18 Delicious Easy Healthy Dinner Recipes for Family Nutritious

Now, who says healthy dinners have to be complicated or time-consuming? Dive into our roundup of 18 Delicious Easy Healthy Dinner Recipes that promise to bring joy to your family table without the fuss. Perfect for busy weeknights, these nutritious picks are all about flavor, simplicity, and wholesome ingredients. Let’s make mealtime both easy and exciting—your next family favorite is just a recipe away!

Grilled Lemon Herb Chicken and Quinoa Salad

Savor the perfect blend of tangy and herby flavors with this Grilled Lemon Herb Chicken and Quinoa Salad. It’s a refreshing, protein-packed meal that’s as nutritious as it is delicious.

Ingredients

– 2 boneless, skinless chicken breasts, pasture-raised
– 1 cup quinoa, rinsed
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp garlic, minced
– 1/2 tsp sea salt
– 1/4 tsp black pepper, freshly ground
– 2 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced

Instructions

1. Preheat grill to medium-high heat (375°F).
2. In a small bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper to create the marinade.
3. Place chicken breasts in a shallow dish and coat evenly with half of the marinade. Let marinate for 15 minutes.
4. Meanwhile, bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
6. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, and red onion. Drizzle with remaining marinade and toss to coat.
7. Top salad with sliced chicken and serve immediately. Discover the crisp texture of fresh greens against the tender, juicy chicken. The quinoa adds a nutty depth, making every bite a harmonious blend of flavors. Try serving it in a hollowed-out lemon for an extra zesty presentation.

One-Pan Garlic Butter Salmon with Asparagus

Salmon meets asparagus in a harmonious one-pan dish that’s both elegant and effortless. Simple ingredients transform into a flavorful meal with minimal cleanup required.

Ingredients

– 4 (6-ounce) skin-on salmon fillets
– 1 pound fresh asparagus, trimmed
– 3 tablespoons unsalted butter, clarified
– 4 garlic cloves, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Preheat oven to 400°F (204°C).
2. Season salmon fillets evenly with sea salt, black pepper, and smoked paprika.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Add salmon fillets skin-side down; cook undisturbed for 3 minutes to crisp the skin.
5. Flip salmon; add minced garlic around the fillets, sautéing for 30 seconds until fragrant.
6. Arrange asparagus around salmon; drizzle with lemon juice.
7. Transfer skillet to oven; roast for 8-10 minutes until salmon reaches 145°F (63°C) internally.
8. Remove from oven; let rest for 2 minutes before serving.

Tip: For extra crisp skin, press salmon gently with a spatula during the first minute of cooking.
Tip: Use a microplane for finely minced garlic that distributes evenly.
Tip: Roasting time may vary based on asparagus thickness; adjust accordingly.

Luscious and flaky salmon pairs perfectly with tender-crisp asparagus, all infused with rich garlic butter. Serve atop a bed of quinoa or with a side of crusty bread to soak up the juices.

Slow Cooker Turkey Sweet Potato Chili

Great for chilly evenings, this hearty chili combines lean turkey and sweet potatoes for a nutritious twist on a classic. Ground turkey offers a lighter base, while sweet potatoes add a subtle sweetness and creamy texture.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup red onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) diced tomatoes, no salt added
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups chicken stock, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
2. Transfer the cooked turkey to a slow cooker. Add sweet potatoes, red onion, and minced garlic to the skillet. Sauté for 3 minutes until onions are translucent.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper to the skillet, cooking for 1 minute to toast the spices.
4. Add the skillet contents to the slow cooker along with diced tomatoes, black beans, chicken stock, sea salt, and black pepper. Stir to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
6. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
7. Tip: Garnish with avocado slices or a dollop of Greek yogurt for added creaminess.
8. Tip: Leftovers taste even better the next day as flavors meld.

Just before serving, adjust seasoning if necessary. The chili should be thick, with tender sweet potatoes and a rich, smoky flavor. Serve over quinoa or with a side of cornbread for a complete meal.

Vegetable Stir Fry with Tofu and Brown Rice

Outstanding for a quick, nutritious meal, this dish combines crisp vegetables, firm tofu, and hearty brown rice. Perfect for weeknight dinners, it’s adaptable to whatever veggies you have on hand.

Ingredients

• 1 cup brown rice, rinsed
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 14 oz firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, julienned
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp tamari sauce
• 1 tbsp sesame oil
• 1 tsp red pepper flakes

Instructions

1. In a medium saucepan, combine brown rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. Heat olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
4. In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
5. Add bell pepper, broccoli, and carrot. Stir-fry for 5 minutes, until vegetables are crisp-tender.
6. Return tofu to the skillet. Add tamari sauce, sesame oil, and red pepper flakes. Stir-fry for 2 minutes to combine flavors.
7. Serve stir-fry over cooked brown rice.

Best enjoyed immediately, the dish offers a satisfying crunch from the vegetables and a rich umami flavor from the tofu and tamari. For an extra kick, drizzle with sriracha before serving.

Baked Parmesan Crusted Cod with Steamed Broccoli

Absolutely perfect for a quick, nutritious dinner, this dish combines tender cod with a crispy parmesan crust alongside steamed broccoli.

Ingredients

• 1 lb fresh cod fillets, skinless
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups broccoli florets
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix Parmesan, panko, garlic powder, smoked paprika, salt, and pepper.
3. Brush cod fillets with melted clarified butter. Press the Parmesan mixture onto the top of each fillet.
4. Place cod on the prepared baking sheet. Bake for 12-15 minutes, until the crust is golden and fish flakes easily.
5. Meanwhile, steam broccoli florets for 5 minutes, until bright green and tender-crisp.
6. Drizzle steamed broccoli with olive oil before serving.

Best served immediately, the cod boasts a golden, crunchy topping contrasting its moist interior, while the broccoli adds a fresh, crisp side. Try pairing with a lemon wedge for a zesty finish.

Quinoa Stuffed Bell Peppers with Black Beans

Kickstart your meal prep with these vibrant quinoa stuffed bell peppers, packed with protein and flavor. Perfect for a hearty dinner or meal prep, they’re as nutritious as they are colorful.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup shredded Monterey Jack cheese
• Salt to taste

Instructions

1. Preheat oven to 375°F. Place bell peppers in a baking dish, cut side up.
2. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff quinoa with a fork after cooking to prevent clumping.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in black beans, cumin, and smoked paprika. Cook for 2 minutes to blend flavors.
5. Combine cooked quinoa with the black bean mixture. Season with salt.
6. Spoon the quinoa mixture into the bell peppers. Top with Monterey Jack cheese. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 25 minutes, or until peppers are tender and cheese is bubbly. Tip: Let stand for 5 minutes before serving for easier handling.

Perfectly tender bell peppers cradle a savory, spiced quinoa and black bean filling, with melted cheese adding a creamy contrast. Serve atop a bed of greens for a refreshing crunch.

Healthy Beef and Broccoli Stir Fry

Hankering for a quick, nutritious meal? This Healthy Beef and Broccoli Stir Fry delivers bold flavors and crisp textures in under 30 minutes. Perfect for weeknight dinners when time is tight but taste is non-negotiable.

Ingredients

– 1 lb flank steak, thinly sliced against the grain
– 2 cups broccoli florets, blanched
– 2 tbsp avocado oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
– 1 tbsp cornstarch
– 1/4 cup water

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Add flank steak slices in a single layer; sear for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp avocado oil. Sauté garlic and ginger for 30 seconds until fragrant.
4. Add blanched broccoli florets; stir-fry for 2 minutes to slightly char.
5. Whisk together soy sauce, honey, sesame oil, red pepper flakes, cornstarch, and water in a small bowl.
6. Return beef to skillet; pour sauce over. Stir constantly for 1 minute until sauce thickens.
7. Tip: Blanching broccoli preserves its vibrant color and crispness.
8. Tip: Slicing beef against the grain ensures tenderness.
9. Tip: Constant stirring prevents the sauce from clumping.
Ready to serve? The beef is succulent, the broccoli crisp-tender, and the sauce glossy with a hint of heat. Try it over quinoa for a wholesome twist.

Spaghetti Squash with Turkey Meatballs

Ready to transform your dinner routine? This spaghetti squash with turkey meatballs is a hearty, healthy twist on a classic. Perfect for a cozy night in.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 lb ground turkey, preferably dark meat for moisture
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups marinara sauce, preferably homemade
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 400°F. Place spaghetti squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until flesh is tender.
2. While squash roasts, combine ground turkey, panko, Parmesan, egg, garlic, oregano, salt, and pepper in a bowl. Mix gently until just combined.
3. Form mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs, cooking for 8-10 minutes, turning occasionally, until browned and cooked through.
4. Warm marinara sauce in a small saucepan over low heat. Use a fork to scrape spaghetti squash into strands. Divide among plates.
5. Top squash with meatballs and warmed marinara sauce. Garnish with fresh basil leaves.

Keep it simple yet impressive. The squash strands mimic pasta perfectly, while the turkey meatballs offer a lighter, flavorful bite. Serve with a sprinkle of extra Parmesan for added richness.

Lentil Soup with Whole Grain Bread

Nothing beats the comfort of a warm bowl of lentil soup paired with crusty whole grain bread on a chilly evening.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups vegetable stock
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 loaf whole grain bread, sliced

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Sauté for 5 minutes, or until vegetables are softened.
3. Stir in lentils, vegetable stock, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
5. Remove bay leaf. Season with salt and pepper to taste.
6. While soup simmers, preheat oven to 350°F. Place bread slices on a baking sheet and toast for 5 minutes, or until golden and crisp.
7. Serve soup hot with toasted whole grain bread on the side.

Silky lentils meld with aromatic spices for a deeply flavorful soup. The bread’s nutty crunch contrasts beautifully with the soup’s creamy texture. Try drizzling olive oil over the bread for an extra layer of flavor.

Chicken and Vegetable Kebabs with Yogurt Dip

Nothing beats the simplicity and flavor of grilled kebabs on a summer evening. Chicken and Vegetable Kebabs with Yogurt Dip are a crowd-pleaser, combining tender meat and crisp veggies with a creamy, tangy dip.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 cup full-fat Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill, finely chopped

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine chicken pieces with olive oil, smoked paprika, cumin, salt, and black pepper. Toss until evenly coated.
3. Thread chicken, bell peppers, and onion onto skewers, alternating pieces.
4. Grill kebabs for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F.
5. While kebabs grill, mix Greek yogurt, lemon juice, garlic, and dill in a small bowl for the dip.
6. Serve kebabs hot with yogurt dip on the side.

Succulent chicken and charred vegetables offer a delightful contrast in textures. The yogurt dip adds a refreshing zing, perfect for balancing the smoky flavors. Try serving these kebabs over a bed of quinoa for a complete meal.

Zucchini Noodles with Avocado Pesto and Shrimp

Whipping up a quick, nutritious meal doesn’t have to be complicated. Zucchini noodles with avocado pesto and shrimp offer a fresh, satisfying dish ready in minutes.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts, toasted
• 1 garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 lb large shrimp, peeled and deveined
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. In a food processor, combine avocado, basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth to make the pesto.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add shrimp to the skillet, seasoning with a pinch of salt and pepper. Cook for 2 minutes per side, or until opaque and pink.
4. Remove shrimp from skillet and set aside. In the same skillet, add zucchini noodles. Sauté for 2 minutes, just until softened.
5. Turn off heat. Add avocado pesto to the zucchini noodles, tossing gently to coat evenly.
6. Divide zucchini noodles between plates, topping with cooked shrimp.

Kick back and enjoy the creamy texture of the avocado pesto against the crisp zucchini noodles. The shrimp adds a succulent bite, making this dish a balanced meal. Serve with a sprinkle of extra pine nuts for added crunch.

Baked Chicken Fajitas with Whole Wheat Tortillas

Let’s dive into making Baked Chicken Fajitas with Whole Wheat Tortillas, a dish that’s as flavorful as it is easy to prepare.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 8 whole wheat tortillas, warmed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F (204°C).
2. In a large bowl, combine chicken strips with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Toss until evenly coated.
3. Spread the seasoned chicken, bell peppers, and onion on a large baking sheet in a single layer.
4. Bake for 20 minutes, then stir the mixture to ensure even cooking. Bake for an additional 10 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Warm the whole wheat tortillas according to package instructions.
6. Divide the chicken and vegetable mixture evenly among the tortillas.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

Juicy chicken and crisp-tender vegetables pack these fajitas with texture and smoky depth. Serve them with a side of avocado crema for an extra layer of richness.

Cauliflower Fried Rice with Egg and Peas

Just when you thought cauliflower couldn’t get any more versatile, here’s a dish that transforms it into a low-carb, veggie-packed alternative to fried rice. Perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp avocado oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tamari or soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Add the lightly beaten eggs to the skillet. Scramble for 2 minutes until just set. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp avocado oil. Add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
4. Add the riced cauliflower to the skillet. Stir-fry for 5 minutes, until it begins to soften.
5. Mix in the thawed peas and cook for an additional 2 minutes.
6. Return the scrambled eggs to the skillet. Pour in tamari and sesame oil. Toss everything together for 1 minute.
7. Garnish with sliced green onions before serving.

Vibrant and satisfying, this cauliflower fried rice offers a delightful crunch with every bite. Serve it topped with a fried egg for extra richness or alongside grilled chicken for a protein boost.

Grilled Shrimp and Mango Salad

Whipping up a Grilled Shrimp and Mango Salad brings a burst of tropical flavors to your table. Perfect for summer gatherings, this dish combines smoky, sweet, and tangy elements effortlessly.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 ripe mangoes, diced into 1/2-inch cubes
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, toss shrimp with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Grill shrimp for 2 minutes per side, or until opaque and lightly charred. Tip: Use a grill basket to prevent shrimp from falling through the grates.
4. Transfer shrimp to a plate and let cool for 5 minutes.
5. In a large bowl, combine diced mangoes, red onion, cilantro, lime juice, honey, and red pepper flakes. Tip: Adjust honey and lime juice to balance sweetness and acidity.
6. Add grilled shrimp to the mango mixture and gently toss to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow flavors to meld.

Refreshing and vibrant, this salad offers a delightful contrast between the juicy mangoes and the smoky shrimp. Serve it over a bed of mixed greens or with crispy plantain chips for an extra crunch.

Turkey and Spinach Stuffed Portobello Mushrooms

Kickstart your meal with these Turkey and Spinach Stuffed Portobello Mushrooms, a perfect blend of savory and earthy flavors.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 tbsp extra virgin olive oil
• 1/2 lb ground turkey, 93% lean
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush Portobello mushrooms with extra virgin olive oil. Place them gill-side up on the baking sheet.
3. In a skillet over medium heat, cook ground turkey until no pink remains, about 5 minutes. Tip: Break the turkey into small crumbles for even cooking.
4. Add chopped spinach, garlic powder, onion powder, red pepper flakes, salt, and black pepper to the skillet. Cook for 2 minutes until spinach wilts.
5. Remove skillet from heat. Stir in grated Parmesan cheese.
6. Spoon the turkey mixture evenly into the Portobello mushrooms.
7. Bake for 20 minutes until mushrooms are tender and filling is lightly browned. Tip: For a crispier top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: Garnish with additional Parmesan cheese for extra flavor.

With a juicy turkey filling and tender mushroom base, these stuffed Portobellos offer a satisfying bite. Serve atop a bed of arugula for a fresh contrast.

Vegetable Lasagna with Low-Fat Cheese

Absolutely perfect for a cozy dinner, this vegetable lasagna layers fresh produce with low-fat cheese for a healthier twist on the classic.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 cup low-fat mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 2 cups marinara sauce, homemade or store-bought
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 red bell pepper, julienned
• 1 cup spinach leaves, fresh
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper, to season

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, sauté garlic in olive oil until fragrant, about 30 seconds. Add zucchini, yellow squash, and red bell pepper. Cook until just tender, 5 minutes. Season with salt, black pepper, oregano, and red pepper flakes.
3. Spread 1/2 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
4. Top noodles with 1/3 of the ricotta cheese, spreading evenly. Add 1/3 of the sautéed vegetables and a handful of spinach leaves. Sprinkle with mozzarella and Parmesan cheeses.
5. Repeat layers twice more, finishing with a layer of noodles, remaining marinara sauce, and cheeses.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and slightly golden.
7. Let lasagna rest for 10 minutes before slicing. This allows layers to set for cleaner cuts.

Expect a harmonious blend of textures, from the tender vegetables to the creamy cheeses. Serve with a crisp green salad for a balanced meal.

Chickpea and Spinach Curry with Basmati Rice

Looking for a hearty, flavorful meal that’s both nutritious and easy to prepare? This chickpea and spinach curry served over basmati rice is a perfect choice.

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 tbsp clarified butter
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups fresh spinach, roughly chopped
• Salt, to taste

Instructions

1. In a medium saucepan, combine basmati rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Heat clarified butter in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until onion is translucent, about 5 minutes.
4. Add turmeric, cumin, coriander, and cayenne pepper. Stir constantly for 1 minute to toast the spices.
5. Add chickpeas, diced tomatoes, and coconut milk. Stir to combine. Bring to a simmer.
6. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
7. Add spinach. Stir until wilted, about 2 minutes. Season with salt.
8. Fluff rice with a fork. Serve curry over rice.

Yield a creamy, aromatic curry with tender chickpeas and vibrant spinach. For an extra touch, garnish with fresh cilantro and a squeeze of lime.

Baked Tilapia with Roasted Vegetables

Zesty and light, this dish combines flaky tilapia with caramelized vegetables for a balanced meal. Perfect for weeknights, it’s ready in under 30 minutes.

Ingredients

• 4 tilapia fillets, 6 oz each, patted dry
• 2 cups Brussels sprouts, halved
• 1 cup cherry tomatoes, whole
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 lemon, thinly sliced

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on half the baking sheet.
3. Place tilapia fillets on the other half. Drizzle with remaining olive oil and season with remaining salt, pepper, and smoked paprika.
4. Dot each fillet with clarified butter and top with lemon slices.
5. Roast for 12-15 minutes, until fish flakes easily and vegetables are tender.
6. Tip: For extra crispiness, broil for the last 2 minutes.
7. Tip: Ensure vegetables are cut uniformly for even cooking.
8. Tip: Let fish rest for 3 minutes before serving to retain juices.

Unbelievably tender, the tilapia pairs beautifully with the smoky sweetness of the vegetables. Serve over quinoa for a heartier meal.

Conclusion

Kickstart your journey to healthier family dinners with these 18 delicious, easy-to-make recipes! Each dish is packed with nutrition, ensuring your loved ones enjoy every bite without the guilt. We’d love to hear which recipes became your family’s favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!