“simple healthy meal ideas”

I tried and made One Pot Spaghetti and Meat Sauce for the first time and it was very tasty. Thanks for sharing they are all great and delicious recipes for dinner. They are easy to make and quick for family and friends.
Spiced Middle Eastern Lamb Patties with Pita and YogurtThe seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
These were really good. I had to make some substitutions for what I had but they still turned out great. I used crushed crackers instead of of bread crumbs, Mozzarella cheese instead of parmesan, dried basil instead of fresh, and I added some thyme. It turned out delicious!
This is a go-to recipe. We make it with sauce from tomatoes we have roasted so it happens to be less acidic. Seasoned lightly and with the meatballs cooked in the sauce, it is a very good recipe to use
Hey Sheila!! I am sooo excited for you to make these this weekend! I’m looking into doing some Italian cooking myself this weekend, we have so much basil in our garden I need to figure out how to use it 🙂 Our last name is “Melchione” – also pretty Italian! Enjoy- and thank you for visiting and for the comment! Have a great weekend.
I love it! And trust me I am such a tough critic to my own makings… But I devoured this pasta as if it were made by a top-notch chef! And yes it was so quick and simple to put together; I was super stoked!
These came out SO GOOD. I used 1.25 c whole wheat flower, and 0.25 c almond meal, and dark brown sugar. I also used 1 cup Guittard milk chocolate and 1 cup Guittard dark chocolate chips! A great combo. After making the dough i left it in the fridge for about 30 minutes. Needed about 14 minutes to cook with big cookies. I made 17 total. As a warning, if you use dark brown sugar and whole wheat flower its more difficult to see the edges browning so make sure to cook an eye on them! I overcooked the first batch by about a minute thirty.
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don’t shake dry. And no rinsing!
WE find these delicious without the frosting too, but in a pinch, a schmear of Trader Joe’s fudge ice=cream topping is wonderful on these. When not heated the fudge sauce is the consistency of peanut butter and it is sooooooo yummy on these cookies.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual and I am here to hold your hand every step of the way. You can find all of the episodes of my cooking show over on YouTube or in their associated recipes right here on the website.
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. —Kristi Black, Harrison Township, Michigan
Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour.  Mix in the chips until incorporated.  Working with 1 large tablespoons of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
I found this recipe the other day on Pinterest and just made it tonight. I added a little more butter (because my family uses skim milk) and simmered all the ingredients a couple of minutes extra for each step.
Thanks Rey–I noticed the dark soy was very similar (in consistency at least) to oyster sauce. Oyster sauce is a lot easier to get though. Next time I will try that but I really think our home stoves lack the heat they have in restaurants which is why that special taste really can’t be duplicated. Someone once called it “wok mojo” and I think they’re right.
August 15, 2017 Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that we may earn advertising fees on.
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
I’m sorry if you had trouble commenting but glad you persevered. I’m delighted you and your husband enjoyed these–and I’m sure he loves that you cook for him as much as you love doing it. Congratulations on 50 years!
This sounds wonderful! I love having things in the freezer waiting on me rather than the other way around! I buy ball pint size jars that can be used in the freezer for this type of food. Can’t wait to try all the recipes listed! Meatballs, marinara sauce, baked asiago and pasta and that incredible looking pizza! Will let you know. Just a thought! Maybe thaw a few meatballs quarter them and use instead of sausage!
If you love kitchen gadgets, you may want to look into getting a mandoline. This hand-operated machine has blades that adjust for thin to thick slicing of firm vegetables and fruits. It works nicely for slicing the potatoes in this gratin.
Made it tonight, but substituted lean, shaved beef, which I had marinated 24 hours in 1/3 of the liquid. Sautéed chopped onion, shredded carrots and chopped (canned) straw mushrooms. Took veggies out of the pan and turned the heat on high. 2 minutes for the saved beef, then veggies back in and the rest of the liquid. Served it over brown rice and roasted asparagus on the side. My only complaint ? We wanted more. Excellent recipe that will go into frequent rotation . Might make more liquid next time to serve with the rice.
Aww that is so sweet! Sorry you lost your original recipe, but happy you chose this one! That is awesome and thank you so much for your kind comments to use it for a long time to come. That makes my day Tori! 😀
Homemade meatballs made from beef, onion, oatmeal, evaporated milk, and egg, and glazed with a homemade barbecue sauce made with ketchup, brown sugar, garlic, and liquid smoke. Best meatballs I ever tasted. Everyone asks for this recipe.
This tasty pasta can be made any night of the week with a few simple ingredients. The rich flavor of browned butter paired with sauteed cauliflower and a sprinkling of herbs will surely make it a favorite.
Really delicious — great recipe! Next time I think I’d omit half or a third of the sugar, as it was pretty sweet for me. My kids really loved it. It did make an insane mess on and around the stove, so be forewarned!
I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday – Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don’t have a lot of freezer space so I do a week’s worth at a time) and I’m done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.
I made it today and it was perfect. I could not stop eating it. so easy and fast. Thank you very much for sharing this fantastic recipe with us. I will recommend it to all my friends. PS. MY hubby loved it too. Will be making it more often. 
 I am making this today also your cheese bread recipe so easy and tastes like takeout. This is my pantry meal so I am using what I have. I added jalep. peppers, roasted red and orange peppers from earlier this week and used some italian pasta I snagged at dollar tree last month. I am thinking this would make a great mexican pasta dish if you take out the basil and add a chiptole pepper in adobo sauce maybe some smoked paprika, chili powder and cumin if you wish. 
Technically, you are correct. Mincing is taking whole muscle meat and finely dicing it with a sharp knife or a food processor. But depending upon how fine you chop it, the texture will be slightly different than that of ground meat. If you made a burger with minced meat, it would a bit drier and more apt to crumble, and you can still see the grain of some of the pieces. Unless you add more fat on purpose, minced meat will usually be leaner.   
These chocolate treats begin with a mixture of cocoa and peanut butter, and then get topped with the rich creaminess of a chocolate-peanut butter filling. The filling is made with bittersweet chocolate, bringing a dark, chocolaty goodness to each creamy center. Even if you haven’t decorated cookies before, you’ll find filling these Dark Chocolate Thumbprints is a breeze. Easily pipe the filling using a zip-top plastic bag. One reader described these cookies as “yummy” and said they didn’t have any left over. So, if the proof is in the eating, these cookies are obviously delicious.
The traditional version of this beloved Roman dish is made with eggs, cheese, and cured pork, making it an unlikely candidate for veganizing, to say the least. Yet this easy take on carbonara manages to be meat-free, egg-free, dairy-free, and still absolutely delicious. We do it by replacing the pork with meaty king oyster mushrooms; mimicking the egg-rich sauce with a combination of silken tofu, miso paste, and nutritional yeast; and replicating the lactic tang of the pecorino with a surprise ingredient—sauerkraut brine.
My sauce was SO thin!! I followed directions exactly. Maybe I didn’t let my butter, flour, and beef broth mixture thicken enough before adding cream…? I whisked it for at least 5 minutes before adding the cream though.
I used a mix of half pork/half lean ground beef for this followed the rest of the recipe as is. I loved the addition of ricotta- they made the meatballs light and moist. I will definitely make again, and next time will make sure to have extra sauce! Eating leftovers today in a meatball parm.
If you’re looking for new healthy dinners to make, try one of our best, most-loved dinner recipes to satisfy every appetite. We’ve collected our very best dinner recipes that are for a weeknight dinner and for entertaining your friends. Start cooking and make one of our best dinner recipes today!
Eating a stuffed potato is like bringing an edible dish to the table, and this recipe for Chili-Topped Potatoes, with its delicious ground chuck, is so good you’ll look at that bag of potatoes like it is a place setting for twelve. This recipe packs meat, corn, beans, and onions into a hearty spud. These will also have a little heat thanks to a can of diced green chiles. You’ll be able to cut the heat a little by dousing your potato in some cool ranch dressing. Whatever you like on your spud, it will only take this great dish and make it better, so be sure to finish off this one-dish meal with your favorite potato toppings.