Tips for Creating Healthy Internet TV Dinners

If you’re too exhausted by your day to spend time in the kitchen cooking something tasty, a Internet TV dinner can be just what you need. But rather than having to settle for pre-packaged food from the store, a little advance preparation can offer you healthy, home-made TV dinners for those days when you just want to heat-and-eat.

Leestijd: 2 minuten

Gemeente Groningen wil gezondheidsverschillen aanpakken
Gemeente Groningen wil gezondheidsverschillen aanpakken

Fresh and Healthy Pre-cooked Meals

Making your own home-made TV dinner means you know exactly what it contains. Use what you have in your larder already, or stock up from the local market for seasonal ingredients. Either way, there will be no unhealthy E-numbers, additives or preservatives in your food. For true comfort, cook your favourite meal and freeze it in plate-sized portions, or look for new recipes that tempt your taste-buds. Either way, you can be sure that the next time you sit down to binge-watch your favourite TV show over dinner, you can do it with a meal that is heated in mere minutes.

Quick and Easy TV Dinners

These easy-to-prepare Internet TV dinners are nutritious, healthy, and pack a tasty punch. Pop one in the microwave or oven just before you switch on the TV and, by the time you’ve chosen something to watch, it’ll be ready.

Quinoa stuffed mushrooms with spinach

4 large mushrooms

3 cups cooked quinoa

3 chopped spring onions

¼ cup parsley, chopped

3 tbsp almonds, sliced

2 tbsp raisins

2 tbsp olive oil

2 tsp goats cheese, crumbled

portion of spinach

In a bowl, combine the quinoa, onions, parsley, almonds, raisins and olive oil. Stuff the mix into the mushrooms after removing the stalks and gills. Top the filling with the crumbled goats cheese. Sautee the spinach then assemble everything in a freezer- and oven-safe container. Cover and freeze for up to three months.

When you're ready to eat, simply place it in a preheated oven covered with aluminium foil. Bake for around 30 minutes or until the mushrooms are tender. Remove the foil and continue baking until the cheese has melted and is slightly browned.

Red lentil and carrot soup

1 onion, chopped

2 carrots, chopped

2 cloves of garlic, chopped

80g red lentils

1 litre of vegetable stock

Salt and pepper to taste

Fry the onions, garlic and carrots, then add the red lentils and vegetable stock. Bring to the boil and simmer until the lentils are cooked. Freeze in a suitable container for up to three months.

To defrost the soup, microwave it for 3-4 minutes – stirring halfway through – and serve with fresh bread. For extra interest and variety, you can add more vegetables to the stock.