Healthy Recipes with XPASS is back again with another set of amazing recipes for your next get-together. Try it out and tag us in your favorite bites! 

Sweet and Sour Chicken Meatballs

Ingredients: 

• 1 lb of ground chicken
• 1 ½ tsp of minced garlic
• ⅔ cup minced yellow onion
• 1 egg
• ¼ cup of bread crumbs
• ¼ cup of whole milk
• Salt
• Pepper
• 1 cup of pineapple juice
• ½ cup of ketchup
• ¼ cup of brown sugar
• 1 ½ tbsp of soy sauce
• 2 tbsp of cornstarch slurry
• Diced pineapple
• Chopped scallion

Directions: 

1. Preheat the oven to 500°F. Grease a baking sheet with cooking spray.
2. In a bowl, combine 1 lb of ground chicken, 1 ½ tbsp minced garlic, ⅔ cup of minced yellow onion, 1 egg,  ¼ cup of breadcrumbs,¼ cup of whole milk, salt, and pepper. 
3. Mix together with a fork and hands until fully combined. Refrigerate before shaping.
4. Using your hands, break off 2 or 3 tablespoons of the meat mixture and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
5. Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs bake, make the sauce.
6. Add olive oil to a medium saucepan set over medium-low heat. Once the oil is hot, add the minced garlic and cook, stirring, until golden brown.
7. Add in 1 cup of pineapple juice, ½ cup of ketchup, ¼ cup of brown sugar, 1 ½ tbsp soy sauce, and 2 tbsp of a cornstarch slurry. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
8. Transfer the cooked meatballs to a large bowl then add the diced pineapple. Add the prepared sauce and toss to combine. Top with additional sauce and chopped scallion.

Apple Nachos

Ingredients: 

• 1 apple
• 2-4 tbsp dark chocolate chips
• 1 tbsp peanut butter
• Crushed almonds for toppings

Directions: 

1. Slice the apple and lay it on a plate
2. Add chocolate and peanut butter to a small bowl. Microwave in 30-second intervals until the chocolate is fully melted. Mix in between intervals. 
3. Top apples with chocolate PB mixture and crushed almonds. Enjoy! 

Avocado Chickpea Mash

Ingredients: 

• 1 can chickpeas, drained and rinsed
• 1 avocado, peeled and pit removed
• 1 lime, juiced
• 1 packed tbsp cilantro, chopped
• ¼ tsp paprika
• Salt and pepper to taste

Directions: 

1. Mash the chickpeas and avocado together. 
2. Stir in the lime juice, cilantro, paprika, salt, and pepper. 
3. Enjoy as is or on a sandwich or crackers.

Chocolate Peanut Butter Frozen Banana Pops

Ingredients: 

• 2 ripe bananas
• ½ cup peanut butter
• ¾ cup chocolate chips 
• 1 ½ tbsp coconut oil
• Garnish: coconut shavings, freeze-dried strawberries
• 4 popsicle sticks

Directions: 

1. Peel your bananas and slice them in half. Insert a popsicle stick into the base of each half. 
2. Place your banana pops on a small wax paper-lined baking sheet or tray and freeze for 2 hours. 
3. Remove the bananas from the freezer and coat them with peanut butter. Freeze for another 2 hours. 
4. Make your chocolate coating by adding chocolate chips and coconut oil to a saucepan and melting over low heat (you can also do this in the microwave). Remove from heat and allow to cool. 
5. Remove your peanut butter-coated bananas with peanut butter from the freezer and drizzle with chocolate mixture. Top with coconut shavings or freeze-dried strawberries or leave plain. 
6. Enjoy immediately or return to the freezer to enjoy later! 

Turkey, Apple, and Brie Grilled Cheese

Ingredients:

• 2 slices of sourdough bread
• 1 tablespoon softened unsalted butter
• 1 teaspoon fresh thyme
• 2 ounces brie cheese, thinly sliced
• 1 granny smith apple
• 2 thin slices of turkey meat
• Drizzle of hot honey (honey, chili sauce, red chili flakes)

Directions: 

1. Mix together softened butter and thyme. Spread mixture on the outside of each slice of the bread making sure that they are generously coated. 
2. Add the bread slices (butter side down) to a heated skillet. On one side layer the brie cheese, apple, hot honey, and turkey meat. Top with the other slice of bread.
3. Toast for 2-3 minutes until golden brown and cheese melt. Serve immediately and enjoy. 

Teriyaki Chicken & Fried Rice

Ingredients: 

• 6-8 Boneless, skinless chicken thighs 
• 1 cup of cooked, cold white rice
• 1/2 cup mixed vegetables 
• 3 eggs 
• 2 tbsp sesame oil, divided 
• 2 tbsp smart balance butter, divided 
• 1/2 white onion, diced, divided  
• 4 garlic cloves, minced, divided 
• 1 tsp ginger paste, divided 
• 1/2 cup low sodium soy sauce, divided  
• 1 cup low sodium teriyaki sauce 
• 1/4 cup brown sugar 
• 1 tsp old bay seasoning 
• 1 tsp black pepper 
• 1 tsp onion powder 
• 1 tsp white pepper 

Directions: 

Brown Sugar Spice Blend 

1. Combine your brown sugar, old bay, black pepper, and onion powder and set aside. 

Teriyaki Chicken 

1. You want to begin by removing as much fat from your chicken thighs as possible. After you do this you can coat your chicken in your brown sugar spice blend and 1/4 cup of soy sauce. This mixture can be set to the side to marinate while you are preparing your rice. 
2. To a pan over medium/high heat, you’ll want to add 1 tbsp of sesame oil. After about 45 seconds you can add to your pan 1 tbsp of butter, half of your diced onion, half of your minced garlic, and 1/2 tsp of ginger paste.
3. To this pan, you can add in your marinated chicken thighs and let cook for 6 minutes, flipping halfway through. Once cooked remove the chicken from the pan. 
4. To your pan add your teriyaki sauce and reduce your heat to low/medium. Add your chicken back into the pan.
5. Once your sauce begins to simmer, reduce the heat to low. Use a spoon to coat your chicken and remove it from heat. 

Egg Fried Rice

1. To a pan, over medium/high heat, add 1 tbsp of sesame oil. To the same pan add in half of your onion, half of your garlic, 1 tbsp of butter and 1/2 tsp of ginger paste. 
2. After about 1 minute you want to add in 3 eggs and immediately begin to scramble. Keep your eggs moving until they are fully scrambled. 
3. Add in your frozen veggies and sauté these for a few minutes. 
4. Next, you’ll want to add in your cold, cooked rice. Use a spoon to combine all of your ingredients in the pan. 
5. Add soy sauce and white pepper to taste. Remove from heat.

Crispy Quinoa Caesar Salad 

Ingredients: 

• ½ cup cooked quinoa
• 1 tbsp olive oil
• 1-2 heads of lettuce 
• ¼ cup mayo
• ½ lemon, juiced
• 1 tsp Worcestershire sauce
• 1 tsp dijon mustard 
• Dash of garlic powder
• Salt, pepper & red pepper flakes to taste
• Cooked chicken breast (optional) 

Directions: 

1. Coat quinoa in olive oil and spread evenly on a baking sheet. Bake at 350 F for about 20-25 minutes until quinoa is crispy. Note: mix often to make sure quinoa cooks evenly and doesn’t burn.
2. In a small bowl, mix together mayo, lemon juice, Worcestershire sauce, dijon, garlic powder, and a dash of salt and pepper. 
3. Once the lettuce is washed and pat dried, top with dressing and mix well. 
4. Top lettuce with crispy quinoa and chicken (if desired). 
5. Top with salt, pepper, and red pepper flakes to taste. Enjoy!

Baja Shrimp Tacos

Ingredients: 

• 15 medium-sized shrimp
• ½ tbsp of garlic powder
• ½ tbsp of onion powder
• Smoked paprika
• 1 tsp of cumin powder
• 2 tsp cayenne powder
• Extra virgin olive oil
• 2 jalapenos
• 2 tbsp of light mayo or sour cream
• 1 cup chopped pineapple
• Salt, pepper
• 1 tbsp of honey
• Lime juice
• Diced Tomato
• Minced red onion
• Cilantro
• Tortillas
• Avocado

Directions: 

1. Peel and devein 12-15 medium-sized shrimp.
2. Season with ½ tbsp garlic powder, ½ tbsp onion powder, ⅔ tbsp smoked paprika, 1 tsp cumin powder, and 2 tsp cayenne powder. Add in 2 tbsp extra virgin olive oil and 1 tbsp of honey. Mix together and sit in the refrigerator.
3. Blister 2 jalapenos by poking holes in them, covering them in high-smoke-point oil, and broiling in the oven or roasting over an open flame until charred. Once charred, add 1 cup chopped pineapple to the same sheet and broil until browned. Alternatively, place pineapple in a pan on high heat with no oil to caramelize outside. Once cooled, remove seeds from jalapenos.
4. In a blender or food processor, combine 2 tbsp of light mayo or sour cream, charred jalapenos, charred pineapple, 2 tsp salt, 3 tsp smoked paprika, and 1 tbsp of honey. Blend into a smooth texture. Adjust spice and seasoning to preference.
5. In a pan on high heat, saute marinated shrimp for 1-2 minutes. Remove the pan from the heat and add 1-2 tbsp of lime juice to deglaze. 
6. Combine ½ cup diced tomato, ¼ cup minced red onion, ¼ cup chopped cilantro, 1 tbsp of lime juice, and salt to taste to make a quick pico de gallo. 
7. Warm a tortilla in a hot pan or over an open flame and assemble the taco with sliced avocado, marinated shrimp, pico de gallo, and charred pineapple jalapeno crema. Garnish with thinly sliced radish or pickled red onion.

Caprese Salad

Ingredients: 

• Buffalo Mozzarella
• 6pcs Cherry Tomatoes
• 8pcs Basil Leaves
• 1 Tbsp Balsamic Vinegar
• 3 Tbsp Olive Oil
• Salt

Directions: 

1. Slice your Buffalo Mozzarella and Cherry Tomato into bite-size pieces and just combine in a bowl.
2. Add the Basil leaves and just mix or plate it to your liking.

Vinaigrette

1. To make a vinaigrette easily, just combine your Balsamic Vinegar, Olive oil, and Salt into a squeeze bottle and just mix until everything’s well incorporated.
2. Drizzle the vinaigrette to your salad and enjoy.

Healthy Steak Burrito Bowl

Ingredients: 

• Can of whole corn
• Can of black beans
• Shredded steak (1 pound)
• Romaine lettuce
• Pico de gallo
• Avocado

Directions: 

1. Pour a can of whole corn into a pan over medium heat. Add in seasonings and cook until corn becomes roasted to perfection.
2. Heat up a can of black beans and let simmer on low heat.
3. Cook shredded steak on a pan over medium heat until it is fully cooked.
4. Cut avocado into thin slices.
5. Place some romaine lettuce in a bowl or plate and add black beans, corn, steak, pico de Gallo, and avocado on top as desired.
6. Enjoy!

Mango Salsa Blackened Salmon

Ingredients: 

• 1 teaspoon black pepper
• 1 teaspoon salt 
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish 

Mango Salsa

• 1 cup mango, diced
• ¼ cup red onion, diced
• 1 jalapeno, diced
• ¼ cup red bell pepper, diced
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Directions: 

1. Chop and combine all the mango salsa ingredients into a bowl and set aside.
2. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, dried oregano, and cayenne pepper. 
3. Coat salmon fillets with 1 tablespoon olive oil then press the flesh sides of each fillet only into the spice mixture. 
4. Heat 1 tablespoon olive oil in a skillet over medium heat then add salmon fillets flesh side down and cook for about 4 minutes. Flip salmon fillets  and cook for another 4 minutes or until cooked thoroughly 
5. Garnish with parsley and enjoy.

Ginger Cashew Chicken

Ingredients: 

• 2 Chicken breasts
• 1 ½ tbsp of ginger
• 4 cloves garlic
• ½ tbsp of garlic powder
• ½ tbsp of onion powder
• Scallions 
• 1 red bell pepper
• 1 cup of unsalted cashews
• ½ cup of soy sauce
• 1tbso of honey
• 1/ cup of water
• Jasmine rice
• Sesame seeds

Directions: 

1. Slice 2 medium-sized chicken breasts into 1-inch cubes. Combine in a large bowl with 1 ½ tbsp fresh grated ginger, 4 grated garlic cloves, ½ tbsp garlic powder, ½ tbsp onion powder, a pinch of crushed chili flakes, ⅔ cup of low sodium soy sauce, and 2 tbsp of honey. Stir and let marinate for at least 1 hour in the refrigerator.
2. Slice a scallion in half to separate the dark green part and the lighter green/white part. Thinly slice the lighter green/white part and save the other half to use as a garnish.
3. Roughly chop 1 large red bell pepper into 1-inch pieces.
4. In a medium-high heat pan, sauté the marinated chicken, and do not stir. After 1 minute, add chopped red pepper, scallion, and 1 cup of unsalted cashews. If you cannot find unsalted cashews, use salted cashews and gently rinse and dry them before use.
5. Stir and let sauté for 2 minutes.
6. To create a sauce, add ½ cup low sodium soy sauce, 1 tbsp honey, and ½ cup of water, stir again and let sit covered on low heat.
7. Plate over warm jasmine rice garnished with sliced scallion and sesame seeds.

Mini Caramel Grapes

Ingredients: 

• 1 bunch of green grapes
• ½ cup pitted dates, soaked in hot water for 5 minutes
• ¼ cup warm almond milk
• 2 tbsp peanuts, chopped

Directions: 

1. Blend together the dates and almond milk until smooth. 
2. Insert a toothpick into a grape. Dip the grape into the date caramel and then into the chopped peanuts. 
3. Repeat with remaining grapes. Enjoy!

Warm Kale Bowl

Ingredients: 

• 1 sweet potato
• 1 red or yellow bell pepper
• 2 stalks of kale
• 3 chicken tenderloiints
• Olive oil
• Salt
• Pepper
• 1 ½ tbsp of onion powder
• 1 ½ tbsp of garlic powder
• 2 tbsp of Italian seasoning
• Lemon juice
• 1 tbsp of light mayonnaise
• 1 tbsp of tahini 
• 2 tsp of soy sauce

Directions: 

1. Peel and cube 1 medium sweet potato. Place on a greased baking sheet and toss with salt and pepper. Roast in an oven at 430 degrees F until lightly browned.
2. While the sweet potato roasts, dice red or yellow bell peppers and roughly chop 2 stalks of kale.
3. Marinate 3 chicken tenderloins in olive oil, salt, pepper, 1 ½  tbsp onion powder, 1 ½ tbsp garlic powder, 2 tbsp Italian seasoning, and 2 tsp of lemon juice.
4. Sear chicken on both sides until fully cooked and let rest before slicing.
5. In a pan on low heat gently warm chopped kale in olive oil, moving the kale frequently to not overcook.
6. For dressing combine 1 tbsp light mayo, 1 tbsp tahini, 2 tsp soy sauce, 2 tsp lemon juice, and stir until creamy.
7. Plate kale topped with peppers and sweet potato. Add sliced chicken and drizzle with dressing.

Chicken Salsa Stuffed Peppers

Ingredients: 

• 1.5 oz can white chicken breast 
• 1 medium-sized bell pepper 
• ¼ cup diced green onion
• 2 tbsp mayonnaise 
• ½ tsp parsley 

Directions: 

1. Chop a bell pepper in half; dice one half & save the other half for serving. 
2. Add white chicken breast, ¼ cup of the diced pepper, diced green onion, mayonnaise, and a pinch of parsley to a bowl. 
3. Mix well, then scoop into the bell pepper to serve & enjoy!

Tuyo Pasta

Ingredients: 

• 1 box of spaghetti
• 2 tbsp bottled Tuyo
• 1 tbsp grated parmesan
• 1 tbsp garlic
• 1 tsp garlic powder
• 1 tbsp olive oil
• Olives
• Lemon Juice
• Pepper
• Salt

Directions: 

1. In a pot, boil some water and add salt.
2. Once boiling, add your pasta and let it cook until it is barely al dente then set aside.
3. In a pan, add your olive oil then sauté your garlic then add some of your Tuyo.
4. Add your pasta and ¼ cup of Pasta water.
5. Add your olives and parmesan cheese.
6. Turn off your fire then add your lemon juice then plate.
7. You can garnish this with parsley and parmesan cheese.

Protein Greek Yogurt Waffles

Ingredients: 

• Freezer waffles 
• 1 cup Greek yogurt 
• Sliced banana
• 1/2 tsp cinnamon
• 1 tbsp honey 
• Plus, any additional additives (berries, chia seeds, etc.)

Directions: 

1. Pop two (or more) frozen waffles in the toaster. 
2. Remove one, lather on the Greek yogurt & sliced banana coins. 
3. Place the other waffle on top, add more Greek yogurt and banana
4. Then top with any additional fruit, honey, cinnamon, etc. & enjoy! 

Ground Turkey Zucchini Boats

Ingredients: 

• Zucchini 
• Salt
• Pepper 
• Olive oil
• 1 lb of lean ground turkey
• ½ of chopped parsley
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tbsp of Italian seasoning
• Crush chili pepper
• 1 ½ tbsp of tomato paste
• 1 tbsp of mayonnaise
• ½ cup of tomato sauce
• Grated parmesan
• Chopped basil

Directions: 

1. Half zucchini lengthwise and scoop out inside to make boat shapes. Chop the scooped-out insides of the zucchini and set them aside. Season with salt, pepper, and olive oil and bake on a lined baking sheet at 400 degrees F for 12-15 minutes.
2. In a large bowl combine 1 lb lean ground turkey, ½ cup of fresh chopped parsley, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tbsp of Italian seasoning, salt, and pepper, a pinch of crushed chili pepper, 1 ½ tbsp of tomato paste, 1 tbsp light mayo, and the chopped up insides of the zucchini. Mix together until fully combined and place in the refrigerator while zucchini roasts.
3. Remove zucchini from the oven, cover, and let sit.
4. In a medium-high heat pan, saute the ground turkey, adding ½ cup of tomato sauce once cooked. Stir to mix in the sauce. 
5. Top zucchini boats with ground turkey and top with grated parmesan and chopped basil.

Whipped Feta Dip

Ingredients: 

• 8 oz feta cheese
• ½ cup nonfat Greek yogurt
• 3 tbsp hot honey 

Directions: 

1. Blend all of the ingredients
2. Drizzle with honey and enjoy!

Chocolate Mousse Strawberries

Ingredients: 

• 1 overly ripe banana
• 1 avocado, peeled and pitted
• ⅓ cup cacao powder
• ⅓ cup peanut butter
• ⅔ cup unsweetened nut milk
• Strawberries

Directions: 

1. Blend together all of the mousse ingredients until smooth. 
2. Cut the ends off of the strawberries so they can stand. Cut the stem off of the strawberries. 
3. Pipe the avocado mousse into the strawberries. Store the filled strawberries and leftover mousse in the fridge

Miso Baked Cod

Ingredients: 

• White miso
• 3 tbsp of Mirin
• 3 tbsp of sake
• 1 tbsp of sugar
• 2-3 filets of cod
• Baby bok choy
• Radish
• Pickled red onion

Directions: 

1. Combine 6 tbsp white miso, 3 tbsp mirin, 3 tbsp sake, and 1tbsp sugar in a saucepan on low heat until fully mixed together. Then let the mixture fully cool.
2. Take 2-3 filets of fresh cod or a similar fish and add to an air-tight container with the marinate, covering all surface area for best results.
3. Let marinate in the fridge for 2-3 days for the best flavor. 
4. Bake your fish in the oven for 15-20 minutes at 400 degrees F. Use a baking sheet lightly greased with oil to avoid sticking.
5. While baking quarter baby bok choy and lightly blister in a pan. 
6. Combine 1 tbsp of miso paste with 1 cup of water to make a quick miso broth.
7. Thinly slice radish on a mandolin and arrange in a flower formation.
8. Plate blistered baby bok choy, miso broth, then radish flower with fish gently laying on top and garnished with pickled red onion.