QUICK HEALTHY DISHES

In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.

In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.

Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

Working in batches, place cauliflower into the bowl of a food processor fitted with the blade attachment. Process into small crumbles that resemble rice, then set aside.

In a large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook, 2 minutes, then add garlic, ginger, peas, and carrots and cook, 5 minutes more, stirring often. When vegetables have softened, add chicken and chili paste and cook, 2 minutes. Add riced cauliflower and cook 2 minutes, stirring often.

Push rice mixture to one side of the pan and crack eggs into the open area of the skillet. Add one teaspoon soy sauce to eggs and scramble. Once cooked through, stir eggs into rice mixture. Add remaining 4 teaspoons soy sauce and stir.

Continue cooking until everything is heated through and soft, 5 minutes. Remove from heat and drizzle with sesame oil. Sprinkle with green onions and serve.

Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.

In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.

Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melted and peppers are tender, about 25 minutes.

Garnish with parsley and serve.

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side-down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between boats and toss gently with fork.

While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, and use a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.

Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes then season to taste with salt and pepper.

Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.

Garnish with more basil and sprinkle with Parmesan, if using.