Recipes

4 Healthy Dinner Recipes That Are Easy To Make At Home

Oct 7, 2024

Healthy dinner recipes are easier to find than ever before. I consistently look to cook books, Pinterest, and Hungryroot for inspiration. Here are four healthy dinner recipes I made this week that are quick and easy. I have a family of four so adjust your servings accordingly.

Asiago Asparagus Grain Bowl

Ingredients = fresh asparagus (2 bundles), sliced prosciutto (2 packages), Cindys asiago + cracked pepper dressing, sea salt rice cooked in bone broth.

Instructions = 1) Heat a skillet over med-high; roughly chop 2 packages of prosciutto + heat 2-3 min until crispy; set aside. 2) Tear corner of 2 rice pouches to vent + heat in microwave 90 sec. 3) Slice 2 packages of asparagus into 1/2 inch pieces; heat 2 tbsp oil in large skillet over med-high, add asparagus, salt/pep + saute 5-7 min until tender + bright green. 4) Divide rice between bowls; top with asparagus + crispy prosciutto, then drizzle on dressing.

Pulled Chicken + Orzo Soup

Ingredients = organic rainbow baby carrots (2), organic grated parmesan cheese, seasoned pulled chicken (2), instant chicken bone broth (2), traditional orzo.

Instructions = 1) Heat 2 tbsp oil in large pot over med-high; break 2 packages of chicken into bite-size pieces, add to pan + season with salt/pep; saute 3-4 min until hot; remove chicken + reserve pan juices. 2) Cut carrots into small rounds; in same pot heat 2 tbsp oil over med-high heat; add carrots + saute 5-7 min until tender. 3) Mix 2 broth packets with 6-8 cups water; add to carrots + bring to a boil; add orzo + cook 10-12 min until al dente. 4) Return chicken to pot + simmer 2-3 min until hot; divide soup between bowls + sprinkle each with 2 tbsp cheese.

Roasted Salmon Sweet Kale Salad

Ingredients = hot smoked roasted salmon (2), sweet kale salad kit (2)

Instructions = 1) Break salmon into bite-size pieces. 2) Add salad kit to a large bowl, drizzle with dressing + toss to combine. 3) Divide salad between 4 plates + top with salmon.

Crunchy Lemon Veggies + Chicken Couscous Bowl

Ingredients = fresh lemon (2), red onion (2), trim-color pearled couscous, boneless skinless chicken breasts, English cucumber, English peas (2).

Instructions = 1) Boil large pot of salted water, add bag of couscous + stir; cook 5 min, then drain; add to a large bowl, drizzle with 2 tsp oil + season with salt/pep. 2) Meanwhile, heat 2 tbsp oil in a large skillet over med-high; pat 2 packages of chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked + no pinkness remains; slice + set aside. 3) Pierce bag with a fork + microwave on high 3-4; repeat with second bag; let sit 1 min before opening (careful, those peas are hot!) season with salt/pep. 4) Wash, dry + roughly chop cucumber + onion; add to a bowl with peas, salt/pep + lemon juice; toss to combine. 5) Divide couscous to bowls; top with chicken, veggies + a lemon wedge if desired.