To gain a slender figure, it is not necessary to give dinner to the enemy. The main thing is to choose the right products. A win-win option would be green vegetables: asparagus, zucchini, broccoli. Recipes dinners with summer mood is always tuned in a positive way.
Asparagus is especially popular with healthy eating habits. Possessing a mild pleasant taste, it successfully complements many dishes. It is best used as a light and quick salad for dinner. Boil 300 g of chicken fillet and cut into small pieces. Cut the peeled asparagus stalks weighing 200 g into small slices, boil in salted water for 10-15 minutes and discard in a colander. Combine chicken fillet and asparagus in a salad bowl. Now we are preparing the gas station. Mix 2 tbsp. l. mustard, 4 tbsp. l. olive oil and the juice of half a lemon. Season the prepared salad with salt and pepper to taste, season with sauce and serve.
All shades of green
In Holland, asparagus is called the queen of vegetables. This status is quite justified, because it contains a lot of antioxidants, amino acids and trace elements. In this case, 100 g of green stems pull only 22 kcal. So asparagus for dinner is the perfect choice. Another option for a tasty and healthy salad will easily convince you of this. Coarsely chop 5 green onion feathers and lightly fry them in olive oil and a clove of garlic. Pour 120 g of asparagus stalks and fresh peas here. Fill the vegetables with water so that it barely covers them, and simmer for 3-5 minutes. Season with salt and pepper to taste. Put the vegetable mixture in a salad bowl, add chopped lettuce leaves, half a bunch of tarragon and mix. The salad can be served with fried eggs.
Asparagus, zucchini, broccoli are a unique vitamin trio that can be used to create dozens of dishes. However, these ingredients exist perfectly well individually. For a light dinner, a casserole made from young zucchini is quite suitable. Grate 3-4 small zucchini and squeeze excess liquid out of them. Then rub a medium carrot, two onions and fry them in oil for 5-7 minutes. Mix frying with zucchini, add 150 g of grated cheese and a bunch of chopped dill. Beat separately 5 eggs, 150 g of sifted flour, 80 ml of olive oil and knead the dough. Combine it with a vegetable base and pour the resulting mass into a baking dish. We put the casserole in the oven for 35-40 minutes at 180 ° C.
Zucchini with curd heart
What to cook from a zucchini for dinner, to be full without harm to the figure? Supplement it with low-fat cottage cheese, and get an original healthy snack. Cut in three small zucchini sidewall along the entire length of the fruit at about 1,5-2 cm and gently remove the flesh. We rub 500 g of cottage cheese through a sieve, mix it with 100 g grated cheese and chopped clove of garlic. Add a pinch of salt to this mass and mix well. We fill the curd filling with squash boats, fix it with the help of toothpicks "cap" and put them on a greased baking sheet. Zucchini, too, sprinkle with oil and send it to the preheated 180 ° C oven for 30 minutes.
Another healthy dinner favorite is broccoli. She deservedly tops the rating of the most useful vegetables, because its beneficial properties can be enumerated endlessly. What to cook with broccoli for dinner when you want to pamper yourself with something unusual? A summer salad with a spicy dressing will come in handy. Boil 5 g of broccoli in salted water for 500 minutes and put it in a colander. While the cabbage is cooling, cut two small tomatoes into quarters, add to them ½ a head of red onion, olives or pitted olives, 1 yellow bell pepper, cut into small cubes. We combine all the ingredients in a salad bowl. Mix the juice of half a lemon, 1 tsp. mustard, 100 g of olive oil and season our salad with this sauce.
Delicate broccoli soufflé will add a sophisticated touch to a green dinner. Boil 800 g of cabbage inflorescences in salted water for 7-10 minutes. Meanwhile, we breed 2 tbsp. l. starch in 4 tbsp. l. heated cream. Cool the finished broccoli, add 2 tbsp. l. vegetable broth, cream with starch and a blender, beat in mashed potatoes. Fill it with a mixture of 2 raw yolks and a pinch of salt. Beat the remaining proteins into an airy foam, combine it with 50 g of grated Parmesan. Grease the baking dishes with butter and fill them ⅓ with vegetable mass, put a protein cap with parmesan on top. We bake the soufflé at 180 ° C for 35-40 minutes.
Dishes of asparagus, zucchini and broccoli - dinner, useful in all respects. Try to cook something from our collection, please home with light and tasty food, and let their grateful smiles be the answer to you.