Struggling to cook for the whole family? Try these easy, healthy recipes
Everyone has been in this situation: you’ve had a long day at work, you’re tired & hungry, but you also want to make sure you’re eating a balanced meal.
This was a struggle even before quarantine pushed everyone into their families’ & roommates’ spaces, making it so everyone’s opinions clashed over dinner ideas and the siren call of takeout seemed strong.
Luckily, we were able to cook up some easy, healthy recipes for you to try. So, grab your aprons, and let’s get cooking!
Fifteen-minute lemon garlic butter steak with zucchini noodles
This first dish is both mouthwatering and impossible to mess up (though with everyone asking when it’ll be time to eat, that statement may be tough to back.)
- 1 1/2 lb (650g) flank steak, sliced against the grain
- 4 medium zucchini
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons butter or ghee
- 1 lemon, juice and zest
- 1/4 cup (60ml) low-sodium chicken broth
- 1/4 cup chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh cracked black pepper, to taste
For steak marinade
- 1/3 cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tablespoon Sriracha sauce (or any hot chili sauce you like)
- To make this steak recipe: Combines the ingredients for the marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal and allow to marinate in the refrigerator for thirty minutes to one hour.
- In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
- Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for one minute without stirring.
- Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside to a plate.
- In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
- Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!
Baked salmon in foil with asparagus and garlic lemon butter sauce
Want to get fish but don’t want to spend the cash or risk the calories? No problem! This next recipe is for you.
- 2 salmon fillets
- 2 tablespoons vegetable broth or chicken broth
- 1 1/2 tablespoon fresh lemon juice, or to taste
- 1 tablespoon of your favorite hot sauce (we used Sriracha)
- 4 teaspoons minced garlic (4 cloves)
- Salt and fresh ground black pepper, to taste
- 3-4 tablespoons butter, diced into small cubes (or ghee)
- 2 tablespoons fresh chopped parsley or cilantro
- 1 lb (450g) medium-thick asparagus, woody ends trimmed
- To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14×12-inch (35 x 30 cm) heavy-duty aluminum foil, and lay each piece separately on the countertop. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce.
- Season both sides of the salmon fillets with salt & pepper and divide salmon onto the aluminum foil near the center. Place trimmed asparagus to one side of the salmon, following the long direction of the foil.
- You can adjust salmon fillets seasoning with more salt & pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.
- Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.
- Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
- Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes.
- Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!
Tortellini Pasta in Garlic Spinach Tomato Sauce
This last recipe is perfect for any family that’s vegetarian or vegan (or just needs a way to get the kids to eat their veggies).
- 8oz (220g) uncooked tortellini (we used ricotta cheese stuffed tortellini)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 4 Roma tomatoes, diced (or 1 can low-sodium diced tomatoes)
- 2 cups fresh spinach, roughly chopped
- 3 garlic cloves, minced
- Salt and fresh cracked pepper
- 1/4 cup (60ml) vegetable stock
- Crushed red chili pepper flakes, to taste
- Grated parmesan cheese, for garnish
- To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for three to four minutes, stirring occasionally.
- Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about two to three minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.
- In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.
- Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!