Dinner Recipes

Dinner, the last meal of the day, should be healthy and easy to digest, as no further activity is required after eating. Try our recipes for healthy dinners that are quick to prepare and super delicious. These easy dinner recipes can be made using just a few ingredients you have in your kitchen. Check out healthy dinner recipes here.

Mushroom and radicchio burger

material

1 tablespoon of olive oil

1 pound of mixed exotic mushrooms, cleaned

1/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper (divided)

1 1/4 pounds of ground beef

4 whole wheat hamburger buns (divided)

1 small head of radicchio, cut into thin rounds

Method:

Heat the oil in a large, nonstick skillet over medium-high heat. Add mushrooms and 1/4 teaspoon each salt and pepper and cook, stirring, until tender and golden brown, 4 to 6 minutes.
Place the mushrooms on a plate. Wipe the bread. reservation.
Using clean hands, shape the meat into four meatballs. Sprinkle the remaining 1/2 teaspoon of pepper on both sides of the burgers.
Return the pot to medium heat. Cook burgers until medium-rare (5 to 6 minutes per side) or until a meat thermometer inserted in the center registers 160°. Place 1/4 of the radicchio slices, then place the burger on the bottom of the bun. Distribute the mushrooms among the burgers and top with the other half of the buns.

corn and ham risotto

material:

2 tablespoons extra virgin olive oil

1 large shallot (chopped) and

2 cloves of garlic (chopped)

1 1/2 cups arborio rice

3/4 cup dry white wine

kosher salt

freshly ground black pepper. 

4c.Chicken soup, divided

2 cups (about 3 ears) of fresh corn kernels

8 grated smoked hams

1 cup grated white cheddar cheese

1/4 cup thinly sliced fresh chives, for extra

Method:

Heat the oil in a large pot over medium heat.
Add shallots and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes.
Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes.
Season with salt and pepper.
Add 1 cup of broth and cook, stirring, until absorbed, 5 to 6 minutes. Repeat two more times.
Add the remaining 1 cup of broth and corn and cook, stirring, until the rice is tender and the corn is cooked through, 5 to 7 minutes. Add ham, stir, and cook until heated through, 1 to 2 minutes.
Remove from heat and stir in cheese until melted.
Add chives and stir. Season with salt and pepper.
Garnish with additional chives, and serve immediately. Poblanos stuffed with barley

material

3 tablespoons olive oil (separated)

1 large onion (chopped)

1 1/2 cups barley, soaked overnight and drained

1 bunch of kale, thick stems removed, and leaves chopped

1 1/8 teaspoon chili powder (divided)

3 cloves of garlic (chopped)

1 can of whole tomatoes, peeled and crushed

1/4 teaspoon kosher salt

6 large poblano peppers

1/2 cup grated low-fat white cheddar cheese

3 slices of low-fat Monterey Jack cheese, halved, 1/2 cup, pasteurized queso fresco

Method:

Heat 1 tablespoon of oil in a large pot over medium heat. Add onions and cook until softened, about 5 to 7 minutes.
Add barley and 3 3/4 cups water and simmer until barley is tender, about 30 minutes.
Stir kale and 1/8 teaspoon chili powder into barley until the kale is wilted. Stir in cheddar cheese.
Meanwhile, heat the remaining oil in a heavy-based saucepan over medium heat. Add garlic and cook for 3 minutes.
Add tomatoes, the remaining 1 teaspoon chili powder, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens (about 30 minutes).
Reduce the heat to low. cover.
Preheat the grill with the rack in center position. Cut the stems of the peppers and make a large hole for the stuffing. Reserve shares.
Using a small knife, carefully remove the membrane and seeds.
Pack the peppers tightly with the barley mixture. Place the stem end back on top of the pepper.
Place in a large grill-safe baking dish. Grill until the peppers are charred and tender, turning once halfway through.
Add tomato sauce and toss the peppers around. Cover each pepper with half a slice of Monterey Jack. Grill until the cheese is melted.
Arrange the peppers with the sauce on a plate. Top each with 1 tablespoon and 1 teaspoon of Queso Fresco.

Here are some easy dinner recipes for you to try and enjoy with your family.

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