Healthy Dietitian Approved Recipes for Beginner Cooks

One thing I hear all the time is that people don’t know how or what to cook. I hear this from clients, family, friends, and random people at the grocery store (sometimes I can’t help but overhear other peoples conversations…especially when it is about something that peaks my interest like all things food related). If you are one of those people that doesn’t know how or what to cook, or maybe you just want some super simple recipes because you are busy with other things and don’t have time to think, let alone meal plan, don’t worry…I gotcha.

In order to make you the best list of no hassle recipes for beginner cooks, I asked a few dietitian blogger friends for their easiest recipes…and added a few of my own too. So check out all these yummy recipes and let me know what you make!

 

Breakfast Recipes

Dietitian approved recipes for beginner cooks

5 Minute Egg Bake by Muscle and Manna

Ham and Cheese Egg Muffins for Back to School by Jessica Ivey

5 Ingredient Healthy Egg Muffins by Hungry Hobby

Italian Flatbread Breakfast Panini by Amy Gorin

Wild Blueberry Peanut Butter Smoothie by Amy Gorin

Pumpkin Waffles by Peggy Korody

No Added Sugar Banana Raisin Oatmeal Cups by Elizabeth Ward

Easy Homemade Granola by Crumb, Ink

 

Pasta

Dietitian approved recipes for beginner cooks

Gluten Free Pasta Salad with Tomatoes, Basil, & Fresh Ricotta by E.A. Stewart

Greek Tortellini Salad by How to Eat

Three Cheese Tortellini with Pesto Shrimp and Asparagus by Kara Lydon, The Foodie Dietitian

20 Minute Dinner: Kale, Chicken & Hummus Spaghetti by Edwina Clark

 

Sheet Pan Dinners

Dietitian approved recipes for beginner cooks

Sheet Pan Gnocchi and Vegetables by How to Eat

Maple Dijon Salmon by Avocado Grove Nutrition

Caprese Cod by Avocado Grove Nutrition

20 Minute Sheet Pan Shrimp Dinner by C It Nutritionally

 

Slow Cooker/Instant Pot

Slow Cooker Chicken Chili Verde by Ashley Munro

6 Ingredient Honey Soy Slow Cooker Chicken by Jennifer Hunt at Healthy Inspiration

Instant Pot Chicken and Sweet Potato Chili by Jessica Ivey

 

Entrees/Bowls

Dietitian approved recipes for beginner cooks

Classic Turkey Meatballs by Triad to Wellness

Parmesan Dijon Chicken by Katie Cavuto

Easy Grilled Fish by Foods with Judes

5 Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, The Foodie Dietitian

Bulgur Wheat with Cherries, Almonds & Green Beans – A Formula Meal by Chef Catherine Brown

Spicy Turkey Tostadas by Jessica Ivey

Smokey Chickpeas with Spinach by Marisa Moore

One Pot Wonder: Chicken, Kale and Rice Soup by Edwina Clark

20 Minute Thai Chicken Red Curry  by Edwina Clark

Easy Stuffed Mushrooms by Delicious and Nutritious Eating

Easy Lentils by Alix Turoff

Make Ahead Beans and Greens Quesadilla by Holley Grainger

Vegetarian Rice & Bean Casserole by Jenna Braddock

Avocado Chicken Salad by Delicious and Nutritious Eating

 

Sides

Dietitian approved recipes for beginner cooks

7 Ingredient Peach, Avocado and Feta Salad by Edwina Clark

Roasted Lemon Pepper Asparagus by Amy Gorin

Roasted Roma Tomatoes with Feta and Basil by Jennifer Hunt at Healthy Inspiration

Baked Sweet Potato Fries by Alyssa Lavy

Healthier Red Skin Potato Salad by Delicious and Nutritious Eating

 

Appetizers

Dietitian approved recipes for beginner cooks

Healthier Spinach Artichoke Dip by Delicious and Nutritious Eating

Fiesta Lime Black Bean Salsa by Muscle and Manna

Baked Brie with Pecans and Pears by Delicious and Nutritious Eating

 

Dessert

Dietitian approved recipes for beginner cooks

Vegan Chocolate Avocado Pudding by Marisa Moore

Easy Chocolate Chip Banana Oat Muffins by Triad to Wellness

One Bowl Healthier Banana Bread by Mitten Dietitian

Spiced Peach and Berry Fruit Bake by Delicious and Nutritious Eating

 

Miscellaneous

Baked Plantain Chips by Delicious and Nutritious Eating

Kale-in It Pesto by Crumb, Ink

BBQ Roasted Chickpeas by Nutrition Hungry

 

Healthy Dietitian Approved Recipes for Beginner Cooks

Don’t forget to pin this list so you can work your way through these delicious recipes for beginner cooks!

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Easy Healthy Spinach Artichoke Dip
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It’s been awhile since I posted a new recipe here on my website, so today, I wanted to share with you a super delish and amazingly easy spinach artichoke dip. And I promise you, it is well worth the wait. I have been wanting to make a healthier spinach artichoke dip for awhile now but just hadn’t had the time or the right occasion to do it. A last minute get together for New Year’s Eve provided me the perfect opportunity to try my hand at lightening up the usually high saturated fat, calorie laden dip, without decreasing its delicious factor.

 

How did I do this? Well, a lot of spinach artichoke dips contain boatload of cream cheese, mayonnaise, or both, which adds a lot of calories and saturated fat. Not that these ingredients are inherently bad, but when you are shoveling a delicious dip in your mouth, the saturated fat and calories can really add up quickly. So instead of cutting out the cream cheese completely, (cause you gotta have some creaminess factor for your spinach artichoke dip), I used a combination of reduced fat cream cheese, nonfat greek yogurt, and parmesan cheese. I felt that it was the perfect amount. The dip wasn’t too dry (all veggies and no “dip”), nor were the veggies over saturated. It also had great flavor, and no one could taste the yogurt. After I gathered all my ingredients I just mixed them all together in the pan I was going to bake it in (less clean up) and popped it in the oven…. and that is pretty much it!

Easy Healthier Spinach Artichoke Dip Recipe

 

Let me know if you try this recipe and how it turned out! You can do this by commenting here on my website or snapping a pic and tagging me @delishnnutrish on instagram or on my facebook page https://www.facebook.com/delishnnutrish/.

 

I hope everyone has a great weekend!

 

Healthier Spinach Artichoke Dip

Ingredients
10 Ounce Box of Frozen Chopped Spinach
9 Ounce Box of Frozen Artichoke Hearts
2 Minced Garlic Cloves
4 Ounces Reduced Fat Cream Cheese, Softened
1/2 Cup Nonfat plain Greek Yogurt
1/4 Cup Shredded Parmesan Cheese
Pinch of Salt
Dash of Ground Pepper

Directions
Thaw frozen veggies according to package directions and ensure spinach is drained well. Preheat oven to 350 degrees. Chop up artichoke hearts into bite sized pieces. Add everything to a 8×8 glass baking dish and mix well. Bake in oven for 25 minutes. Remove from oven and allow to cool slightly before serving.

Easy Healthy Spinach Artichoke Dip Recipe
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Gluten free and Healthy Baked Spinach Chickpea Fritters
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A few weeks ago I made some spinach chickpea fritters and froze the leftovers. I could have just gobbled them down even though I was no longer hungry, because they were delish, but I am so glad I chose to freeze them instead. I am a huge proponent of making things ahead of time and freezing them (you kinda have to when you work full time, have over an hour long commute and a ten month old), and my frozen foods have come to the rescue several times over the past month.

 

 

Spinach Chickpea Fritters with Dip

 

 

Anyways, I am super happy I froze some of my spinach chickpea fritters because we spent last week in the hospital (baby v had bronchiolitis and pneumonia but is doing great now) and came home very tired to a house with a limited food selection. I searched through the freezer looking for something easy to feed baby v (I did not want to have to run to the grocery store) and was ecstatic when I found a tupperware full of my spinach chickpea fritters. Now I know what your thinking….is she posting a recipe for babies? Yes and no. This is a recipe for everyone. It does work great for babies because the patties are easy to pick up, and they contain iron from the chickpeas and spinach, which growing babies need a lot of. However, they also make a healthy, delicious and good looking appetizer for adults. It’s a win-win for all!

 

Blended Chickpeas

 

These spinach chickpea fritters are incredibly easy. Basically you blend and mix everything together and then plop the batter down on a parchment paper lined pan, add a little olive oil, and pop them into the oven. And the only thing I really had to clean afterwards was my blender and a few measuring instruments. These fritters are also super customizable. You can use this recipe as a template and switch out different flavors and spices. I’m thinking next time maybe adding some cumin or curry, or maybe even experiment with adding some feta.

 

 

 

Gluten free and Healthy Baked Spinach Chickpea Fritters

 

 

Spinach Chickpea Fritters

Ingredients
1-16 oz Can Reduced Sodium Garbanzo Beans
1 Cup Raw Baby Spinach
4 Tablespoons Almond Flour
1/4 Teaspoon Baking powder
1 or 2 Cloves Chopped Fresh Garlic
1 Egg
Olive Oil

Directions
Preheat oven to 400 degrees. Add beans and garlic to food processor or good blender and pulse until well blended. Add egg and spinach and continue to blend until you get a uniform green mixture. Remove blade from blender and stir in baking powder and flour. You should have a pasty green mixture that smells garlicky. The mixture should be too thin to roll into balls but thick enough to plop on a pan without running. Line baking pan with parchment paper and use a spoon to scoop out 12 large fritters in the baking sheet. Lightly brush or drizzle with olive oil and bake for 15-20 min. Turn on broil and broil for another minute or so until edges brown slightly.
 Gluten free and Healthy Baked Spinach Chickpea Fritters
*And if you need some dip just mix the ingredients below…
1/4 Cup Greek Yogurt
1 Tablespoon Lemon Juice
1 Teaspoon Parsley or Dill
Dash of Ground Black Pepper
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