Q. this list is for my mom, who feels I don't eat healthy enough. I don't really like fruits or vegatables, but I'm willing to give it a try with some good ideas. Grilled chicken would be good too. Really any ideas for me would be great! :D
A. Grilled Chicken Sandwhich
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
PREPARATION
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Grilled Shrimp Skewers over White Bean Salad
Grilled Shrimp Skewers over White Bean Salad
Makes 6 servings, about 3/4 cup salad and 4 shrimp each
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
24 raw shrimp (21-25 per pound; see Note), peeled and deveined
MORE HEALTHY RECIPE IDEAS
Grilled Fruit Recipes
Low-Calorie Recipes for the Grill
Metabolism-Boosting Dinners
Healthy Hamburger Recipes and More Burger Recipes
Healthy Recipes for Foods to Help You Eat Clean
YOU MIGHT ALSO LIKE
Jamaican Jerk Shrimp & Pineapple Salad
Grilled Lobster Tails with Nectarine-Avocado Salad
Hanoi-Style Tuna Patty Salad
Grilled Shrimp with Melon & Pineapple Salsa
South Indian Shrimp Kebabs with Cilantro Sauce
PREPARATION
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Here are some more!
Grilled Salmon and Tomatoes: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=19#leaderboardad
Chicken and Bean Salad: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=3#leaderboardad
Shrimp Dish: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=8#leaderboardad
Shrimp Sandwhich: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=2#leaderboardad
Hope I helped and Happy cooking! :)
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
PREPARATION
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Grilled Shrimp Skewers over White Bean Salad
Grilled Shrimp Skewers over White Bean Salad
Makes 6 servings, about 3/4 cup salad and 4 shrimp each
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
24 raw shrimp (21-25 per pound; see Note), peeled and deveined
MORE HEALTHY RECIPE IDEAS
Grilled Fruit Recipes
Low-Calorie Recipes for the Grill
Metabolism-Boosting Dinners
Healthy Hamburger Recipes and More Burger Recipes
Healthy Recipes for Foods to Help You Eat Clean
YOU MIGHT ALSO LIKE
Jamaican Jerk Shrimp & Pineapple Salad
Grilled Lobster Tails with Nectarine-Avocado Salad
Hanoi-Style Tuna Patty Salad
Grilled Shrimp with Melon & Pineapple Salsa
South Indian Shrimp Kebabs with Cilantro Sauce
PREPARATION
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Here are some more!
Grilled Salmon and Tomatoes: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=19#leaderboardad
Chicken and Bean Salad: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=3#leaderboardad
Shrimp Dish: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=8#leaderboardad
Shrimp Sandwhich: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=2#leaderboardad
Hope I helped and Happy cooking! :)
Good vegetarian dishes?
Q. What are some nice vegetarian dishes, using pasta mostly. Could be desert.
Needs to be at least apatizing to a child
Needs to be at least apatizing to a child
A. Soups!!!! There are so many like vegetable, potato, broccoli and kids love these with a half sandwich or on there own
nothing wrong with steamed veggies in a sauce
google any of these and you'l come up with a multitude of amazing recipes
I have this feeling like kids are more influenced by their parents issues about foods than the parents realize like if you see parents with a phobia of healthy foods the kids will usualy be shaped by it as well and if the parents treat certain foods like they are over their kids head it will put it in the childs mind that it might be frightening or gross when we know they are not. I always try not to project with kids and have been very surprised at how well they can handle being mature about new things if you get excited about them.That said try your kids on some hummus and just call it a spread maybe sneak it into a sandwich first.
I love making kids healthy deserts because they will eat anything sweet
If you have a food processor take a small baking tray and slice some yellow bananas into about ½ inch thick slices and throw them in the freezer when frozen take them out and let them soften for about 5-8 min then toss them in the food processor and blend until smooth
This is like banana ice cream and your kids will love it because it’s cold and sweet and smooth like a dairy product and you can get creative and add in bits of strawberries and other fruits and berries and dates will sweeten it alot and will even give it a caramel like taste and a little vanilla makes it like heaven! you will probobly enjoy this low fat desert to.
If you just need pasta try sneaking in some zucchini lasagna like this no noodle version from chow
http://www.chow.com/recipes/30280-noodleless-zucchini-lasagna
If you doing Italian make your own pizza and slowly add different veggies chopped small at first then a little bigger I always do sliced tomatoes and the roma’s sliced look like pepperoni’s
For more adult’ish foods grill some veggies and also grill corn and potatoes. This is great for even a severely unexposed kid (zucchini, onion, bell peppers, and jalapeños chopped small with bigger pieces of more identifiable stuff like potatoes and carrots which are sweeter and always corn) I just toss them in a little olive oil and some salt and pepper make a packet with tin foil toss them on the grill and when they are tender I have them with fresh corn and some salsa in corn tortillas and it’s like grilled southwest veggie tacos... maybe some chipotle sauce mmmm good!
GET SNEAKY try grilled cheese with tomatoes then move up to steamed broccoli then other veggies then switch to a white french bread and grill it on a forman grill or a cast iron stove top grill and it becomes a panini
Slow integration in a familiar way is my motto for dealing with picky eaters and even some adults I've met trying to improve their diets. If they eat beans try adding new veggies in with the beans if not try adding beans into whatever they will eat
The USDA has made a new version of the food pyramid.Now they have “my plate” which is much healthier than the pyramid and is closer to a more realistic balance for what a developing body needs. Essentially what your average person should see on there plate would be ½ a plate of veggies and or fruits half of it raw half cooked ¼ grains/carbs like potatoes keeping them as whole as possible and then the rest is essentially proteins like those found in legumes, nuts, dairy products like cheese and meats like fish and chicken. The best options are those high in omega fatty acids which help with brain function and you want to stay away from fatty cholesterol building meats like organ meats bacon and even ground beef if you can help it
so a vegetarian meal is more likely to be closer to this plate than say a meal focused around meat wich sould make up less than a quarter of your plate
most Americans don’t get this ideal balance and so many have pretty hefty vitamin deficits but also the vegetables we do usually see in the supermarket are mostly grown in very heavily farmed areas where the soil is very poor in the elements that the vegetables convert to vitamins and so they don’t have the same nutrition they might have had say 50 years ago so kids (and adults) should take a multi vitamin like a Flintstones gummy vitamin to supplement their diet even if it is very healthy diet! And yes it is very important
**WAY TO GO FOR ENCURAGING MORE HEALTHY FOODS FOR YOUR LITTLE ONES**and for yourself. It will make the difference between a long healthy life or a short one racked with problems
good luck
nothing wrong with steamed veggies in a sauce
google any of these and you'l come up with a multitude of amazing recipes
I have this feeling like kids are more influenced by their parents issues about foods than the parents realize like if you see parents with a phobia of healthy foods the kids will usualy be shaped by it as well and if the parents treat certain foods like they are over their kids head it will put it in the childs mind that it might be frightening or gross when we know they are not. I always try not to project with kids and have been very surprised at how well they can handle being mature about new things if you get excited about them.That said try your kids on some hummus and just call it a spread maybe sneak it into a sandwich first.
I love making kids healthy deserts because they will eat anything sweet
If you have a food processor take a small baking tray and slice some yellow bananas into about ½ inch thick slices and throw them in the freezer when frozen take them out and let them soften for about 5-8 min then toss them in the food processor and blend until smooth
This is like banana ice cream and your kids will love it because it’s cold and sweet and smooth like a dairy product and you can get creative and add in bits of strawberries and other fruits and berries and dates will sweeten it alot and will even give it a caramel like taste and a little vanilla makes it like heaven! you will probobly enjoy this low fat desert to.
If you just need pasta try sneaking in some zucchini lasagna like this no noodle version from chow
http://www.chow.com/recipes/30280-noodleless-zucchini-lasagna
If you doing Italian make your own pizza and slowly add different veggies chopped small at first then a little bigger I always do sliced tomatoes and the roma’s sliced look like pepperoni’s
For more adult’ish foods grill some veggies and also grill corn and potatoes. This is great for even a severely unexposed kid (zucchini, onion, bell peppers, and jalapeños chopped small with bigger pieces of more identifiable stuff like potatoes and carrots which are sweeter and always corn) I just toss them in a little olive oil and some salt and pepper make a packet with tin foil toss them on the grill and when they are tender I have them with fresh corn and some salsa in corn tortillas and it’s like grilled southwest veggie tacos... maybe some chipotle sauce mmmm good!
GET SNEAKY try grilled cheese with tomatoes then move up to steamed broccoli then other veggies then switch to a white french bread and grill it on a forman grill or a cast iron stove top grill and it becomes a panini
Slow integration in a familiar way is my motto for dealing with picky eaters and even some adults I've met trying to improve their diets. If they eat beans try adding new veggies in with the beans if not try adding beans into whatever they will eat
The USDA has made a new version of the food pyramid.Now they have “my plate” which is much healthier than the pyramid and is closer to a more realistic balance for what a developing body needs. Essentially what your average person should see on there plate would be ½ a plate of veggies and or fruits half of it raw half cooked ¼ grains/carbs like potatoes keeping them as whole as possible and then the rest is essentially proteins like those found in legumes, nuts, dairy products like cheese and meats like fish and chicken. The best options are those high in omega fatty acids which help with brain function and you want to stay away from fatty cholesterol building meats like organ meats bacon and even ground beef if you can help it
so a vegetarian meal is more likely to be closer to this plate than say a meal focused around meat wich sould make up less than a quarter of your plate
most Americans don’t get this ideal balance and so many have pretty hefty vitamin deficits but also the vegetables we do usually see in the supermarket are mostly grown in very heavily farmed areas where the soil is very poor in the elements that the vegetables convert to vitamins and so they don’t have the same nutrition they might have had say 50 years ago so kids (and adults) should take a multi vitamin like a Flintstones gummy vitamin to supplement their diet even if it is very healthy diet! And yes it is very important
**WAY TO GO FOR ENCURAGING MORE HEALTHY FOODS FOR YOUR LITTLE ONES**and for yourself. It will make the difference between a long healthy life or a short one racked with problems
good luck
lunch??????????????????????
Q. idk what to have for lunch please help me and give a recipe, best answer gets 10 points!
A. Chicken Queadilla salad!! Its super easy and healthy!
For the chicken:
2 boneless skinless chicken breasts
tababsco sauce
salt and pepper
* brush the tabasco over the chicken, then grill chicken (or bake in the oven.) Set aside
For the salad:
Salad mix (the bag stuff is fine, its what I use)
Crumbled tortilla chips about 1 cup
1 can fiesta corn (drained) (room temperature)
*mix all items together. DONE! ha
Cheese quesadillas:
1 teaspoon butter
2 tortillas
1 cup shredded cheddar cheese
*In a skillet melt butter, lay tortilla shell put 1/2 cup of cheese on one side, fold tortilla over top of the cheese. flip tortilla once toasted on one side.
Salsa Ranch Dressing:
2 tablespoons FatFree Ranch
2 tablespoons Salsa
1 tablespoon Tabasco
*mix all together- DONE! =)
Now is the time to build your salad- Put salad mixture in a bowl - cut chicken into pieces place on top of salad- cut quesadilla into 4 triangles place at 12,3,6, and 9 (like a clock) on the plate. serve dressing on the side. (you can get sour cream or guacamole for the top of the chicken too if you would like) its optional!
YOU ARE DONE! EXCELLENT SALAD!! YUMMY!!!
---------------------------------------
Or make Tuna Fish sandwich.. thats another one of my favorites! YUMMM!!
----------------------------------------
OR A PANINI!!!! mmmmm!!!!!
------
For the chicken:
2 boneless skinless chicken breasts
tababsco sauce
salt and pepper
* brush the tabasco over the chicken, then grill chicken (or bake in the oven.) Set aside
For the salad:
Salad mix (the bag stuff is fine, its what I use)
Crumbled tortilla chips about 1 cup
1 can fiesta corn (drained) (room temperature)
*mix all items together. DONE! ha
Cheese quesadillas:
1 teaspoon butter
2 tortillas
1 cup shredded cheddar cheese
*In a skillet melt butter, lay tortilla shell put 1/2 cup of cheese on one side, fold tortilla over top of the cheese. flip tortilla once toasted on one side.
Salsa Ranch Dressing:
2 tablespoons FatFree Ranch
2 tablespoons Salsa
1 tablespoon Tabasco
*mix all together- DONE! =)
Now is the time to build your salad- Put salad mixture in a bowl - cut chicken into pieces place on top of salad- cut quesadilla into 4 triangles place at 12,3,6, and 9 (like a clock) on the plate. serve dressing on the side. (you can get sour cream or guacamole for the top of the chicken too if you would like) its optional!
YOU ARE DONE! EXCELLENT SALAD!! YUMMY!!!
---------------------------------------
Or make Tuna Fish sandwich.. thats another one of my favorites! YUMMM!!
----------------------------------------
OR A PANINI!!!! mmmmm!!!!!
------
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