Looking for healthy recipes for the new year? We got you

By today, most folks are making New Year’s resolutions, and some of those resolutions involve losing weight or cutting down on carbs, calories, gluten and on and on.

Lighter meals do not mean sacrificing flavor. Who wants to eat food that doesn’t taste good?

Try looking to other cuisines for some ideas, such as a sweet potato and black bean Mexican salad. This may be the recipe home cooks are looking for. It contains 370 calories and 14 grams of protein. This could be called a pantry salad if you have black beans, corn in the pantry and sweet potatoes, avocados and romaine lettuce on hand.

Another goodie is Greek seasoned chicken with orzo. Greek chicken is full of flavor, and this recipe only has 364 calories and 33 grams of protein. Orzo is a rice-shaped pasta used often in Greek dishes.

The protein in these two dishes keeps one from getting hungry, and the ingredients are easy to find, a big plus when in a hurry to get dinner on the table.

If cabbage didn’t make the New Year’s meal, why not try this cabbage and ham casserole that takes 30 minutes in the oven and is also only 216 calories per serving. Perhaps even a day late, the cabbage will bring money as superstition says. Each serving counts as 1 1/2 vegetable, 1 1/2 protein, 1 bread and 1/2 skim milk on the diabetic exchange.

Here are the three recipes and give them a try whether looking to drop pounds or not. These are just good eating.

Sweet potato and black bean Mexican salad

1 large avocado, sliced

1 (15-ounce) can black beans, rinses and drained

1/2 cup cilantro, chopped

1 cup fresh, frozen or canned corn drained

1/4 cup green onion

4 servings limes

1 tablespoons olive oil

1 cup purple cabbage, chopped

Romaine lettuce, 4 servings, chopped

Salt and pepper, to taste

2 large sweet potatoes, peeled, chopped

1 large tomato chopped

Preheat oven to 400 degrees. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast from an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.

Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro and green onions. Squeeze fresh lime juice over the salad.

Serve with salsa, pico de gallo or creamy avocado dressing. Don’t use the avocado dressing if you need the salad to be vegan. – From Recipes Home app

Greek seasoned chicken with orzo

1/4 cup fresh lemon juice

3 tablespoons water

1 teaspoon olive oil

1/2 teaspoon dried oregano

1/3 teaspoon Green-style seasoning

1/4 teaspoon pepper

2 cloves garlic, crushed

4 (6-ounce) skinned chicken breast halves

1 cup orzo, uncooked

1/4 cup ripe olives

1 1/2 tablespoons chopped fresh chives

1 tablespoon reduced-calorie margarine

1/4 teaspoon Greek-style seasoning

Vegetable cooking spray

Fresh oregano sprigs, optional

Combine the first 7 ingredients in large heavy-duty, zip-top plastic bag; add chicken. Seal bag and shake until chicken is well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.

Cook orzo according to package directions omitting salt and fat; drain. Combine orzo, olives, and next 3 ingredients, tossing gently. Set aside and keep warm.

Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; reduce heat and simmer 2 minutes.

Coat grill rack with cooking spray; place on grill over medium hot coals (350 to 400 degrees). Place chicken on rack; grill, covered, 10 minutes on each side or until chicken is done, basting occasionally with marinade. Serve over orzo mixture. Garnish with oregano sprigs, if desired. Serves 4.

Cabbage and ham casserole

3 cups shredded cabbage

1 cup shredded carrots

1 1/2 cups (3 ounces) uncooked noodles

1 1/2 cups hot water

1 1/2 cups Carnation Evaporated Skim Milk

3 tablespoons all-purpose flour

1/4 teaspoon black pepper

1/4 cup (3 ounces) shredded Kraft reduced fat Cheddar cheese

1/2 cup sliced mushrooms

1 full cup (6 ounces) diced 97 percent fat free ham or any extra-lean ham

3 tablespoons dried fine breadcrumbs

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, combine cabbage, carrots, noodles and water. Bring mixture to a boil. Cook for 10-12 minutes or until vegetables are tender, stirring occasionally. Drain.

Meanwhile in a covered jar, combine evaporated milk, flour and black pepper. Shake well to blend. Pour milk mixture into same saucepan., now sprayed with butter spray. Add Cheddar cheese, mushrooms and ham. Mix well to combine. Pour mixture into prepared baking dish. Evenly sprinkle breadcrumbs over top. Lightly spray with butter-flavored cooking spray. Bake 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. –From “One Pot