Q. Hiya=]
It's summer, and I am home alone for quiet some time. So I have to cook for myself.
I am kind of a health freak, I won't eat anything really unhealthy even though I might crave it (mostly sweet things like ice cream, cookies, and stuff.) But I am quiet picky.
Is there a website that has some easy healthy recipes I can make?
Or can you just list the name of the dish so I can look up the recipe?
Please and thank you=]
It's summer, and I am home alone for quiet some time. So I have to cook for myself.
I am kind of a health freak, I won't eat anything really unhealthy even though I might crave it (mostly sweet things like ice cream, cookies, and stuff.) But I am quiet picky.
Is there a website that has some easy healthy recipes I can make?
Or can you just list the name of the dish so I can look up the recipe?
Please and thank you=]
A. Summer is a good time for single raw foods that you can just eat without a lot of fussing around and without heating up the house. I always think of summer as a time for snacks which means, to me at least, just means smaller amounts of food that is easy to prepare. Still can be balanced nutrition and healthy stuff!
Go for things like grapes, bananas, apples, berries, carrots, cucumbers, tomatoes...whatever produce looks good dipped in ranch if you like. Whatever looks good and is in season. Make yourself a big old salad and toss it with some olive oil and citrus juice, salt, pepper, garlic. Don't be afraid to mix fruits and veggies together. Berries go great in a mixed green salad, and tropical fruits like pineapple, melons, and mango can be made into spicy salsas!
You can also grill up some chicken breasts, add a baked potato (or a sweet potato) from the microwave, and some of your salad. If you grill a couple chicken pieces ahead of time, you can store them a couple days, and mix them with some honey mustard and pickles for a chicken salad. Ham steak is also pretty lean and cooks up quickly and easily. Maybe you have a George Foreman grill laying around which makes things easy in the summer. You can also grill up almost any vegetable. Just slice it about half inch thick and rub a little olive oil, salt, and pepper on it. Good summer veg to grill include squashes, eggplants, onions, tomatoes, and even fruit.
Tortilla chips and pita are pretty healthy, so are triscuit crackers. You can use these to dip with or to make tiny little sandwiches with. When you read the ingredients on a package of food, the easier they are to understand, and the fewer the ingredients are in a food, the better. So...when you look at chips, the plain old tortilla chips are basically just corn, oil, and salt. That is pretty simple for a snack food, unlike a chip that has been spray painted with cheese like Doritos or Cheetos.
There is also yogurt, which is a lovely snack and can be used for smoothies. Try to keep some fruit pieces frozen up to thicken your smoothies instead of ice. Pure flavor, and an excellent use of fruits that are getting a little too soft to eat like bananas...which helps you not to waste them.
Eggs are also pretty good for you in moderation, and they are really easy to fix and super versatile.
If you like peanut butter get some of that. You can get healthier kinds with no added sugar, and you can also get a better jelly...basically a fruit spread with fiber (really yummy...just plain mashed up fruit with its pulp and seeds, it is just like jam only not much added ingredients like sugar)...and then make your PBJ with some whole grain bread.
You might enjoy growing your own herbs. Try it as a hobby and to improve your food! They are cheap to get started and then as long as you give it some water every now and then and don't over harvest them, they will continue to produce for a very long time, for FREE. You don't pick them, you trim off what you need and the plant keeps growing. Since some herbs are really expensive, this is a good way to get a delicious bargain. When the weather gets cool, bring them inside. Tomatoes and cucumbers and peppers are really easy to grow as well!
Have a great summer!
Go for things like grapes, bananas, apples, berries, carrots, cucumbers, tomatoes...whatever produce looks good dipped in ranch if you like. Whatever looks good and is in season. Make yourself a big old salad and toss it with some olive oil and citrus juice, salt, pepper, garlic. Don't be afraid to mix fruits and veggies together. Berries go great in a mixed green salad, and tropical fruits like pineapple, melons, and mango can be made into spicy salsas!
You can also grill up some chicken breasts, add a baked potato (or a sweet potato) from the microwave, and some of your salad. If you grill a couple chicken pieces ahead of time, you can store them a couple days, and mix them with some honey mustard and pickles for a chicken salad. Ham steak is also pretty lean and cooks up quickly and easily. Maybe you have a George Foreman grill laying around which makes things easy in the summer. You can also grill up almost any vegetable. Just slice it about half inch thick and rub a little olive oil, salt, and pepper on it. Good summer veg to grill include squashes, eggplants, onions, tomatoes, and even fruit.
Tortilla chips and pita are pretty healthy, so are triscuit crackers. You can use these to dip with or to make tiny little sandwiches with. When you read the ingredients on a package of food, the easier they are to understand, and the fewer the ingredients are in a food, the better. So...when you look at chips, the plain old tortilla chips are basically just corn, oil, and salt. That is pretty simple for a snack food, unlike a chip that has been spray painted with cheese like Doritos or Cheetos.
There is also yogurt, which is a lovely snack and can be used for smoothies. Try to keep some fruit pieces frozen up to thicken your smoothies instead of ice. Pure flavor, and an excellent use of fruits that are getting a little too soft to eat like bananas...which helps you not to waste them.
Eggs are also pretty good for you in moderation, and they are really easy to fix and super versatile.
If you like peanut butter get some of that. You can get healthier kinds with no added sugar, and you can also get a better jelly...basically a fruit spread with fiber (really yummy...just plain mashed up fruit with its pulp and seeds, it is just like jam only not much added ingredients like sugar)...and then make your PBJ with some whole grain bread.
You might enjoy growing your own herbs. Try it as a hobby and to improve your food! They are cheap to get started and then as long as you give it some water every now and then and don't over harvest them, they will continue to produce for a very long time, for FREE. You don't pick them, you trim off what you need and the plant keeps growing. Since some herbs are really expensive, this is a good way to get a delicious bargain. When the weather gets cool, bring them inside. Tomatoes and cucumbers and peppers are really easy to grow as well!
Have a great summer!
What are some easy, but healthy dinner ideas for my husband and I?
Q. My husband and I are newlyweds, trying to stay healthy. We both work full time jobs, so it's hard to plan ahead or make meals that take alot of prep and cook time.
So basically, I'm looking for quick & easy dinners that are healthy or low in calories/fat.
Please dont give me websites for recipes. I dont have time to browse them. Just shoot me some good recipes. Thanks =)!!
Come on people, I need more recipes!!!
So basically, I'm looking for quick & easy dinners that are healthy or low in calories/fat.
Please dont give me websites for recipes. I dont have time to browse them. Just shoot me some good recipes. Thanks =)!!
Come on people, I need more recipes!!!
A. Sesame Chicken
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
6 servings 21 min 5 min prep
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love crock pot cooking!
4-6 servings ½ day 10 min prep
1-2 lb boneless skinless chicken breasts
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4-6 hamburger buns
Remove all visible fat from the chicken and toss it in the crock pot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top.
You may not need the entire jar, just enough to cover the chicken.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
Voila!
An easy weeknight meal that doesn't heat up your kitchen in the summertime!
I love this with potato chips and a carrot and raisin salad.
Chicken Scaloppine With Lemon Sauce (Low Fat)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I have served this many times in the past at my dinner parties and always receive rave reviews, the chicken alone even by itself is very good, the capers are only optional if you are a lover of capers then add them in as it really adds to the flavour of this dish, I would strongly suggest to double the sauce I most always do and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is very good!
4 servings 35 min 25 min prep
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped
In a small bowl, whisk together mustard and eggs; set aside.
Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts in egg/mustard mixture (shake off any excess egg).
Then coat well with the crumb mixture.
Heat the oil with 2 tablespoons butter(if using) in a frypan.
Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!
Black Bean and Tortilla Bake
6 servings 35 min 5 min prep
1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
6 servings 21 min 5 min prep
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love crock pot cooking!
4-6 servings ½ day 10 min prep
1-2 lb boneless skinless chicken breasts
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4-6 hamburger buns
Remove all visible fat from the chicken and toss it in the crock pot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top.
You may not need the entire jar, just enough to cover the chicken.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
Voila!
An easy weeknight meal that doesn't heat up your kitchen in the summertime!
I love this with potato chips and a carrot and raisin salad.
Chicken Scaloppine With Lemon Sauce (Low Fat)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I have served this many times in the past at my dinner parties and always receive rave reviews, the chicken alone even by itself is very good, the capers are only optional if you are a lover of capers then add them in as it really adds to the flavour of this dish, I would strongly suggest to double the sauce I most always do and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is very good!
4 servings 35 min 25 min prep
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped
In a small bowl, whisk together mustard and eggs; set aside.
Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts in egg/mustard mixture (shake off any excess egg).
Then coat well with the crumb mixture.
Heat the oil with 2 tablespoons butter(if using) in a frypan.
Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!
Black Bean and Tortilla Bake
6 servings 35 min 5 min prep
1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
What are some cheap, easy and healthy recipes?
Q. I'm a terrible chef, but I'm moving into my own place soon and cannot rely on quick dorm food anymore :(
I don't want to develop unhealthy habits, so I've decided to begin cooking for myself. What are some recipes that are cheap, low-calorie/healthy, easy (around 5 ingredients or less), and fast?
Breakfast, lunches, dinners, desserts, drinks, et cetera: all suggestions welcome!
Thank you!
I don't want to develop unhealthy habits, so I've decided to begin cooking for myself. What are some recipes that are cheap, low-calorie/healthy, easy (around 5 ingredients or less), and fast?
Breakfast, lunches, dinners, desserts, drinks, et cetera: all suggestions welcome!
Thank you!
A. Check out this site to see what you like. http://www.cookinglight.com/
It is one of my favorites. You don't have to add all the ingredients for many recipes like the one below. I leave out the peppers and use any pasta sauce you like. I buy big basil plant at Trader Joe's for a just a couple of bucks. Using fresh ingredients as much as possible really makes a big difference. =)
Mozzarella Chicken Sandwich
Ingredients
* 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
* 2 tablespoons fat-free mayonnaise
* 3/4 pound skinless, boneless chicken breasts
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1 teaspoon olive oil
* 1 (8-ounce) loaf ciabatta
* 12 large basil leaves
* 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
* 1/2 cup sliced bottled roasted red bell peppers
* 1 large tomato, thinly sliced
Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185367
www.smoothieweb.com is a great site.
It is one of my favorites. You don't have to add all the ingredients for many recipes like the one below. I leave out the peppers and use any pasta sauce you like. I buy big basil plant at Trader Joe's for a just a couple of bucks. Using fresh ingredients as much as possible really makes a big difference. =)
Mozzarella Chicken Sandwich
Ingredients
* 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
* 2 tablespoons fat-free mayonnaise
* 3/4 pound skinless, boneless chicken breasts
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1 teaspoon olive oil
* 1 (8-ounce) loaf ciabatta
* 12 large basil leaves
* 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
* 1/2 cup sliced bottled roasted red bell peppers
* 1 large tomato, thinly sliced
Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185367
www.smoothieweb.com is a great site.
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