New Year’s Eve dinner can be fitness, yes!

New Year’s Eve dinner can be fitness, yes!


Discover three options to celebrate the beginning of 2025 with a tasty dinner without giving up your diet

The end of the year is always a magical date, which brings together relatives and friends to enjoy more than special recipes! There’s nothing better than enjoying these moments, right? But to enjoy it you don’t need to waste all the efforts you’ve made throughout the year with your diet! Check out delicious fitness recipe ideas to make your New Year’s Eve a success!

Spinach parcel with meat

Ingredients:

  • 1 cup wholemeal flour (tea)
  • 1 pinch of salt
  • 2 eggs
  • 1 1/3 cups skim milk (tea).
  • 3 teaspoons melted coconut butter
  • 1/4 cup spinach (cooked and drained)
  • Coconut oil for greasing

Filling:

  • 1 tablespoon olive oil * 200 g minced meat
  • 1 onion chopped
  • 1 cup ricotta puree Salt and pepper to taste
  • 10 chives for tying

Preparation method:

In a blender, blend all the dough ingredients until you obtain a smooth mixture. Using a ladle, pour portions of the mixture into a greased non-stick pan and swirl to cover the entire bottom. Place over medium heat and fry until golden brown on the sides. Place it on a plate and repeat the operation until the dough is used up. For the filling, in a skillet, over medium heat, heat the olive oil and fry the ground beef for 10 minutes or until golden brown. Add the onion and brown. Turn off the heat, mix the ricotta, salt and pepper. Rinse the chives in hot water and place in a bowl of ice water. Dry and set aside. Place a little filling in the center of each dough. Close into parcels and tie with chives. Arrange in a mold and place in a preheated medium oven for 5 minutes. Serve then.




Photo: Stela Handa

Special lentils

Ingredients:

  • 2 tablespoons of oil
  • 1 onion chopped
  • 3 crushed garlic cloves
  • 300g diced beef muscle
  • 2 cups lentils (washed and drained)
  • 4 cups hot natural meat or vegetable broth
  • Salt to taste
  • Chopped green chives to taste for garnish

Preparation method:

In a pressure cooker, heat the oil, sauté the onion, garlic and meat until all the water has dried. Add the lentils, add the meat or vegetable broth, season with salt, cover and cook for 30 minutes from when the pressure starts. Turn off, wait for the pressure to release naturally and open the pan. Check if the lentils are soft. If necessary, cook until softened. Transfer to a refractory plate, sprinkle with the green perfume and serve.

Courgette lasagna

Ingredients:

  • 5 sliced ​​courgettes
  • Salt, chilli and black pepper to taste
  • 1 drizzle of olive oil
  • Tomato sauce
  • 4 tablespoons of olive oil
  • 300 g of minced meat
  • 2 crushed garlic cloves
  • 8 chopped tomatoes
  • 2 sprigs of basil leaves

White sauce:

  • 4 tablespoons coconut butter
  • 4 tablespoons of wheat flour
  • 2 1/2 cups (tea) skim milk
  • 3 egg yolks
  • Salt, nutmeg and black pepper to taste

Filling:

  • 400 g of ricotta
  • 500 g turkey breast cut into strips

Preparation method:

Season the courgettes with salt and pepper and quickly grill them in a non-stick pan greased with olive oil until they are golden on both sides. Book. For the tomato sauce, heat the olive oil in a pan over medium heat and brown the meat. Add the rest of the ingredients and cook for 10 minutes or until you obtain a thick sauce. Turn off and set aside. For the béchamel, melt the butter in a pan over medium heat, add the flour and fry for 2 minutes, stirring. Add the milk mixed with the egg yolks and mix until it thickens slightly. Season with salt, nutmeg and pepper. Turn off and set aside.

For the filling, mix the ricotta and turkey breast. Book. To assemble the lasagna, add a little béchamel sauce to a medium baking dish. Distribute the courgettes, the cheese filling and complete with the tomato sauce. Bake in a preheated medium oven for 20 minutes. Remove from the oven and serve, if desired, sprinkled with chopped green chili pepper.

Source: Terra

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