9 Healthy Dinner Recipes That Are Actually Super Easy (2024)

Trick yourself into eating more greens by hiding them in your favorite pasta dish.

INGREDIENTS:
1 tablespoon olive oil

¼ cup peas

¼ cup chopped asparagus (ends removed)

¼ cup chopped broccoli

Lean Cuisine Favorites Fettuccini Alfredo

Parmesan cheese

PREPARATION:
Start by heating olive oil in a pan and sauté your peas, asparagus, and broccoli for 5 minutes. Prepare fettuccine according to packaging, stir in your veggies, and top it all off with a sprinkle of fresh parmesan cheese.

Skip takeout and try this at-home alternative.

INGREDIENTS:
1 tablespoon sesame oil

3 cups broccoli

⅓ cup water

2 tablespoons oyster sauce

1½ teaspoons minced garlic

1 tablespoon light soy sauce

1 teaspoon sugar

1 teaspoon corn starch

P.F. Chang's Chicken Lo Mein

PREPARATION:
Heat sesame oil in a large skillet over medium heat and cook broccoli for about 3 minutes. Add water, cover, and cook for another 2 minutes or until broccoli is tender. While broccoli is steaming, mix together oyster sauce, garlic, soy sauce, sugar, and corn starch. Pour over broccoli in skillet and stir until sauce thickens. Prepare Chicken Lo Mein according to packaging and serve with garlic broccoli!

Stuffed sweet potatoes are the best sweet potatoes.

INGREDIENTS:
2 sweet potatoes

2 tablespoons olive oil

Salt and pepper to taste

Stouffer's Urban Bistro Kentucky Bourbon Glazed Chicken

PREPARATION:
Preheat your oven to 450°F and line a baking sheet with tin foil. Cut sweet potatoes lengthwise, set them on your baking sheet, and top with oil, salt, and pepper. Bake open-side-up for 25–30 minutes. Once potatoes are tender, remove from oven and scoop out a bit of the center to make room for your filling. Microwave bourbon-glazed chicken according to directions on the box; scoop a heaping serving on top of your potatoes, and serve hot!

Who needs potatoes when you have broccoli?

INGREDIENTS:
1 bag Kroger Recipe Beginnings Chopped Broccoli

2 tablespoons water

2 eggs

½ cup breadcrumbs

½ cup cheddar cheese

Salt and pepper to taste

Oil for frying

Poached egg for topping

PREPARATION:
Place broccoli in a microwave-safe bowl, add 2 tablespoons of water, and steam for 2–3 minutes. Next, very lightly mash broccoli with a fork to avoid large lumps in your hash browns. Mix in eggs, breadcrumbs, cheese, and spices. Take about ¼ cup of your mixture and mold into a hash-brown patty. Add a tablespoon of oil to a frying pan over medium heat and cook patties for 2–3 minutes on each side. Once golden brown, remove from heat, and top with a poached egg.

Pssst...quinoa is the new rice.

INGREDIENTS:
1 cup quinoa

2 tablespoons olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 cup diced tomatoes

¼ teaspoon cumin

¼ teaspoon chili powder

Salt and pepper to taste

1½ cup chicken broth

Lean Cuisine Origins Cheese & Bean Enchilada Verde

PREPARATION:
First things first: Give quinoa a quick rinse to remove outer coating. Next, add oil to a large saucepan over medium heat and sauté onion and garlic for about 5 minutes. Stir in tomatoes, spices, broth, and quinoa. Bring to a boil, then cover and simmer over low heat for 20 minutes until broth absorbs. Microwave enchilada according to packaging and serve alongside quinoa.

These lil’ guys are the perfect low-carb comfort food.

INGREDIENTS:
Bertolli Tuscan Braised Beef With Potatoes

1 package of puff pastry sheets

1 egg

SPECIAL EQUIPMENT:
Ramekins for serving

PREPARATION:
Preheat oven to 400°F and prepare braised beef and potatoes according to packaging. Ladle beef and potatoes into ramekins and cut puff pastry into circles to match the tops. Whisk egg in a small bowl and run egg wash on edges of puff pastry, then lay pastry (egg side down) onto each ramekin. Crimp the edges with a fork and brush the top with egg wash. Bake for about 10 minutes until golden brown.

This dish is stuffed full of veggies and flavor.

INGREDIENTS:
1 pack Stouffer's Classics Spinach Souffle

3 chicken breasts

½ cup Parmesan cheese

2 tablespoons olive oil

1 cup sliced mushrooms

2 teaspoons chopped garlic

2 teaspoons flour

Salt and pepper to taste

½ cup chicken broth

PREPARATION:
Preheat oven to 450°F and cut spinach soufflé into three pieces. Slice an opening into the side of each chicken breast and stuff with a piece of soufflé and Parmesan cheese. Insert a toothpick through the cuts in the chicken to keep your filling in place. Heat one tablespoon of oil in a large pan with your chicken, cover and cook for 5 minutes on each side, then bake in the oven for 10–12 more minutes. While your chicken bakes, add remaining tablespoon of oil to another pan and cook mushrooms and garlic for 5 minutes. Stir in flour, salt, and pepper to taste. Pour chicken broth into pan, bring to a boil, and cook until broth thickens. Remove spinach-stuffed chicken from oven and cover with mushroom sauce.

All protein and no nonsense!

INGREDIENTS:
1 pound Brussels sprouts

¼ cup olive oil

Salt and pepper to taste

1 tablespoon Private Selection Balsamic Glaze

Stouffer's Classics Family Size Salisbury Steak

PREPARATION:
Preheat your oven to 400°F and cut your Brussels sprouts in half. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Place them on a lined baking sheet, bake for about 30 minutes until crispy, and drizzle with balsamic glaze. Cook steak according to instructions on packaging and plate alongside glazed Brussels for a protein-packed meal!

It’s easy to get your daily serving of veggies when it’s in soup form.

INGREDIENTS:
2 tablespoons olive oil

1 bag Simple Truth Organic Mixed Vegetables

2 minced garlic cloves

4 cups chicken broth

2 cups cooked shredded chicken

Salt and pepper to taste

1 teaspoon chili powder

2 cups brown rice

PREPARATION:
Heat oil in a large pot and sauté frozen vegetables and garlic until soft (about 6 minutes). Add broth, shredded chicken, spices, and rice, then cook over medium-low heat for about 25 minutes or until rice is tender. Simple as that!