1. Baked Lemon Herb Salmon
Ingredients:
1 pound salmon fillets
1 lemon
1 tablespoon olive oil
1 teaspoon dried herbs (such as dill, parsley, or thyme)
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Squeeze the juice of the lemon over the salmon.
4. Drizzle olive oil over the salmon and sprinkle with dried herbs, salt, and pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Nutrition:
Calories: 280
Protein: 26g
Fat: 18g
Carbohydrates: 0g
2. Mediterranean Quinoa Salad
Ingredients:
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, diced
1/4 cup kalamata olives, pitted and halved
2 tablespoons feta cheese, crumbled
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
2. In a small bowl, whisk together the lemon juice, olive oil, parsley, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve chilled or at room temperature.
Nutrition:
Calories: 210
Protein: 6g
Fat: 12g
Carbohydrates: 21g
3. Cauliflower Fried Rice
Ingredients:
1 bag cauliflower rice
1 cup mixed vegetables (such as peas, carrots, and corn)
2 eggs, beaten
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1/4 cup green onions, chopped
Instructions:
1. Heat a large skillet over medium heat and add the cauliflower rice and mixed vegetables.
2. Cook until the vegetables are tender, about 5-7 minutes.
3. Push the rice and vegetables to one side of the skillet and pour the beaten eggs into the other side.
4. Scramble the eggs until cooked through, then mix them with the rice and vegetables.
5. Stir in the soy sauce, sesame oil, and green onions.
6. Cook for an additional 2-3 minutes, until everything is heated through.
Nutrition:
Calories: 250
Protein: 11g
Fat: 14g
Carbohydrates: 22g
4. Spaghetti Squash with Tomato Basil Sauce
Ingredients:
1 spaghetti squash
1 jar tomato basil sauce
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 40-50 minutes, or until the squash is tender when pierced with a fork.
5. Remove the squash from the oven and let it cool slightly. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
6. Heat the tomato basil sauce in a saucepan over medium heat until warmed through.
7. Serve the spaghetti squash topped with the tomato basil sauce, grated Parmesan cheese, and fresh basil leaves.
Nutrition:
Calories: 180
Protein: 6g
Fat: 4g
Carbohydrates: 32g
5. Lentil Vegetable Curry
Ingredients:
1 cup lentils
1 cup mixed vegetables (such as bell peppers, carrots, and peas)
1 can coconut milk
1 tablespoon curry powder
1 tablespoon olive oil
1/4 cup cilantro, chopped
Salt and pepper to taste
Instructions:
1. Cook the lentils according to package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the mixed vegetables and sauté until tender.
4. Stir in the cooked lentils, coconut milk, curry powder, salt, and pepper.
5. Simmer for 10-15 minutes, until heated through and the flavors have melded together.
6. Serve the lentil vegetable curry over rice or with naan bread, garnished with chopped cilantro.
Nutrition:
Calories: 320
Protein: 14g
Fat: 15g
Carbohydrates: 35g
Conclusion
These five Trader Joe's dinners are not only delicious but also packed with nutrients. Whether you're in the mood for fish, quinoa, cauliflower, spaghetti squash, or lentils, Trader Joe's has you covered with these healthy and easy-to-make options. Incorporate these dinners into your weekly meal plan for a balanced and satisfying diet.
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