A light dinner with a healthy post-Christmas menu

The holidays are over, light dinners are back!

Holidays are a special time for everyone. You share many emotions with your loved ones, you relax, you take a break from work. With the end of them, we return to the daily routine, and this also means one thing: a return to a lighter and healthier lifestyle.
So here is a menu designed specifically to escape the post-vacation blues while remaining light.

Starter: veggie chips

Let's start with a delicious and very light appetizer.
The vegetarian fries are excellent for chatting while waiting for the first courses.

Ingredients

1 medium russet potato
oil/cooking spray
salt, to taste
any other seasonings and spices that you enjoy!

Preparation

Use a knife to cut potatoes into ⅛-inch thick slices.
Arrange slices on a wire baking rack on top of a parchment-lined baking sheet.
Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.

Bake them for 15-20 minutes, turning the slices halfway through if not using a rack. The oven must be preheated to 200° and with H-OVEN 500 you can use the new single grill design that is able to cover 95% of the pan, guaranteeing an excellent result in the shortest possible time.

First course: fennel cream soup

Ingredients

½ kilo of fresh fennel
2 spoons of butter
½ chopped onion
3 cups of chicken broth
1 cup of cream
Salt and freshly ground white pepper

Preparation

Cut the tops off the fennel bulbs. Finely mince two spoons of the green tops and set aside and discard the woody stems.

Melt the butter in a heavy saucepan. Then add the onion and chopped fennel bulb, cover, and cook over low heat until the vegetables are tender (circa 20 minutes). Add the broth and simmer 10 minutes longer.

Then puree the soup in a blender and return it to the saucepan and add the cream. Simmer for five minutes and stir to taste with salt and pepper.

Bring the soup to a simmer. Serve the soup topped with a dusting of chopped fennel tops.

Main course: oven baked lemon chicken

This baked lemon chicken is the perfect main course you need after Christmas Holiday! Super light and healthy but nonetheless tasty.

Ingredients:

1 kilos chicken breast
1 spoon olive oil
salt and pepper to taste
garlic at taste
1/4 cup broth
2 spoons lemon juice
1 spoon chopped parsley
lemon slices for serving

Preparation

Preheat the oven to 200 degrees. Season the chicken breasts on both sides with salt, pepper and olive oil at taste.
Heat the olive oil in a large pan over medium high heat.
Then add the chicken breasts and cook for 3-5 minutes on each side.
Meanwhile mix the oil, garlic, chicken broth and lemon juice. Pour the mixture over the chicken.
And now bake the chicken for 25 minutes.
Spoon the sauce on the bottom over the chicken, then sprinkle with parsley and serve. If you want to surprise your guests garnish with lemon slices.

Dessert: ginger citrus fruit salad

Who says there shouldn't be a dessert? Here is a fresh and light one.

Ingredients

2 navel oranges, cut into segments
1 pink grapefruit, cut into segments
¼ of ginger

For dressing

Juice from 1 lemon (about 3 spoons)
2 spoons granulated sugar

Preparation

Super easy and fast! After cutting the oranges and the grapefruit into pieces, put everything in a large bowl. Peel the ginger root and grate it finely and put it in the bowl.
Add the lemon juice with the sugar and serve immediately. It will be the perfect dessert for a light post-holiday dinner!