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9 Delicious Plant Based Diet Dinner Recipes!!

Custom Keto Diet

I’ve been following a plant based diet for over a month now. I’m actually following this starch based diet. It’s been life changing in the way I feel and I absolutely love being able to eat pasta, rice, and potatoes. The biggest challenge for me has been finding tasty recipes to try for dinner. There’s nothing more frustrating than buying all the ingredients and going through all the steps of making something and it tastes terrible.

So I want to share with you the 10 most delicious plant based diet dinner recipes I’ve found so far to make your life a little easier when starting on your new diet adventure or if you just need some fresh new recipe ideas.

It’s no secret that I am a huge fan of healthy and low-carb diabetic chicken recipes that taste great.

Chicken is one of the cleanest and least expensive protein sources, so we eat A LOT of it in our household. That’s why I love having a library of easy and healthy diabetic chicken recipes to choose from when I want to cook a quick and nourishing dinner.

 

1,  Easy Chicken Parmesan

This easy chicken parmesan recipe is one of the best baked chicken parm recipes for a family friendly meal on a busy weeknight or even a … Easy Chicken Parmesan – this quick dinner recipe is totally foolproof. The chicken comes out moist every time! It’s the BEST chicken Parmesan …There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It’s easy, simple, and classic.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

  • 2 skinless, boneless chicken breasts, halved
  • kosher salt, to taste
  • ground black pepper, to taste
  • ¼ cup flour
  • 2 eggs
  • 1 Tablespoon milk or water
  • 1 cup plain dry breadcrumbs
  • ¾ cup grated Parmesan cheese, divided
  • 2 Tablespoons butter
  • 3 Tablespoons olive oil
  • 2 cups marinara sauce
  • ½ pound fresh mozzarella, sliced thin
  • 2 Tablespoons chopped fresh basil or parsley (optional)
  • 12 ounces spaghetti pasta, cooked

 

Directions:

  1. Preheat the oven to 400°F/200°C.
  2. Here’s a tip for pounding the chicken flat without making a mess: place the chicken breast halves between two sheets of plastic wrap (or in a resealable freezer bag) on a solid, level surface. Use the smooth side of a meat mallet (or a rolling pin) to pound the chicken into an even ½-inch thickness. Remove the plastic wrap and season the chicken with
  3. salt and ground black pepper.
  4. Set up your breading bowls: place the flour in a shallow dish and set it aside. In a wide, shallow bowl, whisk the eggs and milk (or water) until they’re well combined. On a plate
  5. (or another wide, shallow bowl), mix the breadcrumbs and ½ cup of grated Parmesan cheese.
  6. One at a time, lightly dredge both sides of each chicken breast half in the flour, and shake off the excess. Dip each flour-covered chicken breast half in the beaten eggs. Flip
  7. them over to coat them completely in the egg wash and allow any excess to drip off. Transfer each chicken breast half to the breadcrumb mixture, pressing the crumbs into both
  8. sides. Repeat process for the remaining chicken, and set all of it aside.
  9. Heat the butter and olive oil together in a large, oven safe skillet over medium heat. When the butter is melted and the oil is hot, add the breaded chicken breasts and cook for 2
  10. to 4 minutes per side, or until they’re nice and golden brown.
  11. Remove the chicken breasts from the skillet and keep them warm. Add the marinara sauce to the skillet and heat through. Carefully add the chicken breasts back to the pan with
  12. the sauce, and top each one with slices of mozzarella cheese.
  13. Place the skillet in the oven and bake the chicken Parmesan for 15 minutes, or until the cheese is bubbly. Serve on top of spaghetti.

Full Recipes Here

 

2. Oven-Barbecued Beef Brisket

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This Oven-Barbecued Beef Brisket is so smokey and flavorful no one will ever guess it wasn’t cooked on the grill! Tender and juicy If you don’t have access to a smoker, try this oven-roasted barbecue brisket that tastes much like the real thing. Try adding a little liquid smoke … Brisket is cooked in a covered pan without water for 4 to 5 hours. It is then sliced, and returned to the pan with barbecue sauce for another hour.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

Brisket:

  • 1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
  • salt, to taste
  • ground black pepper, to taste

Brisket Rub:

  • 1 packed Tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)

 

Barbecue Sauce

  • 2 Tablespoons butter (or rendered brisket fat)
  • 1 cup finely chopped onion (about ½ of a large onion)
  • 2 – 3 cloves of garlic, minced
  • ⅓ cup packed dark brown sugar
  • ½ cup ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1 chipotle pepper in adobo sauce, minced (about 1 Tablespoon)
  • ½ cup apple cider vinegar
  • ¼ cup bourbon
  • reserved brisket juices, skimmed of fat

 

Directions:

  1. Preheat the oven to 275°F/135°C and place an oven rack in the middle of your oven.
  2. Season the brisket with salt and black pepper.
  3. Prepare the brisket rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  4. Gently rub the spice mix all over the brisket, making sure to get the spices into all of the various nooks and crannies.
  5. Make a double-layered aluminum foil pouch for the brisket: place two layers of foil down on the counter, place the brisket (with the fat side up) on the foil, and pull the
  6. edges of the foil up around the brisket to wrap it. The pouch needs to be sealed well so that it will keep in all of the moisture. Let the brisket sit (refrigerated) in the
  7. spice rub for 3 to 24 hours, or cook immediately.
  8. Place the foil pouch on a baking sheet or baking dish and cook for 3 to 5 hours, depending on the size of your brisket.
  9. Turn off the oven and allow the brisket to rest until it’s cool enough to handle without oven mitts.
  10. Pour the accumulated juices from the brisket into a large measuring cup or a bowl. Skim the fat from the juices, reserving the juices and saving 2 tablespoons of the
  11. fat for the sauce. Keep the brisket wrapped in foil and return it to the warm oven while you make the barbecue sauce.
  12. Heat a medium-sized saucepot over medium heat. Add the onion and cook until it’s softened, 4 to 5 minutes. Add the garlic and cook until it’s fragrant, about 1
  13. minute. Add the brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon, and stir to combine. Bring it to a simmer and cook for
  14. 2 to 3 minutes, until all of the ingredients are dissolved. Add the reserved brisket juices and simmer until it has reduced to your desired consistency, about 15 minutes.
  15. (If desired, blend the finished sauce to make it more smooth.)
  16. Remove the brisket from the oven and open the foil pouch. Turn the oven to broil. Brush the brisket with a good layer of sauce and broil, uncovered, until the top is
  17. lightly browned and the fat starts to crisp. Allow the brisket to cool slightly before slicing. Slice the brisket against the grain into ¼-inch slices, and serve with extra
  18. barbecue sauce.

Full Recipe Here

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