8 Anti-Fat and Nutritious Dinner Menus

Want to lose weight the healthy way? The following 8 anti-fat and nutritious dinner menus could be recommendations for you.

This delicious and easy to make dinner menu will not only keep you full longer, but can also fulfill your nutritional intake at night. Come on, check out the following recipe!

1. Stir-Fried Egg Tofu

Materials:

White tofu, diced – 5 pieces

Eggs, beaten – 2 eggs

Garlic, finely chopped – 2 cloves

Shallots, thinly sliced ​​– 3 pieces

Curly red chilies, cut obliquely – 3 pieces

Ginger, bruised – 2 cm

Onions, coarsely chopped – 1 stick

Salt – 1/2 tsp

Granulated sugar – 1/2 tsp

Ground pepper – 1/4 tsp

Soy sauce – 1 tsp

Cooking oil – 3 tbsp

Water – 50 ml

How to make:

1. Heat cooking oil, saute the shallots and garlic until fragrant. Add ginger and red chilies, stir until wilted then set aside on the edge of the pan.
2. Add the eggs, stir until scrambled, stir again with the sautéed chili onions.
3. Add the white tofu, stir gently so it doesn’t crumble. Add a little water, season with salt, sugar, pepper and soy sauce. Stir until smooth and cook until boiling, adjust the taste.
4. Add the spring onions just before the heat is turned off, stir briefly. Turn off the heat then lift and serve.

Tips

Cook the scrambled eggs until they are completely cooked so that the food doesn’t taste fishy.

2. Oatmeal Fried Chicken

Materials:

Chicken thighs – 5 pieces

Oatmeal flour – 100 grams

Oil for frying – 500 ml

Marinade:

Salt – 1/2 tsp

Garlic, crushed – 2 cloves

Ground pepper – 1/4 tsp

Dye:

Wheat flour – 5 tbsp

Cornstarch – 1 tbsp

Garlic powder – 1 tsp

Salt – 1/2 tsp

Broth powder – 1/2 tsp

Ground pepper – 1/4 tsp

Baking powder – 1/2 sdt

Air’s – 150ml

How to make:

1. Rub the chicken with the marinade, prick with a fork, let the marinade marinate for 30 minutes or overnight.
2. While waiting for the chicken to marinate, prepare the dipping ingredients, mix all the dipping ingredients well.
3. Dip the chicken in the dipping agent, then roll in the oatmeal flour until evenly coated.
4. Heat the oil until really hot, then reduce the heat. Fry chicken wrapped in oatmeal flour on low heat until cooked.
5. Oatmeal fried chicken is ready to be served with dipping sauce according to taste.

Tips

1. Choose chicken thighs that are not too big so they are easier to cook.
2. Make sure the chicken is submerged in oil while frying, and use low heat, so that the chicken cooks all the way through.
3. Use a flat pan with a small diameter so you don’t waste oil.

3. Beef Red Bean Soup

Materials:

Beef, cut into pieces – 400 grams

Fresh red beans – 200 grams

Carrots, cut into pieces – 2 pieces

Tomato, cut into pieces – 1 piece

Onions, coarsely chopped – 1 stick

Celery, tied in a knot – 1 stem

Ground nutmeg – 1/2 tsp

Salt to taste

Margarine for frying – 1 tbsp

Fried shallots – to taste

Ground spices:

Shallots – 5 cloves

Garlic – 3 cloves

Granulated pepper – 1 tsp

How to make:

1. Boil red beans for 10 minutes, drain.
2. Boil water, boil the meat until cooked and tender.
3. Add red beans, tomatoes and celery. Bring back to a boil and set aside.
4. Heat margarine, saute ground spices until fragrant and cooked. Then pour the stir-fried ground spices into the boiled meat.
5. Season with salt and ground nutmeg. Stir well.
6. Add carrots. Cook until the carrots are soft, adjust the taste.
7. As it matures, add leeks. Stir well.
8. Serve warm with a sprinkling of fried shallots.

4. Vegetable Salad

Materials:

Lettuce – 5 sheets

Cherry tomatoes – 10 pieces

Cucumber – 1/2 piece

Yellow bell pepper – 1 piece

Purple cabbage – 1/4 fruit

Lime Dressing:

Lime juice – 3 tbsp

Honey – 2 tbsp

Olive oil – 3 sdm

Mayonnaise – 2 sdm

Garlic, finely chopped – 1 piece

Salt – 1/4 tsp

Ground black pepper – to taste

How to make:

1. Wash lettuce, tomatoes, cucumbers, peppers and purple cabbage. Cut all vegetables according to taste.
2. Mix all the dressing ingredients, then stir well.
3. Arrange the chopped vegetables on a serving plate, then drizzle with the dressing ingredients.
4. Store the vegetable salad in the refrigerator for 20 minutes until the flavors are absorbed.
5. Vegetable salad is ready to be served.
6. Tips
7. To make it healthier, salt can also be replaced with sea salt.

5. Minced Potatoes

Materials:

Potatoes, thinly sliced ​​– 3 pieces

Minced meat – 200 grams

Sweet soy sauce – 3 tbsp

Palm sugar – 1 tbsp

Oyster sauce – 2 tbsp

Salt – 1 tsp

Onion, sliced ​​- 1/2 piece

Garlic, crushed – 2 cloves

Ground pepper – 1/2 tsp

Worcestershire sauce – 1 tbsp

Tomato sauce – 1 tbsp

Oil for frying – as needed

Water – 150 ml

Cornstarch solution 1 tsp – 75 ml

Red bell pepper, cut into small cubes – 1/2 piece

Onions, cut into small pieces – 1 piece

How to make:

1. Sauté the onion then add the garlic and scallions and cook until fragrant.
2. Add minced meat, pepper and salt. Stir until it changes color.
3. Pouring water. Add potatoes, sweet soy sauce, palm sugar, oyster sauce, Worcestershire sauce and tomato sauce.
4. Cook until the sauce is reduced and the potatoes are soft, then add the cooked paprika until wilted.
5. Just before lifting, add the cornstarch solution, stir until the spices are even and get the right taste. Lift and serve.

Tips

Before adding the potatoes to the frying pan, remove the edge of the meat, let the potatoes be under the meat so that the potatoes are cooked evenly after being slightly softened.

6. Salmon Fish Soup

Materials:

Salmon – 200 grams

Onion, finely chopped – 1/2 piece

Garlic, finely chopped – 3 cloves

Onions, cut into pieces – 1 piece

Prawn stock – 750 ml

Ground pepper – 1/2 tsp

Sugar – 1/2 tsp

Salt – 1 tsp

Flavoring powder – 1/4 tsp

Ginger, bruised – 2 cm

Celery leaves, bunch – 1 stalk

Tomato, sliced ​​– 1 piece

Oil for frying – as needed

Lubricant Ingredients:

Lime juice – 1 tbsp

Salt to taste

How to make:

1. Wash the fish clean, then cut according to taste. Coat salmon with lime juice and salt. Leave it for 15 minutes.
2. Saute the onions, then add the garlic and spring onions. Cook until fragrant.
3. Add 750 ml of shrimp stock, sliced ​​tomatoes, celery, ginger, pepper, salt, sugar and seasoning powder. Cook until it boils.
4. Finally add the salmon and cook until the fish is cooked. Lift and serve.

Tips

1. Choose salmon with a salty aroma that is relatively similar to sea water because that will be an indication of its freshness.
2. Don’t cook the salmon for too long because the fish cooks quickly and doesn’t take more than 2 minutes.

7. Meat Egg Team

Materials:

Minced beef – 125 grams

Eggs, beaten – 1 egg

Garlic, finely chopped – 1 clove

Soy sauce – 1 tsp

Sesame oil – 1 tsp

Granulated sugar – 1/4 tsp

Ground pepper – 1/4 tsp

Salt – 1/4 tsp

Water – 100 ml

Distribution:

Cayenne pepper, left whole – 6 pieces

Spring onions, finely sliced ​​– 1 stem

Garlic, chopped and fried – 1 tbsp

How to make:

1. Heat a steamer or steamer pan. Set aside.
2. In a container, mix all the ingredients using a fork until smooth.
3. Pour the mixture into a heat-resistant container such as a baking sheet, Pyrex, or aluminum bowl.
4. Steam the mixture until half cooked. Add sprinkles on top. Steam again until cooked. Lift.
5. Ready to be served.

Tips

1. When steaming, slightly open the lid of the steamer/boiler pan so that the eggs don’t expand when steamed.
2. The type and dosage of topping ingredients can be adjusted to taste.

8. Mie Shirataki Goreng

Materials:

Mie shirataki kering – 200 grams

Sausages, cut thinly – 3 pieces

Eggs, beaten – 1 egg

Mustard, cut into pieces – 1 bunch

Garlic, finely chopped – 3 cloves

Red chilies, cut obliquely – 2 pieces

Soy sauce – 2 tbsp

Sweet soy sauce – 3 tbsp

Oyster sauce – 1 tbsp

Ground pepper – 1/4 tsp

Salt to taste

Olive oil – to taste

How to make:

1. Soak the shirataki noodles in warm water until they start to soften (approximately 10 minutes), then remove and drain.
2. Heat a little olive oil for sautéing over medium heat. Saute the garlic and chilies until fragrant, add the sausage and beaten eggs. Cook until well done. Then add the shirataki noodles, stir well.
3. Season with soy sauce, sweet soy sauce, oyster sauce, ground pepper and salt, stir well.
4. Lastly, add the mustard greens and cook until the spices are absorbed. Ready to be served warm.

Tips

If there is no dry shirataki noodles, you can use wet shirataki noodles.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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