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Herb-Crusted Roasted Chicken
This herb-crusted roasted chicken is a succulent and flavorful Easter dish perfect for those aiming to maintain a healthy diet while enjoying a rich flavorful meal. Lean protein from the chicken and the use of herbs instead of heavy sauces make this dish a healthy option.
Ingredients:
- 1 whole chicken (approximately 4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon each of fresh rosemary, thyme, and parsley, chopped
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine olive oil, lemon juice, garlic, and chopped herbs.
- Season the chicken inside and out with salt and pepper.
- Brush the herb mixture over the entire chicken, coating thoroughly.
- Place the chicken on a roasting pan and roast for about 1.5 hours, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
This recipe is healthy as it avoids high-calorie stuffing and uses olive oil, which contains healthy monounsaturated fats. The herbs add flavor without adding calories, making it ideal for weight control.
Asparagus and Quinoa Salad
An elegant and nutritious side dish for your Easter feast, this asparagus and quinoa salad is light, refreshing, and packed with fiber and protein. Quinoa is a complete protein, making this a filling and nutrient-dense dish.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Bring water or vegetable broth to a boil in a saucepan. Add quinoa, cover, and simmer for 15 minutes.
- Steam the asparagus until tender, about 3-5 minutes.
- In a large bowl, combine cooked quinoa, asparagus, red onion, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
This salad is high in protein and fiber, promoting satiety. The olive oil and lemon dressing is light, enhancing the freshness of the ingredients without overwhelming them.
Spinach and Feta Stuffed Bell Peppers
These spinach and feta stuffed bell peppers are a delightful, healthy main or side dish that stands out at your Easter meal. Packed with vitamins A and C from the bell peppers and nutritious spinach, they provide a flavorful, low-calorie option.
Ingredients:
- 4 large bell peppers, halved and seeds removed
- 2 cups fresh spinach, chopped
- 1/2 cup quinoa, cooked
- 1/2 cup feta cheese, crumbled
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- Add chopped spinach and cook until wilted.
- In a bowl, combine spinach mixture with cooked quinoa and feta cheese. Season with salt and pepper.
- Stuff each pepper half with the mixture and place in a baking dish.
- Bake for 25-30 minutes, until peppers are tender.
Bell peppers are low in calories and rich in antioxidants. Spinach's iron and feta's calcium offer additional nutrients, making this dish both satisfying and healthful.
Zucchini Noodles with Tomato Basil Sauce
For those seeking a light and low-carb Easter dish, zucchini noodles with a tomato basil sauce is an excellent choice. This dish is low in calories, vegan, and packed with fresh flavors, making it a perfect match for healthy eating.
Ingredients:
- 4 medium zucchinis, spiralized
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions:
- Heat olive oil in a pan over medium heat. Add garlic and cook until fragrant.
- Add cherry tomatoes, season with salt and pepper, and cook until tomatoes soften.
- Toss in fresh basil and cook for an additional minute.
- Add spiralized zucchini to the pan, tossing to combine and heat through.
- Serve immediately, possibly topped with red pepper flakes if desired.
Zucchini noodles are low in calories and carbohydrates compared to traditional pasta, while the fresh tomato and basil sauce enhances the dish's nutritional value without adding excess calories.
Carrot and Ginger Soup
This carrot and ginger soup is vibrant and warming, perfect as a starter for your Easter dinner. It's rich in beta-carotene and antioxidants from the carrots, with ginger adding a flavorful kick and aiding digestion, making it both delicious and health-enhancing.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 5-6 large carrots, peeled and chopped
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: a dollop of Greek yogurt for serving
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft.
- Add carrots and ginger, stir and cook for a few more minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until carrots are soft.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper.
- Serve hot, optionally topped with a dollop of Greek yogurt.
The low calorie and high fiber content of carrots, along with ginger's digestive benefits, make this soup a light and nourishing dish suitable for a healthy Easter menu.
Strawberry and Almond Chia Pudding
For a delightful and nutritious Easter dessert, this strawberry and almond chia pudding is both satisfying and healthy. Rich in omega-3 fatty acids, protein, and fiber from the chia seeds, this dessert will keep you feeling full longer.
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/4 cup sliced almonds
Instructions:
- In a bowl, combine chia seeds with almond milk, honey or syrup, and vanilla extract. Stir well.
- Let the mixture sit for at least 2 hours, or overnight, until the chia seeds expand and the pudding thickens.
- Before serving, layer the pudding with fresh strawberries and top with sliced almonds.
The chia seeds provide a rich source of essential nutrients, while almond milk keeps it dairy-free and low in calories—making this dessert an excellent choice for maintaining weight without sacrificing flavor.
