3 Delicious Healthy Recipes You Must Try

Posted by Merritt Clubs

Feb 21, 2017

bigstock-chicken-fajita-169261976.jpgEating healthy can be difficult. Sometimes healthy food doesn't taste as good as junk food, no matter how much we want it to. But here are some healthy recipes that you might just love anyway. 

Banana Pancakes

What you need to make 1 pancake:

  • 1 egg
  • 1 banana
  • 1 tablespoon oil

Put oil in small or medium pan and start heating on medium heat. Then in bowl, mash up banana and mix in egg until it is mostly smooth with small chunks of banana. Then pour into pan and cook until egg is completely cooked, about 10 minutes, flipping when necessary. Enjoy with a small amount of sweetener, or by itself. 

Baked Chicken Fajitas

What you need for 6 servings: 

  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 12 6-inch flour tortillas, warmed
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 14.5-ounce can green chiles, drained
  • 1/4 teaspoon salt
  • 1 medium onion, cut into thin strips
  • 2 teaspoons ground cumin
  • 1 medium green pepper, cut into thin strips
  • 2 teaspoons chili powder
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons canola oil

Combine peppers, chicken, onion, and tomato in greased 13X9 baking dish. In separate container, mix oil, salt, chili powder, and cumin and then drizzle over the top of the chicken and vegetables. Toss it all together to coat the chicken in the oil. 

Bake at 400 degrees for about 23 minutes, or until vegetables are tender and chicken is cooked. Spoon filling onto tortillas and wrap into fajitas. Add lettuce if you'd like. Enjoy. 

Portobello Pockets

What you need for 8 servings:

  • 1/4 cup water
  • 8 6-inch pita breads, cut in half
  • 3 tablespoons lime juice
  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons canola oil
  • 2 small zucchini, cut into 1/4 inch slices
  • 1 tablespoon italian seasoning
  • 1 medium sweet yellow pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon dried celery flakes
  • 1 teaspoon dried minced garlic
  • 1 pound baby portobello mushrooms, sliced
  • 1/4 teaspoon salt

In large, resealable bag, add water, lime juice, italian seasoning, garlic, celery flakes, salt, cumin, nutmeg, pepper, and cayenne pepper. Add the zucchini, mushrooms, onions, and peppers. Seal bag and shake to coat vegetables. Refrigerate overnight

In large, nonstick pan, cook vegetable mix, stirring frequently, on medium heat for about 8 minutes. Then stir in cheese and cook until cheese is melted. Stuff each pita with 1/2 cup of mixture. 

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Topics: recipe, Healthy Recipes