Friday Fuel: Healthy Dinner Recipes

The weekend is here, and what better way to kickstart it than with a delicious and nutritious dinner? As the workweek winds down, it's the perfect time to treat yourself and your loved ones to a flavorful meal that not only tantalizes your taste buds but also nourishes your body. In this edition of "Friday Fuel," we'll explore some mouthwatering and healthy dinner recipes that will set the tone for a rejuvenating weekend.

1. Grilled Salmon with Lemon and Dill

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix the olive oil, minced garlic, and fresh dill.
3. Brush the salmon fillets with the olive oil mixture and season with salt and pepper.
4. Place the salmon fillets on the grill and cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork.
5. Serve with lemon slices for a refreshing twist.

2. Quinoa and Vegetable Stir-Fry

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger
• 1/2 cup cashews (optional)

Instructions:

1. Rinse the quinoa thoroughly and cook it according to package instructions.
2. In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced bell peppers, zucchini, and broccoli to the skillet. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, honey, and grated ginger.
6. Pour the sauce over the stir-fried vegetables and toss to coat.
7. Serve the stir-fried vegetables over cooked quinoa and garnish with cashews for added crunch.

3. Spinach and Mushroom Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup baby spinach
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup low-fat ricotta cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high heat.
3. Sauté the minced garlic and mushrooms until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
4. Stir in the baby spinach and cook until wilted. Remove from heat and let it cool.
5. Cut a pocket into each chicken breast and season with salt and pepper.
6. Stuff each chicken breast with the mushroom and spinach mixture, then secure with toothpicks.
7. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until the chicken is cooked through.
8. Remove the toothpicks before serving.

These healthy dinner recipes are not only satisfying but also provide essential nutrients to fuel your weekend adventures. Enjoy your Friday fuel and savor the taste of good health as you head into the weekend with energy and vitality. Bon appétit!