Need a dinner dish that seems sophisticated, yet easy, healthy and family-friendly? With these three dishes, you will be able to conquer all of your needs for you and your family! These dishes are the perfect blend of easy, healthy, and sophisticated. These three dinners are sure to be family-friendly, without too much time or preparation!
1. Sautéed Chicken with Fresh Herbs and Garlic
- 2 tablespoons vegetable oil, like soy or peanut
- 2 boneless, skinless chicken breast halves, about 6 ounces each
- Kosher salt and freshly ground black pepper
- Juice of 1/2 lime (about 1 tablespoon)
- 3 tablespoons chicken broth, homemade or low-sodium canned
- 2 teaspoons finely grated ginger
- 1/4 cup packed fresh basil leaves, torn
- 2 tablespoons packed fresh mint leaves, torn
- Heat the oil in a medium skillet over medium-high heat until shimmering.
- Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan.
- Cook, turning once, until firm to the touch, about 5 minutes per side.
- Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon.
- Add the chicken broth and ginger, and bring to a boil.
- Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken and spoon the herb sauce over the chicken. Serve.
2. Healthy Pasta with Spicy Crab
- 2 tablespoons canola oil
- 2 Fresno chiles, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 pound jumbo lump crabmeat, picked over
- 1 pound spaghetti, cooked al dente, drained, 1 cup of the pasta cooking water reserved
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons finely grated lemon zest
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- Heat the canola oil in a large high-sided saute pan over medium heat.
- Add the chiles and garlic and cook until soft and the garlic is pale golden brown.
- Add the wine and cook until reduced.
- Add the crab and cook until just heated through.
- Add the pasta and some of the cooking water to the pan and cook for another minute.
- Stir in the parsley, dill, mint, lemon zest.
- Drizzle with olive oil and season with salt and pepper.
3. Dawn’s Scampi
- 6 ounces multi-grain spaghetti
- 1/4 cup multi-grain croutons, crushed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons grated lemon zest
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
- 1/4 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1/4 dry white wine
- 1 tablespoon lemon juice
- 6 black pitted and chopped olives (about 1 tablespoon)
- Cook the spaghetti according to package directions. Drain; set aside.
- Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
- Heat the oil in a large nonstick skillet over medium heat.
- Add the shallot, garlic, and red pepper.
- Cook, stirring until the shallots are soft, about 1 minute.
- Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes.
- Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium.
- Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
- Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.