15 Clean Eating Dinner Recipes With Whole Food Ingredients

Clean eating dinner recipes prioritize whole food ingredients that enhance health. Options include Quinoa and Black Bean Stuffed Peppers, Grilled Lemon Herb Chicken with Asparagus, and Zucchini Noodles with Avocado Pesto. Other nutritious choices are Baked Salmon with Sweet Potato Wedges, Cauliflower Fried Rice with Shrimp, and Beef and Broccoli with Brown Rice. These meals are easy to prepare and focus on wholesome ingredients. Discover more delightful recipes to enrich your dinner table.

Quinoa and Black Bean Stuffed Peppers

Quinoa and black bean stuffed peppers are a vibrant and hearty dish that’s perfect for anyone looking for a healthy, protein-packed meal. This dish is suited for vegetarians, vegans, and anyone trying to incorporate more clean eating into their diets. The preparation time is approximately 30 minutes, with an additional 30 minutes for baking, making it a great option for dinner after a long day.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• ½ cup fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, lime wedges, or nutritional yeast

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil, place them upright in a baking dish, and set aside.
3. In a medium saucepan, bring vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
4. In a large skillet over medium heat, sauté diced onion and minced garlic until translucent, about 3-5 minutes.
5. Add the black beans, corn, cumin, chili powder, smoked paprika, diced tomatoes, and cooked quinoa to the skillet. Season with salt and pepper, stirring to combine and heat through for about 5 minutes.
6. Carefully spoon the quinoa and black bean mixture into the prepared bell peppers, packing it down gently to ascertain it’s full.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Once done, let cool slightly before garnishing with fresh cilantro. Serve with optional toppings like avocado slices, lime wedges, or a sprinkle of nutritional yeast.

Variations & Tips:

• Feel free to use different grains such as brown rice or farro in place of quinoa.
• For added spices, sprinkle some cayenne pepper or diced jalapeños to kick up the heat.
• To add depth, try including chopped spinach or kale in the filling mixture.
• If cooking for a crowd, double the recipe and prepare additional peppers.
• Leftovers can be stored in the fridge for up to 3 days and taste great reheated or cold in a salad.

Grilled Lemon Herb Chicken With Asparagus

Grilled Lemon Herb Chicken with Asparagus is a light and flavorful dish perfect for a healthy dinner option. Ideal for those looking to maintain a clean eating lifestyle while enjoying delicious meals, this recipe serves 4 and takes approximately 30 minutes to prepare and cook.

The bright flavors of lemon and fresh herbs complement the juicy chicken perfectly, while the asparagus adds a nutritious crunch, making it a well-rounded meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Steps:

1. Marinate the Chicken: In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper.

Add the chicken breasts and coat them well with the marinade. Let them marinate for at least 15 minutes, preferably up to 1 hour in the refrigerator for more intense flavor.

2. Preheat the Grill: Preheat your grill or grill pan over medium-high heat. If using a grill, make sure the grates are well-oiled to prevent sticking.

3. Prepare Asparagus: While the grill is heating, toss the asparagus with a drizzle of olive oil, salt, and pepper.

4. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.

5. Grill the Asparagus: In the last 4-5 minutes of cooking the chicken, add the asparagus to the grill. Cook until tender and slightly charred, turning occasionally.

6. Serve: Remove the chicken and asparagus from the grill. Let the chicken rest for a few minutes before slicing. Serve warm with lemon wedges on the side.

Variations and Tips:

• Herb Variations: Feel free to substitute the oregano and thyme with other herbs such as rosemary, basil, or parsley for different flavor profiles.
• Protein Swap: You can use boneless turkey breasts or firm tofu as a protein substitute for a variation.
• Vegetable Options: Add other vegetables like bell peppers or zucchini to the grill for a more colorful and nutritious dish.
• Serving Suggestions: Pair with a side salad or quinoa for a complete meal. Drizzle with a light vinaigrette before serving for additional flavor.

Enjoy your Grilled Lemon Herb Chicken with Asparagus as part of your clean eating journey!

Zucchini Noodles With Avocado Pesto

Zucchini Noodles with Avocado Pesto is a light, gluten-free dish that offers the perfect blend of fresh vegetables and creamy avocado, making it ideal for anyone looking to enjoy a healthy, delicious meal.

This dish is great for vegans, vegetarians, or anyone simply trying to incorporate more clean eating into their diets. With a preparation time of just 15 minutes, it’s a quick and easy option for busy weeknights or a casual dinner party.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Optional toppings: cherry tomatoes, pine nuts, grated Parmesan cheese (for non-vegan option)

Cooking Steps:

1. Start by washing the zucchinis. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) and set aside in a large bowl.
2. In a food processor, combine the avocado, basil leaves, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Pour the avocado pesto over the zucchini noodles, tossing well to coat them evenly.
4. If desired, let the noodles sit for about 5 minutes to allow flavors to meld and the zoodles to soften slightly.
5. Divide the zoodles among plates and top with halved cherry tomatoes and pine nuts for added texture and flavor if desired. Sprinkle grated Parmesan cheese on top for a non-vegan option.

Variations and Tips:

• For added protein, consider adding grilled chicken, shrimp, or chickpeas to the dish.
• Feel free to experiment with other herbs like parsley or cilantro for different flavor profiles in the pesto.
• If you like a little heat, adding a pinch of red pepper flakes to the pesto can enhance its flavor.
• If you don’t have a spiralizer, you can simply slice the zucchini into thin strips or use a mandoline slicer.
• To make this dish more substantial, serve it with a side salad or crusty whole grain bread.

Baked Salmon With Sweet Potato Wedges

Baked Salmon with Sweet Potato Wedges is a healthy and nourishing dinner option that’s perfect for anyone looking to enjoy a delicious meal while adhering to clean eating principles. This dish combines the omega-3-rich salmon with the natural sweetness of roasted sweet potatoes, creating a satisfying balance of flavors. It’s ideal for busy weeknights, as the total preparation and cooking time is about 45 minutes, making it both flavorful and quick to prepare.

Ingredients:

• 2 salmon fillets
• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• Fresh herbs (such as parsley or dill) for garnish
• Lemon wedges for serving

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. Wash and peel the sweet potatoes, then cut them into wedges. Aim for uniform sizes to guarantee even cooking.
3. In a bowl, toss the sweet potato wedges with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until they are evenly coated.
4. Arrange the sweet potato wedges in a single layer on a baking sheet and place them in the oven. Bake for 20 minutes.
5. While the sweet potatoes are baking, prepare the salmon by placing the fillets on a separate baking sheet and drizzling them with the remaining tablespoon of olive oil, then season with salt and pepper.
6. After the sweet potatoes have baked for 20 minutes, remove the baking sheet from the oven and flip the wedges over for even cooking.
7. Add the baking sheet with the salmon to the oven and bake the salmon and potatoes together for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Once done, remove both from the oven. Allow to cool slightly before serving.
9. Garnish the salmon with fresh herbs and serve with lemon wedges on the side.

Variations and Tips:

• For added flavor, marinate the salmon in lemon juice, honey, and Dijon mustard for 30 minutes before cooking.
• Try adding vegetables such as asparagus or broccoli to the baking sheet for a complete meal—just confirm they have similar cooking times.
• For a spicy kick, sprinkle some chili powder or cayenne pepper on the salmon before baking.
• Serve the dish with a side salad or steamed greens to incorporate more veggies into your meal.
• Leftover salmon and sweet potatoes can be stored in the refrigerator for up to 3 days, perfect for meal prepping or enjoying as a quick lunch.

Cauliflower Fried Rice With Shrimp

Cauliflower Fried Rice with Shrimp is a delicious and healthy alternative to traditional fried rice. This colorful dish is packed with nutrient-rich vegetables and protein from shrimp, making it perfect for those looking to maintain a clean eating lifestyle.

With a preparation time of just 25 minutes, this meal is ideal for busy weeknights when you want something quick yet satisfying.

Ingredients

• 1 medium head of cauliflower (riced)
• 1 cup shrimp, peeled and deveined
• 1 cup mixed vegetables (carrots, peas, bell pepper)
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon sesame oil (or olive oil)
• 1 egg, beaten (optional)
• Salt and pepper to taste

Cooking Steps

1. Begin by ricing the cauliflower. You can use a food processor or box grater to achieve a fine, rice-like texture. Set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes, until they turn pink and are cooked through. Remove the shrimp and set them aside.
4. In the same skillet, add the mixed vegetables and stir-fry for about 3-4 minutes until tender-crisp.
5. Add the riced cauliflower to the skillet, mixing well with the veggies. Cook for an additional 5-7 minutes, stirring often to guarantee even cooking.
6. If using, push the cauliflower rice to the side of the skillet, pour the beaten egg into the empty side, and scramble it until cooked. Mix with the cauliflower rice.
7. Return the cooked shrimp to the skillet, drizzle soy sauce over the entire dish, and toss everything together for even distribution. Cook for another minute, then season with salt and pepper to taste.
8. Garnish with sliced green onions before serving. Enjoy your clean and tasty cauliflower fried rice with shrimp!

Variations and Tips

• For added flavor, consider incorporating ginger along with the garlic.
• You can substitute shrimp with chicken, tofu, or other proteins as per your preference.
• Experiment with different vegetables or throw in some leafy greens for extra nutrients.
• Use a non-stick skillet to reduce the amount of oil needed.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain texture.

Chickpea Salad With Cherry Tomatoes and Cucumber

Chickpea Salad with Cherry Tomatoes and Cucumber is a revitalizing and nutritious dish that is perfect for a light dinner or as a side dish for larger meals.

This salad is particularly ideal for those looking for a healthy vegetarian option packed with protein and fiber. It can be whipped up in just 15 minutes, making it a great choice for busy weeknights or casual gatherings.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Steps:

1. In a large bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and parsley.
2. If using, sprinkle the crumbled feta cheese over the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice if desired.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Variations and Tips:

• For added crunch, consider incorporating diced bell peppers or shredded carrots.
• If you prefer a different protein source, grilled chicken or tuna can be added for a heartier meal.
• To add some spice, toss in a pinch of red pepper flakes or a dash of hot sauce.
• This salad can be made in advance and stored in the refrigerator for up to 2 days, making it a convenient meal prep option.
• Serve it over a bed of greens or with whole grain pita for a complete meal.

Turkey and Spinach Stuffed Acorn Squash

Turkey and Spinach Stuffed Acorn Squash is a wholesome and delightful dish that elegantly combines the sweetness of roasted acorn squash with a savory turkey and spinach filling. This recipe is perfect for those seeking a nutritious dinner option, ideal for families or meal-preppers looking to incorporate more vegetables and lean protein into their diets. The preparation time is approximately 15 minutes, with an additional 40 minutes for baking, making it a convenient choice for weeknight dinners.

Ingredients:

• 2 medium acorn squash
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (whole wheat preferred)
• 2 tablespoons olive oil
• Optional: fresh herbs for garnish (parsley or thyme)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet.
3. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.
4. While the squash is roasting, heat a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
5. Add the minced garlic to the skillet, stirring for an additional minute until fragrant.
6. Add the ground turkey to the skillet, breaking it apart as it cooks. Cook until browned and cooked through, about 5-7 minutes.
7. Stir in the chopped spinach, Italian seasoning, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes.
8. Remove the skillet from heat and mix in the Parmesan cheese and breadcrumbs until combined.
9. Once the acorn squash is ready, fill each half with the turkey and spinach mixture, packing it in tightly.
10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the tops are golden brown.
11. Remove from the oven, let cool slightly, and garnish with fresh herbs before serving.

Variations and Tips:

• For a vegetarian option, substitute the ground turkey with cooked quinoa, lentils, or a plant-based meat alternative.
• To spice things up, consider adding crushed red pepper flakes or chopped jalapeños to the turkey mixture.
• Feel free to experiment with different cheeses such as feta or mozzarella for varying flavors.
• This dish can be made ahead of time; simply prepare the stuffing, stuff the squash, and store in the fridge until ready to bake. Just allow extra baking time if cooking from cold.

Lentil and Vegetable Stir-Fry

Lentil and Vegetable Stir-Fry is a wholesome and nutritious dish that combines protein-rich lentils with a vibrant mix of colorful vegetables. This recipe is especially ideal for those following a clean eating lifestyle, vegetarians, and anyone looking for a quick and healthy weeknight dinner option.

With a prep time of just 15 minutes and a cooking time of 20 minutes, this stir-fry can be ready to serve in under 40 minutes, making it a great choice for busy individuals or families.

Ingredients:

• 1 cup lentils (green or brown), rinsed and drained
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 2 tablespoons low-sodium soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh herbs (like cilantro or parsley) for garnish

Cooking Instructions:

1. In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid if necessary, and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until it begins to soften.
3. Add the minced garlic, bell pepper, zucchini, broccoli, and snap peas or green beans to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are crisp-tender.
4. Stir in the cooked lentils, soy sauce, ground cumin, and smoked paprika. Mix well and cook for an additional 2-3 minutes to heat through.
5. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh herbs before serving.

Variations and Tips:

• Feel free to customize the vegetables based on what you have on hand or your preference. Carrots, mushrooms, or cauliflower work well too.
• For added protein, consider including tofu or tempeh; simply sauté it along with the vegetables.
• To spice things up, add a teaspoon of chili flakes or a splash of sriracha for some heat.
• Serve this stir-fry over brown rice, quinoa, or whole-grain noodles for a heartier meal.
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and can be easily reheated on the stovetop or in the microwave.

Coconut Curry Chicken With Broccoli

Coconut Curry Chicken With Broccoli is a vibrant, flavorful dish that combines tender chicken, crisp broccoli, and a rich coconut curry sauce.

This meal is perfect for families, busy professionals, or anyone looking to enjoy a healthy and satisfying dinner without spending hours in the kitchen. With a preparation time of just about 30 minutes, it’s a quick yet impressive option for weeknight meals or casual dinner gatherings.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup broccoli florets
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced or grated
• Salt and pepper to taste
• Cooked jasmine rice or quinoa, for serving
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
2. Add the chicken pieces to the skillet, season with salt and pepper, and cook until the chicken is no longer pink, around 5-7 minutes.
3. Stir in the red curry paste, combining well to coat the chicken.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
5. Add the broccoli florets to the skillet, stirring to incorporate. Cook for an additional 5 minutes, or until the broccoli is tender yet still vibrant green.
6. Taste and adjust the seasoning if needed, then serve the curry over jasmine rice or quinoa. Garnish with fresh cilantro and lime wedges if desired.

Variations and Tips:

• For a vegetarian option, replace the chicken with chickpeas or tofu.
• Feel free to add other vegetables such as bell peppers, spinach, or snap peas for additional color and nutrition.
• Adjust the spiciness by varying the amount of red curry paste based on your preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be easily reheated.

Stuffed Portobello Mushrooms With Mozzarella

Stuffed Portobello Mushrooms with Mozzarella is a delicious and nutritious dish that can make a perfect dinner option for vegetarians and anyone looking to enjoy a clean, wholesome meal.

These meaty mushrooms are large enough to serve as a main course, and they are packed with savory flavors and gooey cheese that will satisfy your cravings without guilt.

Preparation time is about 15 minutes, and cooking time is around 20 minutes, making it a quick and easy dish for busy weeknights.

Ingredients:

• 4 large portobello mushrooms
• 1 cup fresh mozzarella cheese, shredded
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cooked quinoa or brown rice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Clean the portobello mushrooms with a damp cloth and remove the stems. Gently scoop out the gills using a spoon to create space for the filling.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and then mix in the cooked quinoa or brown rice, cherry tomatoes, and half of the mozzarella cheese. Season with salt and pepper.
5. Fill each portobello mushroom cap generously with the spinach and cheese mixture.
6. Top each stuffed mushroom with the remaining mozzarella cheese.
7. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
8. Remove from the oven, garnish with fresh basil or parsley, and serve warm.

Variations & Tips:

• For a protein boost, add some cooked chicken or turkey to the filling mix.
• You can substitute mozzarella with other cheese options like feta or goat cheese for a different flavor profile.
• If you want to spice things up, add crushed red pepper flakes or diced jalapeños to the filling.
• Feel free to experiment with different vegetables based on your preferences, such as zucchini or bell peppers.
• Serve these stuffed mushrooms as an appetizer or pair them with a side salad for a complete meal.

Spaghetti Squash With Marinara Sauce

Spaghetti squash with marinara sauce is a delicious, nutritious, and low-carb alternative to traditional pasta dishes. This meal is perfect for anyone looking to enjoy a healthy and satisfying dinner that’s easy to prepare and full of flavor. The preparation time for this dish is approximately 10 minutes, with an additional 30-40 minutes for cooking, making it a great option for a weeknight meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon.
3. Drizzle olive oil over the cut sides of the squash and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
5. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat until warmed through. You can add herbs or spices such as oregano or red pepper flakes for extra flavor.
6. Once the squash is done, remove it from the oven and carefully flip it over. Use a fork to shred the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the warm marinara sauce until well combined.
8. Serve immediately, garnishing with fresh basil and grated Parmesan cheese if desired.

Variations and Tips:

• For added protein, consider mixing in sautéed ground turkey, chicken, or lentils to the marinara sauce.
• You can experiment with different sauces, such as pesto or alfredo, to change the flavor profile.
• To save time during the week, you can roast the spaghetti squash ahead of time and store it in the refrigerator for up to 4 days.
• If you prefer a crispy texture, try finishing the dish by broiling the topped spaghetti squash for a few minutes after combining it with the sauce.

Beef and Broccoli With Brown Rice

Beef and Broccoli with Brown Rice is a nutritious, clean eating dish that combines lean beef and fresh broccoli, all sautéed in a savory sauce and served over wholesome brown rice.

This meal is ideal for anyone looking for a healthy, protein-packed dinner, whether you’re feeding a family or preparing meals for the week ahead. With a preparation time of about 30 minutes, it’s quick enough for a busy weeknight yet delicious enough for a weekend feast.

Ingredients:

• 1 pound lean beef (such as sirloin or flank steak), thinly sliced
• 2 cups fresh broccoli florets
• 2 cups cooked brown rice
• 3 tablespoons soy sauce (low sodium)
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch piece of ginger, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish
• Optional: green onions, sliced for garnish

Cooking Instructions:

1. Start by marinating the thinly sliced beef in a bowl with 2 tablespoons of soy sauce and ground pepper for about 10 minutes while you prepare the other ingredients.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring for about a minute until fragrant.
3. Add the marinated beef to the skillet, stirring continuously until browned and cooked through, approximately 5-7 minutes. Remove the beef from the skillet and set aside.
4. In the same skillet, add the broccoli florets and a splash of water (to create steam) and cover to cook for 3-4 minutes, until bright green and tender-crisp.
5. Return the beef to the skillet and pour in the remaining soy sauce, oyster sauce, and sesame oil. Stir everything together for another 2-3 minutes until heated through and well-coated in the sauce.
6. Serve the beef and broccoli mixture over a bed of cooked brown rice. Garnish with optional sesame seeds and green onions if desired.

Variations and Tips:

• For added flavor, consider incorporating sliced bell peppers or snap peas along with the broccoli.
• If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with a little water and stir it in during step 5.
• To make this dish more meal-prep friendly, store the beef and broccoli mixture separately from the rice to maintain texture and freshness.
• Substitute the beef with chicken, tofu, or tempeh for a different protein option.
• Remember to use low-sodium soy sauce to keep the dish light and healthy!

Greek Quinoa Bowl With Tzatziki Sauce

The Greek Quinoa Bowl with Tzatziki Sauce is a vibrant, wholesome dish that combines protein-packed quinoa with fresh vegetables and a creamy, tangy sauce, embodying the essence of Mediterranean flavors.

This dish is perfect for those seeking a nutritious yet delicious meal, ideal for vegetarian and health-conscious eaters. With a preparation time of approximately 30 minutes, it makes for a quick and satisfying dinner option.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• ½ red onion, finely chopped
• 1 cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled (optional for a vegan bowl)
• ½ cup fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for drizzling

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (or non-dairy yogurt for a vegan option)
• 1 cucumber, grated and excess water squeezed out
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Steps:

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil.
2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
3. While the quinoa is cooking, prepare the Tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Mix well and chill in the refrigerator until ready to serve.
4. In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese (if using), and parsley. Season with salt, pepper, and a drizzle of olive oil. Toss gently to combine.
5. Serve the quinoa mixture in bowls, topped with a generous dollop of Tzatziki sauce.

Variations and Tips:

• Add grilled chicken or shrimp for an extra protein boost.
• Substitute quinoa with bulgur or farro for different textures.
• Incorporate seasonal vegetables or greens such as spinach or arugula.
• For a spicy kick, add crushed red pepper flakes or jalapeños to the bowl.
• This dish can be made in advance and stored in the fridge for up to three days, making it an excellent option for meal prep.

Roasted Vegetable and Hummus Wrap

The Roasted Vegetable and Hummus Wrap is a vibrant and nutritious dish, perfect for anyone looking for a healthy yet satisfying dinner option. This wrap combines the rich flavors of roasted veggies with creamy hummus, all wrapped up in a whole grain tortilla.

It’s an excellent choice for vegetarians, vegans, or anyone wanting to incorporate more plant-based meals into their diet. Preparation time is about 30 minutes, making it a quick and easy option for busy weeknights.

Ingredients:

• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 whole grain tortillas or wraps
• 1 cup hummus
• Fresh spinach or mixed greens (optional)

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the sliced zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the wraps. Spread about ¼ cup of hummus onto each tortilla, leaving a small border around the edges.
5. Once the vegetables are done, remove them from the oven and let them cool for a few minutes. Spoon the roasted vegetables onto the hummus-covered tortillas.
6. If using, add a handful of fresh spinach or mixed greens on top of the roasted vegetables for extra nutrition and crunch.
7. Roll up each tortilla snugly, tucking in the sides as you wrap. Slice in half and serve immediately.

Variations and Tips:

• Variations: You can customize this wrap by adding protein such as grilled chicken, chickpeas, or feta cheese. For a spicier kick, include sliced jalapeños or a drizzle of spicy sriracha over the hummus.
• Storage: If you have leftovers, store the roasted vegetables and hummus separately in airtight containers in the refrigerator. Assemble the wraps fresh to maintain the texture of the tortilla.
• Make it a Meal: Pair the wraps with a side salad or some baked sweet potato fries for a complete dinner.
• Meal Prep: Roast a larger batch of vegetables and use them throughout the week for wraps, salads, or grain bowls.

Thai Peanut Chicken Salad

Thai Peanut Chicken Salad is a vibrant and invigorating dish that combines the crunch of fresh vegetables with tender chicken and a creamy peanut sauce. This salad is perfect for anyone looking for a healthy and satisfying meal, whether you’re enjoying a weeknight dinner or prepping for lunch.

With a preparation time of just 30 minutes, it’s an excellent choice for busy individuals or families seeking a delicious clean-eating option.

Ingredients:

• 2 cups cooked and shredded chicken breast
• 4 cups mixed leafy greens (spinach, arugula, kale)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Juice of 1 lime
• Crushed peanuts (for garnish)

Cooking Steps:

1. In a large mixing bowl, combine the cooked and shredded chicken, leafy greens, shredded carrots, bell pepper, cucumber, green onions, and cilantro. Toss the ingredients together until evenly mixed.
2. In a separate bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, and lime juice. If needed, add a tablespoon of water to adjust the consistency to your liking.
3. Pour the peanut dressing over the chicken and vegetable mixture, tossing gently to coat all the ingredients thoroughly.
4. Serve the salad in individual bowls or on a large platter, garnishing with crushed peanuts on top for an added crunch. Enjoy immediately or refrigerate for up to one hour before serving to let the flavors meld.

Variations and Tips:

• For added protein, consider incorporating edamame or chickpeas.
• You can swap the chicken for grilled shrimp or tofu for a vegetarian option.
• Add a bit of heat by including sliced jalapeños or a dash of sriracha in the dressing.
• Feel free to experiment with other vegetables such as radishes or snap peas for more crunch and flavor.
• This salad can be stored in an airtight container in the refrigerator for up to 2 days. Just add the dressing when ready to enjoy for optimal flavor.