The 15 Healthiest And Most-Pinned Dinners On Pinterest

Meal planning is a must if you lead a busy life, but it can be an overwhelming task. Luckily there are greats tools out there to help us around the kitchen, such as Pinterest.

Here are the most-pinned dinner recipes of 2017 so far, and soon to be enjoyed by you!

 

Roasted Red Pepper, Mozzarella And Basil-Stuffed Chicken For Girls Night

What You’ll Need

4 boneless, skinless chicken breasts
8 oz. fresh mozzarella, sliced into eight slices
1 12 oz. jar roasted red peppers, sliced into 1-inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 Tbsp Italian seasoning
salt and pepper for taste

Steps

  1. Preheat your oven to 400 degrees. Grease a 9×12 dish. Butterfly your chicken breasts by slicing into the long side of the breast, stopping 1/4 of an inch from the opposite side. Lay chicken in your dish, open side up.
  2. Sprinkle the chicken breasts with half of the Italian seasoning, then salt and pepper. Stack the roasted red pepper, basil and 1 slice of mozzarella on the bottom side of the chicken.
  3. Fold the top flap of the chicken, tucking in the mozzarella, basil and red pepper. Sprinkle it with the remaining Italian seasoning.
  4. Bake the chicken for 30-40 minutes. Take it out of the oven and turn the oven to a high broil. Top the chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Boil for 5 minutes, until cheese is bubbly.

Now all that’s missing is a good glass of red wine. Cheers!

 

 

Crock Pot Beef And Broccoli For When Your Man’s Home

What You’ll Need

1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp sesame oil
3 garlic cloves, minced
2 Tbsp cornstarch
2 Tbsp cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as you desire)
Hot cooked rice

Steps

  1. Place the beef in your crockpot.
  2. Combine consomme, soy sauce, brown sugar, oil and garlic in a small bowl. Pour it over the beef and cook it for 6-8 hours on low.
  3. In a cup, stir cornstarch and sauce from the crockpot. Add it to the crockpot and stir well to combine.
  4. Then add broccoli to the crockpot and stir.
  5. Cover and cook an additional 30 minutes on high.
  6. Serve over hot cooked rice.

 

 

White Chili, Because Not Everybody Eats Red Meat

What You’ll Need

4 cups chicken broth
4 15.5-oz. cans Great Northern Beans, drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
dash of pepper
1 cup sour cream
2 cups shredded cheese, Monterey Jack or Mexican Blend

Steps

  1. In a large pot, add the broth, beans, chicken, green chilies, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes. That’s really all it takes.
  2. Right before serving, stir in sour cream and cheese until all blended and melted.

Enjoy!

 

Turkey Lettuce Wraps For Light Eaters

What You’ll Need

1 1/2 lbs raw lean ground turkey breasts
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp dried oregano
1 tsp chili powder
1 tsp paprika
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
3/4 cup water
3/4 cup tomato sauce (no sugar added)
1 large lettuce leaf, washed and dried
1 medium tomato, chopped
1 cup fresh cilantro

Steps

  1. Heat a large nonstick skillet over medium heat. Add the turkey, stirring frequently until no longer pink.
  2. Add the garlic powder, cumin, salt, chili powder, paprika, and oregano. Mix well.
  3. Then add the onion and the bell pepper. Cook for about 4 – 5 minutes, until the onion is translucent.
  4. Add water and tomato sauce. Bring to a boil, then reduce heat to low. Cook, covered, for about 10-12 minutes.
  5. Top each lettuce leaf evenly with the turkey mixture, then top with tomato and cilantro.

For all you light eaters out there, there are a few options on this list just for you!

 

Pan-Baked Salmon And Veggies For Brain Gain

What You’ll Need

13×9 baking pan
salmon fillets
roasting vegetables (your choice of green beans, asparagus, broccoli, tomatoes)
olive oil
lemon, garlic and herb butter
salt

Steps

  1. Place the salmon fillets side down in the middle of the pan, then put vegetables on each side of the salmon.
  2. Drizzle olive oil over the vegetables and sprinkle with salt to taste. Add 1 Tbsp of  lemon, garlic, & herb butter on top of each salmon fillet.
  3. Bake at 400 degrees for 20 minutes.

…and you’re done!

 

Grilled Tilapia Bowls With Chipotle And Avocado Crema

What You’ll Need

Tilapia Seasoning
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt, 1/4 tsp pepper
2 large tilapia fillets
Chipotle Avocado Crema
1/2 cup plain Greek yogurt
juice of one lime
1 large avocado
1 garlic clove
1 chipotle pepper (from a can of chipotle peppers in adobe sauce)
salt and pepper for taste
other ingredients
3 cups cooked quinoa
15 oz. black beans, rinsed and drained
2 ears fresh corn, shucked
1/4 cup fresh cilantro
1 Roma tomato, diced

Steps

  1. In a food processor, add plain yogurt, juice of one lime, avocado, garlic clove, chipotle pepper, and salt and pepper. Blend and place in the refrigerator.
  2. Then add chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl. Mix.
  3. Rinse and pat dry the tilapia fillets. Season both sides with your season mix.
  4. Heat grill to medium high. Grill the two ears of corn for 3-4 minutes per side.
  5. Grill the tilapia for 3-5 minutes on the first side and 2-3 on the second.
  6. Remove both from the grill and set aside.
  7. Place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn (that has been cut off the cob), cilantro, tilapia, and then top with Chipotle Avocado crema.

Stick around if you’re an avocado lover!

 

Chicken Tortilla Soup For Those Cooler Days

What You’ll Need

1b chicken breast cooked and shredded
6 cups chicken stock
1 15-0z. can of corn
1 1/2 15-oz. cans diced tomatoes, drained
1/2 tsp cumin
1/2 cup onion, chopped
1 can black beans, drained
1 small can diced green chilis
2 tsp minced garlic
1/4 tsp chili powder
1 1/2 tsp salt
3/4 tsp pepper
Monterey Jack cheese, shredded
corn tortillas for chip topping
avocados, cubed

Steps

  1. Cook and shred the chicken.
  2. Add all the ingredients (except the cheese, corn tortilla strips and avocados) to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
  3. Add cheese just before serving.
  4. You can also add some crunchy tortilla strips. Slice up corn tortillas, fry them in hot oil and sprinkle them on top of your soup. Don’t forget to add cubed avocados too!

 

No Pre-Cooking With This One Pot Zucchini Mushroom Pasta Recipe!

What You’ll Need

1 lb spaghetti
1 lb cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
kosher salt and freshly ground pepper for taste
1/3 cup grated parmesan
1/4 cup heavy cream
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Steps

  1. Combine the spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water in a large stockpot over medium high heat. Salt and pepper it for taste.
  2. Bring to a boil. Reduce the heat to a simmer. Leave it uncovered until the pasta is cooked through and liquid has been reduced, about 8-10 minutes. Stir in the Parmesan and heavy cream.

You’re ready to serve!

 

Impress Your Friends With These Oven-Baked Chicken Fajitas

What You’ll Need

1 lb boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Steps

  1. Preheat your oven to 400 degrees. Place the chicken strips in a greased 13×9 baking dish.
  2. Combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt in a small bowl.
  3. Drizzle the spice mixture over the chicken and coat it. Add the tomatoes, peppers and onions to the dish and stir.
  4. Bake uncovered for 20-25 minutes.

 

 

Zesty Lime Shrimp And Avocado Salad: Your Summer Go-To Recipe!

What You’ll Need

1/4 cup red onion, chopped
2 limes to squeeze fresh juice from
1 tsp olive oil
1/4 tsp salt, pepper for taste
1 lb jumbo cooked, peeled and chopped shrimp
1 medium tomato, diced
1 medium avocado, diced (about 5 oz.)
1 jalapeno, seeds removed, diced
1 Tbsp cilantro, chopped

Steps

  1. Combine the red onion, lime juice, olive oil, and salt and pepper into a small bowl. Let it marinate for five minutes.
  2. Combine the chopped shrimp, avocado, tomato and jalapeno in a large bowl.
  3. Combine all the ingredients, add cilantro and toss.

You’re ready to eat!

 

Ground Beef And Cheese Stuffed Zucchini: It Cannot Be This Easy!

What You’ll Need

4 large zucchini (sliced length-wise and middle scooped out and reserved)
3/4 lb lean ground beef
1/2 cup chopped red, yellow, green peppers
1/2 cup onion, diced
1/3 cup of water
1 Tbsp taco seasoning
1/2 cup shredded cheddar
1/2 cup mascarpone cheese (cream cheese can be a substitute)
1/4 cup parsley, chopped
1/2 cup mozzarella cheese, shredded
1 green onion sliced thin

Steps

  1. Brown the beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave the “boats” on a sprayed sheet pan.
  2. Add taco seasoning and water. Stir and let simmer a few minutes.
  3. In a large bowl, add the beef, cheddar, mascarpone, and parsley. Mix.
  4. Spoon the mixture into each zucchini boat.
  5. Bake the zucchini for 30 minutes at 400 degrees. 
  6. Remove and sprinkle mozzarella cheese over it, then return it to the oven. Turn the heat off. The cheese will melt in 3-5 minutes. When removed from the oven, top with green onions. 

 

Broccoli-Stuffed Sole For Your Soul

What You’ll Need

4 4-oz. fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
1 cup of frozen cut broccoli, thawed
1 beaten egg
1 8-oz. container of soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 Tbsp milk
2 Tbsp dry white wine

Steps

  1. Preheat your oven to 350 degrees.
  2. If your fish is frozen, thaw it. Rinse the fillets. Drain the broccoli, pressing out excess liquid. Combine the egg, half of the cream cheese and the Parmesan cheese. Stir in the broccoli and stuffing mix.
  3. Spoon one-fourth of the stuffing on the end of each fillet. Roll up the fillets, securing the rolls with wooden toothpicks. Place the fish in a greased 2-quart square baking dish.
  4. Cover and bake the fillets for 30 to 35 minutes, until the fish flakes easily with a fork.
  5. While the fish is baking, cook the remaining cream cheese, milk and wine in a small pan, stirring often. Pour the sauce over the fish when it’s cooled.

 

This Pesto Salmon And Italian Veggies Recipe Will Make You Feel Good About Yourself

What You’ll Need

4 (6 oz) skinless salmon fillets
1 1/4 lbs fresh green beans
3 tsp olive oil, divided
salt and freshly ground pepper
4 Tbsp pesto
4 tsp fresh lemon juice
1 pint grape tomatoes, halved

Steps

  1. Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans for three minutes, then carefully drain.
  2. Toss green beans with 2 tsp of olive oil and season with salt and pepper. Divide four servings on to the foil. Season the salmon with salt and pepper, then lay the salmon over the green beans and spread 1 Tbsp of pesto on top. Drizzle 1 tsp of lemon juice over each fillet. Toss the tomatoes with the remaining 1 tsp of olive oil and season with salt. Spread the tomatoes over the salmon and cover each fillet in foil.
  3. Cook the salmon in the oven for 20-28 minutes, depending on the thickness of the fillets.

Dinners in foil are so great. The clean up is so easy!

 

Shrimp And Asparagus Stir Fry With Lemon, For You Seafood Lovers

What You’ll Need

4 Tbsp olive oil, divided
1 lb large raw shrimp peeled & deveined
1 lb asparagus, stalks cut into 2-3″ pieces
1/2 tsp salt, divided
1 tsp minced ginger, Gourmet Garden Ginger Paste
1 tsp minced garlic
Lemon Sauce
2/3 cup chicken stock
1 Tbsp cornstarch
1 Tbsp sugar
1 Tbsp soy sauce
1/4 cup lemon juice
1 tsp lemon zest

Steps

  1. In a small bowl, whisk all of the lemon sauce ingredients together.
  2. In a large frying pan, heat 2 Tbsp olive oil over medium-high heat. Add the shrimp in a single layer and cook for 3 minutes. Season the shrimp with 1/4 tsp salt. When the shrimp is opaque, remove them from the frying pan.
  3. In the same pan, heat another 2 Tbsp of oil. Add the asparagus and cook until just barely beginning to brown. Season the asparagus with 1/4 tsp salt. Add ginger and garlic and stir. Cook for another minute.
  4. Pour in lemon sauce mixture. Add the shrimp back into the pan and stir. Let it simmer until the sauce is thickened. Remove from heat.

 

This Chicken And Broccoli Stir Fry Has Over Half A Million Pins

What You’ll Need

1 lb boneless skinless chicken breast, cut into 3/4″ pieces
1/4 cup all-purpose flour
1 cup chicken broth/stock
1/4 cup honey
1/4 cup soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, grated
2 tsp sesame oil
2 Tbsp cooking oil, divided
6 cups broccoli florets
1 small onion, sliced
12 oz. white button mushrooms, sliced

Steps

  1. Trim the chicken of excess fat and toss it with the flour in a medium bowl. Remove the chicken from the bowl, but leave the extra flour.
  2. In the bowl with remaining flour, add the stock, honey, soy sauce, grated ginger, grated garlic and sesame oil. Stir and set aside.
  3. Heat your skillet on medium high and add 1 Tbsp olive oil. Once hot, add the chicken. Stir until brown, then remove it from the pan.
  4. Add another 1 Tbsp of oil to the same pan. Add the broccoli florets, onions and sliced mushrooms and stir until the mushrooms are soft.
  5. Pour your sauce over your vegetables. Bring it to a boil, stirring constantly. When the sauce is thick, stir in the chicken and cook another minute.

Serve it over the rice of your choice and enjoy!