Eat Well in 2016: Healthy Dinner Recipes to Try at Home

Go for a home-cooked classic or try something exotic for dinner… Either way, go healthy for the month of January and eat well for 2016. These two delicious dinner choices are perfect for midweek meals.

Here are phenomenal recipes for turkey meat loaf and chicken coconut curry.

Turkey, Carrot and Mushroom Meat Loaf

Ingredients

  • 2 large eggs
  • 2 Tablespoons of Dijon mustard
  • 1 Tablespoon of fresh thyme leaves
  • 2 slices of whole-wheat sandwich bread, torn into small pieces
  • 8 ounces of mushrooms, thinly sliced
  • 4 scallions, thinly sliced
  • 1 medium carrot, grated
  • 1 ½ pounds of ground turkey
  • Kosher salt and pepper

Directions

1. Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, whisk the eggs, mustard, thyme, ¾ teaspoon of salt and ½ teaspoon of pepper; stir in bread. Add the mushrooms, scallions, and carrots then mix to combine. It’s okay if some of the mushrooms break.

3. Add the turkey and stir just enough to where it is blended. Transfer the mixture to the baking sheet and shape into a 9 x 3 ½-inch loaf.

4. Bake for 40-45 minutes or until the internal temperature reaches 160 degrees F. Set aside for 5 minutes before slicing.

This recipe was created by Woman’s Day Kitchen.

Chicken Coconut Curry

Ingredients

  • 1 ½ pounds of boneless, skinless chicken breast, cut into bite-size cubes
  • 6 teaspoons of curry powder, separated
  • ¾ teaspoon of salt, separated
  • 2 Tablespoons of coconut or canola oil, separated
  • 1 large yellow onion, chopped
  • 1 Tablespoon of garlic, chopped
  • 14 ounces of lite coconut milk
  • 14 ounces of reduced-sodium chicken broth
  • 1 cup of carrots, sliced
  • 4 cups of 1-inch chunks of Yukon Gold potatoes, about 3 potatoes
  • ½ cup of celery, chopped
  • ¾ cup of frozen peas
  • ¼ cup of fresh cilantro, chopped
  • 1 Tablespoon of packed brown sugar

Directions

1. Place chicken in a medium-size bowl and sprinkle with 1 teaspoon of curry powder and ¼ teaspoon of salt. Toss to coat.

2. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally for 6-8 minutes or until mostly browned. Place on a plate and set aside.

3. Heat the remaining 1 tablespoon of oil in a pot and add onion and garlic. Stirring often, cook until the onion is starting to become soft, or 2-4 minutes. Stir in the rest of the curry powder (5 teaspoons) and cook, stirring, for one minute. Add coconut milk, broth, potatoes, carrots, celery, and the ½ teaspoon of salt and bring to a boil over high heat, stirring frequently.

4. Reduce heat to medium-low for a gentle simmer and cook until the potatoes and carrots are tender, 10-12 minutes, stirring occasionally.

5. Return the chicken to the pot and add the peas. Increase the heat to high and continue to cook for 5 more minutes or until the chicken is cooked through. Remove from the heat and stir in the cilantro and brown sugar. Serve and enjoy with rice.

This chicken coconut curry recipe is compliments of Eating Well.