What to make for dinner? How many times a week, month, or year do you ask yourself that question? Most evenings the real question is what main dish to make for dinner? Once you determine the main dish, the rest of the meal is easier. Our delicious dinner recipes focus on great dinner ideas for beef, pork, chicken, turkey, seafood, casseroles, or pasta dishes.
When planning dinner meals, strive for a balance in the foods you are preparing. By properly combining protein, carbohydrates, and fat you achieve a balanced energy intake. A healthy dinner includes a mix of plenty of lean vegetables, a starchy vegetable or whole grain, and a small amount of protein.
For us, while protein is the main focus for the dinner menu, it is only one-fourth of the dinner plate. But this does not mean that an occasional piece of juicy steak is off-limits. We just keep the meat portion size under control at about four ounces. The same portion size applies to fish, chicken, pork, turkey, or shellfish.
Our delicious Dinner Category on Your Daily Food Choices blog contains three sub-categories:
- Beef & Pork
- Chicken & Turkey
Why Protein is Essential for Your Health:
Protein is essential for human health. Protein is one of the three macronutrients that the human body needs to function properly. The other two macronutrients are carbohydrates and fats. For more information on fats, check out this post on The Truth about Dietary Fats.
Our bodies use proteins, the main building blocks of our body, to help form muscles, organs, tendons, and skin. According to the Dietary Reference Intakes published by the USDA, 10% – 35% of daily calories should come from protein.
Your body needs protein for:
- Proper body growth and strong bones
- Providing immune function
- Repairing tissue damage
- Helping stabilize blood sugar levels
- Making essential enzymes and hormones
- Preserving lean muscles
- Providing energy when carbohydrates are not available
- Helping you feel full so you don’t overeat
- Improving your mood
- Promoting cognitive function and learning
Is Red Meat Good or Bad for You?
Talk about an emotional loaded question. Despite the fact that we humans have eaten red meat since the caveman, the consumption of red meat is highly controversial.
Eating red meat comes down to personal choice. For us, it is part of our dietary plan. As for whether red meat causes health issues like cancer, cardiovascular disease, or diabetes, I highly recommend you do your own research and draw your own conclusion.
When consuming red meat you do need to limit the amount. The American Heart Association recommends that you limit red meat, skinless chicken, and fish to less than six ounces per day.
What are red meats?
Depends on whose definition you want to use. Commonly defined, red meat is red when raw and dark in color when cooked.
In nutritional science, which studies the metabolic and physiological responses of the body to diet, red meat is any meat that has more myoglobin (an iron and oxygen binding protein) than white meat.
According to the USDA, red meats are all meats obtained from mammals, regardless of cut of meat or age of animal.
The culinary definition is the most complex:
- Meat from mammals (like cattle, horse, and bull)
- Meat from hunting (wild boar, deer, pigeon, partridge, quail, and pheasant)
- Duck and goose
- Adult pork
- Adult sheep
- Not veal
- Not lamb
The International Agency for Research on Cancer (IARC), a research division of the World Health Organization defines red meat and “all mammalian muscle meat” like:
All this defining is making my head spin. And not a one of the above definitions specially listed bison or buffalo.
Since we normally only use two of these meats in our recipes, for Your Daily Food Choices, red meat is:
It is worthy to note that unfortunately, most red meat comes from cattle that are factory farmed and fed grain-based feed like corn or soy to fatten them up. These cattle also may have received antibiotics and growth-promoting hormones. So when you can, choose grass-fed meat.
What are processed meats?
There are even more definitions for what processed meat is than what red meat is. So let’s go with the definition from the IARC which defines processed meat as “meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.”
Processed meats include:
- Hot dogs
- Corned beef
- Beef jerky
- Canned meat
- Meat-based sauces
- Blood sausage
- Liver pâté
Most processed meat comes from cattle that are factory farmed and fed grain-based feed. Some of these processed meats contain highly refined ingredients like wheat flour, corn syrup, and vegetable oils. Some of them are treated with nitrates, artificial flavors, preservatives, and other chemicals.
Processed meat is less healthy than fresh meat because it contains various chemical compounds (nitrites, polycyclic aromatic hydrocarbons, and heterocyclic amines) that are harmful to your health.
Observational studies show that eating lots of processed meat makes you more likely at risk for:
- Heart disease
- High blood pressure
- Chronic obstructive pulmonary disease (COPD)
- Bowel and stomach cancer
Here’s the deal. Eating lots of processed meats weekly may be harmful to your health. So if you choose to eat processed meats, do so only occasionally. And when you do, choose the best quality available.
What are grass-fed meats?
Grass-fed or organic meats come from animals that are fed and raised organically, meaning that they live their lives on grassland. They are not supplied with unnecessary drugs, growth hormones, and artificial chemicals. Grass-fed cattle usually contain less total fat or fewer calories than conventional cattle.
Grass-fed beef has five times more Omega-3, a fatty acid that benefits heart health, triglyceride levels, and brain function than grain-fed beef. It has twice as much conjugated linoleic acid (CLA), a fatty acid associated with reduced body fat and weight management. Grass-fed beef also has more vitamin E, potassium, zinc, iron, phosphorus, and sodium.
Generally, grass-fed beef is more expensive and harder to find than conventional beef. If you get the chance, give it a try, then choose which is better for your family and budget.
Red meat is highly nutritious
Red meat is very nutritious as it contains many vitamins, minerals, and other nutrients that are good for you. Red meat is high in protein, needed to build muscles, tendons, organs, bones, and skin.
Depending upon which cut of red meat you consume, the fat content and number of calories varies significantly. Red meat is an excellent source of vitamins B12 and B6, along with minerals zinc, selenium, phosphorus, and iron.
According to the U.S. Department of Agriculture, lean meat is any cut of meat with less than 10 grams of fat per 100 grams or about a 3.5-ounce serving. Extra lean meat has less than 5 grams of fat per a 100 gram serving.
Which beef cuts are the leanest?
When it comes to eating beef, you may want to choose the leanest cuts of beef as these are healthier. However, these are not always the tastiest cuts of beef because the cuts with more fat often have the best taste.
We usually choose the leanest cut for ground beef and choose from multiple cuts for steaks and roasts, depending upon cooking method. We prefer fattier cuts for occasional grilled steaks like rib-eye or T-bone. If making casseroles, crock-pot recipes, or stir-fries we choose leaner cuts like top sirloin.
So what’s the difference between leaner top sirloin and fattier rib-eye?
100 grams (3.5 ounces) of leaner top sirloin steak:
- 13 g total fat
- 5 g saturated fat
- 3 g protein
- 201 calories
- 47 mg cholesterol
100 grams (3.5 ounces) of fattier rib-eye steak:
- 22 g total fat
- 9 g saturated fat
- 5 g protein
- 274 calories
- 68 mg cholesterol
The difference between the two cuts is notable. Rib-eye has almost twice as much fat with some increase in calories. Rib-eye also has fewer grams of protein.
5 extra lean cuts of beef:
- Eye of round roast and steak
- Top sirloin steak or strip steak
- Sirloin tip steak
- Top round roast and steak
- Bottom round roast and steak
Which pork cuts are the leanest?
When it comes to eating pork, as with beef, you may want to choose the leanest cuts of pork for everyday consumption. The loin cuts from the top of the pig, like pork loin and pork chop, are more tender and leaner than those cut from the bottom of the pig.
When cooking the tougher cuts like spareribs and hocks, choose low and slow cooking methods like braising, low-heat grilling, or stewing.
So what’s the difference between leaner pork loin and fattier spareribs?
100 grams (3.5 ounces) of leaner pork loin:
- 3 g total fat
- 1 g saturated fat
- 8 g protein
- 110 calories
- 47 mg cholesterol
100 grams (3.5 ounces) of fattier spareribs:
- 23 g total fat
- 8 g saturated fat
- 5 g protein
- 277 calories
- 80 mg cholesterol
The difference for pork is ever greater than for beef. Spareribs are 7 times fattier than pork loin with over twice as many calories. Once again, the fattier cut has less protein.
6 extra lean cuts of pork:
- Pork tenderloin
- Pork boneless top loin chop
- Pork top loin roast
- Pork center loin chop
- Pork sirloin roast or chop
- Pork rib chop or roast
Are Chicken and Turkey Good for You?
Many physicians and nutritionists have advised patients for years that they should eat more chicken and turkey than red meat. The goal of this advice is to lower cholesterol and fat intake.
In general, chicken and turkey have less saturated fat than red meats. Saturated fat can raise blood cholesterol and make risk of heart disease higher.
When consuming chicken and turkey you do need to limit the amount. The American Heart Association recommends that you limit red meat, skinless chicken, and fish to less than six ounces per day.
Which is healthier chicken or turkey?
When you compare chicken and turkey for nutrition information you will see slight differences with turkey being the winner. Making either one part of your dietary plan helps keep weight in check and reduces cholesterol levels, but only if you choose healthy cooking methods and remove the skin.
While fried chicken is an American staple, frying essentially negates the health benefits of eating chicken. Healthier cooking methods are roasting, grilling, stir-frying in broth, and cooking in a crock-pot. When possible, both chicken and turkey are healthier if the skin is removed.
So what’s the difference between chicken without or with skin?
100 grams (3.5 ounces) of leaner chicken breast without skin:
- 1 g total fat
- 0 g saturated fat
- 1 g protein
- 110 calories
- 58 mg cholesterol
100 grams (3.5 ounces) of fattier chicken breast with skin:
- 9 g total fat
- 3 g saturated fat
- 8 g protein
- 172 calories
- 64 mg cholesterol
The difference for fat is huge. Chicken breast with skin is 8 times fattier than chicken breasts without skin and it has 62 more calories. As with beef and pork, the fattier option has less protein.
How to include more chicken or turkey in your diet
One of the best ways to eat more chicken or turkey besides outright cooking a whole or part bird is to substitute it in many recipes that call for beef or pork. When substituting with turkey or chicken, read the nutrition labels and choose products without the skin if possible.
Sub chicken or turkey for:
- Ground beef in burgers, casseroles, soups, chili, pastas, tacos, pizza
- Ground sausage in casseroles, soups, pastas, pizza
- Bacon strips
- Sausage patties or links
Health benefits of eating chicken
Chicken is a great source of protein. It is rich in niacin, vitamin B6, selenium, and phosphorus.
Chicken offers these health benefits:
- Prevents bone loss and osteoporosis
- Natural anti-depressant
- Supports kidney, liver, and central nervous system function
- Decreases risk of cardiovascular disease
- Supports teeth and bones
- Boosts metabolism
- Reduces risk of cancer
- Promotes eye health
- Helps repair dry and damaged skin
Health benefits of eating turkey
Turkey is also a great source of protein and is rich in niacin, vitamin B6, selenium, and phosphorus. Turkey has slightly fewer calories, fat, cholesterol, and sodium than chicken.
Turkey offers these health benefits:
- Provides energy and regulates blood sugar
- Helps regulate blood pressure
- Decreases risk of cardiovascular disease
- Stimulates immune system
- Boosts metabolism and thyroid function
- Reduces risk of cancer
- Helps lower cholesterol
- Stimulates energy production and mood
Are Fish and Shellfish Good for You?
When scientists compare world diets, the healthiest diets are those that eat lots of fish. People who eat large quantities of fish have a longer life expectancy. Only one-third of Americans eat fish once a week. Nearly one-half eat fish on occasion or not at all.
When consuming fish you do need to limit the amount. The American Heart Association recommends that you limit red meat, skinless chicken, and fish to less than six ounces per day. Eat fish at least twice per week. Choose fish that is high in omega-3 fatty acids like salmon, lake trout, Atlantic mackerel, and sardines.
Shellfish are edible aquatic shelled mollusks or crustaceans. Common shellfish are clams, crab, lobster, oysters, mussels, scallops, and shrimp. Shellfish are served raw, grilled, baked, steamed, or fried all around the world.
Shellfish are generally higher in cholesterol than fish but most health experts now say that it is okay to get some cholesterol from food and enjoy shellfish in sensible portions.
What makes fish or shellfish so healthy?
Fish is a great source of protein and has little saturated fat than other meats. Fish contains high amounts of omega-3 fatty acids that protect against heart disease, some cancers, and reduce blood pressure. Other benefits of eating fish regularly are reduced risk of stroke, Alzheimer’s disease, and depression.
Shellfish is also a great source of protein and is very low in saturated fat. Shellfish are low in calories and contain good amounts of omega-3 fatty acids. Shellfish is a good source of copper, iron, zinc, and vitamin B12.
While most people can eat fish and shellfish without any dietary concerns, pregnant, breastfeeding women, and young children need to be more careful. Nearly all fish and shellfish contain traces of mercury that may harm pregnant women and young children.
Shellfish allergies are common so take precautions if you have an allergy to shellfish. Reactions vary but many are severe and need immediate medical attention.
Which fish or shellfish is lower in mercury?
Generally, younger fish, smaller fish, and fish that don’t eat other fish have less amounts of mercury.
Fish with less mercury:
- Croaker, Atlantic
- Mackerel, Atlantic
- Mahi Mahi
- Salmon, wild and Alaskan
Which fish or shellfish is higher in mercury?
Generally, older fish, larger fish, and fish that eat other fish have accumulated larger amounts of mercury. Walk away from high-mercury seafood or only eat limited amounts per week.
White albacore tuna has higher mercury content than canned light tuna. Limit albacore tuna to 6 ounces per week. Since shellfish are small, no shellfish is high in mercury.
Fish with more mercury:
- Chilean sea bass
- Mackerel, King and Spanish
- Orange roughy
A Word about Casseroles
I absolutely LOVE casseroles. They are super great dinner ideas. This is really funny, because as a child I hated them. I wouldn’t touch a casserole with a 10 foot pole no matter what meat my mother added to them. Casseroles are so easy to make, and most of all, for us they offer multiple meals. Yea!
Anytime I can make a healthy nutritious dinner and know that I don’t have to cook for next day or two is a huge winner in my book. After all, who can honestly say they love to cook every night. Not me, and I bet not you. So make delicious casseroles your best friend!
Which is a casserole?
A casserole is a large oven-baked dish served from its baking dish. Casseroles usually consist of meat (or chicken or fish), various chopped vegetables, a starch like potatoes, rice, quinoa, or pasta and a broth, stock, or sauce. They may contain cheese and often have a crunchy top.
Casseroles cook slowly in the oven, either covered to start or uncovered. They are usually one-dish meals and only need a simple salad to make the meal complete. Most casseroles are easy to make, but some for special occasions can be elaborate.
Casserole flavors vary depending upon use of herbs, spices, cheeses, nuts, and sauces. They are often made from small amounts of leftovers you have on hand. Casseroles are often thought of as old-fashioned comfort food and reminiscent of family get-togethers.
Why make casseroles?
Casseroles have so many positives in comparison to other recipes. And they are not only for dinner. Many casseroles are specially designed for breakfast but who says you can’t have sausage and eggs for dinner?
5 Reasons for making casseroles:
- Simple: Casseroles are easy to make with common food ingredients and seasonings you most likely have on hand.
- Save time: Casseroles can be assembled the night before and ready to pop into the oven when you get home from work.
- Inexpensive: Most ingredients in casseroles are inexpensive and made with items that are readily available in most grocery stores.
- Economical: Casseroles are large dish items with up to 10 or more servings per dish leaving plenty of leftovers for the next day or two. Many times the leftovers are frozen.
- Tasty: Most casseroles are pleasing in taste to everyone, including children. They are made from common ingredients that everyone loves.
Common types of casseroles:
There are so many types of casseroles. Many are practical solutions to busy lives and the age-old question of “What’s for dinner?”
- Shepherd’s pie
- Coq au vin
How We Plan Our Daily Dinner Meal:
Dinner consists of the same three components as lunch plus a beverage. How easy is that! These three components are starch, protein, and lean vegetables. Think of your plate divided into three sections. One fourth is starch, one-fourth is protein, and one half is lean vegetables.
- The starch comes from starchy vegetables like brown rice, sweet potatoes, red potatoes, corn, peas, beans (kidney, pinto, black, cannellini, butter, northern, navy, etc.), and lentils. The starch can also be a slice of whole grain bread.
- The protein is low-fat protein like skinless chicken, fish, lean beef, lean pork, or turkey. Protein is mostly prepared by baking, broiling, grilling, cooking in a crock-pot, or stir frying in small amount of olive oil or broth. Frying in oil is the least preferred method of cooking protein.
- The lean vegetables that fill half of the plate are lean vegetables with lots of variety and color. Examples are broccoli, spinach, carrots, green beans, cauliflower, beets, squash, mushrooms, tomatoes, peppers, cabbage, greens, and many more. Variety and tasty preparation is the key to keeping the palate engaged.
- For beverages, we drink water or tea. Occasionally we enjoy a glass of red wine or an ice-cold beer.
Healthy Dinner Choices:
- Nothing beats a quick and easy chicken or beef stir-fry with plenty of lean veggies.
- Beef or chicken tacos are quick and nutritious, helping to satisfy that craving for Mexican food. Instead of serving with traditional rice and beans, try serving with lean vegetables, either raw for dipping, or cooked.
- Old-fashioned meatloaf is so easy to make and so satisfying. One meatloaf serves 8 and any leftovers are great for next day’s dinner. Try leftovers as a hearty sandwich for lunch. Add a starch and one or two lean veggies and you have a comforting meal.
- Grill up hearty pan-seared cube steaks and top them with loads of grilled onions and mushrooms. Add a starch or whole grain product and dinner is done.
- Make a savory cabbage and sauerkraut casserole with either ground turkey or beef, whichever you have on hand. Add an eye appealing green salad and enjoy.
- Baked maple sweet salmon is loaded with omega-3 and flavor. Excellent served with sautéed mushrooms, cooked spinach, and roasted baby new potatoes.
- Have a hankering for BBQ? Whip up a batch of BBQ ribs in the oven or the crock-pot. Both are delicious. Serve with a starch like potato salad or corn on the cob, add two lean veggies and dig in.
- Grilled fish tacos with creamy cilantro lime sauce and spicy red cabbage are easy, tasty, and make a complete meal.
- Craving pizza? Make a hearty pizza flavored casserole with turkey Italian sausage, pepperoni, and kale. To complete the meal, grab a cold tall one or pour a glass of red wine. And maybe add a salad.
- Football season or not, roasting a big batch of chicken wings is always a hit. Add roasted fries and tons of veggies for dipping and you are set.
- Have a craving for Chinese? Make skinny honey orange chicken in a skillet or as a crock-pot meal. Vegetable noodles make a lovely addition to this meal.
- One of our favorite go to meals when wanting something quick is BBQ sausage and peppers. If desired, add a whole grain product to this one-pan meal.
- Lemon baked flounder with an olive and tomato topping is so delicious. Add a quick rice dish and roasted asparagus to complete this one.
- Make a cheesy tater tot casserole, a sure-fire win with the children. Serve with a green salad or lean vegetable.
- The crock-pot is great for making a roast, ham, or smothered pork chops. Any of these meats go well with sweet potatoes, green beans, and sliced tomatoes.
- Chicken or shredded beef enchiladas served with spicy tomato salsa are so good. We love both of these filling items and often eat without any other side dish.
17 Quick and Easy Tips for Making Dinner
- Low-fat cooking techniques like stir-fry, baking or poaching are important to building flavor without overdoing fat or salt. Add plenty of flavor enhancing herbs and spices to reduce need for over salting without sacrificing flavor.
- When poaching, use a combination of flavorful stock and red or white wine. Infuse the liquid with lemon juice and/or lemon zest and fresh herbs like basil, parsley, cilantro, dill, rosemary, or thyme.
- Keep plenty of health beneficial garlic on hand. Use this strong-smelling and deliciously tasting ingredient often. Garlic has very few calories but is highly nutritious.
- When you remove a pan with handle from the oven and set the pan on top on the range, always place an over mitt over the handle. This is an excellent reminder that the pan handle is hot!
- Pat food like chops, steaks, chicken, and fish dry with a paper towel before searing for a crisp and golden product.
- Use acid flavoring agents like lemon juice, lime juice, balsamic vinegar, pomegranate vinegar, cooking sherry, or wine to brighten up and enhance flavor. These acids are very healthy, help control blood sugar levels, and aid digestion.
- When slicing raw meat like steak, look at marbling strings that run across the surface of the meat. Slice perpendicular to these strings, not parallel to produce tender pieces of meat for cooking.
- Plan for plenty of tasty leftovers. Leftovers are your friend. Anytime you can prepare all or a part of a meal for tonight’s dinner and have enough to serve tomorrow’s lunch or dinner is a win in my book. Leftovers mean less time in the kitchen and more time for other activities. Casseroles and crock-pot meals are excellent leftover candidates as these types of meals may give enough food for two or more additional meals. Tip: use a serving the next day and freeze a serving for a “rainy day” (not literally but a day when you don’t want to or have time to cook).
- Have a few simple nutritious meals up your sleeve like chicken tacos, healthy burgers served with hummus and cut up vegetables for dipping, veggie pasta, tuna and white bean salad, or homemade pizza. Make sure you keep ingredients on hand to make these quick dinners.
- Get sneaky! Look for ways to sneak more veggies into your meals. Add spinach or kale to pasta, casserole, and crock-pot recipes. If a recipe calls for two veggies, add four.
- Downsize your 10 inch dinner plates to 8 inch plates to help control portion sizes. Dish up your meals from the stove rather than serving food family style on the dinner table to discourage second helpings.
- Let meats and layered baked dishes like casseroles and pastas rest on the stove for a few minutes after being removed from the oven. For meats, this will allow the meat to absorb the juices instead of them running all over your cutting board. For baked dishes, the layers will hold together better making for easier cutting.
- When frying a steak or chop, let the pan get hot before adding oil. Then let the oil get hot before adding the food to achieve a nice golden-brown surface.
- Extra virgin olive oil (EVOO) should never be used for high heat frying. Heating destroys the benefits of EVOO and turns this oil into dangerous trans fat. Save this tasty oil for sautéing, dipping breads, and salad dressings.
- When browning lean ground beef or turkey for tacos or Sloppy Joes, dice up at least one, maybe two, red, green, or yellow peppers and a small onion to cook with your meat.
- Choose lean cuts of red meat. Lean cuts usually contain words like “loin”, “sirloin”, or “round” in the cut name. Trim off as much fat as possible before cooking.
- When cooking anything on top of your range, always keep the handle of the pan turned inward on the range and not outward off the range. You do not want to accidentally bump the pan handle and have the hot ingredients spill on the floor or even worse on you or a loved one!
Wrapping up on Great Dinner Ideas
We chatted about why your body needs protein. We discussed if red meat is good for you, examined the definition of red meats, and looked at which red meat and pork cuts are the leanest. Then we discussed if chicken and turkey are good for you and we reviewed their respective health benefits. We took a quick look at the health benefits of fish and shellfish including which are lower in mercury.
We talked about casseroles and why you should make them. We showed you how we plan our dinner meal and gave you a few suggestions for healthy dinner choices. We also gave you several tips for making dinner.
There is so much more we could discuss, but now the choice is yours. You need to decide what to make for dinner. Will it be red meat, chicken, turkey, fish, shellfish, or a satisfying casserole? All are delicious and nutritious. Let us know if you have any questions.
Need more information for great dinner ideas? Below are a few articles for you to check out.
Sources and Enlightening Reading
What Is Protein? By Cathy Cassata from Everyday Health
10 Easy Portion Control Tricks by Kristen Stewart from Everyday Health
Decoding Food Labels by Marie Suszynski from Everyday Health
What’s For Dinner by Rebecca Katz
Macronutrients: the Importance of Carbohydrate, Protein, and Fat by McKinley Health Center
Red Meat & Cancer – Again! Will It Ever Stop? By Chris Kresser
Beef 101: Nutrition Facts and Health Effects by Atli Arnarson, PhD from Authority Nutrition
You’ll Be Surprised What Counts as Processed (and Red) Meat by Korin Miller
Making Healthy Meals for Families on the Go by Beth W. Orenstein from Everyday Health
Why Processed Meat is Bad For You by Atli Arnarson, PhD from Authority Nutrition
Why is Turkey Better than Chicken? by Weight Loss For All
Top 10 Health Benefits of Eating Chicken by Anna Fleet from Active Beat
One Fish, Too Much Fish, How Much Fish? by Go Ask Alice!
Choose the Right Fish To Lower Mercury Risk Exposure by Consumer Reports
Meat & Fish by American Heart Association
What Is a Casserole Anyway? How Do You Define It? by the kitchn
Cooking Different Types Of Casserole by Elizabeth Harrell from Lifescript
We Appreciate You!
Thanks for stopping by and letting us share a little about our healthy dinner philosophy.
We are here for you as a guide and as a friend. Let us know how we can help you embrace a healthy lifestyle.
Here’s to lower calorie, great tasting recipes, and living well! And remember, what you eat really matters!
Linda and Steve
P.S. Don’t miss a thing! Enter your email address below to get tasty recipes and health & wellness tips every week! We hope you will join us on our healthy living journey.
Affiliate Disclaimer: The content shared may have mentioned name brand products. However there are currently no affiliate links on this page and Your Daily Food Choices is not getting any money, compensation, or sample products. We mentioned these products because we truly love them and use them in our dietary plan.