easy healthy dinner

This Stir-Fry Vegetables recipe from Delish.com is bonkers-easy and packed with flavor. Plus, it's vegan!

Sesame-Ginger Vegetable Stir-Fry

olive oil

garlic,

ginger

snap peas, trimmed

red bell pepper, sliced

carrots,

c. sliced cremini mushrooms

Kosher salt

tbsp. low-sodium soy sauce

water

sesame oil

brown sugar

cornstarch

What's a must-have in your veggie stir-fry?

https://streaming.hearstdigitalstudios.com/a798a862-e474-4a4a-9f48-f7c3483c318f/video_rover_16x9_1080p_hd_1552677474_99613.mp4

Take a break from meat and try this hearty vegetable stir-fry; you won't regret it!

This Veggie Stir-Fry Is Perfect For Meatless Monday!

Here's what you need: medium yellow onion, red bell pepper, yellow bell pepper, green bell pepper, chicken sausage, olive oil, creole seasoning, raw shrimp, paprika, tomato, rice, scallion

Sheet-Pan Jambalaya Recipe by Tasty

medium medium yellow onion, sliced

yellow bell pepper, sliced

green bell pepper, sliced

chicken sausage,

olive oil,

lb raw shrimp, peeled and deveined

paprika

½ cups tomato, diced

rice, cooked, we used brown rice

scallion, sliced,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.

Bake for 8 minutes, or until chicken sausage begins to brown.

While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.

Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.

Return everything to the oven for 6 minutes, or until the shrimp is just done.

Remove from the oven and add the cooked rice, mixing everything together well.

Garnish with sliced scallions and serve immediately.

https://vid.tasty.co/output/85393/landscape_480/1521485033

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn&#x27;t skimp on flavor.

Chicken Broccoli Ziti

butter (divided)

chicken

salt

black pepper (divided)

onion

garlic (minced (about 1 tablespoon))

Italian seasoning

red pepper flakes (optional;

chicken broth

milk (plus additional as needed)

dry whole wheat ziti pasta

broccoli

artichoke hearts

lemon juice (for even more lemon flavor, add the zest also)

Parmesan cheese (plus additional for serving)

parsley (plus additional for serving)

Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.

Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.

Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Enjoy our lighter version of the family classic – lasagne. It has bags of flavour, but comes in at under 500 calories a portion, as well as packing in four of your five-a-day

Healthy lasagne

onion (250 grams), finely chopped

carrots, finely chopped

celery sticks (140 grams), finely chopped

bay leaves

5% beef mince

garlic cloves, finely grated

can chopped tomatoes

tomato purée

vegetable bouillon powder

semi-skimmed milk

wholemeal flour

nutmeg

wholemeal lasagne (125 grams)

finely grated parmesan

Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.

Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.

Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.

These noodles have it all - healthy, flavour-packed and quick to make, they're sure to be a midweek staple

Superhealthy Singapore noodles

egg noodles

sunflower oil

tenderstem broccoli stems

red pepper deseeded,

baby corn quartered lenthways

garlic

red chilli deseeded and chopped

chicken breasts sliced

shelled raw king prawns

curry paste

soy sauce

beansprouts

pack coriander chopped

onions

lime wedges,

Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.

Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.

Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Who says you can't have lasagna while watching your carb intake? This eggplant lasagna is layered with cheesy goodness and savory tomato sauce, all while keeping it low-carb.

Low-Carb Eggplant Lasagna Recipe by Tasty

eggplants

sea salt,

red pepper flakes

oz crushed san marzano tomato, 2 can

ricotta cheese, 1 container

mozzarella cheese, divided

italian seasoning

Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.

Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.

Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.

In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.

In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.

Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It’s okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.

Bake for 45 minutes, until cheese is fully melted.

Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.

Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.

https://vid.tasty.co/output/117321/landscape_480/1543518255

Top 6 easy healthy dinner recipes from across the web

The most viewed easy healthy dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sesame-Ginger Vegetable Stir-Fry

Sheet-Pan Jambalaya Recipe by Tasty

Chicken Broccoli Ziti

Healthy lasagne

Superhealthy Singapore noodles

Low-Carb Eggplant Lasagna Recipe by...

Top 6 easy healthy dinner recipes from across the web

The most viewed easy healthy dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame-Ginger Vegetable Stir-Fry

Sheet-Pan Jambalaya Recipe by Tasty

Chicken Broccoli Ziti

Healthy lasagne

Superhealthy Singapore noodles

Low-Carb Eggplant Lasagna Recipe by...

The most viewed easy healthy dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine