Actress Alyssa Milano shares tips for getting healthy in the new year

Any mother knows that balancing the demands of career and family can sometimes be a struggle. So actress and mother of two, Alyssa Milano, along with Chef Diane Henderiks, are here to help. Together, they share some tips on making smarter eating choices in 2016!

Here are today’s recipes:

Diane’s Mexican Stuffed Breakfast Portobello Mushroom

1 teaspoon olive oil

10 ounces (about 3 links) sweet Italian turkey sausage; sausage removed from casing

1 cup chopped baby spinach

1/2 cup salsa – jarred or my quick tomato salsa – recipe below

2 eggs

1/2 avocado; peeled and sliced thinly

1/2 cup shredded cheddar cheese

1 tablespoon finely chopped cilantro

1. Preheat oven to 400 degrees.

2. Place mushrooms smooth side up on baking sheet lined with parchment paper.

3. Bake 10 minutes. Remove from oven and place mushroom caps smooth side up on a platter lined with paper towels to drain some of the water.

4. Heat oil in a medium frying pan over medium heat. Brown sausage and break into small pieces with the back of a wooden spoon while cooking.

5. Stir in spinach and salsa. Transfer mixture to a mixing bowl to cool slightly.

6. Carefully separate egg yolks and place whites in one bowl and yolks in 2 separate small bowls. Beat egg whites with a fork.

1. Place mushrooms smooth side down on a baking sheet lined with parchment paper. Place half of the avocado slices on the bottom of mushroom.
2. Add egg whites and cheddar cheese to sausage mixture and combine well.
3. Divide mixture in half and stuff into Portobello caps on top of the avocado.
4. For each mushroom make a well in the center of the sausage mixture that is large enough for the egg yolk.
5. Bake 10 minutes then and carefully pour yolk in each well.
6. Bake until the yolks are set, about 5 more minutes.
7. Sprinkle with cilantro.
8. Enjoy!
9. Serves 2

Diane’s Waldorf Chicken Salad in Lettuce Cups

1/4 cup Greek-style yogurt

1/2 cup mayonnaise

1 teaspoon rice wine vinegar

1/2 teaspoon dry mustard

1 teaspoon dried thyme

pinch of salt

Freshly ground black pepper

2 cups cooked, skinless chicken breast coarsely chopped

1 rib of celery; diced

1/4 English cucumber; diced

1/4 apple; washed, unpeeled, diced

1/2 cup toasted, chopped walnuts

4 large Boston lettuce leaves, rinsed and patted dry

1 tablespoon Parmesan cheese

1. Whisk the first 7 ingredients (yogurt through pepper) together in a medium mixing bowl.
2. Fold in the next 5 ingredients (chicken through walnuts).
3. Place 2 lettuce leaves on each plate and spoon 1/4 of chicken salad into each cup.
4. Sprinkle with Parmesan cheese and serve.
5. Enjoy!

Serves 2

Diane’s Veggie Spaghetti with Turkey MeatballsFor the Spaghetti

1 zucchini squash; ends trimmed

1 yellow squash; ends trimmedFor the Meatballs

2 pounds ground turkey breast

1/4 cup finely chopped fresh parsley

1/4 cup grated parmesan cheese

1/4 cup almond flour

2 eggs

1/2 cup chicken or veggie broth

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon red pepper flakes

Pinch of salt

4 teaspoons olive oil

1 cup of your favorite pasta sauce

1 tablespoon grated parmesan cheese

1 tablespoon finely chopped parsley

1. Prepare the veggie spaghetti: Slice zucchini and yellow squash with a mandoline, veggie spiralizer, hand held julienne peeler or simple vegetable peeler Set aside.

Make the meatballs: Combine all ingredients for meatballs in a large bowl, mix well and form into 20 – 2 inch meatballs. Heat 2 teaspoons of oil in large skillet over medium-high heat and brown meatballs.

1. Do this in batches placing browned meatballs on rimmed baking sheet lined with parchment paper as you go. Bake at 350 degrees for 10 minutes, turn them over and bake and addition 10 minutes or until cooked through.
2. Heat 2 teaspoons of olive oil in large skillet. Add squash and saute for about 5 minutes or until desired tenderness is achieved. Al dente is best so taste a couple of times while cooking so as not to overcook.
3. Divide spaghetti over 2 plates and top each with 1/2 cup of warm sauce and 2 meatballs.
4. Sprinkle with parmesan cheese and parsley.
5. Enjoy!

Serving size: half of the veggies and 2 meatballs

Note: When you make meatballs make extra because they freeze so well! You should have 16 meatballs left for future meals.

Diane’s Luscious Lemon SquaresFor the crust

1/2 cup almond or hazelnut meal

1/2 cup coconut flour

1/8 teaspoon ground cinnamon

Pinch of salt

1 tablespoon Stevia, Truvia or Nectresse

3 tablespoons melted butter

1 tablespoon pure vanilla extractFor the filling

1/4 cup coconut flour

2 tablespoons Stevia, Truvia or Nectresse

4 large eggs

1/2 cup fresh squeezed lemon juice

1. Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper.
2. Make the crust: In a large bowl combine almond meal, coconut flour, cinnamon, salt and sweetener. Add melted butter and vanilla extract.  Combine all ingredients together and press the dough evenly into the bottom of the prepared baking dish. Bake for 10 minutes until lightly golden around the edges. Remove from oven and set aside.
3. Make the filling:  Stir flour and sweetener together. Whisk in eggs, and lemon juice.
4. Pour filling into crust and bake for 10-15 minutes until golden around the edges.
5. Let cool at room temperature then refrigerate for a minimum of 2 hours then cut into squares.

Recipes courtesy of www.atkins.com.