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Women's Lifestyle Magazine

Healthy (and Delicious) Family recipes

Jul 06, 2020 05:37PM ● By courtesy of Family Features

These recipes offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.  

Pot Roast Tacos with Chimichurri 

 Recipe courtesy of Always Eat After 7 PM,”by Joel Marion, CISSN, NSCA-CPT


1 1/2 cups fresh Italian parsley

1 cup fresh cilantro

2 tablespoons green onion, chopped

1 tablespoon garlic, chopped

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon water

1 teaspoon sea salt

1 teaspoon crushed red pepper


3 cups chuck roast, slow cooked and chopped 

8 yellow corn tortillas (6 inches)

1 ripe avocado, pitted and sliced

4 radishes, sliced

1/4 cup queso fresco, crumbled

To make chimichurri:  In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined. 

To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

Chili Loaded Baked Potatoes


Recipe courtesy of Always Eat After 7 PM,”by Joel Marion, CISSN, NSCA-CPT

6 sweet potatoes (8 ounces each)

nonstick cooking spray

salt, to taste

pepper, to taste

1 tablespoon olive oil

2 pounds ground chuck

2 yellow onions, diced

2 tablespoons garlic, minced

3 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

3 cups low-sodium beef broth

1 can (28 ounces) crushed tomatoes

1 tablespoon apple cider vinegar

1 can (15 ounces) butter beans, drained and rinsed

1/2 cup fresh cilantro, chopped

1 Anaheim chile, minced

1 teaspoon sea salt

1/2 cup plain Greek yogurt

1/4 cup fresh cilantro leaves

1/4 cup red onion, minced

Heat oven to 400 F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.

In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.

Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.

Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.