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 – Steamed Sole Rolls With Greens
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Servings: 4
Ingredients
- 4 (6 oz) sole fillets
- 2 tsp grated peeled fresh ginger root
- 2 garlic cloves, minced
- 2 tsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 2 cup fresh torn spinach leaves
- 1 cup fresh stemmed torn kale
- 1 cup sliced mushrooms
- 2 tsp toasted sesame seeds
Directions
1. Cut the sole fillets in half lengthwise. Sprinkle each piece with some ginger root and garlic. Roll up the fillets—ginger root side in. Set aside and secure with a toothpick.
2. In a small bowl, combine the soy sauce, vinegar, and toasted sesame oil.
3. Bring water to a boil over medium heat in a large shallow saucepan that will hold your steamer.
4. Arrange the spinach leaves and kale at the bottom of the steamer. Add the rolled sole fillets. Add the mushrooms, and sprinkle everything with the soy sauce mixture.
5. Cover and steam for 7–11 minutes or until the fish is cooked and flakes when tested with a fork. Remove the toothpicks.
6. To serve, sprinkle with the sesame seeds and serve the fish on top of the wilted greens and mushrooms.
Nutritions:
Calories: 263; Fat: 8 g (with 27% calories from fat); Saturated fat: 2 g; Monounsaturated fat: 3 g; Carbs: 7 g; Sodium: 247 mg; Dietary fiber: 3 g; Protein: 36 g; Cholesterol: 81 mg, Vitamin A: 81% DV, Vitamin C: 47% DV; Sugar: 0 g109
2 – Red Snapper Scampi
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
- 2 tsp olive oil
- 4 garlic cloves, minced
- ¼ cup fresh lemon juice
- ¼ cup white wine or fish stock
- 1 tsp fresh lemon zest
- A pinch of salt
- ⅛ tsp lemon pepper
- 4 (6 oz) red snapper fillets
- 2 scallions, minced
- 3 tbsp minced flat-leaf fresh parsley
Directions
1. Preheat the oven to 400°F. Using parchm papers, lay a baking sheet
2. In a small bowl, combine the olive oil, garlic, lemon juice, white wine, lemon zest, salt, and lemon pepper.
3. Arrange the fillets with the skin-side down (if the skin is attached) on the prepared baking pan. Pour over the fillets the lemon juice mixture.
4. Roast for 15–20 minutes, or until the fish flakes when tested with a fork.
5. Serve the fish with the pan drippings, sprinkled with the scallions and parsley.
Nutritions:
Calories: 212; Fat: 5 g (with 21% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 2 g; Carbs: 3 g; Sodium: 112 mg; Dietary fiber: 0 g; Protein: 35 g; Cholesterol: 62 mg, Vitamin A: 10% DV, Vitamin C: 26% DV; Sugar: 1 g
3 – Green Rice Salad With Tomatoes
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Servings: 4
Ingredients
- 2 (10 oz) packages of frozen cooked brown rice
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp orange juice
- 1 tbsp pure maple syrup
- A pinch of salt
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh basil leaves
- 1 tbsp fresh thyme leaves
- 1 (10 oz) package of frozen baby peas, thawed
- 1 cup sliced celery
- 2 cup grape tomatoes
Directions
1. Thaw the brown rice according to the package directions.
2. Meanwhile, in a large salad bowl, combine the olive oil, lemon juice, orange juice, maple syrup, salt, parsley, basil, and thyme, and mix well.
3. Add the cooked brown rice and toss to coat.4. Stir in the peas, celery, and tomatoes and toss again. Serve or refrigerate.
Nutritions:
Calories: 305; Fat: 9 g (with 27% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 6 g; Carbs: 50 g; Sodium: 133 mg; Dietary fiber: 7 g; Protein: 9 g; Cholesterol: 0 mg, Vitamin A: 62% DV, Vitamin C: 69% DV; Sugar: 10 g
4 – Orange Thyme Red Snapper
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Servings: 4
Ingredients
- 1 medium orange
- 2 tsp olive oil
- 4 (6 oz) fillets of red snapper
- A pinch of salt
- ⅛ tsp white pepper
- 2 tsp olive oil
- 2 scallions, chopped
- 1 ½ tsp fresh thyme leaves, or ½ tsp dried
Directions
1. Rinse the orange and dry. Using a small grater or zester, remove 1 tsp zest from the orange and set aside. Cut the orange in half, squeeze in a small bowl, and reserve the juice.
2. Add the olive oil to a large nonstick skillet and place over medium heat. Meanwhile, sprinkle the fish with salt and white pepper.
3. Add the fish to the skillet, skin-side down, if the skin is attached. Cook for 3 minutes on one side, briefly pressing on the fish with a spatula to prevent curling (or slit the fillet to prevent curling). Turn the fish and cook for 2–3 minutes on the second side, until the fish flakes when tested with a fork.
4. Transfer the fish to a plate. If skin is present, remove it and discard it.Cover the fish with a foil tent to keep it warm.
5. Add the scallions and the thyme to the skillet; cook and stir gently for 1 minute. Add the reserved orange juice and orange zest and simmer for 2–3 minutes or until the liquid is slightly reduced.
6. Serve the sauce over the fish right away.
Nutritions:
Calories: 232; Fat: 7 g (with 27% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 4 g; Carbs: 6 g; Sodium: 121 mg; Dietary fiber: 1 g; Protein: 35 g; Cholesterol: 62 mg, Vitamin A: 7% DV, Vitamin C: 48% DV; Sugar: 5 g