Grilling is still a great option this time of year (and I bet you haven鈥檛 had enough barbecued chicken, juicy steak or kebabs yet!).
You'll found some cool recipes at http://www.internationalcookingportal.co鈥?/a> but not a lot.
Pls share your ideas.Healthy Labor Day Recipes ?
Baked Flounder.
Scale and gut if required.
Remove head and tail.
Rinse under cold running water paying attention to the gut cavity.
Pat dry and pour over some oil, ensuring it is well coated.
Season with a little salt and place under the grill 150mm from element, belly side up.
Carefully turn and cook until the skin is just starting to blister and is crisp.
Serve with either lemon wedges or malt vinegar.
I prefer a crispy skin to eat.
Friday, July 30, 2010
Healthy, easy thai recipes?
So, I'm looking to eat healthier, but I'm having a bit of trouble with it, I love food, so I thought I'd attempt some different styles of cooking, I went to a thai restaurant and it was wonderful.
Anywho, any ideas for a vegetarian? thanks!Healthy, easy thai recipes?
These are just a sample of the recipes that are included in these site to show you what's out there.
http://thaifood.about.com/od/vegetariant鈥?/a>
http://thaifood.about.com/od/vegetariant鈥?/a>
http://www.foodnetwork.com/recipes/tyler鈥?/a>
http://www.thaifoodplus.com/Thai/Recipes鈥?/a>
http://www.healthy-eating-made-easy.com/鈥?/a>
http://vegweb.com/index.php?topic=19844.鈥?/a> (200 grams equals 1 cup)
If you need to do any conversions, go to http://www.gourmetsleuth.com/conversions鈥?/a>
I've added a few non-vegetarian recipes just in case you want to try something different. I have used vegweb.com before.Healthy, easy thai recipes?
Yummy! Thai is my favorite. A simple vegetarian recipe I enjoy goes like this:
Chop into bite-sized pieces any/all of the following:
Onion
Carrot
Zucchini
Red and Green Bell Pepper
Celery
Saute your veggies in olive oil until they start to get tender, but not soft. Add salt and pepper, finely chopped red chile pepper and fresh garlic. Cook over medium for about 2 more minutes, then add Curry powder, to taste (I like the yellow and buy ';Hot Madras'; by McCormick at my local grocery.
Once all of that has come together pour in a can of coconut milk and heat through....... Don't forget to top it with fresh Cilantro and serve along side a nice jasmine rice. Hope you'll give it a try!
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound chicken breast halves, cut into bite-sized pieces - use tofu
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lemon.
--------
Stir-Fried Thai Noodles
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve
THAI SOUP - KAEN RON
4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt. Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp. anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 tbsp. chopped fresh coriander or parsley
The original version of this recipe calls for a fish sauce called Nam Pla. You may be able to obtain this in gourmet specialty shops or by mail order. In this recipe we've substituted anchovy paste and soy sauce, which works well.
Soak the dried mushrooms in water for about 20 minutes prior to cooking. Cut up the chicken and and the pork tenderloin into 1/2 inch cubes. Add the meat to your chicken stock in a soup pot. Bring to a simmer. Thinly slice the soaked mushrooms. Add the mushrooms and water to the soup along with the onions, garlic, anchovy paste, and soy sauce.
Simmer gently until the meat becomes tender approximately 20 minutes - do not allow to boil. At this point, add the raw shrimp, soy bean threads, and cucumber. Continue to simmer until the shrimp are cooked (they will no longer appear translucent).
Stir in the beaten eggs, one after another. When the eggs have coagulated, pour the soup into a serving bowl or soup tureen and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro.
OR
THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)
1 12-ounce can coconut milk, such as chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4'; piece of lemon grass, cut into very thin (1/16';) slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
OR
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce.
OR
PAD THAI
1/2 lb. dried rice noodles, 1/8'; wide
warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. and 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. and 2 tablespoon white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili (skip it if you have kids with mild palates)
3/4 c. ground roasted peanuts (peanuts finely chopped)
lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer).
Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside.
Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges
JM
Anywho, any ideas for a vegetarian? thanks!Healthy, easy thai recipes?
These are just a sample of the recipes that are included in these site to show you what's out there.
http://thaifood.about.com/od/vegetariant鈥?/a>
http://thaifood.about.com/od/vegetariant鈥?/a>
http://www.foodnetwork.com/recipes/tyler鈥?/a>
http://www.thaifoodplus.com/Thai/Recipes鈥?/a>
http://www.healthy-eating-made-easy.com/鈥?/a>
http://vegweb.com/index.php?topic=19844.鈥?/a> (200 grams equals 1 cup)
If you need to do any conversions, go to http://www.gourmetsleuth.com/conversions鈥?/a>
I've added a few non-vegetarian recipes just in case you want to try something different. I have used vegweb.com before.Healthy, easy thai recipes?
Yummy! Thai is my favorite. A simple vegetarian recipe I enjoy goes like this:
Chop into bite-sized pieces any/all of the following:
Onion
Carrot
Zucchini
Red and Green Bell Pepper
Celery
Saute your veggies in olive oil until they start to get tender, but not soft. Add salt and pepper, finely chopped red chile pepper and fresh garlic. Cook over medium for about 2 more minutes, then add Curry powder, to taste (I like the yellow and buy ';Hot Madras'; by McCormick at my local grocery.
Once all of that has come together pour in a can of coconut milk and heat through....... Don't forget to top it with fresh Cilantro and serve along side a nice jasmine rice. Hope you'll give it a try!
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound chicken breast halves, cut into bite-sized pieces - use tofu
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lemon.
--------
Stir-Fried Thai Noodles
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve
THAI SOUP - KAEN RON
4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt. Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp. anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 tbsp. chopped fresh coriander or parsley
The original version of this recipe calls for a fish sauce called Nam Pla. You may be able to obtain this in gourmet specialty shops or by mail order. In this recipe we've substituted anchovy paste and soy sauce, which works well.
Soak the dried mushrooms in water for about 20 minutes prior to cooking. Cut up the chicken and and the pork tenderloin into 1/2 inch cubes. Add the meat to your chicken stock in a soup pot. Bring to a simmer. Thinly slice the soaked mushrooms. Add the mushrooms and water to the soup along with the onions, garlic, anchovy paste, and soy sauce.
Simmer gently until the meat becomes tender approximately 20 minutes - do not allow to boil. At this point, add the raw shrimp, soy bean threads, and cucumber. Continue to simmer until the shrimp are cooked (they will no longer appear translucent).
Stir in the beaten eggs, one after another. When the eggs have coagulated, pour the soup into a serving bowl or soup tureen and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro.
OR
THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)
1 12-ounce can coconut milk, such as chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4'; piece of lemon grass, cut into very thin (1/16';) slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
OR
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce.
OR
PAD THAI
1/2 lb. dried rice noodles, 1/8'; wide
warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. and 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. and 2 tablespoon white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili (skip it if you have kids with mild palates)
3/4 c. ground roasted peanuts (peanuts finely chopped)
lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer).
Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside.
Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges
JM
Healthy and yummy recipes???
What are some yummy but healthy recipes for a picky 13 year old??
something that's right at home like apples. i need some recipes for Breakfast, lunch, snack-time, dinner time, etc.
Thanks SO much!!Healthy and yummy recipes???
Breakfast- Here is a ood one you could try
GOOD EGG BREAKFAST
12 slices bread, crusts removed
4 eggs, beaten
2 1/2 c. milk
3/4 lb. sharp cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/4 tsp. salad herbs
Butter 6 slices of the bread on one side only and put them, butter side down, in 9 x 13 inch baking dish. Sprinkle grated cheese over. Butter other 6 slices and place them, butter side up, on top of slices in baking dish. Beat eggs, milk, and seasonings together and pour over bread. Refrigerate 12 hours or overnight. Bake one hour at 300 degrees, cut in squares and serve.
Lunch-HOT ROAST BEEF SANDWICHES
1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper
In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.
When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.
Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread. Season to taste with salt and pepper. Serve.
Snack-FRUIT SNACK CAKES
2 pkg. Pillsbury rolls (Pop-In fresh)
1 can cherry or blueberry pie filling
2 tbsp. sugar
2 eggs
2 tbsp. milk
Take 2 round 8 or 9 inch cake pans and grease them. Place round pieces of rolls in pan and make wells in center. Spoon pie filling into each well.
Beat eggs, milk and sugar; divide equally over top of both pans. Bake at 375 degrees for approximately 20 minutes or until brown.
Dinner-PASTA ALFREDO
1/2 lb. egg noodles, cooked al dente
1/4 c. part-skim ricotta cheese
1/4 c. non-fat yogurt
1/4 c. freshly grated Parmegiano
1 tbsp. olive oil
Salt %26amp; freshly ground pepper
When the pasta is cooked to taste, drain and return to the pot. Add the remaining ingredients, seasoning to taste with salt and pepper. Toss well to mix. Serves: 2.
VARIATIONS:
PASTA ALFREDO WITH MUSHROOMS: Heat the oil in a heavy skillet and saute 1 1/2 cups sliced mushrooms for 3 to 5 minutes. Toss with the pasta and the remaining ingredients.
PASTA ALFREDO WITH ONIONS AND GARLIC: Heat the oil in a heavy skillet and saute 1 large onion, sliced and 1 large garlic clove, minced until the onion is soft, about 5 minutes. Toss with the pasta and the remaining ingredients.
Good luckHealthy and yummy recipes???
HEALTHY, LOW GLYCEMIC, PROTEIN, FRUIT
PANCAKE
1 to 1-1/2 cups sourdough
1 omega-3 egg
4 oz egg whites (omega-3 enriched if possible)
1 cup flour (any kind, whole wheat, if desired)
1 cup 2% milk (or soymilk substitute)
12 grams whey protein (2 heaping tablespoons)
2 teaspoons baking powder
either 4 or 5 apples or peaches depending on size or 2 cups blueberries (frozen is ok if they're small)
1/2 teaspoon cinnamon (for apple pancakes only)
Recipe contains no butter, salt, omega-6 fat, or buttermilk. (zone friendly).
Separate the egg yolk and put in a large mixing bowl. Add milk, mix well. Mix in dry ingredients. Mix in sourdough. Fold in whipped egg white. Add the blueberries or chunky chopped fruit. If mixture is too thin, add a little more flour until mixture oozes slowly from a spoon.
Preheat a large skillet to just over 400掳F (205 to 210 degrees C).
Lightly grease using heart healthy olive oil. When oil causes a drop of water to skitter, add the pancakes and smooth out quickly so chunks are flattened out a little. And cook as with regular pancakes.
For topping, use sweetened fruit yogurt, maple syrup or add brown sugar and a teaspoon of vanilla to light sour cream until sweet to taste.
or
HIGH FIBER BANANA BREAD - MOIST %26amp;
HEALTHY!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 medium ripe bananas (mashed)
7-8 pitted prunes (cut into small pieces)
7-8 pitted dried apricots (cut into small pieces)
2 tablespoons fat-free or low-fat milk
1 cup all-bran cereal (original or extra fiber)
1/3 cup softened butter substitute
1/3 cup maple syrup
2 eggs
* Preheat oven to 350掳F.
1. In a small bowl, mix flour, baking powder and baking soda and set aside.
2. In mixing bowl, stir together (mix well) mashed bananas, cereal, milk and dried fruit. Use masher to mix and mash well. Let mixture stand 5 minutes to soften cereal.
3. In mixing bowl, beat butter substitute and maple syrup; add eggs and beat well. Stir in cereal mixture. Add flour mixture, and stirred until combined.
4. Spread batter into a loaf pan coated with cooking spray. Bake at 350掳F for about 45-50 minutes or until toothpick comes out clean. Let cool 10 minutes before removing from pan, and cool completely before slicing.
Breakfast- p.b. and sugar-free jelly on a toasted (whole wheat)English Muffin. Quick-cooking packaged oatmeal(cinnamon is the best). Low-sugar yogurt with berries or granola.
Lunch- Chicken, salsa, cheese, and guacamole stuffed (whole wheat) pita. BBQ'd meat and veggie kabobs with instant brown or wild rice. Pre-cooked soups in a thermos.
Dinner- Asian-style shrimp, veggie, and noodle stir-fry. Pot roast with veggies and roasted red-skin potato wedges. Spinach salad with strawberries, walnut halves, feta cheese, diced chicken, and light dressing.
Snacks- deli-sliced turkey wrapped around string cheese. Fruit smoothie. Honey-roasted almonds.
Pasta dishes, hamburgers made with lean meat and topped with low fat cheese, twice baked potatoes, baked chicken slathered in hot wing sauce. Nachos with low fat chips, shredded chicken, beans, corn, salsa, lowfat sour cream and low fat cheese.
Take a look at a recipe blog I like
http://allsecretrecipes.blogspot.com
It's written by a mom who cooks for her family, and I've found some really fantastic recipes in there. She even includes ideas for kids lunches and snacks.
Good luck!
Here is a wonderful website for meals and snacks. This is where I get most of my recipes. Check out the category on the left hand side of the screen. Dinners are listed at the bottom of the first screen:
http://www.cooks.com/rec/ch/main_dishes.鈥?/a>
something that's right at home like apples. i need some recipes for Breakfast, lunch, snack-time, dinner time, etc.
Thanks SO much!!Healthy and yummy recipes???
Breakfast- Here is a ood one you could try
GOOD EGG BREAKFAST
12 slices bread, crusts removed
4 eggs, beaten
2 1/2 c. milk
3/4 lb. sharp cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/4 tsp. salad herbs
Butter 6 slices of the bread on one side only and put them, butter side down, in 9 x 13 inch baking dish. Sprinkle grated cheese over. Butter other 6 slices and place them, butter side up, on top of slices in baking dish. Beat eggs, milk, and seasonings together and pour over bread. Refrigerate 12 hours or overnight. Bake one hour at 300 degrees, cut in squares and serve.
Lunch-HOT ROAST BEEF SANDWICHES
1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper
In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.
When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.
Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread. Season to taste with salt and pepper. Serve.
Snack-FRUIT SNACK CAKES
2 pkg. Pillsbury rolls (Pop-In fresh)
1 can cherry or blueberry pie filling
2 tbsp. sugar
2 eggs
2 tbsp. milk
Take 2 round 8 or 9 inch cake pans and grease them. Place round pieces of rolls in pan and make wells in center. Spoon pie filling into each well.
Beat eggs, milk and sugar; divide equally over top of both pans. Bake at 375 degrees for approximately 20 minutes or until brown.
Dinner-PASTA ALFREDO
1/2 lb. egg noodles, cooked al dente
1/4 c. part-skim ricotta cheese
1/4 c. non-fat yogurt
1/4 c. freshly grated Parmegiano
1 tbsp. olive oil
Salt %26amp; freshly ground pepper
When the pasta is cooked to taste, drain and return to the pot. Add the remaining ingredients, seasoning to taste with salt and pepper. Toss well to mix. Serves: 2.
VARIATIONS:
PASTA ALFREDO WITH MUSHROOMS: Heat the oil in a heavy skillet and saute 1 1/2 cups sliced mushrooms for 3 to 5 minutes. Toss with the pasta and the remaining ingredients.
PASTA ALFREDO WITH ONIONS AND GARLIC: Heat the oil in a heavy skillet and saute 1 large onion, sliced and 1 large garlic clove, minced until the onion is soft, about 5 minutes. Toss with the pasta and the remaining ingredients.
Good luckHealthy and yummy recipes???
HEALTHY, LOW GLYCEMIC, PROTEIN, FRUIT
PANCAKE
1 to 1-1/2 cups sourdough
1 omega-3 egg
4 oz egg whites (omega-3 enriched if possible)
1 cup flour (any kind, whole wheat, if desired)
1 cup 2% milk (or soymilk substitute)
12 grams whey protein (2 heaping tablespoons)
2 teaspoons baking powder
either 4 or 5 apples or peaches depending on size or 2 cups blueberries (frozen is ok if they're small)
1/2 teaspoon cinnamon (for apple pancakes only)
Recipe contains no butter, salt, omega-6 fat, or buttermilk. (zone friendly).
Separate the egg yolk and put in a large mixing bowl. Add milk, mix well. Mix in dry ingredients. Mix in sourdough. Fold in whipped egg white. Add the blueberries or chunky chopped fruit. If mixture is too thin, add a little more flour until mixture oozes slowly from a spoon.
Preheat a large skillet to just over 400掳F (205 to 210 degrees C).
Lightly grease using heart healthy olive oil. When oil causes a drop of water to skitter, add the pancakes and smooth out quickly so chunks are flattened out a little. And cook as with regular pancakes.
For topping, use sweetened fruit yogurt, maple syrup or add brown sugar and a teaspoon of vanilla to light sour cream until sweet to taste.
or
HIGH FIBER BANANA BREAD - MOIST %26amp;
HEALTHY!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 medium ripe bananas (mashed)
7-8 pitted prunes (cut into small pieces)
7-8 pitted dried apricots (cut into small pieces)
2 tablespoons fat-free or low-fat milk
1 cup all-bran cereal (original or extra fiber)
1/3 cup softened butter substitute
1/3 cup maple syrup
2 eggs
* Preheat oven to 350掳F.
1. In a small bowl, mix flour, baking powder and baking soda and set aside.
2. In mixing bowl, stir together (mix well) mashed bananas, cereal, milk and dried fruit. Use masher to mix and mash well. Let mixture stand 5 minutes to soften cereal.
3. In mixing bowl, beat butter substitute and maple syrup; add eggs and beat well. Stir in cereal mixture. Add flour mixture, and stirred until combined.
4. Spread batter into a loaf pan coated with cooking spray. Bake at 350掳F for about 45-50 minutes or until toothpick comes out clean. Let cool 10 minutes before removing from pan, and cool completely before slicing.
Breakfast- p.b. and sugar-free jelly on a toasted (whole wheat)English Muffin. Quick-cooking packaged oatmeal(cinnamon is the best). Low-sugar yogurt with berries or granola.
Lunch- Chicken, salsa, cheese, and guacamole stuffed (whole wheat) pita. BBQ'd meat and veggie kabobs with instant brown or wild rice. Pre-cooked soups in a thermos.
Dinner- Asian-style shrimp, veggie, and noodle stir-fry. Pot roast with veggies and roasted red-skin potato wedges. Spinach salad with strawberries, walnut halves, feta cheese, diced chicken, and light dressing.
Snacks- deli-sliced turkey wrapped around string cheese. Fruit smoothie. Honey-roasted almonds.
Pasta dishes, hamburgers made with lean meat and topped with low fat cheese, twice baked potatoes, baked chicken slathered in hot wing sauce. Nachos with low fat chips, shredded chicken, beans, corn, salsa, lowfat sour cream and low fat cheese.
Take a look at a recipe blog I like
http://allsecretrecipes.blogspot.com
It's written by a mom who cooks for her family, and I've found some really fantastic recipes in there. She even includes ideas for kids lunches and snacks.
Good luck!
Here is a wonderful website for meals and snacks. This is where I get most of my recipes. Check out the category on the left hand side of the screen. Dinners are listed at the bottom of the first screen:
http://www.cooks.com/rec/ch/main_dishes.鈥?/a>
Low cal/healthy deserts or recipes ?
Does any1 know any ?Low cal/healthy deserts or recipes ?
Jello or pudding?
Jello or pudding?
Looking for a recipe for healthy cereal bars made with oats or muelsi?
Chewy Muesli Bars
Ingredients
100g (4oz) unsalted butter
100g (4oz) light brown sugar
75g (3oz) golden syrup
250g (9oz) sugar-free muesli
2.5ml (陆 tsp) SuperCook Natural Vanilla Extract
200g SuperCook Scotbloc Milk Chocolate Flavour Covering
SuperCook Chocolate Strands
Method
Preheat oven to 180潞C/350潞F/Gas Mark 4. Grease and line a 18cm (7 inch) cake tin.
Place sugar, butter and golden syrup in a saucepan and heat until gently melted.
Remove from heat and mix in muesli and Natural Vanilla Extract. Press into prepared tin and bake for 20 鈥?25 minutes until golden and bubbling. Leave to cool completely.
Melt Scotbloc according to the pack instructions and cover each bar. Sprinkle with Chocolate Strands and set aside to cool.
Makes: 12skin blackheads
Ingredients
100g (4oz) unsalted butter
100g (4oz) light brown sugar
75g (3oz) golden syrup
250g (9oz) sugar-free muesli
2.5ml (陆 tsp) SuperCook Natural Vanilla Extract
200g SuperCook Scotbloc Milk Chocolate Flavour Covering
SuperCook Chocolate Strands
Method
Preheat oven to 180潞C/350潞F/Gas Mark 4. Grease and line a 18cm (7 inch) cake tin.
Place sugar, butter and golden syrup in a saucepan and heat until gently melted.
Remove from heat and mix in muesli and Natural Vanilla Extract. Press into prepared tin and bake for 20 鈥?25 minutes until golden and bubbling. Leave to cool completely.
Melt Scotbloc according to the pack instructions and cover each bar. Sprinkle with Chocolate Strands and set aside to cool.
Makes: 12
Where can I find recipes for healthy family meals?
I have 2 very athletic kids, my son is 14 %26amp; my daughter is 10. They are not really big meat eaters so we only have meat about two-three times a week, but I would like some new recipes to try that are healthy. We all eat pretty healthy but I'm getting tired of the same old meals. Please point me to some helpful websites, thanks!!Where can I find recipes for healthy family meals?
http://allrecipes.com/HowTo/Healthy-Cook鈥?/a>Where can I find recipes for healthy family meals?
I love the Cooking Light website. They have a lot of vegetarian options, as well as others. Their recipes (most) are easy to prepare and without obscure ingredients.
I also keep a menu blog, if you just want some new ideas. Check back each week!
http://www.kraftfoods.com/kf/Pages/home.鈥?/a>
That's a really good one--of course, they feature Kraft products, but they offer a free recipe magazine and recipes to your inbox every day. You don't even have to go looking. You might also try the recipes section at sparkpeople.com--which is an excellent site to use if the kiddos are into keeping track of calories/veggie/water intake etc. foodnetwork.com and allrecipes.com are also great recipe sites. Best of luck!
I would try these, www.ChristinaCooks.com (vegan) or www.delicioustv.com. You could also try Rachel Ray's website I have cooked many of hers and they have been a big hit in my house so far. I also have a million recipies, or so my husband says, so I might some you would be interested in also, just let me know ok...Good luck.
ham chicken pork chops peas cornbread fish orka
Super-Healthy, Vegetable Medley
I love this, because when my friend and I created it, it was reasonably fast and incredibly tasty!
by Jamie Morgenstern
50 min | 20 min prep
SERVES 4
* 3 onions, diced
* 1 eggplant, 1 inch cubes
* 2 tomatoes, sliced thin
* 5 carrots, chopped . 2 thick
* 1 green bell pepper
* 5 small potatoes, microwaved until soft and cubed
* 3 garlic cloves, chopped
* 2-4 tablespoons coriander, to taste
* 3 tablespoons red peppers
* 1 tablespoon curry powder (optional)
* 2 tablespoons coriander
* 1 jalapeno pepper (seeded, if necessary) (optional)
* basil, to taste
* lemongrass, to taste
* lemon, to taste
1. Begin by spraying the bottom of a large pot with PAM (or similar substitute). Take the onions and garlic and cook until translucent.
2. In a separate pan, saut茅e the eggplant until lightly browned on all sides. Add a small amount of water to the eggplant and cover, simmering, for five minutes or until soft.
3. Add the tomato and carrot to the garlic and onion. Stir and add 1/2 cup of water. Add other vegetables, cover and simmer until the eggplant is ready. Add the eggplant, and the spices, to the pot. Cover and simmer until the vegetables are soft and spicy.
4. Great with rice, quinoa, or as a meal alone!
Nutrition Facts
Serving Size 1 (674g)
Recipe makes 4 servings
Calories 279
Calories from Fat 7 (2%)
Amount Per Serving %DV
Total Fat 0.9g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Potassium 1748mg 49%
Total Carbohydrate 64.3g 21%
Dietary Fiber 13.3g 53%
Sugars 14.0g
Protein 8.0g 15%
Vitamin A 13779mcg 275%
Vitamin B6 1.1mg 56%
Vitamin B12 0.0mcg 0%
Vitamin C 101mg 168%
Vitamin E 1mcg 3%
Calcium 93mg 9%
Iron 2mg 14%
http://allrecipes.com/HowTo/Healthy-Cook鈥?/a>Where can I find recipes for healthy family meals?
I love the Cooking Light website. They have a lot of vegetarian options, as well as others. Their recipes (most) are easy to prepare and without obscure ingredients.
I also keep a menu blog, if you just want some new ideas. Check back each week!
http://www.kraftfoods.com/kf/Pages/home.鈥?/a>
That's a really good one--of course, they feature Kraft products, but they offer a free recipe magazine and recipes to your inbox every day. You don't even have to go looking. You might also try the recipes section at sparkpeople.com--which is an excellent site to use if the kiddos are into keeping track of calories/veggie/water intake etc. foodnetwork.com and allrecipes.com are also great recipe sites. Best of luck!
I would try these, www.ChristinaCooks.com (vegan) or www.delicioustv.com. You could also try Rachel Ray's website I have cooked many of hers and they have been a big hit in my house so far. I also have a million recipies, or so my husband says, so I might some you would be interested in also, just let me know ok...Good luck.
ham chicken pork chops peas cornbread fish orka
Super-Healthy, Vegetable Medley
I love this, because when my friend and I created it, it was reasonably fast and incredibly tasty!
by Jamie Morgenstern
50 min | 20 min prep
SERVES 4
* 3 onions, diced
* 1 eggplant, 1 inch cubes
* 2 tomatoes, sliced thin
* 5 carrots, chopped . 2 thick
* 1 green bell pepper
* 5 small potatoes, microwaved until soft and cubed
* 3 garlic cloves, chopped
* 2-4 tablespoons coriander, to taste
* 3 tablespoons red peppers
* 1 tablespoon curry powder (optional)
* 2 tablespoons coriander
* 1 jalapeno pepper (seeded, if necessary) (optional)
* basil, to taste
* lemongrass, to taste
* lemon, to taste
1. Begin by spraying the bottom of a large pot with PAM (or similar substitute). Take the onions and garlic and cook until translucent.
2. In a separate pan, saut茅e the eggplant until lightly browned on all sides. Add a small amount of water to the eggplant and cover, simmering, for five minutes or until soft.
3. Add the tomato and carrot to the garlic and onion. Stir and add 1/2 cup of water. Add other vegetables, cover and simmer until the eggplant is ready. Add the eggplant, and the spices, to the pot. Cover and simmer until the vegetables are soft and spicy.
4. Great with rice, quinoa, or as a meal alone!
Nutrition Facts
Serving Size 1 (674g)
Recipe makes 4 servings
Calories 279
Calories from Fat 7 (2%)
Amount Per Serving %DV
Total Fat 0.9g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Potassium 1748mg 49%
Total Carbohydrate 64.3g 21%
Dietary Fiber 13.3g 53%
Sugars 14.0g
Protein 8.0g 15%
Vitamin A 13779mcg 275%
Vitamin B6 1.1mg 56%
Vitamin B12 0.0mcg 0%
Vitamin C 101mg 168%
Vitamin E 1mcg 3%
Calcium 93mg 9%
Iron 2mg 14%
Does anyone know any cheap, simple and healthy one dish meal recipes?,?
Type ';shepherd's pie recipie'; into google and see what variations are available.. They taste yummy and can be made vegetarian if u need to. Oh no! Now I want one. Hope you like it!
Where can I find healthy low calorie recipe or no cal reciepes?
Where can I find healthy low caloric or no cal dessert recipe?Where can I find healthy low calorie recipe or no cal reciepes?
There are many cookbooks out there! The Biggest Loser cookbook has many and Weight Watchers cookbook! Check Chapters they will have the cookbooks most likely there will be section for cookbooks and look for ones that have healthy foods! It is not good for yourself to have no calories it is important to have a balanced meal. Go for low cal and low fat its the healthiest option!
There are many cookbooks out there! The Biggest Loser cookbook has many and Weight Watchers cookbook! Check Chapters they will have the cookbooks most likely there will be section for cookbooks and look for ones that have healthy foods! It is not good for yourself to have no calories it is important to have a balanced meal. Go for low cal and low fat its the healthiest option!
I need a really yummy recipe for a rather healthy snack?
I love making homemade goods like muffins,cookies,cake,etc. I need something like that and pretty much tastes the same but it can't be bad for you. PLEASE just give me a recipe or maybe 2 for a yummy but healthy treat.
Thanks so much I really appriciate it!I need a really yummy recipe for a rather healthy snack?
Fresh blueberries and yorgurt,...............ok use cool whip!I need a really yummy recipe for a rather healthy snack?
OK
Low fat low sugar chocolate triffle
**use all low fat, no sugar products to make and its still good and a lot less fatening!!!!
1 (19.3-ounce) package brownie mix or chocolate cookies crumbled
1 (3.9-ounce) package chocolate instant pudding mix
1 (7-ounce) container frozen non-dairy whipped topping, thawed
1 (6-ounce) bag milk chocolate morsels
Prepare brownie mix according to package directions in a 9 x 13-inch pan. Cool. Crumble or cut into small pieces.
Prepare chocolate pudding according to package directions, omitting the chilling procedure.
Place half of crumbled brownies in the bottom of a 3 quart trifle bowl. Top with half each of the pudding, whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours. Garnish with more chocolate morsels on top.
You can use Splenda for baking to cut down on the sugar. Whenever milk is called for, use skim milk. You can cut some of the oil by substituting applesauce. Try using egg whites instead of the whole egg. And put healthy things in your homemade goodies: dry fruits, nuts, lemon or orange peel, oats, even trail mix is a good addition. These are ways to help you continue making the snacks you love, but sneaking in a few healthy twists.
Here's a good and healthy muffin. These are called Monday muffins...I think there was once a series of muffins for each day of the week,,,but this is the only one I have from the series.
MONDAY'S MUFFIN
3 eggs
1 C. applesauce
1 1/2 C. granulated sugar
1/4 C. butter or margarine
2 tsp. vanilla extract
1 C. zucchini, grated
1 C. carrots, grated
1 1/2 C. raisins
1 C. pineapple, crushed and well drained
3 C. all-purpose flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/4 tsp. salt
Directions
Beat together eggs, applesauce, sugar, butter, and vanilla extract.
Stir in grated zucchini, carrots, raisins, and pineapple.
Mix together flour, baking powder, soda, nutmeg, cinnamon, and salt.
Stir flour mixture into egg / applesauce mixture just until dry ingredients are moist - do not over mix.
Spoon into 24 paper lined cupcake tins.
Bake at 350潞F for 25 - 35 minutes or until done.
LEMON CHEESECAKE
1 whole graham cracker, crushed, or 2 tbsp. graham cracker crumbs
1 pkg. (4 serving size) sugar free lemon gelatin
2/3 c. boiling water
1 c. lowfat cottage cheese
1 (8 oz.) container low fat cream cheese
2 c. lite whipped topping, thawed
1 c. reduced calorie cherry pie filling
Spray 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, about 2 minutes or until mixture is smooth.
Pour into a large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, top with cherry pie filling.
Don鈥檛 forget Portion Control!
If you know you鈥檒l be tempted to eat more than 1 serving, you can also divide the mixture into cupcake holders to have individual servings.
Baked meringues are great! Only 20 calories per 2 inch in diameter one, plus no fat!
Ingredients:
-3 egg whites
- 1/2 tsp. cream of tartar
-3/4 cup of granulated sugar
- 1 tsp of vanilla
Beat egg whites on medium speed until foamy. Add cream of tartar, beat on high until soft peaks form. Gradually add sugar, one tbs and continue beating until mixture forms stiff peaks. Preheat the oven to 200 degrees and bake on a waxed baking sheet for two - three hours, or until completely hard and crispy, not gooey at all. Meringues should be one-two inches in diameter. Store in an airtight container. Enjoy!
I just make treats with Cereal. Mix in a bowl some Raisin Bran, Cheerios, Marshmallows, Nuts and mix in chocolate chips if you want. Place in micro for min or so and mix it up when chocolate melts. Then let it set up then enjoy a perfectly good snack.
Thanks so much I really appriciate it!I need a really yummy recipe for a rather healthy snack?
Fresh blueberries and yorgurt,...............ok use cool whip!I need a really yummy recipe for a rather healthy snack?
OK
Low fat low sugar chocolate triffle
**use all low fat, no sugar products to make and its still good and a lot less fatening!!!!
1 (19.3-ounce) package brownie mix or chocolate cookies crumbled
1 (3.9-ounce) package chocolate instant pudding mix
1 (7-ounce) container frozen non-dairy whipped topping, thawed
1 (6-ounce) bag milk chocolate morsels
Prepare brownie mix according to package directions in a 9 x 13-inch pan. Cool. Crumble or cut into small pieces.
Prepare chocolate pudding according to package directions, omitting the chilling procedure.
Place half of crumbled brownies in the bottom of a 3 quart trifle bowl. Top with half each of the pudding, whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours. Garnish with more chocolate morsels on top.
You can use Splenda for baking to cut down on the sugar. Whenever milk is called for, use skim milk. You can cut some of the oil by substituting applesauce. Try using egg whites instead of the whole egg. And put healthy things in your homemade goodies: dry fruits, nuts, lemon or orange peel, oats, even trail mix is a good addition. These are ways to help you continue making the snacks you love, but sneaking in a few healthy twists.
Here's a good and healthy muffin. These are called Monday muffins...I think there was once a series of muffins for each day of the week,,,but this is the only one I have from the series.
MONDAY'S MUFFIN
3 eggs
1 C. applesauce
1 1/2 C. granulated sugar
1/4 C. butter or margarine
2 tsp. vanilla extract
1 C. zucchini, grated
1 C. carrots, grated
1 1/2 C. raisins
1 C. pineapple, crushed and well drained
3 C. all-purpose flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/4 tsp. salt
Directions
Beat together eggs, applesauce, sugar, butter, and vanilla extract.
Stir in grated zucchini, carrots, raisins, and pineapple.
Mix together flour, baking powder, soda, nutmeg, cinnamon, and salt.
Stir flour mixture into egg / applesauce mixture just until dry ingredients are moist - do not over mix.
Spoon into 24 paper lined cupcake tins.
Bake at 350潞F for 25 - 35 minutes or until done.
LEMON CHEESECAKE
1 whole graham cracker, crushed, or 2 tbsp. graham cracker crumbs
1 pkg. (4 serving size) sugar free lemon gelatin
2/3 c. boiling water
1 c. lowfat cottage cheese
1 (8 oz.) container low fat cream cheese
2 c. lite whipped topping, thawed
1 c. reduced calorie cherry pie filling
Spray 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, about 2 minutes or until mixture is smooth.
Pour into a large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, top with cherry pie filling.
Don鈥檛 forget Portion Control!
If you know you鈥檒l be tempted to eat more than 1 serving, you can also divide the mixture into cupcake holders to have individual servings.
Baked meringues are great! Only 20 calories per 2 inch in diameter one, plus no fat!
Ingredients:
-3 egg whites
- 1/2 tsp. cream of tartar
-3/4 cup of granulated sugar
- 1 tsp of vanilla
Beat egg whites on medium speed until foamy. Add cream of tartar, beat on high until soft peaks form. Gradually add sugar, one tbs and continue beating until mixture forms stiff peaks. Preheat the oven to 200 degrees and bake on a waxed baking sheet for two - three hours, or until completely hard and crispy, not gooey at all. Meringues should be one-two inches in diameter. Store in an airtight container. Enjoy!
I just make treats with Cereal. Mix in a bowl some Raisin Bran, Cheerios, Marshmallows, Nuts and mix in chocolate chips if you want. Place in micro for min or so and mix it up when chocolate melts. Then let it set up then enjoy a perfectly good snack.
Is there a recipe book for healthy toddler meals?
My daughter is 14 months, and I want to find healthy meals to give her. Does anyone know of a book or website that I can find healthy recipes for breakfast, lunch, dinner and snacks?
ThanksIs there a recipe book for healthy toddler meals?
Here are great websites for baby foods:
http://www.wholesomebabyfood.com/
http://www.recipegoldmine.com/baby/baby.鈥?/a>
Here are books:
Williams-Sonoma Kids in the Kitchen: Fun Foods
by Stephanie Rosenbaum
This one looks like it's for kids who are a little older, but it looks like healthier food.
The Redwall Cookbook
by Brian Jacques, Christopher Denise (Illus.)
This one looks like a great one for older kids as well.
ThanksIs there a recipe book for healthy toddler meals?
Here are great websites for baby foods:
http://www.wholesomebabyfood.com/
http://www.recipegoldmine.com/baby/baby.鈥?/a>
Here are books:
Williams-Sonoma Kids in the Kitchen: Fun Foods
by Stephanie Rosenbaum
This one looks like it's for kids who are a little older, but it looks like healthier food.
The Redwall Cookbook
by Brian Jacques, Christopher Denise (Illus.)
This one looks like a great one for older kids as well.
Can you give me a healthy kid-friendly easy recipe?
Hi,
My hubby is going to Iraq soon. So its just going to be me and my 2 daughters (ages 5 and 2) for awhile. What i am looking for is some easy healthy kid friendly recipes. I am also hoping that these recipes have ';normal'; ingredients, LoL. Like i have NO idea what a leek is, i don't know if that is even know if thats spelled right.
Anyways... healthy....kid friendly. I would like to lose some weight while he is gone and not have to make a separate meal for my kids and also add some recipes to my very small collection that are healthy. Please don't refer me to any recipe sights because I've looked at a billion of them and have found very little that helps me. I would like mother tested and approved Ideas. Thanks in advance :)Can you give me a healthy kid-friendly easy recipe?
Replace all your ground beef with ground turkey to save 50% in calories.
Brown it in big batches, then freeze in 1# baggies. Thaw it out to make tacos (add a pkg of taco seasoning %26amp; simmer til dried, put on hard shells or tortillas w/lettuce, cheese, tomatoes.
Thaw %26amp; add to a jar of spaghetti sauce %26amp; serve over noodles.
Thaw and add a can of manwich, simmer, serve on buns.
Get a crockpot %26amp; put a beef or pork roast in it, cook all day with onions, carrots %26amp; potatoes. Use the leftovers for sandwiches, stew or soup the next day.
Breakfast-for-dinner is a hit for kids: make french toast or pancakes, or scrambled eggs for dinner. Or ';toad-in-******';--
cut a circle in a bread slice with a cup. Fry on one side til golden, flip, and break an egg into the hole. Fry til done.
(don't throw the circles away--fry them too)Can you give me a healthy kid-friendly easy recipe?
I have good luck getting my grandkids to eat healthy by letting them help fix everything. Example, when cooking them get to add all the seasoning, do all the mixing, anything that they are capable of doing, I let them, with close supervision. They are ages 6 and 3. They even love salad at my house, as they get to fix their own, after helping get the ingredients ready like grating the cheese. Good luck.
I know what you mean. I have 2 daughters (12 and 8) we have been on our own for 7 years (my husband got killed in a diy building project!) And I would like to loose weight.
We eat a lot of baked or grilled chicken breast or tenders. Tenders are easier for me to cook. Then have some veggies. The girls learned to appreciate chicken by dipping it in Ranch dressing. :o) Same thing with veggies.
I also like taking a soft tortilla and adding provolone cheese and a low sodium sandwich meat like Hillshire smoked Ham. These have more calories because of the tortilla.
I have even got them to eat whole wheat bread, it is a low calories whole wheat bread, but it has a good amonunt of fiber and less calories. It is also softer than some whole wheat breads.
Flavored applesauses with no added sugar make a good ';dessert.'; We like the strawberry applesauce.
It will be impossible to please you and your children at the same time. Children need and like macaroni, peanut butter, whole milk and, meat. That is not what an adult wanting to lose weight wants to eat, You all will enjoy celery, watermelon,fruits, and some vegetables. Any meat should be grilled or baked, always using a marinade first. Just don't buy bagged chips, pretzels,etc. No cupcakes- instead offer blueberries with sliced strawberries mixed with 1/2 tsp sugar(serve after 1/2 hour) of mixing.
Peanut Butter Banana Sandwich.
What you need:
2 slices of whole wheat bread
Organic peanut butter
1 small banana
Take two slices of bread and spread them both with peanut butter, then put thinly sliced banana on one side of the bread. Put the other peice of bread on top, cut in half, and enjoy. =]
Tomato Soup--with a tablespoon or so of peanut butter stirred into the soup( they won't know it's there) extra Protein! Grilled Cheese Half and Pickles, Olives. Celery, Carrot, whatever Veggie your kids like on the side! Jello with Coolwhip! Milk or Water!
Hi... I have 11 year old twins that are picky eaters and would rather live on processed foods. so I've learned to be a little mischevious in the food area to get some good things in them. Here are some of my tricks, please feel free to email me if you have questions:
chicken nuggets or fish sticks: I hate buying the boxed stuff. So expensive for what you get and not very healthy to boot. Instead try this, you'll like it too!
Cut up chicken breast pieces, or tilipia (this is the best fish to use because it's firm %26amp; actually inexpensive) into whatever size you want.
Bread crumbs (half a cup or more depending on how much chicken - you can you whole wheat too)
egg
Season chicken with salt/pepper, dip into egg, then bread crumbs. Bake in oven at 400 for about 20 minutes.
You can serve these with oven 'fried' potatoes too, the kids will love that. Cut up red potatoes (or even a sweet potato) into whatever shape you want, season generously with olive oil, salt and pepper, bake for 30 minutes or so (sometimes these go longer).
quick dinner idea: healthy chili tacos. Keep chili on hand for those really busy weeknights (Shelton is a good very healthy brand with no added MSG - try the mild turkey chili), use your favorite tortillas, grated cheese, add a bowl of baby carrots / little sugar tomatoes to the table... dinner ready in probably 10 minutes!
Have breakfast for dinner, if your girls like eggs/toast. I have a healthy yogurt pancake recipe that my sugar loving girls love, if you would like it feel free to email me.
You could make haystacks for a treat. Its a homemade candy using butterscotch chips and those crunchy dried chowmein noodles. Melt the butterscotch and drop the noodles, use a spoon to make dollops on a plate, and put them in the freezer for a few minutes. They're really really good.
Spaghetti is always easy. Noodles, a pound of (lean) ground beef or turkey and some some tomatoe sauce, and you're good to go.
You could broil some chicken and have rice with it or vegetables like baby carrots or corn (i don't think you should eat mashed potatoes cuz they're really starchy and won't help with your weight loss)
You could also buy fresh cut portions of fish from the deli, bake/broil/grill those and have some macaroni and cheese with that or whatever you like.
Sorry if this doesn't help so much. I tried. =]
boil watercartridge
My hubby is going to Iraq soon. So its just going to be me and my 2 daughters (ages 5 and 2) for awhile. What i am looking for is some easy healthy kid friendly recipes. I am also hoping that these recipes have ';normal'; ingredients, LoL. Like i have NO idea what a leek is, i don't know if that is even know if thats spelled right.
Anyways... healthy....kid friendly. I would like to lose some weight while he is gone and not have to make a separate meal for my kids and also add some recipes to my very small collection that are healthy. Please don't refer me to any recipe sights because I've looked at a billion of them and have found very little that helps me. I would like mother tested and approved Ideas. Thanks in advance :)Can you give me a healthy kid-friendly easy recipe?
Replace all your ground beef with ground turkey to save 50% in calories.
Brown it in big batches, then freeze in 1# baggies. Thaw it out to make tacos (add a pkg of taco seasoning %26amp; simmer til dried, put on hard shells or tortillas w/lettuce, cheese, tomatoes.
Thaw %26amp; add to a jar of spaghetti sauce %26amp; serve over noodles.
Thaw and add a can of manwich, simmer, serve on buns.
Get a crockpot %26amp; put a beef or pork roast in it, cook all day with onions, carrots %26amp; potatoes. Use the leftovers for sandwiches, stew or soup the next day.
Breakfast-for-dinner is a hit for kids: make french toast or pancakes, or scrambled eggs for dinner. Or ';toad-in-******';--
cut a circle in a bread slice with a cup. Fry on one side til golden, flip, and break an egg into the hole. Fry til done.
(don't throw the circles away--fry them too)Can you give me a healthy kid-friendly easy recipe?
I have good luck getting my grandkids to eat healthy by letting them help fix everything. Example, when cooking them get to add all the seasoning, do all the mixing, anything that they are capable of doing, I let them, with close supervision. They are ages 6 and 3. They even love salad at my house, as they get to fix their own, after helping get the ingredients ready like grating the cheese. Good luck.
I know what you mean. I have 2 daughters (12 and 8) we have been on our own for 7 years (my husband got killed in a diy building project!) And I would like to loose weight.
We eat a lot of baked or grilled chicken breast or tenders. Tenders are easier for me to cook. Then have some veggies. The girls learned to appreciate chicken by dipping it in Ranch dressing. :o) Same thing with veggies.
I also like taking a soft tortilla and adding provolone cheese and a low sodium sandwich meat like Hillshire smoked Ham. These have more calories because of the tortilla.
I have even got them to eat whole wheat bread, it is a low calories whole wheat bread, but it has a good amonunt of fiber and less calories. It is also softer than some whole wheat breads.
Flavored applesauses with no added sugar make a good ';dessert.'; We like the strawberry applesauce.
It will be impossible to please you and your children at the same time. Children need and like macaroni, peanut butter, whole milk and, meat. That is not what an adult wanting to lose weight wants to eat, You all will enjoy celery, watermelon,fruits, and some vegetables. Any meat should be grilled or baked, always using a marinade first. Just don't buy bagged chips, pretzels,etc. No cupcakes- instead offer blueberries with sliced strawberries mixed with 1/2 tsp sugar(serve after 1/2 hour) of mixing.
Peanut Butter Banana Sandwich.
What you need:
2 slices of whole wheat bread
Organic peanut butter
1 small banana
Take two slices of bread and spread them both with peanut butter, then put thinly sliced banana on one side of the bread. Put the other peice of bread on top, cut in half, and enjoy. =]
Tomato Soup--with a tablespoon or so of peanut butter stirred into the soup( they won't know it's there) extra Protein! Grilled Cheese Half and Pickles, Olives. Celery, Carrot, whatever Veggie your kids like on the side! Jello with Coolwhip! Milk or Water!
Hi... I have 11 year old twins that are picky eaters and would rather live on processed foods. so I've learned to be a little mischevious in the food area to get some good things in them. Here are some of my tricks, please feel free to email me if you have questions:
chicken nuggets or fish sticks: I hate buying the boxed stuff. So expensive for what you get and not very healthy to boot. Instead try this, you'll like it too!
Cut up chicken breast pieces, or tilipia (this is the best fish to use because it's firm %26amp; actually inexpensive) into whatever size you want.
Bread crumbs (half a cup or more depending on how much chicken - you can you whole wheat too)
egg
Season chicken with salt/pepper, dip into egg, then bread crumbs. Bake in oven at 400 for about 20 minutes.
You can serve these with oven 'fried' potatoes too, the kids will love that. Cut up red potatoes (or even a sweet potato) into whatever shape you want, season generously with olive oil, salt and pepper, bake for 30 minutes or so (sometimes these go longer).
quick dinner idea: healthy chili tacos. Keep chili on hand for those really busy weeknights (Shelton is a good very healthy brand with no added MSG - try the mild turkey chili), use your favorite tortillas, grated cheese, add a bowl of baby carrots / little sugar tomatoes to the table... dinner ready in probably 10 minutes!
Have breakfast for dinner, if your girls like eggs/toast. I have a healthy yogurt pancake recipe that my sugar loving girls love, if you would like it feel free to email me.
You could make haystacks for a treat. Its a homemade candy using butterscotch chips and those crunchy dried chowmein noodles. Melt the butterscotch and drop the noodles, use a spoon to make dollops on a plate, and put them in the freezer for a few minutes. They're really really good.
Spaghetti is always easy. Noodles, a pound of (lean) ground beef or turkey and some some tomatoe sauce, and you're good to go.
You could broil some chicken and have rice with it or vegetables like baby carrots or corn (i don't think you should eat mashed potatoes cuz they're really starchy and won't help with your weight loss)
You could also buy fresh cut portions of fish from the deli, bake/broil/grill those and have some macaroni and cheese with that or whatever you like.
Sorry if this doesn't help so much. I tried. =]
boil water
Are ';Hungry Girl'; recipes actually healthy?
I stumbled upon Hungry Girl recipes on the Internet and they look delicious and guilt-free, as the site says, but I was just wondering, are they actually healthy to eat? I'm looking for a doctor or nutritionist's advice on this one. It seems like Hungry Girl is obsessed with carbs and amounts of fat in food, but what about the smoothies she says to flavour with artificial powder and the cupcakes she says to put processed artificial cream on? Yeah, there's no fat in it, but there's tons of processed junk in it like aspartame and who knows what else! So I was just wondering if a doctor would recommend these recipes to a teenage girl.Are ';Hungry Girl'; recipes actually healthy?
I'm not a dr. or nutritionist, but i just bought the cookbook and i already love it! i think these recipes are geared towards what can be made quickly and still be good for you. it's not just the carbs and fat that are listed, fiber and protein for example are very important to a healthy diet and they are listed for every item. [in the book at least] if there's anything you're not sure on [and no dr.s or nutritionists reply to this] just don't use that recipe, there are plenty of others. another great site for all kinds of recipes is allrecipes.com.
try the HG chocolate mousse-cones! they are awesome! just be careful not to get too much syrup in the bottom of the cone, it's overwhelming if you do.Are ';Hungry Girl'; recipes actually healthy?
At my local Borders the cookbook was one the buy one get one half off table. :) Hopefully it is there too. It definitely sweetened the deal for me. Report Abuse
I agree that the recipes don't seem very healthy. They sound pretty nasty tasting too. I'm thin and I never eat/drink that fake sugar stuff. I just make sure I don't eat too much real sugar or fat. To me, that's a lot easier and healthier than eating the processed artificial chemicals and whatever else is in those ';diet'; products!
How can they be 'healthy' when using white flour packaged cake mix, pre-made this and refined that?
Sounds like somebody's found a good gimmick, eh?
Stick to more natural recipes and you won't have to worry about it!
.
I live in Illinois never heard of them the lean crizine are good have to find out what you like best
I'm not a dr. or nutritionist, but i just bought the cookbook and i already love it! i think these recipes are geared towards what can be made quickly and still be good for you. it's not just the carbs and fat that are listed, fiber and protein for example are very important to a healthy diet and they are listed for every item. [in the book at least] if there's anything you're not sure on [and no dr.s or nutritionists reply to this] just don't use that recipe, there are plenty of others. another great site for all kinds of recipes is allrecipes.com.
try the HG chocolate mousse-cones! they are awesome! just be careful not to get too much syrup in the bottom of the cone, it's overwhelming if you do.Are ';Hungry Girl'; recipes actually healthy?
At my local Borders the cookbook was one the buy one get one half off table. :) Hopefully it is there too. It definitely sweetened the deal for me. Report Abuse
I agree that the recipes don't seem very healthy. They sound pretty nasty tasting too. I'm thin and I never eat/drink that fake sugar stuff. I just make sure I don't eat too much real sugar or fat. To me, that's a lot easier and healthier than eating the processed artificial chemicals and whatever else is in those ';diet'; products!
How can they be 'healthy' when using white flour packaged cake mix, pre-made this and refined that?
Sounds like somebody's found a good gimmick, eh?
Stick to more natural recipes and you won't have to worry about it!
.
I live in Illinois never heard of them the lean crizine are good have to find out what you like best
Great smoothie recipes that are also healthy?
i'm looking for a good tasting smoothie recipe and i want it to be healthy for me to because i'm on a diet and i have to drink a healty smoothie and a piece of wheat toast in the morning so i'm looking for good recipesGreat smoothie recipes that are also healthy?
2.5 cups of sliced, frozen fruit
Use 4 different colors to maximize your nutrients.
I use blueberries (antioxidants), mango (vitamins C and A), bananas (fiber and potassium) and strawberries.
1 cup of orange juice
Blend until smooth.Great smoothie recipes that are also healthy?
Buy fruit you like, cut it fresh, freeze it, mix with ice and random fruits afterwards anf you'll get a great frozen smoothie. Strawberry and banana, Raspberry and Cherry....whatever fruit you like ...
I make 'smoothies' for my kids often.. Just buy fruit that u like and organic, low/non fat plain yogurt and no fat milk and blend till the texture u like.
NO ice cream!
Blend up some fruit with skim milk, low fat yoghurt, or fat free sorbet and some ice.
Be sure to pick up the book ';Superfood Smoothies'; by Mike Adams, available exclusively at www.truthpublishing.com.
I tried his mint chocolate chip ice cream smoothie, made with avocados, raw cacao nibs, and spearmint leaves...Absolutely delicious!
Also, check out healthranger.com to get an overview of what Mike Adams is all about...The man is a genius!
Or you can take a couple of cups of soy milk (or cow, oat, or almond), and blend it with a cup of strawberries, blueberries, raspberries and a banana. Add some organic hemp powder
for extra protein and fiber. Perfect way to start the day, in my opinion.
2.5 cups of sliced, frozen fruit
Use 4 different colors to maximize your nutrients.
I use blueberries (antioxidants), mango (vitamins C and A), bananas (fiber and potassium) and strawberries.
1 cup of orange juice
Blend until smooth.Great smoothie recipes that are also healthy?
Buy fruit you like, cut it fresh, freeze it, mix with ice and random fruits afterwards anf you'll get a great frozen smoothie. Strawberry and banana, Raspberry and Cherry....whatever fruit you like ...
I make 'smoothies' for my kids often.. Just buy fruit that u like and organic, low/non fat plain yogurt and no fat milk and blend till the texture u like.
NO ice cream!
Blend up some fruit with skim milk, low fat yoghurt, or fat free sorbet and some ice.
Be sure to pick up the book ';Superfood Smoothies'; by Mike Adams, available exclusively at www.truthpublishing.com.
I tried his mint chocolate chip ice cream smoothie, made with avocados, raw cacao nibs, and spearmint leaves...Absolutely delicious!
Also, check out healthranger.com to get an overview of what Mike Adams is all about...The man is a genius!
Or you can take a couple of cups of soy milk (or cow, oat, or almond), and blend it with a cup of strawberries, blueberries, raspberries and a banana. Add some organic hemp powder
for extra protein and fiber. Perfect way to start the day, in my opinion.
Light healthy dinner ideas / recipes?
Preferable pasta =]Light healthy dinner ideas / recipes?
Campbell's canned soup (Select Harvest-Light) or a whole-wheat tuna sandwich. Or you can try one of the pasta salads recipes from the Martha Stewart website. Here's the link: http://www.marthastewart.com/photogaller鈥?/a>Light healthy dinner ideas / recipes?
herbed penne with cherry tomatoes is lush and only 375 kcals per serving.
12 oz dried penne
7oz cherry tomatoes halved 2tablespoons ready made pesto
1 table spoon white wine vinegar
2 table spoons of of chopped mixed herb, eg basil and parsley
vegatarian parmesan cheese shavings to serve.
cook the penne.
meanwhile cook tomatoes under a medium hot grill for about 15 mins
put the pesto, white wine vinegar and herbs in a blender and wizz tilll smooth.
drain the pasta, mix with the pesto etc and tomatoes and serve immmediatley with parmesan.
serves 4.
stir fried rice with plenty of vegetables!
Campbell's canned soup (Select Harvest-Light) or a whole-wheat tuna sandwich. Or you can try one of the pasta salads recipes from the Martha Stewart website. Here's the link: http://www.marthastewart.com/photogaller鈥?/a>Light healthy dinner ideas / recipes?
herbed penne with cherry tomatoes is lush and only 375 kcals per serving.
12 oz dried penne
7oz cherry tomatoes halved 2tablespoons ready made pesto
1 table spoon white wine vinegar
2 table spoons of of chopped mixed herb, eg basil and parsley
vegatarian parmesan cheese shavings to serve.
cook the penne.
meanwhile cook tomatoes under a medium hot grill for about 15 mins
put the pesto, white wine vinegar and herbs in a blender and wizz tilll smooth.
drain the pasta, mix with the pesto etc and tomatoes and serve immmediatley with parmesan.
serves 4.
stir fried rice with plenty of vegetables!
Healthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
The frozen fruit is premixed together, from Trader Joes.Healthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
Put the berries in a smoothy machine with
orange juice (depends how much smoothie you want, depends on how much you put in)
youguart (berry youguart is nice in smoothies)
banana (if you want it creamier)
blend it all together
%26amp; VIOLA!
yummy healthy smoothieHealthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
just put them in the smoothie mashine.
add some nonfat milk and/or some nonfat yogurt and you're good to go!
add yogurt or milk and some oats
Put the berries in a smoothy machine with
orange juice (depends how much smoothie you want, depends on how much you put in)
youguart (berry youguart is nice in smoothies)
banana (if you want it creamier)
blend it all together
%26amp; VIOLA!
yummy healthy smoothieHealthy breakfast smoothie recipe? I have frozen mango, raspberries and blueberries?
just put them in the smoothie mashine.
add some nonfat milk and/or some nonfat yogurt and you're good to go!
add yogurt or milk and some oats
Do you have a recipe for a yummy, healthy, homemade muesli?
I am going away on Friday for a week %26amp; am looking to eat healthy foods %26amp; I was wondering what are some good recipes for muesli out there. what types of fruits go well?
Also I would probably like a toasted muesli, how do you do that?
And how long does the different types of muesli last? (kept in an air tight container)
10 points :-)Do you have a recipe for a yummy, healthy, homemade muesli?
MUESLI
Yield: 1 recipe
1 lb Rolled oats
1 lb Barley flakes
4 oz Mixed nuts, chopped
4 oz Mied dried fruit, chopped
Put the oats into a bowl %26amp; stir in the remaining ingredients until
evenly mixed. Store in an airtight container.
Serve with soymilk %26amp; sweeten with maple syrup or brown sugar if
desired. Also serve garnished with sl;ices of fresh fruit in seaso
Muesli
1 cup bran flakes
1 1/2 cups corn flakes
1/2 cup quick-cooking oats
1/2 cup raisins
1/2 cup sliced almonds
1 teaspoon cinnamon
1/3 cup apple juice concentrate, thawed
Mix all ingredients (substitute your favorites). Spread on large baking sheet. Bake at 300 degrees F for 20 minutes or until crisp and lightly browned. Cool.
Store in airtight container.
Do you have a recipe for a yummy, healthy, homemade muesli?
http://www.recipezaar.com/85361
Also I would probably like a toasted muesli, how do you do that?
And how long does the different types of muesli last? (kept in an air tight container)
10 points :-)Do you have a recipe for a yummy, healthy, homemade muesli?
MUESLI
Yield: 1 recipe
1 lb Rolled oats
1 lb Barley flakes
4 oz Mixed nuts, chopped
4 oz Mied dried fruit, chopped
Put the oats into a bowl %26amp; stir in the remaining ingredients until
evenly mixed. Store in an airtight container.
Serve with soymilk %26amp; sweeten with maple syrup or brown sugar if
desired. Also serve garnished with sl;ices of fresh fruit in seaso
Muesli
1 cup bran flakes
1 1/2 cups corn flakes
1/2 cup quick-cooking oats
1/2 cup raisins
1/2 cup sliced almonds
1 teaspoon cinnamon
1/3 cup apple juice concentrate, thawed
Mix all ingredients (substitute your favorites). Spread on large baking sheet. Bake at 300 degrees F for 20 minutes or until crisp and lightly browned. Cool.
Store in airtight container.
Do you have a recipe for a yummy, healthy, homemade muesli?
http://www.recipezaar.com/85361
Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
i'm trying to put together some recipes that are healthy for your heart, low fat, cholesterol, that type of thing..recently diagnosed with coronary artery disease and i'm only in my 20's so i'm trying to get focused on diet/lifestyle changes to improve my chances, so any help is greatly appreciated! and my heart thanks you!Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
This is a recipe for my favourite salad:
(It contains avocado so if you want low fat you may wish to cut that out):
Romaine lettuce,cherry tomatoes,watercress,rocket,
spinach,avocados
with red wine vinegarette.Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
I WOULD RECOMMEND THE DR.PHIL COOKBOOK. YOU CAN ALSO ORDER A MAGAZINE CALLED LIGHT COOKING. GLAD TO SEE YOU ARE TAKING CONTROL. GOOD LUCK
PS. ALSO LOOK UP RECIPES ONT HE INTERNET
AHA Recommendation
* Limit foods high in saturated fat, trans fat and/or cholesterol, such as whole-milk dairy products, fatty meats, tropical oils, partially hydrogenated vegetable oils and egg yolks. Instead choose foods low in saturated fat, trans fat and cholesterol. Here are some helpful tips:
o Eat a variety of fruits and vegetables.
o Eat a variety of grain products, including whole grains.
o Eat fish at least twice a week, particularly fatty fish.
o Include fat-free and low-fat milk products, legumes (beans), skinless poultry and lean meats.
o Choose fats and oils with 2 grams or less saturated fat per tablespoon, such as liquid and tub margarines, canola, corn, safflower, soy bean and olive oils.
* Saturated fat intake should not exceed 7 percent of total calories each day. Trans fat intake should not exceed 1 percent of total calories each day.
* Total fat intake (saturated, trans, monounsaturated, polyunsaturated) should be adjusted to fit total caloric needs. Overweight people should consume no more than 30 percent of total calories from fat.cartridge
This is a recipe for my favourite salad:
(It contains avocado so if you want low fat you may wish to cut that out):
Romaine lettuce,cherry tomatoes,watercress,rocket,
spinach,avocados
with red wine vinegarette.Can anyone share any heart healthy/low cholesterol/low fat, etc. recipes?
I WOULD RECOMMEND THE DR.PHIL COOKBOOK. YOU CAN ALSO ORDER A MAGAZINE CALLED LIGHT COOKING. GLAD TO SEE YOU ARE TAKING CONTROL. GOOD LUCK
PS. ALSO LOOK UP RECIPES ONT HE INTERNET
AHA Recommendation
* Limit foods high in saturated fat, trans fat and/or cholesterol, such as whole-milk dairy products, fatty meats, tropical oils, partially hydrogenated vegetable oils and egg yolks. Instead choose foods low in saturated fat, trans fat and cholesterol. Here are some helpful tips:
o Eat a variety of fruits and vegetables.
o Eat a variety of grain products, including whole grains.
o Eat fish at least twice a week, particularly fatty fish.
o Include fat-free and low-fat milk products, legumes (beans), skinless poultry and lean meats.
o Choose fats and oils with 2 grams or less saturated fat per tablespoon, such as liquid and tub margarines, canola, corn, safflower, soy bean and olive oils.
* Saturated fat intake should not exceed 7 percent of total calories each day. Trans fat intake should not exceed 1 percent of total calories each day.
* Total fat intake (saturated, trans, monounsaturated, polyunsaturated) should be adjusted to fit total caloric needs. Overweight people should consume no more than 30 percent of total calories from fat.
Healthy romantic dinner recipes?
SCALLOPED OYSTERS
1 pt. oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale bread crumbs
1 c. cracker crumbs
1/2 c. melted butter
Salt
Pepper
Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream
ASPARAGUS ALMONDINE
2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley
Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.
Preparation time, 3 minutes; cooking time, 7 minutes
CHOCOLATE CREAM CHEESE STRAWBERRIES
Two cartons of large strawberries
Bakers chocolate, semi-sweet (3 or 4 blocks)
1 pkg of non whipped cream cheese
Bring cream cheese to room temperature. Either overnight, or in the microwave.
Heat chocolate until completely melted. If regular baking chocolate, use a double boiler. Otherwise follow package directions.
With an egg beater or whisk, mix the chocolate into the room temperature cream cheese. When fully mixed, not lumpy, wisp it into a cake decorating bag.
Wash strawberries, slice each one in half and lay them out on a sheet of wax paper. Using the decorating bag, pipe small swirls on top of each strawberry.
For the final touch you may sprinkle some powdered sugar on top.
Refrigerate the strawberries prior to serving.
Healthy romantic dinner recipes?
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
-------------------------------
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
--------------------------
Green Bean Bundles
2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through.
Yield: 16 servings
------------------------------
MOLTEN CHOCOLATE LAVA CAKES
½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side
Healthy romantic dinner recipes?
Prosciutto wrapped scallops:
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees F.
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.
Recipe above courtesy Giada De Laurentiis
Serve this with grilled vegetables and a salad topped with warm grilled shrimp and goat cheese.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
or
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
vegetable casserole
Ingredients
2 cans of mixed vegetables
1 can of ';cream of'; soup (chicken, mushroom, broccoli, your favorite)
1 medium onion
1/3 cup mayonnaise
1 cup shredded cheddar cheese
topping
1 sleeve of ';ritz'; crackers
1 stick of melted butter
Directions
Combine veggies, soup, onion, mayo and cheese and place in a casserole dish
Combine crackers and butter and sprinkle over the top of the casserole
Bake on 350 degrees for about 40 minutes
get a friend and get some yummy foods
lay down on table naked
ask friend to put food on your body
surprise your boyfriend and have him eat off of you
stop by taco bell on the way home
1 pt. oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale bread crumbs
1 c. cracker crumbs
1/2 c. melted butter
Salt
Pepper
Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream
ASPARAGUS ALMONDINE
2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley
Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.
Preparation time, 3 minutes; cooking time, 7 minutes
CHOCOLATE CREAM CHEESE STRAWBERRIES
Two cartons of large strawberries
Bakers chocolate, semi-sweet (3 or 4 blocks)
1 pkg of non whipped cream cheese
Bring cream cheese to room temperature. Either overnight, or in the microwave.
Heat chocolate until completely melted. If regular baking chocolate, use a double boiler. Otherwise follow package directions.
With an egg beater or whisk, mix the chocolate into the room temperature cream cheese. When fully mixed, not lumpy, wisp it into a cake decorating bag.
Wash strawberries, slice each one in half and lay them out on a sheet of wax paper. Using the decorating bag, pipe small swirls on top of each strawberry.
For the final touch you may sprinkle some powdered sugar on top.
Refrigerate the strawberries prior to serving.
Healthy romantic dinner recipes?
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
-------------------------------
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
--------------------------
Green Bean Bundles
2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through.
Yield: 16 servings
------------------------------
MOLTEN CHOCOLATE LAVA CAKES
½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side
Healthy romantic dinner recipes?
Prosciutto wrapped scallops:
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees F.
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.
Recipe above courtesy Giada De Laurentiis
Serve this with grilled vegetables and a salad topped with warm grilled shrimp and goat cheese.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
or
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
vegetable casserole
Ingredients
2 cans of mixed vegetables
1 can of ';cream of'; soup (chicken, mushroom, broccoli, your favorite)
1 medium onion
1/3 cup mayonnaise
1 cup shredded cheddar cheese
topping
1 sleeve of ';ritz'; crackers
1 stick of melted butter
Directions
Combine veggies, soup, onion, mayo and cheese and place in a casserole dish
Combine crackers and butter and sprinkle over the top of the casserole
Bake on 350 degrees for about 40 minutes
get a friend and get some yummy foods
lay down on table naked
ask friend to put food on your body
surprise your boyfriend and have him eat off of you
stop by taco bell on the way home
Got any healthier chicken fillet recipes?
I like chicken, but all the recipes I know are basically about taking chicken fillet and just throwing some cream on it and calling it a day (and a wonderfully tasty day aswell).
But I need some lower fat recipes. Just that I'd like to keep the ingredients natural, so not the bio-engineered 0.5 fat % skim milk of prostate cancer.Got any healthier chicken fillet recipes?
SAUCY CHICKEN FILLETS
4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water
Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
But I need some lower fat recipes. Just that I'd like to keep the ingredients natural, so not the bio-engineered 0.5 fat % skim milk of prostate cancer.Got any healthier chicken fillet recipes?
SAUCY CHICKEN FILLETS
4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water
Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
Healthy portobello mushroom recipes?
I love them in a pita pocket with all the trimmings of a hamburger. Lettuce, tomato, onion, and sometimes grilled pineapple and a little teriyaki sauce.Healthy portobello mushroom recipes?
Portobello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Portobello Mushroom Pasta
1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.Healthy portobello mushroom recipes?
Portabella Mushroom Dressing --
INGREDIENTS
4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 fresh shiitake mushrooms, stemmed and sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Veggie-Portobello Mushroom Burgers --
INGREDIENTS
6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 winter squash - sliced lengthwise into 1/4 inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted
DIRECTIONS
Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
Preheat grill to medium-high heat.
Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Roasted Portobello, Red Pepper, and Arugula Salad for One --
INGREDIENTS
1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
Bake in preheated oven until the mushroom is tender, about 30 minutes.
Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Grilled Portabella Mushrooms with sliced tomatoes, grilled eggplant slices, grilled zucchini, and fresh basil and balsamic vinegar reduced to a syrup.
Portabella Mushroom FAJITAS with sauteed peppers and onions, cilantro, lime, lots of salsa and whole wheat flour tortillas or fat free tortillas, add a little lite sour cream and its great! Use only a touch of oil to keep the fat down.
Marinate them in BALSAMIC VINEGAR and salt/pepper. Grill or bake in the oven until tender. Top with slices of tomatoes, fresh mozzarella cheese and put under broiler for 2-4 mins for melting. Top with FRESH BASIL.
Whole wheat rolls with portabella mushroom cap (grilled or baked), soy cheese, lettuce and tomatoes, and maybe some Turkey Bacon or Soy Bacon
Portabella Mushrooms Marsala with tofu cubes or chicken breast. Sautee mushrooms with garlic and onions, add in 1 cup marsala wine, reduce for 5 mins and then add in FAT FREE half and half, about 1/4 cup. Stir and eat with veggies or whole wheat pasta
Portabella Mushroom Caps stuffed with a mixture of:
Lump crab meat, goat cheese, garlic, lemon juice, chopped parsley, salt/pepper, and chopped Sundried Tomatoes
1. Clean the mushroom by removing the gills %26amp; stem.
2. Place on a cookie sheet %26amp; drizzle with olive oil
3. Roast in a 375 degree oven for about 12 minutes until tender
4. Remove from oven %26amp; top with a slice of roasted red pepper %26amp; a slice of fresh mozzarella
5. Return to oven for a few minutes until cheese is melted.
Portobello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Portobello Mushroom Pasta
1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.Healthy portobello mushroom recipes?
Portabella Mushroom Dressing --
INGREDIENTS
4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 fresh shiitake mushrooms, stemmed and sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Veggie-Portobello Mushroom Burgers --
INGREDIENTS
6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 winter squash - sliced lengthwise into 1/4 inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted
DIRECTIONS
Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
Preheat grill to medium-high heat.
Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Roasted Portobello, Red Pepper, and Arugula Salad for One --
INGREDIENTS
1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
Bake in preheated oven until the mushroom is tender, about 30 minutes.
Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Grilled Portabella Mushrooms with sliced tomatoes, grilled eggplant slices, grilled zucchini, and fresh basil and balsamic vinegar reduced to a syrup.
Portabella Mushroom FAJITAS with sauteed peppers and onions, cilantro, lime, lots of salsa and whole wheat flour tortillas or fat free tortillas, add a little lite sour cream and its great! Use only a touch of oil to keep the fat down.
Marinate them in BALSAMIC VINEGAR and salt/pepper. Grill or bake in the oven until tender. Top with slices of tomatoes, fresh mozzarella cheese and put under broiler for 2-4 mins for melting. Top with FRESH BASIL.
Whole wheat rolls with portabella mushroom cap (grilled or baked), soy cheese, lettuce and tomatoes, and maybe some Turkey Bacon or Soy Bacon
Portabella Mushrooms Marsala with tofu cubes or chicken breast. Sautee mushrooms with garlic and onions, add in 1 cup marsala wine, reduce for 5 mins and then add in FAT FREE half and half, about 1/4 cup. Stir and eat with veggies or whole wheat pasta
Portabella Mushroom Caps stuffed with a mixture of:
Lump crab meat, goat cheese, garlic, lemon juice, chopped parsley, salt/pepper, and chopped Sundried Tomatoes
1. Clean the mushroom by removing the gills %26amp; stem.
2. Place on a cookie sheet %26amp; drizzle with olive oil
3. Roast in a 375 degree oven for about 12 minutes until tender
4. Remove from oven %26amp; top with a slice of roasted red pepper %26amp; a slice of fresh mozzarella
5. Return to oven for a few minutes until cheese is melted.
Whats a good healthy recipe for chicken breast?
tryin 2 get a 6 pack so i wanna eat alotta protein and chicken breast is boring by itself what a good marinad or recipeWhats a good healthy recipe for chicken breast?
Chicken Gorgonzola
You will need:
Penne noodles,
Gorgonzola Cheese (about 1 cup)
Parmezan cheese (about 1/2 cup, maybe less)
1/2 cup Milk (maybe more, if you want the sauce thinner),
table spoon Butter
table spoon flour
salt and pepper
Mushrooms (optional)
and of course, chicken
Directions:
Cook noodles according to package directions.
Grill chicken, and cut into small slices.
For the sauce, Heat butter in a pot, and add flour. add milk and simmer. After a few minutes, add the gorgonzola, the parmesan cheese, and mushrooms. Add salt and pepper to taste. If you like garlic, use that too.(garlic powder). Mix with sliced chicken and penne noodles.Whats a good healthy recipe for chicken breast?
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
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Chicken:-Teriyaki
6 breast halves
1/3 c. Italian salad dressing (lite)
1/3 c. lite teriyaki or soy sauce
1/3 c. white wine
1 tsp. basil
Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.
Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.
Turn once.
Bake at 350 degrees for 1 hour or until tender.
Stir occasionally.
Anna Williams
Chicken Cutlets With Tomato Saut茅
Ingredients
鈥?1 1/2 pounds small chicken cutlets (8 to 12)
鈥?kosher salt and pepper
鈥?2 tablespoons olive oil
鈥?1 1/2 pints grape or cherry tomatoes
鈥?3/4 cup dry white wine (such as Sauvignon Blanc)
鈥?4 scallions, sliced
鈥?2 tablespoons fresh tarragon leaves, chopped
Directions
鈥?1 Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
鈥?2 Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
鈥?3 Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
Quick Tip
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.
http://www.realsimple.com/food-recipes/b鈥?/a>
Well it depends on what you are watching healthy wise. A good BASIC chicken breast recipe would be to do the following:
1. rinse and pat the breast dry with paper towels.
2. coat with olive oil or some other plant-based oil (such as walnut or grapeseed oil)
3. sprinkle with a seasoning of your choice (I'm influenced by Cajun cooking so I like red, white, and black peppers with paprika and thyme).
4. let chicken sit out on the counter (about 15 minutes). You want to make sure the chicken is not cold when you start cooking it because the seasoning won't set in the meat.
5. cook it (however way you like sauteed, in the oven, on the george foreman grill, whateva ya like!!)
The next step would be to look online and find a sauce you like, for instance if you like teriyaki sauce do a google search on it and put it on the meat before you cook it. Or maybe you just want to eat them with tortillas, then just wrap them up in the tortilla and your done. :)
I hope that gets you started, I think it's more helpful to help you find THOUSANDS of recipes instead of just giving you one. Take care and happy cooking
Try these:
http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>
http://allrecipes.com/Recipe/Savory-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
Marinate the chicken in an oil based salad dressing, I like to use Zesty or Golden Italian, then bake the chicken, serve with pasta, rice or potatoes and side veggie.
Put them in a baking pan. Open a large can of peach slices and pour them over the chicken breasts. Bake at 350.
grillied chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl
4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
Delicioso Adobo Grilled Chicken
Adobo:
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Yield: about 1/2 cup adobo, 6 servings
Chicken Gorgonzola
You will need:
Penne noodles,
Gorgonzola Cheese (about 1 cup)
Parmezan cheese (about 1/2 cup, maybe less)
1/2 cup Milk (maybe more, if you want the sauce thinner),
table spoon Butter
table spoon flour
salt and pepper
Mushrooms (optional)
and of course, chicken
Directions:
Cook noodles according to package directions.
Grill chicken, and cut into small slices.
For the sauce, Heat butter in a pot, and add flour. add milk and simmer. After a few minutes, add the gorgonzola, the parmesan cheese, and mushrooms. Add salt and pepper to taste. If you like garlic, use that too.(garlic powder). Mix with sliced chicken and penne noodles.Whats a good healthy recipe for chicken breast?
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
````````````````````````````````
Chicken:-Teriyaki
6 breast halves
1/3 c. Italian salad dressing (lite)
1/3 c. lite teriyaki or soy sauce
1/3 c. white wine
1 tsp. basil
Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.
Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.
Turn once.
Bake at 350 degrees for 1 hour or until tender.
Stir occasionally.
Anna Williams
Chicken Cutlets With Tomato Saut茅
Ingredients
鈥?1 1/2 pounds small chicken cutlets (8 to 12)
鈥?kosher salt and pepper
鈥?2 tablespoons olive oil
鈥?1 1/2 pints grape or cherry tomatoes
鈥?3/4 cup dry white wine (such as Sauvignon Blanc)
鈥?4 scallions, sliced
鈥?2 tablespoons fresh tarragon leaves, chopped
Directions
鈥?1 Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
鈥?2 Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
鈥?3 Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
Quick Tip
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.
http://www.realsimple.com/food-recipes/b鈥?/a>
Well it depends on what you are watching healthy wise. A good BASIC chicken breast recipe would be to do the following:
1. rinse and pat the breast dry with paper towels.
2. coat with olive oil or some other plant-based oil (such as walnut or grapeseed oil)
3. sprinkle with a seasoning of your choice (I'm influenced by Cajun cooking so I like red, white, and black peppers with paprika and thyme).
4. let chicken sit out on the counter (about 15 minutes). You want to make sure the chicken is not cold when you start cooking it because the seasoning won't set in the meat.
5. cook it (however way you like sauteed, in the oven, on the george foreman grill, whateva ya like!!)
The next step would be to look online and find a sauce you like, for instance if you like teriyaki sauce do a google search on it and put it on the meat before you cook it. Or maybe you just want to eat them with tortillas, then just wrap them up in the tortilla and your done. :)
I hope that gets you started, I think it's more helpful to help you find THOUSANDS of recipes instead of just giving you one. Take care and happy cooking
Try these:
http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>
http://allrecipes.com/Recipe/Savory-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
Marinate the chicken in an oil based salad dressing, I like to use Zesty or Golden Italian, then bake the chicken, serve with pasta, rice or potatoes and side veggie.
Put them in a baking pan. Open a large can of peach slices and pour them over the chicken breasts. Bake at 350.
grillied chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl
4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
Delicioso Adobo Grilled Chicken
Adobo:
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Yield: about 1/2 cup adobo, 6 servings
Heart Healthy Smoothie recipe please?
I need a recipe for a smoothie that is healthy and will help me get full with few calories.Heart Healthy Smoothie recipe please?
INGREDIENTS:
6 ounces silken tofu
1 medium banana
2/3 cup soy milk
1 cup frozen blueberries
1 tablespoon honey
2 -3 ice cubes, optional
PREPARATION:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds.
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Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!
Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.Heart Healthy Smoothie recipe please?
I don't know, but I've been wondering as well. Great question...thanks for asking.
1/2 cup vanilla yogurt (can use low-fat)
1 cup milk
1/2 cup blueberries
10 strawberries, hulled and halved
1 banana, peeled and sliced
Mix all ingredients in a blender and pour into glasses.
Banana (frozen)
1 Cup soy milk (or skim reg. milk)
1/2 Blueberries or other fruit (frozen)
Hollywood Breakfast Shake
(This recipe yields 1 serving)
3/4 cup cold milk
1/2 cup orange juice
1 medium egg
2 Tablespoons wheat germ
1 teaspoon honey
Place all ingredients in a blender. Remember to crack the egg first:) Then blend until smooth. That's all there is too it.cartridge
INGREDIENTS:
6 ounces silken tofu
1 medium banana
2/3 cup soy milk
1 cup frozen blueberries
1 tablespoon honey
2 -3 ice cubes, optional
PREPARATION:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds.
Sponsored Links
Healthy Smoothie Lovers
Join WiredBerries- the USA's new Network for Healthy Living
www.WiredBerries.com
Fruit Smoothie Recipe
Make Delicious Smoothies With Easy To Follow Recipes. Free!
www.GrandmasRecipeBook.com
Recipes from Prevention
Eating right never tasted so good Delicious, easy %26amp; healthy recipes
Prevention.com
Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!
Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.Heart Healthy Smoothie recipe please?
I don't know, but I've been wondering as well. Great question...thanks for asking.
1/2 cup vanilla yogurt (can use low-fat)
1 cup milk
1/2 cup blueberries
10 strawberries, hulled and halved
1 banana, peeled and sliced
Mix all ingredients in a blender and pour into glasses.
Banana (frozen)
1 Cup soy milk (or skim reg. milk)
1/2 Blueberries or other fruit (frozen)
Hollywood Breakfast Shake
(This recipe yields 1 serving)
3/4 cup cold milk
1/2 cup orange juice
1 medium egg
2 Tablespoons wheat germ
1 teaspoon honey
Place all ingredients in a blender. Remember to crack the egg first:) Then blend until smooth. That's all there is too it.
Do you know a healthy sirloin recipe?
Yes ,Trim all fat off of it .In a separate saucepan saute peppers,onions,and mushrooms in a light olive oil ( mono saturated fat ).In Frying pan Sear sirloin to desired doneness in olive oil.Take 1/2 cup of beef bullion (low salt ) add it to sauted veggies .thicken with cornstarch and pour over sirloin.
Add ground pepper if desired .Do you know a healthy sirloin recipe?
The best way to serve sirloin is simply seasoned with salt and pepper and then grilled to medium rare. Another method is one I learned from some friends in Brazil. Place your sirloin steaks in a large bowl and cover with rock salt. Pour beer over steak until covered. Allow to marinate for 20-30 minutes. Grill over very hot fire until medium rare. Remove steak from fire and allow to rest for 5-7 minutes (so that the juices will not run out of meat when cut). Cut steak into large bite-size pieces, season with fresh ground pepper and serve on large platter with fresh baked bread. You'd think that the steak would be too salty from the rock salt, but the meat ends up perfectly tender and juicy. I hope you enjoy this method.Do you know a healthy sirloin recipe?
Yes. Put the sirloin down the garbage disposal and eat chicken.
SUre,
First , its better to buy bottom round, cheaper and more healthful.
Grilled really really slowly on the barbie ia always best. 'Till its still just pink inside. And a little bloody, yum.
Also, can be sliced, cooked with veggies and garlic in a wok.
Stir fry, add the veggies that are hard first, then maybe some sesame oil, ginger, mushroom flavored sauce, curry, whatever you like most.
Try this~
2 Petite Sirloin Steaks
1 tablespoon minced garlic
录 teaspoon dried rosemary
陆 teaspoon dried oregano
陆 teaspoon dried tarragon
2 tablespoons lemon juice
陆 tablespoon tamari
Pepper to taste
Place steak in a baking dish. Combine ingredients, pour over meat, bake at 350 deg. F for about 35-45 min.
Just toss it on the grill with some Montreal Steak Seasoning on it. Or just plain ol' garlic salt and pepper.
Yes, you drive out to the farm, rifle in hand, choose a plump yearling black Angus. Wait until it walks into the shade, shoot it between the eyes.
Hunting knife in hand, slice the carotid to bleed him out. Tie a a hind leg and hoist him into the air with the assistance of your truck. Let him bleed out a little. Then remove his hide by cutting around the ankles and down the inside legs. Peel off the hide cutting the sinew and finally around the neck. Drape the hide over a fence inside out to dry in the sun. Don't mind the flies.
Then you use a large serrated knife and a saw to remove the head. Let it drop to the ground. Slice down the belly from the around the anus, letting the intestines fall out to the ground. Don't let the intestines break or touch the other meat. The stomach cavity is rampant with e-coli. Watch the splashing.
Clean and sterilize all the cutting tools. Cut the carcass into four quarters letting them drop onto a clean tarp in the bed of the truck.
Run home and use the kitchen table or bath tub to carve out your sirloins and dispose of the bones out back in a barrel with the hoofs pointing towards the sky.
Then you clean up and wrap all the meat, throw it in the freezer.
And if that's not the beastliest thing on this planet then what is.
My appetite for a sirloin has expired.
I GRILL MINE THEN I SLICE AND ADD TO A BED OFF GREENS AND VEGGIES W A VINEGARETTE DRESSING ON TOP ITS PRETTY GOOD OR I WRAP IT IN A TORTILLA W VEGGIES N LETTUCE W RANCH DRESSING OR BLUE CHEESE AND EAT IT LIEK A WRAP
Add ground pepper if desired .Do you know a healthy sirloin recipe?
The best way to serve sirloin is simply seasoned with salt and pepper and then grilled to medium rare. Another method is one I learned from some friends in Brazil. Place your sirloin steaks in a large bowl and cover with rock salt. Pour beer over steak until covered. Allow to marinate for 20-30 minutes. Grill over very hot fire until medium rare. Remove steak from fire and allow to rest for 5-7 minutes (so that the juices will not run out of meat when cut). Cut steak into large bite-size pieces, season with fresh ground pepper and serve on large platter with fresh baked bread. You'd think that the steak would be too salty from the rock salt, but the meat ends up perfectly tender and juicy. I hope you enjoy this method.Do you know a healthy sirloin recipe?
Yes. Put the sirloin down the garbage disposal and eat chicken.
SUre,
First , its better to buy bottom round, cheaper and more healthful.
Grilled really really slowly on the barbie ia always best. 'Till its still just pink inside. And a little bloody, yum.
Also, can be sliced, cooked with veggies and garlic in a wok.
Stir fry, add the veggies that are hard first, then maybe some sesame oil, ginger, mushroom flavored sauce, curry, whatever you like most.
Try this~
2 Petite Sirloin Steaks
1 tablespoon minced garlic
录 teaspoon dried rosemary
陆 teaspoon dried oregano
陆 teaspoon dried tarragon
2 tablespoons lemon juice
陆 tablespoon tamari
Pepper to taste
Place steak in a baking dish. Combine ingredients, pour over meat, bake at 350 deg. F for about 35-45 min.
Just toss it on the grill with some Montreal Steak Seasoning on it. Or just plain ol' garlic salt and pepper.
Yes, you drive out to the farm, rifle in hand, choose a plump yearling black Angus. Wait until it walks into the shade, shoot it between the eyes.
Hunting knife in hand, slice the carotid to bleed him out. Tie a a hind leg and hoist him into the air with the assistance of your truck. Let him bleed out a little. Then remove his hide by cutting around the ankles and down the inside legs. Peel off the hide cutting the sinew and finally around the neck. Drape the hide over a fence inside out to dry in the sun. Don't mind the flies.
Then you use a large serrated knife and a saw to remove the head. Let it drop to the ground. Slice down the belly from the around the anus, letting the intestines fall out to the ground. Don't let the intestines break or touch the other meat. The stomach cavity is rampant with e-coli. Watch the splashing.
Clean and sterilize all the cutting tools. Cut the carcass into four quarters letting them drop onto a clean tarp in the bed of the truck.
Run home and use the kitchen table or bath tub to carve out your sirloins and dispose of the bones out back in a barrel with the hoofs pointing towards the sky.
Then you clean up and wrap all the meat, throw it in the freezer.
And if that's not the beastliest thing on this planet then what is.
My appetite for a sirloin has expired.
I GRILL MINE THEN I SLICE AND ADD TO A BED OFF GREENS AND VEGGIES W A VINEGARETTE DRESSING ON TOP ITS PRETTY GOOD OR I WRAP IT IN A TORTILLA W VEGGIES N LETTUCE W RANCH DRESSING OR BLUE CHEESE AND EAT IT LIEK A WRAP
I need a low calorie, healthy oatmeal cookie recipe that's chewy, not crunchy?
Anyone know of one??
Thanks :-)I need a low calorie, healthy oatmeal cookie recipe that's chewy, not crunchy?
Chewy Oatmeal Cut-Out Cookies
Ingredients
1 cup butter
3/4 cup brown sugar(or a little less)
1 large egg
2 teaspoons vanilla
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup rolled oats
1/2 cup whole wheat flour
2 cups all-purpose flour
cinnamon sugar (optional)
Directions
1Cream butter and sugar well, then beat in egg.
2Add the vanilla, salt, spices, and baking powder.
3Stir in oats and flours. (It will look dry at first, but it will come together.)
4Divide into two balls, flatten into disks and wrap each in plastic.
5Refrigerate for 1/2 an hour.
6Heat oven to 350 F
7Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
8Place on greased cookie sheet. (They don't spread so they can be close together.)
9Bake 12-15 minutes (less time for chewy, more time for crisp).
10Sprinkle with cinnamon sugar while still warm for easy decorating.
11Or frost and decorate as desired.
12I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.I need a low calorie, healthy oatmeal cookie recipe that's chewy, not crunchy?
oatmeal chocolate-chip (and bean!) cookies
These cookies have a low-fat secret. They're full of beans! Idaho State University researchers in Pocatello replaced 75 percent of the butter with beans to create cookies with 105 calories and 3 fat grams (compared with 150 calories and 7 fat grams).
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup drained great Northern, cannellini or any white beans, liquid reserved
3 tbsp butter, softened
1 cup firmly packed light brown sugar
2 large eggs2 of 2oatmeal chocolate-chip (and bean!) cookies (continued)
1 tsp pure vanilla extract
1 cup milk-chocolate chips Heat oven to 350掳F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
Only 105 calories and 3 grams of fat!
Epicurious.com 漏 Cond茅Net, Inc. All rights reserved.
oatmeal chocolate-chip (and bean!) cookies (continued)
1 tsp pure vanilla extract
1 cup milk-chocolate chips Heat oven to 350掳F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
Use brown sugar instead of white sugar and if you want it low in calories use Splenda Brown Sugar.
Any oatmeal cookie will be chewier if you use brown sugar rather than white sugar, or a combination of the two. Light brown sugar will work, but dark brown makes the softest cookie. And if you use steel cut oats, it's a healthy cookie. Use real butter, too. Low calorie? Probably not, but they're so good you don't need more than one or two.
Thanks :-)I need a low calorie, healthy oatmeal cookie recipe that's chewy, not crunchy?
Chewy Oatmeal Cut-Out Cookies
Ingredients
1 cup butter
3/4 cup brown sugar(or a little less)
1 large egg
2 teaspoons vanilla
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup rolled oats
1/2 cup whole wheat flour
2 cups all-purpose flour
cinnamon sugar (optional)
Directions
1Cream butter and sugar well, then beat in egg.
2Add the vanilla, salt, spices, and baking powder.
3Stir in oats and flours. (It will look dry at first, but it will come together.)
4Divide into two balls, flatten into disks and wrap each in plastic.
5Refrigerate for 1/2 an hour.
6Heat oven to 350 F
7Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
8Place on greased cookie sheet. (They don't spread so they can be close together.)
9Bake 12-15 minutes (less time for chewy, more time for crisp).
10Sprinkle with cinnamon sugar while still warm for easy decorating.
11Or frost and decorate as desired.
12I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.I need a low calorie, healthy oatmeal cookie recipe that's chewy, not crunchy?
oatmeal chocolate-chip (and bean!) cookies
These cookies have a low-fat secret. They're full of beans! Idaho State University researchers in Pocatello replaced 75 percent of the butter with beans to create cookies with 105 calories and 3 fat grams (compared with 150 calories and 7 fat grams).
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup drained great Northern, cannellini or any white beans, liquid reserved
3 tbsp butter, softened
1 cup firmly packed light brown sugar
2 large eggs2 of 2oatmeal chocolate-chip (and bean!) cookies (continued)
1 tsp pure vanilla extract
1 cup milk-chocolate chips Heat oven to 350掳F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
Only 105 calories and 3 grams of fat!
Epicurious.com 漏 Cond茅Net, Inc. All rights reserved.
oatmeal chocolate-chip (and bean!) cookies (continued)
1 tsp pure vanilla extract
1 cup milk-chocolate chips Heat oven to 350掳F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
Use brown sugar instead of white sugar and if you want it low in calories use Splenda Brown Sugar.
Any oatmeal cookie will be chewier if you use brown sugar rather than white sugar, or a combination of the two. Light brown sugar will work, but dark brown makes the softest cookie. And if you use steel cut oats, it's a healthy cookie. Use real butter, too. Low calorie? Probably not, but they're so good you don't need more than one or two.
Healthy Low fat/Low calories boneless chicken recipes?
I have a lot of boneless chicken in my freezer and I was wondering what are some delicious low fat/low calorie dinner recipes that I can make with them.
I am also trying to loose weightHealthy Low fat/Low calories boneless chicken recipes?
In my opinion, low sugar Marinades are your secret weapon here. This way you won't have to saute them in butter or oils, but the flavor will be drenched in your chicken overnight! Grilling or baking would be your best cooking styles for low fat, combined with lots of vegetables, fresh herbs, low sodium stocks or broths, and simple seasonings. Some of your more complex seasonings (i.e., McCormick's Chicken Seasoning, for example only) is full of salt and preservatives and ';other ingredients';, and that does not vote well for Low Fat/Caloric intake, although I love this seasoning, I use it sparingly. Now, they are coming out with low sodium ones, thank God but I'm fan of either store bought marinades with a smaller list of chemical inducements or my own ones. I wish you the best of luck eating healthier and losing fat but gaining muscle by exercising and being more active!Healthy Low fat/Low calories boneless chicken recipes?
Prepare your chicken and coat in a mixture of flour and garlic/rosemary, or other seasonings you like; dip in egg and then coat in flour again. Lay down a tiny bit of oil in the pan, enough to coat the bottom, and being to fry.
Then, put some white rice on to boil in some chicken broth (you can use a bouillon cube). Cut up red peppers, mushrooms, and carrots, and add snowpeas; add to the chicken cooking and stir, making sure to flip the chicken over. Sprinkle some fresh or dried garlic over the mixture and cook until the chicken is done. Serve atop the rice and you're done.
Also, try grilled chicken sandwiches. Grill your chicken and add it to toasted bread with lettuce, tomatoes, and light mayonaise. It's delicious and so easy to make.
Good luck!
Stir frys with chic broth and white wine oregano,garlic, lemon pepper
and lots of veggies
I am also trying to loose weightHealthy Low fat/Low calories boneless chicken recipes?
In my opinion, low sugar Marinades are your secret weapon here. This way you won't have to saute them in butter or oils, but the flavor will be drenched in your chicken overnight! Grilling or baking would be your best cooking styles for low fat, combined with lots of vegetables, fresh herbs, low sodium stocks or broths, and simple seasonings. Some of your more complex seasonings (i.e., McCormick's Chicken Seasoning, for example only) is full of salt and preservatives and ';other ingredients';, and that does not vote well for Low Fat/Caloric intake, although I love this seasoning, I use it sparingly. Now, they are coming out with low sodium ones, thank God but I'm fan of either store bought marinades with a smaller list of chemical inducements or my own ones. I wish you the best of luck eating healthier and losing fat but gaining muscle by exercising and being more active!Healthy Low fat/Low calories boneless chicken recipes?
Prepare your chicken and coat in a mixture of flour and garlic/rosemary, or other seasonings you like; dip in egg and then coat in flour again. Lay down a tiny bit of oil in the pan, enough to coat the bottom, and being to fry.
Then, put some white rice on to boil in some chicken broth (you can use a bouillon cube). Cut up red peppers, mushrooms, and carrots, and add snowpeas; add to the chicken cooking and stir, making sure to flip the chicken over. Sprinkle some fresh or dried garlic over the mixture and cook until the chicken is done. Serve atop the rice and you're done.
Also, try grilled chicken sandwiches. Grill your chicken and add it to toasted bread with lettuce, tomatoes, and light mayonaise. It's delicious and so easy to make.
Good luck!
Stir frys with chic broth and white wine oregano,garlic, lemon pepper
and lots of veggies
Any recipes for a healthy version of mexican tacos?
like these:
http://d2.biggestmenu.com/00/00/91/6e27e鈥?/a>Any recipes for a healthy version of mexican tacos?
Healthy Tacos
Mexican Beef
1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 tablespoons oregano leaves
1 cup tomatoe sauce
1 1/2 tsp. salt
This mexican beef recipe is an all time favorite.
If you use ground sirloin instead of ground beef your meat will stay chunkier.
Ground beef will break down into smaller pieces.
It just depends on how you like it.
You can use either one.
Once you have made this mexican beef recipe, you can use it in a number of my other mexican recipes like beef enchiladas, burritos, chili beans, tacos, quesadillas, tostadas and tamale pie.
So let's get started.
1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 tablespoons oregano leaves
1 cup tomatoe sauce
1 1/2 tsp. salt
Take a large frying pan, nonstick preferred.
Heat the oil over medium low heat. Add the onion and saute for 3 to 4 minutes.
Add:
1 1/2 lbs. ground sirloin or ground beef
1 1/2 tsp. salt
Cook the beef over medium heat until almost done.
Add 3 or 4 cloves of minced garlic depending on your tolerance and desire for its taste. 3 cloves will be subtle in flavor.
Cook an additional 3 minutes.
Add:
2 1/4 tsp. ground cumin
1 cup tomatoe sauce
In a blender add:
3/4 cup water
1/4 cup oregano leaves
Blend for 10 seconds and pour onto the meat.
Cook for 10 minutes and lower heat to simmer for 10 minutes
Tacos
Hold two taco shells up on a plate with one hand.
With a slotted spoon, scoop up and drain
some of the hot mexican beef and put it into the taco shells.
This taco recipe is perfect served with refried beans and rice.
And some lettuce, tomatoes and shredded cheese,if you wish
Let's not forget to add a little salsa too!
Ole!Any recipes for a healthy version of mexican tacos?
===
Shredded Beef for Tacos
1 (4 pound) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Serve on soft corn tortillas with shredded lettuce, diced onions, tomatoes, etc.
===============
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
=================================
Anaheim Fish Tacos
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
=================================
Real mexican tacos, like the ones in mexico city(where Im come from)are very healthy, is simple like this:
CORN TORTILLAS, NOOOOOOOOOOO FLAVOR, THAT'S YANKI
JUST HEAT TORTILLAS, AND PUT INSIDE MEAT, CHICKEN BREAST, BEANS, SHRIMPS, EGGS, ADD SOME HOT SAUCE, AND OF COURSE ';';GUACAMOLE';';
GUACAMOLE:
AVOCADO, TOMATOE(SLICED IN SQUARE), UNION,CHILE VERDE,LIIME,SALT AND READY!!!!!!!!!!
I HOPE YOU COULD UNDERSTAND MY TERRIBLE ENGLISH.
ok. heres one
NO - FRYING TACOS
1/2 lb. very lean ground beef
1/2 lb. ground turkey
1/4 c. green onions, chopped
1 1/2 c. tomato sauce
1 (3 to 4 oz.) can green chilies, diced
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 to 2 tsp. chili powder
10 to 12 corn tortillas
Garnishes: Shredded lettuce, shredded zucchini, chopped green onion, chopped mushrooms, chopped tomatoes, grated cheese
Brown meat in non-stick frying pan over medium heat. Drain fat. Add onions and cook until limp. Add remaining ingredients except tortillas. Simmer uncovered 15 to 20 minutes. To prepare taco shells, preheat oven to 375 degrees. If tortillas have been in the refrigerator allow them to come to room temperature to prevent cracking. Loosely fold a limp tortilla over two rods of the oven rack so that it hangs down in the shape of a finished taco shell. Heat 3 to 4 minutes for a soft shell or 5 to 7 minutes for a crisp one. Fill taco shells with meat mixture and pass the garnishes. Makes 6 servings.
and heres another one
NAVAHO TACO - FRY BREAD
2 c. self-rising flour
1 c. buttermilk
Oil
TACO MIX:
Any taco meat mix
1 lb. hamburger
3 tomatoes, chopped
1 sm. pkg. sour cream
1/2 chopped onion
1/2 head lettuce, chopped
1 sm. can black olives, chopped
Taco sauce %26amp; shredded Cheddar cheese
Fry Bread: In skillet heat 2 inches of oil to 350 degrees. Mix flour and buttermilk. Dough may be rolled out and cut into 2 inch squares or patted into 6 inch pieces. Drop into hot oil, fry until golden brown. (Keep in warm oven until ready to serve.)
Nacho Taco Topping: Fry hamburger then drain off grease, add taco mix. Set aside (ready to serve). Put chopped tomatoes, onions, olives, lettuce, sour cream and shredded Cheddar cheese in separate dishes. Add to top of Fry Bread to taste.
i hope this was what you were looking for :)
good luck!
can't see the pic from where i am but ,
you can use corn tortillas warmed up, not fried
fish or shrimp
cabbage and salsa to top
very good and healthy!!!
use crumbled soy meat subsitute(comes crumbled and flaavored) and mix with taco flavoring. no sour cream.
yum.. i love that link image.... and i love kebab too..
bye bye
http://d2.biggestmenu.com/00/00/91/6e27e鈥?/a>Any recipes for a healthy version of mexican tacos?
Healthy Tacos
Mexican Beef
1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 tablespoons oregano leaves
1 cup tomatoe sauce
1 1/2 tsp. salt
This mexican beef recipe is an all time favorite.
If you use ground sirloin instead of ground beef your meat will stay chunkier.
Ground beef will break down into smaller pieces.
It just depends on how you like it.
You can use either one.
Once you have made this mexican beef recipe, you can use it in a number of my other mexican recipes like beef enchiladas, burritos, chili beans, tacos, quesadillas, tostadas and tamale pie.
So let's get started.
1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 tablespoons oregano leaves
1 cup tomatoe sauce
1 1/2 tsp. salt
Take a large frying pan, nonstick preferred.
Heat the oil over medium low heat. Add the onion and saute for 3 to 4 minutes.
Add:
1 1/2 lbs. ground sirloin or ground beef
1 1/2 tsp. salt
Cook the beef over medium heat until almost done.
Add 3 or 4 cloves of minced garlic depending on your tolerance and desire for its taste. 3 cloves will be subtle in flavor.
Cook an additional 3 minutes.
Add:
2 1/4 tsp. ground cumin
1 cup tomatoe sauce
In a blender add:
3/4 cup water
1/4 cup oregano leaves
Blend for 10 seconds and pour onto the meat.
Cook for 10 minutes and lower heat to simmer for 10 minutes
Tacos
Hold two taco shells up on a plate with one hand.
With a slotted spoon, scoop up and drain
some of the hot mexican beef and put it into the taco shells.
This taco recipe is perfect served with refried beans and rice.
And some lettuce, tomatoes and shredded cheese,if you wish
Let's not forget to add a little salsa too!
Ole!Any recipes for a healthy version of mexican tacos?
===
Shredded Beef for Tacos
1 (4 pound) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Serve on soft corn tortillas with shredded lettuce, diced onions, tomatoes, etc.
===============
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
=================================
Anaheim Fish Tacos
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
=================================
Real mexican tacos, like the ones in mexico city(where Im come from)are very healthy, is simple like this:
CORN TORTILLAS, NOOOOOOOOOOO FLAVOR, THAT'S YANKI
JUST HEAT TORTILLAS, AND PUT INSIDE MEAT, CHICKEN BREAST, BEANS, SHRIMPS, EGGS, ADD SOME HOT SAUCE, AND OF COURSE ';';GUACAMOLE';';
GUACAMOLE:
AVOCADO, TOMATOE(SLICED IN SQUARE), UNION,CHILE VERDE,LIIME,SALT AND READY!!!!!!!!!!
I HOPE YOU COULD UNDERSTAND MY TERRIBLE ENGLISH.
ok. heres one
NO - FRYING TACOS
1/2 lb. very lean ground beef
1/2 lb. ground turkey
1/4 c. green onions, chopped
1 1/2 c. tomato sauce
1 (3 to 4 oz.) can green chilies, diced
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 to 2 tsp. chili powder
10 to 12 corn tortillas
Garnishes: Shredded lettuce, shredded zucchini, chopped green onion, chopped mushrooms, chopped tomatoes, grated cheese
Brown meat in non-stick frying pan over medium heat. Drain fat. Add onions and cook until limp. Add remaining ingredients except tortillas. Simmer uncovered 15 to 20 minutes. To prepare taco shells, preheat oven to 375 degrees. If tortillas have been in the refrigerator allow them to come to room temperature to prevent cracking. Loosely fold a limp tortilla over two rods of the oven rack so that it hangs down in the shape of a finished taco shell. Heat 3 to 4 minutes for a soft shell or 5 to 7 minutes for a crisp one. Fill taco shells with meat mixture and pass the garnishes. Makes 6 servings.
and heres another one
NAVAHO TACO - FRY BREAD
2 c. self-rising flour
1 c. buttermilk
Oil
TACO MIX:
Any taco meat mix
1 lb. hamburger
3 tomatoes, chopped
1 sm. pkg. sour cream
1/2 chopped onion
1/2 head lettuce, chopped
1 sm. can black olives, chopped
Taco sauce %26amp; shredded Cheddar cheese
Fry Bread: In skillet heat 2 inches of oil to 350 degrees. Mix flour and buttermilk. Dough may be rolled out and cut into 2 inch squares or patted into 6 inch pieces. Drop into hot oil, fry until golden brown. (Keep in warm oven until ready to serve.)
Nacho Taco Topping: Fry hamburger then drain off grease, add taco mix. Set aside (ready to serve). Put chopped tomatoes, onions, olives, lettuce, sour cream and shredded Cheddar cheese in separate dishes. Add to top of Fry Bread to taste.
i hope this was what you were looking for :)
good luck!
can't see the pic from where i am but ,
you can use corn tortillas warmed up, not fried
fish or shrimp
cabbage and salsa to top
very good and healthy!!!
use crumbled soy meat subsitute(comes crumbled and flaavored) and mix with taco flavoring. no sour cream.
yum.. i love that link image.... and i love kebab too..
bye bye
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