You have noticed an increasing waistline and want to stick to healthy eating, but are running out of healthy dinner ideas. Well, fret no more, as here are some delicious dinner ideas that can be whipped up within no time.
These days you have long days at work and so does your partner, but both of you cannot compromise on your dinner. It is important that you have a healthy dinner. Salads, soups, and stir fries are some healthy options that you can choose from.
Greek Chicken Salad
2½ tbsp. red wine vinegar
1 tbsp. extra-virgin olive oil
1½ tsp. fresh dill or oregano (chopped)
¼ cup ripe black olives (sliced)
⅛ tsp. salt
⅛ tsp. freshly ground pepper
3 cups Romaine lettuce (chopped)
1¼ cups chicken (chopped and cooked)
1 medium-sized tomato (chopped)
½ tsp. garlic powder
½ medium-sized cucumber (peeled, seeded, and chopped)
¼ cup red onion (finely chopped)
¼ cup feta cheese (crumbled)
In a large bowl, mix the vinegar, oil, garlic powder, salt, pepper, and dill together.
Add the chicken pieces to the vinegar mixture and toss well.
Then add the vegetables and feta cheese to the salad and toss.
Noodle and Vegetable Stir Fry
300 g tofu (drained)
1 tbsp. peanut oil
150 g broccoli (cut into small florets)
150 g thin egg noodles
2 garlic cloves (crushed)
2 tbsp. sweet Indonesian soy sauce
250 g Chinese cabbage (core removed and shredded)
2 tbsp. fresh lemon juice
½ bunch Chinese broccoli (stems trimmed and cut into 6 cm-thick pieces)
Cut the tofu into bite-sized pieces and set it aside.
In a bowl, place the noodles and cover them with warm water.
Separate the strands with your hands, drain, and keep aside.
Heat the oil in a frypan, add the tofu to it, and cook for about 2 minutes till the pieces turn golden in color.
Remove the tofu from the frypan.
Add the broccoli to the pan and stir fry for about 2-3 minutes till they turn tender, yet crisp.
Add the garlic to the pan and stir fry for another 30-45 seconds.
Then add the soy sauce and lemon juice and stir for a few seconds.
Add the noodles, cabbage, and Chinese broccoli.
Stir fry till the cabbage and Chinese broccoli turn tender; remove the pan from the heat.
Add the tofu to the noodles and serve immediately.
1 tbsp. extra virgin olive oil
8 ounces chicken tenders (cut into bite-sized chunks)
1 large shallot (finely chopped)
1 small zucchini (finely diced)
½ tsp. Italian seasoning blend
2 plum tomatoes (chopped)
1 can reduced-sodium chicken broth
¼ cup dry white wine
2 tbsp. tiny pasta
1½ cups baby spinach
⅛ tsp. salt
In a large saucepan, heat the oil over medium heat.
Add the chicken to the oil and cook until it turns brown in color. Remove the chicken from the saucepan and keep it aside.
Add the zucchini, shallot, and seasoning to the frypan. When the vegetables have softened a little, add the salt and fry for 2-3 minutes.
Add the tomatoes, chicken broth, wine, and pasta to the vegetables.
Once the ingredients come to a boil, reduce the heat and let the pasta cook till tender.
Lastly, add the spinach along with the cooked chicken, and cook for about 3-4 minutes.