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19 Healthy Dinner Recipes Under 10 Minutes


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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!

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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!

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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

  1. 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.
  2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  3. 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

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2. Chicken and Avocado Burritos


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

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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

  1. 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

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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.

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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

  1. 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. 
  2. 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).
  3. Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
  4. 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. 

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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!

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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

  1. 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.
  2. 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.
  3. 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.
  4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
  5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  6. In another shallow dish, whisk one egg.
  7. 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.
  8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
  9. 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.

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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.

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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

  1. 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.
  2. 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. 
  3. 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.
  4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
  5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes. 
  6. 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.
  7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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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.

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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

  1. NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
  2. In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
  3. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
  4. 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.

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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!

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INGREDIENTS

Shrimp Marinade
  1. 1lb shrimp, uncooked, peeled, deveined, tails removed
  2. 1 tsp dark chili powder
  3. 1 tsp smoked paprika
  4. 1/2 tsp ground cumin
  5. 1/2 tsp dried oregano 
  6. 1 tsp garlic minced, (or 1/2 tsp garlic powder)
  7. 1/2 tsp red pepper flakes
  8. 1/2 tsp kosher salt
  9. Juice of 1 lime (about 2 tbsp)
  10. 3 tbsp avocado oil
Taco Elements
  1. 1 cup shredded green cabbage
  2. 1 cup shredded purple cabbage
  3. 8–10 small flour or corn tortillas, lightly toasted
  4. Garnish: 
  5. Fresh cilantro
  6. Lime wedges
Avocado Crema
  1. 1 medium avocado, seed removed and flesh scooped out
  2. 1/2 cup cilantro
  3. 1 jalapeño, seeds removed
  4. 3 cloves of garlic, peeled
  5. 2 limes, juiced (3 tbsp)
  6. 1/2 cup plain greek yogurt
  7. 3 tbsp avocado oil
  8. 3 tbsp water
  9. 1/2 tsp kosher salt

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. You can either cook the shrimp in a cast iron skillet or grill them.
  5. 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.
  6. 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.
  7. 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!

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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!

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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

  1. 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. 
  2. In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 
  3. 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.
  4. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  5. 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.
  6. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

NOTES

  1. If you have a nut allergy, feel free to use 1 cup  of bread crumbs instead of the almond flour.
  2. If you want to keep this dairy-free, use dairy-free cheese options.
  3. Inspired by Eating Well Magazine.

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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.

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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

  1. Season chicken with thyme, salt and pepper.
  2. Over medium heat brown the chicken in the vegetable oil.
  3. Drain pineapple slices and reserve the juice.
  4. Combine cornstarch and 2 oz. of the pineapple juice and set aside.
  5. In a separate bowl combine remaining juice with mustard, honey, and garlic.
  6. Add dijon mixture to the pan, reduce heat and cover.
  7. Allow to simmer for 15 minutes.
  8. Remove chicken from the pan.
  9. Stir the cornstarch mixture and add to the pan and bring to a boil.
  10. Stir for 2 minutes.
  11. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
  12. Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
  13. Serve over rice.

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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!

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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

  1. 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.
  2. Add in garlic and cook until aromatic, about 1 minutes.
  3. Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
  4. 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.
  5. Remove from heat and stir in 1 cup cheese.
  6. Top with remaining cheese and place cover back on to melt.
  7. Serve with chopped parsley if desired.

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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.

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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

  1. Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
  2. Cook noodles according to package directions, then drain.
  3. Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
  4. 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.
  5. 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.
  6. To serve, ladle a little sauce on the plate and top with lasagna roll.

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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!

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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

  1. Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Next, add in the panko and parmesan cheese. Toss gently to combine.
  6. 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.
  7. If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.
  8. 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.
  9. Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

NOTES

  1. 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.
  2. 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.

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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!

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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

  1. Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
  2. 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. 
  3. 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.
  4. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

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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.

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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

  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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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.

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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

  1. Prepare all vegetables
  2. Lay one tortilla on a plate surface
  3. Place a 1/4 cup of cooked brown rice in the middle
  4. Place 1/4 of the can of black beans on top of the rice
  5. Continues with 1/4 of the remaining ingredients.
  6. Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.
  7. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  8. Heat a Non-Stick Pan for Oil-Free Cooking to medium low
  9. Place tortilla folded side down first; this will seal the folds
  10. Cook for about 7 minutes; check to make sure golden brown before flipping over
  11. Gently flip crunch wrap over
  12. Cook another 7 minutes, checking to make sure it is golden brown.
  13. Make remaining 3 (I use different pans to have them all done at once).
  14. Serve with salsa or guacamole or BOTH!
  15. I cut in half to share 🙂

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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.

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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

  1. Cook the pasta according to package instructions. Drain and put into a large serving bowl.
  2. While the pasta cooks, preheat the grill to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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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.

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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

  1. 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.
  2. Meanwhile, prepare remaining elements for the burger bowls.
  3. Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.
  4. 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.
  5. 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.
  6. 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

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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!

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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

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.
  3. Spread the potatoes on the bottom of a 9 x 13 casserole dish.
  4. Note: If your mashed potatoes are cold, warm them first.
  5. Top with corn and cheese.
  6. Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
  7. Bake for 20 minutes, until the chicken is crisp.
  8. Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.
  9. 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.

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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!

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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

  1. 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.
  2. 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.
  3. After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
  4. 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.
  5. 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!

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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!

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