Healthy dinner ideas to end the day right
Makes 6 burgers
Salmon is one of the healthiest foods on the planet. Give your burger night a healthy makeover with this melt-in-your-mouth recipe for salmon burgers.
- 2 pounds skinless, boneless salmon
- 2 tablespoons red pepper, finely chopped
- 2 tablespoons dill, minced
- 2 tablespoons red onion, finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 3 tablespoons olive oil
- Put the salmon in your food processor with lemon juice and mustard. Pulse well until it forms a paste.
- Remove the paste from the food processor. Add dill, red onion, red pepper, egg and salt. Mix well.
- Form salmon mixture into 6 patties and place on parchment paper.
- Heat a skillet on medium and fry the patties in olive oil. Cook evenly on both sides for 5 minutes each. Remove patties from the pan and serve hot on grilled whole-wheat buns.
Fajita taco salad
Give taco night a new twist! Instead of loading up on carbs, make your spicy feast atop a bed of lettuce. Here's how.
- 1 head romaine lettuce
- 4 plum tomatoes, chopped
- 2 large avocados, sliced into wedges
- 1/4 cup sour cream
- 1 red pepper, chopped into large chunks
- 1 orange pepper, chopped into large chunks
- 6 large jalapenos
- 1 small red onion, chopped into large chunks
- 1-1/2 pounds skirt steak, trimmed and cut into large pieces
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 cloves fresh garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Mix lime juice, olive oil, chili powder, paprika, onion powder, fresh minced garlic, cayenne pepper, cumin, sugar and salt with whisk.
- Pour mixture into a large freezer bag. Add skirt steak pieces, red pepper, orange pepper, onions and jalapenos. Squeeze the marinade around to coat well. Leave this mixture in the refrigerator overnight.
- Heat your grill to medium-high. Remove the skirt steak from the bag and place it on the grill. Close the lid and grill for 3 minutes on each side.
- Meanwhile, heat a skillet on medium and saute veggies in marinade for 5 to 7 minutes until softened.
- Chop lettuce and place a bed of greens on each plate. Top with skirt steak and veggies. Garnish with avocado slices, tomatoes and sour cream. Ay, caramba!
Spaghetti squash pasta
Looking for a healthy alternative to spaghetti? Look no further. Spaghetti squash is a delicious substitute for pasta that tastes amazing loaded up with all your favorite toppings.
- 1 large spaghetti squash
- 1 bottle tomato sauce with sausage
- 1 tablespoon olive oil
- Salt and pepper
- Parmesan cheese
- Wash and cut your spaghetti squash lengthwise. Scoop the seeds out and rub the inside with olive oil. Sprinkle with salt and pepper.
- Place spaghetti squash face down on an olive-oil–coated baking tray and cook at 400 degrees F for 45 minutes.
- Remove from oven and set aside to cool.
- Heat tomato sauce in a medium saucepan on the stovetop.
- Use a large slotted spoon to gently remove the spaghetti squash flesh. It should look like spaghetti noodles.
- Place a generous amount of spaghetti squash on each plate. Top with tomato sauce and parmesan cheese. Enjoy!