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 – Teff With Broccoli Pesto
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
- 3 ½ cup low-sodium vegetable broth, divided
- 1 cup teff
- 1 ½ cup broccoli florets, cut into bite-sized pieces
- 1 cup packed fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp grated Romano cheese
- 2 garlic cloves
- A pinch of salt
- ⅛ tsp black pepper
Directions
1. In a medium saucepan, bring 2 ½ cups of the vegetable broth to a boil. Add the teff and bring it back to a simmer. Reduce the heat to low and simmer for 15–20 minutes or until the teff is tender.
2. Meanwhile, in another medium saucepan, combine the broccoli and the remaining 1 cup of vegetable broth over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the broccoli is soft. Drain, reserving 2 tbsp vegetable broth.
3. To make the broccoli pesto, put the broccoli in a food processor or blender and add the basil, olive oil, lemon juice, Romano cheese, garlic, reserved vegetable broth, salt, and pepper. Combine or process the ingredients until it is smooth.
4. Drain the teff, if necessary, and place in a serving bowl.
5. Toss half the broccoli pesto with the teff, and drizzle the remaining broccoli mixture over all. Serve immediately.
Nutritions:
Calories: 286; Fat: 9 g (with 28% calories from fat); Saturated fat: 2 g; Monounsaturated fat: 4 g; Carbs: 41 g; Sodium: 168 mg; Dietary fiber: 5 g; Protein: 11 g; Cholesterol: 4 mg; Vitamin A: 10% DV ; Vitamin C: 85% DV; Sugar: 2 g118
2 – Warm Barley Salad With Spring Veggies
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
- 1 cup quick-cooking pearled barley
- 2 ½ cup low-sodium vegetable broth
- 1 tbsp olive oil
- ½ lb asparagus spears, cut into 1-inch pieces, tough stem removed
- 4 scallions, chopped
- 1 cup sugar snap peas
- 2 cup frozen baby peas, thawed
- 2 tbsp fresh lemon juice
- 2 tbsp low-sodium yellow mustard
- 2 tbsp apple juice
- 2 tsp fresh thyme leaves
Directions
1. In a large saucepan, combine the barley and broth over medium-high heat and bring to a boil. Reduce the heat to low, partially cover, and simmer until the barley is tender, 10–15 minutes.
2.. Heat the olive oil in a large nonstick skillet. Combine the asparagus, scallions, and sugar snap peas in a mixing bowl. Sauté until the vegetables are crisp-tender. Add the baby peas, and cook for 1 minute.
3. In a large serving bowl, combine the lemon juice, mustard, apple juice, and thyme, and mix. To the bowl, add the sautéed vegetables.
4. Drain the barley, if necessary, and add to the bowl along with the sautéed vegetables and dressing. Toss to coat, and serve warm.
Nutritions:
Calories: 357; Fat: 5 g (with 13% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 2 g; Carbs: 69 g; Sodium: 103 mg; Dietary fiber: 14 g; Protein: 12 g; Cholesterol: 0 mg, Vitamin A: 23% DV, Vitamin C: 52% DV; Sugar: 19 g
3 – Smashed Baby Potatoes
- Preparation Time: 5 minutes
- Cooking Time: 25 minutes
- Servings: 4
Ingredients
- 1 lb baby red and yellow potatoes, scrubbed and cut in half
- 1 cup low-sodium vegetable stock
- 2 tbsp low-sodium yellow mustard
- 1 tbsp melted butter
- 1 tbsp lemon juice
Directions
1. Preheat the oven to 425°F.
2. Place the potatoes, cut-side down, on a rimmed baking sheet. Pour the stock around the potatoes, and cover the cookie sheet with heavy-duty foil.
3. Roast the potatoes for 18–22 minutes, or until they are tender when pierced with a fork.
4. Meanwhile, in a small bowl, combine the mustard, melted butter, and lemon juice. Mix together and set aside.
5. Take the potatoes out of the oven; turn the oven to broil.
6. Remove the foil and, using a glass or a fork, gently press down on each potato to flatten it. (Don’t press so hard you break the potatoes into pieces.)
7. Brush the mustard mixture onto the potatoes.
8. Broil the potatoes 6 inches from the heat source for 2–4 minutes, watching carefully, until they are browned and crisp. Serve immediately.
Nutritions:
Calories: 122; Fat: 3 g (with 22% calories from fat); Saturated fat: 2 g; Monounsaturated fat: 1 g; Carbs: 22 g; Sodium: 125 mg; Dietary fiber: 3 g; Protein: 2 g; Cholesterol: 8 mg, Vitamin A: 2% DV, Vitamin C: 41% DV; Sugar: 2g
4 – Skillet-Roasted Sweet Potatoes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
- 2 medium sweet potatoes
- 1 tbsp fresh lemon juice
- 2 tsp olive oil
- A pinch of salt
- ⅛ tsp white pepper
- 3 tbsp chopped fresh flat-leaf parsley
Directions
1. Scrub the sweet potatoes under cool, running water. Cut off any damaged areas. Don’t peel the potatoes.
2. Cut the potatoes into bite-sized pieces, and sprinkle with the lemon juice.
3. In a big-sized nonstick skillet, heat the olive oil over medium heat.
4. Add the potatoes, and sprinkle with the salt and white pepper.
5. Cook the potatoes, stirring often, for 15–20 minutes, or until they are tender when pierced with a fork and the outsides are crisp.
6. Remove from the heat, sprinkle with the parsley, and serve immediately.
Nutrition:
Calories: 78; Fat: 2 g (with 23% calories from fat); Saturated fat: 0 g; Monounsaturated fat: 2 g; Carbs: 14 g; Sodium: 37 mg; Dietary fiber: 2g; Protein: 1 g; Cholesterol: 0 mg, Vitamin A: 189% DV, Vitamin C: 12% DV; Sugar: 3g