Healthy Dinners Choices Your Family Will Love - Burn Boot Camp
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Healthy Dinners Choices Your Family Will Love

January 26, 2012

Here are some excellent healthy meals that will satisfy you and your family! I have made a different one every night for the past 5 nights and I love the taste of  every single one! I like to put lots of different vegetables in my Turkey Roll-up’s but if you aren’t into “the works” just pick what you’d like. The Meatloaf is A.M.A.Z.I.N.G. and it gets pretty addicting so I had to do portion control and put it away before I ate the whole thing! These recipes are the reason why eating healthy is just so easy! …when you try some of these I am sure you will tweak them in your own way, let me know what you did and how it tasted….

Lemon Pepper Chicken


Lemon Pepper seasoning to taste

6-7 chicken breasts


Clean and trim excess fat from chicken breast.

Season with lemon pepper seasoning to taste.

Bake in 350 degree oven until chicken is no longer pink.

Sauteed Swiss Chard

1 red bell pepper

¼ medium red onion

1 bunch of swiss chard

2 strips nitrate/nitrite free bacon


Wash and clean all vegetables. Dice red bell pepper and red onion into bite sized pieces.  Remove leaves from the stems of the swiss chard.  Save about five or of them stems and discard the rest.  Dice the 5 stems into bite sized pieces.  Dice the swiss chard leaves into bite sized pieces as well. Dice the bacon into bite sized pieces.

In a sauté pan or skillet began to cook the bacon.  Before it is fully brown, add the diced onion, bell pepper, and swiss chard stems.  Saute until softened.  Once soft, add the swiss chard leaves and sauté until the leaves have wilted and are soft (should resemble spinach).

Brussels Sprouts

3 strips nitrate/nitrite free bacon

1 lb of brussels sprout


Pre heat oven to 350 degrees. Wash, clean and chop brussels sprout in half.  Dice bacon into bite sized pieces. In sauté pan or skillet, begin to cook the bacon.  Before it is fully brown, add the brussels sprouts.  Saute them for 2-3 minutes.

Remove from heat and pour into a glass baking pan.  Place in preheated oven and let bake for 15 minutes (or until the sprouts are tender).

Everyday Meatloaf (adapted from Sarah Fragoso’s cookbook Everyday Paleo)

3 pounds grass fed beef

3 eggs

1 ½ six ounce cans of tomato paste

1 red onion

3 garlic cloves

½ cup fresh basil

1 teaspoon marjoram


Preheat overn to 350 degrees.

Mix all ingredients by hand in large mixing bowl.

Please meat mixture into glass baking dish and form into a loaf.

Bake for an hour or until the meatloaf is no longer pink in the middle.

*Sarah Fragoso’s recipe calls for one cup of almond meal to act as a binding agent, but Woodman’s was all out so I didn’t use any.  You may add this!

Turkey Roll-ups

Your favorite nitrate/nitrite free turkey deli meat

Red Bell Pepper


Avocado slices

*your favorite other veggies and healthy fillings


Cut red bell pepper, cucumber and avocado slices into strips.

Place one slice of cucumber, pepper, and avocado in center of turkey slice.

Roll closed.

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