30 Clean Eating Healthy Dinner Recipes You’ll Enjoy Making

After a demanding day, we understand you might not want to cook anything complicated. Luckily for you, our collection of healthy dinner recipes features nourishing meals that support your nutritional needs.

We found 30 healthy dinner recipes designed to fuel you through the week effortlessly. These recipes are not only delicious but also simple to make. 

Whether you’re seeking a quick 15-20 minute plant-based dinner loaded with veggies or a mouth-watering chicken recipe, we’ve got you covered. Our options cater to every type of eater,  ranging from fans of easy-baked salmon to those who hanker for hearty beef stew.

Whether you’re aligning with the Mediterranean diet or the DASH diet, we’ve got recipes to suit your preferences. They are all delicious and healthy as can be. What do we mean by ‘healthy’? While the term can be vague, our approach focuses on clean protein, vibrant vegetables, whole grains, and healthy fats like olive oil. 

Each recipe is handpicked for its high nutrient, protein, and fiber content. Enjoy these tried-and-true healthy recipes, perfected over a decade, for a balanced and flavorful diet! Get ready to savor easy nourishing meals every night of the week.

30 Healthy Dinner Recipes for Clean Eating

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1. Light and Creamy One-Pot Mushroom Pasta

This flavorful vegetarian pasta dish is perfect for a weeknight meal and comes together in about 30 minutes. It is packed with nutrients from the vegetables and protein from the parmesan cheese.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients:

• 1 pound whole-wheat penne pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces sliced cremini mushrooms
• ½ cup chopped fresh parsley
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened almond milk (or low-fat milk)
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the pasta according to package directions in a large pot of salted water. Reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
3. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened and release their juices, about 8-10 minutes.
4. Stir in the chopped parsley, dried thyme, and red pepper flakes (if using). Cook for an additional minute until fragrant.
5. Pour in the vegetable broth and almond milk (or milk) and bring to a simmer. Let simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
6. Reduce heat to low and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper, to taste.
7. Add the cooked pasta and reserved pasta water (gradually, adding more if needed) to the sauce, tossing to coat.
8. Serve hot and enjoy!

Tips:

• You can add other vegetables to this dish, such as chopped spinach, broccoli florets, or chopped zucchini.
• If you don’t have Parmesan cheese, you can use another type of hard cheese, such as Romano or pecorino.
• For a vegan option, use vegan parmesan cheese and vegan butter or olive oil.

2. Salmon Teriyaki Bowls

This recipe is a great way to get a dose of protein and omega-3 fatty acids from the salmon, and vitamins, minerals, and fiber from the vegetables. It’s easy to make and can be customized to your liking.

• Prep time: 15 minutes
• Cook time: 15 minutes
• Servings: 4

Ingredients:

• For the teriyaki sauce:
  • ¾ cup soy sauce
  • ¾ cup mirin (rice wine)
  • ½ cup sugar (white or brown)
  • 1 teaspoon finely minced garlic (optional)
  • 1 teaspoon finely minced ginger (optional)
• For the salmon and bowls:
  • 1 pound salmon fillets
  • 1 tablespoon olive oil
  • 1 cup cooked short-grain rice (brown or white rice)
  • 8 ounces baby spinach
  • 1 tablespoon rice wine vinegar
  • 1 avocado, sliced
  • Furikake (optional, for garnish)
  • Scallions, sliced (optional, for garnish)
  • Nori-sesame confetti (optional, for garnish)

Instructions:

1. Make the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sugar, garlic (if using), and ginger (if using). Bring to a simmer over medium heat and cook for 5 minutes, or until the sugar dissolves. Set aside.
2. Cook the salmon: Pat the salmon fillets dry with paper towels. Heat the olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down in the skillet. Cook for 5 minutes, or until the skin is crispy.
3. Flip the salmon and brush with the teriyaki sauce. Cook for an additional 2-3 minutes, or until the salmon is cooked through to your liking.
4. Assemble the bowls: Divide the cooked rice among four bowls. Top with the cooked spinach, sliced avocado, and salmon. Drizzle with additional teriyaki sauce, if desired. Garnish with furikake, scallions, and nori-sesame confetti (optional).

Tips:

• If you don’t have mirin, you can substitute it with an equal amount of dry sherry or white wine.
• You can also bake the salmon instead of pan-frying it. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the salmon for 10-12 minutes, or until cooked through.
• To cook the spinach, heat a separate pan with a drizzle of olive oil over medium heat. Add the spinach and cook until wilted, about 1-2 minutes. Season with a splash of rice wine vinegar (or your favorite dressing).
• Feel free to add other vegetables to your bowls, such as steamed broccoli or shredded carrots.

3. Tasty Cauliflower Tacos

Taco night! It’s the best dinner night of all, right? Most of the time, taco night tends to involve a lot of grease and a lot of meat. Sometimes, it’s even deep-fried meat. This healthier rendition gives you a savory, melt-in-your-mouth vegetarian alternative that is guaranteed to be a hit. 

If you want to go all in, add some guacamole to the mix. You’ll have an amazing feast that will also be good to your waistline and heart.

Ingredients: 

• 1/3 cup of canola oil, corn oil, or vegetable oil
• 2 teaspoons of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of ground cumin
• 2 1/2 teaspoons of kosher salt, divided into two equal parts
• 1 large head of cauliflower, cut into 2-inch florets
• 1/2 cup of sour cream
• 3 tablespoons of fresh lime juice, divided
• 1 cup of finely sliced red cabbage
• 1 cup of finely sliced white cabbage
• 1/4 of a small red onion, thinly sliced
• 1/4 cup of chopped fresh cilantro, plus extra for serving
• 8 small corn tortillas, warmed
• Lime wedges, for serving

Directions:

1. Start by adjusting the rack in your oven and placing it right in the center.
2. Grab a bowl and whisk the oil, garlic, chili powder, paprika, oregano, cumin, and half of the salt. Once it’s properly mixed, toss the cauliflower in the mixture. Place the cauliflower on a foil-lined baking sheet, cut side down and roast until golden brown. (It’s about 25 minutes.) Let cool for five minutes. 
3. In a small bowl, mix the sour cream, a tablespoon of lime juice, and half a teaspoon of salt. Refrigerate until you’re ready to serve up the tacos. (This is the crema.)
4. Mix the cabbage, onion, and cilantro in a bowl. Top with the extra lime juice and salt. Mix until you’re ready to serve. 
5. To serve the tacos, heat the tortillas in a microwave. Top with cauliflower, cabbage slaw, and crema. 

4. Healthy Homemade Turkey Burgers

These turkey burgers are packed with lean protein and flavor. They are easy to make and can be customized to your liking.

• Prep time: 10 minutes
• Cook time: 10-12 minutes
• Servings: 4

Ingredients:

• 1 pound ground turkey (93% lean)
• 1/4 cup panko breadcrumbs
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns (pretzel buns as pictured, whole wheat or regular buns work too)
• Lettuce, tomato, guacamole (for serving)

Instructions:

1. In a large bowl, combine the ground turkey, panko breadcrumbs, chopped onion, olive oil, Dijon mustard, oregano, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the burgers tough.
2. Divide the turkey mixture into four equal portions. Form each portion into a patty that is slightly larger than your hamburger bun, as the burgers will shrink some as they cook.
3. Heat a grill pan or skillet over medium heat. Add a drizzle of olive oil. Once hot, add the burgers and cook for 5-6 minutes per side, or until cooked through.
4. To assemble the burgers, place the cooked burger on a hamburger bun. Top with lettuce, tomato, and guacamole. Serve immediately and enjoy!

Tips:

• You can add other toppings to your burgers, such as cheese, sliced pickles, or onions.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
• For a juicier burger, use ground turkey which is 85% lean.
• You can also bake the burgers in the oven. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the burgers for 10-12 minutes, or until cooked through.

5. Tropical Quinoa Black Bean Salad

This vibrant salad is packed with protein and flavor from the black beans and quinoa, and complemented by the sweetness of the mango and the creaminess of the avocado. It’s a refreshing and healthy meal that is perfect for a light lunch or side dish.

• Prep time: 15 minutes
• Cook time: 15 minutes (for quinoa)
• Servings: 4

Ingredients:

• 1 cup quinoa, rinsed
• 1 15-ounce can black beans, rinsed and drained
• 1 ripe mango, diced
• 1 red bell pepper, diced
• ½ cup chopped red onion
• ½ cup chopped fresh cilantro
• 1 tablespoon olive oil
• ¼ cup fresh lime juice
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the quinoa: In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and fluffy. Set aside to cool slightly.
2. While the quinoa cooks, prepare the other ingredients: Dice the mango, red bell pepper, and red onion. Chop the fresh cilantro.
3. Assemble the salad: In a large bowl, combine the cooked quinoa, black beans, diced mango, red bell pepper, red onion, and chopped cilantro.
4. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
5. Dress the salad: Pour the dressing over the salad and toss to coat everything evenly.
6. Serve: Serve immediately or refrigerate for up to 2 days.

Tips:

• You can use any type of mango for this recipe, but a ripe Ataulfo mango or Tommy Atkins mango will be the sweetest.
• If you don’t have fresh cilantro, you can substitute it with 1 tablespoon of chopped fresh parsley.
• To make this salad vegan, omit the olive oil and use a tablespoon of olive oil instead.
• Feel free to add other ingredients to this salad, such as chopped cucumber, corn kernels, or crumbled feta cheese.

6. Slow Cooker Beef Stew with Chickpeas and Rice

This hearty and flavorful stew is a perfect meal for a busy weeknight. It’s easy to throw together in the slow cooker in the morning and come home to a delicious and satisfying dinner.

• Prep time: 15 minutes
• Cook time: 8 hours on low or 4 hours on high
• Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 4 cups beef broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup uncooked brown rice

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Sear the beef stew meat on all sides until browned.
2. Transfer the browned beef to the slow cooker. Add the diced onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
3. Pour in the diced tomatoes and beef broth. Stir to combine.
4. Stir in the drained and rinsed chickpeas.
5. Cook on low for 8 hours or on high for 4 hours.
6. About 30 minutes before serving, stir in the uncooked brown rice. Cook for an additional 30 minutes, or until the rice is cooked through.
7. Serve hot and enjoy!

Tips:

• You can use any type of rice that you like in this recipe, such as white rice, brown rice, or quinoa.
• If you don’t have fresh thyme or rosemary, you can use 1 teaspoon of dried thyme or rosemary instead.
• For a thicker stew, you can mash some of the chickpeas with a fork before adding them to the slow cooker.
• You can also add other vegetables to this stew, such as green beans, potatoes, or corn.

7. Lemon-Herb Chicken Delight

If there was ever a style of chicken preparation that truly seems to be universal, it’s Lemon-Herb Chicken. Everyone makes it their own way in the United States, but most of these recipes stem from Italy. Regardless of where you learned to make it, you won’t regret trying our recipe. 

This lemon herb sauce is delicious and can also be used on freshly cooked fish. 

Ingredients:

Chicken:

• 2 tablespoons of extra-virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt and freshly ground black pepper

Lemon Herb Sauce:

• 1 clove of garlic, peeled
• 1/4 teaspoon of salt
• 1/2 cup of chopped fresh parsley leaves
• 1/3 cup of chopped fresh mint leaves
• 1 1/2 teaspoons of freshly ground black pepper
• Zest and juice of 1 lemon
• 1/3 cup of extra-virgin olive oil

Directions:

1. Preheat the oven to 450 degrees F. Grab an ovenproof skillet or Dutch oven and heat it to medium-high heat on the stovetop. Add the olive oil for the chicken to the skillet. Dust the chicken with salt and pepper, then place on the skillet. Cook for three minutes on one side, then one minute on the other.
2. Transfer the chicken to the oven and bake until it’s reached an internal temperature of 165 degrees F. Place the chicken on a cutting board, and wait five minutes before you slice it. 
3. In a separate bowl, add the ingredients for the lemon-herb sauce. Crush the garlic into a thick, chunky paste. Transfer all the ingredients to a blender, blend it until it’s cream, and top the chicken with it. 
4. Add more seasonings to taste. Feel free to deglaze the chicken’s skillet to add even more juice to the chicken. Serve together.

8. Herb and Garlic Shrimp

This recipe is a flavorful and easy way to prepare shrimp. The fresh herbs and garlic add a delicious depth of flavor, and the shrimp cook quickly for a light and satisfying meal.

• Prep time: 10 minutes
• Cook time: 5 minutes
• Servings: 2

Ingredients:

• 1 pound large shrimp (21-25 per pound), peeled and deveined (tails on or off, depending on your preference)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Pat the shrimp dry with paper towels. Season them lightly with salt and pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the shrimp. Cook for 1-2 minutes per side, or until the shrimp are pink and opaque.
3. Add the garlic, parsley, chives, thyme, and red pepper flakes (if using) to the pan. Cook for 30 seconds, or until fragrant.
4. Squeeze the juice from half a lemon over the shrimp. Toss to coat and cook for an additional minute, or until the flavors have melded.
5. Serve immediately with lemon wedges for squeezing over the shrimp, if desired.

Tips:

• Be careful not to overcook the shrimp, as they can become tough and rubbery.
• You can use any type of fresh herbs that you like in this recipe, such as basil, oregano, or tarragon.
• If you don’t have fresh herbs, you can substitute 1 teaspoon of dried herbs for each tablespoon of fresh herbs.
• Serve this dish with rice, quinoa, or pasta for a complete meal. You can also enjoy it over a bed of greens for a lighter option.

Here are some additional things to keep in mind when making this recipe:

• The shrimp in the image appear to be split down the back, or “butterflied.” This is not required, but it can help the shrimp cook more evenly.
• The recipe calls for 1/2 lemon. You can adjust the amount of lemon juice to your taste.
• If you don’t have fresh lemon wedges, you can substitute 1 tablespoon of bottled lemon juice.

Directions:

1. Preheat your oven to 425 degrees Fahrenheit. Place potatoes and onion in a bowl. Toss with salt, pepper, and a tablespoon of olive oil. Then, put the mixture on a baking sheet. Bake until the potatoes are tender—about 25 minutes.
2. Season the chicken with garlic powder, ginger, pepper and salt. Rub it in so the seasoning is thoroughly blended in.
3. Heat a tablespoon of oil on a skillet, and place the chicken in the skillet. Cook for 8 minutes on each side. Remove it from the skillet and let it sit for 10 minutes. Slice it into thin strips or bite-sized cubes. (Your choice!)
4. In a small bowl, mix the garlic, peanut butter, lime juice, soy sauce, honey, remaining olive oil, and sesame oil. Whisk until it’s a smooth dressing. 
5. Divide the rice onto four bowls, then layer with ½ cup of spinach each. Then top with the chicken, potatoes, and onion. Top with dressing, cilantro, and sesame seeds.

9. Healthy Chicken Burrito Bowl for Dinner

Craving a flavorful and satisfying dinner that’s good for you? Look no further than this healthy chicken burrito bowl! Packed with protein, fiber, and healthy fats, this dish will leave you feeling energized and fulfilled. It serves one person generously, but can easily be doubled or tripled to feed a crowd. Whip it up in just 20 minutes for a perfect weeknight meal.

Nutrients per Serving:

• Calories: Around 450-550 (depending on the type of chicken and toppings used)
• Protein: 30-40 grams (from chicken, black beans, and Greek yogurt)
• Fiber: 10-15 grams (from brown rice, black beans, and vegetables)
• Healthy Fats: 10-15 grams (from avocado and Greek yogurt)
• Vitamins and Minerals: A good source of Vitamin A (tomatoes), Vitamin C (tomatoes and cilantro), Iron (black beans), and Calcium (Greek yogurt).

Ingredients:

• 1 cup cooked brown rice
• ½ cup black beans rinsed and drained
• 4 ounces shredded chicken breast
• ¼ cup chopped tomatoes
• ¼ cup chopped avocado
• 2 tbsp chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tsp lime juice
• ½ tsp chili powder
• ¼ tsp ground cumin
• Salt and pepper to taste
• 1 tbsp plain Greek yogurt or sour cream
• Optional toppings: salsa, guacamole, chopped lettuce

Instructions:

1. Cook the brown rice according to package instructions.
2. While the rice is cooking, shred the cooked chicken breast.
3. In a bowl, combine the cooked brown rice, black beans, shredded chicken breast, chopped tomatoes, avocado, red onion, cilantro, lime juice, chili powder, and cumin. Season with salt and pepper to taste.
4. Top the burrito bowl with plain Greek yogurt or sour cream and your favorite toppings, such as salsa, guacamole, and chopped lettuce.

Tips:

• Use any type of cooked chicken breast (grilled, baked, poached).
• Substitute brown rice with white rice or quinoa.
• Make it vegetarian by omitting the chicken and adding an extra ½ cup of black beans.
• For a vegan option, use vegan crumbles instead of chicken breast and omit the Greek yogurt or sour cream.

10. Chicken Tortilla Soup

Craving a warm, comforting soup that’s packed with flavor and protein? This chicken tortilla soup is the answer! It’s easy to make in one pot and comes together in under 30 minutes. Customize the spice level to your preference and enjoy it with all your favorite toppings – crispy tortilla strips, fresh cilantro, and a squeeze of lime. Let’s get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 poblano pepper, seeded and chopped (optional)
• 1 jalapeño pepper, seeded and chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups (960ml) low-sodium chicken broth
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (11.5-ounce) can corn, drained
• 4 boneless, skinless chicken thighs, cooked and shredded
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving
• Toasted tortilla strips, for serving
• Chopped avocado, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened about 5 minutes. Stir in the garlic, poblano pepper (if using), and jalapeño pepper (if using), and cook for an additional minute.
2. Add the cumin, chili powder, paprika, and cayenne pepper (if using), and cook for 30 seconds, stirring constantly, to toast the spices.
3. Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the shredded chicken and cilantro. Season with salt and pepper to taste.
5. Serve hot with lime wedges, toasted tortilla strips, and chopped avocado (if using).

Tips:

• For a spicier soup, you can leave the seeds in the poblano and jalapeño peppers.
• You can also use boneless, skinless chicken breasts instead of chicken thighs. Just be sure to cook them until they are cooked through.
• If you don’t have fresh cilantro, you can substitute 1 teaspoon of dried cilantro.
• Leftovers can be stored in the refrigerator for up to 3 days.

11. Asian Turkey Lettuce Wraps

If you are a fan of P.F. Chang’s, then you might be aware of the restaurant’s legendary lettuce wraps. They might seem innocent at the restaurant, but they can pack a caloric punch. Thankfully, we found a slimmed-down version of the wraps that everyone adores. 

Expect a lot of flavor with a lot less calories. Yum!

Ingredients:

• 1 and 1/4 pounds of lean ground turkey or chicken
• 1 tablespoon of olive oil
• 1 clove of garlic, minced
• 1/8 teaspoon of ground ginger
• 4 green onions, thinly sliced
• 1 can (8 ounces) of sliced water chestnuts, drained and coarsely chopped
• 3 tablespoons of hoisin sauce
• 2 tablespoons of lower-sodium soy sauce
• 1 tablespoon of rice vinegar
• 2 teaspoons of roasted red chili paste
• A pinch of salt
• 12 Bibb or Butter lettuce leaves

Directions:

1. Heat the oil in a skillet over medium-high heat. Add onions, turkey, and ginger, and start cooking it. When the turkey is fully browned, use a spatula to crumble it. 
2. In a large bowl, add the onions and water chestnuts to the turkey mixture. Stir.
3. In a smaller bowl, whisk the vinegar, hoisin, soy sauce, chili paste, and salt together. Once it’s thoroughly put together, top the turkey mixture with it. Use the bowl to toss the seasoning around. 
4. Use a spoon to place a lump of the turkey mixture onto a single leaf of Bibb lettuce. Serve immediately. 

12. Beef And Tomato Stew

Sometimes, you just want to have a cup of stew. Ideally, that stew will be a classic “stick to your ribs and warm your bones” type of stew. If you’re a fan of heart comfort foods, then you’re going to be a huge fan of this treat. 

This particular recipe rocks when it comes to cold winter days. It also can be made via stovetop, so you don’t need to have any major magical cooking tools to make this work for you. 

Ingredients:

• 1 tablespoon of olive oil
• 2 pounds of cubed beef (such as chuck roast)
• 1 can (15 ounces) of stewed tomatoes
• 1 can (6 ounces) of tomato paste
• 4 cups of beef broth
• 1 tablespoon of Worcestershire sauce
• 1 medium onion, chopped
• 3 large carrots, sliced
• 3 ribs of celery, chopped
• 1 cup of fresh or frozen peas
• 1 pound of baby potatoes, sliced in half
• 2 teaspoons of garlic powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme)
• 2 teaspoons of fresh rosemary (or 1/2 teaspoon of dried rosemary)
• 1 bay leaf

Directions:

1. Add oil to a pan and turn the heat to a medium-high setting. Wait until the oil is glistening and then add the cubed meat. Cook until light brown on all sides. 
2. Add the rest of the ingredients, bring to a boil, then turn down the heat to a simmer. Cover and cook for two to three hours on a lower heat setting. Serve when both the meat and veggies are tender.

13. Margarita Shrimp Skewers

There is something about shrimp on a BBQ that just oozes summertime fun. Maybe it’s the fact that these small critters just work well with the hot heat of summer. Perhaps it’s the fact that they pair well with margaritas. 

Or maybe it’s because Jimmy Buffett talked about them in the hit song, “Margaritaville.” Whatever the reason is, shrimp skewers are a perennial summertime treat. Let’s dive into this classic seafood recipe. 

Ingredients:

• 1 pound of raw shrimp, peeled and deveined
• 3 tablespoons of fresh lime juice
• 1/2 teaspoon of fresh lime zest
• 1 tablespoon of olive oil
• 2 teaspoons of tequila
• 3 cloves of garlic, minced
• 3 tablespoons of fresh cilantro, chopped
• 1/4 teaspoon of salt
• A pinch of cayenne pepper
• 12 bamboo skewers, soaked

Directions:

1. If you haven’t already, soak bamboo skewers in cold water for 20 minutes and set them aside. Spray the grill down with a little cooking oil. 
2. Whisk together all edible ingredients in a bowl, then pour the marinade in a plastic bag. Add the shrimp, seal the bag, and shake the bag to ensure the shrimp get a proper covering. 
3. Pop the bag of shrimp in the refrigerator for 30 minutes to 4 hours, depending on the amount of time you have available. 
4. Remove the shrimp, place them on the bamboo skewers, turn the grill to a medium-high heat setting, and then grill them until they turn pink. Serve immediately, ideally with a diet margarita or non-alcoholic mojito. 

14. Moroccan Stuffed Eggplant

Moroccan cuisine is regularly cited as one of the best cuisines in the world. Much of that is because of the fine mix between savory and sweet that permeates the nation’s flavor profile. Of course, most Moroccan dishes can be hard to make. 

This stuffed eggplant dish is surprisingly easy, even though it’s a fairly authentic recipe. Fans of exotic fare will fall in love with this African delicacy. 

Ingredients:

Eggplant:

• 2 eggplants, each about half a pound and approximately 7 inches long
• 3/4 teaspoon of cooking salt or kosher salt
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of lemon juice (or more olive oil)

Chermoula Spice Mix:

• 1 1/2 teaspoons of coriander
• 1 1/2 teaspoons of paprika
• 1 teaspoon of cumin
• 3/4 teaspoon of allspice powder
• 1/2 teaspoon each of garlic powder, ginger, and turmeric powder
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of cayenne pepper

Spiced Beef or Lamb Topping:

• 1 tablespoon of olive oil
• 1 garlic clove, finely minced
• 1/2 onion, finely chopped
• ½ lb of ground beef or lamb, preferably lean (chicken, turkey, or pork can also be used)
• 1/2 teaspoon of cooking salt or kosher salt
• 2 teaspoons of tomato paste 
• 1/4 cup of water

To Serve:

• Plain yogurt
• 2 tablespoons of cilantro leaves, roughly chopped (or substitute parsley)
• 2 tablespoons of toasted pine nuts

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grab the eggplants, halve them lengthwise, then score them in a diamond pattern. Rub salt into the eggplant, making sure to get a little in the cuts. Place the eggplants face down on a paper towel for half an hour. Squeeze like a sponge to remove additional excess water.
2. Mix all the ingredients in the chermoula ingredient section together. Save 3 tablespoons for the meat. Add the lemon and olive oil into the rest of the mix, stir into a paste, and place the paste on the scored side of the eggplant. Bake the eggplant for 45 minutes. 
3. In a pan, heat oil on medium-high heat, then add the onion and garlic until it’s aromatic. Then, add the meat and turn the heat up to high. Cook until the meat has been properly browned. Add the reserved chermoula mix, tomato paste, and water. Cook and stir until the meat is juicy, not watery. 
4. Remove the eggplant from the oven, top with the meat topping and serve. 

15. Chickpea Curry

Did you ever notice how many Indian restaurants charge an arm and a leg for their food? This simple recipe is both authentic and affordable. Chickpeas help bring you a pop of protein, while the spices help boost your immune system. 

Served alone, it’s a full meal. Served with sides? It’s a party. 

Ingredients:

• 1 medium serrano pepper, cut into thirds
• 4 large cloves of garlic
• 1 piece of fresh ginger, approximately 2 inches long, peeled and coarsely chopped
• 1 medium yellow onion, chopped into 1-inch pieces
• 6 tablespoons of canola oil or grapeseed oil
• 2 teaspoons of ground coriander
• 2 teaspoons of ground cumin
• 1/2 teaspoon of ground turmeric
• 2 and 1/4 cups of no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
• 3/4 teaspoon of kosher salt
• 2 cans (15 ounces each) of chickpeas, rinsed
• 2 teaspoons of garam masala
• Fresh cilantro for garnish

Directions:

1. Place serrano pepper, garlic, and ginger in a food processor and pulse until it’s minced. Add onion to the mix, pulse until it’s chopped but not watery. 
2. Grab a large saucepan and heat the oil on a medium-high heat. Cook for two minutes/ Add the onion mix, coriander, cumin, and turmeric. Cook an additional three to five minutes.
3. Pulse the tomatoes and salt in the food processor, add to the veggie mixture on the stove, and cook for four minutes. Stir occasionally. Then, add the chickpeas and garam masala. 
4. Simmer the mixture, stir it occasionally, cover, and let it cook for an additional five minutes. Serve with a cilantro garnish. 

16. British Steak Pie

If nothing else, Britain is known for being able to do amazing things with beef and potatoes. This particular rendition of a UK classic is a great pick for people who want all the charm of a British pub, minus the calories. 

Expect this food to fill you up fast. It pairs well with beer as well as malted beverages, too. 

Ingredients:

• 1.5 pounds of beef chuck, top round, or beef stew meat, cut into bite-sized pieces
• 1/2 cup of all-purpose flour
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 teaspoon of smoked paprika
• 1 bay leaf
• 2 tablespoons of tomato paste
• 1 pound of yellow potatoes, quartered
• 1 tablespoon of Worcestershire sauce
• 1 can or bottle (12 ounces) of pale ale, amber ale, or light brown ale, porter, or stout
• 2 cups of beef broth
• 2 pie crusts
• 1 egg yolk

Directions:

1. Heat olive oil in a saucepan over medium-high heat. Add the onion, carrots, and celery to the sauce pan and cook for a few minutes until the vegetables are soft.
2. In a bowl, toss the steak in flour until it’s lightly coated. Add the meat to the saucepan and cook until brown on all sides. 
3. Add the spices (bay leaf, thyme, rosemary, salt, pepper, garlic, and paprika) and tomato paste to the mixture in the saucepan. Use a spatula to clear any “stuff” that gets stuck to the pan. 
4. Add the potatoes, beer, and Worcestershire sauce.
5. Drop the temperature to medium-low heat, cover, and simmer for 45 minutes. 
6. Once the stew is cooked, take a small bowl and make a slurry with ½ cup cold water and three tablespoons flour. Pour this into the stew to thicken it. Stir. 
7. Unroll the pie crust and put one in a pie dish. Preheat the oven to 425 degrees Fahrenheit. Spoon the stew into the pie crust. 
8. Roll out the second pie crust and use it as a topper for the pie. Use a brush to brush the egg on top of the pie crust for a quick glaze.
9. Cut slits on the pie’s top, bake for 35 minutes, and serve. 

17. Baked Lemon Pepper Chicken

If there had to be one particular style of chicken that seems to appear on dinner tables across the nation, it’s Lemon Pepper Chicken. Some make it creamy, others make it super lean, but this one is perfect for people who want to eat clean. 

This simple recipe is a no-brainer for people who want good homemade meals fast. It’s a little tart, but surprisingly filling. Oh, and it also pairs amazingly well with a white wine. 

Ingredients:

• 4 boneless, skinless chicken breasts, each weighing 6 ounces
• 1/2 teaspoon of salt, plus an additional 1/8 teaspoon, divided
• 1 tablespoon of extra-virgin olive oil
• 1 medium lemon, thinly sliced
• 2 tablespoons of lemon juice
• 1 tablespoon of pure maple syrup
• 2 tablespoons of unsalted butter, cut into pieces
• 1 teaspoon of freshly  cracked pepper

Directions:

1. Preheat oven to 425, and rub the chicken with ½ teaspoon of salt. In a large skillet, heat the olive oil to a shimmer over medium-high heat. Add the chicken and cook it (without flipping) for 4 minutes. 
2. Flip the chicken and arrange the lemon slices around the pan. Transfer the skillet to the oven and bake for 10 minutes. 
3. Remove the chicken from the oven, and place on a platter. Add lemon juice and maple syrup to the pan, then slowly warm it. Add slice after slice of butter until the mixture becomes a nice glaze. Stir it and then spoon over the chicken. Serve.

18. Pineapple Chicken in Foil

Even if you are trying to shed the pounds, you can’t give up sweets. It’s important to make goodies that are a little bit better for you than what’s in the convenience store near you. Pineapple Chicken gives you the sweetness of pineapple with the protein of chicken. 

It’s fruity. It’s great for a weekend dinner. It also is perfect for fans of Elvis, luau music, and the idea of having a tiki party at home. Whoever thought that healthy dinners can’t be fun hasn’t tried this recipe yet.

Ingredients:

BBQ Chicken:

• 4 skinless, boneless chicken breasts
• 2 cups pineapple chunks, chopped into small pieces (fresh is recommended, but frozen works too)
• 2 diced bell peppers, the colors of your choice
• Coarse salt and freshly cracked black pepper, to taste

For the Sauce:

• 1/2 cup of your preferred prepared BBQ sauce
• 3 cloves garlic, minced (or 2 teaspoons dried garlic)
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons olive oil
• 1 jalapeño, sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Chopped cilantro, to taste

Directions:

1. Preheat your oven to 350 degrees. Place four sheets of foil on your table, each about a square foot in size. Place an even amount of the bell peppers and pineapple chunks on each foil. Then, place one piece of chicken on each foil. Season with salt and pepper. 
2. Use a bowl to mix all the sauce ingredients except the cilantro together, stirring vigorously to ensure it’s well mixed. Use a large spoon to add the sauce as a topping to the chicken and vegetables. Sprinkle the cilantro on top of the chicken. 
3. Use your fingers to close the foils together, folding the edges together for a better lock. Place the packets on a baking sheet, then transfer to the oven. Bake for 35 to 40 minutes. 
4. Remove the chicken from the oven, carefully unwrap the tops, and then drizzle any leftover sauce over the chicken. Broil for 1-2 minutes to give them a glaze. 
5. Top with cilantro and serve.

19. Butternut Squash Curry And Rice

Ooh la la! Another curry recipe? Of course. Curries are a great pick for people who want to have a hearty meal that has a spicy, savory kick. The addition of curry powder in your diet means you’ll get a lot of antioxidants and heart health-boosting goodness in your diet. 

This is an excellent pick for cold winter nights as well as nights when you just want to sink your teeth into something exotic. You won’t regret this one. 

Ingredients:

• 1 large butternut squash (approximately 2 1/2 pounds), peeled, seeded, and cut into large chunks
• 5 tablespoons of neutral oil, divided 
• Kosher salt
• 1 large red onion, roughly chopped
• 5 cloves of garlic, minced
• 2 tablespoons of curry powder
• 2 cans (13.5 ounces each) of full-fat coconut milk
• 1 large bunch of curly kale (about 6.5 ounces), roughly chopped
• Juice of 1 lime
• 1/4 cup of chopped fresh parsley
• 1/4 cup of sunflower seeds
• Cooked Jasmine rice, for serving

Note: You can use almost any neutral oil, including corn oil, Canola, or vegetable oil. However, vegetable oil is often the best choice.

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Mix the squash and three tablespoons of oil in a bowl with a little salt. Arrange the squash on a foil-covered baking tray in a single layer. Bake until tender and fragrant—about 30 to 40 minutes. 
2. In a skillet, cook the remaining tablespoons of oil, onion, and salt on a medium-high heat. Cook until golden, approximately 8 minutes. Drop the temperature to a medium-low heat. Then, add the garlic and cook it for an additional minute. Stir in the curry powder until it’s well-blended. Bring it up to medium heat again, then stir in the cans of coconut milk. 
3. Simmer the coconut milk mixture, then add some salt and the kale. Cook until the kale is wilted and remove it from the heat. By this time, the squash should be done. Remove it from the oven if you haven’t already—or just let it cook more if it needs to be more brown.
4. Add the squash and lime juice to the skillet. Stir gently. 
5. Serve by placing rice on the bottom of a bowl. Top with the curry. Garnish with the sunflower seeds and parsley. 

20. Sage Burnt Butter Gnocchi

Contrary to popular belief, gnocchi can be quite healthy. These potato-based pasta balls are a favorite of Italy because they are filling and capable of giving you the energy you need for a high-demand workout.

If you are in the mood for carbs but don’t want the “junk” of fillers from Olive Garden, this dish will be sure to please. It’s perfect for a weeknight snack. 

Ingredients:

• 1 pound of gnocchi
• 4 tablespoons (half a stick) of butter
• 3 sprigs fresh sage
• 1 tablespoon olive oil
• ¼ cup parmesan cheese
• Salt and pepper (to taste)

Directions:

1. Boil the gnocchi according to the directions on the package. Drain well. 
2. While the gnocchi cooks, place the butter and sage in a pan on medium-high heat. Cook until the butter smells nutty and fragrant—approximately two minutes. Remove the butter from the pan and set aside.
3. Add the oil to the pan, then add the gnocchi. Cook the gnocchi until it’s golden brown on one side—approximately 5 minutes. 
4. Once the gnocchi is browned, add the butter mixture and cook an additional 2 minutes. Remove the gnocchi from the pan and spoon into bowls. 
5. Top with cheese, salt, and pepper, then serve. 

21. Tasty Pork Egg Roll Bowls

Did you ever wonder how egg rolls always managed to taste savory, meaty, and satisfying no matter when you eat one? You’re not alone. Egg rolls are surprisingly tasty. This recipe takes the flavors of a traditional egg roll and makes it into a full meal. 

Forget about doing Chinese takeout. These egg roll bowls are absolutely phenomenal and will fill you right up. You will love the flavor here!

Ingredients:

• 1 tablespoon of vegetable oil
• 1 clove of garlic, minced
• 1 tablespoon of minced fresh ginger
• 1 pound of ground pork
• 1 tablespoon of toasted sesame oil
• 1/2 onion, thinly sliced
• 1 cup of shredded carrot
• 1/4 of a green cabbage, thinly sliced
• 1/4 cup of low-sodium soy sauce
• 1 tablespoon of sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 tablespoon of toasted sesame seeds

Directions:

1. Heat the vegetable oil in a large skillet, and drop the garlic and ginger in. Allow the spices to become fragrant. Then, add the pork and use your spatula to break it apart as it cooks. Cook for 8 to 10 minutes, until golden brown. 
2. Push the pork to the side of the pan. Then, add the carrots, sesame oil, onion, cabbage, Sriracha, and soy sauce. Cook until the cabbage is soft. 
3. Transfer the mixture to four bowls, and top with green onion and sesame seeds. 

22. Vegan Tomato-Cream Pasta

Did you know that a large percentage of the population is unable to stomach dairy? It’s true, and it’s a shame. It becomes so much harder to enjoy a creamy pasta dish when you’re lactose-intolerant. Thankfully, we found a recipe that will give vegans and lactose-intolerant people a chance at enjoying a creamy tomato pasta dish. 

You might find that this is the perfect blend between a pasta pomodoro and pasta vodka-sauce mix. It’s sinfully tasty and vegan as can be.

Ingredients:

• 1 1/2 cups of water, plus extra for boiling pasta
• 3/4 cup of raw cashews, divided
• 2 tablespoons plus 1 1/4 teaspoons of kosher salt, divided
• 16 ounces of penne pasta
• 3 tablespoons of extra-virgin olive oil, divided
• 3 teaspoons of crushed red pepper flakes, divided
• 1 small yellow onion, chopped
• 4 cloves of garlic, finely chopped
• 6 tablespoons of tomato paste
• 1/4 cup of sun-dried tomatoes, finely chopped
• Fresh basil leaves, finely chopped, for serving

Directions:

1. Heat a cup of water in a small pot and add ½ cup of cashews. Remove from the heat and let it soak for an hour. Drain the cashews, discard the liquid, then add the cashews to the blender. Pour in ½ cup of water and ⅛ teaspoon of salt. Blend until smooth and place in a small bowl.
2. Boil the pasta with 2 tablespoons of salt, making sure to remove it 2 to 3 minutes before it would typically be “al dente.” Drain the pasta, but reserve 1 ½ cups of pasta water. 
3. In a large, high-walled saucepan, heat up a tablespoon of oil. Add ⅛ teaspoon red pepper flakes, ⅛ teaspoon salt, and the remaining cashews. Toast over low heat until it begins to get fragrant—around 5 minutes. Toss into a bowl, wipe down the skillet, and then start the next step. 
4. Heat up the remaining oil, onion, garlic, and a ⅛ teaspoon of salt. Toss and cook until the onions are caramelized. Add the tomato paste, tomatoes, and remaining red pepper, stirring gently. Cook for 4 minutes, until the tomato paste starts to stick to the bottom of the pans. . 
5. Stir in the creamy cashew mixture and the reserved pasta water, stirring until it’s evenly mixed. Bring to a simmer at a medium-high heat. Add pasta to the pan, cook until the pasta becomes fully al dente and the sauce turns glossy and sticks to the noodles. Stir in the remaining salt and serve. Garnish with basil.

23. Primavera Stuffed Chicken

Do you remember pasta primavera? It’s an Italian dish that is just as popular in Italy as it is in New York City. The term “primavera” means springtime. This dish is a more protein-packed take on the primavera theme. 

This chicken has all the accouterments of a good pasta primavera minus the pasta. The end result is a vitamin and veggie-packed meal that will work well with almost any diet.

Ingredients: 

• 4 boneless, skinless chicken breasts, weighing approximately 1 1/2 pounds
• 1 zucchini, halved lengthwise and thinly sliced into half-moons
• 3 medium tomatoes, halved and thinly sliced into half-moons
• 2 yellow bell peppers, thinly sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of Italian seasoning
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup of shredded mozzarella cheese
• Freshly chopped parsley, for garnish

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Score the chicken and stuff the gashes with zucchini, onion, tomatoes, and bell pepper. Top with olive oil, Italian seasoning, salt, and pepper. Top the chicken with shredded mozzarella cheese.
2. Bake the chicken for 25 minutes, and serve with a parsley garnish. 

24. Teriyaki Zoodle Stir Fry

If you’re low-carb or (almost) no-carb, you already know what zoodles are. Zoodles are noodles made of zucchini. They’re designed to be a good stand-in for pasta. Vegan as can be and packed with nutrients, it’s easy to see why people love them. 

Those who are new to this food trend might want to grab a recipe that’s simple—like this Asian-inspired “pasta” stir fry.

Ingredients:

• 1 tablespoon of olive oil
• 2 tablespoons of coconut aminos teriyaki sauce, divided
• 1 large carrot, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1/4 large yellow onion, thinly sliced
• 1 head of baby bok choy, chopped
• 1 large zucchini, cut into long strands
• 1 teaspoon of garlic powder

Directions:

1. Start by mixing the oil and a single tablespoon of the amino sauce together. 
2. Add one tablespoon of the sauce mixture to a saucepan, bringing it to a simmer. Turn the stove to a medium heat. Add onion, carrot slices, and bell pepper. Cook for five minutes, until the yellow onion is translucent but not brown. 
3. Add the bok choi, zucchini, and garlic powder. Continue to cook it for an additional, stirring frequently to spread the sauce. Drizzle the remaining sauce on the mixture. Stir to spread the sauce, then serve.

25. Balsamic Chicken Caprese

If you’re like many families today, you probably want to get something that’s simple to make and even easier to shop for. Italian fare is amazing for this, and it’s hard to get a recipe that’s easier than Balsamic Chicken Caprese. 

People who love Italian cuisine but don’t want to carbo-load on pasta will find this to be a great workaround. 

Ingredients:

• 1 tablespoon of olive oil
• 4 chicken breasts
• Salt and pepper to taste
• 1/4 cup of balsamic vinegar
• 1/2 cup of chicken broth
• 1 tablespoon of honey (optional; use a low-carb sweetener to minimize carbs)
• 1 teaspoon of Dijon mustard
• 1 clove of garlic, minced
• 1 teaspoon of Italian seasoning
• 1/2 pint of cherry tomatoes, halved
• 3 ounces of mozzarella cheese, sliced
• Sliced basil for serving

Directions:

1. Start by heating the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown. (This takes about 5 minutes per side.) Once cooked, place the chicken on a dish and cover with foil.
2. Pour the chicken broth into the used pan, using a spatula to scrape off any chicken bits that may have gotten stuck to the pan. Stir in Italian seasoning, Balsamic vinegar, mustard, garlic, and honey. 
3. Simmer this mixture over medium heat, stirring until it reaches your preferred consistency. Add tomatoes to the pan, and simmer until they are softened—approximately 3 minutes.
4. Add the chicken to the pan and continue to simmer it for two additional minutes. While the chicken is simmering, use a large spoon to drizzle the balsamic sauce over it. 
5. Remove the chicken from the heat source. Use a spoon or spatula to slowly place sliced mozzarella over the chicken. Cover with a lid for two minutes so that the cheese can melt. Serve garnished with fresh basil. 

26. Carrot Ginger Soup

Carrot Ginger Soup is the unsung hero of the soup world. Its warm, spicy flavor profile has a way of soothing sore muscles and easing tired bones. This particular recipe is a smash hit for people who don’t want too much of a sting to their tastebuds. 

It’s hard to ignore how addictive this soup can be. If you’re looking for a healthy comfort food, you can’t beat this choice. 

Ingredients:

• 2 tablespoons of coconut oil or any other neutral oil
• 1 piece of fresh ginger, approximately 4 inches long, peeled and roughly chopped
• 1 small shallot, roughly chopped
• 2 large garlic cloves, chopped
• 2 pounds of carrots, peeled and roughly chopped
• 1 tablespoon of red curry paste
• 2 and 1/4 cups of chicken or vegetable stock
• 1 can (14 ounces) of full-fat unsweetened coconut milk
• 1 tablespoon of fish sauce
• Kosher salt
• Zest and juice of half a lime
• Chopped cilantro, for garnish
• Fried shallots (optional)
• Chili oil (optional)

Directions:

1. Turn your stovetop on and heat the coconut oil to a shimmer over medium-high heat. Next, add the shallots, ginger, and garlic cloves to the pan. Stir gently and allow the aromatics to release for 4 minutes.
2. Add the carrots and curry paste, and cook an additional 2 minutes. Add the stock, coconut milk, and fish sauce. Stir until everything is well mixed, then bring it to a boil. The moment it becomes a rolling boil, reduce the heat to a low simmer and cook for an additional 10 to 15 minutes. 
3. Check to see if the carrots are softened. If they are, proceed to step four. If not, continue to cook them until they are.
4. Add the lime juice and zest, then grab a food processor. Spoon the soup into a food processor (or blender) and pulse until it’s puree. Adjust salt, pepper, and lime juice as necessary. 
5. Serve with a cilantro leaf garnish.

27. Tasty Hungarian Goulash

In Hungary, table spices don’t just stop at salt and pepper. Locals in the country also have a third shaker, typically filled with paprika. Expect to enjoy the smoky, savory flavor of paprika throughout this dish. 

If you’re a fan of spicy (but not burn-y) food, Hungarian Goulash will become a new favorite at your dinner table. The best part is, that leftovers taste just as good the next day. 

Ingredients:

• 2 tablespoons of extra-virgin olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 1 pound of 93% lean ground turkey
• 1 can (28 ounces) of diced tomatoes
• 2 cups of dry elbow macaroni, preferably whole-wheat
• 2 cups of water
• 1 teaspoon of smoked paprika or Hungarian paprika 
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• Italian parsley, for garnish (optional)

Directions:

1. Grab a nonstick skillet and place it on high heat. Add oil, onion, carrots, and cook for 3 to 5 minutes. This should soften the vegetables. 
2. Next, add the turkey and brown it, using your spatula to break it apart and stir it. Add the tomatoes, macaroni, and water. Bring to a boil. 
3. Cook until the macaroni is al dente, then add the spices. Add additional paprika to taste if desired. Serve immediately with an Italian parsley garnish.

28. Vegan Lemon-Asparagus Risotto

Risottos are often the unsung heroes of Italian food. There’s something about their creamy texture and complex flavors that make them incredibly satisfying. While many use risottos as a side dish, this particular option can double as a meal. 

If you cook this, you won’t have to worry about having a meat dish or a centerpiece dish. It will fill you (and your family) up perfectly well. 

Ingredients:

RISOTTO:

• 3 cups of low-sodium vegetable broth
• 3 cups of water
• 1 bunch of asparagus (approximately 1 pound), with ends trimmed
• 1 lemon, thinly sliced into rounds, plus 1/4 cup of fresh lemon juice
• 1/2 large yellow onion, finely chopped
• 2 large shallots, finely chopped
• 3 tablespoons of extra-virgin olive oil
• 1 teaspoon of kosher salt, plus extra as needed
• 3 cloves of garlic, chopped
• 1 1/2 cups of arborio rice

“PARMESAN” TOPPING & ASSEMBLY:

• 1/2 cup of raw, unsalted cashews
• 1 tablespoon of nutritional yeast
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• Kosher salt
• 2 tablespoons of vegan butter or margarine
• Freshly ground black pepper

Directions:

1. Start by combining the broth and water in a medium pot, and bringing to a slow simmer. Drop the heat to a low setting. 
2. Heat up another large skillet on high until very hot. Drop the asparagus in on a single layer and char—approximately 4 minutes. Transfer to a chopping block. (You may need to do this in sections.)
3. Add the lemon slices to the skillet next. Char for 2 minutes, then transfer them to the cutting board right next to the asparagus.
4. Remove the skillet from the heat. Add the onion and shallots, then add olive oil. These will char almost immediately. Toss them in the oil until they are coated, then drop the skillet to a medium heat setting. Toss in a pinch of salt.
5. Cook the onions and shallots until they are softened, then add the garlic. Cook for an additional 2 minutes. Slowly stir the rice into the mixture until it begins to brown. Season with a teaspoon of salt. 
6. Pour the lemon juice into the rice mixture and let it cook until the lemon juice is totally absorbed. Then, stir in the broth—ladle by ladle. Allow the first ladle of broth to absorb before you add another ladle. Stir constantly. 
7. Chop the asparagus pieces into inch-long sticks. Set aside some asparagus tips for a garnish. Remove the rice from heat after it’s cooked for 25 minutes or is al dente.
8. Grab a food processor and pulse the cashews, garlic powder, onion powder, salt, and yeast. Combine until flaky. This is your vegan parmesan cheese.
9. Add the butter and chopped asparagus to the risotto, along with a teaspoon of vegan parmesan. Serve garnished with lemons and asparagus. Add more parmesan to taste.

29. Taco Salad

Tacos have stopped being just a Mexican thing. They are now a global phenomenon—and rightfully so. Everyone seems to have their own way of enjoying the flavors of a good old-fashioned taco.

If you’re not a fan of taco shells, you might as well skip them. This taco salad recipe will give you all the flavor without the mess on your hands.

Ingredients:

• 1 pound of ground beef
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons of taco seasoning
• 2 tablespoons of tomato paste
• 2 cups (or more) of vegetable oil
• 2 corn tortillas (4 inches), cut into 1/4-inch strips
• 2 heads of romaine lettuce, chopped
• 2 1/2 cups of halved cherry tomatoes
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of shredded cheddar cheese
• 1/2 cup of pico de gallo
• 1/4 cup of chopped fresh cilantro
• 1/2 cup of sour cream

Directions:

1. Grab a large skillet and cook the beef on a medium-high setting, using a spatula to break it apart into smaller pieces. Add salt and black pepper to taste. Stir gently, and then add the taco seasoning, 2 tablespoons water, and tomato paste. Cook for an additional 5 minutes. Set aside.
2. Pour the vegetable oil into a small pot and turn up the heat. Deep fry the tortilla strips and remove them with a fork or strainer. Place the strips on a paper towel to dry. 
3. Build your salad by adding lettuce, tomatoes, cheese, pico de gallo, beans, and beef into your bowls. Top with sour cream, cilantro, and tortilla strips. 

30. Prosciutto-Wrapped Pork Tenderloins

You don’t need to go hog wild with crazy ingredients to put together a pork dish fit for a king. This salty-savory mix of flavors makes the lean meat of pork stand out. It also looks elegant enough for a Sunday roast. 

Fans of short shopping lists will also be happy to hear that this recipe only takes a handful of ingredients. Shocked? You’re not alone. People probably won’t believe this is a six-ingredient recipe. 

Ingredients:

• 1 pound of pork tenderloin
• Salt and ground black pepper to taste
• 1 bunch of fresh sage, leaves removed and stems discarded, divided
• 6 ounces of sliced prosciutto
• 1 tablespoon of olive oil, or more if needed

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Sprinkle salt and pepper over the entirety of the tenderloin. Place sage leaves throughout the exterior of the tenderloin. Then, wrap the tenderloin with prosciutto. Wrap in cling wrap and allow the tenderloin to set for 5 to 10 minutes.
3. Turn on the stove and add the olive oil to the stove. Set the temperature to medium heat. Remove the tenderloin from the clingwrap, and place the meat on the skillet. Cook until the tenderloin’s prosciutto is brown and crispy. (This typically takes about 10 minutes.)
4. Once the prosciutto is visibly cooked, transfer the tenderloin to a baking dish and set the oil in the pan aside. Bake the tenderloin for 20 minutes, until the interior temperature of the meat reaches 145 degrees.
5. Heat the reserved oil in the skillet and fry any additional sage leaves you may have. Fry the leaves until they are crispy. 
6. Serve the tenderloin with the sage leaves.