5 of Ree Drummond’s Easiest Healthy Recipes for the New Year

Ree Drummond has a lineup of easy healthy recipes that will start your new year off right. Five of The Pioneer Woman star’s healthiest options are loaded with vegetables and are anything but boring.

Ree Drummond’s sheet pan salad is 1 of her easy healthy recipes

Drummond combines salad and roasted vegetables in her easy sheet pan meal. Drummond demonstrated how to make her sheet pan salad on an episode of The Pioneer Woman. “I’m going to roast the vegetables and then when everything comes out of the oven, I’m going to turn it into a big salad,” Drummond said.

She makes a simple dressing with tahini, olive oil, maple syrup, salt, water, and lemon juice. When the vegetables are done, she piles arugula, goat cheese, pomegranate seeds, and honey-roasted pistachios over the vegetables and drizzles on the dressing.

The full recipe is available on the Food Network website.

‘The Pioneer Woman’ star makes a 10 minute stir fry

Stir fry is the ultimate veggie-loaded meal and Drummond found a simple way to make it heartier without spending a lot of time in the kitchen. She uses shrimp, which cooks very quickly, so the whole meal can be on the table in 10 minutes.

Drummond cooks shrimp in a skillet with oil and butter over high heat. “That’s part of what makes this meal so quick,” she explained on an episode of The Pioneer Woman. “Everything cooks really, really fast.”

After removing the shrimp, she cooks zucchini, corn, and red grape tomatoes briefly, adds salt and pepper, then returns the shrimp to the pan.

To serve, The Pioneer Woman star places the stir fry on a platter, tops it with fresh basil and parmesan shavings, and squeezes lemon over the top. “Honestly, what totally makes this dish is lemon juice,” she noted. “It makes it really fresh.”

You can find the full recipe on the Food Network website.

Drummond calls her favorite cobb salad ‘heaven on a plate’

Drummond shared her love of cobb salad in a 2014 Pioneer Woman blog post. “I love cobb salads because there’s so much glorious goodness going on: crisp greens, yummy chicken, eggs, bacon, avocado, tomato,” she wrote. “And to tie it all together, creamy blue cheese dressing. Heaven on a plate!”

Drummond displays her cobb salad by placing romaine, iceberg, and bibb lettuces on three different sections of a platter. Then she neatly arranges the toppings (chicken, eggs, bacon, avocado, tomatoes, and blue cheese crumbles) in rows on the lettuce. She sprinkles sliced green onions over the top and drizzles on her homemade blue cheese dressing.

The full recipe is available on the Food Network website.

Ree Drummond’s noodle salad has a lighter substitution

Drummond makes a lighter swap in her noodle salad by replacing pasta with spiralized zucchini.  “I adore this Asian noodle salad,” Drummond said on an episode of The Pioneer Woman. “I’ve made it for years and years. I usually make it with regular noodles, but I’m going to lighten things up by substituting zucchini noodles for the regular ones.”

She makes a dressing by whisking together olive oil, soy sauce, toasted sesame oil, honey (or brown sugar), lime juice, minced garlic, ginger, and red chile pepper.

Drummond combines zucchini spirals, shredded purple cabbage, shredded carrots, sliced cucumbers, and strips of yellow peppers in a bowl. She tops it with unsalted cashews and dressing, then tosses everything together before serving.

“I know I’m married to a cattle rancher and all but I seriously could eat like this all the time,” Drummond said.

You can find the full recipe on the Food Network website.

Drummond serves up an epic customizable chopped salad board

Drummond also has the perfect fix for a boring salad and it’s totally customizable.

She places spinach, tomatoes, orange bell peppers, hard-boiled eggs, cheddar cheese, and bacon on a board, but any ingredients can be added to the platter. “And you don’t have to really be symmetrical,” she pointed out.

Drummond arranges the ingredients around a container of ranch dressing and sprinkles chopped parsley over everything.

The full recipe is on the Food Network website.