5 Healthy Dinner Recipes

Greek-Style-Pork

May is a wonderful time of year for grilling and cooking fresh, flavorful heathy dinner recipes. This Greek style pork recipe can be made in a flash—it takes only 26 minutes to prepare! I love using boneless pork loin chops because they cook quickly, are low in calories and fat, and pair with a myriad of flavors, toppings and accompaniments. The recipe for Greek Style Pork Chops can be found on SC Johnson. I am so lucky to be one of their content bloggers, and I wanted to share with you 5 healthy dinner recipes that are easy, fantastic, family-approved and delicious.

Skillet-Lasagna

Skillet Lasagna on SC Johnson

In this recipe, I used oven-ready noodles so no boiling is needed. Make sure to break them into pieces so when you layer the lasagna, they are close together but do not have to touch. My son, Zachary said this is one of his favorite lasagna recipes.

salmon asparagus foil packets

Salmon Asparagus Foil Packets on SC Johnson

There are several ways to cook this recipe. Personally, I love to cook on the outdoor grill, but you can also cook indoors in your oven. Feel free to substitute any of your favorite vegetables or herbs and to sprinkle a tablespoon of shredded Parmesan or crumbled feta cheese over the top to make this recipe your own.

Caprese Panini

Pesto Caprese Panini on SC Johnson

These easy Panini sandwiches that are simple to prepare and full of flavor. Serve on ciabatta bread, an Italian white bread that is now more commonly found in your grocery store’s bakery.

Salmon Kale Pasta

Salmon Kale Pasta on SC Johnson

Prepared with fresh kale, tomatoes, chives and basil, this recipe incorporates fresh ingredients to flavor this simple dish.

Artichoke Basil Pesto

Artichoke Basil Pesto

My kids requested Artichoke Basil Dip for an appetizer the other night so I decided to take the remaining artichokes and make this Artichoke Basil Pesto.  If you like artichokes, basil and almonds, you’ll love this recipe. It’s great served as a side with fish, chicken, pork or seafood, and it only takes 5 minutes to prepare.

Kale Almond Pesto

If you like kale and pesto, you will love this Kale Almond Pesto recipe. I thought is was so funny. My youngest son came home from school and started eating this as a dip with crackers. Proud mom moment! I love that my 3 kids are kale fans! See my post on MindBodyGreen on the health benefits of eating kale. This recipe is perfect served with fish, chicken or steak or mixed with pasta. It’s super easy to make too, and I think I just may make it to serve alongside our Thanksgiving turkey. Happy Friday everyone! So grateful for everyone of you who came by to read this post. Love, Alison

Light and Simple Seared Scallops with Mint Pesto

img_13201

So many friends tell me that they are intimidated to cook scallops. Really, they are so incredibly easy! They cook in no time at all in a saute pan or on the grill, and really, the only thing you need is some kosher salt, black or red pepper and a touch of olive oil. I love making scallops because they are so simple, so delicious, yet almost elegant for a weeknight supper. They are fabulous mixed with pasta, in a salad and especially just on their own. We eat them often at my house, and even my 8-year-old, Zachary, is a huge fan! The Mint Pesto is so versatile and can also be served with fish, steak, chicken or pork.


Seared Scallops with Fresh Mint Pesto 

Prep: 20 minutes

Cook: 6 minutes

Yield: Makes 4 servings

Ingredients

2/3 cup fresh mint leaves

1/2 cup fresh Italian parsley leaves

3 cloves garlic

1/4 cup almonds, toasted

1/4 cup grated Parmesan cheese

4 tablespoons fresh lemon juice, divided

4 teaspoons grated lemon zest

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper, divided

2 teaspoons olive oil

11/2 pounds large sea scallops

Cooking spray

Watercress, mixed greens (optional)

Preparation

1. Process mint, parsley, garlic, almonds, Parmesan, 2 tablespoons lemon juice, lemon zest, 1/8 teaspoon salt, 1/8 teaspoon pepper and olive oil in a container of a food processor until smooth. Remove and set aside.

2. Drizzle scallops with remaining lemon juice and season with remaining kosher salt and pepper.

3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add scallops and cook 2 to 3 minutes on each side or until done. Top scallops with Mint Pesto and serve over watercress or mixed greens, if desired.