4 Quick Healthy Dinner Ideas

You’re definitely in for a treat with this one 🍩. It’s only a few weeks to the end of the year and almost everyone is scrambling to hit their targets, goals and basically end the year strong 💪.

So I quite understand that it’s very unlikely that you’ll get back home after a long day still have the energy to do too much cooking. Fear not my dear! Your healthy eating dream is not just a wish, it can and will be achieved!

I have assembled a few recipes I found online to help you still eat well on those nights when you’re too tired to even try.


Egg Wraps:


  • 2 Eggs
  • 1 Tbsp Milk I used 2%
  • Salt/pepper
  • 2-4 Strips of turkey bacon (however “bacony” you want it
  • 1/2 Avocado sliced
  • 1/2 A small tomato sliced
  • Grated Reduced- fat cheddar cheese


  1. Get all your ingredients together
  2. To make the egg “tortilla”
  3. Spray a small pan with cooking spray and heat to medium heat.
  4. In a small bowl, lightly beat the eggs, milk and a pinch of salt and pepper.
  5. Slowly pour half the egg mixture (about 1/4 cup) into the preheated pan. Cover and cook until the top looks set and slightly bubbles, about 1- 3 minutes.
  6. Flip and cook an additional minute on the other side. Repeat with remaining egg. Cover and set aside.
  7. Spray a large pan with cooking spray and heat to med/high.
  8. Cook the bacon until golden brown and crispy, about 1-2 minutes per side. Transfer to paper towel and blot off any fat.
  9. To assemble:
  10. Place 1-2 slices of turkey bacon along the center of each egg “tortilla”, followed by the sliced tomatoes, avocados and then as much grated cheese as your heart desires.
  11. Roll up and DEVOUR!

Chicken Lettuce Wraps:


  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 2 tbsp red curry paste
  • 1 tbsp ginger minced
  • 4 cloves garlic minced
  • 1 red bell pepper sliced thinly
  • 4 green onions chopped
  • 1 cup cabbage shredded or coleslaw mix
  • 1/4 cup hoisin sauce
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 5 leaves basil chopped
  • 1/2 head iceberg lettuce cut into half


  • Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
  • Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss. Transfer cooked chicken to a bowl.
  • Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.

Avocado Chicken Salad:

w to make the BEST Avocado Caprese Chicken Salad?

  1. To make the balsamic dressing: in a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
  2. Heat grill to medium high heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
  3. In a large bowl add spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
  4. Serve with balsamic vinaigrette

Honey Garlic Shrimp And Broccoli:


  • 1 lb. shrimp peeled and deveined
  • 1 cup broccoli florets frozen or fresh
  • 1 tablespoon oil

For the Sauce

  • 1 teaspoon garlic minced
  • ½ teaspoon ginger minced
  • 4 tablespoons honey
  • 3 tablespoons soy sauce


  • Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes.
  • Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours).
  • Heat a heavy-duty skillet to high heat. Add 1 tablespoon oil to pan then add the marinated shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the broccoli to the pan, drizzle with remaining sauce, and mix well to combine.