Tasty and healthy dinner recipes | eathealthy
TASTY AND HEALTHY DINNER RECIPES (Quick and easy recipes for your healthy lifestyle)
You don't need a lot of time to cook tasty and healthy dinner recipes at home, and these options are a good example. We give you 10 healthy dinner ideas that can help you lose weight while appreciating food. Delightful thoughts for all preferences
What ingredients should tasty and healthy dinner recipes have? Actually, this relies upon the eating regimen you follow, your objectives, and your way of life. However, by and large, nutritionists encourage us not to remove any food from our diet, unless they are soft drinks, alcohol, ultra-processed, or fried - it goes without saying that they do not fall within the concept of 'healthy dinner'.
These healthy dinners are also palatable and fall outside the mold of restrictive diets. Here variety and flavor come together, so take note!
(Do you also wondering about what to prepare in the morning? Write down these 7 healthy and delicious breakfast recipes to start the day).
With that being said let's head right to these tasty, healthy, and delicious dinner recipes.
7 best tasty and healthy dinner recipes
⦁Broccoli Recipes: 2 Different Ways to Cook It
⦁Barbecued Pork And Potatoes
⦁Bratwurst Potato
⦁Pasticho (Venezuelan Lasagna)
⦁Vegetable tacos
⦁Chicken Enchiladas
⦁Easy Fruit Salad
what are some healthy meals? Well I have to say the first one would be broccoli
Also, it's quick and healthy dinner recipes
1. Broccoli Recipes: 2 Different Ways to Cook It
A quick and easy way to obtain protein, a nutrient present in quinoa. The combination with broccoli, a vegetable rich in fiber and minerals, gives it a delicious flavor, which you can enhance by adding a teaspoon of soy sauce and sesame oil.
Broccoli with a hint of spice
Wash and split 1 kilo of broccoli, put it in a saucepan with boiling water, and leave it for 3 minutes. Drain and reserve.
Sauté 4 minced garlic cloves and chili to taste in olive oil in a pan.
Stir for 1 minute, put the broccoli, mix everything and leave it for a few more minutes until it is at the point that you like.
Broccoli with peanuts and baked
Preheat the oven to 220 ° C. Drizzle the very chopped stems of 1 kilo of broccoli with oil, roast them for 15 minutes, and add 2 tablespoons of rice vinegar.
In a skillet over medium heat, brown the broccoli flowers for about 5 minutes.
Lower the heat and add 1/2 teaspoon of sugar and 1/4 cup of chopped peanuts until golden brown.
2. Barbecued Pork And Potatoes
Serving:8 servings (5 cups sauce)./Prep: 60mins/ Cook: 20mins
Ingredients
1 medium onion, chopped
1/2 cup chopped sweet red pepper
5 garlic cloves, minced
1/4 cup butter, cubed
1 can (29 ounces) tomato sauce
1/2 cup honey
1/2 cup Dijon mustard
1/2 cup molasses
1/4 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 tablespoon chili powder
1 tablespoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon dried tarragon
8 medium red potatoes, cut into wedges
2 pork tenderloins (1 pound each)
INSTRUCTIONS
⦁Add red pepper, garlic, and onions to a big saucepan and sauté in butter until tenderized. Add the following 13 ingredients and stir together. Keep uncovered and simmer for an hour or until the texture has slightly thickened, with occasional stirs in between. Leave 2 cups aside for basting
later.
⦁Keep the remaining sauce refrigerated for later use.
⦁Add potatoes to a saucepan and fill with water. Allow boiling then reduce heat. Keep covered and allow to simmer for
10-15 minutes until the potatoes are cooked partially. Strain
out water and leave aside.
• Cut the tenderloin lengthwise into 8 slices. Poke the
potatoes and pork on metal or soaked wooden skewers
measuring 10-inches. Grill while uncovered using medium
heat settings for 5 minutes per side. Brush using barbecue sauce
• Keep turning and applying barbecue sauce for another 10 minutes or until exuded liquid from the meat is clear and the potatoes have a tender texture.
Nutrition Information
• Calories: 410 calories
• Protein: 17g protein.
• Total Fat: 9g fat (4g saturated fat)
• Sodium: 1045mg sodium
• Fiber: 4g fiber)
• Total Carbohydrate: 68g carbohydrate (40g sugars
• Cholesterol: 47mg cholesterol
3. Bratwurst Potato
Serving: 2 servings. |Prep: 5mins/ Cook: 25mins
Ingredients
2 tablespoons vegetable oil
2 medium red potatoes, cut into 1/4-inch slices
2 fully cooked bratwurst links, cut into 1-inch pieces
1 small onion, chopped
1/3 cup chopped green pepper
2 tablespoons soy sauce
1 tablespoon orange juice
1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Direction
Heat oil in a heavy skillet on moderately high heat. Put in potatoes, then cover and cook until tender-crisp and browned while stirring sometimes for about 6 minutes.
Put in green pepper, onion, and bratwurst. Cook and stir until the vegetables are tender-crisp and the meat is heated for about 5 minutes.
Mix together pepper, salt, basil, orange juice, and soy sauce, then put into the skillet. Cook and stir until the meat and vegetables are both coated evenly, about 1 to 2 minutes
more.
Nutrition Information
Calories: 492 calories
Sodium: 1697mg sodium
Fiber: 3g fiber)
Total Carbohydrate: 25g carbohydrate (6g sugars
Cholesterol: 51mg cholesterol
Protein: 17g protein.
Total Fat: 36g fat (10g saturated fat)
4. Pasticho(Venezuelan Lasagna)
Serving: 20 servings. / Prep: 01hours
50mins / Cook: 35mins
Ingredients
• 1 pound ground beef
• 1 pound ground pork
• 1 large Spanish onion, finely chopped
• 1 celery rib, finely chopped
• 1 small carrot, shredded
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (28 ounces each) of whole tomatoes with basil,
undrained
• 1 can (29 ounces) tomato puree
• 1 bay leaf
1 teaspoon salt
MUSHROOM SAUCE:
• 2-1/4 cups sliced baby portobello mushrooms
• 1/3 cup butter, cubed
• 1 tablespoon olive oil
• 6 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 cups shredded Parmesan cheese
LAYERS:
• 3 packages (9 ounces each) of no-cook lasagna noodles
• 7 cups shredded part-skim mozzarella cheese
• 2 cups shredded Parmesan cheese
STEPS
• On medium heat, cook carrot, beef, celery, onion, and pork in a Dutch oven until the meat is not pink; put in the garlic. Cook
for another minute then drain. Mix in salt, tomatoes, bay leaf, and tomato puree; boil. Lower heat and let it simmer for an hour without cover.
• Put in oil and butter in a Dutch oven; sauté mushrooms until tender. Put in pepper, salt, and cream; boil. Cook and
stir in Parmesan cheese for 20-15 mins until the mixture is thick.
• Remove bay leaf from the sauce. In a greased four-quart baking dish, pour in 1 1/4 cup meat sauce and add 6 noodles on top. Put on 1 3/4 cup meat sauce, a cup of mozzarella cheese, and 6 noodles. Spread 1 1/4 cup mushroom sauce,
1/3 cup Parmesan cheese, and half cup mozzarella cheese.
• Repeat the process for another 3 layers. Add the leftover noodles, meat and mushroom sauce, mozzarella, and Parmesan on the very top until full.
• Bake in 400 degrees F oven, covered, for 20 mins. Remove cover and bake for another 15-20 mins until bubbly and
golden. Set aside for 10 mins then cut.
Nutrition Information
• Calories: 721 calories
• Protein: 31g protein.
• Total Fat: 49g fat (27g saturated fat)
• Sodium: 813mg sodium
• Fiber: 3g fiber)
• Total Carbohydrate: 40g carbohydrate (bg sugars
• Cholesterol: 167mg cholesterol
5. Vegetarian tacos
Without a doubt, tacos are one of the most representative and popular dishes of Mexican cuisine. There are countless versions and recipes since one of their great advantages is that they can be prepared with endless ingredients to suit the consumer. However, we mostly find taco recipes with meat, a situation that can be truly frustrating for those who follow a vegetarian diet.
500 grams of flour
250 milliliters of water
100 grams of butter melted
2 teaspoons of salt
Filling
2 red peppers
1 green bell pepper
3 carrots
3 onions
1 zucchini or zucchini
2 zucchini
Salt and pepper to taste
1. Start by preparing the tortilla dough. Place the flour, salt, and water in a bowl. Mix and incorporate the melted butter. Knead for a few minutes until you get a homogeneous dough that does not stick to your hands.
2. Let the dough rest for half an hour. After this time, separate into about 20 portions. They can come out a few fewer or more depending on the size you prefer for your tortillas.
3. On a flat surface with flour, stretch the tortillas with the help of a rolling pin.
4. In a very hot pan, cook each tortilla on both sides for a few minutes.
5. Clean and peel the peppers, onions, and carrots to make the vegetarian taco filling. Cut all the vegetables into very fine julienne strips.
6. Heat a large frying pan with a jet of oil. Add the vegetables with a pinch of salt and pepper and sauté for a few minutes.
7. Next, clean and cut the aubergines and zucchini into thin slices.
8. Add to the pan with the rest of the vegetables and season again to taste. Cook for about 30 minutes, stirring occasionally to avoid burning the bottom vegetables. If you want to add a few drops of hot sauce, this is the time.
Tip: you can also prepare some vegetarian tacos with textured soy. This would be the time to add it, previously hydrated.
9. All that remains is to assemble the vegetarian tacos. To do this, place a heaping tablespoon of sautéed vegetables on an omelet. Add your favorite seasonings and close carefully. Now you can serve your dish!
6. Chicken Enchiladas
Enchiladas are a Mexican dish based on corn tortillas and salsa, with many variations.
Ingredients
4 lb. skinless, boneless chicken breasts 6-7 cans (10 oz.) Old El Paso green enchilada sauce 1 white onion, diced finely 1 can (3.8 oz.) sliced black olives 2 pkg. grated Mexican cheese 12-14 tortillas (soft taco size)
Instructions
1 Simmer the chicken in enchilada sauce until the chicken can be shredded using two forks.
2 Put the shredded chicken on a large plate and ladle enough sauce onto it to make it moist throughout. (Don’t use enough to have the meat standing in the sauce.)
3 Ladle enough sauce onto a clean plate to cover its surface.
4 Moisten both sides of a tortilla on the plate.
5 Place a generous amount of chicken on the tortilla.
6 Add olives, raw diced onion, and che see, and roll the mixture in the tortilla.
7 Place the enchilada in a baking dish (ladle a bit of the enchilada sauce in the baking dish before adding the enchiladas).
8 Pour some of the remaining sauce on top of the enchiladas and sprinkle cheese on top (you can also add onions and olives on top if desired).
7. Easy Fruit Salad
One of my earliest childhood memories is my brother making a fruit salad with my mother in the kitchen. There are even some photos in one of our family albums where he is seen proudly displaying his culinary creation, standing on a stool to reach the kitchen counter in comfort. Thanks to this memory, I always thought that fruit salads are one of the easiest recipes for kids and a great way to keep them busy and entertained in the kitchen. Those first steps as little chefs are very important, as it allows them to see the difference between loving the kitchen or being afraid / discarding it for life. This fruit salad is an easy and even easier version than the kid-friendly recipe my little brother used to make. This summer is ideal to prepare it,
INGREDIENTS
2oranges1banana, sliced1/4cup grapes, quartered1/4cup papaya, cubed
DIRECTIONS
1Cut the oranges in half and remove the pulp with a knife making sure not to break the skin.2Chop the pulp of the orange and mix it with the other ingredients.3Cut the base of each orange peel so that it lies flat and can be firmly supported. Be careful not to cut too much so as not to pierce the bottom of the orange peel container.4Fill each orange peel container with fruit salad.
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