5 Super Easy But Healthy Recipes You Can Make In No Time Flat

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With the new year upon us, it's the perfect time to make lifestyle changes, especially in our diet. If you're tired, like me, of overindulging in calorie-laden holiday foods and sweets, then you're probably ready for a change! I've done this by using some of my easiest recipes and lightening them up to reduce fat and calories (while still keeping all the flavor). Here are a few healthier versions of my favorite easy dinners:

Ground Turkey Taco Lettuce Wraps

Who doesn't love tacos? This dish can be put together in minutes and has all the yummy flavors of traditional tacos. With a crunchy lettuce wrap, you won't miss the fried tortilla shell!

Serves 4 (2 tacos each)

1.3 pounds 93% lean ground turkey

1 1/2 tablespoons taco seasoning

1/2 teaspoon garlic powder

1/2 onion, minced

1/2 red bell pepper, minced

2/3 cup water

1/2 cup tomato sauce

8 large lettuce leaves (iceberg or romaine)

*Optional toppings: low-fat shredded cheddar cheese, low-fat plain Greek yogurt

Brown turkey in a large skillet, breaking up the chunks as it cooks. Once meat is no longer pink, add all other ingredients (except lettuce and toppings). Stir until well mixed, cover and simmer for 10-15 minutes. Wash and dry lettuce leaves. Divide meat equally into each leaf. Top with shredded cheese and Greek yogurt.

Shrimp Orzo With Feta

I can always rely on Taste of Home for simple, tasty recipes that satisfy even the pickiest eaters in my family — and this one fits the bill. I highly recommend buying shrimp that has already been cleaned and deveined at the store to save time.

Serves 4

1 1/4 cups uncooked whole wheat orzo pasta

2 tablespoons olive oil

3 garlic cloves, minced

2 medium tomatoes, chopped

2 tablespoons lemon juice

1 1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined

2 tablespoons fresh cilantro, minced

1/4 teaspoon pepper

1/2 cup crumbled feta cheese

Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic, cook and stir for 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat and simmer, uncovered, until shrimp turns pink — about 4-5 minutes. Drain orzo. Add orzo, cilantro and pepper to the shrimp mixture and heat through. Sprinkle with feta cheese and serve.

Sour Cream and Beef Casserole

This recipe is a lighter version of my original dish, which is made with rice, cream cheese and ricotta. Although much of the fat has been removed, the dish retains its decadent, creamy texture, reminiscent of my mother's comforting casseroles.

Serves 4-6

5 cups cauliflower rice (heated in a microwave and drained of any remaining liquid)

1 pound lean ground beef (or turkey)

1/4 teaspoon garlic powder

1/4 teaspoon oregano

Salt & pepper to taste

2 cups marinara sauce

3/4 cup low-fat sour cream

1 3/4 cups low-fat cottage cheese

1 1/2 cups reduced-fat cheddar cheese

1/2 cup green onion, diced

Preheat oven to 350°F. Place warmed cauliflower rice in a 2.5 quart casserole dish. Set aside. Brown beef in a skillet over medium heat until cooked, about 7-10 minutes. Drain fat. Stir in seasonings and marinara sauce. Set aside. In a separate bowl, mix sour cream, cottage cheese and sliced green onions. Spread the cheese mixture over the cauliflower rice, followed by the beef mixture. Top with cheddar cheese and bake for 20 minutes.

Roasted and Stacked Eggplant Parmesan

Whenever I dined at Italian restaurants as a child, my favorite menu item was fried eggplant parmesan smothered in cheese. Although I still crave the same rich deliciousness, I've found a healthier way to make my favorite dinner by skipping the frying process.

Serves 4

2 medium eggplants (about 2 1/2 pounds), sliced 1/2 inch thick (about 12 slices)

Salt & pepper to taste

4 tablespoons extra-virgin olive oil (plus a little extra for drizzling)

1 1/2 cups marinara sauce

1 bunch fresh basil leaves, chopped (reserving some for the topping)

3/4 cup grated parmesan cheese

8 ounces fresh mozzarella, thinly sliced (about 12 slices. You can also use low-fat shredded cheese to save time.)

1/2 cup panko breadcrumbs

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Arrange eggplant slices on pan. Brush both sides with oil and season with salt and pepper. Roast for 10-12 minutes, then flip eggplants over and roast another 10-12 minutes until tender. Top 1/3 of the slices with a spoonful of marinara, a thin slice of mozzarella each, a sprinkle of parmesan and basil. Repeat the process on remaining eggplants. Stack them in groups of three slices each. Sprinkle breadcrumbs over the tops of the stacks with a drizzle of olive oil. Bake another 10-20 minutes until lightly brown on top. Serve with an additional sprinkle of fresh chopped basil.

Chicken and Spinach Skillet Pasta With Lemon and Parmesan

This recipe comes from Eating Well, a site that offers an abundance of delicious, healthy recipes. I took the suggestion from readers on the site to add a little bit of extra olive oil to the dish for extra moistness while it was simmering on the stove. I also added 1 cup of fresh chopped mushrooms during the cooking process (these are just some of the options you might consider when making this recipe).

Serves 4

8 ounces gluten-free penne pasta or whole-wheat penne pasta

2 tablespoons extra-virgin olive oil (plus more if needed for extra moistness)

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cloves garlic, minced

1/2 cup dry white wine

Juice and zest of 1 lemon

10 cups chopped fresh spinach

4 tablespoons grated parmesan cheese, divided

Cook pasta according to package directions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add chicken, salt and pepper, stirring occasionally, until just cooked (about 5-7 minutes). Stir in garlic and cook 1 minute. Add wine, lemon juice and zest. Bring to a simmer. Remove pan from stove. Stir in spinach and cooked pasta. Cover and let stand until spinach is wilted. Divide among 4 plates and top each with 1 tablespoon parmesan cheese.

 
What's your go-to healthy dish to make for you and/or your family? Let us know in the comments below.