6 Dinner Recipes You Can Feel Good About

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Sugar, fat, carbs, calories, oh my!

Some of the foods that our children love the most, like macaroni and cheese or hotdogs, are filled with junk that isn’t good for their growing bodies. With so many foods high in things like sodium or calories, it’s not surprising that the obesity rate in America has skyrocketed.

As a mom, we all want to feed our children food that they will love that is also health conscious. When it comes to dinner time, it can be a struggle to find that perfect balance. No one wants a complaining husband or a fussy toddler at the dinner table. These dinner recipes are great options for your family. They are filled with nourishment that your children need to stay healthy, but are quick and tasty too.

Next time you are struggling with dinner, try one of these delicious options and see how your family responds.

Taco Stuffed Peppers

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Recipe courtesy of Delish.

extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

YIELD: 6

Cauliflower Crust Pizza

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Recipe courtesy of Delish.

1 large head cauliflower, steamed
1 large egg
2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, divided
kosher salt
1/4 c. marinara or pizza sauce
2 cloves garlic, minced
1 c. grape or cherry tomatoes, halved
Torn fresh basil, for serving
Balsamic glaze, for drizzling

Preheat oven to 425°. In a food processor, pulse cauliflower until grated. Drain water in paper towels.

Transfer cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.

Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.

Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.

Garnish with basil and drizzle with balsamic glaze.

SERVES: 4

Shrimp Scampi Zoodles

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Recipe courtesy of Delish.

4 medium zucchini, washed and trimmed
kosher salt
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 small onion, choped
1/2 tsp. crushed red pepper flakes
1 1/2 c. dry white wine
Juice and zest of 1 lemon
3 tbsp. cold butter, cut into 3 pieces
1/4 c. chopped fresh parsley
1 lemon, thinly sliced

Preheat oven to 400°. Insert flat end of one zucchini into a spiralizer and turn to make noodles; repeat with remaining zucchini. Cut the noodles to 7" lengths and place in a colander; sprinkle with salt and gently mix to coat noodles. Set aside and let noodles drain over a dish.

In a medium bowl, season shrimp with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan and roast for 8 minutes.

In a large skillet set over medium heat, add oil, garlic, onions and red pepper flakes and season with salt and pepper; cook until softened, 2 minutes. Adjust heat to medium-high; add wine, lemon juice and zest and simmer until sauce has reduced, 3 to 4 minutes. Drain zucchini noodles and pat dry with paper towels. Add to sauce and toss until warmed through.

Reduce heat to low and stir cold butter into sauce, then add cooked shrimp. Toss with parsley and garnish with lemon wheels. Serve immediately.

SERVES: 4

Cauliflower Grilled Cheese

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Recipe courtesy of Delish.

1 head cauliflower, (to make about 4 cups processed cauliflower)
2 eggs, lightly beaten
1/2 c. finely grated parmesan
1/2 tsp. oregano
1 1/2 c. shredded white cheddar

Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.

In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.

Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your “bread” slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.

Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

YIELD: 3-4 SANDWICHES

Ground Turkey Bolognese

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Recipe courtesy of Delish.

1 lb. angel hair pasta
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 28-ounce can crushed tomatoes
1/2 c. dry white or red wine
1/4 c. freshly chopped parsley, plus more for garnish
2 tsp. dried oregano
freshly grated Parmesan, for serving

In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and return to pot.

Meanwhile, make bolognese: In a large skillet or pot over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 5 to 7 minutes. Add ground turkey and cook until no longer pink, 5 minutes more. Season with salt and pepper.

Add crushed tomatoes, wine, parsley, and dried oregano.

Let simmer until thickened, 10 to 15 minutes.

Toss with cooked angel hair.

Garnish with Parmesan and parsley.

SERVES: 4