Dinner Recipes
Thursday, August 4, 2011
, Posted by Msry 7or at 12:03 PM
:Various dinner ideas
Unlike other recipe sites, the recipes provided below are accompanied with complete nutritional information so you can be the judge of what goes into your body. I try to find meal ideas that are quick, sensible, and tasty, so I truly hope you enjoy your food while keeping/staying fit! If you have a recipe idea, please, forward it to me and I'll see that it gets posted
========================
Salmon Fillet
1. Preheat the oven to 375F/190C. Place the fillets on a cutting board and drizzle with a little oil. Season to taste with pepper. Heat a skillet and cook the fish, nonskin-side down first, until browned. Turn over to brown the other side. Transfer the fish to a roasting pan and cook in the oven for 10-12 minutes, until the fish flakes easily. Melt the butter in a small pan, then let stand until separated. Pour off the clear, clarified butter into a separate pan, and discard the white salty residue.
2. Cook the asparagus for 2-3 minutes in boiling water. Drain, rinse under cold running water, drain again, and set aside.
3. Add the tomatoes, dill and lemon rind to a bowl and mix. Divide the asparagus and salmon between 4 plates, spoon some of the tomato dressing over each one, and serve.
2. Cook the asparagus for 2-3 minutes in boiling water. Drain, rinse under cold running water, drain again, and set aside.
3. Add the tomatoes, dill and lemon rind to a bowl and mix. Divide the asparagus and salmon between 4 plates, spoon some of the tomato dressing over each one, and serve.
30 mins to prepare, 30 mins to cook
Serves: 4
Ingredients
4salmon fillets, about 6oz 175g each, trimmed
1 tbsp olive oil
pepper
4 oz/115g 2 bunches asparagus
6 tomatoes, peeled, seeded and chopped
1 tbsp chopped fresh dill
grated rind of 1 lemon
=-============================================
1 tbsp olive oil
pepper
4 oz/115g 2 bunches asparagus
6 tomatoes, peeled, seeded and chopped
1 tbsp chopped fresh dill
grated rind of 1 lemon
=-============================================
Chili Chicken & Chickpea Mash
1. Make shallow cuts in each chicken breast. Place the chicken in a dish, brush with the olive oil, and coat both sides of each breast with the harissa paste. Season well with salt and pepper, cover the dish with foil, and let marinate in the refrigerator for 30 minutes.
2. Preheat the oven to 425F/220C. Then transfer the chicken breasts to a roasting pan and roast for about 20-30 minutes until they are cooked through and there is no trace of pink in the center.
3. Meanwhile make the chickpea mash. Heat the oil in a pan and gently fry the garlic for 1 minute, then add the chickpeas and milk and heat through for a few minutes. Transfer to a blender or food processor and puree until smooth. Season to taste with salt and pepper and stir in the fresh cilantro.
4. To serve, divide the chickpea mash between 4 serving plates, top each one with a chicken breast, and garnish with cilantro.
2. Preheat the oven to 425F/220C. Then transfer the chicken breasts to a roasting pan and roast for about 20-30 minutes until they are cooked through and there is no trace of pink in the center.
3. Meanwhile make the chickpea mash. Heat the oil in a pan and gently fry the garlic for 1 minute, then add the chickpeas and milk and heat through for a few minutes. Transfer to a blender or food processor and puree until smooth. Season to taste with salt and pepper and stir in the fresh cilantro.
4. To serve, divide the chickpea mash between 4 serving plates, top each one with a chicken breast, and garnish with cilantro.
15 mins to prepare, 30 mins to marinate, 30 mins to cook
Serves: 4
Ingredients
4skinless chicken breasts, about 5oz/140g each
3 tbsp olive oil
8 tsp harissa paste
salt and black pepper
2-3 garlic cloves, crushed
14 oz/400g no salt/sugar,
canned chickpeas, drained and rinsed
4 tbsp semiskim milk
3 tbsp chopped fresh cilantro
=============================================
3 tbsp olive oil
8 tsp harissa paste
salt and black pepper
2-3 garlic cloves, crushed
14 oz/400g no salt/sugar,
canned chickpeas, drained and rinsed
4 tbsp semiskim milk
3 tbsp chopped fresh cilantro
=============================================
Broiled Tuna & Vegetable Kabobs
1. Preheat the broiler to high. Cut the tuna into 1-inch/2.5 cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.
2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.
3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with oil and cook under the preheated broiler for 10-15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.
4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.
2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.
3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with oil and cook under the preheated broiler for 10-15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.
4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.
10 mins to prepare, 15 mins to cook
Serves: 4
Ingredients
4tuna steaks, about 5 oz/140g each
2 red onions
12 cherry tomatoes
1 red bell pepper, seeded and diced into 1-inch pieces
1 yellow bell pepper, seeded and diced into 1 inch pieces
1 zucchini, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil
freshly ground black pepper
lime wedges
2 red onions
12 cherry tomatoes
1 red bell pepper, seeded and diced into 1-inch pieces
1 yellow bell pepper, seeded and diced into 1 inch pieces
1 zucchini, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil
freshly ground black pepper
lime wedges
Corn & Green Bean-Filled Potato
1. Preheat the oven to 375F/190C. Scrub the sweet potatoes and piece the skin of each potato with a sharp knife several times. Arrange on a baking sheet and bake in the preheated oven for 1-1 1/4 hours, or until soft and tender when pierced with the point of a sharp knife. Keep warm.
2. When the potatoes are cooked, bring a pan of water to a boil, add the fava beans and corn, and return to a boil. Reduce the heat, cover, and let simmer for 5 minutes. Trim the green beans, cut in half, and add to the pan. Return to a boil, then reduce the heat, cover, and let simmer for 3 minutes, or until the green beans are just tender.
3. Blend the oil with the vinegar in a small bowl and season to taste with pepper. Drain the corn and beans, return to the pan, ad the tomatoes, and pour the dressing over. Add the torn basil leaves and mix well.
4. Remove the sweet potatoes from the oven, cut in half lengthwise, and open up. Divide the corn and bean filling between the potatoes and serve at once, garnished with basil leaves.
2. When the potatoes are cooked, bring a pan of water to a boil, add the fava beans and corn, and return to a boil. Reduce the heat, cover, and let simmer for 5 minutes. Trim the green beans, cut in half, and add to the pan. Return to a boil, then reduce the heat, cover, and let simmer for 3 minutes, or until the green beans are just tender.
3. Blend the oil with the vinegar in a small bowl and season to taste with pepper. Drain the corn and beans, return to the pan, ad the tomatoes, and pour the dressing over. Add the torn basil leaves and mix well.
4. Remove the sweet potatoes from the oven, cut in half lengthwise, and open up. Divide the corn and bean filling between the potatoes and serve at once, garnished with basil leaves.
10 mins to prepare, 1hr to cook
Serves: 4
Ingredients
4red-fleshed sweet potatoes
1 cup frozen fava beans
3/4 cup forzen corn kernels
4 oz/115g fine long green beans
5 oz/140g fresh tomatoes, chopped
t tbsp olive oil
1 tbsp balsamic vinegar
freshly ground black pepper
2 tbsp torn fresh basil leaves, plus extra leaves to garnish
====================================================
1 cup frozen fava beans
3/4 cup forzen corn kernels
4 oz/115g fine long green beans
5 oz/140g fresh tomatoes, chopped
t tbsp olive oil
1 tbsp balsamic vinegar
freshly ground black pepper
2 tbsp torn fresh basil leaves, plus extra leaves to garnish
====================================================
Tofu & Vegetable Stir Fry
1. Heat the vegetable stock in a wok and stir-fry the scallions, garlic, ginger, and chili for 2 minutes.
2. Add the vegetables and stir-fry for 3-4 minutes. Add the tofu and cook for a further 2 minutes.
3. Mix the water and lemon juice together, then pour over the vegetables and cook for 1 minute.
4. Stir in the sesame oil and almonds and serve immediately on a bed of rice or rice noodles.
2. Add the vegetables and stir-fry for 3-4 minutes. Add the tofu and cook for a further 2 minutes.
3. Mix the water and lemon juice together, then pour over the vegetables and cook for 1 minute.
4. Stir in the sesame oil and almonds and serve immediately on a bed of rice or rice noodles.
5 mins to prepare, 10 mins to cook
Serves: 4
Ingredients
2tbsp vegetable stock
4 scallions, chopped
2 garlic cloves, crushed
1-inch piece gingerroot,peeled and grated
1/2 fresh red chili, seeded and finely chopped
1 red and 1 yellow bell pepper, seeded and sliced
1 cup green beans cut into 1 inch pieces
1 head of broccoli divided into florets
1 1/3 cup of bean sprouts, rinsed
8 oz/225g firm tofu, cubed
2 tbsp water
juice of 1 lemon
2 tsp sesame oil
1/3 cup blanched almonds, halved
=========================================
4 scallions, chopped
2 garlic cloves, crushed
1-inch piece gingerroot,peeled and grated
1/2 fresh red chili, seeded and finely chopped
1 red and 1 yellow bell pepper, seeded and sliced
1 cup green beans cut into 1 inch pieces
1 head of broccoli divided into florets
1 1/3 cup of bean sprouts, rinsed
8 oz/225g firm tofu, cubed
2 tbsp water
juice of 1 lemon
2 tsp sesame oil
1/3 cup blanched almonds, halved
=========================================
Roast Beef Salad
1. Preheat the oven to 425F/220C. Rub the beef with pepper to taste and Worcestershire sauce. Heat 2 tablespoons of the oil in a small roasting pan over high heat, add the beef, and sear on all sides. Transfer the dish to the preheated oven and roast for 30 minutes. Remove and let cool.
2. Bring a large pan of water to a boil, add the beans, and cook for 5 minutes, or until just tender. Remove with a slotted spoon and refresh the beans under cold running water. Drain and put into a large bowl.
3. Return the bean cooking water to a boil, add the pasta, and cook for 11 minutes, or until tender. Drain and return to the saucepan.
4. Add the pasta to the beans with the onions, radicchio leaves and olives in a serving dish or salad bowl and arrange some thinly sliced beef on top.
5. Whisk the dressing ingredients together in a separate bowl, then pour over the salad and serve at once with extra sliced beef.
2. Bring a large pan of water to a boil, add the beans, and cook for 5 minutes, or until just tender. Remove with a slotted spoon and refresh the beans under cold running water. Drain and put into a large bowl.
3. Return the bean cooking water to a boil, add the pasta, and cook for 11 minutes, or until tender. Drain and return to the saucepan.
4. Add the pasta to the beans with the onions, radicchio leaves and olives in a serving dish or salad bowl and arrange some thinly sliced beef on top.
5. Whisk the dressing ingredients together in a separate bowl, then pour over the salad and serve at once with extra sliced beef.
10 - 15 mins to prepare, 45 - 50 mins to cook
Serves: 4
Ingredients
21oz/600 g beef fillet, trimmed of any visible fat
pepper
2 tsp Worcestershire sauce
2 tbsp olive oil
14 oz/400 g green beans
3 1/2 oz/100g small pasta, such as orecchiette
2 red onions, finely sliced
1 large head radicchio
generous 1/4 cup of green
olives, pitted
DRESSING
1 tsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
=============================================
pepper
2 tsp Worcestershire sauce
2 tbsp olive oil
14 oz/400 g green beans
3 1/2 oz/100g small pasta, such as orecchiette
2 red onions, finely sliced
1 large head radicchio
generous 1/4 cup of green
olives, pitted
DRESSING
1 tsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
=============================================
Tuna & Avocado Salad
1. Toss the avocado, tomatoes, red bell peppers, parsley, garlic, chili and lemon juice together in a large bowl. Season to taste with pepper, cover, and let chill in the refrigerator for 30 minutes.
2. Lightly crush the sesame seeds in a mortar with pestle. Tip the crushed seeds onto a plate and spread out. Press each tuna steak in turn into the crushed seeds to coat on both sides.
3. Heat the spray oil in a skillet, add the potatoes, and cook, stirring frequently, for 5-8 minutes, or until crisp and brown. Remove from the skillet and drain on paper towels.
4. Wipe out the skillet, add the remaining oil, and heat over high heat until very hot. Add the tuna steaks and cook for 3-4 minutes on each side.
5. To serve, divide the avocado salad between 4 serving plates. Top each with a tuna steak, then sprinkle over the potatoes and a handful of arugula leaves.
2. Lightly crush the sesame seeds in a mortar with pestle. Tip the crushed seeds onto a plate and spread out. Press each tuna steak in turn into the crushed seeds to coat on both sides.
3. Heat the spray oil in a skillet, add the potatoes, and cook, stirring frequently, for 5-8 minutes, or until crisp and brown. Remove from the skillet and drain on paper towels.
4. Wipe out the skillet, add the remaining oil, and heat over high heat until very hot. Add the tuna steaks and cook for 3-4 minutes on each side.
5. To serve, divide the avocado salad between 4 serving plates. Top each with a tuna steak, then sprinkle over the potatoes and a handful of arugula leaves.
10 mins to prepare, 30 mins to chill, 20 mins to cook
Serves: 4
Ingredients
1avocado, pitted, peeled, and cubed
9 oz/250g cherry tomatoes, halved
2 red bell peppers, seeded and chopped
1 bunch fresh flat-leaf parsley, chopped
2 garlic cloves, crushed
1 fresh red chili, seeded and finely chopped
juice of 1/2 lemon
low-fat spray oil
pepper
3 tbsp sesame seeds
4 fresh tuna steaks, about 5 1/2 oz/150g each
8 cooked new potatoes, cubed
arugula leaves, to serve
==============================================
Source:fullfitness.net/recipes/dinner
9 oz/250g cherry tomatoes, halved
2 red bell peppers, seeded and chopped
1 bunch fresh flat-leaf parsley, chopped
2 garlic cloves, crushed
1 fresh red chili, seeded and finely chopped
juice of 1/2 lemon
low-fat spray oil
pepper
3 tbsp sesame seeds
4 fresh tuna steaks, about 5 1/2 oz/150g each
8 cooked new potatoes, cubed
arugula leaves, to serve
==============================================
Source:fullfitness.net/recipes/dinner
Currently have 0 Comment: