Healthiest Recipes you can give me! :)?

I am currently putting together a recipe box with REALLY healthy recipes. Things that you know are really great for you, and things that taste great and are good for the body! I REALLY appreciate your help! :) Thanks so much!!Healthiest Recipes you can give me! :)?
Sweet Potato Soup





This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions.';





Original recipe yield:


6 servings





PREP TIME 20 Min


COOK TIME 1 Hr


READY IN 1 Hr 20 Min


INGREDIENTS


1 1/2 cups dry yellow lentils


2 1/2 cups water


1/4 teaspoon ground turmeric


1 sweet potato, peeled and cut into 1-inch cubes


2 tablespoons vegetable oil, divided


1 onion, finely chopped


1 tomato, finely chopped


3 fresh jalapeno peppers, seeded and finely diced


salt and freshly ground black pepper to taste


chopped fresh cilantro, for garnish


DIRECTIONS


Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.


Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.


Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.








Fruit Salsa and Cinnamon Chips











';Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!';


';This is a very refreshing drink!';





Original recipe yield:


20 (4 ounce) servings





PREP TIME 30 Min


COOK TIME 5 Min


READY IN 4 Hrs 35 Min


INGREDIENTS


1 3/4 cups white sugar


8 cups water


1 1/2 cups lemon juice


DIRECTIONS


In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.


Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


Calories: 72





Total Fat: 0g


Cholesterol: 0mg


Sodium: 3mg


Total Carbs: 19.1g


Dietary Fiber: 0.1g


Protein: 0.1g











Exotic Indian Tangy Rice











';This rice is a little sour and tangy, very traditional south Indian food. It is easy to make and one of my favorites. I hope you would enjoy it too. All the best.';





Original recipe yield:


6 servings





PREP TIME 15 Min


COOK TIME 25 Min


READY IN 40 Min


INGREDIENTS


4 cups water


2 cups long grain rice, rinsed and drained


1/2 teaspoon salt, or to taste


2 tablespoons vegetable oil, divided


1/4 cup coarsely chopped cashews


7 small dried chile peppers


1 teaspoon mustard seed


1 teaspoon cumin seed


10 kaffir lime (curry) leaves


1 teaspoon ground turmeric


1/4 cup fresh lime juice


2 tablespoons tamarind paste


1 cup plain yogurt


DIRECTIONS


Measure the water into a large saucepan and bring to a boil. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.


Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.


Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.


When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet. Garnish with the remaining nuts and serve with plain yogurt on the side.











Soba noodles











鈥?Japanese noodles made with buckwheat and wheat flour 鈥?have a dark brown-gray color. Here they're topped with lean sirloin, fresh asparagus and broccoli florets to make a one-dish meal.





SERVES 4


Ingredients


8 ounces loin steak, cut into 1/2-inch strips


4 ounces dry soba noodles


2 cups chopped fresh asparagus, cut into 1-inch segments


2 cups broccoli florets





For the sauce


1/2 cup reduced-sodium soy sauce


1/3 cup rice wine vinegar


1 tablespoon sesame oil


2 tablespoons freshly grated ginger root, peeled


1 teaspoon sugar


Cracked black pepper, to taste











Directions


Lightly coat a large, nonstick frying pan with cooking spray. Over high heat, saute the strips of steak until slightly pink, about 5 minutes. Set aside on a covered platter to keep warm.





Fill a large pot 3/4 full with water and simmer. Add the soba noodles and cook until almost tender, about 10 minutes, or according to package directions. Drain the pasta thoroughly. Rinse the noodles and drain again.





Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus and broccoli florets, cover and steam until tender, about 10 minutes. Add the vegetables to the noodles and toss gently to mix evenly.





To make the sauce, in a small saucepan over medium heat combine the soy sauce, rice wine vinegar, sesame oil, ginger, sugar and pepper. Heat until warmed.





Divide the noodle-vegetable mixture onto warmed plates. Add the strips of steak and drizzle with the sauce. Serve immediately.


Protein 23 g Sodium 800 mg


Carbohydrate 32 g Fiber 5 g


Total fat 15 g Potassium 687 mg


Saturated fat 5 g Calcium 68 mg


Monounsaturated fat 6 gHealthiest Recipes you can give me! :)?
Stuffed Chicken Breast





Ingredients:


4 small boneless, skinless chicken breasts


1/4 teaspoon each: salt, onion powder and dried dill weed


1 (10 ounce) package frozen asparagus spears, thawed and drained


1/2 medium red bell pepper, seeded and cut into thin strips


Mock Hollandaise sauce


2 tablespoons reduced-fat margarine


1 tablespoon all-purpose flour


1/4 teaspoon salt


2/3 cup non-fat milk


1 egg yolk


1/2 teaspoon grated lemon peel


2 teaspoons lemon juice





Prep:


Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.





Mock Hollandaise Sauce:


Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.





Makes 4 Servings


Serving Size: 1 stuffed breast





Nutrients per serving:


Calories: 213


Total fat: 6 grams


Saturated fat: 1 gram


Cholesterol: 122 mg


Sodium: 441 mg


Carbohydrate: 8 grams


Protein: 32 grams


Dietary fiber: 2 grams
Check out the long list of websites I gave in another thread for bazillions of ';healthy'; recipes, in all kinds of food categories:





http://answers.yahoo.com/question/index;鈥?/a>








HTH, and good luck with it!





Diane B.
Healthy Pizza:





1戮 hours 1录 hours prep


1 Pizza





1 package dry yeast


1/8 cup warm water


3/4 cup all-purpose flour


3/4 cup deffated soy flour


1/2 teaspoon salt


cornmeal


1/2 cup pizza sauce


4 ounces shredded fat free mozzarella cheese


seasoning





1. Combine yeast and water and let sit for 10 minutes.


2. Pour the yeast mixture and salt in the flour and mix well.


3. Put the flour in an oiled bowl and cover.


4. Let it sit until double (1 hour).


5. Put some cornmeal in a pizza pan and put the flour on the pan.


6. Spread the pizza onto the pan.


7. Let it sit for 20 minutes.


8. Add pizza sauce, cheese, and toppings.


9. Bake at 400 degrees for 20-25 minutes or until cheese is melted.


10. Serve.
Shrimp kabobs





Skewer shrimp with your favorite chopped veggies and spray lightly with a mixture of olive oil and white wine, season with oregano and pepper and grill/broil till shrimp turns pink then serve with lots of lemon wedges and a nice green salad
Hi Whitney,


I'm happy to share with you a salad that has healthy ingredients.


We hear all the time that we need to eat dark leafy greens and the red and yellow veggies so this salad goes in that direction.





';Green green green healthy Salad';





fresh spinach


romaine lettuce


red sliced onion


snow peas


fresh parsley


shredded carrots


sweet red bell pepper


alfalfa sprouts


2 hard boiled eggs (optional)





Wash the lettuces and other veggies.


dry them off and chop, tear or slice them.


if using the egg crack, peel and slice egg.


Layer the lettuces and the rest of the ingredients.





Now in a medium bowl, mix olive oil, red wine vinegar, sugar, Parmesan cheese grated, salt and fresh ground black pepper. I never measure I just put the amounts I feel is right for the size of the salad...usually the ratio is 1 part vinegar to 3 parts oil...that is the main rule making your own dressing.





You can also top this salad with toasted croutons.





Best wishes,


Mama Jazzy Geri
check out foodnetwork.com.... or go to ivillage.com %26amp; click on the food tab... tons of good recipes on both sites... best of luck to you...
Even if you are not diabetic, the sites with diabetic recipes are a good place to start. They are generally low in carbs and fat and most have the nutritional values listed with the recipe. Here are a couple of good ones:





Broiled Asian Steak


(makes 4 servings with planned-overs)








Marinade:


1 garlic clove, minced


1 tablespoon (15 ml) canola oil


1 tablespoon (15 ml) fresh lemon juice


1 teaspoon (5 ml) Worcestershire sauce


1 teaspoon (5 ml) soy sauce


1 teaspoon (5 ml) wasabi paste (Japanese horseradish) or 2 teaspoons (10 ml) prepared horseradish


1/4 teaspoon (1.25 ml) fresh ground pepper


few drops liquid hot pepper sauce





2 pounds (960 g) top round steak, cut 1-inch (2.5 cm) thick and trimmed of all fat








In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch (0.5 cm) deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times.


Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches (10 cm) from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare).


Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices. Arrange half of the steak slices on a heated serving platter and nap with hot marinade. Wrap remaining steak slices in aluminum foil; refrigerate to use in day 2.


Per serving: 204 calories (35% calories from fat), 31 g protein, 8 g total fat (2.2 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 77 mg cholesterol, 131 mg sodium


Exchanges: 4 lean meat











Baked Shrimp Indienne





1/2 cup butter


1 clove garlic -- minced


1 tablespoon onion -- grated


1 teaspoon fresh parsley -- chopped


1 teaspoon fresh chervil -- chopped


1 teaspoon fresh tarragon -- chopped


1/8 teaspoon turmeric


1/8 teaspoon ground mace


1/8 teaspoon coriander


1 teaspoon salt


1/2 cup sherry


1 1/2 pounds shrimp -- cooked and peeled


1 1/2 cups bread crumbs


1/4 cup butter -- melted





Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.


{{No nutritional info availible for this}}
Here's my fave, that I just kind of made up last summer.... even my kids loveit.





6 cups assorted baby lettuces ( spring mix)


4 grilled chicken breast, cubed,


chopped red pepper, green onion, cukes, grape tomatoes, etc


1/4 cup toasted whole almonds


2 large ripe oranges





Toss together everything except oranges.





Peel oranges with a knife, leaving no pith or rind behind at all, chopp oranges, and toss them with the salad. Squeeze the peels ovre the sald to get the last of the juice. Allow to marinate about 1/2 hour and serve. Tastes delicious, and you have no added fat!





Another one i like is a fennel and orange salad. Slice 2 bulbs fennel, 1 red onion, 2 peeled lemons, 2 peeled oranges and layer them together on a pretty plate. Drizzle with 2 tbsp olive oil, and sprinkle with kosher salt and freshly ground pepper, add some torn basil. Allow flavours to meld together in the fridge for an hour or so before serving. YUM!
salads! lettuce tomatoe,salt, lemon, broccoli!good stuff !
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