Learn to prepare healthy and nutritious options to eat at night
Light recipes play a key role when it comes to dinner meals. In addition to avoiding the feeling of discomfort and weight that the heaviest meals can cause before going to bed, help to facilitate digestion, allowing the body to rest better at night. So take a look at how to prepare 6 light recipes for dinner!
Pumpkin skein
Ingredients
- 1/2 pumpkin cabotiá
- 10 cherry tomatoes
- 10 pearlions of pearls
- 1 tablespoon of olive oil
- 1 lemon juice.
- Rooms and black pepper ground to taste
- Olive oil
- Waterfall
Methods of preparation
Peel and cut the pumpkin into pieces. Put in a pan and cover with water. Bring over medium heat to cook in al dente. Reserve. Cut the onions in half. In a container, mix the pumpkin, onions and cherry tomatoes. Season with salt, black pepper, olive oil and lemon juice. Mix well and refrigerate for 2 hours. Then put the vegetables interspersed with barbecue sticks. Heat the grill over medium and fat with olive oil. Fry the skewers for 20 minutes, rotating them every 5 minutes.
Chicken chicken fillet of chia and brazil walnut
Ingredients
- 2 chicken breasts
- 3 tablespoons of chia
- 2 tablespoons of chopped Brazilian dice
- 1 tablespoon of thyme
- 1 tablespoon of olive oil
- 1 lemon juice
- 2 Accardati garlic cloves
- Rooms and black pepper ground to taste
Methods of preparation
In a container, season the chicken with lemon juice, garlic, salt and black pepper. In a container, mix chia, brazil walnuts and thyme and set aside. In a pan, he warms the olive oil over medium heat and also grilled the two sides of the chicken fillets. Remove the chicken from the heat, wait for it to cool down and cover it with the chia of chia and the dice of Brazil. He reports the fillets to the pan over medium heat, wait for the crust to join the chicken. Serve later.
Zucchini stuffed with ricotta and herbs
Ingredients
- 2 zuchinis
- 200 g of rugosa ricotta
- 1 chopped garlic tooth
- 1 tablespoon of olive oil
- 1 tablespoon of chopped parsley
- 1 teaspoon of dry oregano
- Rooms and black pepper ground to taste
- Olive oil
Methods of preparation
Cut the courgettes in the center towards the length. With a spoon, remove part of the pulp from the courgettes, forming a cavity. Book the pulp removed. In a bowl, mix the ricotta, chopped courgettes, garlic, olive oil, parsley, oregano, salt and black pepper. Distribute the filling of the courgettes cavities. Place the stuffed courgettes in a bangs fat with olive oil and bake in a preheated oven at 200 ° C for about 25 minutes or until golden brown. Serve later.
Chickpeas
Ingredients
- 2 cups of tea chickpeas
- 1 cup of linen flour tea
- 1 cup of chickpeas
- 1/2 chopped onion
- 3 Accardati garlic cloves
- 2 cups of homemade tomato sauce
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
Dip the chickpeas in a container with water for 12 hours. Then discard the water and wash it in running water. In a pressure cooker, cover the chickpeas with water and bring over medium heat for 25 minutes after starting the pressure.
Turn off the heat, wait for the pressure to leave, open the pan and drain the water. Beat the chickpeas in a blender until smooth. In a container, put the beaten chickpeas, flax seeds, chickpea flour, onion, garlic, black pepper and salt. Mix well and shape the balls with the dough.
In a large pan, heat the olive oil over medium heat and arrange the meatballs. Fry until golden brown. Add the tomato sauce and 1 tablespoon of water and cook for 5 minutes. Turn off the fire and serve later.
Tip: Serve with basil leaves.
Drowned fish
Ingredients
- 6 Tilapia fillets
- 2 cups of oat flour flake
- 1 beaten egg
- 1 lemon juice
- 2 Accardati garlic cloves
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
In a container, season the fillets with salt, black pepper, garlic and lemon juice. Refrigerate the fish for 20 minutes. Then place the beaten egg in a container and pass the fish fillets. Then pass the oats in bows. In a pan greased with olive oil, arrange the fillets and bake in a preheated medium oven for 40 minutes, transforming half of the time. Serve later.
Tilapia Ceviche with lemon and coriander
Ingredients
- 300 g of Tilapia fillet
- 4 Lemonger juice
- 1 sliced ​​onion on thin stripes
- 1 seedless tomatoes and cut into cubes
- 1 chopped finger pepper
- 2 tablespoons of chopped coriander
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
Cut the Tilapia fillets into small cubes and move to a glass or ceramic bowl. Add the lemon juice to the fish, ensuring that all the pieces are immersed. Mix well, cover the bowl and refrigerate for about 30 minutes. Remove the fish from the refrigerator and add the onion, tomato, finger pepper and coriander. Season with salt, black pepper and season with olive oil. Gently mix all the ingredients for the flavors to be combined. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
