MEAL RECIPES II

Healthy meal recipes are those that are high in vital nutrients, fiber, vitamins, and minerals, and low in bad fats, sweets, and sodium. 

Usually, whole foods including fruits, vegetables, lean protein sources, and whole grains are included in these dishes. 

You may maintain a healthy weight, lower your chance of developing chronic diseases, and enhance your general health and well-being by eating a balanced diet that includes wholesome meals.

Below are Seven healthy meal recipes that you can try.

 

QUINOA AND BLACK BEAN SALAD

Ingredients

1 cup quinoa, rinsed.

1 can of black beans, drained and rinsed.

1 red bell pepper, diced.

1 yellow bell pepper, diced.

1 avocado, diced.

1/4 cup cilantro, chopped.

1/4 cup lime juice.

2 tablespoons olive oil.

Salt and pepper.

Instructions

Cook quinoa according to package instructions.

Olive oil and lime juice should be combined in a small basin. Blend after sprinkling over the salad.

Season with salt and pepper to taste.

 

 

GRILLED SALMON WITH ROASTED VEGETABLES

Ingredients

4 salmon fillets.

2 cups broccoli florets.

2 cups cherry tomatoes.

1 red onion, sliced.

2 cloves garlic, minced.

2 tablespoons olive oil.

Salt and pepper.

Instructions

Preheat oven to 400°F.

Toss broccoli, cherry tomatoes, and red onion with olive oil and minced garlic on a large baking sheet.

Season with salt and pepper to taste.

Vegetables should be baked for 20 to 25 minutes to become soft.

Salt and pepper salmon fillets before serving.

Grill or grill pan should be preheated at high heat.

Grill salmon fillets for 4-5 minutes per side, until cooked through.

Serve salmon fillets with roasted vegetables.

VEGGIE AND HUMMUS WRAP

Ingredients

1 whole wheat tortilla.

2 tablespoons hummus.

1/4 cup shredded carrots.

1/4 cup sliced cucumber.

1/4 cup diced red bell pepper.

1/4 cup sliced avocado.

Salt and pepper.

Instructions

Spread hummus over the whole wheat tortilla.

Layer shredded carrots, sliced cucumber, diced red bell pepper, and sliced avocado on top of the hummus.

Season with salt and pepper to taste.

Cut the tortilla in half after securely rolling it up.

 

CHICKEN AND VEGETABLE STIR-FRY

Ingredients

2 skinless, boneless chicken breasts, thinly sliced.

2 cups of chopped mixed vegetables, including broccoli, carrots, and bell peppers.

1 onion, sliced.

2 cloves garlic, minced.

2 tablespoons low-sodium soy sauce.

1 tablespoon honey.

1 tablespoon olive oil.

Salt and pepper.

Instructions

In a big skillet or wok, heat the olive oil over high heat.

Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Add mixed vegetables, onion, and garlic to the skillet. Cook, stirring occasionally, for 5-7 minutes until vegetables are tender.

Honey and soy sauce are combined in a small bowl. Before adding the mixture to the stir-fry, stir it.

Season with salt and pepper to taste.

 

SPINACH AND FETA STUFFED CHICKEN BREASTS

Ingredients

4 boneless, skinless chicken breasts.

2 cups baby spinach leaves.

1/2 cup crumbled feta cheese.

2 cloves garlic, minced.

2 tablespoons olive oil.

Salt and pepper.

Instructions

Preheat oven to 375°F.

Each chicken breast's thickest area should have a pocket cut out of it.

Stuff each chicken breast with baby spinach leaves, crumbled feta cheese, and minced garlic.

Season chicken breasts with salt and pepper.

In a sizable oven-safe skillet, heat the olive oil over medium-high heat.

Add chicken breasts to the skillet and cook until browned on all sides, about 5-7 minutes.

Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.

BAKED SALMON WITH ROASTED VEGETABLES

Ingredients

4 salmon fillets.

2 cups broccoli florets.

2 cups cherry tomatoes.

1 red onion, cut into chunks.

1 tablespoon olive oil.

Salt and pepper.

Instructions

Preheat oven to 375°F.

In a large bowl, toss broccoli, cherry tomatoes, and red onion with olive oil. Season with salt and pepper.

Salmon fillets should be seasoned with salt and pepper and placed on a baking pan.

On the baking sheet, place the vegetables around the salmon.

Bake for 15 to 20 minutes, or until vegetables are soft and the salmon is cooked through.

 

TUNA SALAD LETTUCE WRAPS

Ingredients

2 cans tuna, drained.

1/2 cup diced celery.

1/2 cup diced red onion.

1/2 cup plain Greek yogurt.

2 tablespoons Dijon mustard.

2 tablespoons lemon juice.

Salt and pepper.

Lettuce leaves.

Instructions

In a large bowl, combine tuna, celery, red onion, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix well.

Spoon the tuna salad onto lettuce leaves.

Wrap the lettuce around the tuna salad to form a lettuce wrap.

Serve lettuce wraps cold.

I WISH YOU HEALTH

AND WELLNESS