Who wants to spend money on an expensive restaurant meal when you can make a dish that is just as tasty?
Making home-made healthy recipes for dinner doesn’t only help you save money—it also is a great way to fuel the body, minus the bloating and discomfort that you often get from takeaways. The next time you’re craving for a delish feed, indulge in one of these easy and simple healthy dinner recipes that you and your family can look forward to every single night.
SALMON WITH COUSCOUS AND SAUTEED TOMATOES
Salmon is a go-to ingredient in many quick and healthy recipes. It is rich in Omega-3 fatty acids, contains lots of vitamins and minerals, and is low in calories.
2 pints of tomatoes
1 cup couscous
Black pepper and Kosher salt
¼ cup dill, chopped
2 tbsp. of olive oil
46-ounce salmon fillets, skinless
Prepare couscous. Then, pour one tablespoon of olive oil in a skillet. Add tomatoes and season with salt. Cook for four to six minutes, or until soft. Fold tomatoes in dill, and place on a plate. Season the skinless salmon fillets with pepper, and half a teaspoon of salt. Cook in the skillet for four to six minutes each side or until opaque throughout. Serve with couscous and tomatoes.
Spaghetti can certainly be a part of a clean eating. It is easy to prepare, super versatile and amazingly tasty. Whether it is a family meal or a dinner for two, you will never go wrong with this seafood spaghetti in rich tomato sauce.
4 garlic cloves, peeled and chopped
4 tbsp. of olive oil
1 red chili, finely sliced and deseeded
1½ tsp. fennel seeds
2 pieces 400 g. cans of tomatoes, chopped
2 tsp. sugar
2 tsp. smoked paprika
A bunch of basil or parsley, chopped
400 g. spaghetti
400 g. pack frozen mixed seafood, defrosted
Boil a kettle of water, and heat oil in a non-stick deep skillet. Add chili, fennel seeds, garlic, and cook for a few minutes. Tip the boiling water into a large pot, and prepare past according to package directions. Add tomatoes, defrosted mixed seafood, sugar, paprika, and seasoning to the skillet and cook for eight to ten minutes while the spaghetti is cooking.
Then, drain spaghetti and set aside a cup of the pasta water. Add the spaghetti to the sauce with the seafood and tomatoes. Simmer for a couple of minutes, then add the reserved pasta water if the sauce looks too thick. Add black pepper and herbs before serving.
STIR-FRY LEMON CHICKEN WITH ASPARAGUS
A stir-fry with a mild refreshing twist that kids and adults alike will love. For a spicier and tangy kick, simply add a chopped red chili. Don’t reach for the takeout menu; try this stir-fry lemon chicken instead.
2 tbsp. olive oil
3 tbsp. soy sauce
1 piece of lemon, juiced
450 g. pound chicken breast, cut into strips
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cabbage, sliced into small pieces
1 big orange bell pepper, seeded and sliced thinly
1 big red bell pepper, seeded and sliced thinly
1 tsp. ginger, peeled and finely chopped
1 tsp. red pepper flakes
1/4 tsp. chili powder
2 scallions, sliced thinly
In a mixing bowl, combine soy sauce and lemon juice, and then set aside. Heat oil in a large wok over medium heat. Add chicken and simmer for five minutes, or until it is no longer pink inside. Add asparagus, cabbage, ginger, bell peppers, chili powder, and pepper flakes. Cook for four to five minutes, until the vegetables are tender. Add the lemon juice mixture and toss. Sprinkle with scallions and serve.