Healthy Dinner Recipe is a comforting Winter meal at night, and the fact that making a delicious batch is little more than throwing ingredients in a pot makes it doubly so. Make this healthy dinner recipe for a filling meal that makes your family satisfying in its taste. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/healthy-recipes/healthy-dinner-recipes ...

1. Healthy Dinner Recipes
In most countries, dinner is a very substantial meal as this is the one taken at home
after a day’s work. But talk to a lot of doctors and health advocates and they are quick
to recommend eating more during the day either at breakfast or lunch.
Most dieticians and nutritionists recommend that dinner be the lightest meal
consumed as body does not have adequate waking time to digest the food. Going to
bed on an excessively full stomach has been connected to weight gain, digestive
problems and sleeping problems. This can be avoided either by taking easily digested
food during dinner or simply taking dinner early.
There is even the six o’clock diet which proposes to eat as much as you want but
before this time which is basically saying “skip dinner” or eat it very early. Popularized
during the 90s, it can potentially be a beneficial temporary diet to lose weight if
observed properly, that is meals taken during the day are adequate amounts of
nutrients, vitamins and minerals. The tendency to break this diet depends on what
time a person sleeps.
However, if this cannot be achieved sustainably, like for most people who are still
heading home from work at this time, consider these tips in preparing dinner.
Consume lean protein in reasonable quantities. Four ounces of chicken, lean beef or
pork (the size of a deck of playing cards for those who do not have a kitchen scale) is
enough for dinner. You can replace this with beans or tofu for vegetarians or vegans.
Include complex carbohydrates and vegetables as the added fiber aids digestion not to
mention micro-nutrients, vitamins and minerals. Broccoli, cabbage, brussel sprouts,
mustard greens, kale and cauliflower contain three cancer-protective bio-chemicals.
Tomatoes contain lycopene, which enhances the absorption and utilisation of beta
carotene, so eating tomatoes with beta carotene-rich foods provides an added boost.
Carrots and tomatoes are a good combination. Best salad sources are dark green leafy
spinach, broccoli, tomatoes, red peppers, kidney and garbanzo beans. Use a bit of
garlic which has also been shown to have health-promoting and possibly anti-cancer
properties.
The recipes featured satisfy not only physical cravings for great tasting food but also
addresses your nutritional requirements. Even a few pieces of crown roast of pork can
be a part of a great tasting healthy dinner as long as you do not eat the whole dish!

2. Zeeland Lobster Salad
Are you looking to make Recipe Zeeland Lobster Salad? You'll find the most unique
and interesting Recipes here! A delicious light lobster salad made with ripe fresh
tomatoes, red onions, and fresh herbs. Lobster is usually classified as flattest food. It
need not be so expensive to have a lobster dinner in humoring if you buy a little look
faulty. Such mixed looks gallivant lobster at great prices. In this right homerun need
not be large. It is important to browse the shell and cleaned before cooking begins.
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Macon classe, domaine de la Beaugron, cuvee tradition, annee
98.
Ingredients:
2 Zeeland lobsters (1 lb.), 1 ½ tablespoons corn salad, 24 endive leaves, chopped dill,
chopped chervil, chopped chive, allspice, basil, cress,1 bunch green asparagus,
mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), 3
tablespoons winter truffles, 3 ½ tablespoons artichokes or chanterelle mushrooms,
Xeres vinegar, salt, pepper, 4 tablespoons truffle oil, olive oil
Preparation Instructions:
Cook the Zeeland lobster for 7 to 8 minutes. Cut it into slices. Remove the intestine
and withdraw the stony bag from the head. Cut the tail into escallops. Prepare a
seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper, and salt. Add herbs.
Soak mesclun in the seasoning and add some salt and pepper. Add corn salad,
artichoke, and asparagus. Place on a serving dish. Sprinkle with chives. Add a mix of
allspice, basil, and cress. Place the salad and the vegetables in the middle of a dish,
then add the lobster, then the body, and finally the meat). Sprinkle with parsley.
Prepare the CHINA TRUFFLE with some truffle oil, salt, and pepper. Decorate the dish
with THE CHINA TRUFFLE.

3. Grilled Buttermilk Chicken
Buttermilk is essential for fried chicken, but as this recipe proves, it’s terrific for grilled
chicken, too.
Servings: 12
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
4 cups buttermilk, 15 cloves garlic, sliced, 1 cup fresh rosemary leaves, 2 tablespoons +
coarse salt, 2 tablespoons + freshly ground pepper, 3 (3 lb.) whole chickens, cut into 8
pieces, with the breasts halved, Olive oil
Preparation Instructions:
In a bowl, stir together the buttermilk, garlic, rosemary, 2 tablespoons salt, and 2
teaspoons pepper. Lay the chicken pieces out on two or three baking sheets. Pour half
the buttermilk mixture over the chicken; turn the chicken pieces over and pour the
remaining buttermilk mixture over them. Refrigerate overnight, turning the chicken
pieces now and then. A half hour before cooking, remove the chicken pieces from the
refrigerator. Preheat the grill and coat the grate with olive oil. Remove the chicken
pieces from the baking sheets, patting them dry with paper towels. Grill the chicken
breasts and drumsticks over direct heat for 10 minutes, being sure the skin side faces
the heat. Turn and cook over indirect heat, covered, until a thermometer in the thigh
reads 165 degrees F., about 15 minutes or so. Grill the chicken wings over direct heat,
turning frequently for about 15 minutes, or until cooked thoroughly.

4. Beef fillet with red wine
The tenderloin and even the sirloin are sometimes called, or rather known, under the
name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine
brings out all the best flavors of meat, especially with beef.
Servings: 6
Preparation Time: 120 minutes
Cooking Time: 60 minutes
Recommended Wine: Brunello
Ingredients:
For the red wine sauce: 2 lbs. beef bones, 0.33 lbs. carrots, celery, and onion, 2
tomatoes 4 laurel leaves, 10 1/2 cups red wine (Brunello di Montalcino); 2.1
oz.shallots, 3 ½ tablespoons butter, 10 ½ tablespoons sugar, salt. For the Medallions: 6
beef fillet medallions (0.4 lbs. or 6.4 oz. each); 17 ½ tablespoons butter, 1 pound
boiled spinach, 4 tablespoons butter
Preparation Instructions:
To prepare the sauce, start by cutting the beef bones in pieces. Roast them in a 392
degree F. oven for about 1 hour. Put the bones, freed from grease, in a steel pot with
carrots, celery, onion, tomatoes, laurel and 8 cups wine. Bring to a boil. Continue
boiling on low heat and reduce by ¾, occasionally scooping off any grease from the
surface. Meanwhile, boil the shallot with 3 ½ tablespoons butter and sugar. When the
sauce begins to caramelize, add the remaining wine and boil lightly until the wine is
completely evaporated. Add the previous reduction and boil for about 5 minutes,
adding a pinch of salt. Remove the sauce from the heat. Add 17 ½ tablespoons cold
butter, cut into small pieces, and mix with a beater. Strain. Salt and sauté the
medallions in a pan, beginning with high heat, then cooking on low heat for about 8 to
10 minutes. At the same time, sauté the spinach in a pan with butter. Cut the
medallions vertically in slices of about 1/5th of an inch in thickness. Place the spinach
in the middle of the serving dish. Lay the medallion slices around it, and add the wine
sauce on the border.
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