Healthy Weeknight Dinner Alternatives
As important as breakfast is and the way you start your day, it is equally important how you end it. Make sure you consume something at least 2 hours before you go to bed so you give your metabolism time to process it. Dinner is a really important meal, so you need to make a healthy choice that’s not heavy on calories or carbs. Stop skipping dinner in order to desperately lose some weight, that’s not only unnecessary but also extremely unhealthy and can cause serious disorders. We’re here to guide you and advice about the last meal of your day, with our super tasty suggestions that are easy to prepare, low-fat, low-calorie and best dinner options, this meal is guaranteed to become you favorite of the whole day. We’re here to make dinner healthy and exciting! Take a look at these great options and prepare to flatten your belly – the healthy way! Stop stressing and start enjoying dinners!
Tuna Salad and Sicilian Farro
photo credit to hungrypoodle.com
INGREDIENTS NEEDED DIRECTIONS
- 2 1/2 cups water 1. Bring water to a boil in a large, heavy saucepan. Add farro and simmer,
- 3/4 cup farro partially covered, over medium-low heat 30 minutes. Turn off heat, cover
- 2 – 5 ounce can water-packed tuna, drained pot and let farro rest 5 minutes. Fluff with a fork and transfer to a large serving
- 1/4 cup golden raisins bowl to cool, about 10 minutes.
- 6 pitted green olives, chopped 2. Add tuna, raisins, olives and capers; stir well to break up tuna. Stir in lemon
- 2 table spoons drained capers, chopped juice, mustard and oil. Add arugula and gently toss to combine; season with salt
- 2 1/2 table spoons freshly squeezed lemon juice and pepper to taste.
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil The ingredients and instructions provide 4 SERVINGS
- 4 cups torn arugula or baby arugula
- Salt
- Freshly ground black pepper
Noodle Soup With Shrimp and Scallions
Photo credit to thehungryartist.files.wordpress.com/
INGREDIENTS NEEDED DIRECTIONS
- 2 tablespoons reduced-sodium soy sauce 1. Combine soy sauce, brown sugar, tahini and chili-garlic sauce in a small
- 1 1/2 teaspoons light brown sugar bowl.
- 1 1/2 tablespoons tahini 2. Cook soba according to package directions; drain and rinse under cold
- 1/2 teaspoon chili-garlic sauce water.
- 8 ounces soba 3. Heat oil in a stockpot over medium-high heat. Add cabbage, garlic and
- 2 teaspoons toasted sesame oil ginger; saute 5 minutes. Add chicken broth and bring to a boil. Add shrimp,
- 4 cups thinly sliced Napa cabbage soba and soy sauce mixture and simmer over medium heat until shrimp are just
- 3 garlic cloves, minced cooked through, about 2 minutes. Garnish with scallions.
- 2 tablespoons minced fresh ginger
- 3 cups no-salt-added chicken broth The ingredients and instructions provide 4 SERVINGS
- 1/2 pound medium shrimp, shelled and deveined
- 2 scallions, thinly sliced
Turkish Eggplant and Brown Rice Gratin
Photo credit to finecooking.com
INGREDIENTS NEEDED DIRECTIONS
- 1 1/2 cups water
- 1/2 cup long-grain brown rice 1. Bring water to a boil in a medium saucepan. Add rice, cover and simmer
- Nonstick cooking spray over low heat 35 minutes. Turn off heat and let rice rest 10 minutes, then
- 2 teaspoons olive oil fluff with a fork and transfer to a large bowl.
- 1 medium onion, finely chopped 2. Preheat the oven to 400 degrees . Coat a shallow 3-quart baking dish
- 1 medium eggplant, diced with cooking spray.
- 1/2 pound lean ground chicken 3. Heat oil in a large nonstick skillet over medium heat. Add onion and
- 1 – 14 ounce can chopped tomatoes eggplant; saute 12 minutes. Stir mixture into rice.
- 3 tablespoons currants 4. Add chicken to skillet and cook over medium-low heat, stirring to break
- 3 garlic cloves, minced up meat, bout 3 minutes. Stir in tomatoes, currants, garlic, cinnamon and
- 1 teaspoon ground cinnamon oregano; cook 3 minutes over medium heat. Remove from heat and season
- 1 teaspoon dried oregano with salt and pepper to taste.
- Salt 5. Whisk egg and egg white in a small bowl. Stir into rice mixture, then stir in
- Freshly ground black pepper chicken-tomato sauce. Spoon into prepared dish; sprinkle with feta. Bake 20
- 1 large egg minutes; let rest 5 minutes before serving.
- 1 large egg white
- 2 ounces crumbled feta (about 1/2 cup) The ingredients and instructions provide 4 SERVINGS
Pistachio-Crusted Beef Kebabs With Cauliflower Couscous
Photo credit to recipe.com
INGREDIENTS DIRECTIONS
- 2tablespoons shelled unsalted pistachios 1. Grind pistachios, coconut, sesame seeds, cumin seeds, salt and
- 2tablespoons unsweetened coconut pepper in a coffee grinder; transfer to a medium bowl.
- 1 tablespoon sesame seeds 2. Cut beef into 24 cubes and add to bowl with spices; toss to coat.
- 1 1/2 teaspoons cumin seeds Thread 6 beef cubes on each of 4 skewers.
- 1/2 teaspoon coarse salt, plus additional for seasoning 3. Bring chicken broth to a boil in a medium pot. Add cauliflower
- 1/4 teaspoon black pepper, plus additional for seasoning and couscous and simmer over medium-low heat until liquid is
- 1 pound lean beef, such as sirloin, trimmed absorbed. Turn off heat and cover pot.
- 1 1/2 cups low-sodium chicken broth 4. Preheat the broiler. Place kebabs on a foil-lined baking sheet and
- 1 1/2 cups small cauliflower florets broil 4 minutes; flip and broil 4 minutes more, or until beef is rosy in
- 1 cup whole-wheat pearl couscous the center.
- 1/3 cup chopped fresh mint 5. Fluff couscous with a fork. Stir in mint, olives, lemon zest, lemon juice
- 10 pitted Kalamata olives, chopped and oil; season with salt and pepper to taste.
- 2 teaspoons lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice The ingredients and instructions provide 4 SERVINGS
- 1 tablespoon olive oil
