I don’t know about you, but when I hear ” healthy recipes,” I wanna run for the hills. Most people are the same, not because they don’t care about their health.
In general, eating healthy makes us think that we’ll be spending lots of time and money on a dish, and we just don’t have the required energy for all that commitment. Well, with that in mind, we’ve searched for recipes that will allow you to take care of your health but won’t break the bank in the process. So here are 10 quick and healthy recipes you’ll love…My personal favorite is number 6!
…Keeping reading to see what we mean!
American goulash is the perfect family meal because this healthy recipe is also budget-friendly. The pasta cooks inside the sauce, so you get to skip all the extra steps.
- 1 tbs of extra-virgin olive oil
- 1.5 cups of chopped onion
- 1 lb lean ground beef
- 2 large minced cloves of garlic
- 1 can of undrained salt-free diced tomatoes
- 1 can of salt-free tomato sauce
- 1 cup low-sodium chicken or beef broth
- 1.25 cups of whole-wheat elbow macaroni
- 2 tbsp of grated Parmesan cheese
- 2 tsp of paprika
- 1 tsp of Italian seasoning
- 1 teaspoon salt
- .25 tsp of ground pepper
- Heat the oil in a larger-sized saucepan over medium-high heat. Add the onion and beef, and cook while breaking up the meat with a wooden spoon until it’s no longer pink. This should take about 5 minutes. Add in the garlic, Italian seasoning, paprika, salt, and pepper, and cook while stirring for about a minute.
- Gradually stir in the tomatoes and tomato sauce, and also the broth. Bring it all to a boil, and reduce the heat to medium-low. Cook while covered for about 5 minutes. Add the macaroni and keep cooking without the cover, occasionally stirring for another 6 to 9 minutes. Remove your meal from the heat and let it stand for 5 minutes before serving. Sprinkle this healthy recipe with some delicious Parmesan, if chosen.
Chicken Satay Salad
Don’t be put off by the fact that this is a salad. This midweek healthy recipe is high in protein and big on flavor, making it very filling!
- 1 tsp of medium curry powder
- .25 tsp of ground cumin
- 1 tbsp of tamari
- 1 finely grated garlic clove
- 1 tsp of honey
- 2 skinless chicken breast fillets
- 1 tbsp of crunchy peanut butter
- 1 tbsp of sweet chili sauce
- 1 tbsp of lime juice
- some sunflower oil for wiping your pan
- 2 lettuce hearts, cut into wedges
- 1 quarter of a cucumber, halved and sliced
- 1 banana, halved and thinly sliced
- chopped coriander
- seeds from half a pomegranate
- Pour the tamari into a larger-sized dish and stir in your garlic, curry powder, cumin, and honey. Cut your chicken breasts horizontally in half to obtain four fillets. Add them to the marinade and mix well to ensure their coated. Place it in the fridge overnight or at least an hour to allow the flavors to infiltrate the chicken.
- Mix the peanut butter with the chili sauce, lime juice, and 1 tbsp water to make a thick sauce in a separate bowl. When you’re ready to cook the chicken, wipe a large non-stick frying pan with a bit of oil. Add in the chicken and cook while covered for 5 minutes on medium heat, turning the pieces over after a few minutes until they are cooked but moist. Set it aside, covered for a few minutes.
- Toss the lettuce with the cucumber, shallot, coriander, and pomegranate, and pile the mixture onto some plates. Drizzle a bit of sauce over it. Slice your chicken, pile it on top of the salad, and trickle over the remaining sauce. Bon Appetit and don’t forget to leave a comment to let us know what you thought about this healthy recipe!
Italian Wedding Soup
Meatballs go great in any THING and any DAY, but in this healthy recipe, they’re full-size, full-flavored, and veeery filling!
- 4 tbsp of extra-virgin olive oil, divided into two
- 1.3 cups of chopped yellow onion
- ⅔ cup of chopped carrot
- ⅔ cup of chopped celery
- 2 tablespoons of minced garlic
- 6 cups of unsalted chicken broth
- 6 ounces of orzo
- 1.5 tbsp of chopped fresh oregano
- .5 tsp of kosher salt
- 24 of your favorite chicken meatballs (about 12 ounces)
- 4 cups of baby spinach
- .25 cup of grated Parmesan cheese
- Heat up 1 tbsp of oil in a large pot over medium-high heat. Add the onion, carrot, celery, and garlic, and cook for about 5 minutes while occasionally stirring, until the onion is translucent. Add the broth and cover. After it starts to boil, add in the orzo, oregano, and salt. Cover and cook until the orzo is tender. It should take about 9 minutes.
- Stir in the meatballs and spinach, cooking a few minutes until the meatballs are heated through, and your spinach has wilted. Serve the soup sprinkled with cheese and drizzled with the remaining oil.
…For lots of other amazing, quick, and healthy recipes, we also recommend: Nom Nom Paleo: Let’s Go!
Breakfast Egg Wraps
This filling and healthy recipe is perfect for a quick breakfast. It provides fiber, iron, and folate.
- 500g pack of mushrooms
- 4 tsp of rapeseed oil, plus an extra two drops
- 320g of halved cherry tomatoes
- 2 generous handfuls of finely chopped parsley
- 8 tbsp of porridge oats
- 4 tsp English mustard powder mixed with a bit of water
- 10 eggs
- Thickly slice up half the pack of mushrooms, and heat up 2 tsp of the rapeseed oil in a non-stick pan. Add in the mushrooms, stir briefly, and fry with the lid on for about 7 minutes. Stir in half of the tomatoes, and keep cooking for about two more minutes with the lid off until they have softened.
- Beat the eggs together very well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan and pour in about a fourth of the egg mix, and fry for a minute until it’s almost set. Then, flip over as if making a pancake. Bring it to a plate and spread with a quarter of the mustard, spoon a fourth of the filling down the middle, and roll it up. Now create a second wrap using another fourth of the egg mix and filling, and you’ve got yourself a fast and filling yet healthy recipe!
Italian Sausage Stuffed Zucchini
These Zucchini boats stuffed with sausage and breadcrumbs are the perfect healthy recipe for a low-carb dinner.
- 4 large halved lengthwise zucchini
- 2 tsp of extra-virgin olive oil
- 4 thinly sliced chicken sausage links
- .5 cup of Italian breadcrumbs
- .75 cup of shredded mozzarella
- .5 cup of shredded fontina
- 2 minced cloves of garlic
- .25 cup of chopped fresh basil
- Preheat your oven to 350 degrees. Cut your zucchini in halves and scoop out the insides into a large bowl.
- Heat the oil in a larger skillet over medium heat. Add in the chicken sausage and cook them until seared. This should take about 6 minutes.
- Transfer them to a larger sized bowl and add in the breadcrumbs half a cup of mozzarella, garlic, fontina, and basil.
- Spoon this mixture into the zucchini and top with the remaining .25 cup of mozzarella.
- Bake for about 15 minutes until the zucchini is tender and the cheese golden.
- Serve with some fresh basil on top to give this healthy recipe an extra appealing look!
Chicken Cutlets with Creamy Pesto Sauce
You can serve this healthy recipe with these yummy and creamy pesto chicken cutlets over your favorite pasta or zucchini noodles.
- 1 pound of chicken cutlets
- .25 tsp of salt, divided
- .25 tsp of ground pepper, divided
- 1 tbsp of extra-virgin olive oil
- Half cup of finely chopped red onion
- Half cup of dry white wine
- Half cup of heavy cream
- .25 cup of pesto
- 1 medium chopped tomato
- 2 tbsp of chopped basil
- Scatter about 1/8 teaspoon of salt and 1/8 teaspoon of pepper onto the chicken. Heat the oil in a larger skillet over medium to high heat, and add the chicken. Sizzle, turning once until the chicken is browned and cooked through. It should take about 6 minutes. Transfer it to a plate.
- To your pan, add the onion and cook while stirring for about a minute. Increase the heat to high and add your wine. Keep cooking and scrape up any browned bits until the liquid has almost evaporated. Reduce your heat to medium and stir in the cream, any juices from the chicken, and the rest of the salt and pepper. Let it simmer for about 2 minutes.
- Stir in the pesto and tomatoes, and return the chicken to the pan. Turn to coat and cook for about a minute until warmed through. Serve this healthy recipe over your favorite pasta or noodles.
This is the perfect example of a healthy recipe with greens that doesn’t include any of that wilted lettuce. Trust us…. you won’t miss the carbs either, so get out that spiralizer and get cooking!
- 4 large zucchinis
- 2 tbsp of extra-virgin olive oil
- Some kosher salt
- Some freshly ground black pepper
- 2 cups of halved cherry tomatoes
- 1 cup of mozzarella balls
- .25 cup of fresh basil leaves
- 2 tbsp of balsamic vinegar
- Using a spiralizer, create zoodles out of the zucchini.
- Add your zoodles to a larger sized bowl and toss them with olive oil.
- Sprinkle the desired salt and pepper and let it marinate for about 15 minutes.
- Add in the tomatoes, mozzarella, and basil and toss until combined.
- Drizzle with some balsamic and serve this quick and healthy recipe.
Chickpea And Spinach Stew
This satisfying healthy recipe comes together in no time. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without piling on all the sodium. To simplify the prep, look for a soup mix in the produce section.
- 2 cans of rinsed low-sodium chickpeas
- 1 tablespoon of olive oil
- 12 ounces of lean ground turkey
- .5 tsp of dried oregano
- .5 tsp of crushed fennel seeds
- .5 tsp of crushed red pepper
- 1 cup of chopped medium onion
- 2 diced medium carrots
- 4 cloves of minced garlic
- 3 tbsp of tomato paste
- 4 cups of low-sodium chicken broth
- .25 tsp ground pepper
- .25 tsp salt
- 3 cups of frozen spinach
- Mash up one can of chickpeas with a potato masher or fork and set it to the side.
- Heat up your oil in a large pot over medium-high heat. Add in the turkey, fennel seeds, oregano, and crushed red pepper, and cook while crumbling with a wooden spoon until your turkey is no longer pink. Add in the onion, carrots, and garlic and cook, often stirring, until softened. Add in your tomato paste and stir for a few more seconds.
- Add the broth, the whole and mashed chickpeas, pepper, and salt. Cover your pot and let it simmer. After it begins to simmer, reduce the heat to medium and cook while covered at a brisk simmer until your vegetables are tender.
- Add in the spinach and increase the heat to medium-high, stirring until the spinach is heated through. Ladle this healthy recipe into your bowls, and add a bit of Parmesan on top, if desired.
Roasted Cod With Beetroot Salad
Take advantage of the color and flavor of beetroot in this healthy recipe with this easy roasted cod served on a beetroot salad with a lovely zesty dressing. It makes for the perfect quick and healthy recipe!
- 200g of quartered baby potatoes
- .5 tbsp of olive oil
- 4 skinless cod fillets
- a small, thinly sliced piece of ginger
- 1 juiced lime
- 1 sliced lime for the salad
- 1 finely chopped red onion
- 4 peeled and grated carrots
- 2 large peeled and grated raw beets
- .5 tbsp of honey
- .5 small bunch of coriander leaves
- Heat the oven to 180 degrees. Insert a pan of water on a high heat inside of it. When it begins to boil, add the potatoes, then turn the heat down and let them simmer for 10-12 mins until tender.
- Meanwhile, combine all of your salad ingredients and lightly season, putting a bit of coriander to the side. Once your potatoes have finished cooking, drain and run them under cold water. Drain again and toss them through your salad.
- Rub some oil over your cod fillets, and lay them on a non-stick baking tray, and put a few lime and ginger slices on top of each one. Bake in the oven for about 6-9 mins, depending on the thickness.
- Divide your salad among four plates, and top each one with the cod and the remaining coriander…and enjoy this delicious and healthy recipe!
This makes your favorite indulgent meal become a quick and healthy Recipe choice by skipping that heavy cream!
- 12 oz. of whole-wheat linguine
- 1 tbsp of extra-virgin olive oil
- 3 cloves of minced garlic
- 2 tbsp of all-purpose flour
- 1 cup of low-sodium chicken broth
- .75 cup of 1% milk
- .5 cup of freshly grated Parmesan
- Some freshly ground black pepper
- A pinch of crushed red pepper flakes
- 2 tbsp plain Greek yogurt (optional)
- Some freshly chopped parsley for serving (optional)
- In a larger pot of boiling water, cook your linguine until it becomes al dente. Be sure to set aside half a cup of pasta water, and drain the pasta, and then put it to the side.
- Heat the oil in a big skillet over medium heat. Add in the garlic and cook until fragrant. Sprinkle some flour evenly, and stir until the mixture has lightly become golden.
- Gradually add in the broth while whisking 2 tbsp at a time, waiting for the mixture to become entirely smooth before adding in more broth. Bring this mixture to a boil, and gradually pour in the milk while continuously whisking. Bring it all to a simmer and cook until the sauce has thickened.
- Remove your skillet from the heat and put in the Parmesan and yogurt if using, to achieve that perfect healthy recipe. Season to taste with salt, pepper, and a few red pepper flakes.
- Add the pasta and the quarter cup of reserved pasta water to the sauce and toss it to combine. If you feel that your sauce has become too thick, add in some more pasta water, a tbsp at a time, until you’ve gotten the desired consistency.
- Garnish with some parsley before serving.
What did you think about all of these amazing healthy recipes? Also, let us know how important these quick and healthy recipes are for you in the comment section below!
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