The Instant Pot does all the hard work here — and you'll also get a healthy dose of fresh greens! Line the sheet pan with parchment or foil for the quickest cleanup — then serve over rice, stuffed into a pita, or on its own. This vegan-friendly version swaps eggs for protein-packed chickpeas, and makes enough for four. Doesn't get much easier than this, TBH. These are super customizable — depending on your time or budget.
Either stick to the inexpensive base: tortilla chips, black beans, canned tomatoes, and cheese. Not an asparagus fan? The simple lemon and garlic sauce would work with whatever greens are in your fridge — like spinach, broccoli florets, or zucchini. This may look involved, but after a bit of prep — crisping chickpeas, roasting sweet potatoes — it's mostly just assembly.
Canned tuna gets a quick upgrade with hot sauce, Dijon, and green onions — piled into whole wheat tortillas. You could also swap in bread, pita pockets, or just eat them as lettuce wraps. Perfect for meal preppers. You can make these in the oven or on the grill in just about 20 minutes — and thanks to the foil, cleanup is a total breeze.
The trinity of weeknight dinners: fast, cheap, and easy. These go from prep to plate in about 20 minutes. Keep the peppers whole, or slice them into bites or "boats" to turn them into kid-friendly finger food.
Let the flavors mingle in the refrigerator for at least 30 minutes. While the meat is tenderizing, snap off the ends of the asparagus and toss the top part into a bowl with some olive oil, salt, and pepper. Oh, and don't forget to make the rice.
Next, heat your grill to high and place the meat and asparagus on the slats and cook until slightly charred. What You'll Need: Spinach, chopped tomatoes, cubed fresh mozzarella, balsamic vinegar, olive oil, salt, ground pepper, shredded basil, toasted whole-grain pita. If you're a fan of Insalata Caprese apps from Italian restaurants, you'll be a fan of this entree-sized bed of greens, too. To make this stress-free recipe at home, toss spinach or your favorite green into a large bowl, and top with ingredients two through eight.
Serve with a toasted whole-grain pita for a complete and filling meal. Skeptical that this dish will be enough to sate your appetite? Add your favorite source of protein. Grilled chicken and steak both make for appetizing additions. And if you're looking to put a fun twist on this classic dish, add some sliced fresh peaches. It may seem like an odd combination, but we promise you that it tastes divine. What You'll Need: Cubed chicken breasts, chickpeas, diced onion, diced tomato, diced cucumber, diced red bell pepper, ground pepper, dry parsley, red wine vinegar, olive oil, your favorite salad green.
This refreshing Middle Eastern salad is beyond tasty and takes less than 20 minutes to make. Start your culinary adventure by tossing the chicken on a hot skillet and seasoning it with your favorite spices. While it's cooking, drain and rinse a can of chickpeas and combine them with the vegetables. Once the chicken is cooked and cooled, add it to the bean and vegetable mixture, and sprinkle everything with pepper, parsley, vinegar, and oil, and serve over a bed of your favorite greens.
What You'll Need: Pre-formed raw turkey burgers, dry rosemary, garlic powder, ground pepper, sliced sweet potatoes, paprika, asparagus, extra virgin olive oil, your favorite salad green, sliced tomato. To make this better-for-you "cookout," throw the turkey burgers on a grill pan and season with rosemary, garlic powder, and ground pepper—this should all be happening while your oven is pre-heating to degrees Fahrenheit. Next, chop the sweet potatoes and snap the ends off the asparagus.
Lay each veggie on their own bake pan and drizzle both with some olive oil and pepper, and give the spuds a dusting of paprika. Instead of serving your burger on a bun, enjoy it with some lettuce and tomato—you know, the stuff you typically find snuggled up with your burger in between the bread.
Your body doesn't need the additional carbs when it's already getting a potent punch of the nutrient from the taters. What You'll Need: Eggs, cracked and whisked, your favorite chopped veggies, grated parmesan, salt, pepper, Ezekiel bread , avocado, your favorite fresh berries. Sometimes brinner is the only thing that will hit the spot. And for those nights, we suggest whipping up this simple—yet flavorful—meal.
Add parmesan, salt, and pepper to taste. Pop it in the oven for 30 minutes, or until cooked all the way through. In the meantime, wash the berries, toast the bread, and top each slice with some mashed avocado. And speaking of the creamy, delicious fruit, check out these avocado recipes for weight loss. What You'll Need: Olive oil, 2 cloves minced garlic, chopped zucchini, canned crushed tomatoes, 8 cups low-sodium chicken stock, dried thyme, ground pepper, cannellini beans, Ezekiel bread, your favorite cheese, grass-fed butter.
Heat the olive oil in a large pot over medium heat. Add garlic and cook until it starts to become fragrant. Add the zucchini, tomatoes, stock, thyme, and pepper, and turn the heat down to low. Simmer for up to 45 minutes, and toss in the beans right before you turn off the burner. Round out your meal with an ooey-gooey grilled cheese sandwich.
You might have noticed we suggest using grass-fed butter over conventional varieties. That's because it's an excellent source of fatty acids that can support weight loss. One acid, conjugated linoleic acid , or CLA, is sold commercially as a fat-burning supplement. To make this family-friendly Tex-Mex dish, drain the can of beans and the can of corn and rinse them lightly with water. Place the beans in a large bowl and mix in the onion, garlic, cilantro, cheese, and taco seasoning.
Spoon the mixture on one side of each tortilla and fold over, sandwich style. Cook over a hot skillet until the tortilla has browned and the cheese has melted. If you like a little heat, use pepper Jack cheese. Serve with a dollop of Greek yogurt for some added creaminess. What You'll Need: Your favorite whole grain noodles, chicken sausage with the casing removed we like Al Fresco's roasted garlic variety , chopped tomatoes, chopped bell pepper, chopped garlic, olive oil, dried rosemary, ground pepper.
While the water is boiling and the pasta is cooking on the stove, remove the casing from the sausage, cut it into medallions, and set the medallions aside. Next, chop up the veggies. Now, for the stovetop part. Pour some olive oil and the garlic into a skillet and heat over a medium flame. Once the garlic becomes fragrant, add the veggies and spices and stir until they become soft. A minute before the veggies look ready to be eaten.
Add the sausage to warm it up. What You'll Need: Wild salmon, the juice from half a lemon, salt, pepper, and paprika, your favorite chopped roasting veggies, olive oil, garlic powder.
This sheet pan supper is super simple—and better yet, it's a set it and forget it kind of dish, so you can sneak in some other chores while your oven does the work. Need to throw in a load of laundry? Go for it. Need to pick up your kid's playroom? After you pop the meal in the oven and pour the rice into the water, you've got about 15 minutes to get it done. Start by preheating your oven to degrees Fahrenheit and boiling a pot of water. Lay the salmon skin-side down on a lightly oiled tray alongside the veggies.
Season the salmon with lemon juice, salt, pepper, and paprika, and top the veggies with salt, pepper, garlic powder, and olive oil. Next, place the tray in the oven and cook until the fish flakes easily with a fork, about minutes. Make the rice according to box instructions. What You'll Need: Thin chicken breasts, two chopped garlic cloves, chopped heirloom tomato, chopped basil, chopped fresh mozzarella, balsamic vinegar, olive oil, zucchini, yellow squash, garlic powder, salt, ground black pepper.
While you may be inclined to pair Italian-style dishes with hearty pasta, this meal proves it's possible to opt for something lighter and nutrient-dense like squash, and still create a filling meal. To pull the two dishes together, start by preheating the oven to degrees Fahrenheit and heating up a lightly greased grill pan.
Grill the chicken on both sides until fully cooked and then top with cheese, tomato, balsamic, and olive oil. Remove from the heat once the cheese begins to melt. While the chicken is cooking, chop the squash and place on a baking pan and top with a drizzle of olive oil, garlic powder, salt, ground black pepper. Pop the veggies in the oven for about 12 minutes, or until a bit brown.
Ditch the inflammation -inducing white-flour pasta and make this healthified spaghetti squash dish a weekly staple instead. To make it, preheat the oven to degrees Fahrenheit and cut the spaghetti squash in half. Next, scoop out the seeds with a spoon, and then place it in an oven-safe baking dish, flesh side up, and pour about 2 tablespoons of water into each half. Cover with aluminum foil and bake for about 50 minutes, or until tender.
In the meantime, pour some marinara sauce into a small saucepan along with the meatballs. Cover the pan and warm over a low flame. Once the squash is done, pour out the water and use a fork to scrape long, spaghetti-like strands from the flesh onto your plate.
Top with the sauce and meatballs. Got a house full of ravenous eaters? Bulk up this meal a bit with a big, vegetable-filled salad and some fresh-cut fruit. What You'll Need: Farro, chopped hazelnuts, chopped cauliflower, olive oil, fresh ground pepper, your favorite salad green, your favorite vinaigrette dressing. Never tried farro before? It's about time you did. The ancient wheat grain "tastes like brown rice, but with a pleasant chewier texture and nuttier flavor," says registered dietitian Toby Amidor.
It's also chock full of antioxidant vitamins A and E and minerals like magnesium and iron. To plate the dish, layer the farro, hazelnuts, and cauliflower on top of a bed of greens and toss with a bit of dressing.
What You'll Need: Thin chicken breasts, olive oil, chopped fresh rosemary, ground black pepper, 2 minced garlic cloves, salt, cubed butternut squash, chopped broccoli. Meredith Price, MS, RD, CDN, a vegetarian, typically eats a big side salad mixed greens, tomatoes, and cucumbers dressed lightly in olive oil and balsamic vinegar , two to three pieces of baked BBQ tofu, and a side of baked sweet potato fries for dinner, with a big glass of water.
World globe An icon of the world globe, indicating different international options. Get the Insider App. Click here to learn more. A leading-edge research firm focused on digital transformation. Abigail Abesamis Demarest. Overeating or eating the wrong foods can lead to trouble sleeping. Three registered dietitians shared their specific dinner recommendations. A balanced meal consisting of foods you actually enjoy will keep you satiated and less likely to reach for a late-night snack.
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