Top Healthy Recipes Featured on The Kitchen

Thanks to the co-hosts' lightened-up recipes, it's easy to enjoy better-for-you meals without sacrificing flavor.

From: Jeff Mauro, Katie Lee Biegel, Marcela Valladolid, Sunny Anderson, and Geoffrey Zakarian

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Photo By: Jason Clairy ©Clairy Productions Inc.

Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

Katie Lee lets the fresh flavor of the salmon shine in her simply seasoned fish, which she quickly grills until it's moist and serves it with a smoky grilled escarole salad with juicy citrus.

Get the Recipe: Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole

Creamy Kale and Eggs

A better-for-you take on traditional creamed spinach, Katie's next-level breakfast features a bed of tender kale, made creamy with Greek yogurt instead of classic cream.

Get the Recipe: Creamy Kale and Eggs

Aztec Fruit Bars

Chewy dried fruits like apricots and figs add texture to these go-to snack bars, while brown sugar and honey promise welcome sweetness. Marcela Valladolid recommends lining the pan with foil before baking the bars, as it'll make them easier to remove later on.

Get the Recipe: Aztec Fruit Bars

Kale Chips

When you're craving a crispy snack, reach for Geoffrey Zakarian's simple kale chips instead of decadent potato chips. Flavored with a duo of bold spices, the kale leaves dehydrate baked on a low temperature for about an hour.

Get the Recipe: Kale Chips

Deconstructed Falafel Salad

Boasting all of the flavor of tried-and-true falafels, this lightened-up salad gets its heft from spiced chickpeas, which turn crunchy after a quick bake in the oven. Top the salad with a cool yogurt dressing and finish with sesame seeds before serving.

Get the Recipe: Deconstructed Falafel Salad

Blueberry Yogurt Pops

Made with only two ingredients — Greek yogurt and blueberry preserves — these cooling pops boast a creamy texture, and best of all, they come together in everyday paper cups.

Get the Recipe: Blueberry Yogurt Pops

Jicama Tacos

Marcela swaps out tortillas in favor of paper-thin slices of jicama, which she fills with tender beer-marinated steak. For even more flavor, finish the tacos with a bold drizzle of Marcela's Soy-Lime Sauce before serving.

Get the Recipe: Jicama Tacos

Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad

Ready to eat in only 40 minutes, Geoffrey's simple salmon fillets are topped with a Dijon-spiked pesto sauce before being baked. He rounds out the dish with a refreshing salad featuring cool cucumber and apples, plus chewy dates and crunchy pine nuts for texture.

Get the Recipe: Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad

Flowery Fun Skewers

Even the picky eaters at the table will be wowed with this twist on the classic snack. Use cookie cutters to cut shapes into colorful melon, then thread the fruit and pieces of granola bars onto skewers for eat-with-your-hands bites.

Get the Recipe: Flowery Fun Fruit Skewers

Chocolate Chickpea Hazelnut Spread

Once you've made the cocoa-laced dip — the base of which is creamy, protein-rich chickpeas — set up a DIY dipping bar of fresh berries, bananas and graham crackers so your little ones can help themselves.

Get the Recipe: Chocolate Chickpea Hazelnut Spread

Butternut Squash and Watercress Salad with Champagne Vinaigrette

Think beyond the everyday green salad with the help of Marcela's impressive plate. She tosses this easy-to-make plate with juicy pomegranate seeds, warm roasted squash and a tangy dressing of sweet shallots, fresh lemon zest and champagne vinegar.

Get the Recipe: Butternut Squash and Watercress Salad with Champagne Vinaigrette