8 Healthy Dinner Ideas For Every Day

1. BEEF DISHES 

Beef Rouladen these tasty beef rolls are a satisfying change to your usual weekday supper lineup. They take only a few minutes to put together, and are rich with the flavors of mustard, onion, and bacon. 

Serves 8 | Prep. Time 15 min. I cooking time 40 min. 

Ingredients 

• 8 (4-ounce) pieces round steak, pounded to ¼-inch thick 
• ¼ cup Dijon mustard
• ½ cup minced onion 
• 2 cloves garlic 
• 2 teaspoons salt 
• 1 ½ teaspoons paprika 
• 1 teaspoon freshly ground black pepper 
• 8 slices bacon 
• ½ cup all-purpose flour 
• 2 tablespoons butter 
• 1 (12-ounce) can beef broth 
• 2 cups water, divided 
• 2 tablespoons cornstarch 
• 1 cup sour cream 

Directions 

1. Lay out the steaks and spread them each with half a tablespoon of mus-tard. Sprinkle on the onion and garlic and season each with salt, paprika, and pepper. 
2. Lay one slice of bacon on each and roll them up individually, like jelly rolls. Pierce the rolls with toothpicks to secure them, and dredge them in the flour. 
3. Heat a large skillet over medium-high heat and melt the butter. Brown the rolls on all sides.
4. Add the beef broth and 1 cup of water to the skillet. Cover, reduce the heat, and simmer until the rolls are cooked through, about 30 minutes. 
5. Remove the rolls to a plate and keep them warm. 6. Strain the cooking broth back into the skillet. 
6. Combine the cornstarch with the remaining cup of water and add it to the skillet. Cook, stirring often, until it thickens. Mix in the sour cream. 
7. Serve the rouladen with a generous serving of the gravy.

2. Sauerbraten 

Sauerbraten is a meat dish that is marinated in a combination of vinegar and wine. Trad-itionally, it can be made with mutton, ven-ison, horse, pork, or beef. (We’ll use beef.) The acidity is nicely offset with the addition of a very unique ingredient! 

Serves 6-8 | Prep. Time 20 min. I marinating time 4 days / Cooking time 5 hours 

Ingredients 

• 4 pounds beef round rump roast 
• 2 onions, thinly sliced 
• 10 peppercorns 3 whole cloves
• 1 bay leaf 
• 1 cup white vinegar 
• 1 cup red wine
• ½ cup water
• ¼ cup vegetable oil
• 1 teaspoon salt
• 2 cups boiling
• 1 bay leaf 
• 1 cup white vinegar 
• 1 cup red wine 
• ½ cup water 
• ¼ cup vegetable oil 
• 1 teaspoon salt 
• 2 cups boiling water 
• 12 gingersnaps, crushed 
• ½ cup sour cream 
• 1 tablespoon all-purpose flour 

Directions 

1. Place the roast in a glass or ceramic bowl. Add the onions, peppercorns, cloves, and bay leaf. 
2. Combine the vinegar, wine, and water and pour the mixture over the meat. 
3. Cover the bowl and keep it in the fridge for 4 days, turning the meat twice each day. 
4. Strain the marinade, reserving the onions and one cup of liquid. Dry the meat with paper towel. 
5. Heat the oil in a Dutch oven. Season the roast with salt and brown it on all sides. Add the onions.
6. Pour the boiling water into the pot and add the gingersnaps. Cover and simmer for 1 ½ hours, turning the meat from time to time. 
7. Add the reserved marinade and cook for another 2-3 hours, until tender. 
8. Transfer the meat to a cutting board, cover it with foil, and let it rest. 
9. Strain the cooking liquid and add it back to the pot. Combine the sour cream with the flour and stir the mixture into the broth. Stir and cook until it is thick and bubbly. 
10. Slice the meat and add it back to the gravy.

3. False Hare (Falscher Hase) 

From the name, you might not guess that this dish is a German version of meatloaf, baked with eggs inside. The name came about after WWII, when meat was scarce. What could be found was ground and shaped into a meatloaf that was roughly the shape of a hare, which was a favorite in Ger-many. 

Serves 6-8 | Prep. Time 20 min. | Cooking time 45 min. 

Ingredients 

• 1 (4-inch) piece of baguette, or 4 slices white bread
• 2 tablespoons butter 
• 1 small white onion 
• 2 pounds lean ground beef 
• 2 eggs 
• 2 teaspoons paprika 
• 1 teaspoon dried thyme 
• ¼ teaspoon ground nutmeg 
• ¼ cup fresh parsley, chopped 
• 1 tablespoon salt 
• 4 hard-boiled eggs 
• ¼ cup breadcrumbs 
• 1-2 cups water 

Directions 

1. Place the baguette or bread in a bowl and soak it with water. Set the dish aside. 
2. Melt the butter in a skillet and cook the onions until they are translu-cent, about 5 minutes. Let them cool. 
3. Preheat the oven to 425°F and butter a roasting pan. 
4. In a mixing bowl, combine the ground beef with the eggs (the raw ones), paprika, thyme, nutmeg, pars-ley, and salt. Add the cooked onion. Squeeze the water out of the baguette or bread and add the bread to the mixture. Blend well. 
5. Divide the meat in two. Shape half of it into a long oval, about 5×12 inches. 
6. Roll the boiled eggs in the breadcrumbs and arrange them in a row on the meat. 
7. Form another oval with the remaining meat and lay it on top of the eggs. 
8. Shape the mixture into a loaf and transfer it to the prepared baking dish. 
9. Bake the meatloaf for about 45 minutes, or until it reaches 165° Fin-ternally. From time to time, add half an inch of water to the baking pan. This will help prevent the meatloaf from burning.

4. Meat Patties (Frikadellen) 

Frikadellen originated in the north of Ger-many, near Hamburg, and eventually gave rise to our beloved hamburger. These are more carefully seasoned than your average burger, and are eaten both hot and cold, often with potato salad. 

Serves 6-8 | Prep. Time 15 min. | Chill time 30 min. / Cooking time 10 min. 

Ingredients 

• 4 slices white bread, torn 
• ½ cup warm milk
• 5 tablespoons olive oil, divided 
• 1 large yellow onion, minced 
• 3 cloves garlic, minced 
• 1 pound ground beef (80%, not lean) 
• 12 ounces ground pork 
• 2 large eggs 
• ½ cup chopped fresh parsley 
• 2 teaspoons salt 
• 1 ½ teaspoon ground black pepper 
• 2 teaspoon prepared yellow mustard 
• 2 teaspoons dried marjoram 
• 1 teaspoon sweet Hungarian paprika 
• 1 teaspoon ground ginger 
• ½ teaspoon ground mace 
• ½ teaspoon ground coriander 
• ⅛ teaspoon ground cardamom 
• 2 tablespoon butter 

Directions 

1. Place the bread in a large bowl and pour the milk over it. Let it sit for a few minutes. 
2. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat and cook the onions until they take on a nice golden color. Add the garlic and cook for 1-2 more minutes.
3. Add the cooked onion mixture, beef, pork, eggs, and seasonings to the bowl with the bread and milk. Mix well and knead for a few minutes. 
4. Form the mixture into patties the size you want. Chill for at least 30 minutes. 
5. Heat a large skillet over medium-high heat, and add the remaining oil and the butter. Fry the patties until they are golden on both sides and are cooked through (to a temperature of 165°F.)

5. German Gulasch 

This is Germany’s version of Hungarian Gul-asch, traditionally made with as much onion as meat. The cooked onion forms the basis of the delicious sauce. This is a great meal for a chilly day – the scent fills the house and brings hungry bellies to the table. If you plan ahead, you can soak up the sauce with some warm Potato Bread. 

Serves 6 | Prep. Time 15 min. | Cooking time 2 ½ hours 

Ingredients 

• ¼ cup butter 
• 2 pounds yellow onions, finely chopped
• 2 pounds trimmed beef chuck, cut in 1 ½-inch cubes
• 4 cloves garlic, chopped 
• 1 teaspoon caraway seeds 
• 1 teaspoon dried oregano 
• 2 tablespoons sweet paprika 
• 2 tablespoons tomato paste 
• 2 tablespoons red wine vinegar 
• 1 ½ cups beef broth 
• 1 bay leaf 
• 1 teaspoon kosher salt 
• ½ teaspoon ground black pepper

6. Cheese Croquettes (Bolinho de Oueijo) 

Yields 45 cheese balls / Prep. Time 15-20 minutes / Cooking time 20-30 minutes 

Ingredients 

Dough: 

• 1¼ cups all-purpose flour 
• 2 cups milk 
• 1 tablespoon salt 
• 3 tablespoons butter 
• 1 ounce grated parmesan cheese 

Cheese Balls:

• 1-2 eggs, beaten with a pinch of salt 
• 8-9 ounces stretched-curd cheese, cubed
• All-purpose flour as needed 
• Breadcrumbs and peanut oil as needed 

Directions 

1. Heat the butter in a deep saucepan or cooking pot over medium heat. 
2. Add the salt and milk; heat the mix-ture. 
3. Add the flour and combine well to avoid lumps. Cook until mixed well. 
4. Remove from heat, mix in the cheese and combine. Let cool. 
5. Knead the mixture to prepare a flaky dough. Divide it into small balls and press them down one by one to make a hollow in the center. 
6. Add the cheese cubes in the hollow. Fold the sides up to cover up the cubes. 
7. In a mixing bowl, beat the eggs and mix in some salt. 
8. In two separate bowls, add some flour and breadcrumbs. 
9. Roll the balls first in the flour and then coat with the egg mixture. Lastly, coat with the breadcrumbs.
10. Heat the oil in a deep saucepan or frying pan over medium heat. 
11. Deep fry the balls until crispy and golden brown. Drain over paper towels and serve warm. 

Nutrition (per serving) 

Calories 336, fat 21 g, carbs 23 g, protein 17 g, sodium 1432 mg

7. Eggplant Zaalouk 

Serves 6 | Prep. Time 10 minutes / Cooking time 45 minutes 

Ingredients 

• 3 cloves garlic, minced 
• 1 bunch parsley, finely chopped 
• 1 teaspoon paprika 
• 1 teaspoon cumin 
• 2 eggplants, diced (with or without skin)
• 2 tomatoes, diced 
• A pinch of chili powder 
• Salt and pepper to taste 

Directions 

1. Preheat a grill over medium-high heat and grease it with some cooking spray. 
2. Cut the eggplants in half. Brush the halves with some olive oil. 
3. Grill for about 15 minutes, until golden brown. 
4. Add the tomatoes to a saucepan with some olive oil and stir-cook over high heat. 
5. Add the cumin, minced garlic and paprika. 
6. Add the eggplant and parsley; mix well. 
7. Stir-cook until the eggplant is cooked well, about 15-20 minutes. Season with black pepper and salt. 8. Add a pinch of cayenne and splash olive oil on top. Serve warm. 

Nutrition (per serving) 

Calories 80, fat 1 g, carbs 17 g, protein 4 g, sodium 356 mg

8. Pine Nut Bakoula 

Yields 8 pies / Prep. Time 10 minutes | Cooking time 40-45 minutes 

Ingredients 

• 14 ounces Swiss chard, stalks removed and leaves cut into 1¼-inch strips 
• 2 tablespoons olive oil 
• 2 cloves garlic, peeled and crushed 
• 1 tablespoon fresh coriander, finely chopped 
• 2 tablespoons flat leaf parsley, finely chopped 
• 1 tablespoon lemon juice 
• ½ teaspoon ground cumin 
• 1 teaspoon paprika
• ¼ teaspoon salt, or more to taste 
• 2 tablespoons pine nuts 
• 2 ounces feta cheese, crumbled 
• 11¼ ounces ready-rolled shortcrust pastry sheets 
• 1 egg, beaten 

Directions 

1. Preheat the oven to 425°F. Line a baking dish with parchment paper. 
2. Heat the oil in a medium-large saucepan or skillet over medium-low heat. 
3. Add the Swiss chard, garlic, spices, and other salad ingredients; stir, cover and cook for 7-8 minutes until the chard is softened. 
4. Uncover and cook for 5 more minutes until the liquid evaporates, stirring occasionally. 
5. Adjust seasoning to taste. 
6. Remove from heat and mix in the nuts and feta. Set aside to cool down (you can refrigerate for up to 2 days). 
7. Unroll the pastry. Cut the sheets into rectangles or squares. 
8. Add ¼ cup of the mixture to the center of each piece of pastry.
9. Fold the opposite corners to create a rectangle or triangle. Seal the edges by crimping or pressing with a fork. 
10. Arrange in the baking dish, keeping some space in between. 
11. Brush with beaten egg and bake for 20-25 minutes or until golden brown. 
12. Serve warm. 

Nutrition (per serving) 

Calories 274, fat 19 g, carbs 18 g, protein 6 g, sodium 346 mg