Recipe RoundUp: Easy Weeknight Dinners

Eating healthy and losing weight is simple with recipes that both taste delicious and are filling. Below are seven on-plan main courses that you could easily pair with a side of vegetables and brown rice, quinoa or one of our Thermo-Snacks®. These dinners are sure to please the entire family. You can find many more recipe ideas in the STEP in the Kitchen Cookbook™.

 

BARBECUED SHRIMP

Makes 1 serving | per serving: 1 protein

  • 4 to 5 ounces shrimp, peeled and de-veined
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • ½ garlic clove, minced
  • 1 tablespoon Tabasco® sauce
  • 1 teaspoon apple cider vinegar
  • dash Morton® Lite Salt
  • dash black pepper

Mix all ingredients together except for the shrimp in a bowl. Add shrimp and toss to coat. Marinate for several hours. Arrange shrimp on baking sheet. Broil for 3-4 minutes or until opaque.

 

MONGOLIAN BEEF

Makes 1 serving | per serving: 1 vegetable, 1 protein, 1 fat

  • 1 teaspoon coconut oil
  • 4 to 5 ounces beef, thinly sliced
  • ¼ cup bean sprouts
  • 1/2 cup green pepper, thinly sliced
  • 1 tablespoon fat-free catalina dressing
  • dash of garlic powder

Heat coconut oil over high heat in a wok or sauté pan. Stir-fry all ingredients until cooked.

 

STUFFED CHICKEN BREAST

Makes 2 serving | per serving: 2 vegetables, 1 protein

  • 2-4 to 5 ounce chicken breasts
  • 3/4 cup broccoli
  • 3/4 cup cauliflower
  • 3 green onions, chopped
  • 3/4 medium green pepper, chopped

Preheat oven to 350°

Flatten chicken breasts with a mallet to create a fillet. Season both sides of chicken with Morton® Lite Salt and pepper. Divide vegetable mixture between chicken breasts. Place vegetable mixture in center of chicken and roll up. Secure with toothpicks. Place on an oven safe baking dish and bake for approximately 30-35 minutes until cooked through.

 

HAMBURGER SOUP

Makes 1 serving | per serving: 1 protein, 2 vegetables, ¼ fat

  • Oil sprayer
  • 4 to 5 ounces ground sirloin
  • 1 cup fresh mushrooms, sliced
  • 1 medium tomato, chopped
  • ¼ Morton® Lite Salt
  • 1 teaspoon chili powder
  • 1 tablespoon onion flakes
  • 1 teaspoon dried oregano

Spray pan with oil sprayer and heat over medium flame. Brown sirloin, add remaining ingredients and simmer until mushrooms are tender. Add water as needed while cooking.

 

CEVICHE DE CAMERON

Makes 2 servings | per serving: 1 protein, ½ vegetable

  • 8 to 10 ounces shrimp, cooked, peeled, deveined, chopped
  • ½ cup cilantro
  • ½ fresh jalapenos, diced
  • 2 small green onions, chopped
  • ½ medium tomato, chopped
  • ½ teaspoon Morton® Lite Salt
  • juice of 2 limes plus 1 lime wedge

Toss all ingredients together. Sprinkle with a little extra Morton Lite Salt. Squeeze lime wedge over top.

 

BAKED CHICKEN

Makes 1 serving | per serving: 1 protein, ¼ fat, 1 Thermo-Snacks

  • 1-4 to 5 ounce chicken breast
  • pinch of Mrs. Dash® Garlic & Herb
  • 1 package Pretzel Twists Thermo-Snacks®, crushed
  • Low calorie or Fat Free Ranch Dressing
  • oil sprayer

Mix crushed Pretzel Twists with Mrs. Dash. Pour into shallow dish. Spray baking sheet with oil.

Coat chicken with ranch dressing and cover with the Pretzel Twists mixture. Place on baking sheet. Bake 30-45 minutes or until cooked through.

 

MOROCCAN LAMB

Makes 1 serving | per serving: 1 protein

  • 2 tablespoons onion flakes
  • 1 tablespoon parsley, chopped
  • ¼ bay leaf, crumbled
  • ½ teaspoon Morton® Lite Salt
  • ½ teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1 teaspoon paprika
  • dash black pepper
  • 1/8 teaspoon ginger
  • 1/8 teaspoon garlic powder
  • 1/3 cup water
  • 4 to 5 ounces lamb loin, cut into 1-inch cubes

Thoroughly combine all spices. Add meat. Cover and chill overnight. Place meat on skewers and grill. Add vegetables and serve over brown rice for a complete meal.

Entrees, Foodie Flavor, Recipes

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