Healthy Diet Recipes World

This Meatloaf Parmesan is a delicious spin on that traditional meatloaf we all know and love. Bursting with flavor, three types of meat, and two types of cheese – this recipe will make your dinner a success. Spice up meatloaf night and give this rendition a whirl!

Cheesy and tender meatloaf. An amazing twist on classic meatloaf.

Prep Time: 5mins

Cook Time: 1hr

Total Time: 1hr 5mins

Servings: 6 servings 

INGREDIENTS:

• 1 lb ground turkey
• 1 lb ground beef
• 2 eggs
• 1/4 cup gluten free breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara pasta sauce (homemade here, minus the meat)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese.
3. To not over handle the mixture otherwise it will get tough.
4. Place the mixture in the greased loaf pan and form into a loaf.
5. Top the meatloaf with pasta sauce.
6. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes.
7. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese.
8. Place the meatloaf back in the oven and bake until the cheese is melted.
9. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
10. Serve immediately and enjoy!

Nutritional Info:

Calories: 234kcal | Carbohydrates: 5g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 530mg | Potassium: 285mg | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 4.7mg | Calcium: 248mg | Iron: 1.5mg

Cool Whip Cookies are one of the easiest cookie recipes you’ll ever make. Grab a box of your favorite cake mix, Cool Whip, an egg and powdered sugar and get started! Create a variety of flavors like lemon, strawberry, red velvet, funfetti, chocolate and more.

I can’t remember where I first heard of this Cool Whip Cookies recipe, but I’m so glad I did. Not only are they delicious, but they are also crazy simple. They are so easy you could make them in your sleep! Ok, maybe not in your sleep, but you get the idea.

I love them because they are so versatile. I wait for Cool Whip and cake mix to come on sale and I’ll grab a bunch so I can whip up a few batches. They never last long here

Want to learn how to make the easiest-ever holiday cookies? You’ve come to the right place. This crazy boxed-cake-mix hack makes super-fudgy crinkle cookies—with a third of the typical ingredients. 

Can you freeze these cookies?

Yes! You can freeze the baked cookies by letting them cool, then placing in freezer-safe plastic bags. You can also freeze the dough for up to 3 months. Freeze them as balls in freezer-safe plastic bags and let thaw before baking.

Having trouble rolling? Chill the dough.

Thanks to the Cool Whip, this is a very soft dough. If it’s too sticky in your hands to roll, chill the dough in the refrigerator for up to 30 minutes before rolling into balls and powdered sugar.

YIELDS: 20 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 30 mins

CAL/SERV: 157

Ingredients:

1 box devil’s food cake mix

1 (8-oz.) container Cool Whip

1 large egg

1/2 c. powdered sugar

Directions:

Step 1

Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper.

Step 2

In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute.

Step 3

Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely.

Step 4

Arrange each ball 2″ apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 13 to 15 minutes.

Step 5

Transfer to a cooling rack and let cool completely.

This is the easiest pineapple dessert recipe you’ll find anywhere. Easy pineapple dessert has been one of the most popular desserts on my blog to date due to its simplicity and amazing taste. It’s 2023 and this is still the very top recipe year after year.

I can admit it, I’d eat dessert all day if I could pull it off. I’ve been in a fruity mood lately, so this is the perfect hack.

This easy pineapple dessert comes together with just three simple ingredients. Yes…just three.

easy pineapple dessert served in a vintage glass dish

Along with being so easy to throw together, it packs a yummy and surprising punch!

Last spring I made this Pineapple Lush Cake which blew my mind. So easy to make and the filling?

Well, that’s what completely inspired this dessert idea. Crushed pineapple is the star player in this simple treat.

The extra juices in this simple recipe soak up vanilla instant pudding mix and when combined with whipped topping (Cool Whip) comes together into a very tasty and satisfying dessert. Until I made this recipe, I never realized just how delicious a canned pineapple dessert could truly be. All of these flavors just work so well together and you get to skip the mess of cutting up a fresh pineapple.

angled down view of pineapple pudding served in individual dishes with whipped cream and a cherry on top

I served this up in mini parfait cups that are perfect for just that little sweet bite every once and awhile. Yum! Top with a little whipped cream and a cherry for a little added flair.

Pineapple Dessert with only 3 ingredients. Basically crack pineapple pudding. SO good.

This simple recipe is easily the best pineapple dessert with cool whip that I’ve ever made. So simple and easy but so delicious. 

YIELD: 6

PREP TIME: 5 MINUTES

Additional Time: 1 HOUR

Total Time: 1 HOUR 5 MINUTES

Ingredients:

• 1 can (20 oz.) Crushed Pineapple in Juice, undrained
• 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
• 1 cup thawed Whipped Topping

Instructions:

1. Mix pineapple and dry pudding mix.
2. Gently stir in whipped topping.
3. Refrigerate for an hour before serving.

Nutritional Info:

Yield: 6

Serving Size: 1

Amount Per Serving

Calories:100/TotalFat:4g/SaturatedFat:3g/TransFat:0g/UnsaturatedFat:0g/Cholesterol:1mg/Sodium:95mg/Carbohydrates:16g/Fiber:1g/Sugar:10g/Protein:1g

This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.

Prep Time: 10minutes

Cook Time: 20minutes

Total Time: 30minutes 

Course: Main Course, Main Dish, Mains & Sides, Snacks

Cuisine: Mexican

Keyword: potato, potatoes, tacos

Servings: 4 

Equipment:

stovetop

microwave

INGREDIENTS:

• 1/2 lb. yellow or red potatoes cut into bite-size cubes
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 lb diced boneless skinless chicken breasts
• 1/2 cup red chili enchilada sauce
• 1/4 cup finely chopped poblano Anaheim or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas* warmed or crunchy taco shells
• 8 lime wedges
• Optional Ingredients
• Shredded cabbage or romaine lettuce
• Diced tomato
• Diced avocado
• Thinly sliced radishes
• Fresh cilantro leaves

INSTRUCTIONS:

1. Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
2. Spray a large skillet liberally with cooking spray.
3. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
4. Stir in chicken, pepper and seasoning and cook for 5 minutes more.
5. Add red chili enchilada sauce and simmer for 5 minutes.
6. Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted.
7. Add potato mixture and any other desired toppings. Serve with lime wedge.

Notes:

Variations

Chicken Verde Potato Tacos

Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt, chili and lime seasoning and lime juice. Stir in 1 teaspoon Mexican seasoning blend and 1/2 cup green chile salsa.

Nutritional analysis per serving: Calories: 230, Fat: 5g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 340mg, Potassium: 397mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 18g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 10%, Iron: 6%

Turkey and Red Chili Potato Tacos

Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 cup red chili enchilada sauce and simmer for 5 minutes over low heat.

Nutritional analysis per serving: Calories: 250, Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 500mg, Potassium: 303mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 23g, Vitamin A: 15%, Vitamin C: 35%, Calcium: 15%, Iron: 8%

NUTRITIONAL INFO:

Calories: 220kcal | Carbohydrates: 25g | Protein: 19g | Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Fiber: 2g

Three ingredients and a slow cooker is all you need to make this healthy Sweet Hawaiian Crock Pot Chicken. It’s sweetened naturally with pineapple and perfectly balanced with a smokey bbq kick! Simply add your ingredients and let it simmer away.

Why We Love It

Yup, you read that right. There are only 3 ingredients in this recipe! But don’t let that fool you into thinking it’s boring- It’s jam packed with flavor!

Sweet canned pineapple is paired with smokey, tangy bbq sauce to make the best ever Hawaiian inspired flavor combination.

The chicken comes out ultra tender and delicious. And because it’s made with all natural ingredients, it’s also Whole30 compatible and Paleo friendly.

But the real beauty of this dish is how little work is involved! You simply add your ingredients to your slow cooker, then turn it on. I call this “dump and start” cooking, and it’s one of my favorite things!

The chicken simmers away in the sauce until it’s fork tender, then just serve with cauliflower rice, purple cabbage slaw, or all by itself!

It’s also freezer friendly, so you can save leftovers or make a double batch for easy meals later on. And don’t forget to check out my Aloha Burgers, too!

Sweet Hawaiian Crock Pot Chicken

Three ingredients and a crock pot is all you need to make this healthy dinner. Sweet Hawaiian Chicken is sweetened with pineapple and perfectly balanced with a smokey bbq kick!

Prep Time: 5 mins

Cook Time: 3 hrs

Total Time: 3 hrs 5 mins

Course: Dinner, Main Course

Cuisine: American

Servings: 6 servings

Equipment:

1 Slow Cooker / Crock Pot

INGREDIENTS:

• 2 lb. chicken breasts boneless & skinless
• 1.5 cups bbq sauce
• 15 oz. canned crushed pineapple

INSTRUCTIONS:

1. Dice the chicken into about 1 inch cube pieces.
2. Transfer the chicken to the slow cooker. Add the pineapple and bbq sauce. Stir to combine the ingredients.
3. Cover and cook on low heat for 3.5 – 4 hours or high for 2 – 2.5 hours. If using frozen diced chicken, add an additional 30-45 minutes to the cook time.
4. When it’s done cooking, the chicken should be at least 165°F (74°Ç) and fork tender, and the sauce should be simmering and thickened slightly.
5. Carefully open the lid and spoon the chicken mixture onto plates. Garnish with lime and cilantro (optional).

Notes:

Ingredient Substitutions

Don’t like canned pineapple? Substitute diced fresh or frozen pineapple!

Don’t have chicken breasts? Use boneless, skinless thighs, and add about 20 minutes to cook time.

For extra veggies, add a diced bell pepper and/or red onion.

Instant Pot Instructions: Add all the ingredients to your Instant Pot inner pot. No additional liquid is necessary. Close the lid and turn High Pressure for 8 minutes. If using frozen diced chicken, adjust the time and cook for 12 minutes. Allow for a Natural Pressure Release (NPR), then carefully open the lid. Stir and serve!

To store leftovers: Transfer the leftover chicken and sauce to an airtight container. Store in the refrigerator for 3-4 days, per USDA.

To freeze leftovers: Allow the chicken and sauce to completely cool. Transfer to a freezer safe container or bag, squeezing out as much air as possible. Set flat in the freezer. For best taste, use within 6 months, per USDA. Defrost on plate overnight in the refrigerator.

NUTRITIONAL INFO:

Calories: 338kcal | Carbohydrates: 35g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 910mg | Potassium: 813mg | Fiber: 2g | Sugar: 28g | Vitamin A: 241IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg