what is the healthiest balanced dinner that i could eat?

Q

questiontime

New member
can anyone give me ideas and recipes for healthy filling and balanced dinners that i could cook for myself.
i really don't like beef and im not to keen on pork. but fish turkey and chicken are all good plus i eat all veg etc.
also any websites would be good to :) thank you
 
Crab Salad Melts

3 asparagus spears or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
8 ounces crabmeat, any shells or cartilage removed
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 scallion, finely chopped
4 teaspoons lemon juice
1 tablespoon low-fat mayonnaise
1/4 teaspoon Old Bay seasoning
2-5 dashes hot sauce
Freshly ground pepper to taste
4 whole-wheat English muffins, split and toasted
1/2 cup shredded Swiss cheese

1. Place rack in the upper third of the oven; preheat broiler.
2. Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.
3. Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.

NUTRITION INFORMATION: Per serving: 251 calories


Peanut-Ginger Noodles

Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles.
If you like, add diced baked tofu to boost the protein and add calcium.

Makes 6 servings, 1 1/2 cups each


1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce (see Ingredient Note), or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas (see Shopping Tip)

1. Put a large pot of water on to boil.
2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled.

NUTRITION INFORMATION: Per serving: 280 calories;
 
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