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5 delicious and healthy recipes to welcome in summer

Whether you’re trying to keep a goal to eat better this year or simply want to find healthy foods that even picky eaters will like, check out some new tasty recipes from Six Sisters’ Stuff. 

Introduction by Danielle B. Wagner, recipes from Healthy Eats with 6 Sisters’ Stuff: 101+ Delicious Recipes and Tips for a Healthy Family

Many recognize the Six Sisters’ Stuff brand, but few know about the faith that drives sisters Camille, Kristen, Elyse, Stephanie, Lauren, and Kendra in everything that they do.

The sisters grew up “congregating in the kitchen,” Stephanie says. “When we . . . started families of our own, we found a passion for making quick and easy recipes our families would actually eat, and the rest is history.” 

The sisters began sharing recipes with each other online, including traditional family recipes. None of them expected these recipes to be the beginning of a brand that would lead to nine published cookbooks and counting—putting them in a position to share the gospel as they answer questions such as why they don’t know what wine pairs well with their recipes.

“We have been incredibly blessed,” Stephanie says, noting that the Six Sisters’ Stuff brand resonates with those who might not have formal kitchen training but who still want to create good meals and memories with their families.

“When we cook, we do it with the intention of bringing families together,” Stephanie says. “Because the gospel is so entrenched in our lives, almost every decision—including work-related ones—is based on our faith. One of our core values as a company focuses on bringing families together, and that is largely because of the role families play in our faith.”

Here are a few selected recipes from their newest cookbook, Healthy Eats with Six Sisters’ Stuff: 101+ Delicious Recipes and Tips for a Healthy Family:

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Loaded Bell Peppers

· 4 large eggs

· 1 red bell pepper, sliced into ¼- to ½-inch thick rings

· ½ cup roughly chopped spinach

· 2 tablespoons feta cheese crumbles

· 8 cherry tomatoes, sliced

· Salt and pepper, to taste

Heat nonstick skillet over medium heat. Layer pepper rings on bottom of hot skillet. Crack one egg into each pepper ring. Sprinkle 2 tablespoons spinach, ½ tablespoon feta cheese crumbles, cherry tomato slices, and salt and pepper to taste over each egg. For soft-cooked eggs, cook 3–5 minutes. For hard-cooked eggs, break up yolk slightly and cook 6–9 minutes.

Honey Dijon Salmon

· 2 tablespoons honey

· 2 tablespoons Dijon mustard

· 2 tablespoons olive oil

· 1 tablespoon freshly squeezed lemon juice

· 1 tablespoon freshly chopped parsley

· Salt and pepper, to taste

· 4 (4-oz.) salmon fillets

· 1 lemon, sliced (optional)

Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil. In small bowl, mix together honey, Dijon mustard, olive oil, lemon juice, fresh parsley, and salt and pepper to taste. Place salmon fillets skin side down on prepared baking sheet. Brush tops of fillets with honey mustard mixture. Bake 12–15 minutes, until salmon is opaque and flakes easily with fork. Garnish with a slice of lemon, if desired.

Grilled Cajun-Lime Chicken

· 2 tablespoons olive oil

· ¼ teaspoon garlic salt

· ½ teaspoon ground black pepper

· ½ teaspoon Cajun seasoning

· 4 tablespoons freshly squeezed lime juice

· ¼ cup Worcestershire sauce

· ¼ teaspoon ground cumin

· 5 (4-oz.) boneless skinless chicken breasts

· 2 limes, sliced

In large, resealable plastic bag, combine olive oil, garlic salt, pepper, Cajun seasoning, lime juice, Worcestershire sauce, and cumin. Add chicken breasts and seal bag. Massage and rotate chicken breasts until coated. Marinade in refrigerator 1 hour, or overnight.

When ready to serve, heat grill pan to medium. Remove breasts from marinade and shake slightly to remove excess marinade. Grill 6–8 minutes on each side, or until chicken is cooked through and juices run clear. Top each breast with 1 or 2 lime slices and serve.

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Cheesy Zucchini Sticks

· 5 medium zucchinis

· 4 tablespoons butter, melted

· 2 teaspoons minced garlic

· Garlic salt, to taste

· ¾ cup shredded Mozzarella cheese (2% milk)

Preheat oven to 350° F. Line rimmed baking sheet with aluminum foil. Cut zucchini into long, thick wedges and line up on prepared baking sheet. In small bowl, stir together melted butter and garlic. Brush garlic-butter mixture onto zucchini. Sprinkle with garlic salt to taste and shredded Mozzarella cheese. Bake 11–13 minutes, until cheese starts to brown and zucchini is fork tender. Serve warm.

Easy Banana Cookies

· 2 medium ripe bananas, mashed

· 1 cup old-fashioned rolled oats

· ¼ cup mini dark chocolate chips

Preheat oven to 350° F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir together mashed bananas and oats with wooden spoon. Fold in chocolate chips. Using spoon or cookie scoop, place batter on cookie sheet in 12 mounds. Bake 12–15 minutes, until tops are turning crisp and slightly brown.

Lead image from Healthy Eats with Six Sisters’ Stuff: 101+ Delicious Recipes and Tips for a Healthy Family.

Find additional easy, healthy recipes in Healthy Eats with Six Sisters’ Stuff: 101+ Delicious Recipes and Tips for a Healthy Family, available in Deseret Book stores and at deseretbook.com.

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