Dinner

Dinners can be the hardest time to make meals that are both healthy and filling. Below are some recipies that I used to fufil both of those requirements

Chicken Noodle Soup

Source: Dinner A Love Story

Click here for official instruction

Ingredients:

1/2 small onion (or about 3 tablespoons), chopped
1 large carrot, peeled and chopped in to small pieces (as shown)
3 tablespoons olive oil
kosher salt & freshly ground pepper to taste (adjust accordingly based on the sodium level of your chicken broth)
6 cups chicken broth (1 48-ounce container)
1 large chicken breast, cut into small pieces (as shown)
2 1/2 cups extra fine egg noodles
Parm for garnish (optional)

Sesame Tofu Bowls with Greens

Source: Dinner A Love Story

Click here for directions

Ingredients

Olive oil for pan

Sesame oil for pan

Cubed pre-baked tofu (2 packages of 7-ounce baked tofu)

3 tablespoons minced onion or shallot

2 minced garlic cloves

Dash of red pepper flakes

Large bunch of greens, or a bag of frozen green beans, spinach or kale (thawed and squeezed of as much liquid as possible in a colander)

1/4 cup soy sauce

2 tablespoons rice wine vinegar or to taste.

Sheet Pan Pizza

Source: Allison Roman

Click here for official directions

Ingredients:

Dough

1(¼ ounce)packet instant dry yeast or 2¼ teaspoons
2 teaspoons honey
12 tablespoons olive oil, plus lots more for coating the bowl and pan
2¼ cups warm-ish water
5 cups bread flour (all-purpose flour will also do the trick here, although the dough might be slightly less elastic), plus more for the work surface
2 teaspoons kosher salt
For the sauce:
4 garlic cloves, smashed
3 tablespoons olive oil, plus more for drizzling
1 28-ounce can whole peeled plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
Crushed red pepper flakes

Toppings:

8 ounces fresh mozzarella, grated or thinly sliced
8 ounces pepperoni, sopressata, coppa, or other spicy, cured meat 1 small red onion, sliced thinly
4 ounces basil
8 ounces arugula
4 ounces pepperoncini, chopped
2 ounce tin of anchovies
8 ounces parmesan cheese, freshly grated
Olive oil, for drizzling
Crushed red pepper flakes
Flaky sea salt

Frizzled Chickpea Salad

Source: Allison Roman

Click here for official instructions

Ingredients:

1⁄2 cup olive oil
1 large red or yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
4 garlic cloves, smashed
Pinch of crushed red pepper flakes
2 cups mixed fresh herbs (leaves and tender stems), such as parsley, cilantro, dill or mint (the bulk of which should be parsley and/or cilantro)
2 tablespoons marjoram or oregano leaves (optional)
2 ounces feta, very thinly sliced or crumbled; or 1 cup seasoned Greek yogurt or labne, for serving (all optional)
Lemon wedges, for serving (optional)

Salmon with Lemon Dressing

Source: Allison Roman

Click here for official instructions

Ingredients:

2 lemons, seeds removed, peel, pith and fruit finely chopped
1 small shallot or garlic clove, finely chopped
3 oregano, marjoram or thyme sprigs, leaves stripped and chopped
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
¼ cup olive oil, plus more for drizzling
1 ½ pounds skin-on salmon fillet (skinless is fine in a pinch)
1 head butter or Little Gem lettuce, torn into large pieces
2 Persian cucumbers or radishes, or both, sliced, for serving

Dinner

1(¼ ounce)packet instant dry yeast or 2¼ teaspoons

2 teaspoons honey

12 tablespoons olive oil, plus lots more for coating the bowl and pan

2¼ cups warm-ish water

5 cups bread flour (all-purpose flour will also do the trick here, although the dough might be slightly less elastic), plus more for the work surface

2 teaspoons kosher salt

For the sauce:

4 garlic cloves, smashed

3 tablespoons olive oil, plus more for drizzling

1 28-ounce can whole peeled plum tomatoes, crushed by hand

Kosher salt and freshly ground pepper

Crushed red pepper flakes

Toppings:

8 ounces fresh mozzarella, grated or thinly sliced

8 ounces pepperoni, sopressata, coppa, or other spicy, cured meat 1 small red onion, sliced thinly

4 ounces basil

8 ounces arugula

4 ounces pepperoncini, chopped

2 ounce tin of anchovies

8 ounces parmesan cheese, freshly grated

Olive oil, for drizzling

Crushed red pepper flakes

Flaky sea salt

1⁄2 cup olive oil

1 large red or yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

2 (15-ounce) cans chickpeas, drained and rinsed

4 garlic cloves, smashed

Pinch of crushed red pepper flakes

2 cups mixed fresh herbs (leaves and tender stems), such as parsley, cilantro, dill or mint (the bulk of which should be parsley and/or cilantro)

2 tablespoons marjoram or oregano leaves (optional)

2 ounces feta, very thinly sliced or crumbled; or 1 cup seasoned Greek yogurt or labne, for serving (all optional)

Lemon wedges, for serving (optional)

2 lemons, seeds removed, peel, pith and fruit finely chopped

1 small shallot or garlic clove, finely chopped

3 oregano, marjoram or thyme sprigs, leaves stripped and chopped

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

¼ cup olive oil, plus more for drizzling

1 ½ pounds skin-on salmon fillet (skinless is fine in a pinch)

1 head butter or Little Gem lettuce, torn into large pieces

2 Persian cucumbers or radishes, or both, sliced, for serving