Delicious 4 Dinner Easy Recipes To Make at Home

Today We Will See Delicious & Easy 4 Dinner Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!

1 – Mashed Sweet Potatoes With Nut and Seed Topping

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4

Ingredients

• 1 (16 oz) bag of diced sweet potatoes
• 1 tsp unsalted butter
• 2 tbsp flaxseed
• 2 tbsp chopped walnuts
• 1 tbsp sesame seeds
• 1 tbsp chia seeds
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 3 tbsp natural unsweetened applesauce
• 2 tbsp apple juice
• A pinch of salt

Directions

1. Rinse the sweet potatoes. Put them in a large saucepan and add water to cover them. Bring to a boil over high heat; reduce heat to low, partially cover, and simmer for 10–15 minutes or until the potatoes are soft.

2. At the moment heat the butter in a large skillet over medium heat. Add the flaxseed, walnuts, sesame seeds, chia seeds, cinnamon, and nutmeg. Sauté for 2–3 minutes, stirring constantly, until the mixture is fragrant. Set aside the mixture in a small mixing dish.

3. When they are soft, drain the potatoes, and put them in a large bowl. Add the applesauce, apple juice, and salt, and mash the potatoes until smooth. Sprinkle with a nut topping and serve.

Nutritions: 

Calories: 193; Fat: 8 g (with 37% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 1 g; Carbs: 29 g; Sodium: 65 mg; Dietary fiber: 7 g; Protein: 4 g; Cholesterol: 3 mg, Vitamin A: 318% DV, Vitamin C: 10% DV; Sugar: 7 g

2 – Grilled Sweet Potatoes and Peppers

• Preparation Time: 16 minutes
• Cooking Time: 14 minutes
• Servings: 4

Ingredients

• 2 medium-sized sweet potatoes, peeled
• One red bell pepper, seeded and cut into quarters
• One yellow bell pepper, seeded and cut into quarters
• One orange bell pepper, seeded and cut into quarters
• 1 tbsp pure maple syrup
• 2 tsp olive oil
• A pinch of salt
• ¼ cup chopped fresh basil leaves

Directions

1. Preheat the grill to medium heat.

2. Slice the sweet potatoes on a diagonal into ¼-inch slices.

3. In a large bowl, combine the sweet potato slices and the bell pepper quarters. Drizzle with maple syrup, olive oil, and salt, and toss.

4. Place the potato slices on the grill, followed by the bell pepper quarters (skin-side down).

5. Cover the grill and cook for 4–5 minutes or until the vegetables have grill marks.

6. Turn the vegetables, cover the grill, and cook for 4–6 minutes until the vegetables have softened. The bell peppers will probably be ready before the sweet potatoes are done, so check them frequently.

7. Remove the veggies from the grill as they cook. Slice the bell peppers into strips before serving.

8. Sprinkle with the basil and serve.

Nutritions: 

Calories: 117; Fat: 3 g (with 23% calories from fat); Saturated fat: 0 g; Monounsaturated fat: 2 g; Carbs: 22 g; Sodium: 52 mg; Dietary fiber: 4 g; Protein: 2 g; Cholesterol: 0 mg, Vitamin A: 243% DV, Vitamin C: 193% DV; Sugar: 9 g

3 – One-Pot Veggie Pasta

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Servings: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (8 oz) package of sliced mushrooms
• 2 yellow bell peppers, seeded and chopped
• 3 tomatoes, cored and chopped
• 1 ¾ cup low-sodium vegetable broth
• 1 tsp dried Italian seasoning
• ⅛ tsp black pepper or cayenne pepper
• 8 oz whole-wheat spaghetti
• 2 cup rinsed arugula
• ¼ cup grated Parmesan cheese

Directions

1. Heat a large big sized saucepan over medium heat and add the olive oil.

2. Add the onion, garlic, and mushrooms, and cook and stir for 2–3 minutes.

3. Add the bell peppers and tomatoes, and cook and stir for 3 minutes.4.     Add the broth,Italian seasoning, and black pepper, and bring to asimmer.

5. Add the spaghetti, making sure the pasta is submerged in the cooking liquid. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is cooked al dente.

6. Turn off the heat and stir in the arugula until it is wilted.

7. Serve immediately with a sprinkling of Parmesan cheese on top.

Nutritions: 

Calories: 337; Fat: 7 g (with 19% calories from fat); Saturated fat: 2 g; Monounsaturated fat: 3 g; Carbs: 60 g; Sodium: 228 mg; Dietary fiber: 4 g; Protein: 15 g; Cholesterol: 6 mg, Vitamin A: 24% DV, Vitamin C: 313% DV; Sugar: 6 g124

4 – Pasta Puttanesca

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Servings: 4

Ingredients

• Water as needed
• 8 oz whole-wheat spaghetti
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cup grape tomatoes
• 2 tbsp chopped Kalamata olives
• 1 tbsp capers, rinsed and drained
• 1 tsp anchovy paste
• 1 (14 oz) can of no-salt-added diced tomatoes, undrained
• 3 tbsp no-salt-added tomato paste
• ⅛ tsp red pepper flakes
• 3 tbsp minced fresh basil leaves

Directions

1. Bring a big-sized sauceepan of water to a boil over high heat. Cook until the pasta is al dente, about Seven min.

2. Meanwhile, in a large nonstick skillet over medium heat, heat the olive oil.

3. Add the onion and garlic, and cook and stir for 3 minutes.

4. Add the grape tomatoes, olives, capers, anchovy paste, diced tomatoes, tomato paste, and red pepper flakes, and bring to a simmer. Simmer for 5 minutes.

5. Add the pasta and toss to combine. Sprinkle with the basil and serve.

Nutrition: 

Calories: 290; Fat: 5 g (with 16% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 3 g; Carbs: 56 g; Sodium: 167 mg; Dietary fiber: 3 g; Protein: 11 g; Cholesterol: 1 mg, Vitamin A: 21% DV, Vitamin C: 41% DV; Sugar: 7 g