Simple dinner ideas for healthy eating
You’ll love these delicious dinner recipes if you’re tired of eating out or cooking the same Few meals every night. Healthy Homemade Find all of your favorites as well as many new ideas to try!
Eggplant Tacos
-Eggplant, sliced into 1/2 inch rounds, dried in paper toweling.
-Olive oil.
-Salt.
-Filling choices:
-Sun-dried tomatoes, julienned.
-Sliced mushrooms, sauteed.
-Sliced olives.
-Jalapeno peppers, sliced and sauteed.
-Basil leaves.
Preheat oven to 400°
Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on a baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from the pan and place them on a platter.
Add your choice of fillings and fold like a mini taco.
Serves 4
Raw Pad Thai
-1 small zucchini, julienned.
-1 medium carrot, julienned.
-1 cup cilantro, divided, plus more for garnish.
-1/2 cup bean sprouts, plus more for garnish.
-2 tablespoons almond butter.
-Zest of one lemon.
-Juice of one lemon.
-2 garlic cloves.
-1-inch piece fresh ginger, peeled, optional.
-1/8 teaspoon hot sauce, or more to taste.
-1/4 teaspoon sea salt.
-1 teaspoon black pepper.
-Water.
-Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro.
-Toss In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt, and black pepper.
-Blend until smooth.
-Add water slowly if a thinner dressing is desired.
-Pour dressing over zucchini-carrot mixture and toss to coat evenly.
-Garnish with more bean sprouts and cilantro.
-Serves 1 generously.
Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled,sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.
Mediterranean Spaghetti Squash
-1 medium spaghetti squash (see Note for preparation).
-2 tablespoons of good quality olive oil.
-1 medium onion, diced.
-1 clove garlic, minced.
-2 1/2 cups Roma tomatoes, seeded and chopped.
-1/2 cup pitted Kalamata olives.
-3 tablespoons chopped fresh basil.
-Salt and pepper.
-Prepare spaghetti squash (See Note).
-Heat oil in a frying pan over medium heat.
-Add onion and sauté until tender, approximately 5 minutes.
-Add garlic and sauté for 30 seconds.
-Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
-Use a large fork to shred the “spaghetti” from the squash and place it in a large bowl.
-Add sautéed vegetables, olives, and basil.
-Add salt and pepper to taste.
Serve warm.
Serves 4
“Cream” of Tomato Soup
-46 ounces can of tomato juice (not from concentrate).
-1 medium onion, diced.
-2 stalks celery, diced.
-2 medium carrots, scraped and diced.
-2 cloves garlic, finely diced.
-8 ounces silken tofu, drained, and cut into cubes.
-3 tablespoons tomato paste.
-1 tablespoon good quality olive oil.
-8-ounce cup water.
-kosher salt.
-freshly ground black pepper.
-Heat olive oil in a large pot over medium heat.
-Add the onion, celery, carrots, and garlic.
-Sauté vegetables until tender, approximately 5 minutes.
-Season with salt and pepper.
-Stir in tomato juice, tomato paste, and water.
-Bring to a boil and cover pot.
-Simmer on low heat for 15 minutes.
-Stir in silken tofu and simmer for 15 more minutes, uncovered.
-Puree the soup in a blender until smooth.
Serves 4
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