A few days ago I posted six healthy dinner recipes for all you out there living or just starting to live, a fit lifestyle.
Thanks to our recipe contest where ILKB members from all over the world entered their favorite healthy dishes to make at home, I have six more for you to incorporate into your everyday diets.
If you liked the first list (click right here if you missed it) then you’ll definitely want to try these out yourself.
Italian Turkey Meatballs
Summer Bakhit-Filippopoulos: Vaughan/ Canada
2 lbs. ground turkey breast
2 Tbsp. olive oil
3 cloves garlic, minced
2 large eggs
1 Tbsp. Italian seasoning
½ tsp salt
½ tsp black pepper
1 cup zucchini, finely grated, drained, and packed
1 small red onion, finely diced
3 Tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
½ tsp salt
½ tsp black pepper
½ tsp sugar
2 tsp Italian seasoning
¼ to ½ tsp crushed red pepper flakes
1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
2. In a large bowl, combine ground turkey, olive oil, minced garlic, eggs, Italian seasoning, salt, pepper, zucchini, and onion. Using your hands mix the meat mixture until the ingredients are evenly combined.
3. Scoop two tablespoon sized balls of meat from the mix, roll into a firm ball, and place on prepared baking sheet; repeat with remaining meat.
4. Place the baking sheet in the oven to bake for 20-25 minutes, or until they’re evenly brown and cooked though.
5. Meanwhile, warm the oil for the sauce in a large saucepan over medium-heat. Add in the garlic and sauté for 30-60 seconds or until fragrant. Add the remaining ingredients and mix well to combine.
6. Simmer the sauce for 15 minutes, stirring occasionally.
7. When meatballs are done baking, add them to the sauce, stir to coat, and serve.
Teriyaki Chicken with Cauliflower Rice
Kerri Viverito: Franklin Square
2-3 lbs. chicken thighs – bone in, skin on
½ cup coconut amino
3 tbsp. honey
4 cloves fresh garlic, minced
1 tsp minced ginger
1 tsp salt
1 tbsp. toasted sesame seeds
Toasted Coconut Cauliflower Rice
1 medium cauliflower
1 tbsp. coconut oil
¾ cup full fat coconut milk
½ cup shredded, unsweetened coconut
2 scallions, chopped, dark green ends discarded
Salt to taste
1.Mix the coconut amino, honey, garlic, ginger and salt in either a re-sealable plastic bag or in a baking dish. Give it a good stir to help dissolve the honey. Add the chicken thighs to the marinade and flip to coat in the marinade. Marinade in the refrigerator overnight or all day, about 10-12 hours.
2. Preheat the oven to 425 degrees. Place the marinated chicken on a rimmed baking sheet. Bake for 30-40 minutes, or until fully cooked through. Top with the toasted sesame seeds.
3. While the chicken is cooking, make the rice.
4. You can “rice” the cauliflower two different ways: 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
5. Heat a large pan over medium heat. Once the pan is hot, add the shredded coconut to the pan, and stir until the coconut starts to brown. It will burn quickly, so keep a close eye on it! Once the coconut is toasted to your liking, remove from the pan and place in a small bowl.
6. Return pan to the heat. Add the coconut oil, and once melted, add the cauliflower “rice”.
7. Add the coconut milk to the pan and sauté for 8-10 minutes, or until the coconut milk has been fully absorbed and the rice is cooked to your liking.
8. Add the toasted coconut and salt to the pan and give it a good stir. Top with scallions and serve with the teriyaki chicken.
Pesto Steak Zoodles
Anne Knapp: Peabody
1. Spiralize one zucchini and prepare to your liking. For a nice crunch microwave for 45 seconds.
2. Cook steak tips to your liking. When tips are still hot mix with pesto sauce to coat then toss with zoodles.
3. Top with cherry tomatoes and mozzarella “pearls”.
Pesto Mozzarella Chicken
Jaclyn Lattanza: Lake Grove
2 lbs chicken cutlets
1 package of Good Seasons Italian Dressing
1 Red Roasted Pepper
1. Marinate chicken cutlets in one package of Good Seasons Italian dressing for at least 1 hour.
2. Grill slightly each side in a hot pan with a little olive oil. Take out and put in a roasting pan.
3. Put the following on one side of the chicken: A brush of pesto sauce, 1 slice of red roasted pepper and 1 slice of mozzarella.
4. Cut up one cup of grape tomatoes and put in pan.
5. Chop up a handful of fresh parsley and basil and sprinkle in pan. Finish with a drizzle of balsamic dressing for a glaze.
6. Bake at 400 for 20 minutes until cheese melts.
Baked eggs and avocado
Ginger Diolosa Steele Midland-Columbus GA
1 large avocado
Chopped green onions,
Salt & pepper.
1. Preheat oven to 400 degrees.
2. Cut avocado in half and remove seed & skin of seed.
3. Crack an egg into each half of avocado and bake for 15-20 minutes.
4. Remove from oven and top with tomatoes and green onions and salt & pepper.
5 Ingredient Easy White Chicken Chili
Rachael Weiss: Denver
6 cups chicken broth
4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
2 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (store bought or homemade)
2 tsp. ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, Greek yogurt
1. Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan. Stir to combine.
2. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
3. Serve warm with desired toppings.
* Can also cook in a slow cooker. Same method just cook on low for 6-8 hours or low for 3-4 hours and then shred chicken with a fork.
And there you have it.
Six more healthy recipes to make your dinners clean, easy, and downright tasty.
Don’t forget to leave us a comment right below when you’re all done tasting your new favorite meal.