#lightdinnerideas

[outdoorbears]

These Spinach Crepes RICARDO are a great way to get the health benefits of spinach in a light and tasty crepe. You can change the fillings to suit your taste, and they're great for brunch or a light dinner.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/2 teaspoon salt. 2 cups fresh spinach, finely chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter, melted. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. Cooking spray or additional melted butter for the pan.

Instructions: In a blender, combine the flour, milk, eggs, melted butter, salt, and pepper. Blend until smooth. Add the chopped spinach, grated Parmesan cheese, and garlic powder to the blender. Blend again until the spinach is well incorporated into the batter. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with cooking spray or melted butter. Pour a small amount of the batter into the pan, swirling it around to coat the bottom evenly and create a thin crepe. Cook for about 2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes on the other side, until it is cooked through and lightly browned. Repeat the process with the remaining batter, adding more cooking spray or melted butter to the pan as needed. Serve the spinach crepes hot, filled with your favorite toppings or fillings, such as cheese, sauted mushrooms, or creamy chicken. Fold them in half or roll them up and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Country Cove Rabbitry

[drawntw]

Celebrate the arrival of spring with this delicious gluten-free quiche featuring fresh asparagus, mushrooms, and leeks. It's perfect for a brunch or light dinner and packed with savory flavors.

Ingredients: 1 gluten-free pie crust. 1 cup asparagus spears, chopped. 1 cup mushrooms, sliced. 1 leek, thinly sliced. 1 cup shredded Gruyere cheese. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1 tablespoon olive oil.

Instructions: Preheat your oven to 350F 175C. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and saut until they become tender, about 3-4 minutes. Add the sliced mushrooms and asparagus to the skillet and saut for an additional 5 minutes until they start to soften. Remove from heat. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined. Place the gluten-free pie crust in a pie dish or tart pan. Prick the bottom with a fork to prevent it from puffing up. Spread the sauted vegetable mixture evenly over the pie crust. Sprinkle the shredded Gruyere cheese over the vegetables. Pour the egg mixture over the vegetables and cheese. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden brown. Remove from the oven and let it cool slightly before slicing. Serve warm and enjoy your gluten-free asparagus, mushroom, and leek quiche!

Prep Time: 15 minutes

Cook Time: 40 minutes

Lionel Ragot

[damjerry]

These Cheesy Bacon and Corn Stuffed Zucchinis are a delicious and satisfying side dish or even a light meal. The combination of crispy bacon, sweet corn, and melted cheese inside tender zucchini boats is a flavor explosion in every bite. It's the perfect way to enjoy the abundance of zucchini during the summer months!

Ingredients: 4 medium zucchini. 4 slices of bacon, chopped. 1 cup corn kernels fresh or frozen. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 2 cloves garlic, minced. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cut the zucchini in half lengthwise, and scoop out the seeds and some of the flesh to create a hollow space. Place them in a baking dish and set aside. In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and drain it on paper towels. In the same skillet, add the diced onion, red bell pepper, and minced garlic. Saut for about 3-4 minutes until the vegetables are tender. Stir in the corn kernels and cooked bacon. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the corn is heated through. Remove the skillet from heat and stir in the shredded cheddar cheese until it's well combined. Fill each zucchini half with the cheesy bacon and corn mixture, pressing it down gently to pack the filling. Sprinkle grated Parmesan cheese on top of each stuffed zucchini half. Drizzle olive oil over the stuffed zucchinis. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the filling is bubbly. If desired, garnish with chopped fresh parsley before serving. Enjoy your Cheesy Bacon and Corn Stuffed Zucchini!

Prep Time: 20 minutes

Cook Time: 30 minutes

semana santa

[tamagobuns]

Baby carrots roasted in balsamic vinegar, fresh spinach, feta cheese, basil, and pine nuts make up this tasty and healthy wrap. These wraps are full of flavor and would be great for lunch or a light dinner.

Ingredients: 1 lb baby carrots. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup baby spinach leaves. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh basil leaves. 1/4 cup toasted pine nuts.

Instructions: Start by heating the oven to 400F 200C. Put olive oil, balsamic vinegar, garlic mince, salt, and pepper in a bowl and mix them together. Add the baby carrots to the balsamic mixture and toss them around until they are well covered. Place the carrots on a baking sheet in a single layer. Roast them in a preheated oven for 20 to 25 minutes, stirring them once halfway through, until they are soft and caramelized. Take the roasted carrots out of the oven and let them cool down a bit. Lay out a whole wheat tortilla on a clean surface. Put baby spinach leaves, roasted baby carrots, crumbled feta cheese, chopped basil leaves, and toasted pine nuts on top of each tortilla. Make wraps by rolling the tortillas up tight. Cut the wraps in half across the middle and serve. Have fun with your tasty Balsamic Roasted Baby Carrots Wrap!

Prep Time: 15 minutes

Cook Time: 25 minutes

21 Hetherington

[iridescencel]

The gluten-free sweet potato crust of this Southwestern-style quiche is filled with a tasty mix of vegetables, eggs, and cheese. This quiche is full of flavor and good for you, and it's great for brunch or a light dinner.

Ingredients: 2 medium sweet potatoes, peeled and thinly sliced. 1 tablespoon olive oil. 1 small onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup frozen corn kernels, thawed. 1 cup black beans, drained and rinsed. 6 large eggs. 1/2 cup milk or non-dairy milk alternative. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese or dairy-free cheese alternative. Chopped fresh cilantro, for garnish.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Put in the bell peppers and onions. Cook for about 5 minutes, until the peppers are soft. To the pan, add the corn and black beans. Cook for two more minutes. Take it off the heat and set it aside. Grease a 9-inch pie dish and line the bottom and sides with slices of sweet potato to make a crust. The slices should overlap a bit and cover the whole dish. Whisk the eggs, milk, chili powder, cumin, paprika, salt, and pepper together in a bowl. Spread the vegetable mix out evenly on top of the pie dish's sweet potato crust. Allow the egg mixture to fill the dish as it is poured over the vegetables. Add some shreds of cheese on top. Before you put the quiche in the oven, heat it up. Bake it for 30 to 35 minutes, or until the cheese melts and turns golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Before serving, sprinkle with chopped fresh cilantro. Feel free to eat it hot or cold.

Prep Time: 20 minutes

Cook Time: 35 minutes

The Blue Boards Series

[servanttrainer]

A tasty and refreshing salad with the creamy goodness of ripe avocados and the crunch of whole grain toast. This salad has red onions, cherry tomatoes, and a tangy balsamic vinaigrette. It's great for a healthy lunch or light dinner.

Ingredients: 2 ripe avocados. 4 slices of whole grain bread. 1 cup cherry tomatoes. 1/2 red onion, thinly sliced. 2 cups mixed greens e.g., arugula, spinach, kale. 1/4 cup fresh basil leaves. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the slices of whole grain bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Toast the bread in the oven for about 10 minutes or until it becomes crispy and golden brown. Remove from the oven and let it cool. While the bread is toasting, cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Mash the avocado with a fork and season with salt and pepper to taste. In a separate bowl, combine the cherry tomatoes, red onion slices, and fresh basil leaves. In a small jar, mix the remaining 1 tablespoon of olive oil and balsamic vinegar to create the dressing. Shake well to combine. Once the toasted bread has cooled slightly, cut it into bite-sized pieces. To assemble the salad, place the mixed greens on a serving platter. Top with the mashed avocado, tomato mixture, and crumbled feta cheese. Drizzle the balsamic dressing over the salad. Finally, scatter the toasted bread pieces over the top of the salad. Serve immediately and enjoy your delicious Avocado Toast Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rictse 2019

[aloveafare]

Mixed Greens and Panko Chicken Salad

This Mixed Greens and Panko Chicken Salad is easy to get on the table (about 30 minutes!) It’s stacked with panko breaded chicken, mixed greens, zucchini slices, and a quick homemade Greek yogurt dressing. 

Mixed Greens and Pink Chicken salad. Mixed greens and zucchini slices are drizzled with homemade Greek yogurt dressing that takes mere minutes to make.  Bits of pomegranate seeds give this salad a lovely color.

The chicken is dredged in Greek yogurt and milk and then coated with crispy panko breadcrumbs. Another win for Salad dinners. Hope you are having a nice Monday! It's going to be another busy week here with lots of activities. Days are flying by! 

Serves 4-5

INGREDIENTS for Panko Chicken

2 cups panko bread crumbs

1 tablespoon garlic salt

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon dried sage

1/2 teaspoon black pepper

1.5 pounds chicken breast tenderloins

1 cup plain Greek yogurt

1/4 cup milk 

1/4 cup water

INGREDIENTS for Mixed Green Salad

1 package mixed greens

Zucchini slices

Pomegranate seeds

juice from one lemon

1 crushed garlic clove

1 teaspoon apple cider vinegar

1/2 cup plain Greek yogurt

1 tablespoon olive oil

1-2 tablespoons water if too thick

cracked black pepper

DIRECTIONS for Panko Chicken

Preheat oven to 400 degrees Fahrenheit. Spray a large cookie sheet with oil and set aside. To a bowl add bread crumbs, garlic salt, parsley, tarragon, sage, and black pepper. Stir to combine. 

In a separate bowl add yogurt, milk, water and stir to combine. 

Dredge chicken tenderloins in yogurt mixture and then in bread crumb mixture. 

Place chicken tenderloins on a prepared baking sheet. Leave some room between each tenderloin. Spray tops of chicken tenderloins. Bake 10 minutes, check and flip. Put back in oven and bake an additional 7-10 minutes checking after 7 minutes. The chicken temperature should reach 165 degrees. 

While chicken is baking place equal amounts of mixed greens, zucchini slices, and pomegranate seeds on each plate. 

To a jar with a lid add juice from lemon, crushed garlic clove, apple cider vinegar, plain Greek yogurt, olive oil, and water. Shake well. 

At this time the chicken should be done and place pieces on top of mixed greens. Add a sprinkle of cracked black pepper if desired. Drizzle with dressing and serve.