I need some healthy recipes...?

I'm going on a diet I need some healthy recipes.I need some healthy recipes...?
Beef stroganoff :





1/2 cup chopped onion


1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed


4 cups uncooked yolkless egg noodles


1/2 can fat-free cream of mushroom soup (undiluted)


1/2 cup of water


1 tablespoon all-purpose (plain) flour


1/2 teaspoon paprika


1/2 cup fat-free sour cream





how to:


-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.





-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.





-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.





-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.





-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.








``


Pear and toasted pecan chutney :


(..can be used with curries or to dress up grilled chicken or a sandwich)





1 cup white grape juice or apple juice


4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped


1/4 cup cider vinegar


1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger


1/2 teaspoon ground cinnamon


1/2 teaspoon mustard seed


1/4 teaspoon red pepper flakes


1/4 cup chopped pecans, lightly toasted





how to:


-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.





-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.





-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.





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Shrimp-apple salad :





1 tablespoon water


48 tiny frozen shrimp, thawed (about 1 cup)


2 tablespoons chopped red onion


3 apples, cored and cubed


1/4 cup lemon juice


1/2 cup diced celery


1 tablespoon chopped parsley


1 teaspoon dried dill


4 teaspoons horseradish


1/2 cup fat-free mayonnaise


Ground black pepper, to taste


4 tomatoes, cored





how to:


-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.





-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.





-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.





-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.








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Chicken strips with honey mustard sauce :


(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)





4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips


1/4 cup fat-free milk


1/4 cup all-purpose (plain) flour


1/4 teaspoon salt


1/4 teaspoon cracked black pepper


2 tablespoons canola oil





~ For the dipping sauce:


1/2 cup honey


1/4 cup Dijon mustard





how to:


-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.





-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.





-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.





-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.





``


Island chiller :


(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)





2 packages (10 ounces each) frozen unsweetened strawberries


1 can (30 ounces) crushed pineapple with juice


3 cups orange juice


2 quarts carbonated water, chilled


16 fresh strawberries





how to:


-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.





-- Pour the strawberry mixture into ice cube trays and freeze.





-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.





``I need some healthy recipes...?
ello, ello !





- Here's a range:





Low-fat chicken, lemon %26amp; herb burger: 4





3 slices white bread, crusts removed


600g lean chicken-breast mince


3 garlic cloves, chopped


1/4 cup torn basil leaves


1/4 cup torn mint leaves


1 small lemon, rind grated, juiced


30ml low-fat milk


150g cherry tomatoes, halved


1/2 small red onion, thinly sliced


1/4 cup flat-leaf parsley leaves


Light olive oil, to brush


4 butter lettuce leaves


1 roasted red capsicum


1 roasted yellow capsicum


4 hamburger buns, toasted


Low-fat natural yoghurt and paprika, to serve





Place bread in a food processor and process until you have fine crumbs. Add mince, garlic, basil, mint, lemon rind and milk and process for a few seconds until well combined. Season with salt and pepper. Form into 4 patties, then refrigerate for 30 minutes.


Place tomato, onion, parsley and 1 tablespoon of lemon juice in a bowl. Season with salt and pepper.


Preheat oven to 170掳C. Brush patties with a little olive oil. Preheat a non-stick frying pan over medium-high heat. Add the patties in batches and cook for 1-2 minutes each side until golden. Transfer to a baking tray in the oven for 5 minutes until cooked through.


Place lettuce leaves and roasted capsicum on the bun base, top with a pattie and some tomato salad. Add a dollop of yoghurt and dust with paprika. Serve with bun top.





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Almond %26amp; pistachio dukkah couscous:





1.125L (4 1/2 cups) chicken stock


500g couscous


2 lemons, cut into wedges


2 x 75g pkts toasted slivered almonds


2 tbs pistachio dukkah


1/2 cup continental parsley leaves


260g (1 cup) Greek-style yoghurt





Place the stock in a large saucepan over high heat and bring to the boil. Remove from heat and add couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.


Meanwhile, preheat a chargrill on medium-high. Cook lemon on grill for 2 minutes each side or until charred.


Add the almonds, dukkah and parsley to the couscous and toss to combine. Transfer to a large serving bowl. Top with lemon and serve with yoghurt, if desired.





Tip: Make this recipe up to 15 minutes before serving.





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Baked maple-glazed salmon with wilted spinach: 4





1/2 cup (125ml) freshly squeezed orange juice


1/3 cup (80ml) maple syrup


2 tsp freshly grated ginger


1 garlic clove, crushed


4 x 180g salmon fillets, without skin


2 tsp olive oil


150g baby spinach leaves





Preheat the oven to 200掳C. Line a baking tray with baking paper.


Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.


Place salmon on prepared tray. Reserve half the maple glaze. Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.


Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.


To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.





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Balsamic chicken and white bean salad: 4





600g skinless chicken thigh fillets, trimmed


2 garlic cloves, crushed


1 tablespoon wholegrain mustard


2 tablespoons balsamic vinegar


olive oil cooking spray


400g can cannellini beans, drained


250g cherry tomatoes, halved


1/2 cup low-fat feta cheese, crumbled


50g rocket leaves


1 lemon, cut into wedges, to serve





Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.


Preheat a barbecue plate on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.


Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plates. Season with pepper. Serve with lemon.





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Tasty and healthy - Enjoy!
Pasta with chicken


1 pkg. of fresh linguine noodles


1lb. chicken


Sun-dried tomatoes- chopped


Capers (drained)


Fresh Basil/or dried


Mushrooms-chopped


Fresh Parmesan cheese


Balsamic Vinegar


Garlic %26amp; Herb seasonings


Butter


Extra Virgin Olive Oil


Sea salt %26amp; black pepper to taste


1. Pre-heat oven to 350.


2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.


3. Add balsamic vinegar, and place in oven for about 20-30 minutes.


4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.


5. Saut茅 mushrooms in butter and salt and pepper.


6. Set aside.


7. When chicken is done, cut into pieces and boil noodles.


8. Drain water when the noodles are done. ( Leave the noodles in the pot)


9. Add olive oil, salt and pepper. Mix well.


10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.


11. Combine well.


12. Serve warm with dipping spices and French bread.


Pizza


1 pre-done pizza dough


1 ball of mozzarella


Package of pre-shredded mozzarella


1 bottle of pizza sauce


Bell peppers-chopped


Green onions-chopped


Sun-dried tomatoes-chopped


Pepperoni- sliced


Chicken-chopped


Broccoli- chopped


Mushrooms- sliced/chopped


Banana peppers


Fresh/dried basil


Basil pesto


Red pepper flakes


1. Pre-heat oven to 350.


2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.


3. Spread evenly.


4. Top with a little drizzle of olive oil.


5. Poke holes and place in oven.


6. While in oven, chopped the meats, vegetables, cheeses.


7. Bake for about 6 -7 minutes or until lightly browned.


8. Place fresh ingredients as desire.


9. Place back into the oven for about 10-15 minutes.
This first one looks something like this:


http://img4.realsimple.com/images/food-r鈥?/a>


Strawberry Shortcake:


Ingredients


STRAWBERRIES:


4 cups sliced strawberries


1/4 cup sugar





SHORTCAKE:


2 cups all-purpose flour


1/4 cup sugar


2 teaspoons baking powder


1 teaspoon grated lemon rind


1/2 teaspoon salt


1/4 teaspoon baking soda


6 tablespoons chilled butter, cut into small pieces


2/3 cup fat-free buttermilk


1/2 teaspoon vanilla extract


Cooking spray


1 large egg white, lightly beaten


1 1/2 teaspoons turbinado sugar or granulated sugar





REMAINING INGREDIENTS:


2 cups frozen fat-free whipped topping, thawed


Whipped topping (optional)


Whole strawberry (optional)


Preparation


To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.





Preheat oven to 400掳.





To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).





Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.





Bake at 400掳 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.





Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.





Nutritional Information


Calories:


246 (27% from fat)


Fat:


7.4g (sat 4.4g,mono 2.1g,poly 0.5g)


Protein:


4g


Carbohydrate:


40.3g


Fiber:


2.2g


Cholesterol:


19mg


Iron:


1.6mg


Sodium:


348mg


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Next one looks like this:


http://i.timeinc.net/recipes/i/recipes/c鈥?/a>





Creamy Mac and Cheese





Ingredients


4 cups uncooked medium elbow macaroni


3 tablespoons all-purpose flour


1 teaspoon salt


1/4 teaspoon black pepper


2 1/4 cups fat-free milk


1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened


2 teaspoons Dijon mustard


2 teaspoons Worcestershire sauce


1/2 teaspoon bottled minced garlic


1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese


Preparation


Cook pasta according to package directions, omitting salt and fat. Drain and set aside.





While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.





Nutritional Information


Calories:


252 (29% from fat)


Fat:


8.2g (sat 5.1g,mono 0.1g,poly 0.3g)


Protein:


14.5g


Carbohydrate:


30.9g


Fiber:


1.1g


Cholesterol:


27mg


Iron:


1.4mg


Sodium:


536mg


Calcium:


312mg


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The next one looks like this:


http://img.timeinc.net/recipes/i/recipes鈥?/a>





Portobello Cheeseburgers





Ingredients


2 teaspoons olive oil


4 (4-inch) portobello caps


1/4 teaspoon salt


1/4 teaspoon black pepper


1 tablespoon bottled minced garlic


1/4 cup (1 ounce) crumbled Gorgonzola cheese


3 tablespoons reduced-fat mayonnaise


4 (2-ounce) sandwich rolls


2 cups trimmed arugula


1/2 cup sliced bottled roasted red bell peppers


Preparation


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; saut茅 4 minutes or until tender, turning once. Add garlic to pan; saut茅 30 seconds. Remove from heat.





Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.





Nutritional Information


Calories:


278 (32% from fat)


Fat:


9.9g (sat 3g,mono 1.7g,poly 0.4g)


Protein:


9.3g


Carbohydrate:


33.7g


Fiber:


2.4g


Cholesterol:


6mg


Iron:


1.7mg


Sodium:


726mg


Calcium:


129mg


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The next one looks like this:


http://img.timeinc.net/recipes/i/recipes鈥?/a>





Three-Bean Tacos





Ingredients


1 teaspoon olive oil


1 cup diced onion


1/2 cup diced red bell pepper


1/2 cup diced green bell pepper


1 tablespoon chili powder


2 teaspoons dried oregano


1 teaspoon ground cumin


1 garlic clove, minced


1 cup canned chickpeas (garbanzo beans), rinsed and drained


1/2 cup canned black beans, rinsed and drained


1/2 cup canned pinto beans, rinsed and drained


1 (8-ounce) can no-salt-added tomato sauce


12 taco shells


3/4 cup shredded iceberg lettuce


3/4 cup diced tomato


1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese


1/2 cup salsa


Preparation


Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and saut茅 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.





Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.





Nutritional Information


Calories:


140 (34% from fat)


Fat:


5.3g (sat 1.2g,mono 0.8g,poly 1.4g)


Protein:


5.3g


Carbohydrate:


18.7g


Fiber:


2.8g


Cholesterol:


3mg


Iron:


1.6mg


Sodium:


185mg


Calcium:


82mg


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I'm not sure if this is good enough diet for you. But I hope I really helped, and I spent a lot of time looking for these recipes. But, I hope you enjoy!