Healthy Dinner Recipes
I have a couple of healthy dinner recipes for you today that are great to nourish your family mid week. One is a recipe from a Personal Trainer my daughter respects and admires that is delish and the other is one of my quick recipes.
My daughter Hayley is a big fan of Personal Trainer, Michelle Bridges from The Biggest Loser so we have a couple of her cookbooks on our bookshelf. The Rainbow Fried Rice recipe comes from her “No Excuses Cookbook” which we’ve been very impressed with and to quote Michelle “you don’t have to give up your favourite dishes to be healthy – tweak a fried rice recipe with a few extra veggies and go easy on the oil, and you can eat it as often as you like.”
It’s very tasty, healthy and colourful so I hope you’ll give it a go.
The other dish is my Beef Stir Fry with Snowpeas and Mushrooms. While mentioning mushrooms, I read an excellent post on Mushrooms and Vitamin D on Lizzy’s blog Bizzy Lizzy’s Good Things the other day. Lizzy learnt she was low in vitamin D recently then discovered an interesting development in this area in the world of mushrooms. Interesting read.
‘Rainbow’ Brown Fried Rice
1/2 cup medium-grain brown rice
2 teaspoons peanut oil
1 egg lightly beaten
1 carrot, halved lengthwise and sliced on the diagonal
1 green capsicum, chopped into chunks
100g red cabbage, coarsely shredded
1 clove garlic, crushed
2 spring onions, sliced on the diagonal
3 teaspoons low-salt soy sauce
1/2 long red chilli, sliced on the diagonal (optional)
Cook the rice according to the packet instructions. Drain and cool.
Heat a wok on medium heat and add 1 tsp oil, give it a swirl in the pan.
Add the egg, swirl over base to make an omelette, cook until set then slide onto a chopping board, roll up and cut into thin strips.
Add other tsp of oil to the wok and stir fry the carrot and capsicum until just tender. Add the cabbage, stir fry for around two minutes, then add garlic, spring onion and stir-fry until fragrant. Lastly add the rice and soy sauce and stir fry until heated through. Serve garnished with chilli slices if you wish.
Michelle’s Tip: If you cook the rice ahead of time this becomes a very quick stir fry.
Catherine’s Tips: We needed to add more soy sauce to give it the perfect flavour. Double the rice amount if you’re serving a family of four.
Beef Stir-Fry with Snowpeas and Mushrooms
1 Tablespoon your favourite oil (peanut is good for this kind of cooking)
500g beef strips
A handful of snowpeas with tops cut off
A handful of mushrooms
(button, flat, swiss brown or a mixture of mushrooms) or whatever mushrooms you like or have to hand.
1 Tablespoon Hoi Sin Sauce
1 Tablespoon Oyster Sauce
(both of these sauces available from Asian section of supermarket or Asian grocery)
Heat your wok on medium high heat, add the oil and give it a swirl. Stir fry the beef strips in batches until just cooked and place aside on a plate. Add the snowpeas and mushrooms and stir-fry until just tender. Place the beef back in the wok with the vegetables and add the sauces. Stir until mixed together and serve on top of the Rainbow Fried Rice.