10 Delicious Recipes That Are Actually Good For You

By Bree Fesh

Since it is still early in this great new year of 2016, I’m sure if you are anything like me you’re still trying to hold true to your resolutions. Like many of us, one of my resolutions was to get my diet back on track and eat healthier. However, I’m sure as most of you know this isn’t always such an easy feat to accomplish between dining out, working late and not wanting to go home and cook, and of course not wanting to be the only sad person eating a salad, eating healthy is tough. That’s why in this article I decided to share some of my favorite recipes from around the web that are healthy, delicious, low calorie, and easy to make!


  1. Greek Chicken Pasta (from All Recipes)
*Note all of the photos in this article are from each respective website and I do not claim ownership to any of them!
Time: 30 minutes           Servings: 6         Calories Per Serving: 488
  • Ingredients
    • 1 (16 ounce) package linguine pasta
    • ½ cup chopped red onion
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
    • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
    • 1 large tomato, chopped
    • ½ cup crumbled feta cheese
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons lemon juice
    • 2 teaspoons dried oregano
    • 2 lemons, wedged, for garnish
  • Directions
Prep: 15 minutes                    Cook: 15 minutes
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.


  1. Mushroom-Goat Cheese Crostini (from Health)
Time: 32 minutes           Servings: 12 (Serving Size 2 pieces)       Calories Per Serving: 173
  • Ingredients
    • 3 tablespoons extra-virgin olive oil
    • 2 10-oz. packages cremini mushrooms, brushed clean and sliced
    • 4 cloves garlic, minced (about 4 tsp.)
    • 2 teaspoons finely chopped fresh thyme
    • Kosher salt and freshly ground black pepper
    • 1/4 cup dry sherry
    • 2 teaspoon unsalted butter
    • 24 1/4-inch baguette slices
    • 4 ounces soft goat cheese
  • Directions
Prep: 20 minutes                    Cook: 12 minutes
  1. Preheat oven to 400°F. In a 12-inch nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until they release their liquid and begin to turn golden, about 10 minutes. Add garlic and thyme; sauté for 1 minute. Season generously with salt and pepper. Add sherry; cook, stirring, until almost evaporated. Remove from heat and swirl in butter. (You can make mushrooms 1 day ahead; do not add butter. When ready to serve, reheat mushrooms in a skillet, then swirl in butter.)
  2. While mushrooms are cooking, brush baguette slices with remaining 1 Tbsp. oil; arrange on a baking sheet. Bake until beginning to crisp, about 6 minutes. Let cool.
  3. Spread goat cheese on toasts; top with mushroom mixture and serve.


  1. Prosciutto-Arugula Pizza (from My Recipes)
Time: 20 minutes   Servings: 4 (Serving Size 2 slices)           Calories Per Serving: 322
  • Ingredients
    • 1/2 cup lower-sodium marinara sauce (such as Dell’Amore)
    • 1 (8-ounce) thin pizza crust (such as Mama Mary’s Thin & Crispy)
    • 4 ounces fresh mozzarella cheese, thinly sliced
    • 2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips
    • 1 1/2 teaspoons canola oil
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 1/3 cups baby arugula
  • Directions
Prep: 10 minutes                    Cook: 10 minutes
  1. Preheat oven to 450°.
  2. Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.
  3. Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 8 slices.


  1. Banana-Nut Elvis Wrap (from Health)
Time: 5 minutes      Servings: 4 (Serving Size 1 wrap)            Calories Per Serving: 389
  • Ingredients
    • 8 tablespoons peanut butter
    • 4 (6-inch) whole-wheat wraps
    • 2 bananas
    • 8 teaspoons honey
    • 40 baby carrots
  1. Spread 2 tablespoons peanut butter on bottom third of each of wrap, leaving a 2-inch border on each side. Top each wrap with 1/2 of a banana, sliced, and about 2 teaspoons honey. Roll up wrap, slice in half, and serve immediately. Serve with 10 baby carrots on the side.


  1. Health Nut Blueberry Muffins (from All Recipes)
Time: 30 minutes   Servings: 12 (Serving Size 1 muffin)      Calories Per Serving: 196
  • Ingredients
    • 3/4 cup all-purpose flour
    • 3/4 cup whole wheat flour
    • 3/4 cup white sugar
    • 1/4 cup oat bran
    • 1/4 cup quick cooking oats
    • 1/4 cup wheat germ
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup blueberries
    • 1/2 cup chopped walnuts
    • 1 banana, mashed
    • 1 banana, mashed
    • 1cup buttermilk
    • 1/2 cup chopped walnuts
    • 1 egg
    • 1 tablespoon vegetable oil
    • 1 teaspoon vanilla extract
  • Directions
Prep: 15 minutes                            Cook: 15 minutes
  1.  Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.


  1. Hawaiian Turkey Burgers With Pineapple-Papaya Sauce (from Health)
Time: 40 minutes           Servings: 4 (Serving Size 4 burger)         Calories Per Serving: 429
  • Ingredients
    • Pineapple-Papaya Sauce
    • 1/4 cup chopped fresh pineapple
    • 3 tablespoons fresh papaya, finely diced
    • 2/3 cup barbecue sauce
    • 1 tablespoon low-sodium soy sauce
    • Hawaiian Turkey Burgers
    • 1 pound ground turkey breast
    • 3 tablespoons unseasoned breadcrumbs
    • 2 tablespoons finely chopped onion
    • 1/4 teaspoon cayenne pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 4 thin slices fresh pineapple (optional)
    • 4 whole-grain hamburger rolls, toasted
    • 4 lettuce leaves
    • 4 tomato slices
    • 4 thinly sliced red onion (optional)
  • Directions
Prep: 20 minutes                    Cook: 20 minutes
  1. For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes.
  2. Preheat grill.
  3. For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties.
  4. Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate.
  5. Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired).


  1. Chicken with Mashed Potatoes and Gravy (from My Recipes)
Time: 24 minutes           Servings: 4 (Serving Size 1 chicken breast)        Calories Per Serving: 428
  • Ingredients
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon freshly ground black pepper, divided
    • 1/4 teaspoon salt, divided
    • 1/4 cup quick-mixing flour (such as Wondra), divided
    • 2 tablespoons canola oil, divided
    • 2 tablespoons unsalted butter, divided
    • 1 1/2 cups unsalted chicken stock (such as Swanson)
    • 12 ounces frozen mashed potatoes (such as Ore-Ida Steam n’ Mash)
    • 1/3 cup whole milk
    • 2 tablespoons chopped fresh flat-leaf parsley
Prep: 12 minutes                    Cook: 12 minutes
  1. Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
  2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.
  3. Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.


  1. Crispy Vegetable Quesadillas (from My Recipes)
Time: 21 minutes           Servings: 6 (Serving Size 4 quesadilla wedges)     Calories Per Serving: 300
  • Ingredients
    • 1 teaspoon canola oil
    • 1 cup coarsely chopped poblano chile
    • 1/2 cup frozen whole-kernel corn
    • 3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
    • 1/4 teaspoon salt
    • 5 ounces fresh spinach (about 8 3/4 cups)
    • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
    • 1 cup canned unsalted black beans, rinsed and drained
    • 2 teaspoons Mexican hot sauce (such as Cholula)
    • 8 (6-inch) flour tortillas
    • Cooking spray
    • 6 tablespoons light sour cream
    • 6 lime wedges
  • Directions
Prep: 11 minutes                    Cook: 10 minutes
  1. Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).
  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
  3. Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.
  4. Cut each quesadilla into 6 wedges. Serve with sour cream and lime


  1. Roast Beef Club (from Health)
Time: 7 minutes              Servings: 4 (Serving Size 1 sandwich)     Calories Per Serving: 286
  • Ingredients
    • 12 slices whole-grain bread, cut into 3 1/4-inch circles and lightly toasted
    • 4 tablespoons jarred tomato chutney
    • 1/2 pound thinly sliced roast beef
    • 1/2 cup watercress sprigs
    • 8 large basil leaves
    • 1 ounce crumbled blue cheese
    • 4 pickle spears
  • Directions
Prep: 7 minutes
  1. Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round.
  2. Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear.


  1. Crispy Chicken Cutlets with Butter-Chive Pasta (from My Recipes)
Time: 25 minutes           Servings: 4 (serving size: 1 chicken thigh, about 1/2 cup arugula mixture, about 1/2 cup pasta, and 1 lemon wedge)     Calories Per Serving: 464
  • Ingredients
    • 4 ounces uncooked angel hair pasta
    • 3 tablespoons canola oil, divided
    • 3 tablespoons chopped fresh chives
    • 1 tablespoon butter
    • 3/4 teaspoon kosher salt, divided
    • 4 (4-ounce) skinless, boneless chicken thighs
    • 1/4 teaspoon black pepper
    • 1/3 cup all-purpose flour
    • 1 1/2 teaspoons paprika
    • 2 large eggs, lightly beaten
    • 1 cup whole-wheat panko (Japanese breadcrumbs)
    • 1 1/2 teaspoons fresh lemon juice
    • 1 cup baby arugula
    • 3/4 cup flat-leaf parsley leaves
    • 1/3 cup torn fresh mint leaves
    • 1/3 cup halved cherry tomatoes
    • 1 large radish, thinly sliced
    • 4 lemon wedges
  • Directions
Prep: 13 minutes    Cook: 12
  1. Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter, and 3/8 teaspoon salt.
  2. While pasta cooks, place each chicken thigh between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 3/8 teaspoon salt and pepper. Combine flour and paprika in a shallow dish. Place eggs in a shallow dish. Place panko in a shallow dish. Dredge chicken in flour, shaking off excess. Dip in egg; dredge in panko, shaking off excess.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add chicken; cook 3 minutes. Add 1 tablespoon oil to pan. Turn chicken over; cook 3 minutes or until done.
  4. While chicken cooks, combine remaining 1 1/2 teaspoons oil and lemon juice in a medium bowl. Add arugula, parsley, mint, tomatoes, and radish; toss. Serve chicken with salad, pasta, and lemon wedges.


And there you have it 10 quick, easy, and healthy recipes! Have you tried any of these out and loved them? Or maybe not so much? Tell us about it in the comments below!


When I am not doing photo shoots, writing, blogging, or working as a full time product photographer and photo retoucher at Dick's Sporting Goods, the rest of my life consists of reading, planning photo shoots, and constantly jotting things down, because you can never have too many ideas right? And of course I can't forget to mention my love of Starbucks (Venti Americano on ice please!) simply because, with the rapid pace my life moves at it is a requirement to be caffeinated.

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