50 Super Quick and Easy Healthy Dinners

I know how it is.

You come home from work exhausted, wanting only to become one with the couch, but that damn dinner thing looms over your head. *sigh*

If you’re like me, you have little to no brianpower left at the end of the day, so trying to follow a detailed recipe just AIN’T gonna happen.

You need some crazy easy healthy dinners that you can throw together with little to no thought. Here are 50 that fit the bill.

I’ve also included some general cooking and seasoning tips for you at the end.



1) Roast Chicken and Onions Over Sweet Potatoes: Pick up a roasted chicken from your local deli, or pop one in the slow cooker in the morning. Sautee up some onions and throw some sweet potatoes* in the microwave. Serve chicken and onions over sweet potatoes. Top with avocado and serve with a green veggie.

2) Honey Mustard Chicken: Mix together equal parts honey and Dijon mustard; thin with a small amount of olive oil if desired. Brush over boneless, skinless chicken breasts and season with rosemary, pink salt, and cracked pepper if desired. Pan sauté til cooked through. Serve with a green salad and brown rice.

3) Grilled Chicken with Avocado and Tomato: Sprinkle chicken breasts with Trader Joe’s 21 Seasoning Salute (or other sugar-free seasoning mix), grill and top with sliced avocado and tomato. Serve with baked sweet potatoes*.

4) Chicken Thighs and Mashers: Sprinkle chicken thighs with garlic powder, pink salt, and pepper. Brown on both sides and then continue to sauté until cooked through. Serve over mashers (steam cauliflower til soft, then put in food processor or blender with butter, garlic powder, pink salt, and cracked pepper). Round out with some steamed broccoli.

5) Chicken and Roasted Vegetables*: Roast a big pan of cut vegetables (zucchini, bell pepper, red onion, broccoli, sweet potato, etc) tossed with olive oil, balsamic, pink salt, and cracked pepper at 400 degrees for approx. 30 minutes. Serve with sautéed boneless, skinless chicken breasts.

Rotisserie Chicken Salad with Walnuts

(dinner idea and photo are from my cookbook ‘Easy,Healthy Meals for the Tired-Ass Mom)

6) ** Rotisserie Chicken Salad with Walnuts: Grab a roasted chicken from your local deli or pop one in the slow cook-er in the morning. Serve over mixed greens and top with walnuts and crumbled goat cheese. Serve with balsamic dressing.*.

7) ** Grilled Chicken with Greek Salad: Sprinkle chicken breasts with oregano, garlic powder, sea salt, and cracked pepper. Grill on indoor or outdoor grill til done. Serve with Greek salad (leaf and/or romaine lettuce, cherry tomatoes, cucumbers, Kalamata olives, feta cheese, and greek dressing*)

8) Chicken Skewers Over Quinoa: Skewer chunks of chicken breast, green pepper, and cherry tomatoes and grill un-til tender. Serve over quinoa cooked in chicken broth and a mixed green or Greek salad (see above) on the side.

9) Chicken Soup: Pick up a roasted chicken from your local deli, or pop one in the slow cooker in the morning. Boil quartered red potatoes until soft. Meanwhile, sauté halved grape tomatoes, diced onion, minced garlic, and kale until tender. Scoop mixture into pot along with the shredded chicken. Top off with chicken broth and simmer til warm.

10) Thai Chicken Curry: Pan sauté chicken tenders until browned and cooked through. Simmer with Trader Joe’s Thai Curry Simmer Sauce. Serve over jasmine rice with asparagus on the side.

Beef and Pork:

11) Flat Iron Steak Plate: Season and grill flat iron steaks to desired doneness. Top with sautéed mushrooms and serve with cubed avocado and grape tomatoes. Mashers are great with this too! (see number 4)

12) Burger With Onion, Avocado, and Egg: Pan cook grass-fed burger and place on bed of spinach. Top with sautéed onions, sliced avocado and a fried egg.

Julie’s Burger Plate

(dinner idea and photo are from my cookbook ‘Easy,Healthy Meals for the Tired-Ass Mom)

13) ** Julie’s Burger Plate: Form a thick burger patty out of grass-fed ground beef and pan fry until done. Meanwhile, sauté sliced mushrooms in a small frying pan. Top beef patty with sautéed mushrooms and one slice of provolone cheese and let melt. Plate burger patty and top with lettuce, tomato, and a drizzle of ranch dressing*.

14) Fajita Salad: Sauté beef strips with sliced onion and red and green bell pepper. Serve over mixed greens and top with tomato, Wholly Guacamole, and salsa.

15) Grilled Pork Chops: Season with lemon pepper and grill or pan fry until cooked through. Meanwhile halve some small red potatoes and boil until tender. Toss the potatoes with butter, garlic powder, and parsley. Serve with green beans.

16) Roast Beef with Mashers: Place roast in slow cooker in the morning with some beef broth, quartered potatoes, and baby carrots. Add desired seasonings. Cook for 6-8 hours on low. When done serve with mashers (see number 4) and a green veggie.

17) Spaghetti Squash and Meatballs: Heat Trader Joe’s or Target’s Simply Balanced brand frozen meatballs in micro-wave until thawed and then place in a pot with a sugar free spaghetti sauce (TJ’s Puttanesca is a good one) and heat through. To prepare spaghetti squash, pierce in several places and place in a microwave safe dish. Cook for about 15 minutes, turning halfway through. Cut in half lengthwise and scrape out the seeds. Using a fork, shred squash onto plates and top with meatball sauce and a sprinkle of parmesan cheese.

18) Italian Burger Patties: Sauté zucchini, onion, and tomato with Italian seasonings and a bit of olive oil. Top cooked burger patties with the mixture and serve with mashed sweet potatoes.

19) Taco Salad: Cook up some grassfed ground beef and mix with salsa. Serve over shredded lettuce with sliced avocado, tomato, black olives, pico de gallo, and crumbled Trader Joe’s plantain chips if desired.

20) Balsamic Roast Beef: Place beef roast in the slow cooker in the morning along with some beef broth and 1/4 cup of balsamic vinegar and cook for 6-8 hours on low. Sautee kale with some nitrite-free chopped bacon and serve on the side.

21) Steak and Guac: Grill steaks on indoor or outdoor grill to desired doneness. Meanwhile, dice up some sweet potato and sauté them in butter with some chopped red onion until soft. Top steaks with Wholly Guacamole and serve the potato/onion dish on the side.

22) Sausage with Plantains and Brussels: Peel and slice the plantains. Cut most of the stem off of the Brussels sprouts and cut in half. Sauté plantains and brussels together, along with some sliced, nitrate-free sausage for 10 to 12 minutes or until tender and cooked through. Serve with sliced avocado on the side.

23) Summer Squash and Beef with Spaghetti Sauce: Sauté sliced yellow squash and zucchini til tender. Set aside and keep warm. Brown grass-fed ground beef. Mix together with squash in a bowl and top with a sugar-free spaghetti sauce, black olives, and a sprinkle of parmesan cheese.

Slow Cooker Pepperoncini Roast Beef

(dinner idea and photo are from my cookbook ‘Easy,Healthy Meals for the Tired-Ass Mom)

24) Slow Cooker Pepperoncini Roast Beef: Place beef roast in the slow cooker in the morning along with some beef broth and a jar of pepperoncinis. Cook for 6-8 hours on low. Serve with green veggie and mashers (see number 4).

25) Salsa Pork Chops: Place boneless chops in slow cooker. Pour a jar of salsa over the top and cook fo 6-8 hours on low. Serve over brown rice and top with pico, avocado, tomato, and cilantro.

26) Beer Can Burgers: Form grass-fed ground beef into large, thick spheres. Place on flat surface and push a beer (or sparkling water) can down into the patty, forming a bowl shape. Fill with sautéed diced bell peppers, onions, and mushrooms. Grill til done. Sprinkle with a bit of good quality shredded cheese and melt. Serve with corn on the cob.

27) BLTs: Pan fry nitrite-free, sugar-free bacon until done. Serve with lettuce, tomato, and organic mayo on Ezekiel bread, or in romaine lettuce leaves.

28) Slow-Cooked Brisket: Season brisket with salt and pepper and place in slow cooker. Pour some beef broth around brisket and cook on low for 8-10 hours. Serve with shredded cabbage sautéed in butter and seasoned with pink salt and cracked pepper.

29) Bleu Cheese Steak: Grill steak on indoor or outdoor grill to desired doneness. Top with crumbled bleu cheese and serve with steamed broccoli and sautéed yellow bell pepper rings.


30) Baked Salmon: Brush salmon with melted butter and sprinkle with garlic powder, pink salt, and cracked pepper. Bake at 425 for 10-15 minutes. Meanwhile halve some small red potatoes and boil until tender. Toss the potatoes with grass-fed butter, garlic powder, and parsley. Serve with asparagus.

31) Lemon Butter Fish: This works well with any mild white fish. Brush fish with melted butter, squeeze lemon over top, and sprinkle with parsley. Bake at 425 for 10-12 minutes. Serve over brown rice cooked in chicken stock, along with some fresh green beans.

Salmon Tacos

(dinner idea and photo are from my cookbook ‘Easy,Healthy Meals for the Tired-Ass Mom)

32) Salmon Tacos: Brush salmon with grass-fed butter and bake til done (425 for 10-15 mins). Meanwhile, saute sliced onion and sweet peppers til tender. Pile flaked salmon and sautéed veggies into corn (not flour!) tortillas, or butter lettuce leaves. Top with avocado, pico, and goat cheese.

33) Shrimp and Peas: Pan sauté pea pods and sliced onion in avocado oil til tender. Add shrimp and cook one or two minutes more til shrimp is pink. Drizzle with a bit of sriracha and mix to combine. Serve in bowls over brown rice cooked in chicken broth.

34) Grilled Tuna with Lemon Caper Sauce: Season tuna steaks with coarse pink salt and cracked black pepper. Grill on indoor or outdoor grill for about two minutes per side. Meanwhile melt about 4T of grass-fed butter and add a couple tablespoons of capers, salt, pepper, and the juice of one lemon. Serve sauce over tuna steaks. Round out the plate with broccoli florets and quinoa cooked in chicken broth.

35) Salmon with Mango Salsa: I am lucky enough to be able to buy fresh mango salsa in my store’s produce section but you can quickly make your own. Just mix together diced fresh mangoes, diced red onion, fresh cilantro, a bit of jalapeno, and a squeeze of lime juice. Serve over baked or grilled salmon. Asparagus and a baked sweet potato* are great on the side.

36) Flounder with Veggie Quinoa: Brush flounder with grass-fed butter, sprinkle with garlic powder, pink salt, and cracked pepper, and bake for 425 for 10 minutes. Meanwhile, saute sliced mushrooms, zucchini, and asparagus til tender. Serve fish over brown rice cooked in chicken broth, and top with veggie mixture.

37) Eggplant Tuna Melts: Cut two small eggplants in half lengthwise. Salt and let sit for 20 minutes. Meanwhile drain cans of albacore tuna packed in water and mix with organic mayo, finely diced celery, finely diced onion, and halved grape tomatoes. Rinse eggplant and pat dry. Cook in a lightly oiled pan for 5 mins on each side. Top with tuna mixture and sprinkle with a small amount of good quality grated cheese. Place in a 350 oven until mixture is warm and cheese is melted.



38) Veggie Scramble: Sauté diced mushroom, onion, and zucchini til crisp-tender. Break eggs into pan and scramble til almost set. In the last couple of minutes, add two handfuls of baby spinach to the pan and cook until spinach is wilted and eggs are cooked. Serve with nitrite-free, sugar-free bacon and diced, roasted sweet potatoes*.

39) Poached Eggs and Mushrooms: Poach eggs in water and serve with sautéed button mushrooms, halved grape tomatoes, and nitrite-free, sugar free breakfast sausage.

40) Red Pepper, Spinach, and Goat Cheese Frittata: Oil (olive, avocado, or coconut) oven-proof skillet and sauté red pepper slices til tender. Add two handfuls of spinach and cook til wilted. Combine 8 eggs with pink salt, cracked pepper, garlic powder, and oregano. Pour egg mixture over vegetables and cook for 2 to 3 minutes until set. Dot with goat cheese and put under broiler for 2 to 3 minutes more.

41) Crustless Quiche: Chop a medium onion and arrange in an even layer on the bottom of an oiled (olive, coconut, or avocado) 10 inch glass pie plate. Add a layer of chopped broccoli, some sliced mushrooms, and some good quality shredded cheese. Combine 5 eggs with about a cup of milk, some garlic powder, pink salt, and cracked pepper. Pour over veggies and cheese. Bake at 400 for 30 minutes or til set. Serve with cantaloupe or berries.

42) Baked Eggs with Sweet Potato Hash: Peel and grate a large sweet potato (a food processor with a shredding blade makes this super quick). Toss the grated sweet potato with some nutmeg, pink salt, and cracked pepper. Dice an onion and saute in some olive oil til tender. Add sweet potatoes and some garlic (powder or minced) and sauté together for a couple minutes. Cover pan and let sit for 10-15 minutes. Make 4 ‘wells’ in the sweet potato mixture and crack one egg into each. Bake at 375 for 10 minutes or til whites are set



43) Veggie Stuffed Peppers: Combine a diced zucchini, a diced tomato, a can of kidney beans (drained), some frozen corn, and a small diced onion with about a cup of cooked brown rice. Spoon mixture into cored, seeded bell peppers and bake at 375 for 45 minutes. Sprinkle with crumbled goat cheese and return to oven til melty. Top with a dollop of sour cream if desired.

44) Sweet Potato Chili: Cut cooked sweet potato* into large chunks. Place in a pot with a can of black beans (drained), some corn, and a jar of chunky salsa. Heat through. Serve with sliced avocado.

45) Eggplant Pizza: Slice eggplant into 1 inch slices. Sprinkle with pink salt and let sit for 20 minutes. Rinse and pat dry. Cook in a lightly oiled pan for about 5 mins per side. Spread some (sugar-free) pasta sauce on each slice and top with julienned fresh basil and some good quality shredded mozzarella. Bake at 425 for 5-10 minutes.

46) Spinach, Feta, and White Bean Spaghetti Squash: Cook spaghetti squash as directed in number 17. Dice a small onion and mince a couple cloves of garlic. Sauté in butter til just tender. Add two handfuls of spinach and cook til wilted. Stir in a can of white beans, some crumbled feta, and a few pine nuts. Mix in the spaghetti squash and toss. Heat through. Serve with a mixed green salad.

47) Veggie Taco Bowl: Sauté strips of green bell pepper and onion til tender. Place some cooked brown rice in a bowl, top with shredded lettuce, the peppers and onions, some corn, some black beans, diced avocado, pico de gallo, and a squeeze of lime.

48) Vegetable Quinoa Soup: Sauté chopped onion, zucchini, carrot, celery, and cut green beans in olive oil until crisp tender. Transfer to a large saucepan and cover with vegetable broth. Add a can of diced tomatoes and season soup with basil, garlic powder, thyme, oregano, and a bay leaf. Simmer for 30 minutes. Stir in a cup of cooked quinoa, remove bay leaf, and serve.

49) Mediterranean Eggplant and Spinach: Toss cubed eggplant with olive oil, pink salt, and cracked pepper and roast at 425 for 15 to 20 minutes, til tender. Meanwhile, sauté two handfuls of spinach and some minced garlic in olive oil til wilted. Set aside. Toss spinach mixture with roasted eggplant and a cup of cooked quinoa. Top with crumbled feta cheese.

50) Zucchini Noodles with Pasta Sauce: Julienne zucchini noodles with either a julienne peeler or one of those handy-dandy spiralizer gadgets (highly recommend picking up one of those amazing little gadgets!). You can also do thin ribbons with a vegetable peeler. Salt zoodles and let them sit for 20-30 minutes to draw out the excess moisture. Rinse and squeeze dry. Sauté zoodles in a tablespoon of olive oil until cooked ‘al dente’. Top with sugar-free pasta sauce. (You can also cook up some sliced mushrooms and chopped green pepper to mix into the sauce if desired.)

General Cooking Tips

Below are some general guidelines to use when cooking meat. Be sure to cook until a safe temperature is reached. Safe temperatures are as follows: 165 degrees for chicken and turkey, 145 degrees for pork, 160 degrees for ground beef, 165 degrees for ground poultry, and 145 degrees for seafood. Beef (steak, etc) has a range depending on desired done-ness: 125 degrees for rare, 145 degrees for medium steak, and 165 for well done.

Chicken –

~ Slow Cooker: Season whole chicken with pink salt, cracked pepper, and garlic powder. Place some sliced onions in the slow cooker. You can also add some rosemary sprigs if desired. Cook on low for 6-8 hours.

~ Baked: Heat oven to 425. Roast 15-20 minutes for boneless, skinless breasts and 25 minutes for bone-in.

~ Grilled: Outdoor – Grill boneless breasts for about 8-10 minutes and bone-in for 30 minutes.

Indoor – See your grill for recommended cooking times.

~ Pan Saute: Cook chicken in 1-2 tablespoons of oil (olive, avocado, coconut) or grass-fed butter. About 6 minutes for tenders, 8 minutes for boneless breasts, and 10-12 minutes for boneless thighs.

Beef –

~ Slow Cooker: Roast – Cook on low for approximately 8 hours.

Pork chops – Cook on low for approximately 6 hours.

~ Pan Saute: Steaks – Melt butter in a pan over medium-high heat. Season steak and cook for two (undisturbed) minutes on one side. Flip and repeat on the other side. Continue this process in one minute intervals until desired doneness is reached (approx. 5-6 minutes total for medium rare and 6-7 for medium. (Thick steaks may take longer.) Let steak rest for 5 minutes before serving. This keeps it juicy!

~ Grilled: Outdoor – Grill steak for about 8-10 minutes for medium doneness, and pork chops for 8-10 minutes.

Indoor: See your grill for recommended cooking times.

Seafood –

~ Baked: Bake at 425 degrees for 10 minutes per inch.

~ Pan Saute: Cook in butter for 4-6 minutes per inch.

~ Grilled: Outdoor – Grill fillets 9-10 minutes per inch..

Indoor: See your grill for recommended cooking times.


General Seasoning Tips:

Not sure how to flavor your meat? Here are some suggestions for each type. A combo of two or three seasonings plus salt and pepper is usually sufficient, but feel free to experiment with different combos!

Chicken: Rosemary, garlic powder, onion powder, thyme, bay leaf, parsley, paprika, sage, basil, marjoram, and tarragon are all good options for poultry.

Beef: Oregano, basil, dry mustard, garlic powder, onion powder, sage, rosemary, thyme, and cumin are all good options for beef.

Pork: Celery seed, dry mustard, paprika, garlic powder, onion powder, sage, coriander, and caraway are all good options for pork.

Seafood: Dill, paprika, tarragon, chives, fennel, lemon zest, mint, thyme, parsley, sage, garlic powder, and onion powder are all good options for fish.


*Make Ahead

~ Sweet potatoes: Sweet potatoes are so nutritious and can be used in a variety of ways. Roasting a few whole sweet potatoes during the weekend will save tons of time throughout the week. Just prick them a few times with a fork, place them on a foil-lined cookie sheet (easy cleanup), and bake at 400 for 45-60 minutes or til tender. You can also prep some roasted cubed sweet potatoes by peeling and cubing them, tossing with a bit of olive oil (no more than a table-spoon) and some pink salt and cracked pepper, then baking at 350 for 45-55 minutes or til soft. Stir once or twice during baking to ensure even cooking. Store cooked sweet potatoes in the fridge until ready to use.

~ Roasted Veggies: I love having roasted veggies on hand. They are a great side dish for dinner, base for lunch, and can even be thrown into scrambled eggs for a fast breakfast. Roast some during the weekend and you can use them all week long. To make, just cut up some zucchini, red bell pepper, red onion, broccoli, sweet potato, etc then toss them with olive oil, balsamic, vinaigrette, pink salt, and cracked pepper and bake at 400 degrees for approx. 30 minutes.

~ Salad dressings: Dressings are another thing to have handy so that a healthy dinner can be put together in a snap. Details below!!



Healthy dressings can be used as marinades, to brush on meats before cooking, or of course to top a healthy salad. Unfortunately most of the ones in the stores are full of unhealthy ingredients though. Of course the best option is to make your own. I have some great options on my Pinterest ‘Healthy Condiments and Sauces’ board for some of the ones I’ve mentioned. You can find that here: https://www.pinterest.com/wellfedfamilies/condiments/. If you do want to go the store-bought route try to stick with the Annie’s, Brianna’s, or Tessamae brands.


To simpler weeknights,

Hey! I’m Julie.

I help busy moms feed their families healthy foods in a lot less time.

I’m the founder of Well Fed Families, a mom of three kids who I had over the span of 21 years (I like doing things slowly sometimes), a lover of food, and an 80’s rock fanatic. I also dig jail shows and anything from the 1940s.

As you can tell from the above I’m a little weird. I‘m also a little funny (okay, sometimes a lot funny).

But one thing’s for sure…..I’ve been doing this healthy eating thing for my family for a loooooong time.

And most importantly? Moms who are feeling overwhelmed by that whole concept are my HEART! I want to help you in any way I can, because I know how hard it can be sometimes. 

So take a load off and stay a while. I’m super glad you’re here. <3

Psst…before you leave be sure to grab the free cookbook below! It’s my little way of saying thanks for checking out Well Fed Families….

Does dinner time stress you out?

Hate being tied to the kitchen when you get home, when you just want to RELAX already?!

I feel ya, sister.

That’s why I created a cookbook just for us: the exhausted moms who long for easy weeknights, but still want to feed our family healthy meals.

And I have a sample version with your name on it.

Go here to grab your free cookbook! |