What to cook for dinner quickly and easily, recipes

What comes to mind when we try to come up with a dinner according to all the rules of a healthy lifestyle and healthy nutrition? Baked fish with salad, steamed chicken breast. Well, perhaps that’s all. Boring? A little bit yes. We have collected several options that will diversify your menu and will not harm your figure. And you won’t want to have a snack again after such dinners.

1. Spicy tomato soup

Ingredients: a can of coconut milk (380-400 ml), 2 tbsp. l. olive oil, onion, red bell pepper, 900 g of tomatoes, 2 cloves of garlic, jalapeno pepper, a small piece of ginger (about 2 cm), ground coriander and caraway seeds, salt and pepper to taste.

Cooking: Heat olive oil in a large saucepan, add chopped onions and bell peppers, lightly salt and simmer under a lid over medium heat for 8 minutes. Rub the ginger and jalapeno, pass the garlic through a press. Add to a saucepan and simmer for a minute. Add cumin and coriander, simmer for another minute, stirring constantly. Then add coarsely chopped tomatoes, coconut milk and a glass of water. Bring to a boil, reduce heat and cook for another 10 minutes. If the soup seems too thick, add another glass of water.

Then use an immersion blender to turn the soup into puree. Sprinkle with herbs – done! Serve soup with pita bread and green butter.

2. Orange chicken with spinach

Ingredients: 4 oranges, 4 chicken breasts, red onions – 1 pc., 4 tbsp. l. vegetable oil, 2 tbsp. l. rice, wine or apple cider vinegar, 250 g fresh spinach, 1 tbsp. l. honey, salt and pepper.

Cooking: squeeze the juice from the orange (you should get about half a glass), add 3 tablespoons of oil, vinegar, honey, salt and pepper to it. Marinate chicken breasts in half of this mixture – 15 minutes at room temperature. We clean the remaining oranges, divide into slices.

Heat a skillet over medium heat. Fry the breasts until tender – 4-5 minutes on each side – put on a plate and cover with a lid to keep warm. Heat the remaining oil in the same pan, fry the finely chopped onion, then add the remaining orange mixture and simmer for a minute. Remove from heat and add orange slices to the mixture, leave under the lid for a few minutes.

Place the spinach in a large bowl and pour over the orange sauce. Lay out on plates, put chicken breasts on top and pour over the remaining sauce.

3. Grilled eggplant pizza

If you have an electric grill in your kitchen, perfect. If the pan is a grill, it will work too.

Ingredients: pizza dough, 2 small eggplants, 2 medium tomatoes, a bunch of basil, half a pack of ricotta, 3 tbsp. l. olive oil, salt and pepper.

Cooking: Grease the pizza dough with butter on one side. Cut eggplants and tomatoes into slices, roll in oil, salt and pepper. Grill eggplants on both sides for 3-4 minutes, tomatoes – 2 minutes. Place the pizza dough on the grill with the oily side, fry until the top side is bubbling, brush with butter, turn over and fry for another 2 minutes. Remove the dough on a baking sheet, spread the eggplant, tomatoes and chopped basil on top. Sprinkle with ricotta.

4. Warm chicken salad

Ingredients: 4 chicken breasts, 250 g cherry tomatoes, half a head of red cabbage, red onion, 1 tbsp. l. honey, a bunch of green onions, paprika, cumin, cinnamon, olive oil, apple or wine vinegar, salt, pepper, a pinch of sugar.

Cooking: first we make pickled onions. Cut the onion into thin half rings, mix with 2 tbsp. l. vinegar, add a pinch of salt and sugar. Leave for 20 minutes, shake occasionally. Now the cabbage: chop thinly, fill with a mixture of 2 liters. vinegar, honey, a pinch of salt and pepper. Leave for 10 minutes, stir periodically.

Now the chicken: mix the paprika, cumin, cinnamon, salt and pepper, you can add hot pepper to taste. Rub the chicken with the mixture and fry it in a greased frying pan until golden brown. Then we send it to the oven, preheated to 200 degrees for 10-12 minutes. Halve cherry tomatoes, finely chop green onions, mix and season with olive oil, salt and pepper. Cut the finished chicken into slices, mix with tomato salad, pickled onions and cabbage.

5. Fish in pistachio breading

Ingredients: 4 pieces of white fish fillet (cod or pollock), 4 tbsp. l. Greek yogurt, 1/4 cup unsalted chopped pistachios, packaged fresh spinach, 1/4 cup bread crumbs, salt, pepper, 2 tablespoons each l. olive oil and lemon juice.

Cooking: mix yogurt with salt and pepper, roll the fish in it. Mix the crackers and pistachios with olive oil, sprinkle them on the fish fillets. We bake at 180 degrees for 15 minutes. Serve with spinach, drizzled with lemon juice and olive oil. You can add quinoa or spelled.

6. Rolls with avocado and beans

Ingredients: 2 ripe avocados, a can of canned beans, 4 wheat tortillas or pita bread cut into quarters, 1 bell pepper, 2 small carrots, 150 grams of tomato paste or salsa sauce, half a head of romaine lettuce, a bunch of cilantro.

Cooking: cut one avocado into small cubes, grind the second with 100 grams of tomato paste. Simmer chopped peppers and grated carrots until soft, sprinkle with caraway seeds and simmer for another minute. Add the beans and the remaining pasta, simmer until the vegetables are cooked. Remove from heat, add chopped cilantro and chopped avocado. Grease the cakes or pita bread with mashed avocado, lay out the bean mixture and roll up the roll.

7. Shrimp and Quinoa Salad

Ingredients: 1,5 cups quinoa, 500 g broccoli, 20 large peeled shrimps, avocado, 2 small onions, 250 g cherry tomatoes, 1 tbsp. l. rice vinegar, 1 tbsp. l. grated ginger, salt and pepper.

Cooking: cook quinoa as written on the package. Divide the broccoli into small inflorescences, cut the thick stems in half, mix with a spoonful of olive oil, salt and pepper. We bake in the oven for 15 minutes at 200 degrees. Then add the shrimp and bake for another 6-8 minutes. In a bowl, mix vinegar, ginger and a tablespoon of oil. Season the tomatoes and chopped onions with seven quarters. Put the quinoa on plates, top with shrimp, broccoli, finely chopped avocado and tomato salad.

8. Salad with spelled, apples and dried cranberries

Ingredients: spelled – 1 tbsp., 1/4 tbsp. chopped pecans, small onion, 1/4 cup dried cranberries, 2 large carrots, red apple, bunch of rucola, salt, pepper, 2 tbsp. l. olive oil, 2 tbsp. l. wine vinegar, 1 tsp. dijon mustard.

Cooking: cook spelled according to the instructions on the package. Mix vinegar, mustard, salt and pepper, add chopped onions and cranberries. Peel the carrots and three thin strips, add to the sauce along with nuts and an apple cut into thin slices. Add spelled, sprinkle with oil and mix. When serving, spread on arugula leaves.

9. Salad with pear and walnuts

Ingredients: 1/2 cup walnuts, a pinch of cinnamon, a large ripe pear, 2 celery stalks, a bunch of arugula, some green onions and dill, 2 tbsp each l. lemon juice and olive oil, salt and pepper.

Cooking: roast walnuts with cinnamon, chop. Mix together lemon juice, olive oil, salt and pepper. Thinly chop pear, celery, onion and dill, season with sauce. Before serving, mix the salad with arugula, sprinkle with spiced nuts on top.

10. Salmon with creamy cucumbers

Ingredients: 400 g skinless salmon fillet, 100 g feta cheese, 1/3 cup Greek yogurt, 2 lemons, 500 g cucumbers, 1/4 tbsp. chopped mint leaves, salt, pepper.

Cooking: Heat a spoonful of olive oil in a large skillet. Cut the lemon in half, put it cut down in the pan. Cut the salmon into 4 parts, salt, pepper and fry until golden brown, 5-6 minutes on each side. We shift the salmon to plates, cut the lemon halves in half, set them aside separately. Cut the cucumbers into slices slightly obliquely, salt. In a blender, mix the lemon zest and 3 tbsp. l. lemon juice, add yogurt and feta cheese, mix in mashed potatoes. Season cucumbers with this puree, add mint and freshly ground pepper. Serve with salmon and toasted lemon quarters.