Most of us don’t really like to spend long time in the kitchen to prepare something for each meal. If you are a working woman and don’t have much time to prepare complicated recipes for dinner, you can have these healthy simple recipes for dinner, and all your family members would be satisfied. I hope you enjoy making them as I did.
1 Swiss Chard Rolls
This recipe is an easy one for dinner meals. I’m still a little curious how you’re all going to receive it, but I can say with confidence that I loved it when I tried it before as it was ice cream.
- 12 large Swiss chard leaves
- 1 cup of cooked bulgur
- 1 ½ cups of cooked or canned lentils
- 4 diced cherry tomatoes
- ¼ cup from diced parsley
- 2 tablespoons of soy sauce or Bragg’s Liquid Amino Acids
- 1 teaspoon of black pepper
- 2 tablespoons of diced fresh mint
- 1 small red onion
- Zest from 1 lemon
- Start with mixing all the ingredients in a large bowl except the Swiss chard leaves. Be careful not to crush your tomatoes. Cover the pot and put it in the fridge to chill for 10 minutes.
- While doing this, you should boil a pot of water. Then, dip your Swiss chard leaves into your boiling water while holding onto the stem, count to 15 and remove. Lay your leaves flat on a clean dish towel to soak up the extra water. Be careful not to tear your leaves apart when you try to flatten them on the towel.
- Once you’re done with all your leaves, it’s time to roll them. Place your leaves flat on a cutting board with the flat and put 2-3 tablespoons of your mixture in the center of the leaf. Roll up your mix and tuck in any odd edges to make a small fat cigar about the size of your hand. Serve with joy.
Swiss chard Rolls
2 Stuffed Cabbage Rolls with Mushroom
For the Sauce
- 1 cup of plain tomato sauce
- 1 clove garlic, minced 1/2 tablespoon of olive oil, 1/2 cup of white wine
For the Assembly
- 1 small head cabbage (8-10 full leaves)
- From the head of cabbage, try to pull off gently 8 to 10 of the large outer leaves. Make sure to keep the leaves fully intact.
- Get a large pot of boiling water and add the cabbage of leaves. Reduce the heat cook them for about 3 to 5 minutes so that the leaves get softened, but not until falling apart. Drain, and set aside. To make the filling, warm the olive oil in a pan, add then the onion and garlic. Cook until the onion begins to soften and becomes transparent.
- Add the chopped mushrooms, salt, and pepper. Cover the pan and cook over medium heat for about 5 minutes.
- Add the wine and continue to cook uncovered until all the liquid gets evaporated.
- Stir in the rosemary and remove the whole mixture from the heat. When the mixture has cooled, place it in a food processor or chop up the mix a bit more.
- Now it’s time to make the sauce. Warm the olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add the tomato sauce and stir. Reduce the heat to low, and add the wine. Let the mixture for about ten minutes till it begins to thicken.
- Now it’s time to fill the rolls: Lay the cabbage leave out on a flat surface. Take about one tablespoon of the mushroom mixture, place about 1-2 inches from one edge of each leaf and roll up the leaves with the filling to form a stuffed cabbage leaf.
- Place each roll into the saucepan with the tomato sauce. Use a spoon to drop some of the sauce over the top of the rolls. Cover, and let the rolls in the tomato sauce for about ten minutes. Serve and enjoy!
Stuffed Cabbage Rolls with Mushroom
3 Zucchini Noodles with Leek-Tomato Sauce
This recipe is one of my favorites as it is neither expensive nor hard to make. It’s a spiralizer (aka a spiral cutter), and it has been a star in the raw food world because it can make any vegetable look like pasta. Zucchini will provide the pasta without adding weight to your body. I’ve added together leeks and tomato sauce for having a deliciously deep fragrant of marinara sauce that could bring something different to the table. Enjoy this meal. It’s delicious!
- 1 large zucchini
- 1/2 white chopped onion
- 1 chopped leek
- Salt and pepper
- 1 tablespoon of olive oil
- 1 cup of tomato purée
- Herbs for garnish
- Slice zucchini into spiral noodles. Heat the olive oil in a saucepan over medium-high heat.
- Add the onion and leek with salt and pepper and cook until the onion gets apart. Then, add the tomato purée to the saucepan and mix.
- Cook and stir until the mixture gets thickened as you wish.
- Pour the leek marinara sauce over the zucchini. Serve with happiness.
Zucchini Noodles with Leek-Tomato Sauce
I guess you saw yourselves that the recipes are easy to make and don’t require much time. Now you can prepare healthy dinner and won’t complain about getting tired of preparing much amount of food or getting so much stuff to cook. I hope that you enjoy making them. Best Wishes!