Amazing Healthy Dinner Recipes for Women's Weight Loss

When you eat food, you want to enjoy it. There is nothing worse than eating just to lose weight, or for meantime to feel like a chore. The tasty recipes included in this section not only provide reassurance that what you are eating is good for you, but they also give you an evening meal you really want to come home to. 

Vary your main meal so that you are eating a wide variety of food types, including meat, fish, dairy, grains and vegetables. Our Amazing Healthy Dinner Recipes will make sure your body is getting all the nutrients it needs and means you don’t get bored with your plan. 

Rocket Tagliatelle with Pesto

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Services : 4

Prep & Cook Time : 30 minutes

Calories per potion : 394

Ingredients

For the pesto

  • 1 ½ tbsp pine nuts
  • 70 g / 2 ½ oz / 1 ½ cups rocket (arugula) 
  • 1 clove garlic, chopped
  • 2 tbsp grated Parmesan
  • ½ lemon, juiced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp warm water 
  • Salt and freshly ground black pepper

To Serve

  • 400 g / 14 oz tagliatelle
  • 40 g / 1 ½ oz / 1 cup rocket ( arugula)
  • 2 tbsp toasted pine nuts
  • 2 tbsp grated Parmesan 

Method

  1. For the pesto : toast the pine nuts in a dry frying pan over a medium heat until golden. Remove from the heat. 
  2. Combine the pine nuts, rocket, garlic, Parmesan, lemon juice and little salt and pepper in a food processor. Blend until smooth , scraping down the sides occasionally.
  3. with the motor running gradually pour in the olive oil and the warm water until well blended. Spoon into a jar and season to taste. 
  4. Cook the tagliatelle in a large saucepan of boiling, salted water for 8-10 minutes until ‘al dente’ drain well and toss with the pesto , rocket leaves and a little of the cooking liquid and spoon into bowls.
  5. Save with a garnish of toasted pine nuts and grated Parmesan on top.  

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Ratatouille with Butternut Squash

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Services : 4

Prep & Cook Time : 35 minutes

Calories per potion : 183

Ingredients

  • 2 tbsp olive oil
  • 150 g / 5 oz / 1 cup small shallots , sliced 
  • 1 clove garlic , fine chopped 
  • 200 g / 7 oz / 2 ½ cups mushrooms , quartered 
  • 600 g / 1 lb 3 oz / 4 cups butternuts squash, peeled ,deseeded  and diced 
  • 240 ml, 8 fl. oz, 1 cup low-sodium vegetable stock
  • 250 g / 9 oz / 1 ½ cups vine tomatoes, peeled and diced.
  • Salt and freshly ground black pepper. 

Method

  1. Heat the oil in a large frying pan and try the shallots , garlic, mushrooms and squash for 3-4 minutes.
  2. Pour in the stock, add the tomatoes and sage, stir well and cook over a medium heat for 15-20 minutes until the vegetables are tender. 
  3. Season to taste with salt and pepper before serving . 

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Maple Salmon with Potato Cakes

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Services : 4

Prep & Cook Time : 1 hour 25 minutes

Calories per potion : 648

Ingredients

  • 500 g / 1 lb 2 oz / 3 ½ cups floury potatoes
  • 70 g / 2 ½ oz / ½ cup smoked , diced streaky bacon
  • 3 tbsp pitted black olives. 
  • 150 g / 5 oz 1 cup canned sweetcorn , drained 
  • 50 g / 1 ¾ oz / ½ cup feta, crumbled
  • 50 g / 1 ¾ oz / ½ cup freshly grated Parmesan
  • 2 tbsp plain ( all purpose) flour
  • 80 ml / 3 fl. oz / ½ cup skimmed milk
  • freshly grated nutmeg
  • 3 tbsp avocado oil

Method

  1. Cook the potatoes in boiling salted water for 30 minutes. Drain, letting the steam evaporate, and put through a potato ricer. Leave to cool. 
  2. Finely chop half of the olives. Mix the sweetcorn, feta, Parmesan, flour, milk, bacon, and chopped olives through the potato and stir until smooth. Season with salt, pepper, and nutmeg. From the mixture into cakes and fry in a saute pan on both sides in avocado oil until golden brown. 
  3. Season the salmon with salt and pepper. Heat the oil in a pan and fry the salmon on both sides until golden brown. Reduce the heat and brush the salmon with maple syrup to from a glaze.
  4. Arrange the potato cakes with the salmon on warmed plates and serve garnished with the spinach and the remaining olives.  

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Scallops with Cashews

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Services : 4

Prep & Cook Time : 25 minutes

Calories per potion : 254

Ingredients

  • 2 tbsp avocado oil
  • 12 queen scallops, with roe removed
  • 60 g / 2 oz / ²⁄3 cup cashew nuts
  • 2 large carrots, peeled and julienned 
  • 25 g / 1 oz / ½ cup basil leaves
  • Pinch crushed red peppercorns
  • Salt and freshly ground black pepper. 

Method

  1.  Heat the oil in a large saute pan set over a moderate heat until hot. Pat the scallops dry with kitchen paper and season with salt and pepper. 
  2. Pan-fry the scallops for 2 minutes, then filp and cook for another minutes on the other side. Remove to a plate lined with kitchen paper. Wipe the pan clean. 
  3. Add the cashew nuts to the pan and toast until golden and aromatic. Remove from the pan and roughly chop
  4. Arrange the carrot and leak in plate or bowls, top with the scallops and nuts, then garnish with basil leaves and a pinch of crushed red peppercorns. 

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Figs in Red Wine with Rosemary

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Services : 4

Prep & Cook Time : 45 minutes

Calories per potion : 245

Ingredients

  • 500 m / 18 fl. oz / 2 cups red wine
  • 2 tbsp agave nectar
  • 5-6 springs rosemary
  • 8 large Bursa figs, halved
  • 4 small shallots, peeled and halved

Method

  1. Preheat the oven to 180ºC ( 160ºC fan) / 350 F / Gas 4
  2. Combine the red wine , agave nectar and rosemary springs in a large cast-ion frying pan. Bring to a simmer over a moderate heat and leave to to reduce by one-third.
  3. Stir in the figs and shallots. Cover and simmer for 5 minutes , then transfer to the oven fir 20 minutes. 
  4. Remove from the oven and leave to  cool briefly . Save warm or cold. 

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