1. Garlic Butter Shrimp
Ingredient:
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 2 tablespoons of chopped parsley
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
- Squeeze lemon juice over the shrimp and season with salt and pepper to taste.
- Sprinkle with chopped parsley before serving.
Nutrition:
Calories: 210
Protein: 24g
Carbohydrates: 1g
Fat: 12g
Fiber: 0g
2. Grilled Lemon Herb Chicken
Ingredient:
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced and zested
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of chopped fresh herbs (such as rosemary, thyme, or parsley)
- Salt and pepper to taste
Instructions:
- In a bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, chopped herbs, salt, and pepper.
- Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the chicken breasts for 6-8 minutes per side or until cooked through.
- Remove from the grill and let them rest for a few minutes before serving.
Nutrition:
Calories: 280
Protein: 40g
Carbohydrates: 4g
Fat: 12g
Fiber: 1g
3. Creamy Mushroom Risotto
Ingredient:
- 1 cup of Arborio rice
- 4 cups of chicken or vegetable broth
- 2 tablespoons of butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/2 cup of white wine (optional)
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a saucepan, heat the broth and keep it warm over low heat.
- In a separate large saucepan, melt the butter over medium heat.
- Add the diced onion and minced garlic to the saucepan and cook until the onion is translucent.
- Add the sliced mushrooms to the saucepan and cook until they are tender.
- Add the Arborio rice to the saucepan and cook for a few minutes until it is lightly toasted.
- If using, add the white wine to the saucepan and cook until it is absorbed.
- Gradually add the warm broth to the saucepan, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
- Continue this process until the rice is cooked al dente and creamy.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve the creamy mushroom risotto hot.
Nutrition:
Calories: 380
Protein: 10g
Carbohydrates: 45g
Fat: 14g
Fiber: 2g
4. Baked Salmon with Lemon Dill Sauce
Ingredient:
- 4 salmon fillets
- 2 lemons, juiced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 2 tablespoons of chopped fresh dill
- Salt and pepper to taste
- 1/2 cup of plain Greek yogurt
Instructions:
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the lemon juice, olive oil, minced garlic, chopped fresh dill, salt, and pepper.
- Place the salmon fillets in a baking dish and pour the lemon dill sauce over them.
- Bake the salmon for 15-20 minutes or until it is cooked through and flakes easily with a fork.
- In a separate small bowl, mix the plain Greek yogurt with a squeeze of lemon juice and salt and pepper to taste.
- Serve the baked salmon with the lemon dill sauce and a dollop of the yogurt sauce on top.
Nutrition:
Calories: 320
Protein: 36g
Carbohydrates: 5g
Fat: 16g
Fiber: 1g
5. Stuffed Bell Peppers
Ingredient:
- 4 bell peppers
- 1 pound of ground beef or turkey
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of cooked rice
- 1 can (14 ounces) of diced tomatoes
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- 1/2 cup of shredded cheese (such as cheddar or mozzarella)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, cook the ground beef or turkey, onion, and minced garlic until the meat is browned and the onion is translucent.
- Add the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper to the skillet and stir to combine.
- Spoon the mixture into the bell peppers and place them in a baking dish.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil, sprinkle the shredded cheese on top of the stuffed bell peppers, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve the stuffed bell peppers hot.
Nutrition:
Calories: 320
Protein: 20g
Carbohydrates: 25g
Fat: 16g
Fiber: 4g
6. Spaghetti Carbonara
Ingredient:
- 8 ounces of spaghetti
- 4 slices of bacon, chopped
- 2 cloves of garlic, minced
- 2 eggs
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, reserving the bacon grease in the skillet.
- Add the minced garlic to the skillet with the bacon grease and cook for 1-2 minutes until fragrant.
- In a bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.
- Add the cooked spaghetti to the skillet with the garlic and bacon grease. Toss to coat the spaghetti with the bacon grease.
- Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing the spaghetti continuously to coat it evenly. The residual heat from the spaghetti will cook the eggs.
- Add the crispy bacon back to the skillet and toss to combine.
- Garnish with chopped parsley before serving.
Nutrition:
Calories: 450
Protein: 20g
Carbohydrates: 45g
Fat: 20g
Fiber: 2g
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