Q. I don't want any complex recipes or anything.. But I am getting bored of sandwiches and baked potatoes and Quorn burgers.. I'm eating too many baked beans lol. I want to stay in shape though so gimme some good and tasty ideas :]
A. I've recently added lots of easy Vegetarian recipes on my blog-
http://www.abridescookbook.com/blog
http://www.abridescookbook.com/blog
healthy,simple recipes a teen can take to school?
Q. I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be heated)?
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.
A. wraps are a good way to go. You can put anything in them, chicken breast, chicken salad, meats,etc. The trick is to take your items separately, not wrap it at home. Tomatoes and lettuce may wilt in the wrap so wrap them in plastic wrap and put your wrap together at school.
Does anyone have some really good healthy food recipes?
Q. I'm looking for some good healthy food recipes for my family to try. It doesn't have to be anything fancy just something simple that would taste good to kids as well as adults.
Please post if you have any good ones! :)
Please post if you have any good ones! :)
A. Prosciutto and Gruyère Strombolis
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm
Cherry Tomato Spagetti Dinner
Ingredients
2 (1-ounce) slices sandwich bread
1 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups red cherry tomatoes
3 garlic cloves, thinly sliced
8 ounces uncooked spaghetti
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.
Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.
Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.
Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately
Recipe: Fresh fruit kebabs with lemon lime dip
ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers
Directions
In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm
Cherry Tomato Spagetti Dinner
Ingredients
2 (1-ounce) slices sandwich bread
1 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups red cherry tomatoes
3 garlic cloves, thinly sliced
8 ounces uncooked spaghetti
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.
Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.
Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.
Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately
Recipe: Fresh fruit kebabs with lemon lime dip
ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers
Directions
In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.
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