Healthy Boneless Skinless Chicken Recipes!?

I am looking for some healthy recipes using boneless skinless Chicken breasts. I love spicy foods, Sauces, and veggies like broccoli, bok choy, greens. I am sick of stir fry.Healthy Boneless Skinless Chicken Recipes!?
i'm sure you'll love this!!!.... ;)





Kung Pao Chicken :





2 Boneless skinless chicken breasts, cubed


4 Whole Thai peppers, minced


录 cup Peanuts, roasted


1 teaspoon Fresh ginger, minced


陆 Green pepper, cubed


陆 Red pepper, cubed


录 cup Water chestnuts, sliced


录 cup Mushrooms, sliced


2 Scallions, chopped


Peanut oil





~ Seasoning:


4 tablespoons Soy sauce


2 tablespoons Chinese rice wine or Sherry


2 tablespoons Sugar


2 teaspoons Corn starch


1 teaspoon Salt


2 teaspoons Sesame oil


1 teaspoon White vinegar





~ Marinade:


1 陆 tablespoons Corn starch


1 tablespoon Water


1 tablespoon Soy sauce








how to:


Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.





Mix the seasoning sauce and set aside.





Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.





Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.





Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.





Add the seasoning sauce, stirring until thick.





Add the cooked chicken, stir until thoroughly heated.





Add scallions, chinese or thai peppers and cook for 1 minute.





Turn off the heat, add peanuts, mix well and serve.








``Healthy Boneless Skinless Chicken Recipes!?
This is a delicious and healthy recipe for chicken curry.





Ingredients:


1 tablespoon canola oil


1 pound boneless, skinless chicken breast, cubed


1 onion, finely chopped


1 tablespoon grated fresh ginger


4 cloves garlic, minced


2 teaspoons curry powder


1 teaspoon ground coriander


1/2 teaspoon ground cinnamon


Salt and freshly ground black pepper to taste


1 small jalapeno, seeded, minced


1 (15-ounce) can diced tomatoes


2 cups chicken broth


Fresh cilantro leaves





Directions:


1. Heat oil in a medium-sized saucepan over medium-high heat and cook chicken, stirring often, until browned on all sides. Transfer to a plate and keep warm. Add onion and cook, stirring often, for 5 minutes. Add ginger, garlic and spices and cook, stirring, for 2 minutes.





2. Return chicken to the pan and combine well with the onion mixture. Add tomatoes and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes. For a thicker sauce, remove cover and continue to simmer for 20 more minutes or until desired consistency. Serve with rice, pita bread or pasta. Garnish with cilantro leaves.
Here's a recipe that is good and healthy:





Raspberry Thyme Chicken





1/2 cup chopped red onion


2 teaspoons canola oil


1-1/2 teaspoons minced fresh thyme of 1/2 tsp. dried thyme


1/2 teaspoon salt, divided


4 boneless, skinless chicken breast havles


1/3 cup seedless raspberry preserves


2 tablespoons balssamic vinegar


1/8 teaspoon pepper


Fresh thyme and fresh raspberries (optional) for garnish





In a nonstick skillet, saute onion in oil until tender. Sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm.





Add the preserves, vinegar, pepper and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken. Garnish with fresh thyme sprigs and fresh raspberries, if desired.





Something different, yet good and healthy. Hope you enjoy!
One of my faves, Oyako Donburi





It's not quite like a stir fry due to the mixed in eggs.





* 1 tablespoon vegetable oil


* 3/4 pound skinless, boneless chicken breast halves - cut into strips


* 1/2 onion, thinly sliced


* 1 cup chicken broth


* mushrooms


* 1 carrot, julienned


* 2 tablespoons white sugar


* 4 tablespoons soy sauce


* 1/2 teaspoon salt


* 1/2 cup chopped green onions


* 5 eggs, beaten





* add to recipe box Add to Recipe Box





DIRECTIONS





1. Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.


2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Herb Chicken





4 skinless boneless chicken breasts


1 t mustard sauce


1/2 t dried thyme


2 t oil


2 T lemon juice


1/2 cup water


1 cup of chicken stock


1 t cornflour


4 t chopped fresh chives





Heat the oil in the frying pan.


Spread the mustard onto the chicken breasts and sprinkle with thyme.


Cook the breasts until brown and tender.


Dissovle the cornflour in the cold water.


Add the stock and then the lemon juice to the chicken.


Add the dissolved cornflour together with the chives.


Stir until the sauce thickens.
Chicken Breasts Stuffed with Prefection:





INGREDIENTS (Nutrition)


6 skinless, boneless chicken breast halves - pounded thin


1 (8 ounce) bottle Italian-style salad dressing





8 slices of stale wheat bread, torn


3/4 cup grated Parmesan cheese


1 teaspoon chopped fresh thyme


1/8 teaspoon pepper





1 1/2 cups feta cheese, crumbled


1/2 cup sour cream





1 tablespoon vegetable oil


3 cloves garlic, minced


4 cups chopped fresh spinach


1 bunch green onions, chopped


1 cup mushrooms, sliced


1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped





DIRECTIONS


Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.


Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.


In a large bowl, stir together the feta and sour cream. Set aside.


Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.


Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.


Preheat the oven to 400 degrees F (200 degrees C).


Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.


Bake, uncovered, in a preheated oven for 25 minutes.
I'm not a big fan of chicken breasts because they often turn out dry, lacking flavor, or even rubbery if warmed up in the microwave the next day. I liked the self-basting ones they used to have at Hannaford because you had to mess up really bad to make them dry no matter how you cooked them, but I haven't seen them in a while. Not sure what was in the liquid that was injected into the meat, but one of the ingredients was probably chicken broth. If you inject your chicken breasts with chicken broth, that might be an acceptable subsitute.





Pounding the breasts so they are very thin, then battering them and frying them is another tasy option. Just be careful to choose the right kind of oil.





Marinating the breasts is another option but if you marinate whole breasts, the flavor will be mostly on the outside and the inside will still be bland. Better to cut the breasts into smaller pieces before marinating them. Be careful about how long you marinate the breast pieces, because the marinade can easily take over the taste of the chicken completely, sometimes to the point where it's sickening.





Baking them covered in cream of mushroom soup is a good way to cook them thoroughly without drying them out. If you cut the breasts into chunks, there is a lesser chance of the inner-most parts drying out.





Boiling them or cooking them in a slow cooker, then shredding the meat, is a healthy way to get the main ingredient for a dish like chicken and biscuits with gravy. I boiled cheaper split chicken breasts, shredded the meat, the cooked it in gravy before spooning it over the biscuits. Everyone loved it. Another variation is to add some peas and diced carrots, sort of like chicken pot pie. Chicken and dumplings is another option.





Now that grilling season has returned, I would be tempted to cut the breasts into strips, marinate them, grill them, and use them in gyros, souvlaki, quesadillas, spiedies, and similar dishes. If you can't grill them, frying or broiling them are other options. Grilling them on skewers with chunks of pineapple are yummy, too.





You can also use small pieces of chicken breast in chili, stews, soups, jambalaya, and similar dishes.
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.
Here is a link for five star Chipotle Cashew Chicken- it is definitely a favorite. If you don't believe me, just check the reviews- there are 249 of them


http://www.foodnetwork.com/recipes/racha鈥?/a>


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Try this one- spicy chicken empandas with orange salsa verde- you can make healthier by omitting the cream cheese and making in tortillas instead of pie crust


http://www.foodnetwork.com/recipes/paula鈥?/a>


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Spicy Chicken Tacos Recipe


http://www.foodnetwork.com/recipes/eatin鈥?/a>


**************************************鈥?br>




Spicy Chicken Verde


http://www.foodnetwork.com/recipes/racha鈥?/a>


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Also here's a Non-spicy one, I often add whatever veggies I have on hand





4 oz cream cheese (I use light)


1 can condensed cream of mushroom soup


1/4 cup Kraft Tuscan House Italian Dressing or any Italian dressing


1/4 cup dry white wine


2 Tbs fresh parsley


Pasta- 1/2 lb of any kind of pasta you like





Combine all ingredients, whisk together and simmer for about 10 minutes. Either cook a chicken breast in the oven or in a pan and add on top or cube chicken, drop into sauce and simmer until cooked through, maybe 10 minutes





OR make in slow cooker: whisk together all ingredients except pasta and parsley. Pour over 1 1/2 lbs cubed chicken breast and cook on high for 2-3 hrs or low for 4-5 hrs





*serve with cooked pasta and add fresh parsley at the end
google chicken bog

skin creams

Does anyone know a good tasting and healthy bran muffin recipe?

Thanks a lot :-)Does anyone know a good tasting and healthy bran muffin recipe?
BRAN MUFFINS





2 cups Bran cereal


2 1/2 cups Buttermilk


1/2 cup Melted butter


2 Eggs


2 1/2 cups All-purpose flour


3/4 cup Sugar


1 1/4 teaspoons Baking powder


1/2 teaspoon Salt


1/2 cup Raisins








Preheat oven to 400. In a large bowl, mix together cereal %26amp; buttermilk. Let stand 5 minutes. Add melted butter %26amp; eggs. Blend well. Stir in flour, sugar, baking powder %26amp; salt %26amp; raisins. Mix well. Divide batter evenly among muffin cups that have been lightly sprayed with nonstick cooking spray. Fill cups 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean. Serve warm.Does anyone know a good tasting and healthy bran muffin recipe?
just go buy a box of bran muffins at trader joes!
HEALTHY APPLE BRAN MUFFIN RECIPE





2 cups all-bran cereal


1 1/4 cups skim milk


1 1/4 cups all purpose flour


1/2 cup sugar


1 teaspoon cinnamon


1 tablespoon baking powder


1/2 teaspoon salt


1/4 cup raisins


1/2 cup chunky applesauce


1/2 cup egg substitute








Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups, which have been sprayed with nonstick spray or use paper liners. Bake at 400 degrees about 25 minutes, till lightly browned.





Makes 12 Servings


Serving Size: 1 muffin





Nutrients per serving:


Calories: 150


Total fat: less than 1 gram


Saturated fat: less than 1 gram


Cholesterol: 1 mg


Sodium: 373 mg


Carbohydrate: 35 grams


Protein: 5 grams


Dietary fiber: 5 grams

How to be healthy?Recipe for healthy life?

Perhaps you can find some useful information in a web search for ';recipe for a healthy life';.

Does anyone have a good and healthy broccoli recipe?

here are a few recipes i use with broccoli...





STEAMED BROCCOLI


INGREDIENTS.....


2 cups fresh broccoli florets


1/4 cup melted unsalted butter


1 teaspoon poppy seeds


1/8 teaspoon paprika


1/8 teaspoon salt


1/4 teaspoon pepper


1/3 cup grated Parmesan cheese


DIRECTIONS


Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes; drain. Meanwhile, stir together the melted butter, poppy seeds, paprika, salt, and pepper. Toss the broccoli with the butter sauce. Sprinkle with Parmesan cheese to serve.





GARLIC BROCCOLI


INGREDIENTS...............


4 cloves garlic, peeled


1 1/2 teaspoons salt


1 bunch broccoli, cut into florets


1/3 cup olive oil


1/4 cup red wine vinegar


1 tablespoon Dijon mustard


1/2 cup grated Parmesan cheese, or to taste


DIRECTIONS


Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.





BROCCOLI AND RICE STIR FRY


INGREDIENTS.............


1 1/2 cups uncooked long-grain rice


1 tablespoon vegetable oil


1 (16 ounce) package frozen broccoli florets, thawed


3 green onions, diced


2 eggs, beaten


2 tablespoons soy sauce


1/2 teaspoon salt


1/4 teaspoon ground black pepper


DIRECTIONS


In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.


Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.





SESAME BROCCOLI


INGREDIENTS..........


1 tablespoon light sesame oil


2 cups chopped broccoli


1 tablespoon sesame seeds


1 red or yellow bell pepper, sliced


DIRECTIONS


Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.





i have two versions of a broccoli salad... one is mine and the other is the way my sister makes hers......





BROCCOLI SALAD #1


INGREDIENTS...............


8 slices bacon


2 heads fresh broccoli, chopped


1 1/2 cups sharp Cheddar cheese, shredded


1/2 large red onion, chopped


1/4 cup red wine vinegar


1/8 cup white sugar


2 teaspoons ground black pepper


1 teaspoon salt


2/3 cup light mayonnaise


1 teaspoon fresh lemon juice


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.


In a large bowl, combine broccoli, cheese, bacon and onion.


Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.





BROCCOLI SALAD #2


INGREDIENTS.................


10 slices bacon


1 head fresh broccoli, cut into bite size pieces


1/4 cup red onion, chopped


1/2 cup sliced red grapes


3 tablespoons white wine vinegar


2 tablespoons white sugar


1 cup mayonnaise


1 cup sunflower seeds


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


In a medium bowl, combine the broccoli, onion and grapes. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.


Before serving, toss salad with crumbled bacon and sunflower seeds.





Good Eating.................... =)











Does anyone have a good and healthy broccoli recipe?
Broccoli/Cauliflower Cheese.


1 large Cauliflower/Broccoli.


Cheese Sauce:


4 tbsp butter 1 minced onion


1/2 cup finely grated Swiss cheese


1 1/4 cups light cream


3 egg yolks, beaten


1. Break cauliflower/Broccoli into flowerets and boil in salted water until tender.


2. To make cheese sauce, melt butter in saucepan and add onion. Saut茅 slowly until onion is tender.


3. Stir in bread crumbs and add cheese, cream, and egg yolks, mixing well.


4. Put cauliflower in generously buttered baking dish and pour cheese sauce over it.


5. Bake for 15 minutes or until cheese turns brown and crusty.


6. Good with green salad and sliced, cold ham.





You could use a low fat cheese.Does anyone have a good and healthy broccoli recipe?
I like to sautee/stir fry broccoli/green beans/asparagus, sesame oil, olive oil, cashews or almonds, about a teaspoon of fresh ginger (minced), and soy sauce.





If not, I just really like it steamed with lemon juice with maybe a tiny bit of Parmesan or garlic.
I steam broccoli. I put about an inch of water in a large pot, set a ceramic bowl on the bottom, put the broccoli in the bowl, bring the water to a boil, and steam it covered for about 10 minutes. It comes out perfect, not to soft or too tough.

I need a good recipe site for easy and healthy meals?

I need one that has breakfast lunch and dinner meals if you know any.I need a good recipe site for easy and healthy meals?
try the special k site and do the shape mate 4 week challenge its free to make don't bother registering or signing in just make it then print it don't save it just print it out.





first they will ask you questions so that it is personalized to you but if you don't want the snacks or want to change the meal to something else just click teh button where you can change it.I need a good recipe site for easy and healthy meals?
allrecipes.com they have everything there,from low-fat to vegetarian meals.


they have breakfast,lunch,dinner.


maincourse till desserts:)
There are some cooking recipes. Maybe you can give it a shot.


http://www.chinese-healthy-recipes.com
I havnt put any breakfast recipes on here yet but theres loads of others to try hope you find some that you like
allrecipies.com is a really good website. They have many categories, and then sub-categories with-in the main ones. They also turn out really good too. I have gotten a really good and easy Belgium Waffle recipe from there that myself, my sister, and my family loved!


Hope that helped
Go to foodnetwork.com
One of my favorite sites. A lot of their recipes come from Cooking Light, Southern Living, Sunset, and other fitness magazines. If you want breakfast recipes, go to the left and click on breakfast.





http://healthy.betterrecipes.com/
A lot of the recipes on here are easy and healthy, some are good for occasional treats :





www.tried-and-tested-recipes.com

In need for a healthy Banana Nut Bread recipe?

I am going to make some banana nut bread soon and I am always keeping an eye out for any healthy substitutes. Any ideas? Links and opinions welcome!In need for a healthy Banana Nut Bread recipe?
In any cake or quick bread recipe, you can replace the oil with plain applesauce in equal amounts by volume (1 cup for 1 cup). Also, ripe bananas are naturally very sweet, so you can cut the sugar by 1/4 without any real difference in taste and texture. Or, just use splenda instead. If you have a recipe you really love, this is a great alternative to trying something new.In need for a healthy Banana Nut Bread recipe?
This is the healthies banana muffin/bread recipe I have. It can be baked as muffins or a loaf, with a loaf needing a considerably longer cooking time. You can add in up to a cup of nuts of your choice.





3 ripe bananas, mashed


1 tsp baking soda


2 eggs


2 tbsp oil


1/2 cup brown sugar


1 1/2 cups flour (preferably whole wheat)


1 1/2 tsp baking soda


1/4 tsp salt


1 tsp vanilla


1/2 tsp cinnamon


Mix mashed bananas and baking soda. Beat eggs until frothy. Cream together oil and brown sugar. Add in eggs and bananas.


Mix dry ingredients together then add to wet ingredients. Stir just to moisten.





Fill 12 muffin cups. Bake at 350 degrees for 20 minutes or until tops pop back up when lightly touched.





Each muffin has approximately 146 calories, 31 fat calories prior to the addition of nuts. You can use one egg instead of two to limit fat and cholesterol. They are a little less fluffy, but still delicious.





Enjoy!
This is a delicious recipe, all I can think of is to replace margarine, with low fat margarine...





2 cups all-purpose flour


1 teaspoon salt


2 teaspoons baking soda


1 cup butter or margarine


2 cups white sugar


2 cups mashed overripe bananas


4 eggs, beaten


1 cup chopped walnuts





Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.


Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.


Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving. serves 24


==============
1st banana bread is healthy by itself.


Get a box of Jiffy baking mix and follow the recipe on the back, just fold in 1/2 cup of nuts {any kind} chocolate or peanut butter chips or even m%26amp;m,s. 1/2 cup per loaf.
Nutty Banana Bread: http://www.ehow.com/how_4547515_nutty-banana-bread.html








this doesn't use any butter, but does use a little canola oil. turned out well when i made it.

Does anyone have a recipe for a lowfat , healthy, artichoke dip ?

Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP


1 large sourdough bread rounds


2 (8 ounce) packages fat-free cream cheese


2 tablespoons skim milk


1 tablespoon lemon juice


1 tablespoon white wine


1 tablespoon Worcestershire sauce


1/4 teaspoon cayenne pepper


1/2 teaspoon garlic salt


1 dash Tabasco sauce


2 cups crabmeat


1 cup coarsely chopped artichoke hearts


3 green onions, chopped (tops and bottoms)





1. Preheat oven to 350' degrees F.


2. Coat baking tray with cooking spray.


3. Cut top from bread, set top aside.


4. Carefully cut out inside loaf in one piece leaving a 1'; shell.


5. Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.


6. Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.


7. Stir in crab, artichokes and onion.


8. Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.


9. Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.


10. Serve with toasted bread cubes and choice of crackers.Does anyone have a recipe for a lowfat , healthy, artichoke dip ?
Fake 'BUTTER' and Lemon Sauce


The best sauce in the world for artichokes is Butter %26amp; Lemon Sauce. I substitute Butter Buds (at any grocery store, in packets of dry powder that you mix with liquid), mix it up, add lemon juice and a drop of hot sauce (just a drop!).


You won't know the difference from the fattening stuff!Does anyone have a recipe for a lowfat , healthy, artichoke dip ?
Here's 3 for you,


http://www.fatfree.com/recipes/dips-spre鈥?/a>


http://www.fatfree.com/recipes/dips-spre鈥?/a>


http://www.fatfree.com/recipes/dips-spre鈥?/a>
go to cookinglight.com search for artichoke dip they have 6 different recipes listed they all sound great!
Being a former chef like the first recipe use light versions of mayonaisse, sour cream or yougart, low fat cream cheese and use aritchokes packed in water as apose to oil packed.





Spicing can be an issue to limit the salt content, use fresh herbs like oregano, garlic and use less cheese and more veggies, like greenonion or white onins and 2 cans of artichoke hearts.
Artichoke dip is one of my favorites! Here is a recipe for a low-fat version of artichoke dip:





INGREDIENTS:


1/2 cup plain low fat yogurt, drained


1/4 cup fat-free mayonnaise


1/2 cup shredded parmesan cheese


1/4 cup finely chopped onion


1 14-ounce can artichoke hearts, drained and chopped


Black pepper to taste





PREPARATION:


Preheat oven to 350 degrees.


Combine yogurt, mayonnaise and cheese in a small bowl. Add onion and artichoke hearts. Transfer to a small casserole dish. Bake for 20 minutes. Serve hot, warm or cold with whole grain pita triangles, cut veggies or baked tortilla chips.





Makes 2 cups.





Per 1/4 cup: Calories 51, Calories from Fat 16, Total Fat 1.7g (Sat 1.1g), Cholesterol 6mg, Sodium 368mg, Carbohydrate 5.2g, Fiber 1.3g, Protein 3.6g

skin creams

Whats a healthy fathers day recipe for dinner?

the whole family is eating healthily and i need a recipe for burgers or fish that are low fat and fairly low calorie for a delicious fathers day treat.Whats a healthy fathers day recipe for dinner?
Try this one.GBA





Title: Burgers in Foil


Categories: Camping, Meats


Yield: 4 Servings





1.00 .to 1 1/2 lb ground beef


4.00 16-inch squares aluminum


. foil


4.00 Carrots; sliced


1.00 cn Potatoes; 16oz, sliced


2.00 sm Green bell peppers; chopped


2 lg sweet onion sliced 1/4inch


Worcestershire sauce


Salt %26amp; pepper to taste


Separate meat into 4 portions. Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks. Place on hot grill for 10 to 15 minutes per side.Makes 4 servings.Note you also can put in a couple of cherry tomato's.


Nutritional analysis: per serving: 389 calories, 22g fat, 548mg


sodium, 95mg cholesterol, 52% of calories from fat.Whats a healthy fathers day recipe for dinner?
Grill the burgers and use avocado instead of mayo (healthy fats).





Or just marinate some cubed chicken meat and skewer with mushrooms, peppers, onions, and squash, brush the veggies with the marinade and grill. Serve over some rice and you're good to go.





For Dessert grill some peaches and plums and serve with cool whip.
If you're considering chicken, this is a really good chicken salad that's healthy.
Add to any gift a list of the reasons why you appreciate him. Perhaps have it inscribed on a wall plague.





Please don't get a joke card. In my 20+ years of working with fathers, it has been rare that a joke card that makes fun of his abilities is really appreciated.





I wrote this to ';Dear Abby'; for Father's Day, March 19, 2005.





APPRECIATION FOR JOB WELL DONE IS WHAT FATHERS WANT TO HEAR





DEAR ABBY: Today is Father's Day, so why don't we try to do more for dear old Dad than give him the usual greeting card that promotes the idea that all dads are imbeciles, followed by a collect call to see what he thought of the card. (Father's Day is the day when the most collect calls are made.)





We should treat our fathers the way we treat our mothers on Mother's Day and show them we appreciate them for being there. Yes, you probably tell your father all the time that you love him, but the minds of men work differently. Anyone can say ';I love you,'; but as men, knowing that we are appreciated for a job well done is what really gets us teary-eyed.





Something else you can do -- especially you sons out there (but daughters can do it, too) -- is to make sure Dad has been to the doctor for a checkup, including depression screening. This can go a long way toward making sure he's here on Father's Day next year.





I wasn't raised by my father, but by a stepfather. Although we did not see eye-to-eye on many things, I would not be the person I am today if it were not for him. This man, who spent years climbing on top of heavy construction equipment to prepare the ground for many of the homes, businesses, roads and highways of Southern California, now finds it difficult to get into a car. Although none of the houses or roads have his name on them, they are all testaments to his life and the lives of men like him.





So today, let's do something extra for Dad, without him pulling out his wallet to pay for it. -- George McCasland, Overland Park, Kansas





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Remember, there's a lot of us fathers sitting in nursing homes whose children live too far away to visit. Contact an activities director about volunteering Sunday morning. Read a list out loud about why you appreciated your father.
either would be nice as long as you grill them..if having the burgers use whole grain buns to offset the fat ...season nicely and serve with grilled veggies and either fresh fruit or an open(not fully iced) type of cake like strawberry shortcake...enjoy!

Does anybody know how to make a homemade chicken parmasean recipe that is good and healthy?

I love chicken parmasean, but It is fattening. HELP!!!!Does anybody know how to make a homemade chicken parmasean recipe that is good and healthy?
Instead of deep frying or panfrying the chicken cutlets bake them.








NGREDIENTS:


4 boneless, skinless chicken breasts, tenders removed


2 egg whites, lightly beaten


1 cup fat-free breadcrumbs


1/2 cup shredded parmesan cheese, divided


1 1/2 cups low-fat marinara sauce


PREPARATION:


Preheat oven to 450 degrees.


Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten to a 1/2-inch thickness using a rolling pin or a small, heavy skillet.





Place egg whites in a shallow bowl, and breadcrumbs and half the Parmesan cheese on a plate.





Dip each flattened chicken breast first in egg whites, allowing excess to drip away, then coat in the breadcrumb/cheese mixture.





Place chicken on baking sheet coated with nonstick cooking spray. Bake chicken for 15-18 minutes, turning once, until chicken is cooked to an internal temperature of 160 degrees.


While chicken is baking, heat low-fat marinara sauce in a small saucepan over a low heat.





When chicken is cooked, transfer to four plates; spoon sauce over each chicken breast, and sprinkle the remaining parmesan cheese on top.





I like to sprinkly some freshly sliced basil. It gives it a little zing.





Serves 4Does anybody know how to make a homemade chicken parmasean recipe that is good and healthy?
hi man


this is prashanth


i love chicken pieces amn


with chicken wat ever made i like it man


so i love chicken man
Weight watchers chicken Parmasean (5points)








1/3 cup + 2 tsp plain dried bread crumbs





1/2 tsp salt





1/2 tsp dried oregano leaves





1/2 tsp dried basil leaves





1/2 tsp black pepper





12 oz boneless chicken breasts, pounded thin





1 egg white, beaten





1 T + 1 tsp olive oil





2 cups sliced zucchini





1/2 cup diced onion





2 garlic cloves, minced





1 1/2 cups tomatoes puree





1/8 tsp crushed red pepper flakes





3/4 oz grated Parmesan cheese





Preheat oven to 425 F. Spray an 8'; square baking pan with non-stick cooking spray.





In gallon-size sealable plastic bag, combine bread crumbs and 1/4 tsp each of salt, oregano, basil and black pepper; seal bag and shake to blend.





Dip on chicken breast into egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on large plate; repeat, using remaining chicken breasts.





In large non-stick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown. Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook one minute longer. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in remaining 1/4 tsp each of salt, oregano, basil and black pepper.





Pour tomatoes mixture over chicken over chicken and zucchini; sprinkle with cheese. Bake 15 minutes, until mixture is bubbling and chicken is cooked through.





Serves 4.





Per serving: 264 calories; 27 g protein; 8 g fat; 22 g carbohydrate; 135 mg calcium; 906 mg sodium; 54 mg cholesterol; 3 g dietary fiber
pam has the idea.but i would cook at 350F for about 1 hour,better results
This is a really good recipe:


http://www.gourmet-food-revolution.com/c鈥?/a>





It's as healthy as good chicken Parmesan can be. Just keep the portion a little smaller %26amp; be careful about choosing side dishes.
The site below is devoted entirely to healthy chicken recipes. I'm surely you'll find something to suit your taste there.

A good healthy salad dressing recipe.....?

Im trying to eat healthy and im tired of eating ranch on my salad so does anybody have any recipes for a healthy salad dressing?A good healthy salad dressing recipe.....?
Try this it's so good!


2tbs olive oil


1tbs balsamic vinegar


1 clove minced garlic


1 teaspoon mustard


1 teaspoon sugar(you can leave this out)


salt and pepper to taste.


Shake it up, I put 1 teaspoon of water too sometimes to thin it out a bit.A good healthy salad dressing recipe.....?
How about a nice Greek...


Greek/House Dressing


';This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!';


1/2 cup olive oil


1- 1/4 tsp garlic powder


1- 1/4 tsp dried oregano


1- 1/4 tsp dried basil


1 tsp pepper


1 tsp salt


1 tsp onion powder


1 tsp Dijon-style mustard


2/3 cup red wine vinegar


In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.


Servings: 10


Yield: 3 3/4 quarts


Preparation time: 10 minutes


Ready in: 10 minutes





or a Citrus Vinaigrette:


Another Pointe In Tyme's Citrus Vinaigrette


1/4 cup fresh orange juice


Juice of 1 lime


1 Tbs lemon juice


4 Tbs champagne vinegar


2 Tbs Dijon-style mustard


2 cups olive oil


1 tsp freshly-chopped parsley


1 tsp freshly-chopped chives


1 tsp freshly-chopped oregano


1 tsp freshly-chopped basil


1 tsp freshly-chopped mint


Salt, to taste


Freshly-ground black pepper, to taste


Whisk together the citrus juices and vinegar in a bowl until mixed. Whisk in the mustard, then slowly whisk in the oil. Continue to whisk until slightly thickened. Season to taste with salt and fresh ground black pepper.





Here is a fresh Spinach salad you may like





Spinach Salad With Grilled Chicken, Mango and Raspberries


For dressing:


2 Tbs raspberry vinegar*


1 Tbs balsmic vinegar


1 Tbs soy sauce


3/4 tsp Dijon mustard


1 1/2 tsp minced peeled fresh gingerroot


1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt


1/4 tsp chili powder


1/4 tsp freshly ground black pepper, or to taste


1/3 cup extra-virgin olive oil


1 whole skinless boneless chicken breast (3/4 pound), halved


1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry


1 firm-ripe mango, cut into 1/4-inch thick slices


2 plum tomatoes, sliced thin


2/3 cup raspberries, picked over


4 scallions, chopped fine


1/4 cup walnuts, toasted and chopped coarse


* Available at specialty foods shops and some supermarkets.


Make dressing: In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)


In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)


Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)


Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.


Servings: 2
here's one my family loves...


salad dressing


1/2 Cup orange juice


2 Tablespoons rice vinegar


2 Tablespoons olive oil


2 Cloves fresh garlic


1 Teaspoon Lite soy sauce


1 Teaspoon Fresh grated ginger- peeled first


3/4 Teaspoon Ground cumin or to taste


just mix it all together in a blender

What is a healthy way to cook squash? Blackberry recipe?

I have yellow squash and I also have the round spaceship looking squash.What are some heathy ways to cook it? I know steaming and baking. What seasonings and stuff can I put on it to make it taste good while keeping it lowfat and healthy? I also have a lot of blackberrys. What is a healthy way to fix those? Thanks for any answers.What is a healthy way to cook squash? Blackberry recipe?
I really like banana squash. It is hard to peel if you boil it, but you can just remove the seeds and put in the oven and bake. After it's cooked, it's easy to remove the pulp from the skin. I like to put it in a food processor with a little butter, orange juice, and brown sugar. Yes, it looks like baby food, but don't judge until you've tasted it.





Danish (or acorn, same thing) is the easiest. Cut through the middle from stem end to tip end. remove the seeds from each half, add a little butter and salt, and bake. (350 F for an hour) Serve one half to each person. They can spoon out the pulp, and eat.





I can't help you with blackberries. I visualize a jam or pancake syrup, but I have no experience making anything like that. Try a Google. Wish I could help more on this one.What is a healthy way to cook squash? Blackberry recipe?
squash answer - depends on seasonings for what you are making it with. Yellow is good cut up smaller and used in a stir fry so whatever you are seasoning your stirfry with. Also great in pastas. The acorn squash is the other and it tastes good with a little salt. Simple. Cut in half and bake.





Blackberries, I would say allrecipes.com and get some low fat recipes.





Good luck and squash is the BEST. Butternut is the best ever with a little brown sugar AND salt. Sounds weird but it's not.
I love grilling yellow squash (and zucchini) just sprayed with I Can't Believe It's Not Buttery spray (no fat) and sprinkled with Cavender's Greek seasoning. Just cut in halves or medallions and season the cut sides. They only take a few minutes on the grill, and they are also good added to kebabs. Don't know about 'spaceship' squash...





My favorite blackberry dish is cobbler, but that would not be healthy. Fresh berries on yogurt is a favorite of mine.
Slice the squash or zuccini, put it in a saute pan with a healthy amount of balsamic vinagrette dressing. Saute till they start to change color and get soft.





Healthier way: Use low fat balsamic.





PS anyway you cook squash, requires oil so it doesn't dry out.





This was a huge hit at a party I went to, and my friend is a high end cook at a private gold club. They are both sitting here. The cook also suggests small pieces of garlic shalots while cooking with the balsamic.





I want some when you are done. LOL
Cook there squash with a little onion and add a little butter spray when you eat it.


Blackberries are great fresh with a little cream or put in muffins. Since you want to keep it healthy, put them in bran muffins or use whole wheat flour. Use applesauce instead of oil to the batter.
Yellow Squash Casserole





1 3/4 pounds crookneck yellow squash or other yellow summer squash


1/4 pound zucchini or additional yellow summer squash


1/2 cup coarse-chopped carrots


1/4 cup (1/2 stick) unsalted butter


1 large onion, preferably yellow, chopped


1 plump garlic clove, minced


1 1/4 cups saltine or Ritz cracker crumbs


1/2 cup grated mild to medium Cheddar cheese


Hot pepper sauce, such as Tabasco


Salt and freshly milled black pepper


2 eggs, lightly beaten





Preheat the oven to 350 degrees F. Butter a medium baking dish.


Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.





Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.





Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.





**************************************鈥?br>

Fresh Blackberry Tart





For Sweet Almond Pastry Crust:


2 cups all purpose flour


1/2 cup finely ground almonds


1 heaping tablespoon brown sugar


Pinch salt


1/2 pound cold unsalted butter, cut into small cubes


5 to 6 tablespoons ice water


bag of dried beans


For Tart Filling:


3 pints blackberries


1/2 cup all-purpose flour


Pinch salt


1 1/2 cups granulated sugar


6 tablespoons unsalted butter, small cubes


Juice 3 lemons


1 tablespoon finely chopped lemon zest


1 tablespoon brown sugar








For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.


Preheat oven to 400 degrees F.





Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.





For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.





Remove from oven and cool for 2 hours before slicing.

Have you a Tasty Healthy Fast Food Recipe Please?

Here is one ....... = )





EatingWell Power Salad





Here's our take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.








6 cups mixed salad


1 cup shredded carrots


2 tablespoons red onion chopped


1/4 cup dressing, such as Creamy Dill Ranch Dressing


10 cherry tomatoes


4 slices roast turkey breast, cut up (3 ounces)


2 slices reduced-fat Swiss cheese, cut up (2 ounces)





Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.Have you a Tasty Healthy Fast Food Recipe Please?
get preformed hamburger patties, sprinkle with seasoned salt and white pepper. Grill quickly 3 minutes on each side.





nice bed of 1 cup spinach leaves, a handful of grape tomatoes, 1/2 cup cucumber bites or about a half dozen slices, handful of olives, quarter a hardboiled egg,





turn this into a nice chef's salad and use a good full fat dressing such as redwine vinegarette. place the burger patty on center and enjoy!!





should take all of 10 minutes to stack the entire salad after cooking the burger.Have you a Tasty Healthy Fast Food Recipe Please?
Stir fry boneless skinless chicken breast strips with onion, garlic and broccoli heads, add chicken broth mixed with 1 Tbsp. corn starch and 1 Tbsp. soy sauce. Simmer until tender and thickened. Serve over white rice. Pinch of ginger and sugar optional.
subway

Plz suggest me the good and healthy breakfast recipe for kids?

Omelettes.





1 tablespoon olive oil


2 eggs


1/4 cup milk (optional)


3 spears asparagus, trimmed and cut into 2-inch pieces


1/2 cup sliced fresh mushrooms


1/3 cup green onions, chopped


1/2 cup grated Parmesan cheese


As much chicken you want.








Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelette cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve. You can add chicken and any cheese of your choice inside


_______________





Stuffed French Toast Bake





INGREDIENTS:


16 oz. loaf French bread, cut into 24 3/4'; thick slices


8 oz. container soft cream cheese


1/2 cup chopped dried cherries


1/4 cup cherry preserves


4 eggs


1 cup milk


1 cup sugar, divided


1/8 tsp. salt


1/2 tsp. cinnamon


2 Tbsp. butter, melted





PREPARATION:


Spray 13x9'; glass baking dish with nonstick cooking spray or grease with unsalted buttter.


Cut bread into pieces and set aside. In medium bowl, combine cream cheese, 1/4 cup sugar, and dried cherries; mix well.


Stir in cherry preserves to marble.


Spread 1 tablespoon cream cheese on one side of 12 bread slices. Top with remaining bread, making 12 sandwiches. Place sandwiches in prepared baking dish in a single layer.


In large bowl, beat together eggs, milk, 3/4 cup sugar, salt and cinnamon and pour over sandwiches. Let stand at room temperature for 5 minutes, then carefully turn sandwiches over, cover tightly and refrigerate for 8-12 hours.


When ready to eat, preheat oven to 400 degrees. Uncover baking dish and drizzle sandwiches with melted butter. Bake at 400 degrees for 25-30 minutes or until golden brown.








*Mock Cheese Souffle





INGREDIENTS:


8 slices white bread, cubed


1-1/2 cups shredded sharp cheddar or Havarti cheese


6 Tbsp. grated Parmesan cheese, divided


4 eggs


1-1/2 cups whole milk


2 tsp. Worcestershire sauce


1/4 tsp. salt


dash white pepper





PREPARATION:


In 1-1/2 quart ungreased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 Tbsp. Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish


In a medium bowl, combine remaining ingredients and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.


When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve immediately








*Quick Apple Muesli





Ingredients


1/2 cup of skim milk


1/4 cup of quick cooking oats


1/4 cup of low fat vanilla flavored yogurt


2 medium apples


1 medium pear


1/2 cup of orange and pineapple juice


2 Tbs ground pecans


2 Tbs of honey


1 Tbs grated orange zest


1/2 tsp of ground cinnamon


1 banana


1/2 cup of blueberries





Combine the milk, oats, and yogurt, and let it stand for 5 minutes.


Get rid of the core and seeds in the apple and pear, but leave the skin on... that's where the vitamins are. Grate the apple and pear.


Mix the grated fruit and sliced bananas, juice, pecans, honey, orange zest and cinnamon with the oat mixture.








*Mushroom and Cheese Strata


Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime.





Ingredients:


1 medium onion, chopped (1/2 cup)


1 clove garlic, minced


2 tablespoons margarine or butter


4 cups assorted sliced fresh mushrooms, such as oyster, shiitake, button, white, and/or crimini


1/2 cup shredded mozzarella cheese (2 ounces)


1/4 cup shredded fontina cheese (1 ounce)


2 tablespoons assorted snipped fresh herbs, such as basil, oregano, thyme, and/or parsley


5 cups French or Italian bread cubes


2 ounces prosciutto or Canadian-style bacon, chopped


4 eggs, beaten, or 1 cup frozen or refrigerated egg product, thawed


1-3/4 cups milk


1/2 cup regular or light dairy sour cream


1 tablespoon Dijon-style mustard


1/8 teaspoon pepper


Fresh thyme sprigs





Directions:


Preheat oven to 325 degrees. In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat.


In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.


In a greased 2-quart square baking dish place half of the bread cubes. Top with the mushroom mixture, cheese mixture, and prosciutto or CanadiaPlz suggest me the good and healthy breakfast recipe for kids?
Uncle Tobies Porridge - (comes in vanilla, honey and strawberry flavours) Make this with low fat milk, drizzle with honey and top with fresh berries, chopped bananas, chopped nuts (like almonds, cashews and walnuts)





Whole Wheat Toasties - add cheese to whole meal bread, slice up tomatoes and add to the top then gril, you can add a fried egg on top or a boiled egg to acompany





Omelete - topped with sliced mushrooms, low fat cheese, diced tomatoes





Baked Beans on toast - open a small can of baked beans, add it to toast and sprinkle it with cheese then heat it up in the microwavePlz suggest me the good and healthy breakfast recipe for kids?
Hi....this is really wholesome and delicious





Laasida


http://www.youtube.com/watch?v=LDPipXmbF鈥?/a>


* serve it with fresh fruit and some cheese and a nice warm milky chai





xxx





p.s. If for any reason, the link will not work for you when you click on the blue letters above, then in your search space


type in


YouTube


then when that opens for you, type in their search space


Laasida + cookingwithalia





p.s. you could make this with suji .... or with bulgur, also
boiled eggs, boiled potatoes, vegetable sandwiches, oats, idlis, boiled corn, boiled sweet potatoes etc with apple, orange juice or milk or any health銆€drink
fruit smoothie just put 1 or more of the childs favorite fruit into a blender along with about 1 cup of juice some yoghurt blend it all and serve in a cup
Oats, Corn Flakes, complan, Idlis
one glass of milk + ona apple or any fruit and 2idlys or one dosa or bread toast.
butter bread with milk

scars

What is your favorite recipe for a low sodium, healthy homemade sandwich?

Spicy mustard on 2 big pieces of romaine lettuce, with fresh sliced turkey and mozzarella or provolone cheese, with a roasted red pepper (the romaine lettuce is instead of bread)What is your favorite recipe for a low sodium, healthy homemade sandwich?
Cuban Style Pork Tenderloin Sandwiches and Fried Plantains Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: 30-Minute Passport to Cuba























Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!








Pork tenderloins, Cuban style:


1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed


Extra virgin olive oil or vegetable oil, for drizzling


1 small onion, minced


4 cloves garlic, finely chopped


2 limes, zested


1 large orange, zested


1 teaspoon coarse salt


1 teaspoon coarse black pepper


1 teaspoon dried oregano


Cuban sweet rolls:


8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls


4 teaspoons sugar





Plantains:


1/4 cup corn oil, 4 turns of the pan


4 black (ripe) plantains


1 teaspoon fine salt





Relish for sandwiches:


6 dill pickles, chopped


1/2 cup sweet red pepper relish


2 scallions, chopped





Sandwich fixins:


1 pound shaved ham, from the deli counter


1 pound shaved Swiss cheese, from the deli counter


4 tablespoons butter, for toasting sandwiches





Frozen Mojito Slushes, recipe follows








Preheat oven to 425 degrees F.


Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.





Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.





Preheat a stovetop griddle over medium high heat.





Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.





To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.





Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.





Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.





Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.








Frozen Mojito Slushes:


For every 4 slushes, you will need:


1 pint lime sorbet or 1 can lime ade from frozen juice section


8 shots light rum


1/2 cup mint leaves


1 tray ice cubes





In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

Anyone have a healthy banana smoothie recipe?

here it is..





Basic Banana Smoothie





An easy recipe for the beginner smoothie maker. This creamy drink isn't too sweet, and is a healthy choice for breakfast or any time of the day. You can prepare a basic banana smoothie in just minutes.





INGREDIENTS:





1 ripe banana


1/2 cup non-fat yogurt


1 tbs honey


1 cup ice, crushed





PREPARATION:





Combine ingredients and blend until smooth

I need some recipes for a healthy diet.. please help!?

Need some recipes!!!





Like Tell me what I can do to all types of foods like eggs, take out the yolks, what else can I do?I need some recipes for a healthy diet.. please help!?
Hi,


check out on PBS:


Zonya's Health Bites


Delicious TV: Totally Vegetarian


Christina Cooks


Healthy Flavors.





Food Network:


Healthy Appetite with Ellie Krieger.





They also all have websites, with links to other healthy eating resources.


Happy eating!!!I need some recipes for a healthy diet.. please help!?
Check out http://www.highclassrecipes.com


They have some great recipes.
Instead of using white rice, try brown rice. And bread, instead of eating white bread, eat wholemeal, or better still granary with all the seeds in. Use wholewheat pasta, not durham wheat. Use sweetener instead of sugar. Eat a lot less processed foods.

I'm looking for a low fat, low calorie,no cholesterol, healthy biscuit recipe is there a recipe?

If you know of one, please give me the link.I'm looking for a low fat, low calorie,no cholesterol, healthy biscuit recipe is there a recipe?
are you speaking of cookies or of the american biscuit?





If you're speaking of the latter, get self rising flour, mix with buttermilk and light olive oil. It makes great biscuits that only have a good fat in them. If you're speaking of cookies, I don't know of a good recipe with your specs.I'm looking for a low fat, low calorie,no cholesterol, healthy biscuit recipe is there a recipe?
Meringue cookies have no fat - very little cholesterol and comparatively few calories.





MERINGUE COOKIES


3 egg whites


1/2 tsp salt


1 tsp vanilla


3/4 c. sugar (you might be able to substitute Splenda - but this isn't alot of sugar when you divide it among 3-4 dozen cookies)


1/2-1 c. sugar-free Hershey's chocolate chips or chopped nuts or grated dark chocolate





Beat egg whites, salt %26amp; vanilla until stiff peaks. Add sugar and beat to stiff peaks again. Fold in chocolate/nuts. Drop by teaspoonfuls onto brown paper or parchment paper-covered cookie sheets. Bake at 300 for 25 min. Let cool 10 min before removing from paper
Yes but it wouldn't be fit to eat. There's no cholesterol if there's no dairy so you could make them with oil and water. Biscuits just aren't healthy, period. Maybe you could google a recipe with rice flour.

Can someone recommend me a good tasting healthy (no trans fat) chocolate frosting recipe?

Preferably one that is sugary. I'm baking a healthy cake without trans fat.Can someone recommend me a good tasting healthy (no trans fat) chocolate frosting recipe?
Ingredients





* 1 cup sugar


* 6 tablespoons cornstarch


* 4 tablespoons cocoa


* 1/2 teaspoon salt


* 2 tablespoons oil


* 1 cup water


* 1/2 teaspoon vanilla





Directions





1.


1


Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.


2.


2


Whisk in the water.


3.


3


Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.


4.


4


(Make sure you don't boil too long, or it will set like taffy.)


5.


5


Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.





























*********


Nutrition Facts





Serving Size 1 (44g)





Recipe makes 12 servings


Calories 104


Calories from Fat 22 (21%)


Amount Per Serving %DV


Total Fat 2.5g 3%


Saturated Fat 0.5g 2%


Monounsaturated Fat 1.1g


Polyunsaturated Fat 0.9g


Trans Fat 0.0g


Cholesterol 0mg 0%


Sodium 98mg 4%


Potassium 28mg 0%


Total Carbohydrate 21.3g 7%


Dietary Fiber 0.6g 2%


Sugars 16.7g


Protein 0.4g 0%Can someone recommend me a good tasting healthy (no trans fat) chocolate frosting recipe?
Really, there is no perfect recipe, just pay more attention to the nutrition facts on labels, and choose the ones with polyunsaturated, and monounsaturated fats, those are better for you.


When it comes to chocolate, the darker the chocolate, the better that is for you also.
Healthy?? who knows what healthy means any more.





the government gurus decided we should not eat butter about 60 years ago. they insisted that the transfat junk was ';healthy'; and better for us than the good old natural butter.





Now we find out that stuff is what is keeping all the heart disease in high order so the doctors and pharma can keep making money.





Ok, take any recipe and change the shortening or margarine to butter and make it with the butter. It is that simple. They were all changed over tha past 60 years from butter to trans fats and it was done straight across.





or you can go to http://www.recipezaar.com and put chocolate frosting or icing into search box and click go and get thousands of recipes for cake topping.
um, its frosting. lol. but just get the powdered sugar recipe off your fav. powdered sugar and it should tell you what to use. I don't recommend a NON transfat shortening, cause it won't allow the butter to combine with it, but hey, i am just a pastry chef
Another youth has been lead astray..


It is so sad they believe without question..


Trans - Fat how silly


decades ago (?) Crisco stopped using it


IT is BOLDLY printed on the label


make your frosting


I don't do recipes


You'll get plenty..

Any healthy easy to make recipes?

Fresh Pesto Pasta Salad





You will love to use a variety of garnishes on this salad, such as grape tomatoes; small, yellow, pear-shaped tomatoes. et





INGREDIENTS:


1 (16 ounce) package small shell pasta


1/3 cup red wine vinegar


1 tablespoon sugar


1 teaspoon seasoned pepper


1/2 teaspoon salt


1 teaspoon Dijon mustard


1 clove garlic, pressed


3/4 cup olive oil


1 cup chopped fresh basil


1 (3 ounce) package shredded Parmesan cheese


1/2 cup toasted pine nuts





DIRECTIONS:


PREPARE pasta according to package directions; drain.





WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.





ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.





----





Zesty Rotini Salad





INGREDIENTS:


1 (12 ounce) package rotini pasta


3 carrots, peeled and diced


1 red bell pepper, chopped


1 yellow bell pepper, chopped


1 green bell pepper, chopped


2 green onions, chopped


1/2 purple onion, diced


1 pound broccoli, cut into florets


1 large tomato, diced


1/2 cup crumbled feta cheese


1 cup zesty Italian dressing





DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.





In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve








-----------


Tortellini Pesto Salad





INGREDIENTS:


1 (9 ounce) package cheese tortellini


1 small red bell pepper, julienned


3/4 cup fresh broccoli florets


1/3 cup shredded carrots


1/3 cup pitted green olives


1 clove garlic, chopped


1/2 cup mayonnaise


1/4 cup prepared basil pesto


1/4 cup milk


2 tablespoons grated Parmesan cheese


1 tablespoon olive oil


1 tablespoon distilled white vinegar








DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.





In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.





In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled.Any healthy easy to make recipes?
spaghetti squash- you just slice it in half, bake it upside down for 45 minutes, and eat it like pasta with your favorite sauce. Low calories, low glycemic index, and high in b6 and potassium. Yumm!Any healthy easy to make recipes?
this is gonna sound disgusting %26amp; not healthy but sourcream%26amp;onion chips in chocolate pudding








then for the healthy one!


bannanas %26amp; apples cut %26amp;mixed up in peanut butter! yum!

scars

Healthy Chicken Pot Pie Recipe?

i just seen a really quick chicken pot pie recipe and for one eighth of the recipe 509 CALORIES! Any ideas?Healthy Chicken Pot Pie Recipe?
ENLIGHTENED CHICKEN POT PIE:





Cuddle up with comfort food that's 鈥?gasp! 鈥?healthy.


Soothe your carb-craving soul without the guilt. This chicken pot pie delivers comfort at a fraction of the salt and fat of the traditional variety.





Makes 6 servings.


2 cups low-sodium nonfat chicken broth


1 cup chopped onion


1/2 lb new potatoes, unpeeled and diced


1/2 tsp dried thyme


1/4 cup cornstarch


1 cup skim milk


1 small zucchini, diced


1 yellow squash, diced


1 green bellpepper, diced


1 red bell pepper, cored, seeded and diced


1 cup sliced mushrooms


1/2 tsp salt


1/8 tsp pepper


1 tsp Dijon mustard


1 tsp Worcestershire sauce


2 cups diced cooked chicken breast (one 10-oz package)





Topping


2 1/4 cups reduced-fat Bisquick


3/4 cup skim milk


Preheat oven to 450掳F. Bring 1 cup broth to a boil in a large pot. Add onion and cook 3 minutes, until soft, then add remaining 1 cup broth, potatoes and thyme. Bring to a boil and cook 8 minutes, until potatoes are tender. Meanwhile, combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, add zucchini, yellow squash, red and green peppers, mushrooms, salt, pepper, mustard, and Worcestershire. Bring to a boil and cook about 5 minutes. Stir in chicken and remove from heat. Pour into a 9'; deep-dish pie plate. To make the topping, combine Bisquick and skim milk in a bowl. Using hands, lay topping over filling surface and tap it down. Bake 15 minutes or until top is golden.





Nutritional analysis per serving: 362 calories, 23 g protein, 55 g carbohydrates, 3.5 g dietary fiber, 5.1 g fat (1.2 g saturated fat), 41 mg cholesterol, 1,038 mg sodiumHealthy Chicken Pot Pie Recipe?
Unfortunately, the good taste in the chicken pot pie is from the fat in it. I once made Paula Deen's recipe and it called for heavy cream and puff pastry. It was so heavy. My opinion is that you have to have that flaky crust or it just isn't chicken pot pie. I would definitely keep the crust recipe the same. For the filling, if it calls for heavy cream, use low fat milk instead. Use all white meat since it's lower in fat. If you think about it, 500 calories for a meal is pretty good. Look at what an average dinner is once everything is on your plate. It can easily go over 500 calories. Good luck on your cooking!
I use a similar recipe but use Healthy Request reduced fat and sodium Cream of Chicken soup and 1/2 teaspoon of dried Tarragon.
Easy Chicken Pot Pie


* 2 frozen pie shells


* 1-10 3/4 oz cream of mushroom soup


* 1/2 C. milk


* 1 bag frozen mixed vegetables


* 2 C. cooked chopped chicken


* 1 tsp. minced garlic


* 1 small onion


* Coarse ground black pepper, to taste





PREPARATION:


Preheat oven to 375 degrees.





Take pie shells out of freezer, separate, lay one pie shell flat, leaving the other in the pie pan, and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave; chop and sautee onion. Mix chicken, defrosted veggies, sauteed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

I am on a healthy eating regime...anyone got any low fat recipes that use basic ingredients?

Try a vegan diet!I am on a healthy eating regime...anyone got any low fat recipes that use basic ingredients?
Low Fat Carrot Cake





4 cups of carrots, grated (spoon, not packed into cup)


2 cups of sugar


One 8 ounce can of crushed pineapple


1/2 cup of apple butter


4 large egg whites


2 teaspoons of vanilla


2 cups of flour


2 teaspoons of baking soda


2 teaspoons of cinnamon


1/2 teaspoon of salt


3/4 cup of raisins








Preheat oven to 375潞F. Coat a 9 x 13 inch baking pan with non-stick vegetable spray. Set aside. In large bowl combine carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir to blend. Add remaining ingredients except raisins. Mix completely. Gently stir in raisins. Spread batter in pan. Bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into squares.





Low Fat Carrot Cake 2





2 eggs


2 egg whites


2 cups of flour


2 cups of sugar


2 teaspoons of baking powder


1 1/2 teaspoon of baking soda


1 teaspoon of salt


2 teaspoons of cinnamon


1 1/2 cup of pureed figs or prunes (baby food)


2 cups of peeled and grated carrots


One 8 ounce can of crushed pineapple (reserve juice)


1 cup of raisins


1/2 cup of chopped walnuts


1 cup of powdered sugar for glaze





Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350潞F. for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake.I am on a healthy eating regime...anyone got any low fat recipes that use basic ingredients?
Don't go down the ';Lo-fat'; or ';Lite'; road. Just eat whole grains (brown rice, wholemeal bread, ryvita, Kallo rice-cakes, oatcakes, wholemeal pasta,etc.) in place of the refined sort. Fill up with fruit %26amp; veg. Fats are often found in protein foods


- that's ok, just eat these in smaller amounts - you need some. Go for natural monosaturates or polyunsaturates instead of lots of saturates like meat or dairy. Experiment with different oils. Avocados are splendid. Nuts are good if not allergic, they contain a good range of vits%26amp;mins and trace elements.


Have small amounts of really good dairy or chocolate instead of lots of cheap %26amp; nasty fake, just as a treat.


And don't forget - Enjoy! It's important!
I've tried out many nice recipes from this website and very happy with the results.


Most importantly, there are all healthy recipes without compromise the taste, I have no worry about my waist line. :)


Hope you find it helpful.





http://recipesforhealthyliving.blogspot.鈥?/a>

Looking for a recipe for healthy snack?

Need a healthy snack recipe for health class, I have to serve small servings to the class. It must include nutrution facts such as how many calories, sodium, and fiber. Low-calorie, low-fat (low fat cookies does not count), high fiber, you get the idea. It can include fruits and vegatables. Also it can't be celery with penut butter, has to somthing new for that class could try.Looking for a recipe for healthy snack?
Cheerios庐 Cinnamon-Popcorn Snack





A Cheerios庐 Challenge recipe!


Cereal combined with 94% fat free popcorn and more鈥?br>

what a wholesome snack!





From eatbetteramerica








Prep Time:10 min


Start to Finish:30 min


makes:24 servings (1/2 cup each)





8 cups popped 94% fat-free butter-flavor microwave popcorn


(from 3-oz bag)


5 cups Cheerios庐 cereal


1 cup honey-roasted peanuts


1 cup raisins


1/2 cup light corn syrup


1/3 cup honey


2 tablespoons margarine or butter


1/4 teaspoon ground cinnamon


1/2 teaspoon vanilla





1. Heat oven to 350掳F. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal, peanuts and raisins; set aside.





2. In 1-quart saucepan, heat corn syrup, honey, margarine and cinnamon to boiling.


Remove from heat; stir in vanilla.


Pour over cereal mixture; toss until evenly coated.


Spread in ungreased 15x10x1-inch pan.





3. Bake 15 minutes, stirring occasionally.


Cool pan on cooling rack, stirring occasionally.


Store loosely covered.








Popcorn Pops


Popcorn is a whole grain. Eating at least 3 servings of whole grain daily may help reduce blood cholesterol.





Variation


For an even lower-fat snack, increase cereal to 6 cups and omit peanuts.











Nutritional Information





1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 11g); Protein 2g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2


*% Daily Values are based on a 2,000 calorie diet.Looking for a recipe for healthy snack?
Try triscuit snacks. Like triscuits with cottage cheese and a slice of tomato and some cilantro.





There are lots of combos you can make with triscuits!
Here's a great one. The recipe was originally for a healthy breakfast cookie, which was about the size of one of those larger bakery type cookies. I've made it so it makes about 5 smaller cookes (single recipe), or have tripled the recipe to get more. Even better, I triple (or quadruple) the recipe, put the mixture in a baking pan, and cut them into snack bars. This method would be ideal for your purposes.





Oh darn! I was about to give you this great, healthy snack recipe, but then I saw that you said that low fat cookies don't count. So no, I don't get the picture. My snack, if made cookie style, IS low fat, which you're saying isn't allowed. If it's not low fat... then it's not healthy. I suppose I could give it to you anyway to make into the bar type snacks.... therefore they aren't cookies... which apparently don't count las a low-fat healthy snack.





Oh well, I don't know if this is allowed:





Oatmeal Snack Cookie (or healthy snack bars):





1 cup oatmeal


1 cup ff dry nonfat milk


3/4 tsp baking powder


1-1/2 tsp cinnamon


3/4 cup no sugar added applesauce


3 TBSP splenda


1/4 tsp. vanilla


1/4 cup chopped walnuts* (higher in fat but very nutrious in moderation)


(a few tablespoons of raisins can also be added, but that's also a lot of sugar and added carbs)





Preheat oven to 350 degrees. Spray a pan with non-stick cooking spray. Mix all ingredients together and spoon into pan, pressing evenly. Bake for 15-20 min, until golden brown on edges. That's actually the time for one large cookie, so it'll take a little longer for the bars. Let cool slightly in pan on rack, cut and finish cooling on rack. The can be wrapped individually and frozen for easy snacks, or put in a container to share.





* The original recipe didn't call for walnuts, but I always add them. Here are the nutrition facts JUST for the walnuts:


Nutrition Facts


Serving Size: 1/4 cup (25g 10 - 11 large halves)


--------------------------------------鈥?br>

Amount per Serving


--------------------------------------鈥?br>

Calories 164 Calories from Fat 147


--------------------------------------鈥?br>

% Daily Value *


Total Fat 16g 25%


Saturated Fat 1.5g 8%


Monounsaturated Fat 2.3g


Polyunsaturated Fat 10g


Trans Fat 0.2g


Cholesterol 0mg 0%


Sodium 0.5mg 0%


Potassium 130mg 4%


Total Carbohydrate 3.4g 1%


Dietary Fiber 1.7g 7%


Sugars 0.7g


Protein 3.8g 8%


--------------------------------------鈥?br>

Calcium 2%


Iron 10%


--------------------------------------鈥?br>

Est. Percent of Calories from:


Fat 87.8% Carbs 8.3%


Protein 9.3%





Cookie nutrition facts (with raisins)


Calories 356


Calories from Fat 20 (5%)


Amount Per Serving %DV


Total Fat 2.3g 3%


Saturated Fat 0.5g 2%


Monounsaturated Fat 0.6g


Polyunsaturated Fat 0.7g


Trans Fat 0.0g


Cholesterol 7mg 2%


Sodium 324mg 13%


Potassium 935mg 26%


Total Carbohydrate 66.1g 22%


Dietary Fiber 4.3g 17%


Sugars 27.1g


Protein 20.0g 40%

What are some recipes for breakfast that will full me up until 1:00 PM & are healthy & will keep me energized

Yep, my mom swears by oatmeal :)What are some recipes for breakfast that will full me up until 1:00 PM %26amp; are healthy %26amp; will keep me energized
take some oatmeal with milk n some bread with butter plus 1 fresh apple r good enough 4 ur breakfast.What are some recipes for breakfast that will full me up until 1:00 PM %26amp; are healthy %26amp; will keep me energized
Eat a breakfast burrito with egg, potato, sausage and cheese, cooked in a non-stick skillet. I can eat that and not be hungry until 3pm.
An apple or applesauce, healthy oatmeal, or a flax seed waffle with a little syrup. They say fiber gives you energy and curbs hunger...hence an apple is usually recommended. I drink a carnation instant breakfast every morning, then have a bowl of oatmeal later at break. I'll snack on grapes too. Hope you can snack in between breakfast and lunch...they say 5 or 6 mini meals are best for a healthy metabolism.
don't try and eat one meal to fill you up untill the next meal, bring little healthy sancks like trail mix, or carrot sticks to help tide you over, it will raise your metabolism eatting like this, and it will keep you from feeling hungary.
Make a sandwich with some nice bread spread with jelly and cream cheese. Then dip it in a mixture of beaten eggs and a touch of cream ala French Toast. Then roll it in corn flake crumbs and fry it in butter. Just the thing to jump start your day!
Try some oatmeal with berries or other fruit. Fiber from the oatmeal keeps you full, and the good carbs keep you energized.
protein bar and toast
No guarantee you will stay full till 1pm, in fact.. eating breakfast usually makes you hungry earlier. Choose something light (so you don't fall into a food coma.. toast, fruit bowl, juice, bagel are all good. Have a piece of fruit in the late morning to hold you over until lunch.
An egg, a small bowl of oatmeal, and a glass of milk.

Recipe for a healthy savory Indian snack that can be made at home and stored for a few days?

You can buy these snacks in any Indian grocery, there is much more variety. They are available online also.





I found this recipe:





http://indianfood.about.com/od/vegetaria鈥?/a>Recipe for a healthy savory Indian snack that can be made at home and stored for a few days?
here are many indian snack with videos included of how prepare them


http://www.ifood.tv/r/Snacks/recipesRecipe for a healthy savory Indian snack that can be made at home and stored for a few days?
maize