I choose pesto since pine seed oil has been associated with increase satiety. Olive oil and basil add to the nutrient density. I won’t be searching for a late-night snack after this filling-yet-low-calorie meal.” —Kristin Kirkpatrick, M.S., R.D., manager of wellness nutrition services at the Cleveland Clinic Wellness Institute

5/10 Heather Bauer
Tomato and Caper White Fish

“This is one of my favorite dinners that is super-easy and takes only 25 minutes. Wrap a white fish of choice—I usually do tilapia—in parchment paper, and top with sliced tomatoes, capers, and fresh lemon, and drizzle with one tablespoon EVOO. Bake at 375°F for 20 minutes. You can eat the fish right out of the paper, making cleanup super-easy.” —Heather Bauer, R.D., C.N.D., founder of bestowed.com, which offers a co-branded box with Women’s Health

6/10 Sara Asberry
Chicken Tikka Masala with Mushrooms, Onions, and Green Beans

“I made this using a premade Tikka Masala sauce that I added to a skillet of chicken breast, mushrooms, and onions. It was easy, spicy, and packed with fiber! By serving this over a bed of green beans as opposed to rice, I was able to eat significantly more food. What can I say? I love to eat.” Sara Asberry, M.S., M.B.A., R.D., registered dietitian at the University of Texas at Dallas

RELATED: The Top 9 Tips Nutritionists Give Their Clients

7/10 Mitzi Dulan
BBQ Chicken Flatbread Pizza

This is one of my favorite dinners because the whole family—hubby plus two daughters—loves it! It's a super-simple flatbread pizza using a high-protein flatbread by Flatout. Full disclosure: I am a spokesperson for Flatout, but the opinions are my own. I try to boost protein when possible to increase satiety. Here’s the recipe. —Mitzi Dulan, R.D., team nutritionist for the Kansas City Royals and author of The Pinterest Diet: How To Pin Your Way Thin

8/10 Brooke Alpert
Beef Stew

“This was a beef stew that I whipped up in the afternoon! Everything is better in a bowl so here I have some grass-fed beef with tomatoes, carrots, and olives—and a side of my kids’ string beans. Love the combination of tomatoes with red meat, as the vitamin C in the tomatoes helps your body to absorb the iron from meat. I find the olives add a nice, salty taste without being overpowering. Also, both my kids love this dish, which puts it on heavy rotation in my house.” —Brooke Alpert, M.S., R.D., founder of B Nutritious

RELATED: 14 Foods Nutritionists Never Eat

9/10 Alexandra Caspero
Chik'n Tenders with Brussels Sprouts and Couscous

“I like to call this my ‘freezer’ meal—my standard when I get home from a long day of seeing clients and don't feel like cooking. I always have these ingredients in my freezer/pantry, and my husband and I can throw this together in less than 15 minutes—faster than takeout. I love the steam-able vegetable packs and eat them often; these are steamed Brussels sprouts with a sprinkle of salt and pepper on them. I always have a pack of these Gardein [meat-free] tenders in my freezer, as they are great on top of salads or eaten like this. To round out the meal, I made a quick side dish of couscous cooked in vegetable broth and a few spices. It may not be the prettiest meal, but it's easy and it works.” —Alexandra Caspero, M.A., R.D., nutrition consultant and owner of Delish Knowledge

10/10 Katie Cavuto
Everyday Roasted Chicken

“This is a weekly staple in my house. I season bone-in, skin-on organic chicken breasts with olive oil, smoked paprika, oregano, sage, salt, and pepper. I make some variation of this—usually four pieces—on Sunday, and while the oven is on, I roast a few vegetables. This week, it was maple-roasted delicata squash and a salad made with kale, apples, shredded Brussels sprouts, and nuts.  I used leftover chicken and squash for salads.” Katie Cavuto, M.S., R.D., the dietitian for the Phillies and the Flyers

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