Dinner is a very important meal, and you shouldn’t skip it, even if you are on a diet. A perfect dinner that is good for your health is both light and nourishing.
1. Fish with asparagus beans
INGREDIENTS
150 g of fish
Spices, according to taste
1 lemon
200 g of asparagus beans
1/2 teaspoon of salt
20 g of butter
1 teaspoon of lemon juice
2 tablespoons of parsley
PREPARATION
1. Wash the fish. Place it in a pan of boiling salt water and simmer for 10 to 15 minutes. You can also add lemon and some sprigs of spice.
2. Wash the asparagus beans and put them in a pan of water. Add some salt and bring the beans to a boil. Do not cover the pan.
3. Simmer the beans until they get soft, then drain them into a colander. To let the beans retain their green color, place them in cold water for a couple of minutes.
4. Drain the water and heat up the asparagus beans to allow the water to evaporate. Before serving, add the butter, salt, pepper, parsley and lemon juice.
5. Serve together with the fish.
2. Cottage cheese stuffed peppers
INGREDIENTS
5 bell peppers
100 g of sour cream
400 g of cottage cheese
A dash of salt
2 cloves of garlic
A tuft of fresh greens (parsley, dill, cilantro, marjoram, basil)
Pepper
1/2 teaspoon of caraway
PREPARATION
1. Grate the garlic and chop the greens. Combine the cottage cheese, sour cream, garlic and greens, and mix thoroughly until you get a thick paste.
2. Cut off the tops of the peppers and remove the core.
3. Stuff the peppers with the paste.
4. Place the peppers in the fridge for an hour.
5. You should cut the peppers into halves before serving.
3. Farfalle with vegetables
INGREDIENTS
250 g of farfalle pasta
2 onions
2 carrots
200 g of celery sticks
2 tablespoons of olive oil
Salt and pepper, according to taste
1/2 teaspoon of paprika
PREPARATION
1. Peel the carrots, onion and celery sticks. Chop the onions and grate the carrots and celery using a large-hole grater.
2. Fry the vegetables with olive oil for 5 minutes at a high temperature, stirring constantly.
3. Boil the pasta in salted water according to package instructions.
4. When the farfalle are done, add them to the vegetables. Sprinkle the pasta with salt and pepper and fry for a couple of minutes. Before serving, season the dish with paprika.
4. Chicken fillets with vegetables
INGREDIENTS
1 chicken breast
1/2 onion
1 carrot
1 bay leaf
Salt and pepper
2 tomatoes
1 cucumber
1 bell pepper
Lettuce
Lemon juice
PREPARATION
1. Wash the chicken breast and peel off the skin.
2. Place the chicken breast in a pan of water. The chicken should be covered with water. Bring it to a boil.
3. Add the carrot, onion, salt and pepper. Boil the chicken for 20 to 30 minutes and take it off the heat. You can keep the chicken stock and use it later.
4. Chop the tomatoes, cucumber, pepper and lettuce. Combine the vegetables in a bowl and dress them with the lemon juice
5. Vegetable casserole
INGREDIENTS
500 g of broccoli
250 ml of milk
4 eggs
1 clove of garlic
150 g of Feta cheese
2 tablespoons of flour
A dash of salt
Greens
PREPARATION
Preheat the oven to 180° C.
1. Cut the broccoli into florets and place them in a baking mold.
2. Grate the Feta with a grater.
3. Whip together the milk, eggs, Feta, garlic, flour and greens. Pour the batter into the mold.
4. Bake for 40 minutes.