ZisBoomBah

The beginning of the new year is a great time to scale back and create lighter, healthier meals.

After two weeks of fun-filled holiday parties and get-togethers brimming with rich foods and copious amounts of confections and eggnog, it feels like its time to scale back and create lighter, healthier meals for yourself and your family.

Here in Colorado, after a very snowy and chilly December, we have been given a warm reprieve for us to get outside and enjoy the sun as the 6-foot snowdrifts melt away. Our temperate January weather has sparked a desire for foods with a lighter profile than the holiday fare that may still be taking residence as unneeded winter padding.

Even on cold winter days, there are many delicious and satisfying healthy meals to be had that won’t weigh you down. Hearty dinners do not need to be heavy and complex, and soul-warming stews and one-dish meals do not have to be bogged down with fats and simple carbohydrates.

So jump-start your winter family dinners with these 5 delicious weeknight ideas every age group will enjoy. From simple to fancy, these lighter meals made easy will inspire you to get cooking and provide tasty nutrition to get your family inspired to eat well throughout the new year.

Happy New Year in health and home!

Note: All recipes make 6 servings.

Parmesan Crusted Chicken Cutlets with Butter Lettuce

Chicken cutlets are 2-3 strips cut from a boneless, skinless chicken breast, but if you prefer dark meat, use boneless, skinless chicken thighs and cut each into 2-3 strips.

• 1½ pounds boneless, skinless chicken cutlets
• 3 large eggs
• 1½  tablespoons Dijon mustard
• 3 cups finely grated Parmesan, divided
• 1¼  cups Japanese dried breadcrumbs (panko)
• Salt
• Pepper
• 8 tablespoons olive oil
• 1 large head butter lettuce, washed and separated into leaves
• 1 large lemon, cut into 6 wedges

1. In a small mixing bowl, whisk together eggs and Dijon until smooth. In another small bowl, combine 2½  cups of Parmesan, panko, 1 teaspoon salt and ½ teaspoon pepper.
2. Dip one cutlet into egg mixture, allowing excess to drip off, and then coat with panko mixture. Transfer coated cutlet to a platter. Repeat with remaining chicken cutlets, egg batter and panko mixture.
3. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering. Add half the coated cutlets and cook, turning once, until browned and cooked though, about 2½ minutes per side. Transfer cooked cutlets to a paper-towel lined platter. Repeat with 3 more tablespoons oil and remaining coated cutlets.
4. Divide butter lettuce leaves among 6 plates. Drizzle with remaining 2 tablespoons olive oil and sprinkle with salt and pepper. Place chicken cutlets on top of butter lettuce on plates. Sprinkle each serving with remaining Parmesan and garnish each plate with a lemon wedge. Serve warm.

Linguine with Asian Mushroom Ragout

Adapted from a recipe by Tetsuya Wakuda

• 1 12-ounce package linguine
• ¼ cup olive oil
• 1 pound crimini or baby portobello mushrooms, sliced
• ¼ pound fresh shiitake mushrooms, sliced
• ¼ pound fresh oyster mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup rice wine (sake)
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup chicken stock
• ¼ cup finely chopped parsley
• Salt and pepper
• ½ teaspoon cayenne (optional)
• ½ cup finely diced tomato
• 1 tablespoon black sesame seeds
• Snipped fresh chives for garnish (optional)

1. Cook linguine according to package directions. Drain noodles and rinse lightly to prevent sticking. Set aside.
2. In a large saucepan over medium heat, heat olive oil until shimmering. Add garlic and mushrooms and saute until mushrooms wilt and start to give up their liquid. Add sake, mirin and soy sauce. Cook for 2 minutes. Add chicken stock and simmer until mushrooms are cooked.
3. Add the cooked linguine and parsley and toss to coat noodles. Season with salt an pepper to taste. Add the tomato, cayenne and sesame seeds. Top with chives and serve immediately.

Note: You can use any mix of your favorite mushrooms for this recipe.

Roasted Cod with Crispy Potatoes

Though this recipe calls for cod fillets, any mild, white fish will work well.

• 3 pounds Yukon Gold potatoes, scrubbed
• 4 tablespoons olive oil, divided
• Salt
• Pepper
• 6 6-ounce skinless cod fillets
• 1 tablespoon chopped fresh chives or scallions
• Zest from ½ lemon, slivered

1. Preheat oven to 450^oF. Cut potatoes into 1-inch chunks and place in a large roasting pan. Drizzle with 3 tablespoons olive oil and toss to coat. Sprinkle with ½ teaspoon salt an ¼ teaspoon pepper. Bake for 30 minutes, stirring once, until lightly browned.. Remove from oven and with a spatula, push potatoes to sides of pan.
2. Gently place fillets in center of roasting pan and sprinkle with remaining 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Return pan to oven and bake 10 minutes or until fillets are lightly browned and cooked through.
3. Top with fresh chives and lemon zest. Serve immediately.

Mediterranean Lamb Chops with Chickpea Salad

You can substitute any large white bean for the chickpeas and fresh cilantro for the mint leaves.

Chickpea Salad

• 1 16-ounce can chickpeas, drained and rinsed
• 6 Roma or plum tomatoes, roughly chopped
• 1 small red onion, thinly sliced into half-moons
• ¾ cup chopped fresh flat-lead parsley
• ¾ cup chopped fresh mint leaves
• 1 clove garlic, minced
• 1 tablespoon white wine vinegar
• 3 tablespoons lemon juice
• ½ cup extra-virgin olive oil
• Salt
• Pepper

Lamb Chops

• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 teaspoons sweet paprika
• 12 lamb loin chops

1. For the chickpea salad: In a large nonreactive bowl, combine chickpeas, tomatoes, parsley and mint. In a small bowl, whisk together garlic, vinegar, lemon juice, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Pour dressing over chickpea mixture; toss to coat. Cover and let stand at room temperature while preparing lamb.
2. For the lamb chops, preheat broiler on high with baking rack 3-4 inches from flame. In a small bowl, combine cumin, coriander, paprika, ½ teaspoon salt and ⅓ teaspoon pepper. Rub spice mixture on bot h sides of each lamb chop. Place lamb chops on baking sheet and broil 3-4 minutes per side for medium rare. Remove from oven and let stand 5 minutes.
3. To serve, divide Chickpea Salad among 6 dinner plates. Top each salad portion with 2 lamb chops. Serve immediately.

Soy-Glazed Salmon with Soba Noodles

If you cannot find soba (buckwheat) noodles, use whole-wheat linguine–the nutty flavor of the noodles make a great substitute.

• 1 pound fresh green beans, washed, trimmed and sliced in half lengthwise (or use thin French green beans, washed and trimmed)
• 1 pound soba noodles
• ½ cup soy sauce, divided
• 1 clove garlic, minced
• 3 tablespoons fresh ginger, julienned, divided
• 2 tablespoons rice wine (sake), divided
• 6 6-ounce salmon fillets, trimmed
• 4 scallions, sliced into 2-inch pieces
• ¼ cup rice wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar

1. Preheat oven to 400^oF.
2. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until bright green and crisp-tender, about 2 minutes. With a slotted spoon, transfer green beans to a large bowl of ice water to seal color. Drain and set aside. Keep water boiling.
3. Cook soba noodles according to package directions in bean pot. Drain noodles and rinse with cool water to prevent sticking. Spray with cooking oil if needed. Set aside.
4. In a small nonreactive bowl, combine ¼ cup soy sauce, garlic, 1 tablespoon ginger and 1 tablespoon of sake. Place salmon fillets in a large glass baking dish. Pour soy sauce mixture over, turning to coat. Sprinkle remaining ginger and scallions over the top. Cover with aluminum foil and bake until medium, about 15 minutes.
5. While salmon is cooking, combine remaining ¼ cup soy sauce, remaining 1 tablespoon sake, vinegar, lemon juice and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Simmer until reduced by half, about 5 minutes. Remove from heat.
6. On a large serving platter, spread soba noodles to cover. Layer with green beans. Top with salmon fillets and drizzle sauce over all. Serve immediately.