Healthy Recipes #21 – Dinner

Last week we gave you two simple brunch recipe ideas  Banana Bread as well as Oat fruit slice and now this weeks focus is on the first of our tasty dinner ideas.

We at MaxNRG Personal Training aim to provide you with weekly breakfast, lunch, dinner and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

This weeks two healthy dinner options are:

  • Roasted country vegetable lasagne
  • Walnut & herb crusted fish

Healthy option 1

Roasted country vegetable lasagne


  • 2 teaspoons of non-cholestrol spread
  • 4 medium yellow zucchinis, sliced lengthwise
  • 1 large eggplant, sliced lengthwise
  • 4 large field mushrooms
  • 1 large red capsicum, sliced
  • 3 tablespoon sunflower oil
  • 1 x 737g jar tomato pasta sauce
  • 6 instant lasagne sheets


  1. Preheat oven to 180c
  2. Prepare 2.5 litre capacity ovenproof dish
  3. Brush zucchinis, eggplant, mushrooms and capsicum with oil and cook on heated grill plate or frying pan
  4. Place vegetables onto baking trays and bake for 10-12 minutes. Cool
  5. Spread a small amount of pasta sauce into prepared dish and line with two lasagne sheets
  6. Layer with zucchinis, sauce, lasagne sheets, eggplant, sauce, lasagne sheets, mushrooms, sauce; finish with capsicum
  7. Bake for 35 minutes or until cooked
  8. Stand for 15 minutes before serving

Serves 6

Nutritional Info

Energy (kJ)  Р1273
Protein – 9.7g
Fat Total – 13.1g
Fat Saturated – 1.5g
Carbohydrate – 32.4g
Sugars – 15.3g
Fibre – 9.0g

Healthy option 2

Walnut & herb crusted fish


  • 2 slices wholemeal bread, sliced
  • Finely grated rind of 1 lemon
  • 1/2 cup chopped parsley
  • 1/4 cup walnuts
  • 2 tablespoons of non-cholestrol spread
  • 4 x 150g white boneless fish fillets
  • Freshly ground black pepper, to season
  • 12 baby new potatoes, to serve
  • Mixed lettuce leaves, to serve
  • Lemon cut into wedges, to garnish


  1. Preheat oven to 220g
  2. Place bread, lemon rind, parsley, walnuts and spread into food processor and pulse until a crumbly mixture is formed
  3. Place fish on a baking tray lined with baking paper and season with pepper
  4. Press a quarter of the breadcrumb mixture onto each piece of fish and bake for 20-25minutes, or until fish is cooked and crumbs are golden brown
  5. Serve with steamed baby potatoes, salad and lemon wedges

Serves 4

Nutritional Info

Energy – 1877 kJ
Protein – 37.9g
Fat Total – 19.2g
Fat Saturated – 3.6g
Carbohydrate – 28.3g
Sugars – 4.6g
Fibre – 6.9g

To view more of our simple and healthy recipe ideas please visit our Nutrition Page

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0403 741 278
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