Recipes to brighten up your Tiering day
If you’re looking for healthy dinner recipes that taste amazing, then you’ve found the perfect place. These delicious dishes are packed full of nutrients, vitamins, minerals, and fiber, making them an excellent option for vegetarians and non-vegetarians alike.
1. Salmon-Apple Burgers with Cucumber Yogurt Sauce
• 2 Salmon fillets.
• 1/2 cup of chopped apple.
• 1/3 cup of bread crumbs.
• 1 tbsp. butter.
• 1 tsp. freshly ground black pepper.
• Salt and fresh ground black pepper, to taste.
• Lemon juice, for garnish.
• Fresh cilantro leaves for garnish.
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small bowl, combine the breadcrumbs, salt, pepper, lemon juice, and cilantro. Mix well.
3. Place the salmon in an ovenproof dish. Spread the breadcrumb mixture over the top. Bake until golden brown on both sides, about 20 minutes.
4. Meanwhile, heat the grill or broiler. Grill the apples until they are slightly softened, about 3–5 minutes per side. Let cool. Cut into cubes.
5. To serve, place the salmon on a plate, top with the grilled apple, and drizzle with yogurt sauce. Garnish with lemon juice and cilantro. Serve immediately.
2. Kale and Artichoke Chicken Casserole
• four boneless chicken breasts.
• 1 can artichokes, drained and quartered.
• 1 bag frozen kale, thawed.
• 1 jar marinara pasta sauce.
• 1 jar roasted red peppers, drained and diced.
• 1 cup shredded mozzarella cheese.
• 1 egg, lightly beaten.
• 1/2 cup grated Parmesan cheese.
• 1/2 cup Italian breadcrumbs.
• 1/4 cup olive oil.
• 1/4 cup milk.
• 1/2 teaspoon garlic powder.
• 1/8 teaspoon of crushed red pepper flakes.
1. Heat oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking pan.
2. Combine all ingredients except the breadcrumbs and olive oil in a large mixing bowl. Stir well. Pour into prepared pan. Sprinkle with breadcrumbs. Drizzle with olive oil.
3. Cover with foil and bake for 30 minutes. Remove from oven, uncover, and sprinkle with remaining breadcrumbs. Return to the oven and continue cooking for 15 more minutes. Remove from oven and let stand 10 minutes before serving.
3. Roasted Veggie Pasta Salad
• 1 package rotini pasta.
• 1 zucchini, cut into half-moons.
• 1 yellow squash, cut into half-moons.
• 1 sweet potato, peeled and cubed.
• 1 red bell pepper, sliced.
• 1 green bell pepper, sliced.
• 1 orange bell pepper, sliced.
• 1 tomato, seeded and diced.
• 1 bunch of scallions, thinly sliced.
• 1 avocado, pitted and cubed.
• 1/2 cup feta cheese, crumbled.
• 1/4 cup extra virgin olive oil.
• 1/4 cup balsamic vinegar.
• 1 clove garlic, minced.
• 1/8 teaspoon kosher salt.
• 1/8 teaspoon freshly cracked black pepper.
1. Cook pasta according to directions on the package. Drain and rinse under cold water. Set aside.
2. In a medium bowl, toss together the vegetables, pasta, feta, olive oil, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for at least one hour. Toss again just before serving.
4. Thai Fish Curry
• 2 tablespoons vegetable oil.
• 1 tablespoon curry paste.
• 1 pound cod fillets.
• 1/2 pound shrimp, deveined and tails removed.
• 1 can coconut milk.
• 1 can light coconut milk.
• 1 lime, juiced.
• 1/2 cup unsalted peanuts, coarsely chopped.
• 1/2 cup fresh basil leaves, torn.
• 1/4 cup fresh mint leaves, torn.
• 1/4 cup fresh cilantro.
1. Heat the oil in a wok or skillet over high heat. Add the curry paste and stir-fry until fragrant, about 1 minute. Reduce the heat to low, add the fish and shrimp, and cook, occasionally stirring, until opaque throughout, about 5 minutes. Transfer the fish and shrimp to a platter.
2. Add the coconut milk to the wok and bring to a boil. Cook until reduced by half, about 5 minutes. Add the lime juice and return the fish and shrimp to the wok—season with salt and pepper.
3. Transfer the mixture to individual bowls. Top each with some of the peanuts, basil, mint, and cilantro. Serve warm.
5. Chicken with Ginger Beet Noodles
• 1 pound boneless skinless chicken breast.
• 1 tablespoon sesame oil.
• 3 cloves garlic, minced.
• 1 piece ginger, peeled and minced.
• 1 small beet, peeled and julienned.
• 4 ounces snow peas, trimmed and thinly sliced diagonally.
• 1/2 cup soy sauce.
• 1 tablespoon rice wine vinegar.
• 1 tablespoon honey.
• 1 tablespoon cornstarch.
• 1 tablespoon vegetable oil.
• 1/2 cup shredded carrot.
• 1/2 cup shredded cabbage.
• 1/2 cup shredded napa cabbage.
• 1/2 cup bean sprouts.
• 1/2 cup cooked brown rice.
• 1/3 cup roasted cashews.
• 1/3 cup slivered almonds.
• 1/4 cup chopped fresh chives.
• 1/4 cup chopped fresh parsley.
• 1/4 cup chopped fresh cilantro.
• 1/4 cup chopped fresh mint.
1. preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the chicken between two pieces of plastic wrap and gently pound it with a meat mallet or rolling pin until it is roughly 1/4 inch thick.
2. Heat the sesame oil in a large nonstick pan over medium-high heat. Add the chicken and cook until golden brown, about 6 minutes per side. Transfer to the prepared baking sheet—Bake for 20 minutes.
3. Meanwhile, combine the garlic, ginger, beet, and snow peas in a small bowl; set aside. In another small bowl, whisk together the soy sauce, rice wine vinegar, and honey; set aside.
4. Remove the chicken from the oven and let rest for 10 minutes. Cut into strips.
5. Whisk the cornstarch into the soy sauce mixture; add to the pan with the chicken. Bring to a simmer and cook for 2 to 3 minutes, stirring constantly. Stir in the carrots, cabbage, and bean sprouts
6. Return the chicken to the pan and turn off the heat. Let’s sit for 5 minutes.
7. To serve, top the chicken with the reserved veggie mixture, rice, nuts, herbs, and cashews.
6. Healthy Arugula, Cherry Tomatoes, and Prosciutto Pizza
• 1 prebaked pizza crust.
• 1/4 cup olive oil, plus more as needed.
• 1 clove garlic, crushed.
• 1 teaspoon dried oregano.
• 1/2 teaspoon kosher salt.
• 1/2 teaspoon freshly ground black pepper.
• 1/2 cup cherry tomatoes, halved.
• 1 bunch arugula, tough stems removed.
• 8 thin slices prosciutto.
• Fresh mozzarella cheese, grated.
1. preheat oven to 450°F. Brush the bottom of a 12-inch pizza pan with olive oil. Spread the garlic on the dough, then sprinkle with the oregano, salt, and pepper. Arrange the tomato halves cut sides up on the dough. Sprinkle with the remaining ingredients. Drizzle with additional olive oil if necessary.
2. Bake for 15 minutes. Remove from the oven and carefully slide onto a cooling rack. Cool completely before slicing.
7. Butternut Squash Pasta Salad
• 1 butternut squash, peeled, seeded, and diced.
• 1 red bell pepper, seeded and diced.
• 1 green bell pepper, seeded and diced.
• 1 yellow onion, diced.
• 1 stalk celery, diced.
• 1/2 cup extra virgin olive oil.
• 1/2 cup balsamic vinegar.
• 1/2 cup lemon juice.
• 1/2 cup grated Parmesan cheese.
• 1/2 cup crumbled feta cheese.
• 1/2 cup chopped walnuts.
• 1/2 cup uncooked whole wheat pasta.
1. In a large bowl, toss all the vegetables and seasonings together. Cover and refrigerate for at least 30 minutes.
2. Cook the pasta according to package directions. Drain and rinse under cold water. Toss with the salad. Serve immediately.
8. Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
• 1 pound jumbo shrimp, peeled and deveined.
• Salt and freshly ground black pepper.
• 4 heads romaine lettuce.
• 1/2 cup olive oil.
• 3 serranos, thinly sliced.
• 2 tablespoons fresh mint leaves.
• Lemon wedges.
1. Preheat grill to high. Season the shrimp with salt and pepper. Grill the shrimp for 2 to 3 minutes per side, just enough time to cook through. Set aside. Meanwhile, prepare the salsa by combining the olive oil, serranos, and mint in a small bowl. Add salt and pepper to taste.
2. To assemble, place each head of lettuce on a plate. Top with two or three shrimp and drizzle with some of the sauce. Garnish with lemon wedges.
9. Spicy Chicken and Black Bean Enchiladas
• 1 tablespoon vegetable oil.
• 1 medium onion, finely chopped.
• 1clove garlic, minced.
• 1 can black beans, rinsed and drained.
• 1 can stewed tomatoes, undrained.
• 1/4 teaspoon cayenne pepper.
• 1/8 teaspoon ground cinnamon.
• 1/8 teaspoon ground cloves.
• 1/8 teaspoon ground nutmeg.
• 1/8 teaspoon ground coriander.
• 1/8 teaspoon ground ginger.
• 1/8 teaspoon salt.
• 1/8 teaspoon freshly ground black pepper.
• 1/4 cup cornmeal.
• 1 egg lightly beaten.
• 1/3 cup milk.
• 1/3 cup flour.
• 1/4 cup shredded sharp Cheddar cheese.
• 1/2 cup canned enchilada sauce.
• 6 tortillas.
• 1/2 cup sour cream.
• Chopped scallions.
1. Heat the oil in a skillet over medium heatSauté the onions until softened, about 5 minutes. Stir in the garlic; saute another minute—transfer mixture to a mixing bowl.
2. Add the rest of the ingredients except the sour cream and mix well—spoon one-third of the mixture into an ungreased 9×13 baking dish.
3. Repeat twice more with the same amount of mixture—Preheat the broiler. Pour the enchilada sauce over the top of the last layer of chicken mixture.
4. Broil until bubbly, about 10 minutes. Let stand 5 minutes before serving. To serve, cut the enchiladas into squares. Sprinkle with sour cream and garnish with scallions.
If you want to eat well but don’t know what to cook, we’ve got you covered with our list of healthy dinner recipes. and they’re all delicious! These are just some of the best healthy dinner ideas out there, from easy-to-make meals to dishes that require more time and effort.