While providing a great number of vitamins and minerals, there are 8 cuts of pork which also meet USDA guidelines for lean. Many of those nutrients (Niacin, Thiamin, Riboflavin, Vitamins B6 and B12) play a significant role in metabolism. These factors make pork a versatile, nutritious protein source that fits into many meal solutions for an active lifestyle. Balancing the use of pork (and other meats) with other plant-based ingredients makes for a cost-effective, nutritious and sustainable meal option. Just choose some recipes with a variety of vegetables, canned and frozen goods.

As outside temperatures cool off, soups and stews can be simple meal options that are full of flavor. Just pair them with a whole grain bread and fruit for a complete meal.

• 3 boneless pork chops, cut into 3/4-in. cubes
• 3 Tbsps. flour
• l/2 tsp. garlic salt
• l/2 tsp. pepper
• 1 Tbsp. vegetable oil
• l medium onion, chopped
• 1 green bell pepper, chopped

• 4 cups fresh mushrooms, sliced
• 29 oz. can stewed tomatoes, undrained
• 2 medium zucchinis, sliced and halved
• 2 tsp. dried basil
• l tsp. dried oregano
• l/3 cup grated Parmesan cheese

Best Yet foods offer a great quality at a reasonable price. When you have the opportunity, stock up to replenish your pantry and freezer. You can combine these items with a few fresh ingredients for some quick and quality meals. This jambalaya dish from the American Heart Association is full of flavor, with a few healthier ingredients. Jambalaya is a staple of Louisiana cuisine, but this version features chicken and shrimp rather than smoked sausage to cut back on sodium and saturated fat.

• 3-1/2 cups cooked brown rice (from 1 cup uncooked rice)
• 2 tsps. canola oil
• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
• 1 Tbsp. sodium-free Cajun or Creole seasoning
• 1 can (14.5 oz.) no-salt-added diced tomatoes
• 1 bag (14.4 oz.) frozen onion and pepper stir-fry mix, thawed

• 1/2 tsp. garlic powder
• 1/2 tsp. dried thyme, crumbled
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 lb. raw medium shrimp, peeled
• 1/3 cup sliced green onions

Air fryers shorten cooking time, which can be helpful on busy nights. Shortened cook time is also great when you’re planning a tailgate menu and time is limited. If you don’t have an air fryer, you can still use the oven and cook on parchment-lined sheet pans for a bit longer time.

One trend full of flavor and very satisfying is using cauliflower in a variety of recipes. Cauliflower supplies vitamins and minerals like B6, C, K, folate, potassium, fiber and powerful antioxidants. It makes an excellent meat alternative, as well as a gluten-free option in recipes like pizza, fried rice and tacos.

• 1 cup all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 5 large eggs
• 2-3/4 cups plain panko breadcrumbs
• 1 large head cauliflower, cut into florets (about 8 cups)
• 2 garlic cloves, minced

• 1/2 cup honey
• 1/4 cup less-sodium soy sauce
• 2 Tbsps. rice vinegar
• 2 Tbsps. sesame oil
• 1/2 tsp. grated fresh ginger
• 2 green onions, thinly sliced
• 1 tsp. sesame seeds, toasted

Think about the many traditional side dishes served at cookouts or with dinner. Enhance their nutritional value by making some simple swaps. Avocados make a great swap in place of mayonnaise – without sacrificing any creaminess! Avocados add a mild flavor, almost 20 vitamins and minerals, plus lots of fiber (which is good for the gut!). Their heart healthy fat also helps the body absorb vitamins A, D, E & K.

Something as simple as coleslaw is a great side dish for any occasion, but versatile enough to top a taco also. That makes it a great menu option to avoid wasting food. Use any leftovers for tacos the next day! Avocado can also be mashed and used in guacamole or to top a slice of whole grain toast in place of butter or other high-calorie spreads.

• 2 bags of coleslaw mix
• 1 ripe avocado, seeded and peeled
• 1 clove of garlic
• 2 Tbsp. maple syrup

• 2 Tbsp. apple cider vinegar
• 1/4 cup lime juice
• Pinch of salt and pepper

Whether you’re looking for finger foods for your next gathering, or something to pack in a lunchbox, there are many great ideas you can make ahead of time. When deciding what bite-sized items to make, find options that offer flavor with “better for you” ingredients. Even though appetizers and bite-sized desserts are small, they can be high in fat, added sugar and calories – which means not-so-good choices! Find some recipes made in muffin tins that you can make ahead of time. You’re sure to find something everyone will love, and just might make back-to-school lunches a bit easier!

• 1 cup old-fashioned rolled oats
• 1 large egg, lightly beaten
• 1 large ripe banana, mashed
• 3/4 cup nonfat Greek yogurt
• 1/4 cup plain or cinnamon applesauce
• 1/4 cup unsweetened almond or coconut milk

• 3 Tbsps. honey
• 1 tsp. ground cinnamon
• 3/4 tsp. baking powder
• 3/4 tsp. vanilla extract
• 1/8 tsp. salt
• Optional Toppings: nuts, seeds, fruit (fresh or dried), chocolate chunks

• 1 large head cauliflower, coarsely chopped
• 2 large egg whites
• 3/4 cup grated Parmesan cheese
• 1/4 cup low-fat ricotta cheese

• 2 tsps. no salt added Italian seasoning
• 24 slices turkey pepperoni, chopped
• 1/2 cup low-sodium marinara sauce
• 1/2 cup shredded part-skim mozzarella cheese