• Health & Living

Healthy Weeknight Dinner Alternatives

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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.
  • pitted green olives, chopped                                                       2. Add tuna, raisins, olives and capers; stir well to break up tuna. Stir in lemon
  • 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.
  • tablespoon  Dijon mustard
  • tablespoons  olive oil                                                                     The ingredients and instructions provide  SERVINGS
  • 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

  • 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.
  • ounces  soba                                                                                        3. Heat oil in a stockpot over medium-high heat. Add cabbage, garlic and
  • teaspoons  toasted sesame oil                                                      ginger;  saute 5 minutes. Add chicken broth and bring to a boil. Add shrimp,
  • cups  thinly sliced Napa cabbage                                               soba and soy sauce mixture and simmer over medium heat until shrimp are just
  • garlic cloves, minced                                                                      cooked through, about 2 minutes. Garnish with scallions.
  • tablespoons  minced fresh ginger
  • cups  no-salt-added chicken broth                                           The ingredients and instructions provide  SERVINGS
  • 1/2 pound  medium shrimp, shelled and deveined
  • 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
  • teaspoons  olive oil                                                                           fluff with a fork and transfer to a large bowl.
  • medium onion, finely chopped                                                   2. Preheat the oven to 400 degrees . Coat a shallow 3-quart  baking dish
  • 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.
  • tablespoons  currants                                                                     4. Add chicken to skillet and cook over medium-low heat, stirring to break
  • garlic cloves, minced                                                                      up meat,  bout 3 minutes. Stir in tomatoes, currants, garlic, cinnamon and
  • teaspoon  ground cinnamon                                                         oregano; cook 3 minutes over medium heat. Remove from heat and season
  • 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
  • large egg                                                                                              minutes; let rest 5 minutes before serving.
  • large egg white
  • ounces  crumbled feta (about 1/2 cup)                                The ingredients and instructions provide  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.
  • 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
  • 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
  • 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.
  • teaspoons  lemon zest
  • 1 1/2 tablespoons  freshly squeezed lemon juice                             The ingredients and instructions provide  SERVINGS
  • tablespoon  olive oil