Whats your favorite healthy dinner???

mysweetFiona
mysweetFiona Posts: 49
edited October 6 in Food and Nutrition
And recipes please!!! :)



Mine is Italian vegetable Hoagies:

1/4 cup(s) thinly sliced red onion, separated into rings
1 can(s) (14-ounce) artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoon(s) balsamic vinegar
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slice(s) (about 2 ounces) provolone cheese, halved
2 cup(s) shredded romaine lettuce
1/4 cup(s) sliced pepperoncini (optional)

1.Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
2.Combine artichoke hearts, tomato, vinegar, oil, and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
3.To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce, and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

Carb Servings: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

Replies

  • fatty2fabby
    fatty2fabby Posts: 415 Member
    veggie stirfry with egg noodles! loveeee
  • mysweetFiona
    mysweetFiona Posts: 49
    what kind of meat and veg do you use?
  • UponThisRock
    UponThisRock Posts: 4,519 Member
    bacon-wrapped tilapia
  • gem_angel
    gem_angel Posts: 27
    Just ate this for 4 days and never got sick of it, so i'd say it's my current favorite!

    Cheese Enchiladas with red chile sauce adapted from eatingwell recipe

    Ingredients:

    Red Chile Sauce:
    1/2 cup chopped white onion
    1 clove garlic, minced
    1/2 cup mild/medium/hot chile powder (whatever you prefer)
    2 cups vegetable broth
    1 cup water
    1/2 tsp dried oregano

    Enchiladas:
    1 15 ounce can nonfat refried beans
    2 tbsp nonfat plain yogurt
    12 6-inch corn tortillas
    2 cups shredded reduced fat mexican cheese, divided
    1/4 cup chopped white onion, plus more for garnish

    Preparation:

    1. To prepare sauce: Spray medium saucepan with pam and heat over medium heat. Add 1/2 cup onion; cook, stirring, until they soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes. Stir in chile powder, broth, water and oregano. Bring to boil. Reduce heat to a simmer and cook until thickened and reduced by 1/3, about 20 minutes. (sauce should be thick enough to coat spoon lightly)

    2. To prepare enchiladas: Preheat oven to 400. Coat 7x11 inch baking dish with pam.

    3. Combine beans and yogurt in a small bowl.

    4. Spread about 1/4 cup sauce in baking dish. Arrange 4 tortillas in the dish, overlapping them to cover bottom. Top with half the bean mixture, using back of spoon to spread thin. Scatter 2/3 cup cheese and 2 tbsp onion on top of the beans. Top with 1/3 of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and 2 tbsp onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with remaining sauce and the remaining 2/3 cup cheese.

    5. Bake the enchiladas until hot and bubbling, about 15-20 minutes. Let stand 5 minutes before serving. Serve with additional chopped onion, if desired.

    Makes 8 servings: 228 calories, 29g carbs, 8g fat, 13g protein

    I serve with brown rice and large spinach salad. Very filling, satisfying, and healthy!
This discussion has been closed.

Categories