Healthy Dinner Recipes

Ingredients:

• •4 salmon fillets (6 oz each)
• •1/2 cup panko breadcrumbs
• •2 tbsp fresh parsley, chopped
• •1 tbsp fresh dill, chopped
• •2 cloves garlic, minced
• •3 tbsp olive oil
• •1 lemon, sliced
• •2 tbsp Dijon mustard
• •Salt and pepper to taste
• •Asparagus for serving

Instructions:

1. 1Preheat oven to 400°F (200°C)
2. 2Mix breadcrumbs, herbs, garlic, and 2 tbsp olive oil
3. 3Season salmon fillets with salt and pepper
4. 4Brush salmon with Dijon mustard
5. 5Press herb mixture onto top of each fillet
6. 6Place on baking sheet with lemon slices
7. 7Bake for 12-15 minutes until fish flakes easily
8. 8Serve immediately with roasted asparagus

Ingredients:

• •1 lb chicken breast, sliced thin
• •2 cups broccoli florets
• •1 bell pepper, sliced
• •1 carrot, julienned
• •1 onion, sliced
• •3 cloves garlic, minced
• •2 tbsp vegetable oil
• •3 tbsp soy sauce
• •2 tbsp oyster sauce
• •1 tbsp cornstarch
• •1 tsp sesame oil
• •Brown rice for serving

Instructions:

1. 1Mix soy sauce, oyster sauce, and cornstarch for sauce
2. 2Heat 1 tbsp oil in wok or large skillet over high heat
3. 3Stir-fry chicken until cooked through, remove from pan
4. 4Add remaining oil, stir-fry vegetables until crisp-tender
5. 5Add garlic and cook for 30 seconds
6. 6Return chicken to pan with sauce
7. 7Toss everything together until coated
8. 8Drizzle with sesame oil and serve over brown rice

Ingredients:

• •12 oz penne pasta
• •1 zucchini, sliced
• •1 yellow squash, sliced
• •1 cup cherry tomatoes, halved
• •1 cup snap peas
• •1/2 cup heavy cream
• •1/4 cup white wine
• •3 cloves garlic, minced
• •1/4 cup parmesan cheese
• •2 tbsp olive oil
• •Fresh basil and parsley
• •Salt and pepper to taste

Instructions:

1. 1Cook pasta according to package directions, reserve 1 cup pasta water
2. 2Heat olive oil in large skillet over medium-high heat
3. 3Sauté zucchini and yellow squash until tender
4. 4Add snap peas and cherry tomatoes, cook 2 minutes
5. 5Add garlic and cook until fragrant
6. 6Pour in white wine and let it reduce
7. 7Add cream and simmer until slightly thickened
8. 8Toss with pasta, cheese, and herbs, adding pasta water as needed

Ingredients:

• •1.5 lbs beef sirloin, cubed
• •2 bell peppers, chunked
• •1 red onion, chunked
• •1 zucchini, sliced thick
• •8 cherry tomatoes
• •1/4 cup olive oil
• •3 tbsp balsamic vinegar
• •2 cloves garlic, minced
• •1 tsp oregano
• •1 tsp thyme
• •Salt and pepper to taste
• •Wooden skewers, soaked

Instructions:

1. 1Whisk together olive oil, vinegar, garlic, and herbs
2. 2Marinate beef cubes in half the mixture for 2 hours
3. 3Preheat grill to medium-high heat
4. 4Thread beef and vegetables alternately on skewers
5. 5Brush vegetables with remaining marinade
6. 6Grill skewers 10-12 minutes, turning occasionally
7. 7Let rest 5 minutes before serving
8. 8Serve with rice pilaf or quinoa

Ingredients:

• •4 large bell peppers, tops cut and seeded
• •1 lb ground turkey
• •1 cup cooked brown rice
• •1 onion, diced
• •2 cloves garlic, minced
• •1 can diced tomatoes, drained
• •1/2 cup corn kernels
• •1/2 cup shredded cheese
• •2 tbsp olive oil
• •1 tsp cumin
• •1 tsp paprika
• •Salt and pepper to taste
• •Fresh cilantro for garnish

Instructions:

1. 1Preheat oven to 375°F (190°C)
2. 2Heat olive oil in skillet, cook onion until softened
3. 3Add ground turkey and cook until browned
4. 4Add garlic, spices, tomatoes, and corn
5. 5Stir in cooked rice and half the cheese
6. 6Season with salt and pepper
7. 7Stuff peppers with turkey mixture
8. 8Bake 25-30 minutes, top with remaining cheese last 5 minutes

Ingredients:

• •12 oz linguine pasta
• •1.5 lbs large shrimp, peeled
• •4 cloves garlic, minced
• •1/4 cup white wine
• •1/4 cup lemon juice
• •3 tbsp butter
• •3 tbsp olive oil
• •1/4 cup fresh parsley
• •1/4 tsp red pepper flakes
• •Zest of 1 lemon
• •Salt and pepper to taste
• •Parmesan cheese for serving

Instructions:

1. 1Cook pasta according to package directions, reserve pasta water
2. 2Season shrimp with salt and pepper
3. 3Heat olive oil in large skillet over medium-high heat
4. 4Cook shrimp 2 minutes per side until pink, remove from pan
5. 5Add garlic to same pan, cook 30 seconds
6. 6Add wine and lemon juice, simmer 2 minutes
7. 7Add butter and red pepper flakes
8. 8Toss pasta with sauce, adding pasta water as needed
9. 9Add shrimp back to pan with parsley and lemon zest