Healthy Dinner Recipes that’ll Lively Up your Dinner Time
If you’re anything like me, dinner is the one meal you always make sure to indulge in. Breakfast—not enough time, I’m running late for work, there’s nothing to eat, etc. Lunch—Forget about it. I’m too busy doing a million things. But dinner—by the end of the day, I’m so hungry that I just have to splurge on dinner. It’s definitely easier to reach for a frozen meal or a cheeseburger from McDonalds; but there are healthy recipes for dinner that don’t take up your whole night. Intrigued? Good. Here are some really tasty healthy dinner recipes for you to try on your own:
If you’re in a hurry, this healthy dinner recipe just takes 15 minutes!
Black Bean Quesadillas: Combine one 15-ounce can of rinsed black beans, ½ cup of shredded Monterey Jack cheese and ¼ cup of fresh salsa in a medium bowl. Place whole-wheat tortillas on a work surface. Spread half a cup of filling on half of each tortilla. Then fold tortillas in half, pressing gently to flatten. Next, heat one teaspoon of oil in a large nonstick skillet over medium heat. Add two quesadillas and cook, turning once, until golden on both sides, for 2-4 minutes. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining one teaspoon of oil and quesadillas. Serve the quesadillas with diced avocado and the remaining salsa.
Here’s a healthy dinner recipe for all you chili lovers out there:
Healthy eating tip: Lean ground beef is an excellent inexpensive source of protein.
Cincinnati Chili: This isn’t your typical chili because it’s served over spaghetti. Cook eight ounces of whole-wheat spaghetti in a large pot of boiling water until just tender—for 8 to 10 minutes or according to package directions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium-high heat. Add one pound of lean ground beef, one medium (diced) onion, two tablespoons of chili powder and ½ teaspoon ground cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, for about five minutes. Stir in one 15-ounce can of crushed fire roasted tomatoes and one 14-ounce can of reduced-sodium beef broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, for about 15 minutes. Next, stir one 15-ounce can of (rinsed) kidney beans and all but two tablespoons (out of the ½ cup of freshly chopped cilantro) into the sauce. Cook, stirring, until heated all the way through, for about one more minute. Serve the chili over the pasta. Garnish with the remaining cilantro. Enjoy!
If you’re looking for something a bit lighter, here’s a healthy salad dinner recipe:
Claire’s Mixed Green Salad with Feta Vinaigrette:
To prepare the vinaigrette: Place three tablespoons of sunflower (or canola) oil, three tablespoons of olive oil, ¼ cup finely crumbled feta cheese, one tablespoon of cider vinegar, one tablespoon of red-wine vinegar, two teaspoons of lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
To prepare the salad: Toss eight cups of lightly packed mixed greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange two cups of sliced cucumbers, 1 ½ cups of (halved) cherry tomatoes, five thinly sliced radishes and ¼ cup of a very thinly sliced red onion on top of the greens. Drizzle the remaining vinaigrette over the salad and enjoy!
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