Good healthy dinner recipes for an intermediate level cook?

Question

I'm making dinner on Wednesday for my family, and I'm having a bit of a hard time finding something really good to make, so I was wondering if anyone knew any good recipes or where to find some. I'm an intermediate level cook, so I can deal with slightly more interesting dishes, but I have difficulty timing things so they come out together. Are there any good resources that I could tap online, or do you know something that is a favorite of yours? Help please!

Also, my father is very, very boring in what he likes to eat. He isn't too much into trying unusual foods.

Answer 1

If you have difficulty with timing, try doing a crock-pot dish for an entree, with a starchy side dish and a vegetable that you can microwave. That way, the serving of the entire meal will depend upon when your side dish is done.

Given that it is November and the weather is a little cooler, why not try a chili, cornbread, and a side of squash? Chili is relatively easy to prepare and will sit in the pot until ready to serve, butternut squash comes frozen and takes about 5 minutes to microwave. You can time getting everything on the table (the onions, cheese, noodles, whatever else you want with your chili) with when the cornbread will come out of the oven.

Here's an interesting take on chili - it's not spicy at all, but it tastes really good:

1/4 lb bacon
1lb ground beef
1 medium sized onion (chopped)
1 21-28 oz can baked beans
2 cans dark red kidney beans
2 cans butter beans
1 cup BBQ sauce (something sweet and thick like Sweet Baby Ray's)
1/2 cup Ketchup
2 T apple cider vinegar
1 T liquid smoke
1 T tobasco
1 t ground mustard
1-2 cloves crushed garlic
salt & pepper to taste

Brown bacon in a large (preferably cast iron) pan until cooked but NOT crispy - scoop out bacon an put it in a crock pot

Brown the ground beef in the bacon grease, spoon out the beef into the crock pot

Caramelize the onions in the pan using the fat from the meats, spoon out and transfer to crock pot

Add all other ingredients and cook on low for 4-6 hours. When adding the beans, drain the liquid from the kidneys and butter beans, but not the baked beans. If you don't have a crock pot, a large pot on simmer will do fine, just make sure you stir it every once in a while - the thicker the bottom of the pot, the better.

Answer 2

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Answer 3

I understand that recipes.com is good.

Timing things can be a bit hard, so I like to choose foods that can be allowed to just stay warm a while without taking harm.

If your family likes pasta, here's something that you can try:

Put a large pan of water on to boil with a bit of salt.

Brown 1 pound of hamburger or sausage, then drain the grease off.
Chop:
1 medium onion
1 green pepper
mushrooms- fresh if you can get them
maybe 1 stalk celery

Saute your vegetables just until the peppers show a hint of transparency. Then add your meat back in, along with 1 drained can of tomatoes, 1 can tomato sauce, and to taste garlic, oregano, basil, and thyme. Stir everything together, then cover and let simmer on low.

By now, your water should be at a roiling boil. Add your pasta and let that cook until tender.

While that's going on, you can make your garlic bread and tossed salad.

Enjoy!

Answer 4

The timing 'trick' is to have at least part of the meal in the oven, or crock pot, so that you don't have to do anything with it.. I used to knock myself out, cooking like crazy when company came, but now, I find that simple is best - everyone enjoys the meal, and it is more stress-free for me!
Start with a salad - that can be made early in the day.
A few favorites of mine:
1) lettuce, mandarin orange pieces, pecans, served with store-bought poppy seed dressing, or raspberry balsamic
2) spinach, chunks of blue cheese, pecans, served with store-bought balsamic vinegrette
3) greek salad - lettuce, black olives, tomato wedges, crumbled feta cheese, greek store-bought dressing..
4) a coleslaw would be good too - fast, can be made ahead.

Next, your main course - keep it easy - pork tenderloin is unbelievably tender (and much cheaper than beef tenderloin!).. and guaranteed to impress your guests - to prepare - you can buy them preseasoned, or use a steak spice.. cook for 45 minutes approx. in a covered dish, (check for doneness) cut into medallions for serving - or go with a roast or chicken - all of which require almost no work.

Side dishes - twice baked potatoes are make ahead, a rice pilaf can be done in the microwave.. requiring little work.. and then there are just some veggies to do - frozen corn, or a veg medley would be easy.. or stir fry some green beans - they have to be done at the last minute, but since you have everything else cooking, you'll have the time..
buns, pickle tray, drinks - round out the meal

Dessert - make something the day before (pie, cake) or how about vanilla ice cream with berries (combo of blueberry and raspberry) - looks fantastic and is fast to make just before serving..
hope this helps!

Answer 5

Pumpkin lasigna:

2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles
1 tablespoon butter
Nutrition Info
Per Serving
Calories: 902 kcal
Carbohydrates: 73 g
Dietary Fiber: 12 g
Fat: 56 g
Protein: 32 g
Sugars: 19 g
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400 degrees F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Yield: 4 servings

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Jambalaya

1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pkg. turkey andouille sausage
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.
Serve with hot pepper sauce so everyone can make it as spicy as they want.
I also serve this with a salad and honey butter biscuits.

Answer 8

Paleo diet its a diet based around eating real food unprocessed