Explore Nutritious and Delicious Light Dinner Recipes
Discover light dinner recipes that are simple, wholesome, and full of flavour. From vibrant soups to hearty casseroles, these easy meals make healthy eating effortless and delicious.
Zucchini Carbonara
Ingredients
120g wholewheat pasta
120g spiral zucchini noodles
1 tbs olive oil
4 rashers middle bacon (fat removed)
5 cloves of garlic
1 cup of green peas (frozen)
4 eggs
1/2 cup parmesan cheese, grated
2 tbs water
-
Boil pasta according to directions. Add zucchini for only 2 minutes towards the end of cooking (blanch only). Drizzle with small amount of olive oil to stop from sticking together.
-
Chop bacon into strips, then saute in pan over medium heat for 2 minutes, add garlic and peas and cook until peas have partially thawed.
-
Whisk together eggs, parmesan and 2 tbs of water.
-
Add all ingredients to the pan, coat noodles with egg mixture and cook for 5 minutes or until heated through.
Serves 6
Super Lentil Soup
Ingredients
2 tbs olive oil
1 leek, thinly sliced
2 carrots, finely chopped
2 celery sticks, finely chopped
2 tbs tomato paste
1 cup of pre-cooked lentils
8 cups of low sodium vegetable stock
400g can chopped tomatoes
400g can cannellini beans, rinsed
1 tsp paprika
-
Heat oil in saucepan, add leek, carrot and celery. Cook for 4 minutes
-
Add all remaining ingredients, bring to the boil, then simmer for 20 minutes or until soup is thick
-
Stir in 2 tbs fresh parsley, then season to taste
Serves 4
Sheet Pan Chicken
Marinade Ingredients
4 garlic cloves
1 tsp ginger
1 tsp ground cumin
1 tsp chilli powder
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cinnamon
1/2 cup plain yoghurt
2 tsp honey or maple syrup
2 tbs olive oil
Salt and pepper to taste
-
Blend all marinade ingredients until smooth.
-
Place 4 skinless chicken thighs in a bowl and mix in marinade (keep small amount aside for basting). Set aside.
-
Cut up approx. 5 cups of various vegies 1 inch thick. Toss with small amount of olive oil and layer on lined baking tray.
-
Place marinaded chicken over the top. Bake for 30 minutes.
-
Baste with remaining marinade then bake for a further 10 minutes or until chicken and vegies are tender.
Serves 4
Serve over 1/2 cup of cooked grain.
Zucchini Bolognaise
Ingredients
1/2 tbs olive oil
1 onion, chopped
2 cloves of garlic, finely chopped
500g extra lean turkey/beef mince
3 large tomatoes, chopped
3 cups of mixed vegetables
400g tin of crushed tomatoes
3 tbs tomato paste
2 tbs mixed fresh herbs (2 tsp dried)
Salt & pepper to taste
-
Cook olive oil, onion and garlic in saucepan on medium heat, until translucent
-
Add mince, break up and cook for 5 minutes
-
Add remaining ingredients and bring to the boil
-
Simmer for 15 minutes
Serves 6.
Combine each serve with 1 cup of spiral zucchini.
Green Pea Soup
Ingredients
1 tbs olive oil
1 onion, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 tsp fresh thyme
6 cups of peas (fresh or frozen)
1/2 cup of water
4 cups of low sodium vegetable stock
-
Heat olive oil in a saucepan, add onion and celery and stir until sofended
-
Add garlic and thyme and mix through
-
Stir in peas, water and stock and simmer until heated through and peas are tender
-
Blend soup in batches
Serves 4
Serve with a slice of wholegrain or sourdough bread.
Slow-cook Casserole
Ingredients
500g of lean meat (lamb or beef)
400g tin of tomato soup
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 tbs worcestershire sauce
1 1/2 tbs lemon juice
1 1/2 tbs brown sugar
3 tsp french mustard
3 tbs dry sherry
4 - 5 cups of chopped mixed vegetables
Combine all ingredients and slow cook on low for 6 hours.
Serves 6 - 8.
Add 1/2 quinoa, brown rice or noodles to each serve.