Best Healthy Recipes

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THE BEST 4 HEALTHY RECIPES

1# Quinoa Burger

This vegan quinoa burger recipe is easy, healthy and packed with protein. There's no food processor required and it comes together quickly in one bowl!

5 from 18 votes

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Course: Main CourseCuisine: AmericanPrep Time: 10 minsCook Time: 10 minsTotal Time: 20 minsServings: 4 servingsCalories: 231kcalAuthor: Yumna Jawad

Ingredients

• 1/4 cup uncooked quinoa
• 2/3 cup water
• 1 15 oz can black beans rinsed and drained
• 3 oz tomato paste
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup breadcrumbs
• 1 tablespoon olive oil
• Burger buns and toppings of choice

Instructions

• In a small pot, cook the quinoa with water and add salt to taste. Bring a boil, cover and simmer for 14 minutes. Uncover and fluff with a fork.
• In a large bowl, add the rinsed black beans and mash the bean fully with a fork or potato masher. Add the cooked quinoa to the black beans, then add the tomato paste, all the seasoning and the breadcrumbs. Form four patties.
• Heat olive oil in a grill pan, place the quinoa burgers in the pan and fry over medium heat for about 4 minutes per side.
• Build a burger with your favorite buns and toppings.

Notes

• Recipe adapted from Chocolate Covered Katie
• Nutrition information does not include the bun or the toppings. It’s only for the patty.
• For baking instructions, place the patties on a greased baking dish and bake for 15 minutes at 400°F. Then flip and bake for an additional 5 minutes.
• Substitutes:
  • If you prefer not to use quinoa, you can try cooked brown rice instead
  • You can substitute other types of beans for the black beans
  • Instead of bread crumbs, you can use panko breadcrumbs or all-purpose flour or almond flour. It helps to bind the burger.

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 37g | Protein: 10g | Fat: 5g | Sodium: 963mg | Potassium: 653mg | Fiber: 10g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 7.8mg | Calcium: 73mg | Iron: 3.9mg

This article adapted from this site

2# Caprese Chicken

You won't believe how easily and quickly this simple Caprese Chicken comes together. I've cooked this on my grill and grill pan with equally good results (although I'm always partial to using our kettle grill in the summer!). This chicken is very impressive for a dinner party or gathering, and doubles easily - see the recipe notes for my doubling hack if you're limited to using just a grill pan. 

Course: Main Course

Cuisine: Gluten Free, Italian, Low Carb

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Servings: 4

 

Calories: 391kcal

 

Author: Danielle Esposti

Recommended Equipment

• Rolling Pin
• Instant Read Thermometer
• Grill pan
• Parchment Paper

Ingredients

• 4 5-7 oz chicken breasts, pounded to even thickness
• 2 tsp italian seasoning
• 2 tsp sea or kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cracked black pepper
• 1 tbsp olive oil
• 8 oz fresh mozzarella, sliced into 8 even pieces
• 2 vine ripened tomatoes, sliced into 1/2" slices
• fresh basil, to taste
• aged balsamic or balsamic glaze, to taste

Instructions

• Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
• Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. 
• Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
• Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per side, or until the internal temperature reads 155°F using an instant read thermometer (the chicken will come to proper temperature in the next step). 
• Top each chicken breast with 2 slices fresh mozzarella. Continue grilling 3 minutes, or until the cheese is melted and the internal temperature reads 165°F. 
• Place the chicken breasts onto a platter or individual plates. Top each chicken breast with 2-3 slices of fresh tomatoes, then sprinkle with fresh basil and additional salt and pepper to taste. Just before serving, drizzle with aged balsamic vinegar or balsamic reduction. Serve immediately.

Notes

• Do not cook the the chicken to proper temperature in Step 4 or it will be overcooked and on the dry side by the time the cheese is melted.
• You may want to place a cover over the grill pan (or simply close your grill) to help the cheese melt. I use an inverted 9" x 12" cake pan as a "cover" for my grill pan. Make sure you use an oven mitt to remove it! 
• Always use an instant read thermometer to check for proper meat temperature, but especially for this recipe where you cannot use the pressure test due to the cheese.
• To double this recipe (for a crowd) using a grill pan:  grill the chicken breasts in batches to 155°F, then transfer to a baking sheet and cover with an inverted rectangular cake pan to keep the chicken warm. Once all the chicken breasts are cooked, top them with fresh mozzarella, then transfer the baking sheet into a heated 500°F oven. Bake 2-4 minutes, or until the cheese is melted and the chicken reaches 165°F. 

Nutrition Information

Calories: 391kcal (20%), Carbohydrates: 8g (3%), Protein: 49g (98%), Fat: 18g (28%), Saturated Fat: 7g (35%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 160mg (53%), Sodium: 1169mg (49%), Potassium: 263mg (8%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 1300% (1300%), Vitamin C: 19% (19%), Calcium: 350% (350%), Iron: 0.7% (1%) 

This article adapted from this site

3# Low Carb Chicken Parmesan Stuffed Zucchini Boats

This easy keto dinner recipe is not only healthy, it's made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make without a lot of mess or pre-baking. You don't have to be on a low carb diet to fall in love with these delicous chicken stuffed zucchini boats.

Course: Main Course

Keyword: keto, low carb, zucchini boats

Servings: 4

Ingredients

• 1 lb ground chicken
• 3 large zucchinis (or 4 small)
• 2 cups marinara or tomato sauce
• 3 cups freshly shredded mozzarella
• 1 cup shredded parmesan
• salt, pepper and garlic powder to taste

Instructions

1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.

2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don't want it to be too runny, so if you're using a thin sauce you may need to use a little less).

3. Preheat your oven to 400 degrees, and grease a 9x13 baking dish.

4. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts.

5. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.

6. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

7. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.

Recipe Notes

• *I like to chop up the gutted zucchini and save it for zucchini fritters, to add to an egg scramble the next morning, toss with a salad, or to add to dinner the next night. You can also throw some of it in with your chicken and sauce mixture if you'd like, but I prefer to leave it out.
• I usually end up with a little extra chicken mixture that I eat for lunch the next day.
• I use Rao's Marinara and pizza sauce for most recipes because it's lower in carbs than most. You can find it in most grocery stores.

This article adapted from this site

4# The Best Healthy Turkey Chili

Healthy turkey chili made with lean ground turkey, kidney beans and corn. This version is simply the BEST! Perfectly spiced and packed with plenty of protein and fiber. Can be made on the stovetop or in your slow cooker!

PREP TIME10 MINUTES

COOK TIME45 MINUTES

TOTAL TIME55 MINUTES

SERVES6

Ingredients

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 pound extra lean ground turkey or chicken (99%)
• 4 tablespoons chili powder* (I used McCormick chili powder)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 1 1/4 cups chicken broth
• 2 (15 oz) cans dark red kidney beans, rinsed and drained
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Instructions

Step 1

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 

Step 2

Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

Step 3

Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

Step 4

Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

This article adapted from this site

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