Recipes from Local Food Network Expert; Dana Angelo White | FairfieldMoms

You never know who you’ll meet at the beach and randomly I met Dana Angelo White, someone we’ve been following for a while now and who’s meals always look amazing on her Instagram (follow her  at @dana_angelo_white you won’t be disappointed). She provides healthy meal options almost daily and happens to be a mom of 3 girls in my same neighborhood (stay tuned for her Meet a Mom interview). With working full time at Quinnipiac and running a household somehow she is writing cookbooks as fast as she is preparing the meals! Take a look at the recipes to help your week get back to some sort of normal!


Pesto Turkey Meatballs with Orzo


A satisfying meal in your cast iron skillet. Herbaceous pesto boosts the flavor throughout the dish and using lean ground turkey keeps it light yet filling

Serves : 4
1 pound 90% lean ground turkey
1 large egg, beaten
½ cup panko breadcrumbs
3 tbsp prepared pesto
Kosher salt
Black pepper
2 tsp olive oil
½ cup chopped onion
1 cup uncooked orzo pasta
3 cups broccoli florets
Parmesan cheese to serve



  1. In a large bowl combine the ground turkey, egg, breadcrumbs and 1 tbsp pesto. Season with salt and pepper. With  clean hands, gently mix well and form into 8 balls.
  2. In a cast-iron skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
  3. To the same skillet, add the onion and remaining 2 tbsp pesto and sauté for 1 minute. Add the orzo and toss to coat in the sauce, cooking for another 1 to 2 minutes to gently toast the orzo.
  4. Stir in the stock, increase the heat to high and bring to a simmer. Add the meatballs back to the skillet along with broccoli florets. Reduce the heat to low, cover and cook for 10 minutes or until orzo is tender and the meatball are cooked through. Top with Parmesan Cheese and serve.
  5. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. 

Nutrition Per Serving

Calories: 483; Total Fat: 19 grams; Saturated Fat: 4 grams; Total Carbohydrate: 45 grams
Sugars: 4 grams; Protein: 35 grams; Sodium: 311 milligrams; Cholesterol: 130 milligrams
Fiber: 4 grams

Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White



Healthy Dinner Nachos


Nachos for dinner? Absolutely! You can enjoy this famously high-calorie food in a more sensible fashion. Whole grain chips are piled high with ingredients that boost the protein, fiber, and antioxidants in this vegetarian recipe.


Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 servings


1 (10oz) bag whole grain tortilla chips
1 (15oz) black beans, drained and rinsed
½ red onion, chopped
1 small zucchini, thinly sliced
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1 cup radishes, thinly sliced
1 cup grated carrots
1 avocado, diced
½ cup cilantro leaves
6oz plain low fat Greek yogurt
Lime wedges, to serve



  1. Preheat the oven to 400°F. Spread the tortilla chips on a sheet pan in an even layer.
  2. Top the chips with black beans, red onion, and zucchini and sprinkle with cheese. Bake for 8 to 10 minutes or until cheese is melted.
  3. Remove from the oven and top with cherry tomatoes, radish, carrots, avocado, cilantro and dollops of Greek yogurt. Serve warm with lime wedges. 

Nutrition per serving

Calories: 433 Total Fat: 23g Saturated Fat: 6g Cholesterol: 20mg Sodium: 393mg Total Carbohydrate: 45g
Dietary Fiber: 8g Sugars: 7g Protein: 14g

Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White



Here are the links to her newest cook books which are sure to keep you on track this school season!


Healthy One Pan Dinners

Healthy Vegan Air Fryer Cookbook



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