5 Easy Healthy Dinner Recipes For Two

Ingredients

2 Tablespoons Flour

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

1 Tablespoon Vegetable Oil

3 Tablespoons Butter

2 Boneless, Skinless Chicken Breasts (Lightly Pounded)

1/4 Cup Sweet Onion (Slivered)

1 Cup Mushrooms (Quartered)

1/2 Marsala Wine

1/4 Cup Chicken Broth

1/2 Teaspoon Garlic Powder

Directions

Step 1: Mix together 1/2 teaspoon salt, 1/4 teaspoon pepper, and flour. Make sure to mix in a shallow dish (you will be coating the chicken in this).

Step 2: Heat up the vegetable oil and 1 tablespoon of butter on medium heat in a large skillet.

Step 3: Evenly coat both sides of each chicken breast with the flour mixture.

Step 4: Saute the chicken in the skillet for about 3-4 minutes on each side. Set aside when they are golden on the outside.

Step 5: In the same skillet, mix together the rest of the butter, onions, and mushrooms. Saute for about 5 minutes, while stirring occasionally.

Step 6: Pour in the wine, chicken broth, garlic powder, the rest of the salt and pepper, and the rest of the flour mixture. Stir together until a thick sauce begins to form.

Step 7: Once the sauce thickens, put the chicken back on the skillet. Cook for about 3-4 minutes longer or until there’s no pink in the center.

Step 8: Serve and enjoy!

Ingredients

Fish Tacos:

1 Tablespoon Olive Oil

1 Lime (Juiced)

2 Cloves Garlic (Minced)

Salt & Pepper

2 Tilapia Fillets

Tortillas

Mango Salsa:

1 Mango (Peeled & Cubed)

1/4 Cup Red Onion (Chopped)

1 Jalapeno (Chopped)

1 Tablespoon Cilantro (Minced)

1/2 Lime (Juiced)

Directions

Step 1: Mix together the ingredients for the fish – 1 tablespoon olive oil, lime juice, minced garlic cloves, salt, and pepper.

Step 2: Heat up a grill pan on medium heat.

Step 3: Evenly brush the tilapia fillets with the olive oil mixture on both sides. Add extra salt and pepper on top.

Step 4: Cook the tilapia for about 4-5 minutes on each side. You’ll know they’re fully cooked when they are white all the way through.

Step 5: Now it’s time to make the mango salsa. Mix together the cubed mango, onions, jalapeno, and cilantro. Mix in the lime juice and add a pinch of salt.

Step 6: Place the tilapia in a tortilla and top with the mango salsa. Optional: you can chop up the tilapia to make multiple mini tacos instead two big tacos.

Ingredients

2 Teaspoons Olive Oil

1 Onion (Diced)

1 Sweet Potato (Peeled & Diced)

2 Cloves Garlic (Minced)

1 Tablespoon Chili Powder

2 Teaspoons Ground Cumin

1/8 Teaspoon Salt

1 1/3 Cups Water

1 15-Ounce Can Black Beans

1 Cup Canned Diced Tomatoes

2 Teaspoons Lime Juice

2 Tablespoons Cilantro (Chopped)

Directions

Step 1: Chop and prep all ingredients according to the ingredients list.

Step 2: Over medium-high heat, heat up the olive oil in a large saucepan.

Step 3: In the pan, mix in the onion and sweet potatoes. Cook for about 4 minutes.

Step 4: Stir in the garlic, chili powder, cumin, and salt.

Step 5: Pour in the water and bring to a simmer.

Step 6: Once simmering, cover the pan and reduce the heat. Cook for about 10-12 minutes on a gentle simmer until the potatoes are soft.

Step 7: Mix in the beans, tomatoes, and lime juice.

Step 8: Bring the heat to high until you reach a simmer. Then, reduce the heat again and cook for about 4 minutes.

Step 9: Turn off the heat, mix in the cilantro, and serve.

Ingredients

1 Large Red Bell Pepper (Cut Into Thin Strips)

1 Large Onion (Thinly Sliced)

1 Small Zucchini (Chopped)

1 Cup Mushrooms (Sliced)

1 Tablespoon Vegetable Seasoning

1 1/2 Cups Shredded Monterey Jack Cheese

Flour Tortillas

Olive Oil

Optional:

Salsa

Sour Cream

Directions

Step 1: Start by preheating the oven to 350 degrees.

Step 2: Using medium-high heat, heat up olive oil in a large skillet.

Step 3: Add the red bell pepper, onion, and zucchini to the skillet. Stir together and cook for about 4 minutes.

Step 4: Add the mushrooms to the skillet. Distribute the vegetable seasoning and stir together. Cook for about 2 more minutes.

Step 5: Place desired amount of tortillas on a baking sheet. Evenly distribute the vegetables on each one and then sprinkle cheese on top.

Step 6: Place another tortilla on top of each one and brush with olive oil.

Step 7: Bake the quesadillas in the oven for 10 minutes.

Step 8: Cut into wedges and serve with salsa and sour cream (optional).

Ingredients

1 Tablespoon Olive Oil

1/2 Cup Red Onion (Diced)

1 lb. Lean Ground Beef

2 Garlic Cloves (Minced)

1 Teaspoon Paprika

1 Teaspoon Ground Cumin

Salt

3 Large Zucchinis (Sliced Lengthwise & Scooped To Create “Boats”)

1 1/2 Cups Red Enchilada Sauce

1/2 Cup Shredded Cheddar Cheese

Directions

Step 1: Start by heating up olive oil on medium-high heat in a large skillet.

Step 2: Add the onions and saute for about 2-3 minutes.

Step 3: Break up the ground beef and cook in the skillet. Cook until there is no more pink.

Step 4: Stir in the garlic, paprika, cumin, and salt. Take off heat.

Step 5: Preheat the oven to 350 degrees.

Step 6: Put your zucchini “boats” in a baking dish and place the beef mixture inside of each “boat”.

Step 7: Pour the red enchilada sauce over the zucchini and top with cheese.

Step 8: Bake for about 25 minutes.

Step 9: Serve with any toppings of your choice! (Avocados and tomatoes make a great topping!)