Slimming, Simple Dinners

Slimming, Simple Dinners
By Lucy Danziger, SELF Editor-in-Chief


While I love to eat, I’m not exactly a world-class cook. Not even close. In the Danziger house, we often dial for dinner, and as long as it’s fairly healthy, I try not to harbor any guilt about takeout. But on nights when I do make dinner, I like it to be fast, nutritious and of course, delicious. These five meals, developed by Willow Jarosh, R.D., and Stephanie Clarke, R.D. of New York City, are just my type—filled with flavor and nutrients, not calories (each contains about 550). They’re quick enough to whip up on nights when you’re solo and don’t feel like a big to-do, and you can also double, triple or quadruple them if you’ve got company. Dinner is served (not delivered)!



Spiced Salmon Over Brown Rice Rub a 4-ounce wild salmon fillet with 1 teaspoon Chinese five-spice powder (or a dash each of cinnamon, clove, ginger and black pepper). Bake at 350 degrees until cooked through, about 20 minutes. Serve over 1 1⁄3 cups cooked brown rice with 1 1/2 cups broccoli stir-fried with 2 tsp olive oil and 1 tsp chopped garlic. Pesto-Portobello Napoleon Bake 1 portobello cap on a baking sheet coated with olive oil cooking spray at 350 degrees until mushroom is tender, 15 to 20 minutes. Sauté 1 1/2 cups baby spinach in olive oil cooking spray over medium heat until wilted. Spread 1 tablespoon prepared pesto onto baked mushroom cap. Top with 3 oz grilled skinless chicken breast, spinach and 1 tbsp grated Parmesan. Serve over 1 1⁄3 cups cooked quinoa.



Farfalle With Veggies in Creamy Marinara Combine 1 1/2 cups cooked whole-wheat farfalle, 1⁄3 cup part-skim ricotta and 1⁄3 cup reduced-sodium marinara sauce in a saucepan over low heat. Warm mixture until steaming hot, stirring occasionally. Serve pasta with 8 asparagus spears sautéed in 1 tsp olive oil and sprinkled with 2 tsp grated Parmesan.


Black Bean, Zucchini and Smoked Gouda Baked Burrito Fill an 8-inch whole-wheat wrap or tortilla with 3/4 cup reduced-sodium canned black beans, rinsed and drained; 2 tbsp grated smoked Gouda cheese; and 1/4 cup each zucchini, chopped onion and red pepper, all sautéed in 1 tsp olive oil. Roll into a burrito, spray lightly with olive oil cooking spray, and broil until golden brown and crispy on the outside. Top with 2 tbsp nonfat plain yogurt and 1 tbsp prepared salsa. Serve with 3/4 cup chopped zucchini sautéed in 1 tsp olive oil and 1/2 tsp chopped garlic. Serve with half a large pear, sliced and sprinkled with fresh lemon juice. source:http://health.yahoo.com/experts/healthieryou/16602/slimming-simple-dinners/