Healthy Easy Dinner Recipes

Homemade Pesto Gnocchi With Green Beans Recipe

If you’re looking for a quick and nutritious dinner recipe, why not try this yummy pesto gnocchi with green beans?

The meal itself takes less than 30 minutes to prepare, and is packed with vitamins and nutrients to keep late-night snacking at a minimum.

RELATED: Famous Gnocchi Recipe by Matt Moran

Serves 2

Ingredients

350g potatoes

125g plain flour

1 egg

1 cup green beans

1.5 tablespoons pesto sauce

Parmesan to serve

Salt

Method

  1. Wash and peel potatoes, then boil for 15-20 minutes in hot, salty water. Remove, then mash and leave to cool in a bowl.
  2. Once the potatoes have cooled down, season with salt. Add the flour and one egg, then mix well with a wooden spoon.
  3. Keep mixing until the dough is smooth, then cut it in half. Divide it into small pieces, then press down over each side with a fork.
  4. In the meantime, cook steam the green beans for 3-5 minutes so they’re still rather crunchy (and any other greens you want to add).
  5. To cook the gnocchi, boil a large pan of salty water and cook until they float to the top.
  6. Warm the pesto in the microwave or over a hot stove, then serve over the gnocchi with green beans.

Image via Pink Basil

May 6, 2015

Healthy Dinner Recipes: Easy BLT Pasta Recipe

Not only is this fresh pasta dish easy to recreate, but it will surely make for a filling dinner at the end of a long day at work. Throw in some avocado before serving for an extra bit of taste, since this will bring a twist of flavour to the classic BLT.

Ingredients

1 pound bacon (sliced)

2 tablespoons extra virgin olive oil

2 cloves garlic (minced)

1 pound cherry tomatoes (cut in half if large)

1 pound penne pasta

1 cup finely grated Parmesan cheese

4 cups fresh baby spinach

Salt and pepper to season

Method

  1. Heat up a pan over medium heat and cook the diced bacon until crispy. Remove the bacon and allow to cool down.
  2. Prepare the penne pasta, and put aside one cup of pasta water to create the sauce.
  3. Add the olive oil and sauté the tomatoes and garlic are they are soft.
  4. Drain the pasta, then combine the tomatoes, garlic, and baby spinach into the same pot.
  5. Stir well until the baby spinach begins to wilt, then add the Parmesan cheese before sprinkling over the bacon. Season with salt and pepper to taste.

Recipe and Image via Number 2 Pencil.

August 3, 2014

Fast Fajita Roll-Ups Recipe

Sometimes creating an extensive dinner from scratch isn’t an option if you’re running late from work, or simply can’t find the time. This quick fajita recipe is full of flavour, and will keep you feeling full and satisfied for the entire evening. Peppers and tomato are also the only vegetables in this recipe, but feel free to add an avocado filling or other seasonal vegetables into your own roll-up.

Ingredients

340g (12 ounces) beef/boneless chicken breast halves

4 whole wheat/spinach, or flour tortillas

1/3 cup finely chopped onion

1/3 cup finely chopped green peppers

1/2 cup tomato

2 tablespoons Italian dressing

1/2 cup reduced-fat cheese

1/4 cup taco sauce (or tomato sauce)

1/4 cup light dairy sour cream

Instructions

  1. Whether you’re trying out the fajitas with beef or chicken, start by chopping them into bite-sized pieces.
  2. Moving onto the tortillas; wrap them tightly in foil, then pop into an oven at 180ºC (or 350ºF) until crisp or golden brown.
  3. In the meantime, spray a frying pan with non-stick cooking spray and add the meat, onion and sweet pepper. Cook for 2-3 minutes and remember to keep stirring so the mixture doesn’t stick or burn to the bottom of the pan.
  4. Remove from the heat, drain well, then add the tomato and salad dressing.
  5. Finally remove the warm tortillas from the oven and wait 2 minutes until they cool. Then serve with cheese, salsa or even sour cream sauce for extra taste.

Recipe and Image via Recipe.com, Life Made Delicious

July 19, 2014

Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli

We’re always looking for quick dinner ideas and this Michelle Bridges recipe for ginger salmon stir-fry with Chinese broccoli from her new book Get Real! is not only delicious but low in fat and calories. Winner!

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99. 

As with my other stir-fries, you  can replace the fish with any kind of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Serves: 2

396 calories per serve

Prep time 15 mins  Cooking time 10 mins

Ingredients

210 g salmon fillet, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 cm piece ginger, grated
2 tablespoons reduced-salt soy sauce
2 teaspoons vegetable oil
1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
1 medium red capsicum, thinly sliced
6 medium shallots, cut into 5 cm lengths
¼ cup fresh coriander leaves

Method

1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.

2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.

3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.

4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.

5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.

6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.

Mish Tip : Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.

michellebridges

November 20, 2013

Easy Dinner Recipes: Clafoutis Provencal

This French baked vegetable and egg dish is one of our favourite French Women Don’t Get Fat easy dinner recipes by Mireille Guiliano. It’s a great way to use up those leftover vegetables lurking in your fridge, and is delicious hot, warm or room temperature.

To make this easy dinner even quicker, sauté your vegetables the night before and refrigerate them, then just whip up the egg ricotta batter, fold the veggies in and dinner is ready in 30 minutes!

We had cherry trees in our garden, and from the time I was eight, I got to climb the ladder (and some branches) and pick cherries. My little girlfriends and I would sometimes overeat the fresh cherries, but there was still enough to bring back to my mom, who used them to make a clafoutis, baking the fresh fruit in a custardy batter in a round baking dish. The curious name for this dessert comes from the verb clafir, ‘to fill up’, because you fill up the batter and mould with fruit, most commonly cherries. Clafoutis usually refers to a dessert preparation, but in Provence it can be a savoury yet still rich dish with cheese, eggs and bread – Mireille Guiliano.

Serves 4

Preparation Time: 20-25minutes 
Cooking Time: 35 minutes

Ingredients

2 tablespoons olive oil
1 small eggplant, cut into 1cm dice
1 yellow capsicum, seeded and cut into 1cm dice
salt and freshly ground pepper
1 slice bread, crusts removed
2 cloves garlic, peeled
225g ricotta
3 eggs
2 tablespoons finely shredded fresh basil leaves
50g black olives, pitted and halved
110g grated parmesan
butter, softened, for baking dish
fresh basil, for garnish

Method

1. Preheat the oven to 180ْ C.

2. Heat the olive oil over medium heat in a frying pan and sauté eggplant and capsicum until softened, about 6 minutes. Season to taste and set aside to cool.

3. In a food processor, combine bread, garlic, ricotta and eggs and blend until smooth.  Season with salt and pepper and using a spatula, fold in 1 tablespoon basil, the olives, parmesan, eggplant and capsicum.

4. Pour the mixture into a lightly buttered 21cm square baking dish and bake until lightly golden, 30 to 35 minutes.  Serve warm or at room temperature, garnished with basil.

What are your favourite easy dinner recipes?

October 30, 2013

Easy Dinner Recipes: Seared Tuna Caesar Salad

Now that it’s warming up, one of our favourite quick dinner ideas is whipping up a salad, but not just any salad. It has to fill us up and be quite hearty, and this seared tuna Caesar salad recipe fits that bill. It also makes a great lunch.

Serves: 6

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

20cm sourdough bread stick, sliced diagonally into 12 slices
1 1/4 cups shredded parmesan cheese
400g piece fresh tuna, cut into 1 cm thick slices
Olive oil spray
2 baby cos lettuces, rinsed and leaves separated
2 bunches asparagus, blanched and cooled
6 eggs, poached
Freshly ground black pepper, to taste
⅓ cup ZOOSH Great Caesar Dressing

Method

1. Place the bread in a single layer on a baking paper lined tray and sprinkle liberally with parmesan cheese. Bake in a hot oven at 200°C for 10-12 minutes or until golden and crisp.

2. Spray the tuna with oil and cook in a hot frypan or on a BBQ plate until just cooked.

3. Arrange the lettuce on individual serving plates. Top with toasted bread, tuna and asparagus. Finish with a poached egg, pepper and a drizzle of dressing. Serve immediately.

What’s your favourite hearty salad recipe?

October 1, 2013

Easy Dinner Recipes: Spicy Beef with Green Beans

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing one of their favourite Bodytrim recipes, a quick dinner idea that will become a favourite of yours too. Lean beef mince is stir-fried with crunchy green beans and aromatic spices and you have dinner on the table in less 30 minutes.

It tastes better and has a lot less fat than takeaway – and is quicker than calling home delivery! “It’s really yummy, and even better it is cheap to make and will feed the whole family!” says Steph.

Serves: 4-5 people

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

500g lean beef mince
150g green beans, diagonally sliced into thirds
1 brown onion, finely diced
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tbsp coriander, finely chopped
2 tbsp mild curry powder
½ cup beef stock
1 tbsp peanut oil

Method

1. Heat frying pan over medium heat, add oil. Add garlic, chilli, coriander and curry powder, fry for one minute.

2. Add onion, cook for 1-2 minutes.

3. Add beef and brown well, stirring occasionally.

4. Once the beef is browned, add beef stock and green beans, reduce heat and gently simmer for 10-12 minutes. Serve.

What’s your favourite stir-fry recipe?

September 25, 2013

Easy Dinner Recipes: Mexican Tomato and Corn Soup

Imagine your favourite tomato soup recipe with the exotic Mexican flavours of cumin, corn and crunchy tortilla cheese chips. Make a big batch of this easy soup and freeze for lazy nights.

For a heartier meal, add some cooked risoni or leftover rice to the soup during the last 5 minutes of cooking. Plus it’s easy to make this a vegetarian soup: just use vegetable stock and leave out the bacon.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves 4

Ingredients
4 flour tortillas
1 cup grated cheddar cheese
2 cups fresh or canned corn kernels
40g butter
2 onions, chopped
3 teaspoons cumin
2 cloves garlic, crushed
425g can diced tomatoes
1 litre chicken or vegetable stock
1 teaspoon dried oregano
1 cup Greek-style natural yogurt, for serving
2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
coriander leaves and freshly ground black pepper, for serving

Method
1. Cut tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp.

2. Blend half the corn kernels in a food processor until smooth and set aside.

3. Melt butter in a saucepan and saute onions and cumin for 4-5 minutes, until softened. Add garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes. Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked.

4. Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper. Serve with tortilla chips.

Tip: If you prefer a slightly thicker soup, simmer for an extra 5 minutes, uncovered, before serving.

What’s your favourite soup recipe?

September 15, 2013

Chicken Breast Recipes: Chicken, Chive and Corn Fritters

We’re always looking for delicious chicken breast recipes so couldn’t wait to share this tasty chicken, chive and corn fritters recipe from ex-Olympic swimmer and mother-of-two Susie O’Neill. The sweetness of the corn pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family!

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

300g chicken breast fillets, trimmed
2 eggs
1/4 cup chopped chives
1 cup no added salt corn kernels
1/4 cup self-raising flour
20g (1 tablespoon) polyunsaturated margarine, melted
2 tablespoons reduced fat milk
½ cup no added salt corn kernels
1 cup halved grape tomatoes
1 small avocado, sliced
1 tablespoon chopped chives, extra
1 cup baby rocket leaves

Dipping sauce
1/4 cup no-fat plain yoghurt
1 tablespoon chopped chives

Method

1. Slice the chicken breast in half through the centre horizontally. Cook the chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove pan from the heat and cover to rest.

2. Whisk eggs in a mixing bowl and mix in chives, corn, flour, melted polyunsaturated margarine and milk. Shred the chicken and add to the mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
3. Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.

4. Mix yoghurt and chives to create a delicious dipping sauce.

5. Serve fritters hot with the side salad and yoghurt and chive sauce.

Tip: Add a fresh lime wedge for some zing.

Visit Together Counts where Susie speaks about how to balance meals during the week, maintaining active lifestyles and her favourite recipes to achieve this.

Inspire us – what’s your favourite way of using chicken breasts?

September 8, 2013

Easy Fish Recipes: Barramundi Fillets with Soy and Ginger

We know we should all eat more fish, but finding easy fish recipes isn’t always easy. This Asian fish stir-fry with green Chinese vegetables is really healthy and quick to make and packed with the aromatic flavours of soy sauce, ginger and garlic. Serve with fluffy steamed white rice.

Serves 4

Ingredients 

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp sugar

2 tsp Gourmet Garden Chilli

2 tsp Gourmet Garden Garlic

2 tsp Gourmet Garden Ginger

OR 2 tbsp Gourmet Garden Wok Seasoning

Juice of 1 lime

4 barramundi fillets in pan

Asian greens of your choice (we like bok choy and Chinese broccoli)

Method

1. Make the sauce: combine fish sauce, soy sauce, sugar, Gourmet Garden Chilli, Garlic, Ginger OR Gourmet Garden Wok Seasoning and lime juice. Stir together and set aside.

2. Place barramundi fillets in pan (with small amount of oil) and cook for 2-3 mins per side until cooked.

3. Stir-fry Asian greens in separate pan.

4. Serve Barramundi fillets on bed of Asian greens. Pour sauce over fish and greens.

What’s your favourite easy fish dish?

September 2, 2013

Meat-Free Mondays: Quick Quesadillas

Quick quesadillas make a great weeknight dinner – kids love them as an alternative to pizza. Top with your favourite salsa and serve with salad.

Ingredients

1 zucchini, grated

Handful mushrooms, thinly sliced

1 teaspoon ground cumin

1 spring onions, thinly sliced
1 can black beans, drained and rinsed

125g shredded sharp cheddar cheese

8 small flour tortillas (look for wholemeal tortillas for a healthier choice)

Handful chopped fresh coriander

Method

1. Combine the grated zucchini, sliced mushrooms, cumin, spring onions, black beans and cheese in a bowl and mix. Add salt to taste.

2. Heat a frying pan bigger than the tortillas over medium heat and add a little olive oil. When hot, add one tortilla, spread with 1/4 of the filling, then place another tortilla on top. Press down slightly with a spatula.

3. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes until lightly golden and crispy.

4. Cut into wedges, and top with salsa and serve with a salsa.

What’s your go-to quick weeknight dinner?

March 18, 2013

Kaffir Lime Prawns With Asian Herb Salad

Kaffir Lime Prawns With Asian Herb Salad And Fresh Papaya

Chef Brad Jolly of Brisbane’s much-loved Alchemy Restaurant & Bar shares this recipe for fragrant prawn skewers served with a crunchy, Asian-inspired salad – perfect for midweek dinners or weekend entertaining.

Serves: 4

Preparation time: 15 mins

Cooking time: 5 mins

Asian Salad

? 150g mixed lettuce

? ½ bunch mint

? ½ bunch coriander

? ½ bunch basil

? 2 whole red chilli

? 100g bean sprouts

? ½ red onion

? ½ papaya

Method

1. Pick and wash all herbs with the mixed lettuce and allow draining.

2. Split chilli in half and remove seeds, finely slice chilli and red onion and add to salad along with the bean sprouts.

3. Peel and slice papaya into bite size pieces put aside.

Kaffir Lime Dressing

? ½ cup Vietnamese mint

? 4 whole kaffir lime leaves

? 2 whole red chillies

? 100ml peanut oil

? 100g sugar

? 125g lime juice

? 15g fish sauce

1. Wash Vietnamese mint.

2. Place mint, lime leaf, chilli and peanut oil in blender and process until smooth, add remaining ingredients to blender and continue to process for 1 minute. Then pass dressing through a fine sieve.

3. Reserve juice for salad dressing and solids for prawn marinade.

4. Dress salad and then add papaya.

Grilled Prawns

? 24 whole green prawns

? 25ml peanut oil

? 8 bamboo skewers

1. Skewer prawns on bamboo skewers and marinate in oil and solids from kaffir lime dressing.

2. Grill over medium heat for approx 3 minutes each side until just cooked through.

3. Serve with Asian herb salad and fresh papaya.

Alchemy Restaurant & Bar chef and owner Brad Jolly has worked all around the world – including cooking for the Queen! He’s also worked with Jamie Oliver and Marco Pierre White. Situated on Brisbane’s famed Eagle Street boardwalk, Alchemy has been named one of Australia’s hippest restaurants. Visit alchemyrestaurant.com.au.

July 13, 2011