30 minute

dinner recipes
10 HEALTHY DINNER RECIPES THAT
REQUIRE 30 MINUTES OR LESS TO MAKE!
 hamburger
helper
INGREDIENTS
1 lb. ground beef
1/2 onion chopped finely
3 cups rotini pasta sub penne or medium
shells (10 oz)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt + 1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon onion powder
1.5 teaspoons garlic powder
1 teaspoon paprika
1/2 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

DIRECTIONS
1. Heat a pan over medium high heat. Spray
the pan with cooking spray.
2. Brown ground beef and onion in the pan
until cooked through- about 10 minutes.
3. Add in the seasonings, pasta, broth, tomato
paste and water. Stir, cover and bring to a
boil.
4. Once boiling, remove cover and reduce to a
simmer, stirring occasionally for 12-14 minutes
or until pasta is done and liquid is reduced by
3/4.
5. Move the pan off the heat and add in
shredded cheese.
6. Stir until combined, taste for salt and
pepper and add more as desired.

2022 © The Clean Eating Couple

 turkey stir fry
INGREDIENTS
tablespoon olive oil
1 tablespoon garlic minced
1 cup onions minced
1 lb turkey
1 lb green beans halved
¼ cup coconut aminos
½ tablespoon Trader Joe’s bomba sauce

DIRECTIONS
1. Heat olive oil in a pan. Add onion + garlic
and sauté for 5 minutes until translucent.
2. Add turkey to cooked onion and garlic.
Cook uncovered until browned, about 10
minutes.
3. After turkey is cooked, add in green beans,
coconut aminos + bomba sauce.
4. Stir together. Cover + cook for 5 minutes so
green beans can ‘steam’. You can cook for an
additional 5 minutes if you prefer softer green
beans.
5. Serve with green onions or sesame seeds
for garnish over rice or cauliflower rice.

2022 © The Clean Eating Couple

 sheet pan
lemon salmon
INGREDIENTS
1 2 tablespoons olive oil
1 tablespoon lemon juice -juice of one
lemon
1/2 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon ground ginger
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 lb salmon filet
2 cups baby potatoes
2 cups green beans

DIRECTIONS
1. Preheat the oven to 425 degrees.
2. Cut the baby potatoes in half. Microwave
potatoes for 2-3 minutes, until fork tender.
3. While potatoes heat, in a small bowl mix
together olive oil, lemon, honey and spices.
4. Line a baking sheet with foil. Lay salmon
filet in the middle of the sheet. Add green
beans and potatoes to the baking sheet.
5. Drizzle the olive oil/spice mixture over the
top of the salmon, green beans and potatoes.
You can toss the potatoes/green beans so they
are evenly coated.
6. Bake at 425 for 15 minutes, then broil for
3-5 minutes until the salmon is lightly
browned.

2022 © The Clean Eating Couple

 chicken broccoli
stir fry
INGREDIENTS
1 lb chicken breasts cut in 1 inch cubes
1 lb broccoli florets quartered, about 4
cups
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1/2 teaspoon fresh ginger, grated OR 1/2
teaspoon ground ginger
1 teaspoon garlic cloves ½ teaspoon garlic
powder
1/3 cup chicken stock
1 tablespoon lime juice half of a lime
1 cup brown rice

DIRECTIONS
1. In a pan, heat olive oil. Add in chicken and
saute for 10 minutes. The chicken should be
browned on all sides.
2. While chicken cooks, whisk together stir fry
sauce & chop broccoli.
3. Once chicken has cooked, add broccoli +
stir fry sauce. Cover and cook for more
minutes.
4. While broccoli cooks prep rice or
cauliflower rice if serving with rice.
5. The broccoli should be fork tender after 10
minutes.
6. Serve over rice, cauliflower rice or enjoy on
it’s own!
7. Optional: If you like a thicker stir fry sauce
you can whisk in cornstarch before adding the
sauce to the pot. This is totally unnecessary and
it will be fine without it.
2022 © The Clean Eating Couple
 buffalo turkey
meatballs
INGREDIENTS
1 lb ground turkey
1/2 cup carrots minced
1/4 cup celery minced
1/4 cup onion minced
1 cup spinach minced
2 tablespoons olive oil
1/4 cup buffalo sauce
1/2 teaspoon pepper
3 tablespoons coconut flour
1/3 cup crumbled blue cheese *OMIT if
whole30/paleo
Sauce:
1/2 cup greek yogurt
1 teaspoon buffalo sauce

DIRECTIONS
1. Preheat oven to 450 and prepare a
parchment lined baking sheet.
2. Chop all vegetables. In a large bowl
combine all ingredients. (You can mix by hand
or in a stand mixer on low.
3. Roll into 1.5 inch balls and place on a lined
baking sheet.
4. Bake at 450 for 20 minutes, allow to cool +
enjoy!
5. For the optional greek yogurt sauce just stir
together.

2022 © The Clean Eating Couple

 minestrone soup
INGREDIENTS
2 tablespoons olive oil
1 cup each: onion, carrot, celery- minced
1 tablespoons garlic -minced
10 oz cooked kidney beans rinsed/drained
28 oz canned tomato sauce
1 large bay leaf
½ teaspoon each dried oregano, dried
parsley, dried basil, black pepper
4 cups vegetable stock
2 cups water
8 oz small pasta about 2 cups dry pasta
2 cups chopped spinach
Optional: 1/8 teaspoon red pepper flakes,
1/4 teaspoon salt optional, 1 Parmesan
cheese rind

DIRECTIONS
1. In a large pot, sauté onions, garlic, carrots
and celery in olive oil over medium heat for
about 10 minutes until translucent.
2. While vegetables are cooking, drain + rinse
beans.
3. Add tomato sauce, spices, stock and water
to the pot, bring to a boil. If you’re using a
parmesan cheese rind, add it now.
4. Once soup is boiling, add raw pasta. Cook
uncovered until pasta is al dente, per pasta
directions. Do NOT overcook the pasta, it will
continue to cook slightly after you take it off
the heat.
5. Once pasta is cooked, stir in cooked beans
& raw spinach. Serve + enjoy!
Notes: the pasta will absorb a significant
amount of the liquid. Add more broth if you
like a thinner soup
2022 © The Clean Eating Couple
 lighter fried rice
INGREDIENTS
2 tablespoons toasted sesame oil
1 lb boneless skinless chicken breasts cut
into 1 inch cubes
1 cup onion finely chopped
1 tablespoon garlic finely minced
1 cup peppers diced finely
1 cup carrots finely chopped
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 cup coconut aminos
1/4 teaspoon red pepper flakes optional-
omit if you like less spice
2 eggs
1 cup frozen green peas
2 cups cooked rice

DIRECTIONS
1. In a pan, heat 1 tablespoon toasted sesame
oil. Sauté chicken for 15 minutes until brown
on edges. Remove chicken from the pan, set
aside.
2. In the same pan, add additional tablespoon
of sesame oil. Heat the oil and sauté onions,
garlic, peppers, carrots and spices until
vegetables start to soften, approximately 5
minutes.
3. Stir in cooked rice. Push rice/veggies to the
side of the pan.
4. In a small bowl, whisk together eggs until
combined. Add eggs to the pan and scramble
on the empty side of the pan. Stir together with
rice/veggie mixture and cook for 1-2 minutes
until eggs are cooked.
5. Add cooked chicken, coconut aminos +
peas to the pan, stir together until combined. 2022 © The Clean Eating Couple
 pesto chicken
zoodles
INGREDIENTS
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts
1 tablespoon minced garlic
1 lb cherry tomatoes halved
1/4 teaspoon pepper
1/4 teaspoon salt
¼ cup fresh basil finely chopped
2 tablespoons fresh parsley finely chopped
1/2 cup Trader Joe’s Kale Cashew Basil
Pesto or homemade
2 large zucchini spiralized with water
squeezed out – about 4 cup

DIRECTIONS
1. Heat one tbsp olive oil in pan. Sauté chicken
until browned on all sides, about 15 minutes.
2. While chicken is cooking, halve tomatoes,
spiralize zucchini and chop garlic/herbs
3. Once chicken is browned, remove from the
pan and set aside.
4. Add an additional tablespoon of olive oil to
the pan. Heat olive oil, and add in 1 tbsp
minced garlic. Sauté until fragrant, about 1
minute.
5. Stir in cherry tomatoes, salt, pepper and
herbs to olive oil/garlic mixture. Sauté for 5
minutes or until tomatoes are soft.
6. Once tomatoes are softened, stir in pesto &
add chicken to the pan.
7. Using tongs, gently toss in raw zucchini
noodles, coating evenly in tomato/pesto
mixture. Saute for an additional 1-2 minutes
over medium heat until zucchini starts to
soften. Serve + enjoy. 2022 © The Clean Eating Couple
 turkey meatballs
INGREDIENTS
2 lbs ground turkey
1 egg
1/2 cup almond meal
1/2 cup coconut flour
2 tablespoons almond milk
3/4 cup onion (finely chopped, I pulse
mine in a food processor)
1 tablespoon minced garlic
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)

DIRECTIONS
1. Spray a lined baking sheet with olive oil. (Or
use nonstick foil/parchment paper).
2. Preheat oven to 375 degrees.
3. Mix all ingredients together in a large bowl
until thoroughly combined.
4. Roll into approximately 1.5 inch balls and
place on cookie sheet.
5. Bake the meatballs for 10-15 minutes, then
flip and bake for another 10-15 minutes on the
other side.
6. Serve with tomato sauce over pasta or
zucchini noodles.

2022 © The Clean Eating Couple

 healthy potato
soup
INGREDIENTS
2 tablespoons olive oil
1 cup onions diced
1 cup carrots diced
½ cup celery diced
4 cups potatoes peeled and chopped into
1 inch pieces (about 1 lb or 5-6 medium
sized potatoes)
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon fresh rosemary chopped finely
½ teaspoon salt
½ teaspoon pepper
2 cups milk of choice

DIRECTIONS
1. In a large pot, heat olive oil. While oil is
heating, chop veggies.
2. Sauté onions, carrots, and celery until onions
are translucent, about 10 minutes
3. Add all remaining ingredients, except milk.
4. Bring the soup to a boil. Allow it to boil for 30
minutes, or until your potatoes are fork tender.
5. Once cooked, stir in milk. Use an immersion
blender or regular blender to make the soup
smooth. Serve with your favorite toppings like
bacon, chives or cheese.

2022 © The Clean Eating Couple

 greek chicken
zoodles
INGREDIENTS
1 tablespoon olive oil
1 lb chicken breasts, cut into 1/2 inch cubes
1/4 teaspoon pepper
1/2 teaspoon each: dried oregano, dried
thyme, dried basil
1/3 cup kalamata olives, halved
1/3 cup sun-dried tomatoes in olive oil drained
1 cup marinated artichoke hearts
1 tablespoon lemon juice, freshly squeezed
1 lb zucchini spiralized, about 3 medium
zucchini

DIRECTIONS
1. In a pan, heat olive oil. Add in chicken + sauté
until brown on edges, approximately 15 minutes.
2. Once chicken is cooked, add in spices, olives,
sun dried tomatoes + artichoke hearts. Stir to
combine + cook for an additional 2-3 minutes.
3. When ready to eat, add in lemon juice and
spiralized zucchini. Toss with the rest of the
ingredients and cook until noodles start to soften,
approx 2-3 minutes.

2022 © The Clean Eating Couple

about the blogger

The Clean Eating Couple by Liz

Marino is a healthy food website
focused on sharing simple, easy
to follow healthy recipes. Liz
creates simple, nutritious recipes
that use basic pantry staples to
get a healthy dinner on the table
in a short amount of time. The
Clean Eating Couple is for busy
people who want to feed their
family incredible meals they can
feel good about eating.

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