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"How are you all doing sticking to your healthy eating goals halfway through January? Regardless of whether you&amp;#x27;re right on track or need a little nudge back in line, these three healthy dinners, courtesy of Chef Kelly Boyer of PALETA, will make you want to eat clean and lean. Dinner 1: Winter Salad of Spicy Shrimp, Beets and Grapefruit With Roasted Garlic Crostini Total calories: 334 calories Yield: 4 servings Winter Salad of Spicy Shrimp, Beets and Grapefruit (279 calories/serving) Ingredients: 2 medium red beets, diced 2 Tbsp. plus 2 tsp olive oil 1 pound large shrimp, peeled and deveined 1 Tbsp. paprika 1 tsp. onion powder &amp;amp;frac14; tsp. cayenne pepper 1 Tbsp. lemon juice &amp;amp;frac14; tsp. dried oregano 1 medium orange, juiced &amp;amp;frac12; tsp. honey or agave syrup 1 Tbsp. shallots, peeled and minced 2 tsp. apple cider vinegar 2 small heads butter lettuce, cleaned, dried &amp;amp; torn into bite size pieces &amp;amp;frac12; red onion, sliced &amp;amp;frac14; cup crumbled feta cheese 1 grapefruit, peeled and cut into segments 2 Tbsp. toasted walnuts 1 Tbsp. lemon zest Sea salt and pepper, to taste Directions: 1. Preheat Oven to 400&amp;amp;deg;F. 2. Cut tops off beets and scrub to remove all dirt. Toss beets with salt, pepper and 1 tsp. olive oil. Wrap in foil packet and roast in over for 50-60 min until tender. Cool, remove skin and cut into wedges. 3. Spray a baking sheet with cooking spray. Lay out the red onion slices on the baking sheet sprayed and roast for 5 minutes at 400&amp;amp;deg;F until soft and lightly browned. Then let cool. 4. Toss shrimp in a small bowl with paprika, onion powder, cayenne pepper, lemon juice, oregano, sea salt and pepper. Let stand for 10 minutes. 5. Heat a non-stick saut&amp;amp;eacute; pan, add marinated shrimp and saut&amp;amp;eacute; for 1-2 minutes per side until just firm to the touch. 6. Vinaigrette: Add remaining oil, orange juice, honey, shallots, vinegar, sea salt, and fresh black pepper in a small bowl and whisk until combined. 7. In a medium sized bowl, gently toss lettuce with vinaigrette to lightly coat. 8. Divide dressed greens evenly among four plates. Top with shrimp, beets, grapefruit sections, feta crumbles, onions, walnuts, and lemon zest. Roasted Garlic Crostini (55 calories/serving) Ingredients: 1 head garlic, skin left on 4 pieces of sliced whole grain baguette (&amp;amp;frac12;&amp;quot; thick each) 2 tsp olive oil Sea salt &amp;amp; fresh black pepper to taste Directions: 1. Preheat Oven to 400&amp;amp;deg;F. 2. Slice off &amp;amp;frac12;&amp;quot; of the pointy top of the garlic head. Lightly drizzle with 1 tsp. olive oil and season with salt &amp;amp; pepper. 3. Wrap garlic head in a piece of aluminum foil and roast in oven for 50 minutes or until garlic is soft and golden brown. 4. Lightly brush bread slices with remaining olive oil and sprinkle with sea salt. 5. Toast bread in oven until lightly browned. 6. Squeeze roasted garlic out of the head and spread 1 or 2 cloves onto each toasted baguette slice. *** Dinner 2: Turkey and Black Bean Chili With Broccoli-Apple Slaw Total Calories: 475 calories Yield: 4 servings Turkey and Black Bean Chili (400 calories/serving) Ingredients: &amp;amp;frac12; Tbsp. extra-virgin olive oil 1 medium yellow onion, peeled and diced (about 1 cup) 1 diced red bell pepper 2 garlic cloves, minced 1 Tbsp. chili powder 1 tsp. ground cumin &amp;amp;frac12; pound lean ground turkey &amp;amp;frac12; tsp. dried oregano 1 (15-ounce) can stewed tomatoes 1 (15-ounce) canned black beans, drained and rinsed 2 cups low-sodium chicken broth Sea salt and fresh black pepper, to taste &amp;amp;frac14; cup thinly sliced green onion, for garnish Directions: 1. Heat the oil in a large pot over medium heat. 2. Add onion, red bell pepper, garlic, chili powder and cumin; saut&amp;amp;eacute; 5-7 minutes until vegetables are softened. 3. Add ground turkey to the pot and saut&amp;amp;eacute; with vegetables until turkey is no longer pink. 4. Add oregano, tomatoes, and beans and stir until combined. 5. Add chicken broth, sea salt, and black pepper. Bring to a low boil and reduce heat to low, cover. Simmer 30 minutes. 6. Divide chili between four bowls and garnish with sliced green onion. Broccoli-Apple Slaw (75 calories/serving) Ingredients: 3 cups shredded broccoli slaw (prepped bags can be found at your local market) 1 granny smith apple, thinly sliced and skin left on &amp;amp;frac14; cup nonfat plain Greek yogurt 1 Tbsp. apple cider vinegar 1 tsp. honey or agave syrup Sea salt and fresh ground black pepper to taste Directions: 1. Whisk yogurt, apple cider vinegar, honey, sea salt, and pepper in a large bowl. 2. Add broccoli slaw and apples; toss to coat. Cover &amp;amp; chill until serving time. *** Dinner 3: Jamaican Jerk Halibut With Mango-Pineapple Salsa and Roasted Fingerling Potatoes Total Calories: 480 Calories Yield: 4 servings Jamaican Jerk Halibut With Mango-Pineapple Salsa (385 calories/serving) Ingredients: 4 (6-ounce) halibut fillets A pinch ground allspice &amp;amp;frac12; tsp chili powder &amp;amp;frac14; tsp sea salt &amp;amp;frac14; tsp pepper 2 tsp olive oil 1 cup peeled and diced mango 1 cup peeled and diced pineapple chunks 1 medium avocado peeled and diced &amp;amp;frac12; cup diced plum tomato 2 Tbsp rice vinegar &amp;amp;frac14; tsp crushed red pepper 1 Tbsp chopped fresh cilantro Directions: 1.Combine chili powder, ground allspice, sea salt, and fresh black pepper; sprinkle evenly over halibut. Let sit for 10 minutes. 2. Combine 1 tsp. olive oil, mango, pineapple, avocado, tomato, crushed red pepper, and rice vinegar in a small bowl, tossing gently. Let rest at room temp while you cook the fish. 3. Heat remaining 1 tsp olive oil in a large non-stick skillet over medium heat. Add marinated halibut and sear for 4-5 minutes on each side or until done, being careful not to overcook. Fish should flake easily with a fork. 4. Spoon salsa over just cooked fish. 5. Garnish with fresh cilantro. Roasted Fingerling Potatoes (95 calories/serving) Ingredients: &amp;amp;frac34; pound fingerling potatoes, skin left on 4 cloves garlic, crushed &amp;amp;frac12; Tbsp. chopped fresh rosemary 1 Tbsp. olive oil Sea salt and fresh black pepper, to taste Directions: 1. Preheat oven to 400&amp;amp;deg;F 2. In a small mixing bowl, mix ingredients and pour over potatoes to coat. 3. Roast on a sheet pan for 30-40 minutes or until fork tender, tossing potatoes once or twice to ensure even cooking. So, which recipe sounds like your favorite? Now, make sure you check out the first three dinners, and last week&amp;#x27;s three healthy dinner recipes--yes, that&amp;#x27;s nine full dinners in total, all under 500 calories."^^<http://www.w3.org/2001/XMLSchema#string>
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