5 Easy Healthy Dinner Ideas

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All right so if you are like me and probably most of the world, having a healthier lifestyle can sometimes feel like your taste buds are getting a bit sick and tired of the same dang thing. I get it ladies; I get it. Except GOOD NEWS ALERT it doesn’t have to be that way. I know I was shocked too. 

So it turns out there is actually a million and one healthy recipes out there, we just have to look and make a conscious effort to put the time aside to prepare them. I decided to get off my bum this week and put more effort into my dinners and the results were fantastic! Dinners were more exciting, my taste buds were happier and my stomach was full and satisfied. 

If your lacking some healthy inspiration here are 5 easy healthy dinner ideas to get you started, I can guarantee your going to love them!

Italian Stuffed Zucchini

Ingredients 

1 Large zucchini, halved lengthwise 

1 medium brown onion, diced

1 medium red capsicum, diced

4 mushroom cups, chopped

2-Tablespoons extra virgin olive oil 

500g chicken mince

¾-Cup shredded mozzarella 

½-Cup shred fontina 

2 cloves garlic, minced

¼-Cup chopped basil 

1-Tablespoon Italian herbs 

Salt and pepper to taste

Method

  1. Preheat oven to 180. 
  2. Score zucchini and scoop out inside into large bowl. 
  3. In a large pan over medium heat add oil, onion and garlic. Cook until fragrant. 
  4. Add capsicum, mushroom, basil and Italian herbs. Cook until softened. 
  5. Add chicken mince and cook through. 
  6. Add zucchini from large bowl and mix through. 
  7. Remove from heat. Scoop mixture into zucchini shells. 
  8. Top with cheese. 
  9. Bake until zucchini is tender and cheese is golden (roughly 15 minutes) 
  10. Salt and pepper to taste, enjoy!

Crispy Korma Salmon 

Ingredients 

1x500g salmon fillet, skin on, scaled, pin boned

1 heaped teaspoon korma spice paste 

3 sprigs rosemary 

Sunrice Microwave Brown Rice Family Size 

1 fresh red chili 

1 lemon 

Salt and pepper to taste 

Method

  1. Put a non-stick pan on a medium-high heat. 
  2. Add a little coconut oil, and then place fish, skin-side down, pressing down with your fingers for 10 seconds to flatten the skin. 
  3. Dollop the korma spice paste onto a plate, add a squeeze of lemon juice and stir. 
  4. Use the rosemary like a brush, dip into paste and then generously over the salmon flesh. 
  5. Continue cooking for 5 minutes to help the skin crisp up, then reduce to medium-low heat. Cook for further 5 minutes. 
  6. Flip salmon over and cook for 1 minute more. Turn off heat but leave in pan for 5 minutes. 
  7. Serve with brown rice and fresh chopped chili. 

Caprese Zoodles

Ingredients 

4 large zucchinis 

2-tablespoons coconut oil 

2-Cups cherry tomatoes, halved

1-Cup mozzarella balls, quartered 

¼-Cup fresh basil leaves 

2-tablespoons balsamic vinegar

Salt and pepper to taste

Method

  1. Using a spiralizer, create zoodles out of zucchini. 
  2. Add zoodles to a large bowl, toss with coconut oil, tomatoes, mozzarella, basil, salt and pepper. 
  3. Drizzle with balsamic and serve. 

Primavera Stuffed Chicken

Ingredients 

4 skinless chicken breasts 

1 zucchini, halved lengthwise and thinly sliced into half-moons 

3 medium tomatoes, halved and thinly sliced into half-moons 

2 yellow capsicums, thinly sliced

½ red onion, thinly sliced 

2-tablespoons coconut oil 

1-teaspoon Italian seasoning 

1-cup shredded light mozzarella

Fresh chopped parsley 

Salt and pepper to taste 

Method

  1. Preheat oven to 220. 
  2. Make slits in each chicken breast (make sure you don’t cut completely through) 
  3. Stuff with zucchini, tomatoes, capsicum and red onion. 
  4. Drizzle with coconut oil and season with Italian seasoning, salt and pepper. 
  5. Sprinkle with mozzarella. 
  6. Bake until golden brown (roughly 20-25 minutes) 
  7. Garnish with parsley before serving 

Healthier Burgers 

Ingredients 

1 large head iceberg lettuce 

1 red onion 

 1 tomato 

500g heart smart, low fat beef mince 

Light mozzarella cheese

Light mayonnaise 

Italian herbs 

Salt and pepper to taste 

Method

  1. Pull lettuce cups apart from lettuce, rinse and leave to dry. 
  2. In a large pan, add coconut oil and cook onion slices until tender. Set aside. 
  3. In a large bowl mix mince, Italian herbs, salt and pepper. Make 4 burger patties.
  4. Season both sides of patties.
  5. Cook until seared on both sides and cooked to your liking. 
  6. Top each burger with light mozzarella cheese, cover and cook until melted. 
  7. Build each burger with the lettuce cups being your bread. 
  8. Enjoy! 

2 Comments

  1. Abra Davis

    Are these approved for phase 2

    1. Tania

      These are best for P3 and beyond 🙂

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