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Your Easy Eats Meal Plan

If you crave gourmet but are limited by novice-level cooking skills, these healthy recipes—which will help you serve restaurant-grade meals with ease—are for you.

Dinner

Grilled Tri-tip, Green Bean, and Red Onion Salad

Ingredients:

  • ½ tbsp balsamic vinegar
  • ¼ tbsp shallots, finely chopped
  • ¼ garlic clove, finely chopped
  • Pinch red pepper flakes
  • 2½ tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 oz tri-tip steak
  • ¼ red onion, sliced
  • ¼ lb green beans, trimmed
  • ¾ oz soft fresh goat cheese

Make It:

  1. Prepare grill for medium-high heat. Whisk vinegar, shallots, garlic, and red pepper flakes together in a bowl. Gradually whisk in 2 tbsp of the oil. Season the vinaigrette with salt and pepper. Set aside.
  2. Coat tri-tip with ¼ tbsp of remaining oil, and season with salt and pepper. Grill tri-tip, turn after 6 minutes, then cook another 6 minutes. Transfer to cutting board.
  3. Put onion and green beans on a baking sheet and coat with ¼ tbsp of remaining oil. Transfer beans and onions to grill and cook for 3 minutes. Transfer to bowl with vinaigrette and toss. Season with salt and pepper.
  4. Plate green bean mixture, and top with crumbled goat cheese. Thinly slice tri-tip across the grain and add to plate. Drizzle carving juices, and serve.

The Numbers: 640 Calories; 67g Protein; 12g Carbs; 38g Fat; 4g Fiber.

Total Time: 25 minutes.

Can Eating Carbs at Dinner Help You Lose Weight?>>>

Grilled Shrimp and Asparagus with Lemon Shallot Vinaigrette

Ingredients:

  • ¼ lemon
  • ½ tbsp shallots, finely chopped
  • 1 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ lb medium-thin asparagus, woody ends trimmed
  • ¼ lb large shrimp, peeled, tails left on, and deveined
  • ¹/3 cup Pecorino Romano cheese, shaved

Make It:

  1. Prepare grill for medium-high heat.
  2. Grate zest from lemon into a bowl. Add ½ tbsp juice from lemon, then shallots. Whisk in ½ tbsp oil. Season with salt and pepper.
  3. Spread asparagus and shrimp on a baking sheet. Coat with remaining ½ tbsp oil, and season with salt and pepper. Transfer shrimp and asparagus to grill and cook, turning occasionally, for 4 minutes. Remove from grill.
  4. In a bowl, toss asparagus with vinaigrette. Season with salt and pepper. Plate asparagus and top with shrimp. Drizzle vinaigrette, sprinkle cheese, and serve.

The Numbers: 716 Calories; 37g Protein; 10g Carbs; 62g Fat; 2g Fiber.

Total Time: 15 minutes.

Halibut and Spinach with Orange-Pine Nut Vinaigrette

Ingredients for Orange-Pine Nut Vinaigrette:

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Champagne vinegar or white wine vinegar
  • 1 tbsp shallots, finely chopped
  • ½ tbsp honey
  • ¼ tbsp fresh tarragon, chopped
  • Finely grated zest of ¼ orange
  • 1 tbsp pine nuts, toasted and coarsely crushed
  • Kosher salt and freshly ground black pepper

Ingredients for Fish and Spinach:

  • 6 oz skinless halibut fillet
  • Kosher salt and freshly ground black pepper
  • ½ tbsp olive oil
  • ½ shallot, thinly sliced into rings
  • 3 oz baby spinach

Make It:

  1. To make the vinaigrette: In a bowl, combine oil, vinegar, shallots, honey, tarragon, and orange zest with a fork. Stir in pine nuts. Season to taste with salt and pepper. Set aside.
  2. To cook the fish: Season halibut with salt and pepper. Heat a nonstick skillet over high heat. Add 1 tbsp oil and halibut, and cook for 3 minutes. Turn over and cook for another 3 minutes. Transfer to a plate.
  3. To cook the spinach: Wipe out skillet and return it to medium-high heat. Add remaining tablespoon oil and shallots, and cook for 2 minutes. Add spinach and stir for 1 minute. Season to taste with salt and pepper.
  4. Plate spinach, top with fillet, and spoon vinaigrette on top.

The Numbers: 445 Calories; 34g Protein; 17g Carbs; 30g Fat; 2g Fiber.

Total Time: 20 minutes.

 

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