Recipes For Dinner Healthy Light

Recipes For Dinner Healthy Light-Recipe 1

Ingredients

  • 1 lbs lean ground pork or ground chicken/turkey
  • 2-3 tbsp white onions minced
  • 3-4 cloves garlic minced
  • 1/2 cup shiitake mushrooms
  • 1/2 cup water chestnuts canned
  • vegetable oil
  • salt and pepper to taste
  • butter lettuce or romain lettuce

Sauce

  • 1 1/2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp rice wine
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1/4 tsp ground ginger
  • 1 tsp corn starch
  • 2 tbsp water
  • 1/2 tsp dark soy sauce optional

Garnish

  • green onions sliced
  • red pepper flakes optional

Instructions

  • If you are using dried shiitake mushrooms, soak them in warm water for 10-15 minutes, or until they are soft. Then cut them into small pieces.
  • Drain water from canned water chestnuts and dice water chestnuts into small pieces. Mince onions and garlic. Slice green onions.
  • Combine all the sauce ingredients in a small bowl and mix well.
  • Add vegetable oil to a large skillet and heat skillet. Add garlic and onions. Sauté briefly until fragrant – do not brown or burn garlic and onions. Quickly add ground pork and break pork into small pieces. Season with a few pinched of salt and pepper.
  • Once pork is cooked and no longer pink-ish, add shiitake mushrooms, water chestnuts, and sauce. Stir to combine and bring to a boil.
  • Cook for another 1-2 minutes, or until liquid thickens. Remove from heat.
  • Fill lettuce with pork filling. Garnish with green onions and red pepper flakes (optional). Serve and enjoy!

Recipes For Dinner Healthy Light-Recipe 2

Ingredients

  • 12-ounces Specially Selected Jumbo Scallops, thawed according to package directions
  • salt & ground black pepper
  • 1 tablespoon Simply Nature 100% Pure Avocado Oil (or another high smoke point oil, such as corn, peanut, grapeseed, canola, etc.)
  • for serving, as desired: coconut rice (below), mango salsa (below), chopped cilantro, lime wedges, tortilla chips, etc.

For the coconut rice:

  • 1 cup dry basmati rice
  • 1 14-ounce can full-fat coconut milk
  • 1/3 cup water
  • 1/2 teaspoon kosher salt
  • 1 lime, zested & juiced
  • handful of cilantro, finely chopped

For the avocado mango salsa:

  • 1 small red onion, diced
  • 1 small red bell pepper, deseeded & diced
  • 1 jalapeno, deseeded (as desired) & finely chopped
  • 1 large mango, diced
  • 1 medium avocado, diced
  • handful of cilantro, finely chopped
  • 2 limes, juiced
  • 1/2 teaspoon kosher salt

Instructions

  • Make the coconut rice: Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
  • Scallop prep: Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
  • Prep the mango salsa: Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
  • Sear the scallops: Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
  • Serve: Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!

Recipes For Dinner Healthy Light-Recipe 3

Ingredient

Roasted Sweet Potato:

  • 1 large sweet potato, peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Quinoa:

  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro, chopped

Cilantro Cream Drizzle:

  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder
  • Other Ingredients:
  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing

Instruction

Roasted Sweet Potato:

  • Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  • Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa:

  • Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  • Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle:

  • In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls:

  • In 2 or 3 serving bowls divide the quinoa mixture. Top the quinoa with the black beans and roasted sweet potato. Drizzle the cilantro cream on top with a spoon. Top with more cilantro if desired.

Recipes For Dinner Healthy Light-Recipe 4

Ingredient

  • 1 avocado
  • 4 slices of bread
  • 1/2 tsp crushed red pepper
  • 1 garlic clove, minced
  • 1/2 cup mozzarella cheese
  • 1 Tbsp olive oil

Instruction

  • Mash the avocado in a small bowl and add the garlic and crushed red pepper.
  • Spread this avocado mixture on a slice of bread, top with mozzarella cheese and add the other slice of bread on top. Repeat for the other bread as well.
  • Toast in a pan with olive oil, flipping once carefully until golden brown on both sides.
  • Take out of the pan and on to a cutting board and slice in the middle.
  • Serve immediately with a salad of choice.