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Healthy dinner ideas that are actually doable

Balanced, low-carb, high-protein and vegetarian dinners from Morfi's library of 14,000+ recipes.

Healthy doesn't have to mean complicated

"Eat healthier" is easy to say at breakfast and hard to follow at 6 p.m. The trick is having healthy dinner ideas ready before you're hungry. This page collects dinners that lean on lean proteins, vegetables, and whole ingredients — and most are ready in under an hour. Recipes are tagged in Morfi's library as healthy, low-carb, high-protein, or vegetarian, so you can pick the style that fits your goals.

Everyone's definition of healthy is a little different. Some households count carbs, some focus on protein, others are cutting back on meat. That's why the recipes are grouped by approach rather than lumped into one list.

How Morfi supports healthier eating

Morfi is a free app, fronted by a friendly raccoon chef, that helps you decide what to cook from what you already have. Snap a photo of your fridge, pantry, or cabinets, and Morfi identifies your ingredients and ranks more than 14,000 recipes by how well they match. When the healthy option is also the easy option — because you already have everything — you're much more likely to make it.

  • Dietary preferences built in. Tell Morfi if you're low-carb, vegetarian, vegan, gluten-free, or avoiding specific foods, and your suggestions follow suit.
  • Allergy-aware. Save allergies once and recipes containing them are filtered out.
  • Plan the week. Map out healthy dinners in the weekly planner so you're not deciding when tired and hungry.
  • Shop with a list. Morfi builds your shopping list from the plan, which makes impulse snacks easier to skip.

Morfi's chat can also help: ask for "a high-protein dinner with the salmon in my fridge" and add the answer straight to your menu.

How to use this page

Scroll down to browse healthy dinner recipes from Morfi's shared library, grouped by style. Tap any recipe for the full ingredient list and step-by-step instructions — free, no sign-up required. Recipes here are general home cooking, not medical advice; if you follow a specific diet for health reasons, check with your doctor or dietitian. When you want healthy ideas personalized to your kitchen, try Morfi free.

Healthy weeknight dinners

Balanced plates, no fuss.

Mediterranean Chicken Pitas

30 minServes 4
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I love the sauce this makes to put over the top of the pitas, too yummy!

Ingredients

  • whole wheat pita bread
  • /4 cup olive oil
  • boneless skinless chicken breasts
  • salt and pepper, to taste
  • tomatoes, diced
  • reen bell pepper, sliced
  • red bell pepper, sliced
  • yellow bell pepper, sliced
  • feta cheese, crumbled
  • ettuce, for garnish
  • olive, for garnish
  • fresh lemon juice

Instructions

  1. Stir fry chicken and peppers in olive oil until done; cut into slices and set aside.
  2. Mix tomatoes, cheese, lemon juice and olive oil together. Season with salt and pepper.
  3. Place lettuce in pitas, add chicken/pepper mixture, top with tomatoes/cheese/oil sauce.
  4. Garnish with olives and enjoy.

Red Clam Sauce For Pasta

30 minServes 3
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

Ingredients

  • /4 cup olive oil
  • garlic, minced
  • minced celery
  • reen bell pepper, seeded and minced
  • onion, minced
  • (5 ounce) cans baby clams, drained and chopped
  • tomato-based pasta sauce (homemade or your favourite from a jar)

Instructions

  1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
  2. Stir in clams and tomato sauce, and bring to a boil.
  3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
  4. Serve over hot pasta; linguine is recommended.

Spicy Fried Pollock

30 minServes 4
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Got this recipe on a card somewhere in a store.

Ingredients

  • egg
  • milk
  • /2 cup flour
  • /4 teaspoon cayenne pepper

Instructions

  1. Combine egg and milk.
  2. Then spread flour, cayenne and cheese on a plate.
  3. Season each fillet with salt and pepper.
  4. Dip fillet in egg mixture, then in flour mixture, then in corn flakes.
  5. Place on a baking sheet lightly sprayed with nonstick cooking spray.
  6. Bake at 450°F, 10 minutes per 1 inch fillet or until fish flakes easily when tested with a fork.

Quickie Chickie Ole

30 minServes 1
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This is a fast, easy and flavorful chicken entree. I use McCormicks brand of chipotle chili powder. The ingredients as listed produce a mild flavored dish. Add more chipotle and use a hot salsa for a spicier dish.

Ingredients

  • boneless skinless chicken breast, frozen
  • /4 teaspoon dried chipotle powder
  • /4 cup picante sauce
  • /8-1/4 cup monterey jack cheese, grated
  • reen onion, sliced, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Sprinkle chicken breast with chipotle powder.
  3. Bake about 15 minutes.
  4. Top with picante sauce.
  5. When almost done (about 10-15 minutes) sprinkle with cheese and top with green onions.
  6. Return to oven until cheese melts, about 3-5 minutes.

Cheesy Chicken Quesadillas

30 minServes 1
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These are yummy, quick, easy and CHEESY :) You only need 4 ingredients to make these delicious pockets and they can be served as a main dish or as appetizers.

Ingredients

  • boneless skinless chicken breast, cubed
  • salt and pepper
  • condensed cheddar cheese soup, undiluted
  • chunky salsa or 1 cup picante sauce
  • 8-inch flour tortillas

Instructions

  1. Preheat oven to 425*.
  2. Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
  3. Add soup and salsa and heat through.
  4. Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
  5. Moisten edges with water, fold tortillas over and press edges to seal.
  6. Place on baking sheets.
  7. Bake 5 minutes.

Mouthwatering Potato Pancakes With Dill

30 minServes 3
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Goes so well with cheese dips, sourcream or sauce! Try replacing dill with dried basil, thyme or fenugreek leaves for variation of hearty aromas!

Ingredients

  • potatoes, peeled and grated
  • eggs
  • cracker meal
  • onion, grated

Instructions

  1. Mix together the eggs, cracker meal, onion, salt, and dill.
  2. Set aside.
  3. Squeeze the grated potatoes in a clean towel.
  4. until dry.
  5. Add to the mixture.
  6. Heat a light coating of oil in a heavy flat bottomed pan or griddle.
  7. Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
  8. Brown on both sides (about 2-3 per side).
  9. Serve warm.

Low-carb dinners

Big flavor, fewer carbs.

Sambol Goreng

30 minServes 6
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From an Indonesian friend. Very tasty!! Chicken livers with spices and a great deal of garlic.

Ingredients

  • chicken liver, cut in 1/2
  • peanut oil
  • garlic, minced
  • fresh ginger, minced
  • shallots, minced
  • green beans, cut in 1 inch pieces
  • chicken broth
  • /4 cup lemon juice
  • soy sauce
  • salt
  • molasses
  • turmeric

Instructions

  1. In lg skillet, saute chicken livers in peanut oil on high heat until light brown, stirring constantly.
  2. Remove the livers.
  3. Reduce heat, add garlic, ginger and shallots.
  4. Add beans and cook 3 minutes.
  5. Add remaining ingredients; cover and cook on low for 10 minutes.
  6. Return livers and cook 4 minutes more.

Real Cheeseburger Mac Skillet

15 minServes 2
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I was kind of appalled by how many cheeseburger mac recipes called for boxed macaroni and cheese so I threw this one together tonight and it was out-of-this-world delicious! Give it a try!

Ingredients

  • ground beef
  • /2 onion, chopped
  • /2 cup green pepper, chopped
  • /2 cup red pepper, chopped
  • garlic powder
  • onion powder
  • fresh oregano
  • /2 cup elbow macaroni, uncooked
  • water
  • beef bouillon cube
  • Worcestershire sauce
  • ketchup
  • cheddar cheese, shredded
  • salt and pepper

Instructions

  1. Brown beef with onion and peppers.
  2. Season with garlic powder, onion powder and oregano.
  3. Stir in dry macaroni, water and boullion cube.
  4. Combine Worcestership and ketchup.
  5. Allow to simmer until the macaroni is cooked through, adding more water if neccessary.
  6. When done, remove from heat and stir in cheese.

Mushroom Quesadillas

30 minServes 6
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This is my own copy-cat of my favorite local Mexican place's Mushroom quesadillas. I think I've got it pretty darn close!

Ingredients

  • arge green bell pepper
  • arge onion
  • sliced mushrooms
  • rill seasoning, to taste
  • mozzarella cheese
  • wheat flour tortilla
  • cooking spray
  • 2 tablespoon butter or 1 -2 tablespoon margarine

Instructions

  1. Slice onions and peppers.
  2. Fry onions, peppers and mushrooms in butter. I usually start the onions and peppers a little bit before I add the mushrooms as they take a little longer to cook.
  3. Add Grill Seasoning (Such as Montreal Steak seasoning by McCormick) to taste.
  4. Place peppers, onions and mushrooms on one half of one side of the tortilla.
  5. Add a handful of cheese.
  6. Fold tortilla in half.
  7. Heat another large skillet. Spray with cooking spray.
  8. Place folded tortilla in skillet on one side.
  9. Cook about a minute until golden brown.
  10. Carefully flip the tortilla to brown other side.
  11. Repeat with remaining tortillas and filling.

Country Skillet

30 minServes 4
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I have not tried this dish. I'm posting this for safe keeping. I found this in Taste Of Home Quick Cooking 2005.

Ingredients

  • fully cooked kielbasa or 1 lb Polish sausage, cut into 1/2-inch slices
  • /2 cup chopped onion
  • vegetable oil
  • water
  • cream of celery soup, undiluted
  • /2 teaspoon dried basil
  • /4 teaspoon dried thyme
  • /4 teaspoon pepper
  • frozen chopped broccoli, thawed
  • sliced mushrooms, drained

Instructions

  1. In a large skillet, cook sausage and onion in oil until onion is tender; drain. Combine the water, soup, basil, thyme, and pepper; add to skillet.
  2. Stir in the broccoli and mushrooms. Bring to a boil. Stir in the rice. Cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Sprinkle with parmesan cheese.

Scrambled Egg And Tomato

30 minServes 2
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Breakfast favourite with a twist

Ingredients

  • plum tomato, peeled and chopped
  • fresh basil, chopped or 1/4 teaspoon dried basil
  • eggs or 2 egg substitute
  • water
  • garlic, minced
  • olive oil or 2 teaspoons canola oil

Instructions

  1. Combine the tomato and basil and set aside.
  2. Beat the egg, water and garlic together.
  3. Heat oil (or use non-stick cooking spray), add the egg mixture.
  4. Cook and stir gently until the egg is nearly set.
  5. Sprinkle with paprika.
  6. Add the tomato mixture and the pepper.
  7. Cook and stir until the egg is completely set and the tomatoes are heated through.
  8. Serve with toast or English muffin.

Garlic Shrimp Grill

30 minServes 2
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I got this recipe from a local supermarket ad, some time ago. This is a tried and true favorite in my house.I figured I better post the recipe so I will always know where to find it!

Ingredients

  • raw shrimp, peeled and deveined
  • inches skewers
  • /4 cup butter or 1/4 cup margarine
  • arlic cloves, minced
  • /2 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne pepper
  • fresh basil, chopped

Instructions

  1. Thread four shrimp onto each skewer; set aside.
  2. Melt butter in a small saucepan.
  3. Add garlic and red pepper.
  4. Simmer for one minute, and stir in basil.
  5. Brush each skewer with garlic butter and season both sides with salt and pepper.
  6. Place on grill over medium heat and cook , brushing with extra garlic butter if desired, for appoximately 4 minutes per side or until pink.
  7. ENJOY!

High-protein dinners

Keeps you full through the evening.

Scrumptious Burgers

30 minServes 6
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A burger with a little of this and that!!

Ingredients

  • ground beef
  • onions, finely chopped
  • /2 teaspoon garlic salt
  • /2 teaspoon pepper
  • cheddar cheese, shredded
  • /3 cup canned mushroom, sliced
  • cooked bacon, crumbled
  • /4 cup mayonnaise
  • hamburger buns
  • ettuce leaf

Instructions

  1. In a bowl, combine beef, onion, garlic salt and pepper.
  2. Mix well.
  3. Shape into 6 patties 3/4 inch thick.
  4. In a small bowl, combine the cheese, mushrooms, bacon and mayo.
  5. Refrigerate.
  6. Grill burgers turning only once.
  7. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger.

Beef Satay

60 minServes 4
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Weber's Big Book of Grilling

Ingredients

  • reen onion, finely chopped
  • /3 cup ketchup
  • /4 cup light soy sauce
  • dark brown sugar
  • fresh lime juice
  • peanut oil
  • grated fresh ginger
  • minced garlic
  • /4 teaspoon crushed red pepper flakes
  • top round beef or 1 1/2 lbs beef tenderloin
  • /4 cup creamy peanut butter

Instructions

  1. Make the marinade: in a small bowl, whisk the marinade ingredients together with ¼ cup water.
  2. Cut beef into ¾-inch cubes; place the cubes in a large zip-lock plastic bag and pour in the marinade.
  3. Press the air out of the bag and seal tightly; turn the bag to distribute marinade; place in a bowl and refrigerate 1-2 hours.
  4. Remove meat from the bag, reserving marinade; thread meat onto skewers, leaving space between the cubes.
  5. Let stand at room temperature for 20-30 minutes before grilling.
  6. Grill beef cubes over direct high heat until medium-rare, 3-5 minutes, turning once halfway through grilling time.
  7. Pour the reserved marinade into a saucepan; bring to a boil over high heat, and boil for 1 minute.
  8. Add in the peanut butter, return to a boil, and whisk until the sauce thickens.
  9. Serve warm with the beef skewers.

Garlic Cheddar Cheese Hamburgers

30 minServes 2
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I happened to have some fresh farmers market garlic cheddar cheese but this recipe can be amended any way to accommodate the cheese you have at home!

Ingredients

  • 1 1/2 lb ground sirloin
  • garlic cheddar cheese, cut in 1/2 inch cubes
  • salt and pepper
  • paprika

Instructions

  1. Mix beef in bowl with salt, pepper and paprika.
  2. Divide in 4 patties.
  3. Form patties around cubes (2 or more) of cheese.
  4. Make sure all cheese is covered by meat and patties are not too thin.
  5. Heat pan on high heat.
  6. Cook burger for 6-7 minutes on one side.
  7. Flip and cook for another 6 min turning the heat to medium.
  8. Serve on a toasted bun with sliced bacon, tomato and your favorite sauce!

Tuna-patty Burgers

15 minServes 4
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Instead of plain ol' tuna-salad-sandwiches for lunch, try this variation. Also great when you need a light, fast dinner. This recipe easily cuts in half, to serve just 1 or 2.

Ingredients

  • (6 1/2 ounce) cans tuna in water, drained
  • eggs, beaten
  • carrot, scraped and finely grated
  • /4 cup italian-style seasoned dry bread crumb
  • reen onion, finely sliced
  • chopped flat leaf parsley
  • cayenne pepper
  • olive oil

Instructions

  1. In a mixing bowl, combine tuna, eggs, carrot, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties.
  2. In a large skillet, heat olive oil over medium heat.
  3. Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart.
  4. Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise.

Barbecued Salmon

60 minServes 6
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This is a super easy and delicious recipe for salmon that I found in a Sunset magazine article about Kodiak Island, Alaska. It looks like a beautiful place!

Ingredients

  • 4 lbs salmon fillets
  • butter, melted
  • /3 cup brown sugar
  • /4 cup dry white wine
  • /4 cup lemon juice
  • Dijon mustard
  • chopped fresh thyme leave

Instructions

  1. Prepare your gas or charcoal grill for indirect heat cooking.
  2. Combine all ingredients except salmon, whisk to blend well.
  3. Grill the salmon, skin side down on heavy foil over indirect heat, brushing with the glaze every five minutes, just until opaque but still moist-looking in the center of the thickest part, about 25-30 minutes.

Simple Grilled Pork Chops

60 minServes 4
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I found this recipe on BBQRecipeSecrets.com.I haven't tried it yet but plan on making it soon.

Ingredients

  • /4 cup lemon juice
  • soy sauce
  • olive oil
  • /2 teaspoon brown sugar
  • /4 teaspoon chopped fresh rosemary
  • salt and pepper
  • pork rib chops, about 1 inch thick

Instructions

  1. Combine all the ingredients except the pork chops and whisk together. Pour into a re-sealable bag or a covered glass dish. Add the pork chops and toss to coat. Marinate for thirty minutes in the refrigerator.
  2. Remove the pork chops from the refrigerator and allow to come to room temperature.
  3. Grill over high heat for three minutes on each side. This will sear the meat.
  4. Allow to cook for six to eight minutes over medium heat. Sprinkle with salt and pepper and serve immediately.

Healthy vegetarian dinners

Plant-forward and satisfying.

Sauteed Veggies

60 minServes 4
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A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.

Ingredients

  • /3 cup soy sauce
  • liquid honey
  • rice vinegar
  • arlic clove, minced
  • sesame oil
  • /4 teaspoon ground ginger
  • canola oil
  • small onion, chopped
  • broccoli florets
  • small zucchini, peeled and cut in half on the lenght, then sliced in 1/4 inch slices (500 g in total)
  • red bell pepper, seeded and sliced
  • green beans, trimmed, cut in 1-inch pieces (150 g in total)
  • arugula, chopped (125 g in total)
  • bok choy (125 g in total) or 1 cup celery, cut in thick slices (125 g in total)
  • /2 lb fine pasta, cooked (angel hair)
  • sesame seeds, grilled

Instructions

  1. In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
  2. In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
  3. Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.

Eggplant (Aubergine) Almost Parmigiano

60 minServes 4
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This is based on an Iain Hewitson recipe and it is a nice change from veal parmigiano. Prep time takes in 15 minutes resting time.

Ingredients

  • medium eggplants, sliced crosswise into 7 . 5 mm slices
  • ight olive oil
  • mozzarella cheese, sliced
  • basil pesto (your own or bottled)
  • tomato puree (your own or favourite bottled)
  • virgin olive oil
  • balsamic vinegar
  • sprig basil

Instructions

  1. Preheat oven to 200dC.
  2. Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
  3. Drain well in kitchen towel.
  4. On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
  5. Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
  6. Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
  7. If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

Lentil Ravioli

30 minServes 4
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This is from 1001 Low-Fat Vegetarian Recipes.

Ingredients

  • cooking spray
  • /4 cup fennel bulb, finely chopped
  • fresh ginger, grated
  • curry powder
  • /2 teaspoon ground cumin
  • /4 teaspoon ground turmeric
  • /4 teaspoon ground cinnamon
  • /4 teaspoon cayenne pepper
  • water
  • /3 cup dried lentils

Instructions

  1. Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
  2. Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
  3. Simmer uncovered until excess liquid is goner, about 5 minutes.
  4. Stir in chopped cilantro. Season to taste with salt.
  5. Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
  6. Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
  7. Heat 3 quarts of water to boiling; add 4-6 ravioli.
  8. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
  9. Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

Pasta With Tomatoes, Beans And Feta

60 minServes 5
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This recipe is from the vegetarian cookbook Mediterranean Harvest. You can substitute green beans or Italian flat beans for the fava beans.

Ingredients

  • kosher salt
  • fresh fava beans, shelled and skinned or 3/4 lb green beans, cut into 2-inch lengths
  • ripe tomatoes, peeled and chopped
  • arlic cloves, minced
  • 3 tablespoons extra virgin olive oil (to taste)
  • balsamic vinegar
  • of fresh mint or 2 tablespoons basil, chopped
  • fresh ground black pepper
  • rigatoni pasta or 1 lb penne
  • /2 cup feta, crumbled

Instructions

  1. Bring a large pot of water to a rolling boil. Add a generous amount of salt and the beans. Boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. Boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. Cool for a few minutes, then drain. Save the water for the pasta.
  2. In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
  3. Bring the salted water back to a boil and add the pasta. Cook until al dente, drain, and toss with the tomato mixture. Add the feta, toss again and serve at once.

Amazing Pizza Crust

60 minServes 2
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This crust is delicious!

Ingredients

  • warm water
  • sugar
  • active dry yeast
  • olive oil
  • salt
  • millet flour (soy or any other flour can subsitute)
  • wheat germ
  • flax seeds (ground or whole)

Instructions

  1. Mix water, sugar, and yeast till dissolved and let rest 10 minutes.
  2. Put dough on a sprayed pan and spead with oiled fingers.
  3. Top with italian seasoning and bake 15 minutes, then top with your favorite veggies and soy cheese and bake another 10 minutes or till the cheese melts :).

Potato Curry

60 minServes 4
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Soft and satisfyingly flavorful. You can adjust the level of spiciness to taste.

Ingredients

  • medium russet potatoes
  • oil
  • salt
  • /2 teaspoon cumin seed
  • /2 teaspoon black mustard seeds
  • turmeric powder
  • ground coriander

Instructions

  1. Peel and dice potatoes.
  2. Heat oil and add spices.
  3. Simmer for 2-3 minutes.
  4. Add potatoes.
  5. Immediately stir around until evenly coated.
  6. Continue for 5-10 minutes until some cubes are a little crisped.
  7. Add the water and lower the heat.
  8. Simmer for 1/2 hour, stirring occasionally.
  9. Add peas and simmer for an additional 5 minutes.
  10. Serve hot.

Dinner salads

Salads that count as a meal.

Broccoli Cauliflower Salad

30 minServes 6
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A nice change from the typical table salads. A cool, crunchy, zesty flavor.Enjoy and feel free to make adjustments according to taste and quantity.

Ingredients

  • cauliflower, cut in florets
  • broccoli, cut in florets
  • red onion, chopped
  • Italian salad dressing, Zesty
  • salt & pepper, to your taste

Instructions

  1. Cut Broccoli and Cauliflower into florets (remove the stems and cut sections to bite size).
  2. Combine the vegetables.
  3. Drizzle with salad dressing.
  4. Season to taste.
  5. Refrigerate for an hour or more.
  6. Note: Measurements are to your taste. We usually buy 1 bag of Broccoli and 1 head of Cauliflower and cut what we need.

Lemon Cucumber Salad

15 minServes 8
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A refreshingly delicious summer salad.

Ingredients

  • (3 ounce) package lemon gelatin
  • /2 cup boiling water
  • small curd cottage cheese, optionally pureed
  • mayonnaise
  • medium sweet onion, finely diced
  • (5 inch) cucumbers, peeled, quartered lengthwise, deseeded and thinly sliced
  • /4 sweet bell pepper, finely diced

Instructions

  1. Dissolve gelatin in boiling water; refrigerate until slightly thickened.
  2. Combine mayonnaise with pureed cottage cheese; fold into gelatin until well blended; stir in onions, cucumbers, and optional bell peppers; refrigerate until gelatin is set.
  3. Note: Last time I made this, I sprinkled the veggies with a little Lemon Pepper before stirring them into the salad. This was really good Ü.

Tangy Tuna Macaroni Salad

30 minServes 8
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A light and tasty recipe. Each serving only 4 WW points.

Ingredients

  • elbow macaroni, cooked,drained (7 oz.)
  • (6 ounce) can tuna, drained,flaked
  • sliced celery
  • /4 cup Miracle Whip light
  • /4 cup chopped green pepper
  • /4 cup sliced green onion
  • chopped pimiento

Instructions

  1. Cook pasta according to package; drain.
  2. Mix macaroni, tuna, celery, dressing, green pepper, onions and pimiento.
  3. Season to taste with salt and black pepper.
  4. Refrigerate several hours or overnight.

Mango, Jicama, And Corn Salad

15 minServes 4
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This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!

Ingredients

  • ears corn
  • small mangoes, peeled, pitted, and coarsely chopped
  • chopped red onion
  • peeled chopped jicama
  • /2 cup fresh cilantro

Instructions

  1. Cook the corn in a pot of boiling water for 2 minutes.
  2. Remove from water and let cool.
  3. Harvest about 4 cups of corn kernels from the ears.
  4. Place in a medium bowl.
  5. Add remaining ingredients and toss just to combine.
  6. Season with salt and pepper, to taste.
  7. Cover and chill 2 hours before serving.

Spinach Salad With Jicama

15 minServes 6
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Adapted from Mexican Family Cooking.

Ingredients

  • bunches fresh spinach, washed trimmed and dried (10 ounces each)
  • fresh mushrooms, sliced
  • thinly sliced jicama
  • Italian dressing (<a href="https://www.geniuskitchen.com/recipe/mexican-style-italian-dressing-461751">Mexican-Style Ita
  • sesame seeds
  • maggi seasoning

Instructions

  1. Tear spinach into a chilled salad bowl.
  2. Place mushrooms on top.
  3. Layer jicama on top of mushrooms.
  4. Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom.
  5. Sprinkle with sesame seeds and Maggi (if desired).
  6. Serve with additional dressing on the side.

Carrot-craisin Salad With Ginger

15 minServes 4
Show recipe

This is a quick, easy salad. A bit of a twist on the normal carrot-raisin salad usually made with mayo.

Ingredients

  • craisins, dried,sweetened cranberries
  • /2 cup plain yogurt
  • 2 tablespoon honey
  • rated lemon, zest of
  • freshly squeezed lemon juice
  • 2 teaspoon peeled, grated fresh ginger

Instructions

  1. In a small bowl, cover Craisins with hot water and set aside.
  2. In medium sized bowl, mix yogurt, honey, lemon zest, lemon juice and ginger Add carrots.
  3. Drain Craisins and add.
  4. Stir to combine.