Make Your Resolution a Reality with These Healthy Recipes

If your New Year’s resolution is to eat healthfully and lose weight, you’ll need to plan ahead. Here are a few weeknight recipes to help you stay on track.

Chicken with White Beans and Tomatoes
Recipe from Real Simple

2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus more for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
Kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 pound)

Heat oven to 425 degrees. In a large baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

Lighter Sesame Chicken
Recipe from Martha Stewart

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Salmon with Sautéed Tomatoes
Recipe from Real Simple

1 cup couscous
pints grape tomatoes
Kosher salt and black pepper
2 tablespoons olive oil
¼ cup dill, chopped
4 6-ounce skinless salmon fillets

Cook the couscous according to the package directions.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.

Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.

Healthy Macaroni and Cheese
Recipe from Martha Stewart

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes
1 cup chicken stock
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt, plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive oil cooking spray

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking for 30 to 40 minutes more.


What’s happening at Invitation Homes? Plenty! Check here often to see our latest contests, videos, blog posts and other news.

Is Your Home Ready for Fall?

With the changing of the seasons, it’s time to start checking off your home’s fall to-do list!

Setting a New Standard for Home Leasing

The Invitation Homes team talks about the advantages of leasing your home, owning your lifestyle.

Fall Family-Friendly Activities

You don’t have to travel far to explore the outdoors in autumn. Here are a few fall activities your family can do in your neighborhood.