🥘 3 Healthy Dinner Recipes for Weight Loss
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Recipes in this video
0:00 – one-pan chicken and veggie
1:00 – roasted veggies
1:35 – rotini with mushrooms
🥘 one-pan chicken and veggie – 270 calories
Ingredients:
3 oz baby potatoes, quartered
3 oz chicken breast
1/4 onion diced
2 oz green beans, cut into thirds
2 tsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp paprika
salt and black pepper
Preparation:
Preheat oven to 425ËšF/220ËšC. In a large bowl, combine potatoes, onion, green beans. Add olive oil, garlic powder, paprika, salt, pepper to the vegetables and give it a toss. Spray a parchment paper-lined baking sheet with cooking spray. Place the vegetables on the right half of the sheet Set aside. In a large bowl add the chicken breast and olive oil, garlic powder, paprika, salt, pepper and mix. Place the chicken breast on the right half of the sheet and bake for 30 minutes or until chicken is golden and crisp, and potatoes are cooked through.
🥘 roasted veggies – 130 calories
Ingredients:
1 medium zucchini, cut into quarters
8 cherry tomatoes, cut in halves
1/4 red onion diced
1 tsp extra virgin olive oil
1 garlic clove, crushed
salt and black pepper
1/8 tsp dried oregano
1/2 tbsp parsley
1 tbsp grated parmesan cheese
Preparation:
Preheat oven to 425ËšF/220ËšC. In a large bowl, add all ingredients, except parsley, and stir to combine. Spray a parchment paper-lined baking sheet with cooking spray and place the vegetables and add grated parmesan cheese. Bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. Check for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with parsley and serve immediately.
🥘 rotini with mushrooms – 200 calories
Ingredients:
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/4 medium red onion, minced
1/4 cup yellow bell pepper
1 oz mushrooms, trimmed and sliced
1/4 tsp fresh oregano
salt and black pepper
Preparation:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Meanwhile, heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add garlic and onion and cook and stir occasionally about 2 minutes then add yellow bell pepper, mushrooms, oregano, salt and pepper stir and cover and cook, until mushrooms lightly browned, about 3 minutes. Uncover and add the pasta, cook, stirring, until heated through,1 to 2 minutes, stir in parmesan and serve.
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