Healthy Dinner Recipes Under $5

dinner recipes

Healthy Dinner Recipes

Cooking healthy dinner recipes doesn’t have to be expensive or difficult. These meals only take 30 minutes or less to make from preparation to the finished product. They all include protein and carbs balanced with veggies. If you are on a grocery shopping budget, you can get the most bang for your buck with these 5 dollar dinners.

Sunday: Lemon Shrimp and Rice

Ingredients:

12 oz. frozen peeled and deveined medium shrimp
1 lemon
2 tablespoon olive oil
2 clove garlic, sliced
6 cups spinach
½ teaspoon Italian seasoning (optional)
salt and pepper to taste

Directions:

Rinse shrimp. Peel lemon and drain juice over a small bowl. Cook rice according to directions
Over medium heat, in a skillet heat olive oil. Cook garlic in oil for one minute. Add shrimp and cook for 4 minutes
Add spinach, lemon peel, lemon juice and rice. Sprinkle salt and pepper to taste.

Monday: Beef Pot Roast

Ingredients:

2 teaspoon dried parsley
½ teaspoon garlic powder
1 boneless beef chuck roast
2 tablespoon extra-virgin olive oil
2 yellow onions
1 ¾ cup reduced-sodium beef broth
3/4 pound potatoes, sliced
1 pound carrots, sliced

Directions:

Preheat oven to 350
Combine parsley, garlic powder, salt, and pepper. Rub seasoning all over roast.
Heat oil in a pot over medium-high heat. Add roast and cook for 5 minutes. Transfer to plate
Combine onions and ¼ cup of water in a pot and cook for 8 minutes
Stir in broth and bring to a boil. Transfer roast back to pot roast for 2 hours
Add potatoes, carrots, onions and cover on low for an additional 45 minutes

Tuesday: Fish Tacos

Ingredients:

2 (6 oz.) packages of tilapia fillets, cut into strips
¾ teaspoon ground cumin
¼ teaspoon salt
½ tablespoon lime juice
½ tablespoon lemon juice
8 flour tortillas
2 cups lettuce, shredded
1 large tomato, chopped
2 onions, diced
½ cup shredded cheese (optional)

Directions:

Preheat oven to 425
Arrange fish on a baking sheet and line with parchment paper
In a mixing bowl, combine cumin, salt, and pepper. Sprinkle on both sides of the fish strips
Bake for 9-12 minutes
Move the fish in a bowl and pour lemon and lime juice. Fill tortillas with fish, lettuce, tomatoes, onions and top with cheese, if using.

Wednesday: Pasta with Herb and Tomatoes

Ingredients:

1 box of pasta
cherry tomatoes
1 tablespoon olive oil
2 teaspoon basil
½ tablespoon oregano
salt and pepper to taste

Directions:

1 Preheat oven to 400
2. Boil water and add pasta until cooked
3. Slice cherry tomatoes in half
4. Combine oil, basil, oregano and tomatoes. Pour mixture on baking sheet
5. Bake for 15-25 minutes
6. Drain pasta and serve with tomato mixture on top

Thursday: Honey Lemon Chicken with Rice

Ingredients:

3/4 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup chicken stock
2 tablespoon honey
3 tablespoon vegetables pol
4 chicken breasts
½ cup onions, diced
1 cup brown rice
¼ teaspoon pepper

Directions:

Combine lemon zest, lemon juice, chicken stock and honey in a small bowl and set aside
Pour the vegetable oil in a large pot and heat
Slice the chicken breast and slice vertically and horizontally
Place chicken in a pot and brown each side for 2 ½ minutes
Remove chicken and add onions and saute
Add rice, broth mixture, pepper and chicken to pot
Cover and simmer on low for an additional 30 minutes

Friday: Black Bean Chili

Ingredients:

1 large onion, chopped
1 green pepper, chopped
2 (15 oz.) can of black beans, rinsed and drained
1 (28 oz.) can diced tomatoes
¾ cup beef broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 cloves of garlic, minced

Directions:

In a skillet, over medium heat, brown garlic, peppers and onions
Add beans, tomatoes, broth, chili powder, cumin, and paprika
Cover and cook on low heat for 8-10 minutes

Saturday: Chicken Tomato and Cucumber Salad

Ingredients:

5 tablespoon olive oil
1 pound chicken breast
¼ cup white wine vinegar
1 teaspoon thyme
1 cucumber
2 tomatoes, sliced
½ cup green olives, pitted and sliced
3 oz. feta cheese (optional)

Directions:

In a skillet, add olive oil over medium heat
Cut the breast into strips and sprinkle salt and pepper on both sides. Cook for 8-10 minutes
For the dressing, stir together the thyme and vinegar
Serve with cucumbers, tomatoes, olives and cheese on top