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Human Resources
Fax: 202-885-2558
New Mexico, Room 350

Edwards, Carol M
Senior Director of Human Resource Service Delivery

Human Resources
4400 Massachusetts Avenue NW
Washington, DC 20016-8054

Healthy Dinner Recipes

Group of people sitting around a set table with chefs standing in background

A healthy dinner can help you recover from your day, and even help prepare your body for whatever tomorrow has in store. Our bodies need the proper nutrients in order to avoid being rundown, and to achieve a high level of functioning in our daily activities.

For many people, dinner is the most substantial meal of the day. For this reason, we've included recipes that include a healthy portion of lean protein and healthy fat, in addition to complex carbohydrates for energy.

Couscous Stuffed Artichokes:

4 large artichokes
1-1/2 cups chicken broth
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup instant couscous
1/4 cup currants
1/2 cup sliced green onion
1/2 cup toasted slivered almonds
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil

Wash artichokes, cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly. Add 1 teaspoon salt and 2-3 inches of water. Cover and boil gently for 35-45 minutes, or until base can be pierced easily with fork.

Turn artichokes upside down to drain. Remove center petals and fuzzy centers with a spoon and discard. Keep warm or shill as desired. 

In medium saucepan combine broth, curry powder, cumin and garlic salt, bring to a boil. Remove from heat and add couscous and currants. Cover and let stand for 5 minutes. Stir in green onion, almonds, lemon peel, lemon juice and vegetable oil.

Gently spread artichoke leaves until center cone is revealed. Pull out center cone, and scrape out centers with a spoon. Fill artichokes with couscous mixture, serve with plain yogurt if desired.



Crab with Angel Hair Pasta:

14 ounces fresh lump crab meat
2 tablespoons olive oil
8 ounces fresh button mushrooms
1/4 cup each chopped red and green peppers, onion and parsley
1 teaspoon minced fresh garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 small jalapeno pepper, finely diced
1/8 cup whole milk
8 ounces angel hair pasta
Salt, pepper and Parmesan cheese to taste

Cook pasta according to package directions. Saute mushrooms, peppers, parsley, garlic and onion in olive oil. Stir in herbs, jalapeno and milk. Gently add crab meat and warm slightly.

Drain pasta. Serve crab meat mixture over pasta with freshly grated Parmesan cheese, salt and pepper to taste.



Grilled Halibut with Strawberry Salsa:

1-1/2 pints strawberries, washed, stemmed, hulled and chopped
2 tablespoons finely chopped red onion
2 scallions, finely chopped
1 garlic clove, minced
1 small jalapeno pepper, sliced
Juice of 1 lime
1 tablespoon fresh orange juice
1 tablespoon chopped cilantro
4 6-ounce halibut steaks
Salt and pepper to taste

Preheat broiler. In a large bowl combine all ingredients except halibut. Brush halibut with olive oil and season with salt and pepper. Cook on both sides, 4-6 minutes each. Serve hot with salsa mixture on top. 



Grilled Vegetable Stacks:

Portobello mushroom
Red onion
Basil or garlic flavored olive oil
Salt to taste

Wash the mushrooms and eggplants under running water. Remove mushroom stems. 

Remove the top of the eggplant and slice into 1/2 inch discs. Sprinkle the discs with salt and let them sit for 15 minutes.

Remove the outer skin of the onion and slice into 1/4 inch discs. 

toss the vegetables in a large bowl, drizzle with olive oil and sprinkle with salt.

Place the vegetables on a hot grill and cook until lightly browned.

To serve, layer the mushroom, eggplant and red onion on a plate or sandwich and drizzle with olive oil.



Tangerines and Almonds with Couscous:

1-1/2 cups plain yogurt
3/4 cup extra virgin olive oil
1 tablespoon ground cumin
3 tablespoons lemon juice
2 garlic cloves, pressed
3 cups water
1/8 teaspoon salt
15 ounces packaged plain couscous
4 tangerines, peeled, seeded, cut into pieces
15 ounces canned chickpeas, drained
1 cup golden raisins
1 pound cooked shrimp (about 24), halved
1/2 cup fined chopped green onions
1/2 cup sliced almonds, toasted

Place yogurt in medium bowl, gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season to taste with salt and pepper, cover and chill.

Add water to saucepan. Cook couscous according to package directions. Remove from heat and let stand until water is absorbed and couscous is tender (about 10 minutes).

Transfer couscous to a large and cool. Gently mix in tangerines, chickpeas, raisins, shrimp, onions and almonds. Stir in yogurt mixture, and season to taste with salt and pepper.