Stress-free Healthy Dinner Ideas

It’s easy to whip up a healthy smoothie at breakfast time or a low-carb lunch in between meetings, but dinnertime is a whole beast of its own. You want something that will keep you satisfied, will help you achieve your wellness goals, and will get positive reviews from the entire family. It seems impossible at times, but we have come up with some stress-free healthy recipes that are perfect for weeknight cooking and are so good that you can add them to your regular rotation.

Orecchiette With White Beans and Spinach

Roasted Chicken and Potatoes With Kale

CAL/SERV:

489

YIELDS:

4 servings

TOTAL TIME:

0 hrs 20 mins

CAL/SERV:

526

YIELDS:

4 servings

TOTAL TIME:

0 hrs 40 mins

Ingredients

2 tbsp. olive oil

4 cloves garlic, finely chopped
2 tsp. vegetable bouillon base 12 oz.
orecchiette pasta
2 tsp. fresh thyme leaves
1 14-oz. can small white beans, rinsed
2 c. baby spinach
1/2 c. finely grated Parmesan cheese
pepper for seasoning

Directions

Heat oil and garlic in large deep skillet on medium until garlic is light golden brown, about 2 min. Remove from heat, add 4 cups water, and whisk in bouillon base.
Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is al dente, 10 to 12 min.
Fold in beans, spinach, Parmesan, and 1/2 tsp. pepper and cook until beans are heated through, about 2 min.

Ingredients

1 lb. yellow potatoes, cut into 3/4-in. pieces
1/2 c. green olives
2 tsp. fresh thyme leaves
3 tbsp. olive oil, divided
salt/pepper
1 lemon, halved
1 tsp. paprika
4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lbs.)
4 c. baby kale

Directions

Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, olives, and thyme with 2 tbsp. oil and 1/4 tsp. each salt and pepper. Place lemon halves, cut sides down, on baking sheet.
In small bowl, combine paprika, remaining tbsp. oil, and 1/2 tsp. each salt and pepper. Rub mixture all over chicken and transfer chicken to baking sheet, nestling among vegetables.
Roast chicken and vegetables until chicken is golden brown and cooked through, 25 to 30 min.
Transfer chicken to plates, scatter kale over vegetables in pan, and return to oven until kale is just beginning to wilt, about 1 min. Fold kale into potatoes, squeeze juice of lemon over vegetables, and serve with chicken.