Health & Exercise for Busy People: Our Favorite Healthy Dinners

About

If you ever have a craving for "breakfast for dinner," this is a great recipe. It'll satisfy your sweet tooth while giving you 40 grams of protein!

Ingredients 

• 1/2 Cup Bob’s Red Mill Extra Thick Gluten Free Oats or 1/3 cup Bob’s Red Mill Gluten Free Oat Bran
• 1 scoop Vega Protein powder
• 2-3 cups water or milk of choice 
• 1/4 tsp salt
• Preferred sweetener
• 2 Tbsp Collagen 
• Optional toppings: berries, fruit, freeze-dried fruit, almonds, walnuts, pecans, seeds, coconut, almond butter, honey, maple syrup etc.

Directions  

1. The night before or in the early morning: use a large saucepan to bring water, oats, collagen, and salt to a boil
2. Simmer for 1-2 minutes
3. Turn off stove, stir, seal the lid of the pot, and then allow oats to sit overnight
4. Let it sit for at least 8 hours
5. Add one scoop of protein powder to the overnight oats
6. Use a handheld blender or normal blender to mix oats and protein together
7. Add toppings

Recipe

About

This delicious recipe is one of our favorite healthy dinners because it can be made in one pan, making your clean-up super easy!

Ingredients  

Broccoli

• 1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite-size pieces
• 2 1/2 Tbsp olive oil
• 1 clove garlic, minced
• Salt and freshly ground black pepper

Salmon

• 4 (6 oz) skinless salmon fillets
• 1 1/2 Tbsp mayonnaise
• 1 1/2 tsp lemon juice (zest lemon first)
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1/4 cup slightly packed finely grated parmesan
• 1/4 cup bread crumbs
• 1 Tbsp chopped fresh parsley
• 1 1/2 tsp lemon zest
• 1/4 tsp dried thyme
• 1 1/2 Tbsp olive oil

Directions  

1. Preheat oven to 400 degrees
2. Line a rimmed baking sheet with aluminum foil
3. Spray foil with non-stick cooking spray
4. Place broccoli in a mound in center of a baking sheet
5. Pour olive oil over broccoli along with garlic and toss to evenly coat
6. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets
7. Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook
8. In a mixing bowl whisk together mayonnaise, lemon juice, and garlic and brush about 1/2 Tbsp over each fillet
9. Season top with salt and pepper
10. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest, and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened
11. Spread parmesan mixture evenly over tops of salmon fillets
12. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed)

Recipe

About

If you're gluten-free and looking for healthy dinners, this is sure to be a favorite.

Ingredients  d

• 1 cup quinoa, rinsed1-1/2 cups chicken broth
• 2 tsp peanut oil, divided
• 1 large chicken breast, thinly sliced
• Salt and pepper
• 1 cup coleslaw mix
• 1/2 cup frozen shelled edamame
• 2 green onions, chopped
• 1 egg
• 1/2 tsp sesame oil
• 1/2 cup salted peanuts, chopped and divided

For the Thai peanut sauce:

• 1/4 cup low-sodium gluten-free tamari or soy sauce
• 2 Tbsp water
• 1 Tbsp rice vinegar
• 1 Tbsp + 1 tsp sugar
• 1 Tbsp + 1 tsp peanut butter
• 2 tsp gluten-free chili garlic sauce

Directions  

1. Add rinsed quinoa to a small saucepan with the chicken broth then bring to a boil, place a lid on top, turn heat to low and cook until quinoa has absorbed chicken broth, about 15 minutes
2. Fluff with a fork then set aside
3. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds
4. Stir until smooth then set aside
5. Whisk together egg and sesame oil in a small bowl then set aside
6. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat
7. Season chicken with salt and pepper then add to wok and stir-fry until no longer pink
8. Remove to a plate then set aside
9. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions
10. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center
11. Add egg whisked with sesame oil to center of wok then stir-fry until soft scrambled
12. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine
13. Serve with remaining chopped peanuts

Recipe

About

This healthy twist on a classic will easily become one of your whole family's favorite healthy dinners.

Ingredients  

• 1 lb lean (at least 80%) ground beef
• 1/2lb bulk Italian sausage
• 1 container (15 oz) refrigerated marinara sauce
• 1 cup sliced fresh mushrooms
• 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
• 1 package (9 oz) refrigerated cheese-filled tortellini
• 1 cup shredded mozzarella cheese or pizza cheese blend (4 oz)

Directions  

1.  In a 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain
2. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms, and tomatoes in the cooker
3. Cover; cook on low heat setting 7 to 8 hours
4. Stir in tortellini; sprinkle with cheese
5. Cover; cook on low heat setting about 15 minutes longer or until tortellini are tender

Recipe

About

This comfort food is one of our favorite healthy dinners because it always seems to hit the spot. This delicious dinner will be the kids' favorite as well!

Ingredients  

• 2 Tbsp butter
• 1 large shallot or 1 small onion, chopped
• 3 cloves garlic
• Salt and pepper
• 48oz chicken broth
• 24oz high-quality marinara sauce
• 3/4 cup fresh basil, chopped (3/4oz package basil)
• 16oz fresh or frozen cheese tortellini (could also use mini ravioli)

Directions  

1. Melt butter in a large soup pot over medium heat
2. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes 
3. Add garlic then saute for 30 more seconds
4. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil
5. Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender

Recipe

About

If you're looking for a sweet, healthy recipe for an on-the-go dinner, why not try a protein smoothie? Add this recipe to your list of easy healthy dinners for when you're short on time and on the move.

Ingredients  

• One scoop vanilla protein powder
• 2 handfuls of frozen blueberries
• 4 ounces Greek yogurt
• 3 ounces milk
• Honey to taste

Directions  

1. Add all ingredients to a blender
2. Blend to preferred smoothness
3. Pour into a large cup or eat from a bowl topped with fresh fruit

Recipe

About

This delicious meal is one of our favorite healthy dinners because you can make it in one pan. This makes it easy to make and clean up quickly.

Ingredients  

• 2 Tbsp extra virgin olive oil
• 4 raw Italian sausage links, cut in half
• 1 green bell pepper, sliced
• 1 large shallot or 1/2 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper
• 2 cups chicken broth
• 1-1/4 cups really good marinara sauce (locals use Gino’s)
• 1/2 tsp Italian seasoning
• 1/4 tsp red chili pepper flakes (optional)
• 1/2lb penne pasta (gluten-free if you need it)
• 4 thin slices provolone cheese

Directions  

1. Heat oil in a large, nonstick pan over medium-high heat
2. Add sausages then brown on both sides—they do not need to be cooked all the way through
3. Remove to a plate then set aside
4. Turn heat down to medium then add peppers and shallots to pan
5. Season with salt and pepper then saute for 5 minutes or until peppers are crisp-tender
6. Add garlic then saute for 30 more seconds
7. Add chicken broth, marinara sauce, Italian seasoning, and red chili pepper flakes to pan then turn heat up to bring mixture to a boil
8. Add pasta then shake pan to cover all the pasta with liquid and then nestle sausages on top
9. Place a lid on top then reduce heat to medium-low and simmer for 8-10 minutes or until pasta is just under al dente, shaking the pan every so often to make sure the pasta is cooking evenly
10. Don’t let the pasta reach al dente as it still has a few more minutes to cook
11. Arrange cheese slices on top of pasta and sausages then place lid back on top
12. Let cheese melt then remove pan from heat and let sit with the lid off to thicken slightly for a few minutes before serving

Recipe

About

Healthy dinners that come in a crock pot are always such a treat. Savory and juicy beyond belief, this recipe is a sure winner.

Ingredients  

• 3lb chuck roast, trimmed of visible fat and cut into large chunks
• 1 envelope Good Seasons Zesty Italian salad dressing mix*
• 8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
• 8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
• 14.5oz can beef broth
• Provolone cheese slices
• Hoagie buns

Directions  

1. Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix
2. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath
3. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork
4. Shred then place meat back into crockpot and cook on low for 1 more hour
5. Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices
6. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve

Recipe