Anybody have a great healthy food recipe?

This is perfect for cold weather





SUPER HEALTHY SUPER AFFORDABLE CHICKEN


NOODLE SOUP





Equipment needed:





8 qt. stock/soup pot and cover


3 or 4 quart soup pot


ladle


cutting knife


cutting board








Ingredients:





1 whole chicken, cut up


3 12 oz. cans fat-free chicken broth


1 lb bag carrots


1 large onion


1 bunch celery


1 8 oz. package baby Portabella mushrooms


3 medium leaves kale


8 oz egg noodles


salt


freshly grated black pepper


1 bay leaf


陆 tsp chili powder


录 tsp coriander


crushed red pepper flakes, to taste





Beth's Comment: This is my super-affordable chicken noodle soup! The estimated cost of this entire meal is $15-20 depending on local grocery costs. This soup offers 10-15 servings, so 1 batch lasts almost an entire week of lunches and dinners for two people. The only downside is that the entire recipe takes about 6 hours to make. I usually make this soup two separate nights after work. This allows me to cook the chicken and chop all the vegetables one night. The second night, the broth is cool enough to skim off fat and finish off the soup.





Preparation:





1st Part: Fill an 8 quart stock pot slightly more thanhalf full with water. Add 1 12 oz can of chicken broth. Add a 陆 tsp of salt and 陆 tsp of pepper. Bring to a boil.


While waiting for the water to boil, wash chicken parts and trim off some skin and fat (not all of it, though).





Once the water is boiling, add bay leaf and washed chicken. Reduce to a low/medium simmer. Cover and simmer for 2-3 hours or until the meat on the chicken falls off bone very easily. Remove from heat.





Remove chicken from stock and allow to cool to the touch. Pick meat off the bones and discard skin, bones, and undesirable meat.





Strain stock pot to remove bay leaf and any remaining bones, etc.





Allow soup broth to cool, then refrigerate for about an hour. This will solidify the fat on top, allowing for easier removal. Skim fat off the top of the broth.





2nd Part: Wash all vegetables. Chop entire bag of carrots (without peeling the carrots of their skins, that鈥檚 the healthy part!). Chop 6-7 stalks of celery. Peel and chop entire onion. Chop entire package of portabella mushrooms. Chop kale leaves into manageable strips.





Return stock pot to burner. Add 2 cans of chicken broth (to boost the flavor). Bring stock to a high simmer. Add 1 tablespoon of salt, 1 teaspoon of black pepper, 陆 teaspoon of chili powder, and 录 teaspoon of coriander (add crushed red pepper flakes here if you like it with more bite). Add all chopped vegetables. Reduce to a low simmer for 2 hours.





When veggies and stock are almost done, take a 3 or 4 quart pot and fill with water. Bring to boil. Add 8 oz of egg noodles and salt to taste. Follow package directions for al dente pasta. Make sure to rinse noodles in cold water when they are done.





Once vegetables are finished simmering, add chicken and egg noodles. Continue to heat on low for 10 minutes to bring chicken and noodles up to temperature. Remove from heat and ENJOY!Anybody have a great healthy food recipe?
Lettuce mixed with celery, cucumbers, tomatoes, and carrots with NO dressing that will fattin it up! and some good ole' fashion H2O to drink. There you have a healthy recipe, flavorless but healthy as can be :)Anybody have a great healthy food recipe?
Green Beans with Bacon-Balsamic Vinaigrette


2 pounds green beans


2 bacon slices


1/4 cup minced shallots


3 Tbsp. coarsely chopped almonds


2 Tbsp. brown sugar


1/4 cup white balsamic vinegar





Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.


Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; saut茅 1 minute. Add almonds; saut茅 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.


Pour vinaigrette over beans, tossing gently to coat.





Yield: 8 servings (serving size: 3/4 cup)





CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g





--Cooking Light, November 1996.


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Brussels Sprouts with Hazelnuts





1 cup water


陆 tsp. kosher salt


1 lb. Brussels sptours, cleaned, trimmed, and X-scored at the base


1 Tbsp. butter


2 Tbsp. chopped, toasted hazelnuts


Kosher salt and FGBP to taste





In a large skillet over med. heat, bring water and salt to a boil; add Brussels sprouts. Cook covered, stirring occasionally, for 20 minutes or until tender. (add more water if skillet becomes dry)


Uncover; raise heat to med-high and ocok until water is evaporated. Add butter and hazelnuts, cooking until nuts are fragrant, 3-5 minutes. Season with salt and pepper and serve.
Warm lamb salad with mint pesto





This warm summer salad combines succulent lamb and crisp greens with a fresh-tasting mint pesto. It's perfect for a healthy Tuesday night dinner.





Preparation Time 20 minutes





Cooking Time 5 minutes





Ingredients (serves 4)


6 (about 300g) lamb leg steaks


1 tsp olive oil


Salt %26amp; freshly ground black pepper


1 x 80g pkt baby rocket leaves


100g 97 per cent fat-free semi-dried tomatoes


5 large radishes, washed, stems and roots trimmed, thinly sliced


1 small red onion, halved, thinly sliced


12 kalamata olives, drained


1/4 cup firmly packed fresh mint leaves


Mint pesto


1 cup firmly packed fresh mint leaves


15g toasted pine nuts (Ducks brand)


10g parmesan, finely grated


2 tsp extra virgin olive oil


2 garlic cloves, crushed


60ml (1/4 cup) vegetable or chicken stock


Salt %26amp; freshly ground black pepper


Method


To make the mint pesto, place the mint and pine nuts in the bowl of a small food processor and process until finely chopped. Add the parmesan, oil and garlic, and process until well combined. Add the stock and process until well combined. Season with salt and pepper and pour into an airtight container or screw-top jar. Set aside.


Preheat a chargrill or barbecue on medium-high. Brush the lamb with oil and season with salt and pepper. Cook on preheated grill for 2 minutes each side for medium rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 10 minutes to rest.


Divide the rocket among four serving plates. Sprinkle over the tomatoes, radish, onion and olives. Use a sharp knife to cut the lamb across the grain into 1cm-wide strips. Scatter lamb over the salad and drizzle with pesto. Serve immediately.
Healthy Tostadas:





35 min 20 min prep


3 servings





6 corn tortillas


1/4 cup olive oil


1 lb ground beef


1/2 teaspoon ground red pepper


1/2 teaspoon garlic powder


1 teaspoon sea salt


1 tomato, chopped


green onions, chopped


lettuce





Pour olive oil in pan and heat on med-high heat.


Put corn tortillas in one at a time and fry till brown and crispy, then put them on plate lined with paper towel to drain.


Drain oil and add ground beef to pan.


Brown ground beef and drain fat.


add red pepper, garlic powder and sea salt.


Mix ingredients until well mixed and put on top of tortilla, add chopped tomato, green onion and lettuce and top with salsa if desired.


You can also add cheese and sour cream if desired.
This is absolutely delicious! : ) Try it:





Seafood Salad





Ingredients:





* 2 tablespoons light mayonnaise


* 1/3 cup fat-free or light sour cream


* Juice from 1/2 lemon


* 1 cup shredded, cooked crabmeat or imitation crabmeat (about 1/3 pound)


* 1 cup bay shrimp, cooked (about 1/3 pound)


* 1/2 cup chopped celery


* 1/4 teaspoon salt (optional)


* 1/4 teaspoon freshly ground pepper (add more to taste)


* 2 tablespoons sliced black olives


* 1 green onion, chopped


* 6 cups chopped Romaine or green leaf lettuce or spinach





Preparation:


1. Combine light mayonnaise with sour cream and lemon juice in medium bowl.


2. Stir in crab, shrimp, celery, salt, pepper, olives, and green onions. Chill at least 1 hour.


3. Serve each serving of seafood salad on a bed of 2 cups of lettuce greens.





Yield:


3 servings





Nutritional Information:


Per serving: 180 calories, 22 g protein, 9.3 g carbohydrate, 5.8 g fat (0.9 g saturated fat, 1.7 g monounsaturated fat, 2.7 g polyunsaturated fat), 139 mg cholesterol, 2 g fiber, 343 mg sodium. Calories from fat: 29%.
Breakfast:


Heart Shaped Whole-Wheat Pancakes with Strawberry Sauce





3/4 cup all-purpose flour


3/4 cup whole-wheat flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


2 large eggs


1 cup low-fat buttermilk


1/2 cup non-fat milk


1 tablespoon honey


1/4 teaspoon vanilla


Strawberry sauce, recipe follows


Confectioners' sugar, optional


Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.


In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.


Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.





Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.





Strawberry sauce:


16 ounces strawberries, fresh or frozen (unsweetened, thawed)


1 teaspoon lemon juice


2 tablespoons maple syrup


Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.





Yield: 4 servings (serving size about 1/3 cup)








Lunch:





Grilled Chicken Caesar

















1/4 cup pasteurized egg product


1 clove of garlic, minced (about 1/2 teaspoon)


1 1/2 teaspoons anchovy paste


1/2 teaspoon Dijon mustard


1/4 teaspoon Worcestershire sauce


2 tablespoons lemon juice


2 tablespoons olive oil


1/4 cup finely grated Parmesan


Salt and freshly ground black pepper


6 cups coarsely torn romaine lettuce


2 cups of baby spinach leaves


2 cups of whole-grain croutons


4 grilled chicken breast halves (about 4 ounces each), sliced


In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.


In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.





Dinner:





Garden Risotto

















6 cups low-sodium chicken broth


2 teaspoons olive oil


1 medium onion, chopped


1 1/2 cups Arborio rice


1/2 cup dry white wine


3/4 teaspoon salt


Freshly ground black pepper


3 lightly packed cups baby spinach leaves


1 cup frozen peas


1/2 pound asparagus, steamed and cut into 3/4-inch pieces


1/4 cup freshly grated Parmesan


Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.


Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.