What to cook for dinner quickly and tasty? Healthy dinner #16

What to cook for dinner quickly and tasty? Healthy dinner #16

It should be noted that our food should bring pleasure, and getting it is one of the secrets to a happy and long life. What to cook for dinner quickly and tasty?

Therefore, sometimes you can pamper yourself with something very tasty, even if not super-healthy. At the same time, such a step should be considered rather as an exception, but not a rule.

10 foods that make us healthy

1. Oysters. An excellent source of zinc, which is required by our skin for recovery and for the formation of collagen. They also contain calcium, which is needed for bones, teeth, and beautiful hair.

2. Salmon. It is rich in omega-3 fatty acids, which make our skin more elastic. And also contains astaxanthin.

3. Kiwi. It is rich in vitamin C, which is needed for the production of collagen, as well as for maintaining skin health. Another useful property is that high doses of vitamin C lead to a reduction of wrinkles.

4. Blueberries. It is an excellent antioxidant that contains vitamin C, as well as anthocyanins, which help protect the skin and blood vessels.

5. Sweet potatoes (sweet potatoes). It is believed that this vegetable is very rich in useful substances. It contains protein, complex carbohydrates, and vitamins. For example, beta-carotene helps protect the skin from wrinkles.

6. Low-fat yogurt. It is necessary for the health of hair, teeth, and bones. It is rich in protein, vitamins, calcium, bacteria, and vitamins.

7. Tomato. An excellent source of lycopene, which is an excellent antioxidant.

8. Spinach. Contains alpha-lipoic acid, lutein, and zeaxanthin. Lipoic acid helps to stop the signs of aging. Lutein and zeaxanthin are needed for eye health.

9. Dark chocolate. Rich in antioxidants, it helps protect our skin from the harmful rays of the sun.

10. Walnut. Contains omega-3 fatty acids.

#1. Salad with chicken, apples, and spinach. What to cook for dinner quickly and tasty?

You will be amazed by the exquisite taste of this salad. The ingredients for the chicken salad are pretty simple, and the result is excellent.

Salad of celery root with parsley
Photos from pixabay

Ingredients for 4 servings:
Chicken fillet 2 pcs.
Apple 2 pcs.
Peeled nuts (walnuts) 3 tablespoons
Fresh spinach 2 tablespoons
Mayonnaise 2 tablespoons
Lemon (juice) 1/2 pc.
Salt to taste
Pepper to taste
Vegetable oil 3 tablespoons

Cooking time 20 minutes

Prepare products for a salad with chicken. How to make a chicken salad: Wash the chicken fillet, and dry it. Cut into thin serving strips.
Sprinkle the meat with salt, and pepper and sprinkle with lemon juice. Mix well. Heat a frying pan, and pour vegetable oil. Put the prepared chicken meat.

Fry on both sides over high heat for five minutes (or grill). Cool it down.

Wash the spinach leaves (or lettuce corn). Flip it into a colander. Tear the leaves into large pieces. Wash and peel the apples. Cut to taste. Crush walnuts with a rolling pin.

Combine all the ingredients in a bowl, and season the salad with chicken mayonnaise and lemon juice. The salad with chicken and apples is ready. Enjoy your meal!

#2. Duck legs baked with prunes and apples. What to cook for dinner quickly and tasty?

How about a fragrant duck with a golden crust? First, we soak the duck legs in milk – so the meat will become tender and softer. Then we cook the duck in the oven with prunes and apples.

A delicious meat dish is provided. And a fragrant thick apple sauce will complement it – for this, apples that were baked together with duck are turned into mashed potatoes, mixed with soy sauce, and boiled.

Rabbit with dried plums
Photos from pixabay

Ingredients for 4 servings:
Duck legs 14.6oz
Apples (sweet and sour) 3 pcs.
Dried prunes without seeds 5.29oz
Milk 1 cup
Soy sauce 2 tablespoons
Sunflower oil 2 tablespoons
Dried thyme 1 teaspoon
Ground black pepper 1/2 teaspoon
Salt 1/2 teaspoon
Bay leaf 2 pcs.
Water 1/2 cup


Cooking time one hour 15 minutes

We prepare the necessary products.
Turn on the oven to preheat to 356F. Wash the duck legs, put them in a bowl, and pour milk. We put it in the refrigerator for at least 2 hours.
After the time has elapsed, we drain the milk. We wash the duck legs, dry them, and rub salt, ground black pepper, and thyme into them.

Pour into a deep baking dish of vegetable oil and put the legs there with the skin down.
We wash the prunes and spread them on the duck.
Peel the apples cut them in half, and remove the seeds. We send the apples in the form of a duck with prunes.
Pour in the water. Add the bay leaf. Bake duck legs with apples and prunes in a preheated 356F oven until cooked and browned, 60 minutes.

After the time has elapsed, we take the dish out of the oven. We transfer the duck legs and prunes to a plate.

We throw out the bay leaf. Apples, along with the rest of the contents, are ground through a sieve into a small saucepan or saucepan.
Add soy sauce to the groundmass, and mix.

We send it to the fire and, stirring, bring it to a boil. The duck sauce is ready. We put apple sauce and duck legs with prunes on a serving plate and serve it to the table. Enjoy your meal!

#3. Pumpkin fried with quince and carrots. What to cook for dinner quickly and tasty?

A simple dish in which the brightness of tastes and aromas is not inferior to the appearance. The flavors of sweet pumpkin and carrot are perfectly intertwined with the astringency and slight sourness of quince. The dish is perfectly complemented with aromas of curry, paprika, garlic, and Italian herbs.

Pumpkin baked in foil
Photos from pixabay

Ingredients for 3 servings:
Pumpkin 7.0oz
Quince 1 piece
Carrot 5.29oz
Onion 1 piece
Vegetable oil 1 tablespoon
Curry 1/2 teaspoon
Dried Italian herbs 1 teaspoon
Ground paprika 1/2 teaspoon
Garlic 4 cloves
Freshly ground pepper (pepper mixture) to taste
Salt to taste

Cooking time 25 minutes

We prepare the necessary products.
Peel the onion and cut it into thin half rings.

In a frying pan, heat the vegetable oil and fry the onion on medium heat for 3-4 minutes.

Peel the carrots and cut them in half. Each half of the carrot is cut into plates, which in turn are cut into medium strips.

Carrots are sent to the onion and fried on medium heat for 5-6 minutes.
We wipe the quince with the hard side of the kitchen sponge, peeling off the plaque, and cut and remove the seeds. Cut the quince into small cubes.
Put the quince in a frying pan and fry for 4-5 minutes.
Peel the pumpkin and cut it into the same cubes as the quince.

Add the pumpkin to the rest of the ingredients, and mix everything together.
Add curry, paprika, Italian herbs, salt, and a mixture of peppers.
Garlic is cleaned and passed through a press into a frying pan.
Mix it up. Fry for 4-5 minutes.
Then cover with a lid and cook on low heat for another 5 minutes.

We serve pumpkin with quince and carrots hot as an independent dish or as a side dish to meat. Enjoy your meal!

#4. Potato patties with walnuts and flax seeds. What to cook for dinner quickly and tasty?

Very nutritious potato patties with crispy walnuts and healthy flax seeds are a great kitchen idea. Despite the lack of meat, the cutlets are quite satisfying.

pumpkin cutlets
Photos from pixabay

Ingredients for 6 servings:
Potatoes 14.10oz
Rye bread 3.53oz
Walnuts 10.58oz
Onion 5.29oz
Garlic 2 cloves
Wheat flour 3 tablespoons
Vegetable oil 2 tablespoons
Smoked paprika to taste
Flax (seeds) 2 tablespoons
Ground black pepper to taste
Salt to taste


Cooking time one hour 30 minutes

Prepare the necessary ingredients. Instead of rye bread, you can take white. Spices can be chosen according to your taste.
Adjust the amount of garlic at your discretion. Peel the potatoes and cut them into pieces. Put the potatoes in a saucepan and pour cold water level. Add a little salt.
Put the pan on the fire and bring the water to a boil. Cook the potatoes for 20 minutes, until tender. The cooking time depends on the variety and size of the potato pieces.

Cut the rye bread into slices. If the crust is very dense, cut it off. Use the bread together with the crust.
Fill the bread with cold water (1 cup) and leave for 10 minutes at room temperature. Peel the onion and cut it into cubes.
Heat the vegetable oil in a frying pan and put the onion there.

Fry the onion over low heat, stirring, for 8 minutes, until transparent. Let the fried onion cool slightly. Grind flax seeds in a coffee grinder, blender, or mortar.

Pour the crushed flax seeds into a deep dish. Pour in 2 tablespoons of water at room temperature and mix well.

Check the readiness of the potatoes – they should be easily pierced with a sharp object. Drain the broth from the finished potatoes.

Mash the potatoes to the consistency of mashed potatoes and cool to a warm state. Pour the walnuts into the bowl of a blender. Chop the nuts to fine crumbs. It can be passed through a meat grinder.

Put the cooled mashed potatoes in a deep bowl. Add the chopped walnuts.

Mix, it is most convenient to do it with your hands. Squeeze the swollen bread well from the liquid and grind it with a meat grinder or blender (you can grate it on a grater).
Add the bread to the potato-nut mass and mix. Put the fried onions there and mix. Add the swollen crushed flax seeds. Mix it up. Pour in the wheat flour and mix.
Peel the garlic, pass it through a press, and add it to a bowl with potato mass. Add smoked paprika, salt, and ground black pepper. Mix well.

You should get a dense mass that lends itself well to molding. With slightly damp hands, form cutlets of the desired size and shape from the “minced meat”. Heat the remaining vegetable oil in a frying pan and put the blanks there.

Fry the cutlets on low-medium heat for 5 minutes on each side, until golden brown. Place the cutlets on a paper towel to remove the remaining oil. Potato patties with walnuts are ready. Serve the cutlets with sweet and sour sauce and a salad of fresh or pickled vegetables. Enjoy your meal!

#5. Quinoa with vegetables, corn, and spinach. What to cook for dinner quickly and tasty?

Quinoa with zucchini, tomatoes, corn, sweet pepper, and spinach is an original dish full of nutrients and vitamins. Juicy vegetables, as well as the unique taste of quinoa perfectly combine in one dish.

Quinoa refers to the most healthy product for our body. Quinoa contains vitamins, fiber, and vegetable fat.

Photos from pixabay

Ingredients for 3 servings:
Quinoa 5.29oz
Zucchini young 1 pc.
Tomatoes 4 pcs.
Canned corn 3.53oz
Bulgarian yellow pepper 1 piece
Red Bulgarian pepper 1 piece
Spinach 2 tablespoons
Onion purple 1 piece
Cumin (seeds) 1/2 teaspoon
Salt to taste
Ground black pepper to taste
Olive oil  3 tablespoons

Cooking time 30 minutes

Prepare all the ingredients. Drain the liquid from the tin of canned corn.

Rinse the quinoa thoroughly, changing the water several times to get rid of the bitterness, if there is any. Put the quinoa in a saucepan, pour 1 cup of drinking water, and bring to a boil over high heat. Add salt.
Reduce the heat to low and cook the quinoa for 15 minutes until the water is completely absorbed (or according to the instructions on the package).

Peel and rinse the onion and red and yellow peppers. Cut the onion into small cubes, and the peppers into small pieces.

Cut the ends of the squash from both sides. Cut the young zucchini into small cubes. If the zucchini peel is firm, cut it off and do not add it to the dish.
Wash the tomatoes, and remove the stalk growth site. Cut the tomatoes into small pieces.

Heat olive oil in a frying pan (you can replace it with refined sunflower oil), put the onion and fry for 5 minutes, until soft.

Add the prepared zucchini and sweet pepper to the onion in the pan. Fry over medium heat, stirring occasionally, for another 8 minutes.

Add the chopped tomatoes. Rinse the spinach, dry it with a paper towel, cut it into strips, and also add to the pan. Fry for another 2 minutes.
Now add cumin, salt, and ground black pepper.

Put the canned corn in a frying pan. Mix all the ingredients.

Meanwhile, the quinoa was cooked – the grains became soft and completely absorbed the water. Transfer the quinoa to the pan with the vegetables with corn and spinach, and mix.

Heat the quinoa with vegetables, corn, and spinach over medium heat for another 3 minutes so that all the flavors combine in one dish.

A healthy and delicious dish is ready. Serve it better in a warm form.
Quinoa combined with juicy vegetables, corn, and spinach is simply unrealistically delicious! Enjoy your meal!