Easy Healthy Dinner Recipes


Say No to Fat with Healthy Dinner Recipes

You may think that dinner will influence your weight significantly. However, you have to change this mind because there is not all dinner can increase your weight. Do you want to know what kind of dinner that will not influence your weight? Check this out! The healthy dinner recipes are here!

Shaved Brussels sprouts with Chicken Breast

What do you need to know about Shaved Brussels Sprout with Chicken Breast? Broccoli and Brussels will prevent cancer. This dish has 309 calories and 3.2 g of saturated fat that means it is safe for diet person. This menu contains with potassium that helps you to keep the blood pressure down. What do you need to prepare in this menu? Boneless and skinless chicken breast, kosher salt, broccoli that already steamed, olive oil, lemon juice, pepper, celery, hazelnuts, parsley, and parmesan cheese. Do not forget the Brussels sprouts.

Put the chicken and ½-teaspoon salt in small saucepan and cover with water. Remove from heat, cover and let it for 15 minutes after the boil. Drain chicken and set aside after the chicken cool completely. Shred it into bite size. Remove the layer of broccoli stems and peeling the stems into long strips. Whisk together oil, lemon juice, and ¼-teaspoon salt and pepper in the bowl. Add the broccoli strips, Brussels, celery, hazelnuts, parsley, and chicken to the bowl with dressing. Top it with cheese. This menu is ready to serve.

Barley Stuffed Poblanos

In this menu, you need 1 hour and 5 minutes to solve it. This may contain 12.3 g fat per serving, 14 mg cholesterol per serving, and 58 g carbohydrate per serving. The ingredient you need is 3 tablespoons olive oil, 1 large onion, 1 ½ cups barley that soaked overnight and drain, 1 bunch kale, 1 1/8 teaspoons chili powder, 3 garlic cloves, 1 can whole peeled tomatoes. ¼ teaspoon kosher salt, 6 large poblano peppers, 2 ounces reduced fat white cheddar, 3 slices reduced fat, ½ cup crumbled pasteurized queso fresco.

Heat 1-tablespoon oil in medium heat, ass onion, and cook until soft. Next, add barley and 3 ¾ cups of water and cook until tender. Stir kale and 1/8 teaspoon chili powder into barley and mix in cheddar. I the other hand, heat oil in medium heat and add garlic. Cook it, add tomatoes and add 1-teaspoon chili powder and salt. Let it boil and reduce the heat and simmer, stirring until the sauce thickens and turn the heat to low and cover it. Preheats the broiler. Slice off stems from peppers and reserve, remove membranes and seeds with a small knife. Stuff peppers with barley mixture and return stem end to the top of peppers. Boil until peppers soft and add tomato sauce to pan and peppers. Cover each pepper with a ½ slice of Monterey Jack. Broil until cheese melts and put the peppers to plates with sauce. Add 1 tablespoon plus one teaspoon queso fresco into the top of it.

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