Try These Easy And Healthy Dinner Recipes

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Dinner time is the time to enjoy yourself with friends and families. But those who are very conscious about their health and weight, are always scared of consuming anything, either breakfast, lunch, or dinner. Moreover, dinner is our last meal of the day and after that, we often get asleep. That is why there remains a limited scope to walk or work out for digestion.

Here, we have picked up some easy and healthy recipes that you can prepare in a shorter period and consume without bothering for health or diet.

Try These Easy And Healthy Dinner Recipes

Try These Easy And Healthy Dinner Recipes That Exactly The Way To Reap All The Benefits Of Healthy Eating! Having an easy and healthy dinner recipe up your sleeve can be a lifesaver. But some of these recipes are bland and boring and others are hard enough to understand they’d make you give up on cooking before you even start. Here I’ve recommended the best cookbooks for easy and healthy dinner ideas that are delicious and nutritious so you always feel satisfied after eating instead of hungry for junk food.”

Read More: Quick And Easy Dinner Recipes For Two

Sesame Steak Stir-Fry

Sesame Steak Stir-Fry

To have this delicious menu on your dinner table, just follow these simple recipes. It takes a maximum of 40 min to prepare this delicious recipe.

  1. Prepare a mixture of soya sauce, brown sugar, and cornstarch, by adding 2 tsp of water and sesame oil ad whisk them well in a bowl. Now steak and toss the mixture.
  2. Heat 2 tsp of sesame oil.
  3. Now add a large skillet with scallions, cabbage, and cucumber.
  4. Fry till the veggies get softened (cook about 2 min).
  5. Put some water and stir them well.
  6. Now, add ginger and jalapenos to the remaining skillet and 2 tsp of sesame oil.
  7. Fry them well until they get browned.
  8. Cook the steak marina-maid and the skillet and cook till the mixture gets thick. Add the vegetables and heat them again.
  9. Serve this tasty menu with rice and enjoy your dinner time in a healthy way.

Chicken Scampi Pasta

easy and healthy dinner recipes Chicken Scampi Pasta

If you are a non-veg lover, then this recipe will drive you to enhance your love.

  1. Heat a large cauldron in high flame and boil the pasta in salted water.
  2. Then sprinkle the chicken with some salt.
  3. In another pan, heat the large skillet over medium or high flame till it gets hot.
  4. Now add the chicken pieces in 2 batches and cook for 2-3 minutes till it gets golden.
  5. Serve the chicken on a plate.
  6. Add 4 tsp of butter to a skillet.
  7. Now, add the garlic and red pepper flakes and cook till they get brown.
  8. Now add the wine to the mixture and cook for about 2 minutes.
  9. Remove the pot from the oven.
  10. Reserve 1 cup of pasta water to cook the pasta.
  11. Now add the skillet and chicken to it.
  12. Serve the menu with lemon zest, juice, and butter. Allow sprinkles of grated cheese for garnishing.

Hope these recipes will give you the best dining experience to enjoy with your friends and families. Try it and keep in touch with us to get more healthy and delicious food recipes.

Keto Taco Cups

Taco shells made out of cheese = the ultimate keto hack. We’re basically talking about frico, an Italian cooking method in which cheese is cooked in a pan until slightly crispy but malleable. Here, we’re baking little mounds of cheddar and shaping them into handheld cups before they cool completely.

These are not authentic or traditional tacos by any means. But, if you’re a fan of Tex-Mex ground beef tacos and are trying to follow a low-carb diet, these are a fun option.

Pro tip: Cutting parchment paper into individual squares makes transferring the cheese to the muffin tin easier, but you can also carefully peel the cheese off with your hands or use a metal spatula to lift them up. Be sure to give them a minute to cool before transferring to avoid burning yourself!

If you’re trying to steer free of dairy, our taco lettuce wraps (minus the sour cream) might be a better choice! If you can’t get enough cheese, keto taco casserole will give you all this and more!

Have you made this recipe? Let us know how you liked it in the comments below. If you experiment with using other cheeses, be sure to let us know how it went!

Cal/Serv: 300

Yields: 1 dozenPrep

Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

Directions

  1. Preheat the oven to 375° and line a large baking sheet with parchment paper. Spoon about 2 tablespoons cheddar a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on the baking sheet for a minute.
  2. Meanwhile, grease the bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place them on the bottom of the muffin tin. Fit with another inverted muffin tin and let cool for 10 minutes. If you don’t have a second muffin tin, use your hands to help mold the cheese around the inverted tin. 
  3. In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, then add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat. 
  4. Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper. 
  5. Transfer cheese cups to a serving platter. Fill with cooked ground beef and top with sour cream, avocado, cilantro, and tomatoes. 

For an easier time peeling the cheese off the parchment, cut parchment paper into 4″ squares so that each cheese disk is on an individual piece of parchment.

Nutrition (per serving): 300 calories, 25 g protein, 2 g carbohydrates, 0 g fiber, 1 g sugar, 21 g fat, 12 g saturated fat, 350 mg sodium

Keto Chocolate Chip Cookies

The toughest part about keto-friendly recipes is figuring out how to make desserts that are low-carb, sugar-free, and still taste great. Well, look no further! This chocolate chip cookie recipe will save you. It has just the right about of sweetness, without any weird aftertaste (which can be common with alternative sweeteners). We love Swerve and Lily’s chocolate chip as keto alternatives but feel free to use your favorites.

The differences between this recipe and any other typical chocolate chip cookie, end in the ingredients. You are going to prep these as you would any other cookie, cream the eggs and butter, and then incorporate the dry ingredients. Layout your cookies on a sheet and bake! In 30 minutes you will have delicious, warm, and keto chocolate chip cookies. Just try and stop after eating just one, we dare you. Flattening them will help give them more of a spread and create the cookie shape we know and love. Just spray the bottom of a glass with cooking spray (or wet your hands slightly) to make it easier and less sticky. 

You can also freeze the dough for up to 3 months to have a cookie whenever the craving hits. Set the dough in the refrigerator to thaw or add a couple of extra minutes to the bake time if baking from frozen. 

 As cliche as it is to say it, after taking your first bite of one of these cookies, you’ll be shocked that they are keto. And for 100+ more insanely delicious keto recipes just like this one, check out our new book, Keto for Carb Lovers.

Directions

  1. Preheat the oven to 350°. In a large bowl, whisk the egg with butter, heavy cream, and vanilla. Stir in the almond flour, salt, and Swerve. 
  2. Fold the chocolate chips into the cookie batter.  Form the batter into 1″ balls and arrange 3″ apart on parchment-lined baking sheets. Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.
  3. Bake until the cookies are lightly golden, about 17 to 19 minutes.

Corned Beef Brisket

It’s not St. Paddy’s Day without corned beef! This roasted recipe is one of our favorites; it’s super moist and tender, with a unique spice blend you won’t find in a little plastic baggie. Roasting also provides a delicious crust on the outside of the brisket that you could never get from a pot of boiling water. Complete the meal with fried cabbage and boiled potatoes.

Any leftovers can be stored in an airtight container in the fridge for up to five days. And they can be cubed up and fried up with potatoes to make a corned beef hash, a perfect breakfast treat when served with a few fried eggs.

Made this? Let us know how it went in the comment section below!

Directions

  1. Preheat the oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in a large roasting pan fitted with a roasting rack.
  2. In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups of water to the roasting pan and cover the brisket tightly with aluminum foil. Roast for 2 hours, then removes foil and roast until tender, 1 hour more. 
  3. Let brisket rest for 15 minutes before slicing. 

Instant Pot Corned Beef

What can’t an Instant Pot do? The answer: nothing!

The instant pot is truly a wonderful tool, amirite? If you happen to have one and are eagerly awaiting what to make in it next, look no further! Making this dish in your instant pot cuts the cooking time drastically, so you can spend less time in the kitchen and more time celebrating St. Patrick’s Day.

We LOVE corned beef, and we’re sure that you do as well. This particular version – bursting with flavor and paired with heaping amounts of cabbage, carrots, and other fresh veggies – is sure to be a crowd-pleaser. The beef itself is tender, succulent, and oh-so-good. 

If you happen to have leftovers, we implore you to make this classic Reuben. Do we think that it might be one of the all-time best sandwiches? Yeah, it’s that good. 

Made this yet? Let us know how it went in the comments below! 

Directions

  1. Place onion in the bottom of a 6-quart Instant Pot. Place brisket on top and add seasoning packet. Pour in broth and seal lid. Set to pressure cook on high for 90 minutes. 
  2. Follow the manufacturer’s guide for quick release, then remove corned beef and onions from Instant Pot. Keep the remaining cooking liquid inside Instant Pot. Cover the beef and keep warm. 
  3. Add cabbage, potatoes, carrots, and oil to Instant Pot. Season with salt and pepper, then seal lid. Set to pressure cook on high for 4 minutes. 
  4. Follow the manufacturer’s guide for quick release, then remove the lid and serve vegetables with corned beef. Garnish with parsley and spoon additional cooking liquid over beef, if desired.

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