Time to end the day with these great recipes. We have what you need to end your day the right way. These recipes will supply you with a healthy dinner for a week and will surely satisfy you. Low calories and great tasting recipes.
Let’s get going with our healthy dinner for a week recipes
Tex-Mex Burger Wraps
These quick burger wraps will be a surefire hit and they are much healthier than their fast food cousins.
Ingredients
12 ounces lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tbsp chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp garlic powder
4 whole-wheat tortillas
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges
Directions
1. Preheat the broiler. Coat a broiler safe pan with a light cooking spray.
2. In a medium bowl mix ground beef, beans, cilantro, and jalapenos.
3. Shape the ground beef mixture into four oblong patties and place them on the prepared pan.
4. Broil the patties until they are done to your liking. Be sure to flip halfway through so that both sides are brown.
5. In a bowl you are going to mix the avocado, salsa, and garlic powder.
6. Spread this mixture onto each tortilla, then add your lettuce and cheese.
7. Now just top each tortilla with a burger and roll it into a wrap.
(Makes 4 Servings)
Calories Per Serving: 394
Veggie Chili
Veggie Chili
This healthy and hearty chili will even please the most avid meat eaters in your house.
Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans of diced tomatoes, undrained (14.5 ounces each)
1 1/2 cups water
1/4 cup tomato paste
2 Vegetable Flavor Bouillon Cubes
1 tbsp chopped fresh cilantro
1 tbsp chili powder
1/2 tsp cumin
2 cans of kidney beans, rinsed (15 ounces each)
Directions
1. Cook onion, pepper, celery, wine, and garlic in a large saucepan over medium-high heat until vegetables are tender.
2. Add tomatoes with the juice, water, tomato paste, vegetable bouillon, cilantro, chili powder, and cumin; then stir well.
3. Stir in beans. Bring to a boil; cover. Turn the heat to low; cook, stirring occasionally, for about 45 minutes.
(Makes 6 Servings)
Calories Per Serving: 210
Lime Chicken
Lime Chicken
This fantastic Asian-inspired dish is also full of vitamins due to the citrus.
Ingredients
Nonstick cooking spray
4 boneless, skinless chicken breast halves
3/4 cup Natural Apple Juice
Juice from 1 lime
2 tsp cornstarch
1 tsp Chicken Flavor, Instant Bouillon
Directions
1. Spray a large, nonstick pan with your favorite nonstick cooking spray.
2. Cook chicken, turning once, for 8 to 10 minutes, or until no longer pink in the center. Remove from pan and keep warm.
3. In a small bowl mix the Apple Juice, lime juice, cornstarch, and chicken bouillon.
4. Add the mixture to the skillet; and cook, stirring it occasionally until it thickens. Spoon sauce over chicken to serve.
(Makes 4 Servings)
Calories Per Serving: 190
Mushroom and Scallion Chicken
Mushroom and Scallion Chicken
Chicken is very versatile and boneless skinless chicken breast is also a great healthy choice, so we had to bring you another great tasty chicken recipe.
Ingredients
1 tbsp toasted sesame oil
1 small bunch of scallions, sliced, with the whites and greens separated
Use 1 small garlic clove, finely chopped
4 ounces of shiitake mushrooms, with the stems removed and the caps thinly sliced
4 cups water
1/4 cup low-sodium soy sauce
1 2-inch piece ginger, peeled and sliced
1 pound boneless, skinless chicken breasts, that are cut into 3/4-inch cubes
Directions
1. Using a very large soup or stock pot, heat the sesame oil over medium heat.
2. Add the scallion whites and the garlic, and cook, stirring, for about 1 minute. Then add the mushrooms and cook until they are softened which is about 3 minutes.
3. Pour the water into the pot. Add soy sauce and ginger. Let simmer for 2 minutes.
4. Place the chicken in the broth. Turn the heat to low, cover, and poach until the chicken is just cooked through which is about 7 minutes.
5. Transfer the chicken evenly to 4 bowls. Pour broth over the chicken. Garnish with the scallion greens.
(Makes 4 Servings)
Calories Per Serving: 190
Broccoli And Shrimp
Broccoli And Shrimp
An Asian favorite, transformed into a quick and healthy dinner.
Ingredients
2/3 cup chicken broth
1 tsp cornstarch
1 tbsp minced garlic, divided
3 tsp extra-virgin olive oil, divided
1/4-1/2 tsp crushed red pepper
1 pound raw shrimp which is about (21-25 per pound), peeled and deveined
1/4 tsp salt, divided
4 cups broccoli florets
2/3 cup water
2 tbsp chopped fresh basil
1 tsp lemon juice
Freshly ground pepper to taste
Lemon wedges
Directions
1. Combine the chicken broth, cornstarch, and half of the garlic in a bowl and whisk until smooth.
2. In a large nonstick pan heat 1-1/2 tsp oil over medium to high heat.
3. Add the remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add shrimp. Sauté until the shrimp are pink, which is about 3 minutes. Then transfer to a bowl.
4. Add the remaining oil to the pan. Add broccoli and a pinch of salt. Cook for 1 minute.
5. Add water, then cover, and cook until the broccoli is crisp and tender about 3 minutes. Transfer to the bowl with shrimp.
6. Add the mixture of chicken stock to the pan and cook, stirring, over medium to high heat, until it has thickened, about 3 to 4 minutes.
7. Stir in the basil and season with pepper and the lemon juice. Add shrimp and broccoli; heat through. Serve with lemon wedges.
(Makes 4 Servings)
Calories Per Serving: 178
Southwest Steaks with Salsa Sauce
Southwest Steaks w/Salsa Sauce
These steaks pack a real punch of power, you can use your favorite cut of meat, but we love using a great rib-eye.
Ingredients
2 nice 4-ounce 1/2-inch-thick steaks, rib-eye is suggested, with the fat trimmed
1 tsp chili powder
1/2 tsp kosher salt, divided
1 tsp extra-virgin olive oil
2 plum tomatoes, diced
2 tsp lime juice
1 tbsp chopped fresh cilantro
Directions
1. Rub chili powder and 1/4 teaspoon salt on both sides of the steak.
2. In a medium pan over and over medium to high heat your oil. Add the steaks and cook, turning only once, and cook until it reaches your desired level of doneness. Be sure to cover the steaks with foil and let them rest while you make the salsa.
3. Add the tomatoes, lime juice, and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes are soft, about 3 minutes.
4. Remove from heat, and stir in the cilantro and any leftover juices from the steaks. Serve steaks topped with the salsa.
(Makes 2 Servings)
Calories Per Serving: 174
Grilled Eggplant & Portabello Sandwich
Grilled Eggplant & Portobello Sandwich
This vegetarian option is delicious and filling. It will be a crowd pleaser.
Ingredients
1 small clove of garlic, chopped
1/4 cup low-fat mayonnaise
1 tsp lemon juice
1 medium size eggplant (weighing about 1 pound), and sliced into 1/2-inch rounds
2 large portobello mushroom caps, gills removed
Canola or olive oil cooking spray
1/2 tsp salt
1/2 tsp freshly ground pepper
8 slices of good whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped down if they are large
1 large tomato, sliced
Directions
1. Preheat the grill to medium-high.
2. Mash the garlic into a paste on a cutting board using the back of a spoon. Mix with the mayonnaise and lemon juice in a small bowl. Set aside.
3. Spray both sides of the eggplant rounds and the mushroom caps with cooking spray and season well with salt and pepper. Grill the vegetables, turning only once until they are tender and browned on both sides. When they are cool enough to handle, slice the mushrooms.
4. Spread 1 1/2 teaspoons of the garlic mayonnaise mixture on each slice of bread. Layer the eggplant, mushrooms, arugula (or spinach), and the tomato slices onto the 4 slices of bread and top with the remaining slices of bread.
(Makes 4 Servings)
Calories Per Serving: 209
Healthy Dinner For A Week
There you have it, 7 fantastically delicious recipes for a Healthy Dinner For A Week. You can check out the next installment of recipes featuring a healthy dinner for a week. Are you into having wine with your meals if so check out our Exclusive Wine of the Month Club!
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