Dinner is as important a meal as breakfast. Especially for those who are used to getting up early, doing a lot, and working late. Delicious and original snacks.
The basic rules of a healthy dinner are simple and clear: Firstly, it should not be high in calories (your body, which is set up for rest, will simply have nowhere to put such a charge of energy). Secondly, it should consist mainly of proteins and complex carbohydrates (after all, simple carbohydrates will immediately be deposited in the form of excess volume on the waist).
Dinner must necessarily end 3 hours before bedtime so that the food does not burden the stomach and in the morning you wake up feeling fine.
It is according to these criteria of a healthy evening diet that we have selected for you the most suitable products for a perfect dinner and the best recipes with them.
#1.Sweet pepper stuffed with tomatoes and mozzarella (in the oven). Delicious and original snacks.
The Eetness of pepper combined with the creamy taste of melted cheese, the slight sourness of tomatoes, and the pleasant aroma of garlic is just the perfect combination.
Ingredients for 3 servings:
Sweet pepper 6 pcs.
Tomatoes 4 pcs.
Mozzarella cheese 5.29oz
Garlic 3 cloves
Salt 1/2 teaspoon
Instruction:
Cooking time 40 minutes
Prepare all the ingredients. Wash and dry the vegetables.
Turn on the oven to warm up to a temperature of 356F degrees. Release the sweet pepper from the peduncle, seeds, and internal partitions.
Cut the mozzarella into medium cubes. Peel the garlic and cut it into thin strips. Cut the tomatoes into slices, put them in a bowl, and add salt to taste. Mix it up.
Stuff the prepared sweet peppers with slices of tomatoes, mozzarella, and garlic. I have a little leaked cheese in the baking process, so try to hide the cheese deeper when stuffing, and close the holes with tomato slices.
Line a baking tray or baking dish with baking paper, and put the stuffed peppers and the remaining garlic. Cover the mold with foil on top. Cook in a preheated 356F degree oven for 20 minutes.
Then take out the mold, and remove the foil. Return the vegetables to the oven and bake for another 15 minutes. Baked sweet pepper stuffed with tomatoes and mozzarella is ready. Serve immediately. Bon Appetit!
#2.Fish baked with tomatoes, carrots, and onions (in parchment) Delicious and original snacks.
The hake fillet is sprinkled with spices, laid out on onions and carrots, and sent to the oven under juicy slices of tomatoes. The peculiarity of the recipe is that fish with vegetables is baked on parchment so that all the juices remain inside.
The dish turns out to be bright, tender, tasty, and quite dietary since it does not contain oil. It is prepared quickly, and you will need a minimum of dishes – only a baking sheet.
Ingredients for 3 servings:
Fillet of fish (I have hake) 14.0oz
Ground coriander to taste
Ground marjoram to taste
Salt to taste
Ground black pepper to taste
Instruction:
Cooking time 45 minutes
We prepare the products. You can take fillets of any white fish, I have hake. If necessary, we defrost the fish in advance.
Turn on the oven, and let it heat up to 392F degrees.
Carrots and onions are cleaned and washed. Grate the carrots on a coarse grater, and cut the onion into thin rings. Tomatoes are cut into thin circles.
Cut 2 square pieces of non-stick parchment. Place the parchment on a baking sheet. On the central part of the parchment (almost the size of the baking sheet), spread a uniform layer of carrots. Sprinkle the carrots with a little salt (a pinch).
Put onion rings on top of carrots. Spread the hake fillet on the onion.
Sprinkle salt (1/3 teaspoon), pepper (1/4 teaspoon), coriander, and marjoram on top of the fish. Circles of tomatoes are evenly distributed over the fish. We cover everything with a second piece of parchment, combining the edges with the first. Tightly wrap the edges of the parchment joined together from opposite sides.
We wrap each edge. A baking sheet with fish and vegetables on parchment is sent to a preheated oven to 396F degrees. Bake the fish for 20-25 minutes (focus on the features of your oven).
After a while, we take the baking sheet out of the oven, carefully unfold the parchment, and remove the top sheet.
Fish baked with vegetables on parchment is ready. Bon Appetit!
#3. Cauliflower gratin with bechamel sauce and cheese. Delicious and original snacks.
The inflorescences of cauliflower are previously slightly boiled, and then baked in a delicate bechamel sauce under a crust of cheese and breadcrumbs. The combination of simple products and affordable technology works wonders – it turns out very tasty.
Ingredients for 4 servings:
Cauliflower 31.75oz
Milk 2 cups
Butter 5 tablespoons
Flour 3 tablespoons
Hard cheese 7.0oz
Breadcrumbs (or white loaf) 4 tablespoons
Ground nutmeg to taste
Salt to taste
Ground black pepper to taste
Fresh herbs (for serving) to taste
Instruction:
Production time is one hour
Prepare the products. Cut or disassemble the cabbage into inflorescences and immerse it in a container with cold salted water for about 10 minutes. Then rinse the cabbage under running water. This way you will get rid not only of dust, and dirt but also of small insects, which are often hidden in the depths of the head.
Boil 4 cups of water in a saucepan. Put the cauliflower into boiling water, add a little salt, and boil for 3-5 minutes.
Discard in a colander to drain all the water.
Lower the boiled cabbage into a container with cold water for a few minutes — the cabbage inflorescences will be tender, but not boiled in puree.
In the meantime, prepare the bechamel sauce. Heat the milk over low heat to a warm state, but do not bring it to a boil. Melt the butter separately in a saucepan over low heat. Add flour.
Stir with a spatula until a thick mush forms. Fry for a couple of minutes until golden.
Now change the spatula to a whisk, pour in warm milk in parts, and stir continuously so that lumps do not form.
Bring to a boil over medium heat, stirring constantly. After it boils, reduce the heat and cook for a few more minutes until the sauce thickens.
Remove from the heat. Season with salt, nutmeg, and ground black pepper.
Grate the hard cheese on a medium or coarse grater. Pour the grated cheese into the sauce and mix. The cheese shavings melt quickly in the bechamel. Add salt, taking into account how salty the cheese you use is.
Turn on the oven to preheat to 347F degrees.
Prepare a baking dish (saucepan) – lightly lubricate with oil. Pour in about 2/3 of the sauce. Spread the blanched cauliflower evenly. Pour over the remaining sauce.
For gratin, you will need a crust (replaces the lid) of breadcrumbs and cheese. You can use ready-made crackers, but they will taste better if you cook them yourself.
Dry the slices of white bread in a frying pan without oil, in the oven or toaster. Then crush it with a pusher, pass it through a meat grinder, or crush it in a shredder. Leave the crumbs of different sizes, not too small.
Mix the ground breadcrumbs with the remaining grated cheese. Cover the cabbage with the cheese and breadcrumbs mixture. Cut the remaining butter into small pieces and spread on top. Bake the gratin in a preheated oven for about 25-30 minutes. Serve the cauliflower gratin, garnished with herbs. Bon Appetit!
#4.Eggplant boats with cheese and egg (in the oven). Delicious and original snacks.
A spectacular way to cook eggplants in the oven is to bake eggplant boats with fried eggs. The filling of eggplant pulp and cheese goes well with egg. As a result, the dish looks bright and attractive. A great combination of simplicity and great taste!
Ingredients for 4 servings:
Eggplant 2 pcs.
Eggs 4 pcs.
Cheese 5.29oz
Salt to taste
Ground black pepper to taste
Vegetable oil (for frying) 3 tablespoons
Fresh parsley (for serving) 2 sprigs
Instruction:
Cooking time 45 minutes
Prepare the products according to the list.
Eggplants are best chosen medium-sized so that a whole egg fits into the recess. Cheese can be replaced with any hard or even processed cheese of high-fat content.
Immediately turn on the oven to warm up to a temperature of 356F degrees.
Wash the eggplants and cut them lengthwise into 2 halves.
If you are afraid of the bitterness of eggplants, you can put the halves in a bowl, lightly sprinkle with salt, pour water, and leave for 15-20 minutes. Then drain the water and rinse the eggplants under running water.
Carefully cut through the flesh on the sides with a knife, leaving the walls of medium thickness.
With a spoon, carefully remove the pulp from the eggplant onto a plate. The thinner the walls of eggplant boats are, the better. Add a little salt to the eggplant boats. Heat the vegetable oil in a frying pan over medium heat. Put the eggplant pulp in a frying pan.
Stir-fry the eggplants for about 10-15 minutes, until soft. Transfer the fried eggplants to a deep bowl.
Grate the cheese on a grater or just break it into pieces. Place in a bowl with eggplant and mix. Pepper and salt the filling, given that the cheese already contains salt.
Fill the eggplant halves with the resulting mass and spread them over the entire inner surface with a spatula, forming a recess for the egg.
Place the eggplant boats in a suitable-sized baking dish so that they fit snugly at the bottom of the mold and do not turn over.
Carefully drive an egg into each eggplant-cheese filling boat. Lightly salt the eggs.
Bake the eggplant boats in the oven, preheated to 356F degrees, for 25 minutes, until the desired yolk is ready. The exact baking time depends on the characteristics of the oven and the thickness of the walls of the eggplant boats. In 15 minutes, the eggplant peel was well baked and the egg white seized, and the yolk remained liquid.
Eggplant boats with cheese and egg are ready. Serve them on the table, sprinkled with parsley if desired.
When the dish stands a little, the yolk thickens. Therefore, if you like liquid yolk, serve scrambled eggs in an eggplant boat immediately after cooking.
But even when cooled down, this eggplant dish remains very tasty. Salted cheese, fried eggplant, and baked egg are the perfect filling for a vegetable “boat”!
#5.Potato patties stuffed with red sweet pepper and cheese. Delicious and original snacks.
Very tasty and tender potato patties with a crispy crust and an appetizing filling of melted cheese. Fresh parsley and pieces of sweet pepper are also added to the cutlets. This makes the dish even tastier and more interesting. A great dish for an everyday menu and such cutlets are prepared quite simply.
Ingredients for 4 servings:
Potatoes 11.64oz
Sweet pepper (red) 5.29oz
Hard cheese 3.53oz
Flour 3.53oz
Egg – 1 pc.
Breadcrumbs 2 tablespoons
Fresh parsley 1 tablespoon
Vegetable oil 3 tablespoons
Ground black pepper to taste
Salt to taste
Instruction:
Cooking time 50 minutes
Necessary products. Potatoes (in the peel) are sent to a saucepan and filled with water. Put on the fire, bring the water to a boil, and boil the potatoes for about 20 minutes, until tender.
The finished potatoes are peeled. Mash the potatoes in mashed potatoes with a pusher and leave to cool down a little. Peel the sweet pepper from the seeds and cut into small cubes. Break the egg into a bowl and shake it lightly with a fork.
Finely chop the parsley and add it to the mashed potatoes. Then add the sweet pepper and egg. Add salt and ground black pepper. Mix everything and add flour. Mix again until smooth. Grate the hard cheese on a coarse grater.
From the resulting potato mass, we form small balls. In total, I got 7 balls. You can make smaller balls.
Each potato ball is breaded in breadcrumbs. In the middle of the ball, we make a recess. We put grated cheese in the recess. We form the ball so that the cheese filling is inside. Once again, breading the ball in breadcrumbs.
In a frying pan, heat the vegetable oil and put the potato patties there. Fry the cutlets over low heat for 2-4 minutes on each side, until golden brown.
We put ready-made potato patties with cheese filling on a plate and serve them warm. Bon Appetit! Delicious and original snacks.
