Healthy dinner recipes for 7 days

Here are some solid supper thoughts for the week, each loaded with protein and adjusted nourishment. I’ll give straightforward recipes, and assuming you need pictures, I can produce them for you.

Monday: Barbecued Chicken and Quinoa Salad

Ingredients:

1 barbecued chicken bosom (prepared with salt, pepper, and garlic powder)

1/2 cup cooked quinoa

1/2 cup cherry tomatoes, split

1/4 cup cucumber, diced

1 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

Directions:

1. Barbecue the chicken until completely cooked.
2. Throw quinoa, tomatoes, cucumber, olive oil, and lemon juice.
3. Cut the barbecued chicken and serve on top of the plate of mixed greens.

Tuesday: Salmon and Broiled Veggies

Ingredients:

1 salmon filet

1 cup broccoli

1/2 cup chime peppers, cut

1/2 tbsp olive oil

Salt, pepper, and paprika

Guidelines:

1. Season the salmon with salt, pepper, and paprika.
2. Cook veggies on the stove at 400°F (200°C) for 20 minutes with olive oil.
3. Skillet the salmon for 4-5 minutes for every side and present with simmered veggies.

Wednesday: Turkey and Yam Bowl

Ingredients:

4 oz ground turkey

1/2 medium yam, diced

1/4 cup dark beans

1/4 avocado, cut

1/2 tsp cumin

Salt and pepper

Guidelines:

1. Cook ground turkey with cumin, salt, and pepper.
2. Cook yams at 400°F (200°C) for 20 minutes.
3. Collect bowl with turkey, yam, dark beans, and avocado.

Thursday: Shrimp Sautéed food

Ingredients:

4 oz shrimp

1/2 cup ringer peppers, cut

1/2 cup zucchini, slashed

1/2 cup earthy-colored rice, cooked

1 tbsp soy sauce

1/2 tsp garlic, minced

Guidelines:

1. Pan sear shrimp with garlic for 3-4 minutes.
2. Add vegetables and soy sauce, cooking for 5 additional minutes.
3. Serve over earthy colored rice.

Friday: Lean Hamburger and Asparagus

Ingredients:

4 oz lean hamburger steak

1 cup asparagus

1/2 tbsp olive oil

Salt, pepper, and garlic powder

Directions:

1. Barbecue or dish cook the steak however you would prefer.
2. Sauté asparagus in olive oil for 5 minutes.
3. Serve steak with asparagus.

Saturday: Egg and Veggie Scramble

Ingredients:

2 entire eggs

1/2 cup spinach

1/4 cup mushrooms

1/4 cup cherry tomatoes

1/2 tbsp olive oil

Directions:

1. Sauté vegetables in olive oil.
2. Add beaten eggs and scramble until cooked.
3. Serve warm.

Sunday: Heated Cod and Quinoa

Ingredients:

1 cod filet

1/2 cup cooked quinoa

1/2 cup simmered Brussels sprouts

1/2 tbsp olive oil

Lemon squeeze, salt, and pepper

Directions:

1. Prepare cod at 375°F (190°C) for 15-20 minutes.
2. Broil Brussels sprouts with olive oil for 20 minutes.
3. Serve cod with quinoa and simmered Brussels sprouts.