MEAL RECIPES IV

Below are six healthy meal recipes that you can try.

 

LENTILLES AND VEGETABLE CURRY

Ingredients

1 cup brown lentils, rinsed.

1 Onion, diced.

2 cloves garlic, minced.

1 red bell pepper, diced.

1 Yellow bell pepper, diced.

2 cups diced butternut squash.

1 can of diced tomatoes, drained.

1 can of coconut milk.

2 tablespoons curry powder.

1 tablespoon olive oil.

Salt and pepper.

Fresh cilantro, chopped (optional).

Instructions

Olive oil should be heated in a big pot over medium-high heat.

Add onion and garlic to the pot and cook until onion is translucent about 3-4 minutes.

Add Bell peppers and butternut squash to the pot and cook for another 5-7 minutes until vegetables are tender.

Stir in lentils, curry powder, salt, and pepper.

Add diced tomatoes and coconut milk to the pot and bring to a boil.

Reduce heat to low, cover, and simmer for 30-40 minutes until lentils are tender.

Serve the curry hot, garnished with fresh cilantro if desired.

 

SHRIMP AND BROCCOLI STIR-FRY

Ingredients

1 lb. medium shrimp, peeled and deveined.

4 cups broccoli florets.

1 Red Bell pepper, sliced.

1/2 cup sliced onion.

2 cloves garlic, minced.

1 tablespoon cornstarch.

1 tablespoon low-sodium soy sauce.

2 tablespoons d'olive Oil.

Salt and pepper.

Instructions

In a small bowl, whisk together cornstarch, soy sauce, and 2 tablespoons of water.

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

Add shrimp to the skillet and Cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.

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

Pour the cornstarch mixture over the vegetables in the skillet and stir to combine.

Reintroduce the cooked shrimp to the skillet and mix.

Season with salt and pepper to taste.

TURKEY AND SWEET POTATO CHILI

Ingredients

1 lb. Ground Turkey.

2 sweet potatoes, peeled and diced.

1 Onion, diced.

2 cloves garlic, minced.

1 can dice tomato, undrained.

1 can of black beans, drained and rinsed.

2 tablespoons Chili powder.

1 tablespoon of cumin.

1 tablespoon olive oil.

Salt and pepper.

Instructions

Olive oil should be heated in a big pot over medium-high heat.

Add ground turkey to the pot and cook until browned about 5-7 minutes.

Add sweet potatoes, onion, and garlic to the pot and cook for another 5-7 minutes until vegetables are tender.

Stir in diced tomatoes, black beans, chili powder, cumin, salt, and pepper.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender.

Serve chili hot.

 

GREEK CHICKEN SALAD

Ingredients

2 cooked boneless, skinless chicken breasts that have been shredded.

4 cups mixed greens.

1/2 cup cherry tomatoes, halved.

1/2 cup sliced cucumber.

1/4 cup sliced red onion.

1/4 cup crumbled feta cheese.

2 tablespoons d'olive Oil.

2 tablespoons lemon juice.

1 tablespoon Dried oregano.

Salt and pepper.

Instructions

In a large bowl, combine shredded chicken, mixed greens, cherry tomatoes, sliced red onion, and crumbled feta cheese.

Olive oil, lemon juice, dried oregano, salt, and pepper should all be combined in a small basin.

Après adding the dressing, toss the salad to incorporate it.

Serve Salad Cold.

 

BAKED SALMON WITH ROASTED VEGETABLES

Ingredients

4 salmon fillets.

2 cups broccoli florets.

2 cups sliced carrots.

2 cups sliced bell peppers.

2 cloves garlic, minced.

1 tablespoon olive oil.

Salt and pepper.

Instructions

Preheat oven to 400°F.

In a large bowl, combine broccoli, carrots, bell peppers, garlic, olive oil, salt, and pepper. Toss to Coat.

On a baking sheet, distribute the vegetables in a single layer. Vegetables should be baked for 15-20 minutes or until they are soft and gently browned.

On top of the roasted vegetables, place the salmon fillets. Bake the salmon for a further 10 to 12 minutes, or until it is fully cooked.

Serve salmon and roasted vegetables hot.

 

QUINOA SAUCER BELL PEPPERS

Ingredients

4 Bell peppers, tops removed and seeded.

1 cup quinoa, cooked.

1 can of black beans, drained and rinsed.

1 cup corn kernels.

1/2 cup diced onion.

1/2 cup diced tomatoes.

1/4 cup chopped fresh cilantro.

1 tablespoon olive oil.

Salt and pepper.

Instructions

Preheat oven to 375°F.

In a large bowl, combine cooked quinoa, black beans, corn kernels, onions, cilantro, olive oil, salt, and pepper. Toss to combine.

Place the quinoa mixture inside the bell peppers.

In a baking dish, place the filled bell peppers. Bake Bell peppers for 25 to 30 minutes, or until they are soft.

Serve stuffed bell peppers Hot.

I WISH YOU HEALTH

AND WELLNESS