Whether you are working full time, going to college to get your degree or working and going to college, there are some nights when you don’t want to be bothered with making a big deal over dinner. Some quick healthy dinner recipes will definitely fill the bill and your family will appreciate it. If they’re not in the kitchen while you’re cooking, they would be surprised to learn that you found meals that take less than an hour to prepare and cook.
Not only is this quick, but it’s healthy and fun. You’ll need:
- Taco shells
- 100% ground turkey breast meat
- Salt and pepper to taste
- Shredded lettuce
- Diced tomato
- Shredded reduced fat cheese
Sauté the ground turkey with (or without) salt and pepper to taste. If you’re not using a non-stick pan, you may need to use a little oil. Scoop the meat into taco shells or make a bowl with lettuce. Top with the all your favorite toppings.
Egg Casseroles are great because you can make them as healthy or unhealthy as you’d like. Here’s one example of a healthy vegetable egg casserole:
- 1 ¼ cups shredded mozzarella
- 4 cups Roasted or Raw Veggies (try Spinach, Kale, broccoli, potatoes, diced tomatoes, and/or bell peppers)
- Sea salt and ground black pepper to taste
- 12 eggs (Can be substituted with Egg Whites)
- 1/3 cup low-fat milk, soy milk or rice milk
Roast veggies at 400 degrees F for 20 minutes, flipping half way. In a large bowl, whisk the eggs and milk together. Dump all vegetables in pie pan or dish and cover with egg mixture and mozzarella cheese. Bake in the oven at 350 degrees for 30 minutes or until the center is set.
Roasted Lemon Garlic Chicken with Vegetables
This specialty dish created simply and deliciously by The Living Home is one that you can start the night before or you can prep it on the weekend and pop it in the oven on a weeknight. This recipe serves four people.
- 6 TBS olive oil
- Juice of one lemon
- 4 minced garlic cloves
- 1 tsp. kosher salt or sea salt
- ½ tsp. fresh ground black pepper
- ¼ tsp. crushed dried parsley
Mix everything together with a fork or whisk. Make sure the lemon and oil is completely incorporated but not foamy.
- 1.5 pounds of chicken breast, cubed into 1- to 2-inch pieces
- Pour half of the marinade into a Ziploc bag with the chicken. Marinade for 15 minutes to several hours. You can make this the night before and pop it in the fridge or you can make it on the weekend and freeze the chicken in the marinade until you are ready to make it.
- ½ pound trimmed fresh green beans or thawed green beans
- 2 medium red potatoes, cubed into 1- to 2-inch cubes
- 1 sweet potato, cubed into 1- to 2-inch cubes
- 10 baby carrots – if they are the larger babies, cut them in half. If you have the smaller babies, use about 20 of them. Alternately, you can slice carrot rounds from large carrots.
Preheat oven to 450 degrees Fahrenheit. Line the bottom of a square baking dish with the marinade and vegetables. You have enough for a 9×9 or 8×8 dish. Arrange the chicken on top of the vegetables and pour the marinade over the top of the chicken.
Roast the dish for 30 to 40 minutes or until the chicken is not pink. Do not cover. If the vegetables are not soft enough, you can remove the chicken, the put the veggies back in the oven until they are tender (about 5 to 10 minutes). You can also pop the veggies in the microwave for a few minutes.