What Nutritionist Eat For Dinner?

Hi Warrior Chics!

Ever since I started living a healthy lifestyle and working as a Nutritionist, the first thing I’m asked is “What Nutritionist Eat For Dinner? 

Well for me! My top five go to quick and easy dinner ideas that are kid approved- at least by my four are:

1. Taco Salad

Ground Turkey

1 Package of Old El Paso Taco Seasoning

3/4 cup water

2 tbsp beef broth

Heat skillet pour beef broth in then add ground turkey. Cook until done. Add Old El Paso Taco Seasoning and water. Cook for another 3-5 minutes.

Salad Mix

4 cups of spinach spring salad mix

1/2 cup chopped tomatoes

8 tbsp sour cream

1 cup shredded cheddar cheese

salsa

3/4 cup guacamole (optional)

2. Grilled Chicken Salad

1 lb of chopped chicken breast

2 tbsp chicken broth

Salad Mix

2 sliced cucumbers

3 boiled organic eggs

1 tomato

1/2 avocado

1 cup shredded cheese

4 cups of Spinach Spring Salad Mix

dressing of choice: I squeeze 1/2 of fresh lemon juice on top

Sauté chicken breast in McCormick Rotisserie seasoning

with 2 tbsp chicken broth. Arrange salad ingredients on a plate and add cooked chicken. 

3. Steamed Broccoli, Baked Fish and Candied Baby Carrots

Steamed Fresh Broccoli or buy frozen steamed bag follow instruction on bag.

Fresh Broccoli

Step 1: Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.

Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.

Step 2: Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.)

Step 3: Add broccoli, steam 5 to 6 min: Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.

Baked Fish

1-1/2 lbs Fish filets

4 tbsp I can’t believe it’s not butter

2 tbsp lemon juice

2 tsp garlic powder

2 tsp onion powder

pepper to taste

1/2  tsp thyme

1 tbsp parsley

Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.

Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.

In a small bowl, combine melted butter, lemon juice, garlic powder, onion powder, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.

Bake at 425 for about 20 minutes.

Candied Baby Carrots: 

2 tbsp brown sugar

1 stevia pack

1 tsp vanilla

1 tsp cinnamon

3 tbsp of I can’t believe it’s not butter

dash of nutmeg 

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!

Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

4. Baked Teriyaki Salmon, Sweet Potato and Green Beans

Baked Teriyaki Salmon

2 tbsp low-sodium teriyaki sauce

1 tbsp honey

1 tbsp rice vinegar

4 tsp chopped garlic, divided

1 tsp grated ginger

1 tsp olive oil

Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and olive oil. 

Place salmon in ziplock bag sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. Place salmon in foil and wrap tightly then place in a shallow dish. Then cook 20 minutes. 

Sweet Potato

 6 Sweet Potato's

Wrap sweet potato in foil. Cook 1-2 hours on 350°F.

Serve with butter and cinnamon. 

Green Beans

sea salt

2 lb. of green beans

2 tbsp of I can’t believe it’s not butter

Wash and drain the beans. Put 1 cup chicken broth in a medium saucepan. Add the beans and cook until tender but still very crisp, about 6 minutes.

Drain the beans and add the butter, tossing to coat as it melts. Season with sea salt.

5. Cabbage and Turkey Sausage

Turkey Sausage

2-3 packs of Butterball Turkey Sausage

1/2 cup water

Chop turkey sausage in place in a baking dish. Add water. Cook 45 minutes on 350°F.

Cabbage

3 slices of turkey bacon

1/4 cup chopped onions

6 cups of cabbage

1/2 cup of chicken broth

2 packs of stevia

sea salt and pepper to taste

Vinegar (Optional)

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.

Cook onion in the hot bacon grease until tender. Add cabbage, and stir in chicken broth, stevia, salt, and pepper to taste. Cook until cabbage wilts, about 15- 20 minutes. Stir in bacon. Splash with vinegar before serving.

There you have it!

Be Inspired to Live a Healthy Lifestyle

Warrior Chic

XOXO