Easy Healthy Dinner Recipes

These easy healthy dinner recipes are delicious, simple, and quick. See our Recipes page at the bottom of this article for more good ideas.

Healthy meals should taste yummy and be quick and easy to make — especially when your time is limited. Here are five easy healthy dinner recipes that are tasty and can be prepared quickly.

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Gazpacho

It’s like a liquid summer salad that’s rich in antioxidants. Plus, it’s quick to make and quite refreshing on a hot summer day. You can serve with whole-wheat French bread or baked corn chips. It makes six bowls of soup.

Ingredients

• 5 large ripe tomatoes
• 1 large peeled cucumber with the seeds removed
• 2 medium-sized peppers (you can use red, orange, or yellow)
• ½ of small Vidalia onion, chopped
• Small bunch of fresh cilantro (about 7-8 sprigs)
• 4 cups of tomato juice
• 3 Tbsp red wine vinegar
• Salt and Pepper to taste

Directions

Dice tomatoes, cucumber, peppers, onion, and cilantro. Place them in a blender or food processor.

Add a quarter of the tomato juice and blend until mixture is slightly chunky.

Pour blended ingredients into a large mixing bowl and add the rest of the tomato juice, red wine vinegar, salt and pepper.

Chill or serve in chilled bowls.

Smoked salmon and potato salad

Salmon is a heart-healthy food that lowers cholesterol. This easy healthy dinner recipe serves four, and you can make it in less than 30 minutes. This recipe is from Slimming World.

Ingredients

• 1-pound bag baby white or Yukon Gold potatoes, halved
• Salt and freshly ground black pepper to taste
• 10 ounces of sliced smoked salmon, slices cut in half
• 2 heads of Boston lettuce, cut into ribbons
• 2 cups mixed red and yellow cherry tomatoes, halved
• 6 scallions, thinly sliced
• 1/3 cup small dill pickles, chopped
• 2 tbsp capers, drained

For the dressing

• ½ cup fat-free plain yogurt
• ¼ level cup fat-free mayonnaise
• Juice of 1 lemon
• 2 tbsp finely chopped fresh dill
• ½ level tsp Dijon mustard

Directions

Put potatoes in a large saucepan and add water to cover. Add a pinch of salt. Cover and bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 – 12 minutes, or until tender.

Drain in a colander and cool under cold water. Drain again and transfer to a serving bowl. Add the smoked salmon, lettuce, cherry tomatoes, scallions, pickles, and capers to the potatoes.

Toss gently, until the ingredients are mixed. Add black pepper.

To make the dressing, whisk yogurt, mayonnaise, lemon juice, dill, mustard and salt and pepper to taste. Serve with the dressing on the side.

Spaghetti squash with tomato sauce

Did you know that one cup of cooked spaghetti squash is only 42 calories, while one cup of cooked pasta made from wheat contains 220 calories? Spaghetti squash is also low in carbohydrates and is packed with vitamin A, B vitamins, and potassium. It also contains omega-3 and 6, which helps lower cholesterol. It’s a delicious and easy addition to any healthy dinner recipe.

Ingredients

• 1 (3 pound) spaghetti squash
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 2 (14.5 ounce) cans of diced tomatoes
• ½ cup chopped fresh basil
• 5 tablespoons of shredded pecorino Romano cheese

Directions

Preheat oven to 350 degrees. Cut spaghetti squash in half the long way and scoop out and discard the seeds

Coat a baking sheet with olive oil and place the cut squash halves face down. You can add a few drops of water onto the sheet. Bake for one hour or until tender.

Heat the remainder of the olive oil in a saucepan and add garlic. Cook and stir for 3 minutes. Add the tomatoes. Simmer and cook for 15 minutes. Remove from the heat and stir in 1/3 cup of basil.

Cool the squash to room temperature and scrap the inside removing the squash. You will have spaghetti-like strands.

Divide the squash onto 6 plates and top with the tomato mixture. Top each portion with the remaining basil and serve with the cheese on the side.