Most of us don’t have the energy or know-how to cook healthy meals every night of the week. However, a healthy diet is essential to a healthy lifestyle. We rounded up some quick clean-eating recipes for busy fitness enthusiasts. Every recipe is as tasty as it sounds. Best of all, you only need a handful of groceries. Clean eating can be fun for the entire family too. Keep reading to learn more about midweek meals that are as tasty as they are healthy!

Creamy Lemon Chicken Parmesan

Yield: 4 servings

Ingredients:

  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ½ cup half-and-half
  • ¾ cup whole-wheat panko breadcrumbs
  • ½ cup grated parmesan cheese, divided
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • ¼ teaspoon salt
  • ¼ cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 3 tbsp. extra-virgin olive oil
  • 1 cup low-sodium chicken broth
  • (4) 4-ounce chicken breast cutlets

Directions:

  1. Preheat oven to 400°F. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Combine panko, ¼ cup Parmesan, Italian seasoning, and garlic powder in a third shallow dish. Working with one at a time, coat each cutlet in flour, shaking off the excess. Transfer to the egg mixture and turn to coat. Transfer to the panko mixture and turn to coat. Reserve one tablespoon of the flour (it will be cooked later) in a small bowl. Discard any remaining flour, egg, and panko mixture.
  2. Heat one tablespoon oil in a large skillet over medium-high heat. Add two cutlets and cook, flipping once, until golden (one to two minutes per side). Transfer to a large baking sheet. Reduce heat to medium and add another one tablespoon oil to the pan. Add the remaining two cutlets and cook, flipping once, until golden on both sides. Transfer to the baking sheet. Bake the cutlets until cooked throughout (10 minutes).
  3. Meanwhile, wipe out the pan. Add the remaining one tablespoon oil and heat over medium-high heat. Add garlic and cook, stirring, until fragrant (about 30 seconds). Add broth, lemon juice, and salt to the pan. Bring to a boil. Whisk half-and-half into the reserved one tablespoon flour. Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon (eight to 10 minutes). Remove from heat.
  4. Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining ¼ cup parmesan and parsley.

Crispy Fish Sticks with Pea and Potato Mash

Yield: 4 servings

Ingredients:

Fish Sticks:

  • ¼ cup whole-wheat flour
  • ½ tsp. garlic powder
  • ½ tsp. ground paprika
  • 2 tsp. dried dill
  • 2 cups whole-grain pita chips or crackers
  • 1 pound Pacific skinless cod or rockfish fillets, cut into 4 x 1-inch strips
  • 1 lemon, cut into wedges

Mash:

  • 1 pound new potatoes, scrubbed and quartered
  • 1 cup frozen peas
  • 1 tbsp. organic unsalted butter

Directions:

  1. Preheat oven to 450°F. Line a rimmed baking sheet with foil and arrange an ovenproof rack over top. Mist rack with cooking spray and set aside.
  2. Prepare mash: In a large saucepan, add potatoes and enough water to cover by two inches. Bring to a boil, then reduce heat to medium and simmer until tender, about 10 minutes. Add peas and return to a simmer, then drain and return to saucepan. Add butter, lemon zest, salt, and pepper. Using a potato masher, mash until smooth. Stir in milk and cover to keep warm.
  3. Meanwhile, in a large shallow dish, mix together flour, garlic powder, and paprika. In a large bowl, whisk together egg whites and dill. Add pita chips or crackers to a zip-top bag and pound until finely ground using a rolling pin or the bottom of a saucepan. Spread on a large plate.
  4. Working with one strip at a time, dredge fish in flour, shake off excess, and dip in egg white mixture. Press both sides into ground chips to coat. Arrange on prepared rack and bake until golden brown and fish is opaque throughout, about 10 minutes. Serve with mash and lemon wedges.

Grilled Pork Chops with Two-Melon Salsa

Yield: 4 servings

Ingredients:

Salsa:

  • 1 cup chopped seedless watermelon
  • 1 cup chopped honeydew melon
  • 3 tbsp. sweet onion, finely chopped
  • 1 tbsp. jalapeno pepper, finely chopped
  • 1 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh lime juice
  • 1/8 teaspoon salt

Pork Chops:

  • 2 tsp. canola oil
  • 1 ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • (4) 4-ounce boneless center-cut pork chops, trimmed
  • Cooking spray

Directions:

  1. Prepare salsa by combining the first seven ingredients in a bowl. Set aside.
  2. Prepare pork chops by heating a grill pan over medium-high heat. Combine oil, chili powder, garlic powder, salt, and black pepper in a small bowl. Rub oil and seasoning mixture over both sides of porch chops. Coat pan with cooking spray. Add pork to pan and cook for four minutes on each side or until desired degree of doneness. Serve with salsa and enjoy!