A Week’s Worth Of Healthy Dinner Ideas

One of the biggest complaints from people who have decided to make a change in regards to their nutrition, seeking to eat healthier, is that they get bored eating the same things all the time. 

The thing is, healthy or not, isn’t that the case with all of us? 

None of us are immune. Sometimes we just lack inspiration for dinner ideas. 

Actually, an anonymous, yet popular, funny saying floating around on social media right now hits on this very subject: “who knew that the hardest part of being an adult is figuring out what to cook for dinner every single night for the rest of your life.” 

But, the last thing you need to battle when you’re focusing on your health is boredom in the kitchen. 

No worries though, we’ve got you covered!

We’ll supply the dinner ideas and recipes, all you have to do is peruse, grab some groceries, get cooking and enjoy! 


legacy

1- Chicken Parmesan Stuffed Peppers

Okay, so who doesn’t love chicken parm? 

This recipe takes the classic stuffed pepper idea and gives it an Italian makeover. 

The dish serves 4, and it should only take about 10 minutes to prep. Then you can have some time to unwind after work while it bakes (or do one of the other 25 things on your to-do list, right?).

Ingredients
  • 3 cups shredded mozzarella, divided
  • ½ cup freshly grated parmesan, plus more for serving
  • 3 cloves garlic, minced
  • 1 ½ cups marinara sauce
  • 1 tablespoon freshly chopped parsley, plus more for garnish
  • A pinch of crushed red pepper flakes
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 12 ounces fresh or frozen breaded chicken, cooked according to package directions, then diced (Note: If you’re looking to go a bit leaner here, personally I like to brown some ground chicken breast to use in place of the breaded and packaged chicken.)
  • 4 bell peppers, halved and seeds removed
  • ½ cup chicken broth
Directions
  1. Preheat the oven to 400 degrees fahrenheit, then in a large bowl combine 2 cups mozzarella, parmesan, garlic, marinara, parsley, red pepper flakes, salt, and pepper. 
  2. Place halved peppers into a baking dish and spoon the mixture into the bell peppers. Sprinkle with the remaining cup of mozzarella cheese. 
  3. Pour chicken broth into the baking dish (this helps the peppers to steam) and cover with foil. 
  4. Bake for approximately 1 hour or until peppers are tender. Broil for 2 minutes. 
  5. Optional: garnish with parsley and parmesan prior to serving, and enjoy! 

2- Lemon Garlic Butter Chicken And Green Beans Skillet

Don’t you just love when you can throw everything into one pan or skillet? Just me? Am I the only one who despises doing dishes? 

Anyways, whether you’re a fan of doing dishes or not, this meal is not only delicious, it’s super simple! 

Minimal effort. Minimal clean up. Maximum flavor. Maximum health benefits! (paleo, low carb, and keto friendly)

Ingredients
  • 3-6 skinless, boneless chicken thighs
  • 1 pound fresh green beans, trimmed
  • 3 tablespoons butter, divided (can substitute ghee here as well)
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • Fresh cracked black pepper (to taste)
  • Juice of ½ a lemon, plus extra lemon slices for garnish
  • ½ cup chicken stock
  • 1 tablespoon hot sauce
  • ¼ teaspoon crushed red chili pepper flakes
  • ½ cup fresh, chopped parsley
Directions
  1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare the green beans.
  2. Place the green beans in a microwave-safe dish with ½ cup water. Cook in the microwave for 8-10 minutes (until almost done but still crisp). 
  3. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Place the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes until a meat thermometer displays 165 degrees fahrenheit. When the chicken is cooked through, transfer to a plate and set aside. 
  4. In the same skillet, lower the heat and melt the remaining butter. Add chopped parsley, garlic, hot sauce, crushed chili pepper flakes, and green beans. Cook for 4-5 minutes, stirring regularly until cooked to your liking. 
  5. Add lemon juice and chicken stock to the pan and reduce the sauce for a few minutes, until slightly thickened. 
  6. Add chicken thighs back to the pan and reheat quickly. Add pepper, if desired, and serve immediately. 
  7. Optional: Garnish with more crushed chili pepper, fresh parsley, and a slice of lemon, and enjoy! 

3- Squash, Shrimp And Pasta Scampi

This meal truly proves that healthy meals can be simple, delicious, and they don’t have to take much time to prepare. 

And, the ribboned squash and zucchini add both a pretty and unique element to the dish.

Bonus tip: raw ribboned zucchini is an excellent salad component as well! 

Ingredients
  • Kosher salt
  • 8 ounces whole wheat spaghetti
  • 1 yellow squash
  • 1 zucchini
  • 1 pound peeled and deveined medium shrimp, tails removed
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, finely chopped
  • A pinch of crushed red pepper flakes
  • ½ cup low sodium vegetable or chicken broth
  • 2 tablespoons chopped, fresh chives
Directions
  1. Add salt to a large pot of water and boil. Add spaghetti and cook according to package directions until al dente. 
  2. As the pasta cooks, trim the ends off of the zucchini and squash. Using a vegetable peeler, turning the squash as you peel, peel the squash into ribbons into a colander. (Stop peeling squash when you come to the center core of seeds and discard this portion.)
  3. Reserve ¼ cup of the pasta water, then drain al dente spaghetti over the squash ribbons in the colander to slightly cook them. Put in a medium bowl and toss to evenly distribute the ribbons throughout the pasta. 
  4. Toss the shrimp with kosher salt and cracked pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp to the skillet, cook in a single layer without stirring until it’s just turning pink around the edges (roughly 2 minutes). 
  5. Stir the shrimp and add tomatoes, garlic, and pepper flakes. Continue to cook for roughly 1 minute or until the tomatoes are soft and the garlic has toasted. 
  6. Add pasta, squash ribbons, remaining olive oil, and broth. Cook together until warmed through and liquid has been absorbed, tossing as you cook. 
  7. If noodles seem dry, add reserved pasta water a bit at a time if needed. 
  8. Season with additional salt and pepper, divide into 4 servings, and serve topped with chives. Enjoy! 

4- White Chicken Chili

Any slow cooker fans here? 

I know the instant pot has taken the world by storm, but being able to fill my slow cooker with healthy ingredients and let it cook dinner for me all day long is one of life’s simple pleasures, if you ask me. 

This recipe calls for greek yogurt to give the chili a creamy texture, but you can easily omit this if you’re foregoing dairy. The chili won’t be as creamy, but it’s still packed with healthy and delicious flavor. 

Ingredients
  • 1.5-2 pounds frozen chicken breast (must be frozen to allow time for the beans to cook)
  • 1 cup white beans, dried (washed but not soaked)
  • 3 fresh poblano chilies, diced 
  • 2 jalapenos, chopped
  • 1 cup chopped red bell pepper
  • ½ cup chopped yellow onion
  • 4 cloves garlic, minced
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • ½ teaspoon pepper
  • 2 cups chicken broth
  • 1 cup unsweetened almond milk
  • ¾ cup plain greek yogurt
Directions
  1. Add all ingredients into a slow cooker except greek yogurt and frozen chicken.
  2. Stir the chili to mix seasonings. Then add the frozen chicken breasts to the top of the mixture. 
  3. Cover and cook on low for 6-8 hours. 
  4. Remove chicken, shred, then add back to the chili. 
  5. If desired, mix in greek yogurt. 
  6. Optional: top with shredded cheese, avocado, chopped, fresh cilantro, and serve. Enjoy!

5- Blackened Salmon With Pineapple Avocado Salsa

Honestly, I think folks sometimes get bored with healthy foods simply because it’s easy to fall into the trap of singling out macronutrients and forgetting to add flavor. 

So, if you’re struggling with healthy food boredom, this meal, which is exploding with flavor, will flip that boredom problem on its head! 

(Bonus: I like to use this same salsa recipe with chicken breast that’s been seasoned with dry carribean jerk seasoning. Super fresh, and equally as delicious as this salmon!)

Pineapple Salsa Ingredients
  • 1 ripe avocado, pitted, peeled, diced
  • 1 small jalapeno, diced
  • ½ small red onion, diced
  • 1 cup fresh pineapple, diced 
  • 1 tablespoon chopped fresh cilantro 
  • 1 ½ teaspoons lime juice
  • 2 teaspoons avocado oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cracked black pepper
Directions
  1. Heat a cast iron skillet over high heat. 
  2. Squeeze the lime juice over the filets.
  3. In a small bowl, combine chili powder, sea salt, and cayenne pepper. Rub the seasoning into the pink part of the filets.
  4. Melt the butter or ghee in the hot skillet, then place the salmon (skin side down) in the skillet and cook until blackened on one side (approximately 3-5 minutes). Turn the filets over and cook for an additional 2 minutes. You’ll know the salmon is done when it is just a little pink and flakes easily with a fork. 
  5. Serve with the salsa on the side (or topping the salmon). 

6- Caprese Noodles

If you’re going meatless or if you’re cutting down on your carb intake, you’ve got to try a plate of this healthy dish for dinner!  Fresh, refreshing, and so good!  

Ingredients
  • 4 large zucchini
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups cherry tomatoes, halved
  • 1 cup mozzarella balls, quartered (if large)
  • ¼ cup fresh basil leaves
  • 2 tablespoons balsamic vinegar
Directions
  1. Using a spiralizer, create zoodles out of zucchini.
  2. Add zoodles to a large bowl, toss with olive oil, salt, and pepper. Let sit for 15 minutes. 
  3. Add tomatoes, mozzarella, and basil leaves to zoodles and toss together until combined. 
  4. Drizzle with balsamic vinegar and serve. (yields 4 servings)

7- Healthy Beef And Broccoli

Asian cuisine is delicious, but ordering out can often mean that your dish is served with a side of MSG. 

But, you can skip the additives and make this healthy asian classic at home!

Ingredients
  • 1 lb flank, tri-tip, or sirloin steak (sliced thin against the grain)
  • 1 lb broccoli, cut into florets
  • ½ large white onion, thinly sliced
  • 2 tablespoons avocado oil 
  • 1 cup low sodium beef broth
  • 3 tablespoons Bragg’s Liquid Aminos (in place of soy sauce)
  • 2 tablespoons honey
  • 3 tablespoons cornstarch (you can omit this if you are avoiding this starch)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • Finely chopped green onion for garnish 
  • 2 teaspoons sesame seeds for garnish
Directions
  1. In a small bowl add liquid aminos (or soy sauce), honey, garlic, and ginger. Wish together and set aside. 
  2. Add beef to a bowl, sprinkle with cornstarch, and stir well to coat. (you can omit this step if you are foregoing the cornstarch)
  3. Preheat a large skillet on medium-high heat and add oil to coat the pan. Cook beef for approximately 3 minutes per side or until nicely browned. Remove meat from the pan and set aside.
  4. Return pan to high heat, and add broth. Deglaze pan for roughly 2 minutes, then add broccoli and onion. Stir and cook for about 3 minutes. 
  5. Add sauce and cooked meat. Reduce heat to medium-low and cook for 3-5 minutes, stirring often until everything is combined and sauce has thickened. 
  6. Garnish with green onion and sesame seeds. (yields 4 servings)
  7. Optional: serve with ½ cup of brown rice. 

Instant Pot Vs Slow Cooker

Keto Slow Cooker was a top-selling cookbook on the internet last year… but today, we’ve got something even better. When it comes to making keto cooking easy… quick… and convenient… slow cookers and instant pots are two of the best kitchen appliances around.

All you do is put the ingredients inside, which takes 10 minutes or less… press a button… and wait! Then, an entire hot family meal pops out, ready to eat!

The only difference is, with slow cookers, you have to wait 4-5 hours (or more) for your food to cook — but with instant pots, the food can be ready in 15-30 minutes.

You see, instant pots have a special lid that holds in steam, which increases the pressure, which increases the amount of heat transferred to the food — Translation?

The food inside cooks way faster. So fast that you can actually cook meats from frozen in 20-30 minutes!

Since Keto Slow Cooker was such a hit, our friends over at PaleoHacks decided to make the all-new Keto Instant Pot Cookbook. And guess what? 

Today, they’re giving away 500 copies, FREE.  It’s got 60 Keto recipes for mouth-watering barbacoa beef… chicken cacciatore… pork chili… chocolate lava cake… and more!

The best part? 

Any beginner can make these amazing recipes. It’s as simple as putting the ingredients in your instant pot… pressing a button… and just 15-30 minutes later, an amazing meal pops out, ready to eat!

You’ll also lose up to 10, 20, even 30 pounds eating these meals because they are 100% keto.

Imagine… saving hours of cooking and cleaning time every night… making mouth-watering meals that stun friends and family and make them think you’re a professional chef…

All the while you’re burning fat every day and every night so you can fit into incredible new outfits and get your best body ever!

Doesn’t that sound incredible?

You can grab one of 500 FREE copies of the Keto Instant Pot Cookbook today by clicking the link below. 

Hurry, before they run out!

Click here to grab your copy of the Keto Instant Pot Cookbook to make cooking at home easier than ever.





References:

Sharing is caring!

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments