what to eat at dinner
Dinner is a very important meal point in our lives. It means dinner can decide our health situation. If we add high nutritional foods for our dinner, it can badly affect our healthy life. As an example, it can be the main reason for high weights and fat of people. Let’s try some recipes of What to eat at dinner as follows.
Roasted Chile Lime Chicken Legs
First of all, find the following ingredients.
- 8 small chicken legs (about 1½ lbs)
- Kosher salt and pepper
- A red onion, sliced (leave the root intact)
- 1 1/4 lb. broccoli crowns, cut into florets
- 1 tablespoon of chilli garlic paste, plus more for serving
- A table spoon of olive oil
- 2 limes
- Heat broiler. Pat chicken dry and season with 1/4 tsp each salt and pepper. Place chicken legs and onion on a rimmed baking sheet and broil until browned, about 9 to 10 minutes. Remove baking sheet from oven and reduce oven temperature to 450°F.
- While chicken broils, in a large bowl, toss broccoli with chilli paste and oil.
- Transfer broccoli to a second rimmed baking sheet and roast along with chicken until vegetables are golden brown and tender and chicken is cooked through about 15 minutes.
- Halve a lime and squeeze juice over chicken. Finely grate the zest of other lime on top, then cut into wedges. Drizzle chicken with additional chilli paste if desired and serve with lime wedges.
Moroccan Meatballs with Roasted Tomatoes and Chickpeas
- 1 large egg
- 1/3 c. panko
- 1 tsp. ground cumin
- 1/4 tsp. ground allspice
- 1/8 tsp. ground cinnamon
- Kosher salt and pepper
- 3 cloves garlic, divided
- 1 lb. ground beef
- 1-pint cherry tomatoes halved
- 1 14.5-oz can chickpeas, rinsed
- 1 tbsp of olive oil
- 1/4 c. of crumbled feta
- 1/4 c. a cup of fresh flat-leaf parsley, chopped
- Couscous, for serving
- Heat broiler. In a large bowl, beat egg, then add panko, spices, 1/2 tsp salt, and 1/4 tsp pepper. Finely grate in 2 cloves garlic. Mix in beef, then shape into 12 balls.
- Transfer meatballs to a rimmed baking sheet, then broil on a rack in the upper portion of the oven until browned, 2 to 3 minutes. Reduce oven temperature to 425°F. Remove meatballs from oven and carefully pour out any excess fat.
- In a bowl, toss tomatoes and chickpeas with oil, remaining clove garlic (thinly sliced), and 1/4 tsp each salt and pepper. Add to pan with meatballs and roast until tomatoes have softened, about 10 minutes. Remove from oven, top with feta and parsley, and serve with couscous.
Ham and Spinach Pizza
- Cornmeal, for the pan
- 1 lb. refrigerated pizza dough, set at room temp at least 30 min.
- 1 tbsp. Dijon mustard
- 3 c. baby spinach
- 1/4 lb. thinly sliced deli ham
- 1/4 red onion, sliced into rings, rings separated
- 6 large eggs
- 1/2 c. extra-sharp Cheddar cheese
If you have a pizza stone, place it on the bottom oven rack and dust a baking sheet with cornmeal. Heat oven to 475°F. If you don’t have a pizza stone, line a baking sheet with parchment paper.
On a lightly floured surface, shape dough into a 14- to 16-in. circle. Transfer to prepared sheet. Spread mustard evenly over dough, leaving a 1-in. border all the way around. Top with spinach and ham, then arrange onion rings on top. Then, working 1 at a time, crack an egg into a small bowl and slide onto pizza, using an onion ring to contain each white.
Sprinkle with Cheddar, transfer to the oven (or slide onto the pizza stone), and bake until egg whites are set and crust is golden brown, 10 to 14 minutes.
Balsamic Steak with Eggplant and Peppers
- 1 lb. Italian eggplant, cut into 1-in. pieces
- Kosher salt and pepper
- 2 tbsp. olive oil, divided
- 1 bell pepper, cut into 1-in. pieces
- 4 cloves garlic, pressed
- 1 1/2 lb. sirloin steak, cut into 4 pieces
- 1/4 c. balsamic vinegar
- 1 small tomato
- 1/4 c. basil, thinly sliced
- Heat oven to 400°F. Season eggplant all over with 1/2 tsp salt and let sit 5 minutes.
- Heat 1/2 Tbsp oil in a large skillet on medium-high. In two batches, cook eggplant, tossing occasionally, until golden brown on all sides, 4 to 5 minutes. Transfer to a plate, reserving any oil left in the skillet. Add 1/2 Tbsp oil and repeat with remaining eggplant.
- Add bell pepper and garlic to skillet, reduce heat to medium and cook, covered, stirring occasionally, until tender, 8 to 10 minutes, adding a splash of water to the skillet if they begin to stick.
- Meanwhile, pat steaks dry. Heat remaining Tbsp oil in a large skillet on medium-high. Season steaks with 1/4 tsp each salt and pepper and cook until golden brown on all sides, 6 to 8 minutes total. Remove from heat and drain off any oil. Add vinegar to skillet, then transfer to oven and cook, flipping steak once, to the desired doneness, about 8 minutes for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Return eggplant to the skillet with pepper mixture and cook, tossing occasionally, 2 minutes. Coarsely grate tomato directly into the skillet and bring to a simmer. Fold in basil and serve with steak.
As the above recipes, you can try for many recipes with many web sites such as http://www.eatingwell.com/article/109235/what-to-eat-for-dinner-to-lose-weight/ and https://www.mealsweb.com/.
By reading the above articles, you can get a clear idea about the “What to eat at dinner”. It is a very important topic to learn nowadays due to there being many nutritional problems in society.