Finding healthy recipes the whole family will enjoy can seem like a challenge, but it doesn’t have to be complicated or boring. By focusing on nutrient-dense ingredients, you can prepare meals that are both delicious and beneficial for everyone’s health. Whether you’re looking for a quick weeknight dinner, a hearty salad or a fun twist on a classic dish, these recipes offer a balance of proteins, healthy fats and essential vitamins to keep your family feeling great. From protein-rich salmon to fiber-packed quinoa, these recipes are designed to support overall health and well-being while appealing to both kids and adults. Here are some healthy and delicious recipes to try at home.
Taco Lettuce Wraps
Ingredients:
- 8 small iceberg or romaine lettuce leaves (or 4 large, cut in half crosswise)
- 1 tablespoon canola oil
- 1 lb lean ground beef
- ¼ teaspoon salt
- 5 tablespoons prepared salsa
- 1 tablespoon rice vinegar
- 1 ½ teaspoons ground cumin
- 1 cup diced avocado
- 1 cup julienned jícama
- ¼ cup finely diced red onion
Instructions:
- Wash and dry lettuce leaves well and cut out any tough ribs.
- Heat oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and cook, stirring often until cooked through about 4 to 6 minutes.
- Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
- Remove the pan from heat, add salsa mixture and stir to combine.
- Serve in the lettuce leaves, topped with avocado, jicama and onion.
Turkey Burgers
Ingredients:
- 1 lb ground turkey thighs (93% lean)
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup chopped fresh parsley
- 4 tablespoons olive oil (for frying)
Instructions:
- In a medium bowl, combine ground turkey, mayonnaise, Dijon mustard, salt, black pepper, garlic powder, onion powder, smoked paprika and chopped parsley.
- With moist hands, form the mixture into four ½-inch-thick patties.
- Heat olive oil in a large skillet over medium heat.
- Add patties and cook until golden brown and cooked through, about 5 minutes per side.
- Serve immediately.
Air Fryer Chicken Tenders
Ingredients:
- 2 lbs chicken tenders
- 1 cup buttermilk
- 1 ½ teaspoons seasoned salt, divided
- ¾ teaspoon black pepper, divided
- ½ cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- ½ cup freshly grated parmesan cheese (or ¼ cup pre-grated)
- Cooking spray (such as Pam Olive Oil)
- Honey mustard, BBQ sauce and ranch dressing (for serving)
Instructions:
- In a zip-top bag, combine chicken tenders, buttermilk, 1 teaspoon seasoned salt and ½ teaspoon black pepper. Seal and marinate in the refrigerator for 30 minutes to 2 hours.
- Place the flour on a small plate. In a shallow bowl, whisk eggs. In another shallow bowl, combine panko, parmesan, remaining ½ teaspoon seasoned salt and remaining ¼ teaspoon black pepper.
- Remove chicken from marinade (reserve marinade) and place on a paper towel-lined plate. Pour remaining marinade into the egg bowl and whisk.
- Dredge chicken tenders in flour, dip in egg mixture and coat in panko mixture.
- Spray both sides with cooking spray.
- Working in batches, place tenders in a preheated air fryer set to 380°F. Cook for 8 minutes, flip and cook until the internal temperature reaches 165°F, about 4 to 6 minutes more.
- Serve immediately with dipping sauces.
Philly Cheesesteak Stuffed Peppers
Ingredients:
- 2 large bell peppers, halved lengthwise, seeds removed
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and sliced
- 8 oz mushrooms, thinly sliced
- 12 oz top round steak, thinly sliced
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 4 slices provolone cheese
Instructions:
- Preheat oven to 375°F.
- Place pepper halves on a rimmed baking sheet. Bake until tender, about 30 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring until browned, about 4 to 5 minutes.
- Add mushrooms and cook until softened, about 5 minutes more.
- Add steak, Italian seasoning, pepper and salt. Cook, stirring until steak is cooked through, about 3 to 5 minutes. Stir in Worcestershire sauce.
- Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from heat until cheese melts and is lightly browned, about 2 to 3 minutes.
Stir-Fry Honey Chicken
Ingredients:
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 3 teaspoons olive oil, divided
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 3 tablespoons honey
- 2 tablespoons reduced-sodium soy sauce
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 16 oz frozen broccoli stir-fry vegetable blend
- Hot cooked rice (optional)
Instructions:
- Mix cornstarch and water until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Stir-fry chicken and garlic for 1 minute.
- Add honey, soy sauce, salt and pepper. Cook and stir until chicken is no longer pink, about 2 to 3 minutes. Remove from pan.
- In the same pan, stir-fry vegetable blend in remaining oil for 4 to 5 minutes until tender.
- Return chicken to pan. Stir in cornstarch mixture, bring to a boil, and cook until thickened, about 1 minute.
- Serve with rice if desired.
Stuffed Shells
Ingredients:
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 oz fresh spinach
- 2 cups ricotta cheese
- ¼ cup grated pecorino cheese, plus more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for pasta water
- Freshly ground black pepper
- 2 cups marinara sauce, plus more for serving
- Chopped fresh parsley, for serving
Instructions:
- Preheat the oven to 425°F.
- Place spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt and several grinds of pepper.
- Spread the marinara in the bottom of a 9×13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
