Sunday Strategist: A Week of Healthy Dinners - October 30 - November 3

Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells helps keep the shrimp from overcooking.

It can be hard to feed your ghouls on Halloween, especially when it falls on a school night. Choose this quick hand-held recipe for easy munching.

Most pork posole recipes call for pork shoulder. We lessen the legwork by using ground pork instead. Hominy is a hallmark of posole; find it canned in the Latin and Mexican foods section. This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated.

Traditional versions of this dish can tip the scales at nearly 1,000 calories and 30g sat fat per serving. This makeover cuts that by more than two-thirds and still has plenty of marinara, melty cheese, and crispy baked eggplant. Serve with Herb-Roasted Carrots. 

This hearty vegetarian chili uses quinoa, which adds body, texture, and protein.

The deep garnet color from hibiscus and blood oranges adds plenty of drama to this sparkling drink. The tea base also keeps the beverage much lower in sugar than soda or other juice-based punches.