Easy Healthy Dinner Recipes
- Allyson
- May 9, 2021
- 12 min read
Updated: Mar 9, 2022
Find yourself cooking the same meals over and over again? Want some new, easy, and exciting recipes to try?
You've come to the right place! These are some of my favorite recipes that I cook on the regular! I have memorized them by heart because I cook them so frequently!
I didn't use to be big on cooking. I taught myself how to cook from Pinterest for the most part over the years.
I don't normally measure out my ingredients, but I will do my best to include the most accurate measurements!
Not all healthy dinners have to be hard and time-consuming!
I normally plan out my meals for the whole week and grocery shop the weekend prior to cooking to have all the ingredients I need on hand.
Hope you enjoy these yummy and easy recipes! Have fun with them and spice them up how you like.
1. Crockpot Chicken Tacos
This is probably the easiest dinner recipe I have ever come across. Plus, they're always so tasty too!
This is a great recipe to prep and start in the morning and will be ready for dinner when you get home!
This recipe works best with a crockpot that has a timer if you will be cooking the food while you are gone longer than 8 hours.
Place a bag in the crockpot prior to cooking for easier clean-up!
This recipe can feed 5-6 people if you use 4 chicken breasts. If you use 3 chicken breasts, it will most likely feed 4-5 people.
Prep Time: Approx. 5 min
Cook Time: 4-8 hours (depending on if crockpot is on high or low)
Total Time: Approx. 4 hours and 5 minutes or 8 hours and 5 minutes.
Ingredients:
3-4 chicken breasts (thawed or frozen)
1-16 oz jar of Salsa
Taco seasoning packet (I like the Meijer brand)
2 tbsp olive oil
Tortilla shells (I like the yellow corn)
Additional ingredients you can add if you would like:
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp black pepper
1/2 tsp paprika
1 tsp Tony Chachere's creole seasoning
Directions:
1. Place the 2 tbsp of Olive oil in the crockpot.
2. Place 3-4 chicken breasts in the crockpot.
3. In a separate bowl, combine the jar of salsa and the taco seasoning packet (add the extra seasonings in at this time if you would like for extra flavor and spice).
4. Cover the chicken breasts with the salsa and seasoning mixture.
5. Cover the crockpot and set it on low for 8 hours or on high for 4 hours.
6. When the food is done cooking, shred the chicken breasts with two forks, or you can also use a hand mixer to make it easier!
If you are not a fan of spice, do not use any of the Tony Chachere's creole seasoning.
It is as easy as that! The end result is nice juicy shredded chicken tacos!
Fix your tacos with toppings like lettuce, onions, tomatoes, sour cream, and taco sauce, or whatever you prefer!
I hope you love this recipe and found it as easy as I do!
2. Crockpot Chicken Breast, Green Beans and Red Potatoes
This is another great recipe for preparing and starting in the morning and coming home to a fresh hot-cooked meal!
The chicken breast cooks so well, it shreds while eating it.
You can also spice this one up how you like!
It is so easy and always tasty!
Once again, for easier clean-up, use a bag in the crockpot.
This recipe is meant to feed 3 people.
Prep Time: Approx. 10 min
Cook Time: 4 hours or 8 hours
Total Time: Approx. 4 hours and 10 minutes or 8 hours and 10 minutes
Ingredients:
3 chicken breasts
Fresh Snipped Green Beans
Red potatoes (you can use small or large)
1 tbsp Seasoning salt
1 tsp Salt
1 tsp Black Pepper
1 tsp Onion powder
1 tsp Garlic powder
1 tbsp Lemon pepper
2 cloves garlic (I use the pre-minced garlic in a jar)
2 tbsp olive oil
Directions:
Trim ends of snipped green beans, or leave ends as is (I prefer to trim mine).
Cut up red potatoes into medium-sized pieces. Refer to the picture of this recipe for size. (When cooking potatoes in the crockpot, it doesn't normally matter how big or how small because the crockpot will cook them well regardless).
Put 1 tbsp olive oil in the crockpot before placing food.
Place the 3 chicken breasts across the center of the crockpot.
Place potatoes and green beans to the left and right of chicken breasts.
Mix all seasonings in a separate bowl.
Drizzle the other 1 tbsp of olive oil over all of the chicken, potatoes, and green beans.
Sprinkle the seasoning and 2 cloves of garlic over all of the foods (I also add 1 tbsp of Tony Chachere's Creole seasoning to this recipe for extra spice).
Set the crockpot to cook on low for 8 hours, or on high for 4 hours.
Voila! Food is done and ready to eat.
Once again, you can change the seasonings I used in this recipe to what you prefer!
Have fun with it & make it your own!
I hope you find this recipe as delicious as I do!
3. Shrimp and Asparagus Foils
This recipe is cooked in the oven in aluminum foil and is just as easy as the two recipes above!
This is one of my favorites personally. It comes out tasty every time!
You can also switch up this recipe by using a different vegetable like broccoli or zucchini.
I've also added turkey sausage and red potatoes before and it was great!
You really cannot go wrong with this recipe.
One bag of large shrimp is normally enough for two people. If you are feeding 3-4 people, I would double the recipe.
I hope you enjoy it! :)
Prep time: Approx. 5 minutes
Cook time: 13-15 minutes
Total Time: 18-20 minutes
Ingredients:
1 large bag of Shrimp (I buy the large frozen peeled and deveined to make it easier)
1 bunch of Asparagus (medium-thick works the best)
3 cloves Garlic (once again, I used pre-minced garlic in a jar)
1 tbsp reduced-sodium Chicken broth per foil
1/2 stick of salted or unsalted butter (cut into cubes)
Fresh Lemon (if you prefer; I have tried with and without and they are both yummy)
1 tsp salt
1 tsp black pepper
1 tsp seasoning salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp Tony Chachere's creole seasoning
Directions:
Preheat oven to 425 degrees Fahrenheit.
Prep 2-4 aluminum foils in squares and fold edges, so liquid doesn't spill out (refer to photo above).
Cut stalky ends off of asparagus.
Thaw shrimp by running under cold water for 5 min in a strainer.
Place shrimp and asparagus evenly in aluminum foils.
Place 1 tbsp of chicken broth in each foil.
Season the shrimp and asparagus to your liking ( I usually use more seasoning than listed above. Don't use the Tony Chachere's if you don't like spicy).
Add 1-2 cubes of butter to each foil depending on how buttery you like it (I usually use less butter to keep it healthier).
Place more aluminum foil on top of existing foils. Fold and wrap edges to close.
Bake for 13-15 minutes.
Enjoy!
This is a favorite in our house! Please let me know how you like it!
4. Stir Fry Noodles
This recipe is cooked in the skillet on the stove.
This is my go-to recipe for when I am craving chicken lo mein! It is very similar but is a healthier version.
This recipe takes a little longer prep time due to cutting up the chicken breasts and vegetables, but still doesn't take too long!
This recipe can feed 3-4 people. You can always double the recipe if you need to.
Prep Time: Approximately 10 minutes
Cook Time: Roughly 15-20 minutes
Total TIme: 25-30 minutes
Ingredients:
2 chicken breasts
1 red pepper julienned (thin long strips)
1 raw carrot julienned
1 bunch of broccoli
1/2 cup reduced-sodium soy sauce
1 tbsp sesame oil
1/3 cup honey
2 tbsp olive oil
8 oz whole-grain thin spaghetti (1/2 a box)
3 cloves of garlic
1/2 tsp ground ginger
2 tsp black pepper
2 tbsp salt
1 tbsp olive oil
Directions:
Add 1 tbsp of salt to the water and bring it to a boil. Cook the pasta according to the box instructions. Add broccoli to the water for the last 4 minutes of boiling. Drain them after they are done cooking and set them aside for later.
Grab a separate bowl to mix the 1/2 cup soy sauce, 1/3 cup honey, 1 tbsp sesame oil, 1/2 tsp ground ginger, and 2 tsp black pepper.
Cut the chicken breasts into smaller strips and season with salt and black pepper to taste.
Add 1 tbsp of olive oil to skillet over medium heat and add chicken strips. Cook until golden. Add the red pepper, carrots, and 3 cloves of garlic to the skillet and cook for 2-3 more minutes. You don't want to cook them too long.
Add the spaghetti and broccoli to the skillet with the chicken, garlic, pepper, and carrots.
Pour the sauce mixture over the noodles, chicken, and broccoli.
Mix together & enjoy!
This is a great hot dinner and is great for meal prepping lunches for the week too!
5. Sheet Pan Chicken Fajitas
Craving some yummy fajitas?! Look no further!
No need to spend money on take-out!
This recipe is easy and tasty for any day of the week!
These are cooked on a sheet pan in the oven.
This recipe can feed 3-4 people.
Normally this recipe will need 2 sheet pans.
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Ingredients:
2 chicken breasts
1 medium yellow onion
1 green pepper
1 red pepper
1 yellow pepper
2 tbsp olive oil
1 tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tbsp chili powder
1 tsp paprika
2 cloves of garlic
Tortilla shells (I like the yellow corn tortilla shells!)
Directions:
Preheat oven to 425 degrees Fahrenheit.
Place aluminum foil over two sheet pans for easier clean-up.
Cut chicken breasts into smaller strips and spread out onto both sheet pans evenly.
Cut up green, red, and yellow peppers into long thin strips and spread them out evenly onto both trays as well.
Cut onion into long thin strips as well and spread out on trays.
Sprinkle the minced garlic over all of the chicken and veggies.
Drizzle 2 tbsp of olive oil over all chicken and veggies.
Grab a small bowl and separately mix the 1 tbsp cumin, 1 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp paprika. Sprinkle the seasoning mixture over all of the chicken and veggies.
Mix all together with spatulas or your hands.
Bake for 17-20 minutes tossing them with a spatula halfway through baking (they will stick to the pan otherwise).
To bake tortilla shells, place some in aluminum foil and wrap them. Bake on the sheet pan with the chicken and veggies for the last 8 minutes of baking.
Another way to make tortilla shells are to add a little olive oil to the skillet and fry the tortilla shells (this is the less healthy option).
My mouth is currently watering while writing this! I hope you find this recipe mouth-watering too!
6. BBQ Chicken and Sweet Potato Bowls
This recipe is cooked in the oven and can all be cooked on the same sheet pan.
This makes for a little mess and easy cleanup!
I would say this recipe feeds 2 people.
You can double your recipe for 3-4 people if need be!
I like to use Sweet Baby Ray's Barbeque Sauce, but use what kind you prefer!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
2 chicken breasts
2 medium sweet potatoes
1 large yellow onion
1 bunch of broccoli
2 tbsp olive oil
1/2 cup of barbeque sauce
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp lemon pepper
Directions:
Preheat oven to 400 degrees Fahrenheit.
Prepare 2 sheet pans covered with aluminum foil for easier clean-up.
Cut the 2 sweet potatoes into small cubes.
Dice the yellow onion.
Place onion and sweet potatoes on 1 sheet pan.
Drizzle 1 tbsp of olive oil over the sweet potatoes and onions as well as 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp black pepper, and 1 tsp salt and mix all together to coat.
Bake sweet potatoes and onions for 20 minutes. Toss them with a spatula after 10 minutes.
While the potatoes and onions are cooking, cut up broccoli.
Remove sweet potatoes and onions from the oven. Toss with a spatula again.
Place 2 chicken breasts and broccoli on the other sheet pan.
Drizzle 1 tbsp of olive oil over the broccoli and chicken.
Sprinkle the other 1 tsp of salt and 1 tsp of black pepper over both the chicken and broccoli and toss the broccoli with a spatula to coat.
Sprinkle the other 1 tsp of onion powder, 1 tsp of garlic powder, and 1 tsp of lemon pepper over the chicken and rub the seasoning into the meat.
Cook all together for an additional 15 minutes.
Remove from oven and shred chicken with 2 forks. Mix 1/2 cup of the barbeque sauce with the chicken.
Serve with bbq sauce on the side if needed & enjoy!!
Enjoy in the sweet summertime, or on a cold fall evening!
This meal is great for any season and is always yummy!
7. Garlic Honey Shrimp Bowls
This sweet-tasting dish is great for any time of year!
I am working on getting a picture of this delicious recipe!
This recipe is cooked on the stove and is fairly simple as well!
You will need a larger skillet for the broccoli and shrimp and a medium pot for the rice.
I prefer to use whole grain rice for a healthier option, but you can use whatever type of rice you prefer.
This recipe is meant to feed 2-3 people.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 cup whole grain rice
1 large bag of medium shrimp (I buy the frozen peeled and deveined to make it easier)
2 cups water
1 tbsp salted butter (you can use unsalted or no butter for a healthier option)
1 bunch of broccoli
1/4 cup reduced-sodium soy sauce
3 tbsp of honey
1 tbsp olive oil
1 tsp ground ginger
1 tbsp black pepper
1 tsp onion powder
1 tsp garlic powder
Directions:
Dump the bag of frozen shrimp into a strainer and rinse under cold water for 5 minutes to thaw. Toss shrimp every couple of minutes to thaw evenly.
While the shrimp is thawing, cut the broccoli up into smaller pieces and set aside.
Grab a separate bowl and mix together the 1/4 cup reduced-sodium soy sauce, 1/3 cup honey, 1 tsp ground ginger, 1 tbsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
Grab a half-gallon Ziploc bag. Place shrimp in the bag and pour 1/2 of the sauce mixture in the bag with the shrimp.
Close the bag and toss shrimp and sauce to coat the shrimp.
Place in fridge for as little as 20 minutes to marinade or overnight for more flavor. Place the other half of the sauce mixture that is in the bowl and place it in the fridge.
Use a medium-sized pot and lid to cook 1 cup of whole-grain rice, 2 cups of water, and 1 tbsp of salted or unsalted butter. Mix all ingredients in a pot, cover, and bring it to a boil for 15 minutes.
Grab a medium-sized skillet. Place 1/4 cup of water in the skillet and bring to a boil. Place broccoli in skillet and steam for 4-5 minutes. Remove broccoli from skillet and set aside.
Place 1 tsp of olive oil in a skillet on medium and cook shrimp for 5-6 minutes on each side until golden tossing the rest of the sauce mixture over the shrimp for the last 3-4 minutes of cooking.
Mix 1 tsp of cornstarch with 1 tsp of water and add it to skillet after you add the rest of the sauce mixture and let it boil for a couple of minutes to thicken.
Enjoy the shrimp and broccoli over the rice!
For softer rice, add 1/4 cup of water and boil an additional 3-4 minutes. I normally boil whole grain rice longer because it can still be a little hard after boiling while following the box instructions.
8. Teriyaki Turkey Bowls
This recipe is cooked on the stove.
You will need a medium-sized pot to boil the rice and a large skillet to cook the ground turkey and vegetables.
I used green, red, and yellow bell peppers in my recipe with the onions because that is what I had in the fridge. You can use other vegetables, like carrots and broccoli too!
I was skeptical of this recipe, because I love chicken in my Teriyaki dishes, but this was very yummy!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 lb of ground turkey
2 tbsp olive oil
1 green pepper
1 red pepper
1 yellow pepper
1 medium yellow onion
1/2 cup reduced-sodium soy sauce
3 tbsp honey
1 tsp ground ginger
1 tbsp cornstarch
2 cloves of garlic
2 cups and 1 tbsp water
1 cup whole grain rice (I used white rice in the photo because that is the kind I had at the time)
Directions:
Place the 1 cup of whole-grain rice, 2 cups of water, and 1 tbsp of olive oil in the medium pot and bring it to a boil on medium heat. Reduce the heat to simmer and cover the pot with the lid for 15-17 minutes.
While the rice is boiling, cut up all veggies including the green pepper, yellow pepper, red pepper, and onion (or carrots, broccoli, etc.) into diced-sized pieces, or larger if you prefer.
Place the other 1 tbsp of olive oil in the larger skillet and set to medium heat. Place 1 lb of ground turkey in skillet and cook until all the pink is gone and then for an additional 3-4 minutes to assure it is cooked through.
Drain liquid from the skillet of ground turkey once it is done cooking.
Place the skillet with the ground turkey on medium heat and add the vegetables including the green pepper, red pepper, yellow pepper, onions, carrots, broccoli, or whatever you prefer (I normally end up using about 1/2 of each pepper).
Add the 2 cloves of garlic as well and cook the ground turkey and vegetables for about 5 more minutes.
While they are cooking, mix the 1/2 cup of reduced-sodium soy sauce, 3 tbsp of honey, and 1 tsp of ground ginger in a small bowl.
Pour the sauce mixture over the turkey and vegetables.
Mix 1 tbsp of cornstarch and 1 tbsp of water together in a small bowl and pour over chicken, veggies, and sauce mixture in the skillet.
Bring the skillet to a boil and then turn the heat down to low and let it simmer for 2-3 minutes to allow the sauce to thicken.
Serve the ground turkey and vegetable mixture over a bed of whole grain rice, or use whole grain thin spaghetti noodles instead if you prefer!
Hope you enjoy this recipe! We always do!
As you can see, I stick to some of the same seasonings for my recipes because I found the flavors that taste best together in my opinion. You don't have to use all of the same seasonings.
Have some fun with it and message me with any great ideas you may have!
Thank you for reading! Happy eating!
I hope you enjoy all of these recipes! Let me know if there are any fun ideas you found to spice these up! I am always down to try something new!
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