BHG Delish Dish

Stirring Up Ideas In The Kitchen

Healthy Dinner

If you want an easy, delicious, and HEALTHY dinner, look no further than this Chicken and Lemon-Broccoli Alfredo! All the ingredients in this recipe are healthy, lean, and wholesome. Since the recipe calls for the light alfredo sauce, I made my own healthy cauliflower alfredo sauce completely from scratch (recipe here). And that’s really the only change I made to the original recipe. Combining lean chicken, veggies, lemon and creamy cauliflower alfredo sauce together in one recipe created a really healthy and delicious dinner!

chicken with broccoli in a lemon alfredo sauce

The recipe calls for boneless skinless chicken breasts, sliced in half, which makes it easier to cook them and avoid dry meat. What you’ll have in the end are juicy, tender, and flavorful chicken breasts. Broccoli florets cooked with fresh lemon add healthy fiber to your dinner. The recipe also calls for mushrooms – if you love them, then use them, but I found they are totally optional here. I even made two versions of this recipe, one with mushrooms and one without (photos for both versions included here) – both dinners turned out great! Serve this dinner with the cauliflower alfredo sauce on the bottom of the plate, with the chicken and the veggies on top:

chicken dinner, lighter chicken dinner, healthy chicken dinner

This is the version with mushrooms:

chicken, broccoli, mushrooms in a light creamy alfredo sauce, chicken dinner, chicken dinner recipes, healthy dinners

You’ll love the colors and the freshness of the ingredients in this recipe!

Chicken with mushrooms, lemon broccoli in a light alfredo sauce, healthy recipes, dinners with veggies, dinners with vegetables

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) Mushrooms are optional. Feel free to include them or not – the recipe will still be great!

2) I omitted lemon peel – I felt there was enough lemon flavor in the dish already.

3) The recipe calls for ready-made light alfredo sauce – I made my own healthy alfredo sauce instead: healthy cauliflower alfredo sauce – find the recipe by clicking here. Make the healthy cauliflower alfredo sauce in advance, before cooking the chicken breast, broccoli, and everything else. The best way to serve this dish is to ladle a small amount of creamy cauliflower alfredo sauce on the bottom of each plate, and then top with everything else, just like you see on the photos.


If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!

Spinach Mushroom Pasta

This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!

Spinach Mushroom Pasta

Spinach Mushroom Pasta

I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!

Spinach Mushroom Pasta

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.

2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.

3) I added more fresh thyme – it’s so good!

4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!


Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with the Fall-inspired dinner recipe for you! I love Fall, especially because it gives me an excuse to indulge myself in making all kinds of cozy meals using my favorite Fall ingredients, such as sweet potatoes, cinnamon, maple syrup, etc. ! It’s no wonder that my today’s recipe is a delicious, easy-to-make, Fall-inspired dinner from Better Homes and Gardens: Maple-Glazed Chicken with Sweet Potatoes. Unbelievably good, kids would love it, this meal is full of protein, fiber, and it’s gluten-free!

chicken dinner, mashed potatoes, gluten free dinner

You’ll love that this recipe takes 30 minutes to make, and there are only 6 ingredients involved! It’s one of those rare recipes where sweet and savory flavors are perfectly combined. Sweet potatoes, maple glaze, savory chicken – this is the ultimate Fall comfort food, and it will be a great addition to your weekly menu.

Maple-Glazed Chicken with Sweet Potatoes

The chicken is cooked in butter + olive oil with Montreal seasoning. YUM!

chicken skillet, easy chicken

The final dish combines chicken seasoned with Montreal seasoning, Maple glaze, and mashed potatoes! Wonderful combination!

Maple-Glazed Chicken with Sweet Potatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for packaged mashed sweet potatoes – I just made my own because they are so easy to make.

- The recipe calls for 1 pound of chicken breast tenderloins – I just used 1 pound of chicken breast and sliced it horizontally, then into smaller longer slices. As you can see on the photos, I was able to get about 12 good-size slices out of 1 pound chicken breast! Also, the recipe calls for cooking chicken in 2 tablespoons of butter; I used 1 tablespoon of butter + 1 tablespoon of olive oil instead.

- I omitted green onions (didn’t have any) and just sprinkled the dish with chopped fresh parsley right before serving.


Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.


Hi all, it’s Sheena, digital editor for bhg.com, joining today. As a registered dietitian it’s my job to let the world know that March is national nutrition month! (No, that exclamation point is not a mistake, it really is that exciting!) I figured there’s no better time than during nutrition month to get refreshed on the MyPlate guidelines, so I cooked up this Garden Vegetables Lasagna meal that knocks out all five food groups.

As you can see, you can stick to “the plate” while still allowing your foods to touch. Think about this the next time you make a casserole, main-dish salad, or stir-fry. You can add every food group to recipes that mix ingredients. Want proof that all the food groups are accounted for in this recipe?

It may look skimpy in the protein group, but because there is so much dairy, which also contributes protein, this veggie-loaded meal still provides 29 grams of protein with only 421 calories! One other delicious thing about this recipe I must point out is the Essential Everyday Vinaigrette used for the salad. The name says it all. I would happily enjoy this dressing every single day. It’s so easy to make – especially using a screw-top jar for mixing ingredients – and tastes better than anything out of a bottle without strange ingredients I can’t pronounce. I bet you have each ingredient in your pantry right now.

It all comes together as an all-in-one meal the whole family will enjoy. Or one delicious dinner and a week’s worth of leftovers, if you eat like me.

For more healthy dinner ideas that fit with MyPlate check out these MyPlate recipes. Or learn more about MyPlate by clicking here to visit the MyPlate website.

 


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