browneyes7
I'm going on a diet I need some healthy recipes.
Answer
Beef stroganoff :
1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream
how to:
-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.
-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.
``
Pear and toasted pecan chutney :
(..can be used with curries or to dress up grilled chicken or a sandwich)
1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted
how to:
-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.
-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.
-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.
``
Shrimp-apple salad :
1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored
how to:
-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.
-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.
-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.
``
Chicken strips with honey mustard sauce :
(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)
4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil
~ For the dipping sauce:
1/2 cup honey
1/4 cup Dijon mustard
how to:
-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.
-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.
-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.
-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.
``
Island chiller :
(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)
2 packages (10 ounces each) frozen unsweetened strawberries
1 can (30 ounces) crushed pineapple with juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries
how to:
-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.
-- Pour the strawberry mixture into ice cube trays and freeze.
-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.
``
Beef stroganoff :
1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream
how to:
-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.
-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.
``
Pear and toasted pecan chutney :
(..can be used with curries or to dress up grilled chicken or a sandwich)
1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted
how to:
-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.
-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.
-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.
``
Shrimp-apple salad :
1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored
how to:
-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.
-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.
-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.
``
Chicken strips with honey mustard sauce :
(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)
4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil
~ For the dipping sauce:
1/2 cup honey
1/4 cup Dijon mustard
how to:
-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.
-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.
-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.
-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.
``
Island chiller :
(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)
2 packages (10 ounces each) frozen unsweetened strawberries
1 can (30 ounces) crushed pineapple with juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries
how to:
-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.
-- Pour the strawberry mixture into ice cube trays and freeze.
-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.
``
Does any body have good sandwiches recipes??
chefleung
Answer
try making a philiy cheese steak sandwich..chicken teriaki...go healthy and make an original turkey sandwich like subway...
try making a philiy cheese steak sandwich..chicken teriaki...go healthy and make an original turkey sandwich like subway...
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