Delicious and Yummy Healthy Food Recipes for Dinner

Enjoy the delicious combined flavors of cheesecake and fresh raspberries in a creamy homemade ice cream. Ingredients 3 oz. cream cheese 1 c. sugar 1½ c. pureéd, strained raspberries 1 c. whipping cream 1 c. whole milk Directions In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated. Pour mixture into ice-cream maker; process according to manufacturer instructions. Reference : Country living

Ingredients 1 white onion, finely sliced 2 tsp olive oil 3 garlic cloves, sliced 2 carrots, scrubbed and diced 85g red lentils 1 vegetable stock cube, crumbled generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves Method Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat. Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like. Reference :www.bbcgoodfood.com

Ingredients 6 tbsp porridge oats 2 oranges just under ½ x 200ml tub 0% fat Greek-style yogurt 60g pot raisins, nuts, goji berries and seeds Method Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 4 mins until thickened. Meanwhile, cut the peel and pith from the oranges then slice them in half, cutting down either side, as closely as you can, to where the stalk would be as this will remove quite a tough section of the membrane. Now just chop the oranges. Pour the porridge into bowls, spoon on the yogurt then pile on the oranges and the fruit, nut and seed mixture. Reference :www.bbcgoodfood.com

Ingredients 2 seeded wraps a little olive oil, for brushing 1 roasted red pepper, from a jar 2 tomatoes 2 tbsp tomato purée 1 tbsp chopped dill 2 tbsp chopped parsley 2 eggs 65g pack rocket ½ red onion, very thinly sliced     Method Heat oven to 200C/180C fan/gas 6. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 mins. Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs. Turn the tortillas over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato. Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the tortilla is crispy round the edges. Serve scattered with the rocket and onion. Reference :www.bbcgoodfood.com

Ingredients   6 tbsp porridge oats just under ½ x 200ml tub 0% fat Greek-style yogurt ½ x 350g pack frozen blueberries 1 tsp honey (optional) Method Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt. Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape. Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries. Reference :www.bbcgoodfood.com  

Ingredients 2 spring onions, ends trimmed off 4 tablespoons of frozen peas, defrosted 1 courgette, halved with the ends cut off 2 slices of ham 100g feta cheese 4 eggs   Method Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl. Grate the courgette using your rotary grater, one half at a time, then add it to the bowl. Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in. Break the feta into the bowl by crumbling it with your hands. Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white. Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and c