Healthy Recipes Healthy Seasonal Recipes Healthy Winter Recipes Our 20 Best New Recipes You'll Want to Make This Winter By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on November 8, 2023 Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy From comforting, veggie-packed soups and casserole dishes to citrusy snacks and sides, you’re sure to love these recipes. Not only do they have four- and five-star ratings for being super flavorful, but they also have been the most popular seasonal recipes on the EatingWell site. Try the newest dishes from 2023 like our Mainland Lu'au and High-Protein Lemon Blueberry Muffins to experience the best winter flavors all season long. 01 of 20 Mainland Lu'au Rachel Marek, Food stylist: Annie Probst The Hawaiian word lu'au can mean three things: a gathering or celebration, the young leaves of the kalo (aka taro) plant, or a dish made with those leaves, coconut milk and sometimes chicken or squid. This recipe is a version of the latter from chef Kiki Aranita, made with collard greens, which are easier to find on the mainland. This lu'au recipe makes a generous amount, but you won't regret it since it holds beautifully—you can even freeze it so you have a nutritious side dish at your fingertips. View Recipe 02 of 20 Stuffed Pepper Casserole Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle You won't be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups. View Recipe 03 of 20 Creamy Sun-Dried Tomato & Chicken Pasta Bake Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken. View Recipe 04 of 20 Creamy Lemon & Spinach Pasta Bake Photographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell Royster This creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it's nice and tender before baking. View Recipe 05 of 20 Weeknight Lemon Chicken Skillet Dinner Justin Walker This one-pan chicken dinner doesn't get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn't require loads of dishes afterwards. We call for tender haricots verts because they're quick cooking; traditional green beans likely won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies. View Recipe 06 of 20 High-Protein Lemon-Blueberry Muffins Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy These lemon-blueberry muffins are so good, you'll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there's no need to thaw them beforehand. They will add a purple hue to the batter, but it won't affect the delicious end result. View Recipe 07 of 20 Cheesy Chicken Pasta Bake Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen This chicken pasta bake is cheesy with a smoky kick, thanks to the combination of chipotle peppers and smoked Gouda cheese. If you want to mellow the smoky flavor, regular Gouda works just as well. Spray the foil lightly with cooking spray or brush it with a little oil to prevent the cheesy topping from sticking. Serve with a simple side salad or garlic-roasted broccoli. View Recipe 08 of 20 Baked Flounder with Fresh Lemon Pepper Oxmoor House For this baked flounder recipe, use fresh lemon, good olive oil, freshly ground peppercorns and garlic, and you'll never look at lemon pepper the same again. Serve with steamed asparagus. View Recipe 09 of 20 Spinach & Feta Quiche with Sweet Potato Crust Hector Manuel Sanchez The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor by using the slicing blade. View Recipe 10 of 20 Lemon-Garlic Cabbage Wedges Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss Cabbage wedges roast in the oven, then are slathered with a lemon- and garlic-infused butter that seeps into the crevices of each leaf. Using a hot pan helps jump-start the cooking process and deepens the flavor by caramelizing the cabbage wedges as they hit the pan. View Recipe 11 of 20 Sautéed Mushrooms with Balsamic & Parmesan Tender cremini mushrooms soak up the tart-sweet flavor of balsamic vinegar, while nutty Parmesan cheese adds a savory note. This easy technique works well with other mushrooms too, like oyster mushrooms or shiitakes, so feel free to mix it up. Serve this big-flavored side alongside grilled steak, or make it a main dish by serving the mushrooms topped with a poached egg and a slice of grilled bread. View Recipe 12 of 20 Baked Oatmeal Time Inc. This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds. View Recipe 13 of 20 Garlic-Butter Cauliflower Bites Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle These garlic-butter cauliflower bites are inspired by the crowd-pleasing flavors of classic garlic knots. Here we ditch the bread in favor of cauliflower and use a combo of butter and extra-virgin olive oil for roasting that helps keep saturated fat in check. The combination of garlic and Parmesan cheese delivers on the classic savory flavor. Serve this easy side with roasted chicken or pork or enjoy as an appetizer with a side of marinara for dipping. View Recipe 14 of 20 Chicken Paella Victor Protasio A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the socarrat, or crispy layer of rice crust on the bottom that's the most prized part of the dish. A large skillet will work as well if you don't have a paella pan. Look for short-grain Bomba or Valencia rice at specialty markets. Be aware that risotto rice like Arborio won't work here, since paella rice isn't meant to be creamy. View Recipe 15 of 20 Creamy Sausage & Cheese Tortellini Soup Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster This cheese tortellini soup is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company. If you like soup with a kick, opt for hot Italian sausage. Tortellini, like any pasta, will soak up the broth as it sits, so if you're making it ahead of time, cook the tortellini separately and add it just before serving. View Recipe 16 of 20 Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black Beans Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely With plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won't miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn't available, substitute regular. View Recipe 17 of 20 Chicken Fajita Casserole Photographer: Rachel Marek, Food stylist: Holly Dreesman This chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato. View Recipe 18 of 20 Easy Sheet-Pan Eggs with Mushrooms & Spinach Photographer: Rachel Marek, Food stylist: Lauren McAnelly Make these easy sheet-pan eggs the next time you're serving a crowd for breakfast or brunch. Mushrooms add texture and flavor, while spinach adds a pop of color. You can also make these eggs for a meal-prep-friendly breakfast. View Recipe 19 of 20 Oatmeal Banana Bread Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster This oatmeal banana bread features old-fashioned oats, which provide texture. This banana bread is subtly sweet and well balanced, making it perfect for tea time, breakfast time and anything in between. View Recipe 20 of 20 Butternut Soup with Coconut Milk Brian Woodcock; Styling: Cindy Barr Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We've used full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving). View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit