20 Delicious Easy To Make Healthy Recipes

Crockpot Tuscan Chicken

Ingredients
6-8 boneless skinless chicken thighs, 3 garlic cloves, chopped, 3 tbsp butter, divided, 1.5 cup cream
1/2 cup chicken stock (optional), 3/4 to 1 cup parmesan cheese, 1/2 cup sundried tomatoes, chopped or cut into strips 1 Tbsp Italian seasoning, 3-4 cups spinach, packed 1/2 tsp red chili flakes, 1/2 tsp salt, 1 Tbsp oil
1/2 tsp freshly cracked black pepper
Instructions
Season the chicken with salt, pepper, and red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium-high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to a crockpot.
In the same pan, add the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun-dried tomatoes and cook for a minute.
Pour the sauce over the chicken into the crock pot. Spread well. Cover and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
Once the chicken is tender and cooked, stir in spinach leaves and mix well with the sauce. Cover and cook till wilted.

Crockpot Chicken

Ingredients
2 lbs chicken – boneless skinless thighs or breasts 1 packet (1 oz) Ranch seasoning
2 (8oz) blocks of cream cheese 6 strips bacon 1/2 cup of chicken broth 1.5 cups cheddar cheese, shredded
3 scallions, diced
Instructions
Add chicken and chicken broth into the crock pot. Sprinkle ranch seasoning all over the chicken. Place cream cheese cubes over everything evenly. Close the lid and cook for 4-5 hours on high or 6-7 on low.
Cook the bacon crisp and crumble it to use later.
Once the chicken is cooked, remove the lid and shred the chicken in the crock pot itself with the help of 2 forks.
Top with cheddar cheese and bacon. Replace the lid and cook for a few minutes until the cheese is melted.
Garnish with diced scallion and serve.

Baked Feta Pasta

Ingredients
2 pt. cherry or grape tomatoes. 1 shallot, quartered 3 cloves garlic, smashed.
1/2 c. extra-virgin olive oil, divided. Kosher salt, Pinch crushed red pepper flakes
1 (8-oz.) block feta, 3 sprigs of fresh thyme. 10 oz. pasta.
Zest of 1 lemon optional and Fresh basil for garnish
Directions
Preheat the oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of oil.
Season with salt and red pepper flakes and toss to combine.
Place feta into the center of the tomato mixture and drizzle with the remaining 1 tablespoon of oil.
Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions.
Reserve ½ cup of pasta water before draining.
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.

Bruschetta Recipe

Ingredients
4 tbsp. extra-virgin olive oil, 2 cloves garlic, thinly sliced 4 large tomatoes, diced, 1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar, 1 tsp. kosher salt Pinch of crushed red pepper flakes
For  The Bread
1 large baguette, sliced ¼” thick on the bias Extra-virgin olive oil, for brushing 2 cloves garlic, halved
Directions
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil.
Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes.
Add garlic and oil from the skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread:
Preheat the oven to 400°. Brush bread on both sides lightly with oil and place on a large baking sheet.
Toast bread until golden, 10 to 15 minutes, turning halfway through.
Let bread cool for 5 minutes, then rub the tops of the bread with halved garlic cloves

Easy Keto Spinach Cheese Manicotti Recipe

Ingredients
1 cup whole ricotta cheese 1 cup shredded mozzarella cheese, divided 2 ounces cream cheese, softened
2 tablespoons grated Parmesan cheese, divided ½ teaspoon Italian seasoning 1 teaspoon garlic powder
¼ teaspoon black pepper 1 cup chopped fresh spinach
8 slices roasted chicken or turkey deli meat slices (medium to thicker types of slices)
1 ½ cups marinara sauce (no sugar added)
Directions:
Preheat the oven to 350 °F (175 °C) and lightly grease or oil a 13×9 inch baking dish.
Pour ½ cup marinara sauce over the bottom of the baking dish, Set aside.
In a large mixing bowl combine ricotta cheese, cream cheese, ½ cup of mozzarella cheese, 1 tablespoon of Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and pepper. Mix until creamy.
Place 2 tablespoons down the center (lengthwise) of each chicken deli slice. Fold the sides of the slice over the filling and press down slightly just to stick closed.
Place the rolled and filled meat (seam side up or down) into the prepared baking dish.
Pour the remaining marinara sauce over the rolls and sprinkle with the remaining Mozzarella and Parmesan cheese.
Bake in the oven for 12 to 15 minutes. Removed from oven and serve.

Quinoa and Vegetable Stir-Fry:

Ingredients:
1 cup cooked quinoa 1 tablespoon olive oil 1 small onion, sliced 2 cloves garlic, minced
1 cup mixed vegetables such as bell peppers, broccoli, and carrots. 2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet or wok over medium heat.
Add the onion and garlic to the skillet and sauté until softened.
Add the mixed vegetables to the skillet and stir-fry for a few minutes until tender-crisp.
Stir in the cooked quinoa, soy sauce, sesame oil, salt, and pepper.
Cook for an additional 2-3 minutes, stirring continuously.
Remove from heat and serve the quinoa and vegetable stir-fry as a main dish or a side.

Churros

Ingredients:
1 cup of water 1/2 cup of butter 2 tablespoons of sugar 1/4 teaspoon of salt 1 cup of all-purpose flour
2 eggs Vegetable oil for frying – Cinnamon sugar for dusting
Instructions:
1. Bring the water, butter, sugar, and salt to a boil in a medium saucepan over medium-high heat. 2. Reduce the heat to low and add the flour. Stir until the mixture forms a ball. 3. Remove the pan from the heat and add the eggs, one at a time, stirring until combined. 4. Heat the vegetable oil in a large skillet over medium-high heat. 5. Using a pastry bag, pipe the dough into the hot oil in long strips. Fry until golden brown. 6. Transfer the churros to a plate lined with paper towels to drain the excess oil. 7. Dust the churros with cinnamon sugar and serve warm.

Fabada Asturiana

Ingredients:
2 tablespoons of olive oil 1 onion, chopped 4 cloves of garlic, minced 2 cups of dry white beans, soaked overnight 6 cups of chicken or vegetable broth
1/2 teaspoon of smoked paprika 1/2 teaspoon of dried oregano 1/2 teaspoon of dried thyme
2 bay leaves Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. 2. Add the onion and garlic. Cook for about 5 minutes, stirring occasionally. 3. Add the white beans, broth, paprika, oregano, thyme, bay leaves, and salt and pepper. Bring the mixture to a boil and reduce the heat to low. 4. Simmer for about 1 hour, stirring occasionally. 5. Remove the bay leaves and serve the fabada hot.

Grilled Salmon with Avocado Salsa:

Ingredients:
2 salmon fillets 1 ripe avocado, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped
1 small jalapeño, seeded and minced Juice of 1 lime
Salt and pepper to taste
Instructions: Preheat the grill to medium-high heat.
Season the salmon fillets with salt and pepper.
Grill the salmon for about 4-5 minutes per side, or until cooked through.
In a bowl, combine the diced avocado, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Mix well.
Serve the grilled salmon topped with the avocado salsa.

Jamón Serrano

Ingredients:
1 (4-pound) bone-in ham 2 tablespoons of olive oil 2 cloves of garlic, minced
1 teaspoon of smoked paprika
 Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F. 2. Rub the ham with olive oil and garlic.
3. Sprinkle the paprika, salt, and pepper over the ham.
4. Place the ham in a roasting pan and bake for 1 hour and 15 minutes.
5. Remove from the oven and let cool.
6. Serve slices of the ham with crusty bread and your favorite accompaniments

Patatas Bravas

Ingredients:
2 pounds of potatoes, peeled and diced  1/4 cup of olive oil 2 cloves of garlic, minced
1 teaspoon of smoked paprika 1 teaspoon of dried oregano 1/2 cup of mayonnaise
2 tablespoons of ketchup
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F. 2. Toss the potatoes with olive oil, garlic, paprika, oregano, salt, and pepper. 3. Spread the potatoes in a single layer on a baking sheet and bake for 30 minutes, stirring occasionally. 4. In a small bowl, combine the mayonnaise, ketchup, and salt and pepper to taste. 5. Remove the potatoes from the oven and let them cool slightly. 6. Serve the potatoes with the mayonnaise mixture.

Gazpacho

Ingredients:
4 large ripe tomatoes, chopped 1 cucumber, peeled and chopped 1 red bell pepper, chopped
1/2 cup of olive oil 2 cloves of garlic, minced 2 tablespoons of red wine vinegar
2 teaspoons of sugar
Salt and pepper to taste
Instructions:
1. Place the tomatoes, cucumber, bell pepper, olive oil, garlic, red wine vinegar, sugar, and salt and pepper in a blender or food processor. 2. Blend until smooth. 3. Refrigerate for at least 1 hour. 4. Serve cold with croutons, if desired.

Tortilla Española

Ingredients:
2 tablespoons of olive oil 1 onion, chopped 4 potatoes, peeled and diced 8 eggs, beaten
Salt and pepper to taste
Instructions
 1. Heat the olive oil in a large skillet over medium-high heat. 2. Add the onion and potatoes. Cook for about 10 minutes, stirring occasionally. 3. Add the eggs and season with salt and pepper. Cook for about 5 minutes, stirring occasionally. 4. Reduce the heat to low and cook for about 10 more minutes, stirring occasionally. 5. Place a plate over the skillet and carefully flip the tortilla onto the plate. 6. Slide the tortilla back into the skillet and cook for about 5 more minutes. 7. Serve the tortilla warm or at room temperature

Paella

Ingredients:
2 tablespoons of olive oil 1 onion, chopped 1 red bell pepper, diced 2 cloves of garlic, minced
1 teaspoon of paprika 2 cups of long-grain rice 4 cups of chicken or vegetable broth
1 cup of frozen peas 1 teaspoon of saffron threads
Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. 2. Add the onion, red bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally. 3. Add the paprika, rice, and broth. Bring the mixture to a boil and reduce the heat to low. 4. Simmer for about 20 minutes, stirring occasionally. 5. Add the frozen peas, saffron threads, and salt and pepper to taste. Simmer for 5 more minutes. 6. Serve the paella hot. Enjoy This Delicious Dish From the Spanish culture.

Grilled Salmon with Quinoa and Asparagus:

Instructions:
1. Preheat oven to 375 degrees F. 2. Place the salmon fillet on a baking sheet lined with parchment paper.
3. Season with salt and pepper and bake for 20 minutes. 4. Meanwhile, cook quinoa according to package instructions.
5. Heat a skillet over medium-high heat and add olive oil. 6
 Add asparagus and cook for 3-4 minutes until tender. 7.
Combine quinoa, asparagus, and salmon in a bowl and serve.

Blueberry salad

Ingredients
1 pint of fresh blueberries 1 Tablespoon balsamic vinegar 2 Tablespoon olive oil 1/2 lemon, juiced
1 garlic clove, optional (Salt and pepper, to taste)
1 small shallot, thinly sliced 1/3 cup shelled pistachios 1/3 cup blue cheese crumbles
4 cups fresh spinach, or greens of choice
Instructions
To make the vinegarette: place 1/2 the pint of blueberries in the blender with the balsamic vinegar, olive oil, lemon juice, and garlic. Blend on high until pureed and add salt and pepper to taste. Set aside.
Toss together the remaining blueberries, shallot, pistachios, blue cheese, and spinach. Toss in with the desired amount of dressing and serve.

Dressing Salad

1 Tablespoon lemon juice, 1 lemon 2 Tablespoons white balsamic vinegar 1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt, halve if using table salt 1 Tablespoon honey
3 Tablespoons olive oil
Salad
1 head of green leaf lettuce, chopped 1/4 cup basil leaves, thinly sliced 1/3 cup pine nuts
3 nectarines, sliced or diced 8 ounces burrata
Instructions
Whisk together lemon juice, white balsamic vinegar, black pepper, red pepper flakes, salt, and honey. Slowly drizzle in olive oil while whisking, until combined.
Toss together lettuce, basil, pine nuts, nectarines, and dressing. Top with the burrata ball and cut into it as you serve the salad remember it will be creamy!

Balsamic Salad

 Ingredients 
1 pint cherry or Roma tomatoes, 1/2 in. dice 3/4 cup basil, chiffonade, or roughly chopped + garnish
4-5 cloves, finely chopped 2 small shallots, finely chopped
12 Tablespoon olive oil + more for drizzling on crostini 2 Tablespoons of high-quality balsamic vinegar
Salt and Pepper, to taste
2 cups croutons, 1/2 baguette, cubed 1 head romaine lettuce, chopped
Additional balsamic vinegar and/or olive oil to drizzle
Instructions
Bruschetta Mix: In a small bowl, stir together tomatoes, basil, garlic, shallot, olive oil, balsamic vinegar, salt, and pepper. Set aside.
Croutons: If making your croutons, it is recommended to preheat the oven to 400°F. Toss together bread cubes in a drizzle of olive oil and coat with salt and pepper. Bake for 10 minutes, tossing halfway in between until golden brown and crispy.
In a large bowl, toss together chopped lettuce, bruschetta mixture (and all the juices, and croutons. Drizzle with more balsamic vinegar and/or olive oil as desired

Simple Tossed Green Salad

Ingredients
5 cups loosely packed mixed greens – or any favorite lettuce 2 tablespoons shelled sunflower seeds
¼ cup crumbled bacon – or bacon bits ¼ red onion  thinly sliced 1 cucumber – peeled and thinly sliced
Dressing
¼ cup Dijon mustard ¼ cup honey ¼ cup apple cider vinegar 1 teaspoon salt
¼ teaspoon black pepper ¼ cup oil  I use extra virgin olive oil
Instructions
1 Combine dressing ingredients in a jar, cover, and shake vigorously to combine.
2 In a large bowl, combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving, add dressing to taste and toss to combine. Serve immediately after tossing with dressing.

Baked Zucchini Fritters:

Instructions:
1. Preheat the oven to 350 degrees F. 2. Peel and grate the zucchini.
3. Place the grated zucchini in a bowl and add the eggs, flour, salt, and pepper
4. Mix until well combined.
5. Grease a baking sheet with a little oil and scoop tablespoons of the zucchini mixture onto the baking sheet.
6. Bake for 15 minutes or until golden brown.
7. Serve with a dollop of Greek yogurt.