5 Most-Popular Healthy Dinner Recipes Right Now

1.  In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme. 
2. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes. 
3. Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew. 
4. Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes. 
5. Cover and cook for 5 minutes more. Serve while hot.

Nutrition information per serving: Calories 226, Carbohydrate 24 g, Dietary Fiber 3 g, Protein 21 g, Total Fat 5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 74 mg, Sodium 362 mg

2 - BBQ Turkey in Pepper Shells

DINNER

• ¾ pound lean ground turkey 
• 1 large onion, peeled and chopped 
• 1 medium green bell pepper, seeded and chopped 
• 1 (14½-ounce) can no salt added diced tomatoes 
• 1 cup low-sodium canned black beans, drained and rinsed 
• ½ cup prepared barbecue sauce 1 teaspoon garlic powder 
• 1 teaspoon liquid smoke 
• 3 bell peppers (any color) 

Nutrition information per serving: Calories 209, Carbohydrate 28 g, Dietary Fiber 7 g, Protein 17 g, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 38 mg, Sodium 404 mg 

3 - Avocado Tortilla Soup 

DINNER

• 3 (14-ounce) cans low-sodium chicken broth 
• 2 (10¾-ounce) cans low-sodium condensed tomato soup 
• ½ bunch cilantro, leaves only 
• 3 cloves garlic, finely chopped 
• ½ teaspoon ground black pepper 
• 1 ripe California avocado, peeled, pitted, and chopped 
• 8 corn tortilla chips, crumbled

Preparation :

1. In a large pan over high heat, combine chicken broth, tomato soup, cilantro, garlic, and ground black pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. 
2. Cool slightly, then puree small batches in a blender. 
3. Return to pan, add avocado and heat thoroughly. 
4. Ladle into soup bowls and garnish with crumbled tortilla chips before serving.

Nutrition information per serving: Calories 134, Carbohydrate 17 g, Dietary Fiber 2 g, Protein 5 g, Total Fat 6 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 350 mg

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4 - Zucchini Sauté 

This vegetable side dish tastes lively and is fast to fix.

Makes 5 servings.

1 cup per serving. 

Prep time: 10 minutes 

Cook time: 5 minutes

DINNER

Ingredients :

• 1¼ pounds zucchini (about 3 medium zucchini) 
• ½ teaspoon olive oil 
• 1 tablespoon dried oregano 
• 2 cloves garlic, finely chopped 
• 1 teaspoon grated lemon peel 
• 1 tablespoon grated Parmesan cheese 
• ¼ teaspoon ground black pepper

Preparation :

1. Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. 
2. Heat oil in a heavy nonstick skillet over medium-high heat. 
3. Add oregano and garlic, and sauté for about 2 minutes. 
4. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. 
5.  Mix in Parmesan cheese and pepper. Serve warm.

Nutrition information per serving: Calories 32, Carbohydrate 5 g, Dietary Fiber 2 g, Protein 2 g, Total Fat 1 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 1 mg, Sodium 31 mg 

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5 - Apple Glazed Sweet Potatoes

So easy, just simmer sweet potato slices in juice and serve

Makes 4 servings. 

½ cup per serving. 

Prep time: 10 minutes 

Cook time: 30 minutes

DINNER

Ingredients :

• 2½ cups unsweetened 
• 100% apple juice 
• ½ teaspoon ground cinnamon 
• ¼ teaspoon salt 
• 2 pounds sweet potatoes (about 4 small potatoes), peeled and thinly sliced

Preparation :

1. Combine apple juice, cinnamon, and salt in a large skillet. Add sliced sweet potatoes and bring to a boil over high heat. 
2. Reduce heat slightly and simmer potatoes, stirring occasionally, for 20 to 25 minutes or until potatoes are tender and juice has been reduced to a glaze. Serve while hot.

Nutrition information per serving: Calories 208, Carbohydrate 50 g, Dietary Fiber 5 g, Protein 3 g, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 200 mg