Top 5 Healthy And Light Dinner Recipes

Top 5 Healthy And Light Dinner Recipes
Top 5 dinner recipes under 400 calories...

Spinach and Artichoke Pizza

INGREDIENTS

Cornmeal or oil, for the pan

3/4 c. part-skim ricotta

2 tbsp. grated Parmesan

Zest of 1 lemon

1 small clove garlic, pressed or finely grated

Kosher salt and pepper

1 c. frozen spinach, thawed and squeezed of excess moisture

1 c. artichoke hearts (canned and rinsed or frozen and thawed), roughly chopped

Flour, for the surface

1 lb. pizza dough,thawed if frozen

3 oz. mozzarella, coarsely grated (about 1 cup)

Hot sauce and green salad, for serving

DIRECTIONS

Heat oven to 475°F. Sprinkle a large rimmed baking sheet with cornmeal (or rub with oil). In a large bowl, combine the ricotta, Parmesan, lemon zest, garlic, pinch salt, and 1⁄4 tsp pepper. Fold in the spinach and artichoke hearts.

On a lightly floured surface, shape the pizza dough into a large oval or round. Place on the prepared baking sheet and dollop with the spinach-artichoke mixture, gently spreading it and leaving a 1⁄2-inch border all the way around.

Sprinkle with the mozzarella and bake until golden brown and crisp, 13 to 16 minutes. Transfer to a cutting board and cut into pieces. Serve with hot sauce and a salad, if desired.

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Roasted Blackened Salmon with Snap Pea Salad

INGREDIENTS

1 1/4 lb. piece skinless salmon fillet, cut into 4 pieces

1/4 c. plus 1 tbsp. rice vinegar

1 tbsp. no-salt-added blackening seasoning

Kosher salt and pepper

1 tbsp. finely grated fresh ginger

2 tsp. honey

8 oz. snap peas, cut in thirds

6 radishes, cut into half moons

2 kirby cucumbers, sliced

1/4 small sweet onion, thinly sliced

1/4 c. fresh mint, roughly chopped

DIRECTIONS

Heat oven to 425°F. Line a rimmed baking sheet with foil. Place the salmon on the pan, brush 1 tablespoon vinegar over the top, then sprinkle with the blackening seasoning and 1/4 teaspoon salt. Roast until opaque throughout, 10 to 12 minutes

Meanwhile, in a large bowl, whisk together the ginger, honey, remaining vinegar, and 1/4 teaspoon each salt and pepper. Add the peas, radishes, cucumber, and onion and toss to combine; fold in the mint. Serve with the salmon.

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Roasted Poblano Potato and Ham Hash

INGREDIENTS

1 medium red onion, cut into thin wedges

2 tbsp. plus 1 tsp. olive oil

Kosher salt and pepper

1 large sweet potato (about 12 oz), peeled and cut into 3/4" pieces

1 large Yukon gold potato (about 8 oz.), cut into 3/4" pieces

1 large poblano pepper, cut into thin 1" pieces

4 large cloves garlic (in skins), smashed

4 oz. sliced leftover or deli ham, torn into small pieces

2 c. baby kale

2 oz. extra-sharp Cheddar, coarsely grated

4 large eggs

lime wedges and warm tortillas, for serving

DIRECTIONS

Heat oven to 425°F. On a large rimmed baking sheet, toss the onion with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper, then roast for 3 minutes.

Add the potatoes, poblano, and garlic to the baking sheet, drizzle with 1 tablespoon oil, season with 1⁄4 tsp each salt and pepper and toss to combine. Arrange in an even layer and roast until golden brown and tender, 18 to 22 minutes.

While the potatoes roast, heat a large nonstick skillet over medium heat. Add the ham and cook, tossing once, until golden brown, 3 to 4 minutes.

Add the ham to the potato mixture and toss, then scatter the kale over the top and sprinkle with the cheese. Roast until the kale just begins to wilt, about 2 minutes. Fold to combine.

Heat the remaining teaspoon oil in the nonstick skillet and cook eggs to desired doneness, 3 to 4 minutes for slightly runny yolks. Serve with the hash, lime wedges, and tortillas, if desired.

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Peanut Butter Barbecue Pork Kebabs

INGREDIENTS

3 tbsp. Ketchup

2 tbsp. unsalted creamy peanut butter

2 tbsp. rice vinegar

2 tbsp. low-sodium tamari or soy sauce

1 tbsp. honey

1/4 tsp. crushed red pepper flakes

1 (1 1/2-lb.) pork loin, trimmed and cut into 1" pieces

2 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 lb. green beans

Chopped peanuts, for serving

DIRECTIONS

Heat grill to medium-high. In a small bowl, combine the ketchup, peanut butter, vinegar, tamari, honey, and red pepper.

In a large bowl, toss the pork with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper, then thread onto 8 skewers. In a second bowl, toss the green beans with the remaining tablespoon oil and 1⁄4 teaspoon each salt and pepper.

Grill pork, turning occasionally, for 8 minutes. Continue grilling, turning and basting with the sauce, until the pork is just cooked through, 2 to 4 minutes more.

During the last 5 minutes of cooking, grill the green beans, turning occasionally until tender, 3 to 5 minutes. Serve the green beans with the kebabs and sprinkle with the peanuts, if desired.

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Grilled Buffalo Chicken with Cucumber Salad

INGREDIENTS

8 small chicken drumsticks (about 2 lbs. total)

kosher salt

Freshly ground black pepper

1/4 c. wing sauce (we used Frank's RedHot)

1/4 c. lowfat plain Greek yogurt

2 tbsp. white wine vinegar

2 oz. blue cheese, crumbled (about 1/2 c.)

4 stalks celery, thinly sliced

1 large seedless cucumber, sliced diagonally into half-moons

4 scallions, thinly sliced

1 c. fresh flat-leaf parsley

DIRECTIONS

Heat grill to medium. Season the chicken with 1⁄2 teaspoon pepper and grill, covered, turning occasionally, for 18 minutes. Uncover and continue grilling, basting with the wing sauce, until the chicken is cooked through, 5 to 7 minutes more.

While the chicken is cooking, make the salad. In a large bowl, whisk together the yogurt, vinegar, half the blue cheese, and 1⁄4 teaspoon each salt and pepper.

Add the celery and cucumber and toss to coat. Fold in the scallions and parsley. Serve with the chicken and sprinkle with the remaining blue cheese.

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All recipes are taken from here.