Calories 480 and 12 grams of fat per one chicken breast half, 1 1/2 cups of noodles and 1/2 cup green beans.

Chicken Healthy Recipe – Chicken Paprikash

Ingredients

3 medium onions, chopped
1 1/2 tablespoon olive oil
6 4oz. skinless chicken breasts
3 tablespoon paprika
fresh ground pepper
2 tablespoons low sodium chicken bouillon
Pinch of salt
3/4 cup of water
12 oz. whole grain noodles
2 pkg 10 oz. frozen green beans
1 1/2 light or fat free sour cream

Directions

Saute oil and onions in large skillet for 8-10 minutes. Boil water. Add chicken, paprika, pepper, bouillon, salt and water to onions and mix. Cover and cook for 15 minutes. Add noodles to water and boil until tender. Remove chicken from heat and stir in sour cream. Drain noodles. Pour chicken mixture over noodles and toss.

Enjoy!

photo credit: Boby Dimitrov

Turkey Burgers With Cranberry Sauce

Ingredients
1/2 cup finely shredded carrot
1/4 cup thinly sliced green onions
2 tablespoons fine dry bread crumbs
2 tablespoons fat-free milk
1/4 teaspoon dried Italian seasoning, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces uncooked ground turkey breast or chicken breast
1 cup mixed baby greens
4 whole wheat hamburger buns, split and toasted
1/2 cup whole cranberry sauce

Directions
In a bowl, combine carrot, green onions, bread crumbs, milk, Italian seasoning, salt, and pepper. Add ground turkey; mix well. Shape the turkey mixture into four 1/2-inch-thick patties. Grill or broil patties for 10 minutes each side. Add mixed greens and top with cranberry sauce.

Salmon with Asparagus

Ingredients
1 pound fresh asparagus spears, cut into 2-inch pieces
1-1/2 teaspoons extra virgin olive oil
Course sea salt and freshly ground pepper to taste
1 pound fresh or frozen salmon fillets with skin
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh parsley

Directions
Preheat oven to 450F. In a bowl combine asparagus and olive oil; sprinkle with salt and pepper. Brush fish with olive oil. Place fish skin side down in glass baking dish and bake for approximately 15 minutes or until fish is flaky. Place asparagus in another glass dish with a little water and bake for approximately 12 minutes or until crisp tender.

Chicken Quesadillas

Ingredients
1 tablespoon extra virgin olive oil
1 large red sweet pepper, finely chopped
1 medium onion, finely chopped
1/2 teaspoon chili powder
1 15 1/2-ounce can black beans
1-1/2 cups reduced-fat shredded Mexican cheese blend (6 ounces)
1/2 cup fresh salsa (or jar)
6 8-inch flour tortillas (or whole wheat pita)
1 2 1/4-ounce can sliced pitted ripe olives (optional)
1/2 cup light dairy sour cream (optional)

Directions
Preheat oven to 450F. Combine onions, red pepper, black beans, chili powder, olives in skillet and cook for 5 minutes on medium-high heat. Next, add mix to half of each tortilla and top with cheese and salsa. Bake for 5-10 minutes. Sprinkle any remaining cheese on top. Add sour cream.

Ziti Chicken Pasta

Ingredients
3 cups ziti pasta
1/3 cup chopped fresh cilantro
1/3 cup sliced ripe black olives
1/2 cup prepared basil pesto
1/2 cup 2% milk
1/4 cup grated Cotija cheese
1 Tbsp. olive oil
1-1/2 lbs. chicken breast tenders
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced

Directions
Bring pot of water to a boil. Combine cilantro, olives, pesto, milk, and Cotija cheese; set aside. Add ziti to boiling water. Combine chicken and olive oil in large skillet; cook until light brown. Add onion, garlic, and peppers and stir until chicken is thoroughly cooked. Drain pasta and add to skillet along with pesto sauce. Cook and stir until heated.

For more quick and healthy family recipes grab The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families.

Shrimp is always a good choice for a healthy recipe. Here are some of our favorite healthy shrimp recipes. Enjoy!

Shrimp Scampi

Ingredients
1 pound raw shrimp
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
3 teaspoon garlic, minced
2 teaspoons cilantro, minced
1 teaspoon oregano
4 tablespoons low fat/non fat Parmesan cheese

Directions
Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Ingredients
12 oz. pkg. whole wheat pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Directions
Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

Shrimp with Broccoli

Ingredients
1 can reduced-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided
1/4-1/2 teaspoon crushed red pepper
1 pound large shrimp, peeled and deveined
4 cups fresh broccoli florets
2/3 cup water
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice
Freshly ground pepper to taste
Lemon wedges

Directions
Combine clam juice (or broth), cornstarch and 1/2 tablespoon garlic in a small bowl; whisk until smooth. Set aside. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 tablespoon garlic and crushed red pepper; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Add remaining 1/2 tablespoon oil to the skillet. Add broccoli; stir for 1 minute. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Add the reserved clam juice mixture to the skillet and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli and heat through. Serve immediately, with lemon wedges.

Shrimp Antipasto

Ingredients
1 1/2 shrimp cleaned and cooked
6 oz Provolone cheese, cut in cubes
6 oz can ripe pitted olives, drained
2/3 cups Realemon lemon juice
2 tablespoon dijon mustard
2 teas sugar
1 1/2 teas thyme leaves
1 teas salt
4 oz Genoa salami, cut in cubes
1 red pepper, cut in strips

Directions
Place shrimp, cheese and olives in large dish. In small bowl mix remaning ingredients, except salami and red pepper, pour over shrimp. Cover and refrigerate 6hrs. Add salami and pepper, toss, drain, serve.

photo credit: Food & Spirits Magazine