Recipes For Dinner Healthy No Meat

Recipes For Dinner Healthy No Meat-Recipe 1

Ingredients

For the chicken:

  • 1 lb. Chicken Thighs, boneless, skinless (~5 chicken thighs)
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lemon, juiced (~1/4 cup)
  • 1 Tbsp. Olive oil

For the yellow rice:

  • 1 cup Jasmine or Basmati white rice
  • 2 cups chicken broth, low sodium
  • 2 Tbsp. butter, unsalted
  • 1/2 cup white onion, diced (or yellow onion is ok too!)
  • 4 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1 pinch cinnamon
  • 1/2 cup fresh parsley

Instructions

  • Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
  • Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
  • Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
  • Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice.
  • Cover with foil and bake in your preheated oven for 40-45 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Garnish with parsley and other garnish you prefer and enjoy!

Recipes For Dinner Healthy No Meat-Recipe 2

Ingredients

  • 1 large eggplant
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese, split
  • 1 egg, beaten
  • 1 cup mozzarella cheese, shredded, split
  • 1 handful fresh spinach, roughly chopped
  • 2 tablespoons pecorino romano or parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 jar Bertolli® Organic Traditional Tomato & Basil Sauce
  • 1 jar Bertolli® Organic Creamy Alfredo Sauce
  • 1 tablespoon fresh basil, chopped

Instructions

  • Cut the ends off of the eggplant.  Slice into 1/4-inch slices to make around 10 slices of eggplant.  Arrange sliced eggplant on paper towels.  Sprinkle both sides with salt and let sit for 15 minutes.
  • Preheat your oven to 400 degrees F. Rinse the salt from eggplant and pat dry with paper towels.  Arrange the eggplant slices on a parchment-lined baking sheet.  Brush the slices with olive oil on both sides.  Bake the eggplant in the preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine the ricotta cheese, egg, 1/2 cup of the mozzarella cheese, chopped spinach, pecorino romano cheese, Italian seasoning, and garlic powder.
  • In another large bowl, combine the Bertolli® Organic Traditional Tomato & Basil Sauce and the Bertolli® Organic Creamy Alfredo Sauce to make the Rosa sauce. Spoon 2 cups of the Rosa sauce into the bottom of a large baking dish.
  • To prepare the rollatini, place a heaping spoonful the ricotta mixture onto the thinner end of each slice of eggplant. Roll the eggplant around the cheese mixture.  Repeat with the remaining eggplant.  Place the rollatinis into the prepared baking dish.  Spoon additional sauce over each rollatini and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven for 30 minutes.

Recipes For Dinner Healthy No Meat-Recipe 3

Ingredients

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced

Stir Fry Sauce

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes

Instructions

  • In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  • Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  • Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  • Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  • Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  • Add chicken back into the skillet and stir to combine.
  • Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  • Bring to a boil, stirring occasionally, and let boil for one minute.
  • Serve with rice and/or chow mein if desired.

Recipes For Dinner Healthy No Meat-Recipe 4

Ingredients

For the chicken:

  • 1 lb. Chicken Thighs, boneless, skinless (~5 chicken thighs)
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lemon, juiced (~1/4 cup)
  • 1 Tbsp. Olive oil
  • For the yellow rice:
  • 1 cup Jasmine or Basmati white rice
  • 2 cups chicken broth, low sodium
  • 2 Tbsp. butter, unsalted
  • 1/2 cup white onion, diced (or yellow onion is ok too!)
  • 4 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1 pinch cinnamon
  • 1/2 cup fresh parsley

Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes

Instructions

  • Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
  • Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
  • Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
  • Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice.
  • Cover with foil and bake in your preheated oven for 40-45 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Garnish with parsley and other garnish you prefer and enjoy!