#Avocado dressing made with plain yogurt is a creamy | Explore Tumblr Posts and Blogs

olgagarmash · 3 years

Text

20 Crisp and Cool Cucumber Recipes for Summer

Show Full Article

Fresh cucumber salad is a hallmark of summer picnics and backyard barbecues for many of us. Just-picked, thinly sliced cukes marinated with onions in a vinegar dressing sounds as delicious as it is nutritious! With warm weather and sunshine season upon us, cucumber recipes are a low-cal, refreshing and surprisingly healthy way to get in your daily veggie servings.

Powerhouses of Nutrients, Electrolytes, and Hydration

Did you know that cucumbers are about 96 percent H2O? Of course, with all that water they’re definitely hydrating! Keeping up your fluid intake is essential for health and weight loss, particularly during the heat of the summer. Water also keeps your joints lubricated and gives you energy.1

However, cucumbers are more than just crunchy water. With cukes, you also get nutrients like magnesium, potassium and vitamins C and K. If you don’t peel and seed them, you also get fiber and beta-carotene. According to one study, cucumber seeds are loaded with calcium.2

Bonus: Cukes contain two plant chemicals, lignans and cucurbitacins, that may guard against certain cancers.2

Surprising Fun Fact: Cucumbers, like tomatoes, are actually a fruit!

Easy Cucumber Recipes For Fresh Summer Meals

Time to add some more cucumber recipes to your repertoire, particularly if you have a surplus from your backyard garden! Here are 20 easy cucumber recipes you’re going to enjoy guilt-free all summer long.

Whole wheat orzo—a rice-shaped pasta—makes the perfect base for healthy pasta salad recipes when paired with fresh summer veggies like cucumber. In this version, we add cucumbers, tomatoes and onions for a totally refreshing summer salad that will make you pass up mayonnaise-y potato salad every time. It’s dressed with a piquant lemon dressing made of lemon juice, zest, olive oil and black pepper. The longest step of this recipe is waiting for the orzo to cook. One serving is 276 calories and counts as one Smart Carb, half of a PowerFuel, one Extra and one Vegetable serving. Click here for the full recipe! >

Cucumbers shine in the creamy avocado salsa that tops this light, flaky fish dinner. Tilapia is coated in a dry-rub seasoning made from paprika, cayenne, thyme, oregano, garlic, onion powder and black pepper. Sautéed in light butter, it’s capped with the refreshing salsa that combines chopped cucumber, red onions, avocado and lime juice. The recipe makes four servings at 210 calories each. One serving counts as one PowerFuel and two Extras. Click here for the full recipe! >

Cucumber takes the place of bread so you can have two whole deli sandwiches for lunch! Spread with a wedge of cheese and topped with deli meat, it’s a low-carb and low-calorie lunch that you’ll want to make every day. One serving is only 108 calories and counts as one PowerFuel, one Extra and one Vegetable. You can also feel free to get creative with this one and make different types of cucumber sandwich recipes with different toppings. Click here for the full recipe! >

Restaurant and store-bought sushi can hide loads of calories. Making your own keeps it light and healthy. This creative take on sushi turns it into a tower with all of your favorite ingredients. Tower construction is easy: Start with a sweet and savory mango-cuke mixture, followed by chopped sushi-grade tuna, avocado and spicy brown rice. Refrigerate for 30 minutes before flipping it over and serving with a sprinkling of black sesame seeds. This dish for sophisticated palates can be served over veggie noodles, a salad or eaten as is for only 295 calories. On Nutrisystem it counts as one SmartCarb, one PowerFuel and two Extras. Click here for the full recipe! >

Did we have you at “3-Ingredient?” This may be one of the easiest cucumber snack recipes for weight loss! Partially peel a cucumber, slice it into sticks and dust each one with chili lime seasoning and Pink Himalayan salt. Eat. It’s that simple and delish! One serving is only 40 calories and counts as one unlimited Vegetable on Nutrisystem. Click here for the full recipe! >

Invest in a low-cost spiralizer—you won’t be sorry! It makes veggie pasta swaps that are great if you’re trying to cut carbs or calories. Try making cucumber noodle recipes made with English cucumbers (no seeds). We did and combined them with red bell peppers and red onions for this easy salad. Top these veggies with a homemade dressing made from sesame oil, rice vinegar, reduced sodium soy sauce, red chili flakes and a couple of drops of stevia. A sprinkle of sesame seeds adorns this 49-calorie side dish that counts as one Vegetable and one Extra on Nutrisystem. Click here for the full recipe! >

This cool-as-a-cucumber salad makes four servings. However, at 34 calories per serving, you could eat all four without sabotaging your weight loss! Plus, it’s so easy to make: toss together this mélange of sliced cherry tomatoes, cucumbers, red onions and mint. Topped with a tasty homemade lemon dressing, one serving counts as one Vegetable on the Nutrisystem plan. It’s one of the best cucumber salad recipes! Click here for the full recipe! >

If you’ve never had it, farro is a nutty, chewy form of wheat that’s super versatile. Combined with deshelled cooked edamame, coleslaw mix, shredded purple cabbage, chopped green onion and cucumbers, it’s the perfect summer side dish. Dress it up with a mixture of soy sauce, rice vinegar, sesame oil, olive oil and garlic powder, then sprinkle with some cashews and black sesame seeds. It counts as one SmartCarb, one PowerFuel, one Vegetable and one Extra. Click here for the full recipe! >

If you like tabbouleh—the Middle Eastern grain salad with cukes, lemon, parsley and mint—you’ll love this take that substitutes quinoa for the classic bulgur. Salad ingredients include diced cucumber, chilled cooked quinoa, red onion, mint and roughly chopped fresh parsley. It’s dressed lightly with a mixture of olive oil, apple cider vinegar, lime juice and black pepper. One serving is 262 calories and counts as one SmartCarb, one and a half Vegetables and two and a half Extras on Nutrisystem. Click here for the full recipe! >

This lunch recipe turns deli meat and other savory ingredients into simple skewers which are way more fun to eat than a plain old sandwich. You can choose your favorite low-salt deli meats (chicken, turkey, ham or roast beef) and alter a few ingredients—add pickles if you don’t like black olives, for example—to suit your taste. The recipe starts with four slices of deli meat, which you thread on a skewer with cheese cubes, thick slices of romaine lettuce, cherry tomatoes, black olives, cucumber slices and pieces of whole wheat pita bread. Your lunch (two skewers!) clocks in at only 253 calories and counts as one SmartCarb, two PowerFuels and one Extra. Click here for the full recipe! >

This new take on the old picnic standard will become one of your go-tos. It’s so easy to make! A chopped seedless cucumber marinates for four hours in a dressing of white vinegar, fresh parsley, chopped fresh fill, minced garlic and salt. You’ll taste that zesty dressing in every bite. Minimal calories for one tasty Vegetable serving. Click here for the full recipe! >

If this reminds you of Greek tzatziki sauce, that’s because it has the same ingredients: plain Greek yogurt, chopped cucumber, dill, garlic and lemon juice. It makes a wonderful low-cal (73.5 calories per serving) dip for crackers or crudité, a spread for sandwiches or even a topping that turns a plain broiled chicken breast into something more delicious. One serving counts as half of a PowerFuel. Click here for the full recipe! >

Start your morning off right with this tasty sandwich chockfull of veggies. It’s made with a Nutrisystem Honey Wheat Bagel topped with fat-free cream cheese, sliced cucumbers and raw bell peppers. It has the right amount of chew, creaminess and crunch to satisfy every savory breakfast lover. One is only 184 calories and counts as one Nutrisystem Breakfast, half of a Vegetable serving and one Extra. Click here for the full recipe! >

Giving nachos the Greek treatment is perfection! You’ll make some pita chips from three pieces of whole wheat pita bread, which you’ll top with shredded cooked chicken and feta cheese. Just bake it to melt the cheese a little. Finally, top these tasty nachos with cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, tzatziki dip and sliced black olives. The recipe makes six servings, each clocking in at 175 calories. It counts as one SmartCarb, on PowerFuel and one Extra. Click here for the full recipe! >

Use the seafood of your choice in this recipe (which calls for imitation crabmeat) but stick with the many crunchy veggies: This healthy dinner bowl contains Persian cucumbers, avocados, carrots, edamame and scallion over riced cauliflower. Dressed in a combo of light mayonnaise and sriracha, plus a sprinkling of sesame seeds, this is one satisfying meal which clocks in at 317 calories and counts as two PowerFuels, two Extras and two Vegetables. Click here for the full recipe! >

World’s easiest brunch—for you and a friend or partner—or just an extra special breakfast, this take on avocado toast starts with two slices of whole wheat bread. Of course, you add a schmear of creamy avocado, but then you top with thin slices of cucumber, halved cherry tomatoes, chopped Kalamata olives, reduced fat feta cheese, dried oregano and a pinch of crushed red pepper flakes if you want a little more bite to your breakfast. One slice is 205 calories and counts as one SmartCarb one PowerFuel and two Extras. Click here for the full recipe! >

Sesame Avocado Toast! >

Cucumber serves as the vessel for a delicious crab salad made from crab (of course!) mixed with lemon juice, light mayonnaise, minced cilantro and diced red onion. Place mixture into the scooped out center of one-inch cucumber slices. It contains 150 calories per serving, plus 17 grams of satisfying protein. This tasty lunch, dinner or party appetizer counts as one PowerFuel, two Vegetables and one Extra. Click here for the full recipe! >

Check out these other delicious cucumber cup recipe ideas:

This warm weather appetizer is cute, colorful and creative. Easy Melon Prosciutto Skewers are simple to make and feature a unique sweet and salty flavor combo. Fresh melon cubes and slices of prosciutto are stacked onto toothpicks with cucumber slices, fresh basil and mozzarella balls for an easy no-bake appetizer. Click here for the full recipe! >

Cucumbers are a staple for summer salad recipes, including this diet-friendly Panzanella Salad that packs in the nutrition and flavor. In addition to crunchy cukes, it also has artichoke hearts and shredded rotisserie chicken for plenty of fiber and protein. The homemade vinaigrette will definitely become a go-to staple for all of your side salads. Click here for the full recipe! >

Summer meal prep is made easy and delicious with this perfect, refreshing and healthy lunch idea. Featuring crisp veggies like cucumbers, cherry tomatoes and onions, plus Greek salad staples like olives, chickpeas and feta cheese, this Mason Jar Greek Salad is made for grabbing and going on the way out the door. Click here for the full recipe! >

Sources:

https://snap-ed.michiganfitness.org/wp-content/uploads/cucumbers-family-newsletter-2016.pdf

https://www.livescience.com/51000-cucumber-nutrition.html

source https://wealthch.com/20-crisp-and-cool-cucumber-recipes-for-summer/

0 notes

experiencenaturetoday · 3 years

Photo

This creamy, easy BLT pasta salad recipe is loaded with tomatoes, arugula, and avocado, plus crispy bacon that’s all topped with a super simple Ranch-style dressing made healthier with a combo of Greek yogurt and mayo.

Easy BLT Pasta Salad

If you’re a fan of a creamy pasta salad, or an ultra easy-to-make pasta salad that’s loaded with healthier goodness (plus bacon!), this avocado and bacon pasta salad is for you.

Once the garden tomatoes come into harvest, BLT sandwiches are a staple at our house. And the only thing that makes them even better is adding avocado for them to become BLATs. Bacon, lettuce, avocado, and tomato sandwiches that are now a BBQ pasta salad staple.

BLT Pasta Salad Ingredients

I’m sure you can already guess the key ingredients in this BLT pasta salad recipe, but I added in a few more veggies to add extra pops of flavour. Instead of lettuce, I used peppery arugula, which pairs beautifully with the ranch pasta salad dressing. And I prefer using cherry tomatoes in this BLT pasta salad because they’re so juicy and hold their shape nicely.

The other ingredients you’ll need for this potluck side dish are:

Pasta

Bacon

Cherry tomatoes

Arugula

Avocado

Red onion

Greek yogurt

Mayonnaise

White vinegar

Chives

Parsley

Garlic powder

Salt and pepper

The pasta salad dressing is a little healthier, because I used Greek yogurt instead of full flavoured mayonnaise and sour cream. But thanks to the fresh herbs it has a totally fresh and delicious flavour.

As with any cold pasta salad, taste the dressing after you’ve whisked it together to see if it needs more salt or pepper. It’s much easier to season the dressing before it’s been tossed with the pasta!

How to Make BLT Pasta Salad

To make this homemade pasta salad, you’ll first need to cook the pasta noodles according to the package’s instructions. I tend to undercook my pasta just a bit for pasta salads so it doesn’t turn to mush as it absorbs the salad dressing.

While the pasta cooks, dice the bacon and cook it until it reaches your desired level of crispness. Note that you won’t have to oil the pan before cooking the bacon in it as the bacon will release a good amount of fat as it cooks.

Once the pasta has cooled slightly and the bacon and veggies have been prepped, add everything to a large bowl and toss to combine.

Next up is the dressing. This pasta salad dressing is so easy to make, and is an easier rendition of my homemade Ranch dressing for saucing this easy pasta salad. In a separate bowl, whisk together the homemade ranch dressing. Pour the dressing over the BLT pasta salad and gently stir to distribute it.

Can I Use Fat-Free Greek Yogurt?

Personally, I would steer clear of using fat-free yogurt in this homemade pasta salad. Fat-free yogurts are often loaded with additives to make up for their flavor, and have a tendency to separate. Stick to low-fat or whole milk plain Greek yogurt for this recipe.

The Best Pastas for Pasta Salad

I like this pasta salad best with a short pasta noodle, and like in my Shrimp and Macaroni Salad I use my favorite shell noodle. But, there are quite a few other types you can try, like:

Farfalle (bowtie or butterflies)

Gemelli (twists)

Fusilli (springs)

Campanelle (flowers)

Penne (tubes)

Orichette (ears)

Always cook your pasta in water that’s been generously salted. I always prefer kosher salt to regular table or iodized salt because it’s not as harsh due to its larger, flakier crystals.

Can I Prep This Pasta Salad in Advance?

I actually prefer my pasta salads to be served chilled, so yes, you can definitely prep this bacon pasta salad in advance. Just note that the longer the bacon sits in the dressing, the less crisp it will be when you serve this pasta salad.

With that said, this BLT pasta salad will be fine if you let it sit in the fridge for a few hours prior to serving it. This will give the flavors time to come together.

Can I Double This BLT Pasta Salad Recipe?

If you’re making this pasta salad for a backyard BBQ or potluck party, you can easily double the recipe if you’ll be feeding a lot of people. One pound of pasta makes a lot of pasta salad, and the salad as-is serves 12 or more, but will stretch further if you’re serving other salads or side dishes along with it.

Tips for Making BLT Pasta Salad

If you’re out of ingredients or out of time to make the easy homemade dressing, feel free to use a quality bottled ranch dressing instead.

We prefer using classic pork bacon to make this BLT pasta salad, but you’re welcome to use any type of bacon you’d like.

One final note: the sliced avocado will brown as it sits in this BLT pasta salad. Personally, I don’t mind eating brown avocado (it’s perfectly safe to eat!), but if that’s something you’re worried about you can wait to stir it in until just before you serve this homemade pasta salad.

#pasta BLTpasta healthy foodporn

0 notes

laurasilsbee · 4 years

Text

Eat Your Stress Goodbye with Healthy Foods

When you’re stressed out, the foods that you’re turning to are most likely going to be traditional ‘comfort’ foods – think big meals, take-out, fatty foods, sweet foods, and alcohol. Let’s face it – we’ve all found some comfort in a tasty meal and a bottle of beer or glass of wine when we’ve been stressed out or upset about something. However, this isn’t a good permanent solution.

When you’re turning to unhealthy foods you can feel better temporarily, but in the long run, you will feel worse. When your body isn’t getting the right nutrition, you can begin to feel less energetic, more lethargic, and in some cases less able to concentrate and focus. All of this can lead to even more stress.

Foods that Fight Stress

If you’ve been feeling more stressed out than usual lately, it’s important to know which foods are best to choose and which to avoid when it comes to combating stress and helping you to deal with feelings of stress and anxiety. The best way to fight stress is to have a healthy, balanced diet which includes a moderate amount of each of the different food groups.

Filling up on foods such as whole grains, leafy vegetables, and lean proteins as the basic staples of the diet is the best way to ensure that your body gets the optimum amounts of nutrients to fight both physical and mental health problems. When it comes to choosing the foods to eat, some have a range of great properties which help the body to combat stress. Choosing these stress-busting foods will help to heal and calm your mind permanently, rather than providing a temporary fix.

Some of the best stress-fighting foods include:

• Avocado – Avocados are a creamy and versatile fruit which can be eaten in a range of different ways whether you enjoy it raw, made into sauces, dressings and dips, or in a smoothie. These nutrient-dense fruits have the properties to stress-proof your body, thanks to their high glutathione content which specifically blocks the intestinal absorption of certain fats which cause oxidative damage. Avocados also contain higher levels of vitamin E, folate, and beta-carotene than any other fruit, which boosts their stress-busting properties. However, be careful with portion control when eating avocado, as it is high in fat. No Avocados? Keep this Avocado Oil in your Pantry. You can also try this Avocado Mayo by Primal Kitchen.

• Blueberries – If you’re feeling stressed out and reaching for the snacks, swapping chocolate or chips for one of the best superfoods is a great way to help you deal with your stress levels and achieve a higher level of calm. Blueberries have some of the highest levels of antioxidants, especially antho-cyanin, which means that this berry has been linked to a wide range of health benefits including sharper cognition, better focus, and a clearer mind – all of which can help you to better deal with stress. Keep these Chilean organic blueberries on hand. They are freeze-dried to protect their rich nutritional content and deep blue tone. This Blueberry Powder is great to mix our into yogurt, oatmeal, smoothies, or desserts, your health always wins!

• Chamomile Tea – Of course, it’s not all about what you’re eating when it comes to managing stress; what you’re drinking can also alleviate or worsen the stress you're feeling. Drinking liquids which are high in sugars and caffeine, such as coffee, energy drinks or soda, can actually increase your stress levels if consumed regularly. Chamomile tea has long been used as a natural bedtime soother, and it has also been used in clinical trials, which determined that chamomile tea is effective in reducing the symptoms of generalized anxiety disorder. I like these hot tea brands of Chamomile Tea: Yogi and Tazo.

• Chocolate – Although it’s usually seen as an unhealthy treat, there is an undeniable link between chocolate and our mood. Studies have shown that eating chocolate can actually make you happier. However, that doesn’t mean that you can start munching on chocolate bars every time you're stressed out – chocolate works best as a de-stressor when eaten in moderation and as part of a healthy and balanced diet. Dark chocolate in particular is best for you, as it contains more flavonols and polyphenols, two hugely important antioxidants which can help combat stress, more than many fruit juices. Try the Hu Chocolate Bars for taste!

• Beef – Grass-fed beef is not only kinder to the planet and to animals, it’s also good for people, too. Grass-fed beef has a huge range of antioxidants, including beta-carotene and Vitamins C and E, which can help your body to fight stress and anxiety. If you’re looking for more reasons to spend a little more money on organic, grass-fed beef, it’s also lower in fat than grain-fed beef whilst being higher in omega-3. Are you on the go? Try Chomps Grass Fed Beef Jerky Meat Snack Sticks.

• Oatmeal – Oatmeal is great in that it can be a filling comfort food, but also has a large number of healthy properties to actually make you feel better from the inside out. A complex carbohydrate, eating oatmeal causes your brain to produce higher levels of the feel-good chemical serotonin, helping you to feel calmer and less stressed. Studies have shown that kids who choose oatmeal for breakfast tend to be much sharper throughout the morning in school compared to kids who had alternative morning meals. I love Bob's Red Mill Organic Quick Cook Steel Cut Oats. Check out my Matcha Overnight Oats on the blog.

• Walnuts – If you’re looking for a healthy snacking option which will help you to stay better in control of your stress levels, walnuts are a great choice. There is no denying the sweet, pleasant flavor of walnuts and they can be a tasty snack for in-between meals or as part of a desert. A versatile nut, walnuts are great for salads and oatmeal toppings or add them to a sweet treat such as banana bread, coffee cake or walnut cake. Walnuts should always be a pantry staple, even if you just snack on them plain.

• Pistachios – another food which is great for snacking on and can also help to combat stress and anxiety in the long term is pistachios. Studies have found that simply eating two small, snack-size portions of pistachios per day can lower vascular constriction when you are stressed, putting less pressure on your heart by further dilating your arteries. Along with this, the rhythmic, repetitive act of shelling pistachios can actually be quite therapeutic! I like the Wonderful Pistachio Brand. Add them to a bowl for guests to snack on or have these amazing nuts showcased on a charcuterie board.

• Green Leafy Vegetables – leafy, green vegetables should be a pivotal part of anyone’s diet. Along with helping to combat stress, leafy greens are full of nutrients and antioxidants which help to fight off disease and leave your body feeling healthier and more energized. Dark leafy greens, for example spinach, are especially good for you since they are rich in folate, which helps your body to produce more mood-regulating neurotransmitters such as serotonin, which is a ‘feel-good’ chemical. Making leafy greens a part of your diet will help you to feel happier and less stressed out overall. If you don’t have time to grab some fresh produce, I recommend keeping Amazing Grass Green Superfood: Super Greens Powder in the pantry so you can grab it when you need some greens.

• Fermented foods – last but not least, eating fermented foods such as yogurt can help to keep your gut healthy, which actually in turn will help to improve your mental health and reduce stress levels. The beneficial bacteria which are found in fermented foods such as sauerkraut, kimchi or yogurt actually have a direct effect on your brain chemistry and transmit positive mood and behavior regulating signals to your brain via the vagus nerve.

Putting Together Your Diet Plan

Planning your meals wisely is key to not only staying physically fit and healthy, but also to staying mentally strong and being able to best manage your levels of stress. Knowing which foods to avoid and which are the best to reach for to snack on when you’re feeling worried and anxious is important to helping you get control over your emotions and fears.

When you’re feeling stressed, you may be tempted to reach for classic ‘comfort foods’ – usually foods which are laden with sugar, very starchy, or greasy. However, although these foods can make you feel momentarily better, they will actually make you feel worse in the long run.

Having stress-busting snacks such as fresh berries, dark chocolate, yogurt, walnuts or pistachios, or even a fruit smoothie with avocado and leafy greens in it can help you to feel better in both the short and long term when it comes to stress.When it comes to combating and dealing with stress in the long run, it’s important to make sure that for the most part, you are eating a diet which is healthy and balanced.

In order to stay on track, it’s a good idea to make a meal plan for your week and plan ahead to make sure that you have a good selection of these stress-busting foods in your kitchen to make meals and snacks from when you’re feeling like stress-eating. Making sure that the majority of your meals include foods such as lean proteins and leafy green vegetables will not only make you feel healthier overall, but can improve your mental health and stress levels, too.

Stress Busting Menu Ideas:

Breakfast: Oatmeal with berries or a fruit smoothie with avocado and berries

Mid-morning snack: Natural yogurt with fruit or a handful of pistachio nuts

Lunch: A whole-grain pasta salad filled with plenty of leafy greens

Afternoon snack: Dark chocolate

Dinner: Grass-fed beef with vegetables

Before bed: Chamomile tea

Of course, you don’t need to stick to this menu – but it gives you a good idea! Remember to exercise good portion control when eating foods such as nuts, chocolate, yogurt or avocado! As the saying goes, you are what you eat – so make sure that first and foremost, you’re filling yourself up with foods which are good for your mental health.

XOX, Laura

https://www.fasterwaycoach.com/#laurasilsbee

#Healthy foods #stress

0 notes

ketoeasyrecipes · 4 years

Link

healthy dinner recipes

Looking For Healthy Dinner Recipes?

These are the best healthy dinner recipes thoughts that our perusers return to over and over for delicious and nutritious recipes. For quite a long time, we've been composing healthy dinner recipes here on A Easyrecipes.info. Because: if you’re going to the trouble of eating dinner, why not make both delicious and nourishing? This is the energy that energizes us without fail, creating recipes that you'll love to prepare for your loved ones. I needed to make an assortment of a portion of the recipes that have gotten overwhelming applause from our perusers and supporters for being good, however healthy dinner thoughts. What's our meaning of healthy? I don't follow any diet plan explicitly. How we eat by and large follows the Mediterranean diet: parcels and heaps of vegetables and natural products, entire grains, and healthy fats like olive oil. Our concept of health is less about carbohydrate contents and progressively about supplements and a variety of veggies. Did I notice bunches of and loads of vegetables? Huge numbers of the recipes you'll discover here are vegetarian or vegan; however, they taste so delicious you don't feel like you're doing any penances. We trust you'll appreciate these healthy dinner recipes as much as we do!

And now, our best healthy dinner recipes!

healthy dinner recipes

1. Best Grilled Shrimp Foil Packets Recipe

Try these easy & delicious Grilled Shrimp Foil Packets from Easyrecipes.info at your next BBQ!

healthy dinner recipes

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined

2 cloves garlic, minced

2 smoked andouille sausages, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 lb. red bliss potatoes, chopped into 1-in pieces

2 tbsp. extra-virgin olive oil

1 tbsp. Old Bay seasoning

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped parsley

1 lemon, sliced into thin wedges

4 tbsp. butter

DIRECTIONS

Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

NOTES

Also try this 14 Healthy Recipes to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

2. Chicken and Avocado Burritos

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

healthy dinner recipes

INGREDIENTS

4 burrito sized tortillas (corn tortillas for gluten-free), warmed

1 pound cooked chicken, sliced or shredded

1 large avocado, diced

1 cup Monterey Jack cheese, shredded

1/4 cup salsa verde

1/4 cup sour cream or greek yogurt

2 tablespoons cilantro, chopped

DIRECTIONS

Assemble the burritos, optionally toast, and enjoy!

Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

3. Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Looking for easy crockpot chicken recipes? This shredded buffalo chicken is made with just 4 simple ingredients! It's so dang good in a hoagie roll, or even on a salad if you're keeping it low carb. Cook it on high or low in your slow cooker, and enjoy it for lunch or dinner recipe.

healthy dinner recipes

INGREDIENTS

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank's Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

DIRECTIONS

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

4. Oven Baked Chicken Parmesan

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

Healthy Dinner Recipes

INGREDIENTS

2 tablespoons olive oil

2 chicken breasts About 1 pound of chicken total

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese fresh grated

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup marinara sauce

1 ½ cups shredded mozzarella

2 tablespoon minced parsley optional, for garnish

DIRECTIONS

Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

5. Whole30 Steak Bites with Sweet Potatoes and Peppers

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe that's ready in under 45 minutes.

healthy dinner recipes

INGREDIENTS

1 large sweet potato (about 12 ounces), diced into 1" pieces

1 tsp sea or kosher salt

1 lb flat iron steak, diced into 1" pieces

3 tbsp olive oil, divided

2 cloves garlic, minced

2 bell peppers, seeded and diced into 1" pieces

4 green onions, thinly sliced

2 tbsp coconut aminos

2 tsp cracked black pepper

2 tbsp fresh chopped cilantro

DIRECTIONS

Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.

Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.

Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.

Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.

Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

6. Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.

healthy dinner recipes

INGREDIENTS

2 cups shredded chicken

1 ripe avocado- mashed

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

1 ½–2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper- to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5–6 Tortillas (8 or 10 inch diameter)

DIRECTIONS

NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

7. Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!

healthy dinner recipes

INGREDIENTS

Shrimp Marinade

1lb shrimp, uncooked, peeled, deveined, tails removed

1 tsp dark chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

1 tsp garlic minced, (or 1/2 tsp garlic powder)

1/2 tsp red pepper flakes

1/2 tsp kosher salt

Juice of 1 lime (about 2 tbsp)

3 tbsp avocado oil

Taco Elements

1 cup shredded green cabbage

1 cup shredded purple cabbage

8–10 small flour or corn tortillas, lightly toasted

Garnish:

Fresh cilantro

Lime wedges

Avocado Crema

1 medium avocado, seed removed and flesh scooped out

1/2 cup cilantro

1 jalapeño, seeds removed

3 cloves of garlic, peeled

2 limes, juiced (3 tbsp)

1/2 cup plain greek yogurt

3 tbsp avocado oil

3 tbsp water

1/2 tsp kosher salt

DIRECTIONS

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a cast iron skillet or grill them.

Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.

Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

8. Healthy Baked Eggplant Parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

healthy dinner recipes

INGREDIENTS

2 medium eggplants, sliced into 1/2” thick rounds

2 large eggs

1 cup almond flour*

1 cup freshly grated Parmesan, divided*

2 teaspoons Italian seasoning

1/2 teaspoon sea salt

Freshly ground black pepper

Cooking spray

1 24 oz jar (3 cups) marinara sauce

2 cups shredded mozzarella*

1/3 cups thinly sliced basil

DIRECTIONS

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.

In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.

Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.

In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.

Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

NOTES

If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.

If you want to keep this dairy-free, use dairy-free cheese options.

Inspired by Eating Well Magazine.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

9. Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

healthy dinner recipes

INGREDIENTS

1 and half pounds boneless chicken breasts

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 can 20 oz. sliced pineapple save the juice for the sauce

1 tablespoon cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves minced

4 servings of cooked rice.

DIRECTIONS

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Add dijon mixture to the pan, reduce heat and cover.

Allow to simmer for 15 minutes.

Remove chicken from the pan.

Stir the cornstarch mixture and add to the pan and bring to a boil.

Stir for 2 minutes.

Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.

Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.

Serve over rice.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

10. Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!

Healthy Dinner Recipes

INGREDIENTS

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes (petite for regular)

1 8 oz can tomato sauce

1 Tbs balsamic vinegar

1 cup long grain white rice

1-2 cups Colby Monterey Jack cheese

DIRECTIONS

In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.

Add in garlic and cook until aromatic, about 1 minutes.

Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.

Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.

Remove from heat and stir in 1 cup cheese.

Top with remaining cheese and place cover back on to melt.

Serve with chopped parsley if desired.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

11. Spinach Lasagna Roll Recipe

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

healthy dinner recipes

INGREDIENTS

2 cups homemade marinara sauce, plus more for serving

9 uncooked lasagna noodles, wheat or gluten-free

10 oz package frozen chopped spinach, thawed and squeezed well

15 oz part skim ricotta cheese, I like Polly-o

1/2 cup grated Parmesan cheese

1 large egg

kosher salt and fresh pepper

9 tbsp about 3 oz part skim mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

12. Crispy Garlic Parmesan Brussels Sprouts

Easy-to-make roasted brussels sprouts that will win anyone over. Even the little ones! This recipe comes together in under 30 minutes and is FULL of amazing flavor!

healthy dinner recipes

INGREDIENTS

1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)

2 tbsp unsalted butter, (melted)

2 tbsp olive oil

1/2 tsp salt, (more or less - to taste)

1/4 tsp pepper, (more or less to taste)

1 tsp garlic powder

1/2 tsp onion powder

1/3 cup panko breadcrumbs, (or regular breadcrumbs)

1/4 cup grated parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.

If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.

To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.

Next, add in the panko and parmesan cheese. Toss gently to combine.

Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.

If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.

Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.

Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

NOTES

BAKE TIME: Please keep in mind that roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there.The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them.

MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

13. Asian Chicken Lettuce Wraps

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat from Easyrecipes.info is a great low-carb dinner!

healthy dinner recipes

INGREDIENTS

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. freshly grated ginger

1 lb. ground chicken

1/2 c. water chestnuts, drained and sliced

2 green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

DIRECTIONS

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

14. Healthier Broccoli Chicken Casserole

This healthier Broccoli Chicken Casserole recipe is made with tender chicken and broccoli, your choice of pasta, and the BEST creamy cheddar mushroom sauce.

healthy dinner recipes

INGREDIENTS

8 ounces uncooked pasta* (I used whole-wheat rotini)

1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)

2 tablespoons butter or olive oil

1 small white onion, thinly sliced

8 ounces baby bella (cremini) mushrooms, thinly sliced

4 cloves garlic, minced

3 tablespoons flour

1 cup chicken or vegetable stock

1 1/2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 cups diced (or shredded) cooked chicken

DIRECTIONS

Heat oven to 400°F.

Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.

Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.

Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.

In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.

Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.

Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

15. Black Bean Avocado Crunch Wrap

When I'm craving a Cruchwrap Supreme, I don't go to Taco Bell, I stay at home. In fact, I can proudly say that I have perfect Crunchwrap Supreme Recipe.

healthy dinner recipes

INGREDIENTS

CRUNCH WRAP

4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)

1 15 ounce can black beans, rinsed and drained

1 cup Skinny Nacho “Cheese” Sauce

2 jalapeños

2 cups cooked brown rice

2 Avocados, pit removed, and cut into bite sized pieces

1 cup grape tomatoes, diced

1 yellow onion, diced

DIRECTIONS

Prepare all vegetables

Lay one tortilla on a plate surface

Place a 1/4 cup of cooked brown rice in the middle

Place 1/4 of the can of black beans on top of the rice

Continues with 1/4 of the remaining ingredients.

Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.

Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.

Heat a Non-Stick Pan for Oil-Free Cooking to medium low

Place tortilla folded side down first; this will seal the folds

Cook for about 7 minutes; check to make sure golden brown before flipping over

Gently flip crunch wrap over

Cook another 7 minutes, checking to make sure it is golden brown.

Make remaining 3 (I use different pans to have them all done at once).

Serve with salsa or guacamole or BOTH!

I cut in half to share 🙂

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

16. Grilled Chicken and Asparagus Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce.

healthy dinner recipes

INGREDIENTS

2 boneless skinless chicken breasts

1 teaspoon Italian seasoning

1 pound asparagus, woody ends cut off

Olive oil, kosher salt and fresh ground black pepper to taste

12 ounces rotini pasta, gluten free if needed

1/3 cup pesto

1/2 of a lemon, juiced

3 tablespoons shredded Pecorino Romano or parmesan cheese

2 tablespoons toasted pine nuts

Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

Cook the pasta according to package instructions. Drain and put into a large serving bowl.

While the pasta cooks, preheat the grill to medium-high heat.

Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.

Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.

While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.

Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

17. Loaded Burger Bowls with "Special Sauce" (Whole30, Paleo, Low Carb)

Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! These low carb burger bowls are Whole30 and paleo, too.

healthy dinner recipes

INGREDIENTS

Burger Bowls Meat

1 pound ground beef any %

4 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon avocado or refined coconut oil

Burger Bowls

2 small heads romaine sliced and root discarded

1 1/2 cups cherry or grape tomatoes halved

1/2 cup pickles plus more to taste

1 cup red onion thinly sliced

8-10 slices bacon cooked til crisp and roughly crumbled

2 avocados peeled and pitted

1/2 tablespoon lemon juice

1/2 teaspoon salt

Special Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon coconut aminos if on Whole30, see note for details

2 teaspoon maple syrup if not on Whole30, see note for details

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

Pinch crushed red pepper

pinch salt

INSTRUCTIONS

In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.

Meanwhile, prepare remaining elements for the burger bowls.

Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.

Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.

When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.

Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.

NOTES

You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!

Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.

If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup.

Whole30 Special Sauce Ingredients:

1/2 cup Whole30-compliant mayonnaise

2 tablespoons Whole30-compliant ketchup

1 tablespoon coconut aminos

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

Non-Whole30 Special Sauce Ingredients:

1/2 cup mayonnaise

2 tablespoons ketchup

2 teaspoons pure maple syrup

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

18. Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

healthy dinner recipes

INGREDIENTS

For Casserole:

5-6 cups mashed potatoes

1 cup corn

1 cup cheddar cheese, freshly grated

6 Frozen Chicken Strips

.87 oz. packet Brown Gravy Mix

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.

Spread the potatoes on the bottom of a 9 x 13 casserole dish.

Note: If your mashed potatoes are cold, warm them first.

Top with corn and cheese.

Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.

Bake for 20 minutes, until the chicken is crisp.

Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.

Drizzle desired amount of gravy over the casserole dish and serve!

NOTES

Milk may be used instead of half and half. You can also use cream for ultimate decadence.

If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.

For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

19. Healthy White Chicken Chili

Healthy white chicken chili that's easy, creamy and dairy free. This family favorite recipe includes options to make it in the slow cooker!

healthy dinner recipes

INGREDIENTS

½ tablespoon olive oil

1 medium white onion, chopped

1 can mild green chiles (or sub 2 seeded and diced jalapenos)

1 tablespoon ground cumin

2 teaspoons chili powder

¼ teaspoon coriander

1/4 teaspoon dried oregano

4 cups low sodium chicken broth

2 (15 ounce) cans chickpeas, rinsed and drained

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken thighs (or chicken breast)

½ cup frozen corn

1 medium lime, juiced

1/3 cup fresh, chopped cilantro

For garnish:

Tortilla strips or chips

Extra cilantro

Avocado slices

Extra lime wedge

INSTRUCTIONS

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.

Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.

After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.

Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

NOTES

Make this in your slow cooker:

Making healthy white chicken chili in the slow cooker is EASY.

Simply add all ingredients except the lime juice and cilantro to your slow cooker.

I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.

Cook on high for 3-4 hours or low for 6-7 hours.

Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro.

Season to taste.

That's it!

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

You don’t want to sabotage your whole day by eating a bad meal. You’ve had a long day and you just want a quick, inexpensive, healthy meal to eat while you snuggle up in your PJs and catch up on your favorite Netflix show. Since I’m also one for quick and healthy meals, I’ve compiled a list of my 18 Keto Dinner Recipes favorite meals for those who share in my attitude. I hope you enjoy them!

#vegan #keto #milton #family #dinner #mouse #animals #imgur #video #frog #hungry #bug #eat #snack #up

0 notes

igrublocal · 4 years

Text

7 Worst Takeout and Delivery Food to Never Order | Eat This Not That

Let's be honest: sometimes we just don't want to cook! It's inevitable that takeout and delivery start to call our names as the weekend approaches, and in the midst of a global pandemic like the world is in right now, supporting local restaurants by ordering in has been a go-to for many. But when it comes to getting food to-go, it can be easy to make unhealthy choices—sometimes without even realizing it.

That said, we checked in with nutritionist Amy Tao, MS, of Based Wellness to help us identify the biggest culprits when it comes to takeout and delivery, while also suggesting some healthier swaps. Which meals are truly the worst takeout food you can order?

Here are the seven worst takeout and delivery foods ever.

The crowd-favorite snack is quite scrumptious, yet it's a treat that has the potential to get unhealthy very quickly as large amounts of toppings such as high-fat sour cream, salty cheese, and guacamole continue to pile on over the bed of deep-fried chips.

A 2016 study showed the link between a high-fat diet and a negative impact on the gut microbiome, which could weaken the immune system. A high-fat diet has been associated with the development of obesity and chronic disease risk, too.

"Instead, order chips with restaurant-made salsa or pico de gallo and some guacamole," Tao says. "Or ask the restaurant you are ordering takeout from for some fresh veggies like peppers, carrots, and radishes to dip."

If nachos aren't as appetizing once cutting out some of the better-tasting ingredients, Tao's suggests choosing tacos instead. "This way you're getting all the flavors you are craving but the portions are way more reasonable," she says.

While chicken Alfredo is creamy, cheesy, and delicious, it's extremely high in calories, fat, and sodium.

"For example, an order of chicken alfredo from Olive Garden contains 1,620 calories, 100 grams fat, and 1,680 milligrams of sodium," Tao says.

A 2020 study showed that high amounts of sodium can increase blood pressure and even weaken your immune system. Instead, Tao suggests opting for a tomato-based marinara sauce over a cream-based sauce while ordering Italian takeout.

"Also, see if they have items like grilled zucchini, eggplant, mushrooms, or chicken to add to your dish," she says.

General Tso's Chicken

Unfortunately, this Chinese-takeout staple is not the best choice because of the triple whammy: It's a dish that is battered, fried, and then coated in a sauce with copious amounts of sugar.

"With an order of General Tso's chicken packing in over 60 grams of sugar, this would be more than double the amount of sugar someone should be consuming in a day," Tao says. Yikes!

In a , there was an association found between a high-sugar diet and a greater risk of dying from heart disease.

But sugar isn't the only issue when it comes to this sweet and spicy dish.

"Despite the sugary taste of this dish, it is often also packed with sodium too," Tao says. "Add a pile of rice and this especially is not a great choice."

Tao suggests opting for dishes that are steamed or stir-fried with vegetables when you're ordering Chinese takeout. When it comes to the sides, she recommends ordering brown rice or just skipping the rice completely.

"Cook up a bag of frozen cauliflower rice from your freezer for an effortless addition to your takeout meal," she says.

Golden, fried, and crispy French fries aren't the best choice on their own, but when they're loaded with foods like cheese and bacon and then served with a creamy sauce, this dish quickly makes it to our list of unhealthy takeout options.