Healthy and mostly vegetarian recipes for 4 people?

Our family usually eats a lot of meat, and I really want to incorporate more vegetables into our meals without getting rid of meat completely, as I'm sure everyone would complain. Could you suggest some sort of easy dinner (and by easy I mean I can make/prep it in less than an hour) that involves vegetables/is healthy in some way?





Also, I'm looking for a good recipe for lemon chicken - I'm thinking baked chicken breasts with like a lemon sauce or something?





Thank you for any help you can provide!Healthy and mostly vegetarian recipes for 4 people?
As for your mainly veggie meals that are easy I would suggest a stirfry.





Vegetable beef stir fry





1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick


4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot


1 clove garlic, minced


1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor


1/8 to 1/4 teaspoon crushed red pepper


3 cups hot cooked rice


2 tablespoons unsalted dry-roasted peanuts (optional)


Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.


Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.


Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.


Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.


Makes 4 to 6 servings.











Lemon Chicken Recipe





Ingredients


3-4 pounds chicken parts skin-on, bone-in, trimmed of excess fat


2 Tbsp lemon zest


1/3 cup lemon juice


2 cloves garlic, crushed


2 Tbsp fresh chopped thyme (or 2 teaspoons dried)


1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)


1 teaspoons salt


1 teaspoon black pepper


2-3 Tbsp melted butter


Lemon slices for garnish


Method


1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.





2 Preheat oven to 425掳F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.





3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165掳F and thighs 175掳F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.





Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.





Let rest, covered in foil, for 10 minutes before serving.





4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top Serve the chicken with the juices on the side or a little poured over the top of the chicken.





Serves 4-6. Serve alone or with steamed rice. I love to serve this with asparagus





Healthy and mostly vegetarian recipes for 4 people?
This is really delicious;





Baked Lemon Chicken with Mushroom Sauce





6 skinless, boneless chicken breast halves


1 tablespoon olive oil


1 lemon


1/4 cup butter


3 cups fresh sliced mushrooms


1/2 cup chicken broth


2 tablespoons all-purpose flour


1 tablespoon chopped fresh parsley





Preheat oven to 400 degrees F (205 degrees C).


Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.


In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!


Serves 4.............





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I do things by memory not by recipe always.


Boil some bow tie pasta. sautee two cloves of garlic in half of stick of butter.Then sautee (i cut them like french fries)zuchini,squash,spinach i throw it in at the last little bit.


throw is all together w a touch of salt ,pepper.


A touch of gargonzola cheese is nice but not a must.I like it on everything.
Adding vegetables to a meal with meat does not make it vegetarian. A vegetarian is a person who does not eat flesh. If you want to add more vegetables, make a veggie side dish to your main meal. You can microwave almost any veggie and add seasonings.