3 Clean, Easy Dinner Ideas
By Unite Fitness Nutritionist, Brooke Bouwhuis, RDN
Life can be hectic and chaotic but that doesn’t mean we have to fall victim to the idea that we need prepacked heavily processed pre-made meals or fast food packed with too many calories and not enough life boosting nutrients.
Dinner doesn’t have to be an elegant meal, excessively time consuming or made with expensive ingredients to qualify as a healthy, clean meal.
Pulling dinner together with these three recipes will do several things for you. First, they are fast and easy. Second, most of the ingredients you can have ready to go in the freezer or your pantry eliminating a stop at the store on the way home from work. Third, they are just as delicious as they are good for you.
Each of these recipes is scale-able, you can make as little or as much as you want depending on how many people you need to feed each meal. Keep in mind leftovers are like money in the bank. No one complains when there is too much of it. Portion the leftovers for lunch or dinner to use within the next couple of days. Easy peasy good for you in just a few minutes.
Riced Cauliflower with Peppers and Ham
- 4 cups riced cauliflower
- ½ to 1 diced red or yellow pepper
- 3 oz diced ham
- ½ -1 tsp onion powder
- ½ – 1 tsp garlic powder
- Pepper to taste
Cook above ingredients on medium until everything is warmed through and peppers are softened. Enjoy!
Crock Pot Green Enchilada Chicken
- 1-pound chicken breasts (frozen works fine)
- 1-28 oz can of green chili enchilada sauce (choose the one with the least amount of ingredients for a cleaner enchilada sauce)
- 1 can black beans, rinsed and drained
Set crock pot on low, place everything inside and let cook for 6-8 hours. Shred chicken and return to the crock pot. Use chicken mixture on top of a pile of greens and veggies or with corn tortillas (Street Taco size are perfect!) and shredded cabbage. The chicken mixture can be portioned and frozen for use another day as well. I love freezing leftovers in my cupcake tin lined with BPA-free silicone liners. Once frozen, pop into gallon zip lock bags and you have a delicious meal ready to roll in a pinch!
Sautéed Veggies with Egg
This recipe is excellent at using up veggies before they turn into science experiments.
- 1-2 cups diced cabbage (or whatever you have)
- ½ onion
- 1-2 carrots diced
- 1 or 2 hard boiled eggs
- Drizzle of olive oil
- 1 piece of whole grain bread
- Salt and Pepper
Also consider adding in zucchini, asparagus, lentils, beans, tiny diced sweet potato…. seriously, whatever you can find in the fridge or veggie crisper that isn’t fuzzy or oozing.
Heat sauté pan over medium with a little bit of coconut, olive or avocado oil. Dice everything into bite sized chunks and sauté until soft. Boil eggs, then slice them. Toast bread.
Transfer to your dinner plate and put all toppings on top of toast.
Top with a little bit of avocado, drizzle of olive oil, and pepper.
Clean, easy dinner ideas to keep you on track. Bon Appetit!