Q. my mam left some marinated chicken fillets in fridge for dinner. any healthy, simple tasty recipes?
A. Grill them, slice or dice, then:
--put inside a folded tortilla w/ chz and salsa and make quesadillas. Just grill on a griddle or in a panini maker.
--toss w/ pasta and butter/lemon and some pasta cooking water to make a sauce
--serve over caesar salad for chicken caesar salad
--grill some onions and bellpeppers along w/ meat and make fajitas in flour tortillas
--Cut in half horizontally (to make 2 really thin slices), keep marinating, then grill and serve on ciabatta bread w/ L&T and ranch dressing for sandwiches
--put inside a folded tortilla w/ chz and salsa and make quesadillas. Just grill on a griddle or in a panini maker.
--toss w/ pasta and butter/lemon and some pasta cooking water to make a sauce
--serve over caesar salad for chicken caesar salad
--grill some onions and bellpeppers along w/ meat and make fajitas in flour tortillas
--Cut in half horizontally (to make 2 really thin slices), keep marinating, then grill and serve on ciabatta bread w/ L&T and ranch dressing for sandwiches
What are some good and easy to fix lunch foods???
Q. im only 16 so i dont like to wait a whole long time to fix something like chicken or anything but i want to cook something good and simple cause its only me eating at home so i just want some ideas on what to cook for just me. if you have a recipe please share
thanks everyone
thanks everyone
A. Baked Egg
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. (or I buy the pre-cooked bacon - one less pan to clean up.) Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Grilled cheese sandwich.
Egg in a Hole:
Ingredients:
1 slice bread
1 T. butter
1 egg
2 T. veg. oil
Cooking instructions:
Heat oil in frying pan. Butter both sides of a slice of bread. Cut a hole in the middle. (I use a juice glass like a cookie cutter, or you could use a donut or biscuit cutter, etc. You want a hole about 2 1/2" in diameter or so.) Put the bread in the hot skillet for one minute and then turn it around and brown the other side for one minute as well. Break an egg into the hole in the bread and let it fry for about 2 minutes or until the egg is the consistency you want.
Tomato Salad
I eat this all the time as a quick meal:
Slice 2 tomatoes thickly. Take crumbled feta cheese or mozzarella chunks, and very thin slices of onion and mix in with the tomato slices. Sprinkle with a good Italian seasoning or Greek seasoning mixture, or dill or dried basil depending on your preference. Drizzle extra virgin olive oil over the top. A friend of mine also drizzles lemon juice on her salads. Easy, fast and healthy.
Grilled Pear and Blue Cheese Sandwich
Ingredients:
8 slices sourdough bread
3 Tbsp. butter, softened
1/4 cup sour cream
2 ripe pears, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup shredded Havarti cheese
Cooking Instructions:
You can either use one of those indoor double sided grills like a panini maker or George Foreman Grill or you can do this in a frying pan. If you use a frying pan, spray it with butter flavored oil first. Preheat grill (or pan). Combine cheeses in small bowl. Spread sour cream on one side of each piece of bread. Make sandwiches with the sliced pears and cheese mixture with the sour cream on the inside of the bread. Spread softened butter on outsides of sandwiches. Grill for 2-3 minutes until bread is browned and crisp and cheese is melted. If you are using a frying pan, carefully turn it over and cook it on the other side as well - or better yet, pre-heat a smaller, cast iron frying pan and put it on the top of the sandwich as it is cooking in the frying pan.
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. (or I buy the pre-cooked bacon - one less pan to clean up.) Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Grilled cheese sandwich.
Egg in a Hole:
Ingredients:
1 slice bread
1 T. butter
1 egg
2 T. veg. oil
Cooking instructions:
Heat oil in frying pan. Butter both sides of a slice of bread. Cut a hole in the middle. (I use a juice glass like a cookie cutter, or you could use a donut or biscuit cutter, etc. You want a hole about 2 1/2" in diameter or so.) Put the bread in the hot skillet for one minute and then turn it around and brown the other side for one minute as well. Break an egg into the hole in the bread and let it fry for about 2 minutes or until the egg is the consistency you want.
Tomato Salad
I eat this all the time as a quick meal:
Slice 2 tomatoes thickly. Take crumbled feta cheese or mozzarella chunks, and very thin slices of onion and mix in with the tomato slices. Sprinkle with a good Italian seasoning or Greek seasoning mixture, or dill or dried basil depending on your preference. Drizzle extra virgin olive oil over the top. A friend of mine also drizzles lemon juice on her salads. Easy, fast and healthy.
Grilled Pear and Blue Cheese Sandwich
Ingredients:
8 slices sourdough bread
3 Tbsp. butter, softened
1/4 cup sour cream
2 ripe pears, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup shredded Havarti cheese
Cooking Instructions:
You can either use one of those indoor double sided grills like a panini maker or George Foreman Grill or you can do this in a frying pan. If you use a frying pan, spray it with butter flavored oil first. Preheat grill (or pan). Combine cheeses in small bowl. Spread sour cream on one side of each piece of bread. Make sandwiches with the sliced pears and cheese mixture with the sour cream on the inside of the bread. Spread softened butter on outsides of sandwiches. Grill for 2-3 minutes until bread is browned and crisp and cheese is melted. If you are using a frying pan, carefully turn it over and cook it on the other side as well - or better yet, pre-heat a smaller, cast iron frying pan and put it on the top of the sandwich as it is cooking in the frying pan.
How healthy/unhealthy is this sandwich?
Q. -2 slices of 100% whole wheat bread
- 1slice of provolone cheese
-1 egg fried with a little olive oil
-3 thin slice of honey ham or turkey
-romaine lettuce
-spinach
-tomatoes
-cucumber
-garnish with a dash of pepper and a wee bit honey mustard dressing
Is it unhealthy to eat everyday or every other day?
- 1slice of provolone cheese
-1 egg fried with a little olive oil
-3 thin slice of honey ham or turkey
-romaine lettuce
-spinach
-tomatoes
-cucumber
-garnish with a dash of pepper and a wee bit honey mustard dressing
Is it unhealthy to eat everyday or every other day?
A. That’s a trick question.
You don’t give enough info to get a straight answer.
Like…is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Let’s analyze in order…
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day I’ll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, you’re not even sure your cheese actually contains cheese if it’s highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipes…just don’t proudly give them to somebody else before even tasting it…and then they’re disappointed and like “what it this? I want your awesome usual sandwich”.
After all the effort you put into it!?
Some brands (I won’t name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as they’re easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
It’s the best healthy fat (along with peanut oil…unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, you’re using extra light olive oil or your sandwich is going to taste “off” if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And you’re not using the 100% pure olive oil, which is the lowest quality as it’s not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cooking…baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write “salad” on the label of your extra virgin olive oil and “cooking” on the label of the extra light one because if you’re not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but it’s bland so you’ll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You don’t get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
We’ve come a long way from “no more than 2 yolks/week to 4 to 6. Maybe one day they’ll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
You don’t give enough info to get a straight answer.
Like…is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Let’s analyze in order…
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day I’ll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, you’re not even sure your cheese actually contains cheese if it’s highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipes…just don’t proudly give them to somebody else before even tasting it…and then they’re disappointed and like “what it this? I want your awesome usual sandwich”.
After all the effort you put into it!?
Some brands (I won’t name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as they’re easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
It’s the best healthy fat (along with peanut oil…unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, you’re using extra light olive oil or your sandwich is going to taste “off” if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And you’re not using the 100% pure olive oil, which is the lowest quality as it’s not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cooking…baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write “salad” on the label of your extra virgin olive oil and “cooking” on the label of the extra light one because if you’re not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but it’s bland so you’ll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You don’t get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
We’ve come a long way from “no more than 2 yolks/week to 4 to 6. Maybe one day they’ll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
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