Two great recipes for a healthy dinner

these two healthy dinner recipes are proof that it is not difficult to eat well and in a balanced way. Today I feel like eating soup creamy or a warm and comfortable dish?

Just look at what we have in the fridge, give free rein to your imagination and get to work.

But if you’re short of ideas, here are two tasty options.

Pumpkin Cream with Ginger and Crispy Ham

Ingredients

• 1 medium chopped onion
• 3 minced garlic cloves
• Oil
• 1 vegetable broth
• 4 celery stalks
• 1 kg pumpkin (peeled)
• 2 tablespoons of fresh ginger
• Water
• salt
• Sliced ​​ham)
• Chopped parsley)

preparation method

• Put the onion, garlic and olive oil in a pan.
• After cooking a little, add the peeled and cut ginger and the vegetable broth and let it cook.
• Add the celery and pumpkin cut into pieces.
• Add water to cover the vegetables and season with salt. Let it cook again.
• When everything is cooked, grind it and remove it from the heat.
• Put the slices of ham in the oven until they are crispy, crush them when they are done and add them to the soup when serving.

Creamy Chicken and Mushroom Pie

Ingredients

• 500gr puff pastry
• 1kg chicken drumstick (without skin or fat)
• 1/2 cup of red wine
• 1 cup of tea milk
• 2 bay leaves
• 2 tablespoons vinegar
• 2 tablespoons parsley
• 5 tablespoons oil
• 1 tablespoon wheat flour
• 3 cloves of garlic
• 1 medium onion
• 3 tomatoes (skinned and seeded)
• 250gr assorted mushrooms
• 150gr cream cheese
• 1 egg yolk
• Salt and ground black pepper to taste
• light puff pastry

preparation method

• Mix the drumsticks, wine, chopped onion, bay leaf, vinegar, chopped garlic, salt and chopped parsley in a saucepan and let it rest for 3 hours.
• Remove the chicken from this marinade and set it aside. Strain the preparation and reserve the solids and liquids separately.
• Heat the oil to brown the chicken and, when the chicken is well browned, add the solids from the marinade and add the tomatoes.
• Sauté for 10 minutes. Alternatively, you can use coconut oil.
• Then add the marinade liquid and cook until the chicken is tender.
• Shred the chicken and return it to the pan. It’s time to add the mushrooms, the flour dissolved in the milk and the creamy cheese.
• Stop stirring only when the preparation thickens. Taste and correct, if necessary, the amount of salt and pepper.
• Line the bottom and sides of a springform tin, leaving about 3cm more puff pastry around the edges. Distribute the filling and fold the puff pastry edges inwards.
• Let it rest in the fridge for 15 minutes and, before taking the pie to the preheated oven at 200 degrees, brush the surface with egg yolk.