sandwich recipes?

alger & ai

i need to know low fat sandwich recipes because im trying to lose weight. but the only recipe i know is loaf with lettuce, tomato, cucumber then either tuna flakes, chicken, ham and cheese, or crab sticks. please share other ideas for snacks because i get hungry a lot of times during the day.

Answer
*Cottage Cheese & Salmon Crispbread
Cottage Cheese is high in protein and low in fat and carbohydrates. Smoked Salmon is also low in fat and contains many valuable nutrients.
This recipe combines the goodness and taste of these two superfoods to produce a healthy snack to die for.

Bulla Cottage cheese Onions & Chives
Smoked Salmon
Lettuce
Dill
Crispbread

Layer a piece of fresh crisp lettuce on your favourite crispbread.
Dollop a teaspoon or two of Bulla Onion & Chives Cottage Cheese onto the lettuce.
Add a few slices of Smoked Salmon.
Top with a sprig of fresh dill.

*U can try these links they have Low fat/calories pecipes

http://www.weightloss.com.au/healthy-snack-recipes.htm

http://whatscookingamerica.net/RecipeIndexDiet.htm

http://www.weightlossresources.co.uk/recipes/low_calorie/sandwiches.htm

http://www.mealsforyou.com/cgi-bin/recipeCategory?category.calories+orderBy.calories

http://www.cooks.com/rec/search/0,1-0,low_calorie_sandwiches,FF.html

http://1stholistic.com/Recipes/recipe_cajun-chicken-sandwich.htm

http://www.recipezaar.com/recipes.php?categ=low-calorie%2Csnacks

http://www.fitnessandfreebies.com/local/

http://www.cooks.com/rec/search/0,1-0,low_calorie_snacks,FF.html

http://www.low-calorie-vegetarian-recipe.com/

http://www.low-calorie-vegetarian-recipe.com/vegetarianrecipes.html

ENJOY :-)

Healthy Recipes?

Q. I need some healthy low fat recipes for my family on the Fourth of July...but I cant think of any...

Do you have any Ideas?

Answer
Red, White & Blue Cream Cake

1 pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows

1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and baking powder.
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten.
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and cool completely on wire racks.
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling water and slowly drizzle over both cakes allowing gelatin to seep into holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of prepared Dream Whip on the top layer and the sides of the cake. Arrange strawberries, blueberries and miniature marshmallows on cake to resemble the American Flag. Place some miniature marshmallows around edge of cake.

12 Servings. 335 calories; 7g fat (19% calories from fat); 5g Protein; 61g Carbohydrate; 476mg sodium


Barbecued Sandwiches

4 c turkey light meat, skinless, cooked and cubed
1/2 c white vinegar
1/2 c ketchup
2 tsps Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
8 pcs hamburger buns, split and toasted

1. Combine vinegar, ketchup, Worcestershire, salt, and black pepper in a large saucepan. Bring to boil.
2. Reduce heat and simmer uncovered for 30 minutes.
3. Stir in turkey and cook five minutes.
4. Spoon hot barbecue mixture over bottom half of toasted buns.
5. Top with other half of toasted buns.

8 servings. 189 Calories; 3g Fat; 21g Protein; 18g Carbohydrate; 48mg Cholesterol; 485mg Sodium

Green Bean Potato Salad


Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 15 mins


Each serving of this healthy salad equals one and a half veggie servings.


Ingredients:
1 lb green beans, with ends cut

2 lb red potatoes, cut into bite-sized pieces

1 cup diced red bell pepper

1/2 cup chopped red onion

3 cloves garlic, minced

3 Tbsp fresh dill

4 Tbsp balsamic vinegar

3 Tbsp olive oil

1 Tbsp dijon mustard

1 black pepper, to taste



Directions:
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.

When cooled, add bell pepper and onion to the cooled green beans and potatoes.

DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.

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vegetarian food recipe?

<3

my family is BBQing for july 4 im a vegi wat can they cook..??

Answer
allveggielinks.com
goveg.com
vegconnect.com
veggieconnection.com
vegweb.com
ecomall.com

1. 15-minute vegetarian : 200 quick, easy, and delicious recipes the whole family will love / Susann Geiskopf-Hadler and Mindy Toomay.


2.
Amber waves of grain : traditional American whole foods cooking & contemporary vegetarian, vegan & macrobiotic cuisine / Alex and Gale Jack ; foreword by Michio and Aveline Kushi ; illustrations by Rod House.


3.
American wholefoods cuisine : 1300 meatless wholesome recipes from short order to gourmet / Nikki & David Goldbeck ; preface by Barbara Haber.


4.
A beautiful bowl of soup : the best vegetarian recipes / by Paulette Mitchell ; photographs by William Meppem.


5.
The best of Lord Krishna's cuisine : favorite recipes from The art of Indian vegetarian cooking / Yamuna Devi.


6.
The best vegetarian recipes : from greens to grains, from soups to salads : 200 bold-flavored recipes / Martha Rose Shullman.


7.
Betty Crocker easy everyday vegetarian : meatless main dishes you'll love!


8.
The big book of vegetarian : more than 225 recipes for breakfasts, appetizers, soups, salads, sandwiches, main dishes, sides, breads, and desserts / by Kathy Farrell-Kingsley.


9.
Cafe Flora cookbook / Catherine Geier with Carol Brown.


10.
Carb-conscious vegetarian : 150 delicious recipes for a healthy lifestyle / Robin Robertson.


11.
Classic vegetarian cooking from the Middle East & North Africa / Habeeb Salloum.


12.
Compassionate cuisine : gourmet vegetarian recipes & the philosophy and culture of caring / Vrnda Devi.


13.
The complete book of vegetarian grilling : over 150 easy and tasty recipes you can grill indoors and out / Susann Geiskopf-Hadler.


14.
The complete idiot's guide to being vegetarian / by Frankie Avalon Wolfe.


15.
Complete vegetarian cookbook / Charmaine Solomon.


16.
The complete vegetarian handbook : recipes & techniques for preparing delicious, healthful cuisine / by Kathy Farrell-Kingsley ; illustrations by David Pollard.


17.
The contented vegetarian / Matthew Drennan and Annie Nichols.


18.
Cook 1.0 : a fresh approach to the vegetarian kitchen : breakfast, lunch + dinner / Heidi Swanson ; foreword by Art Smith. (


19.
Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens.


20.
Cooking the Vietnamese way : to include new low-fat and vegetarian recipes / Chi Nguyen and Judy Monroe.


21.
The enlightened kitchen : fresh vegetable dishes from the temples of Japan / Mari Fujii ; photographs by Tae Hamamura ; translation by Richard Jeffery.


22.
Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons.


23.
Ethical markets : growing the green economy / Hazel Henderson with Simran Sethi ; foreword by Hunter Lovins.


24.
The ethnic vegetarian : traditional and modern recipes from Africa, America, and the Caribbean / Angela Shelf Medearis, author of Ideas for Entertaining from the African-American Kitchen.


25.
Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant / by Annie Somerville.


26.
The flexitarian table : inspired, flexible meals for vegetarians, meat lovers, and everyone in between / Peter Berley, with Zoe Singer ; photographs by Quentin Bacon.


27.
Fresh food fast : delicious, seasonal vegetarian meals in under an hour / Peter Berley and Melissa Clark.


28.
The gluten-free vegetarian kitchen : delicious and nutritious wheat-free, gluten-free dishes / Donna Klein.


29.
The healthy hedonist holidays : a year of multicultural, vegetarian-friendly holiday feasts / Myra Kornfeld ; illustrated by Sheila Hamanaka.


30.
Hope's edge : the next diet for a small planet / Frances Moore Lappe and Anna Lappe.


31.
How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.


32.
How to cook everything. Vegetarian cooking / Mark Bittman ; illustrations by Alan Witschonke.


33.
India's vegetarian cookery / Monisha Bharadwaj ; photography of India by Jenner Zimmermann ; food photography by Will Heap.


34.
Living among meat eaters : the vegetarian's survival handbook / Carol J. Adams.


35.
Living in the raw gourmet / Rose Lee Calabro.

36.
Low-carb vegetarian / Margo DeMello.


37.
Low-carb vegetarian cooking : 150 entrees to make low-carb vegetarian cooking easy and fun / Sue Spitler with Linda R. Yoakam.

38.
Mediterranean harvest : vegetarian recipes from the world's healthiest cuisine / Martha Rose Shulman.


39.
Mediterranean vegetarian cooking / Paola Gavin.


40.
New vegetarian cooking : 120 fast, fresh, and fabulous recipes / Rose Elliot.

41.
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups, stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin Robertson.


42.
Passionate vegetarian / by Crescent Dragonwagon ; illustrated by Robbin Gourley.

43.
The PDQ (pretty darn quick) vegetarian cookbook : 240 healthy and easy no-prep recipes for busy cooks / Donna Klein.

44.
Quick-fix vegetarian / Robin Robertson.

45.
The Real Food Daily cookbook : really fresh, really good, really vegetarian / Ann Gentry with Anthony Head.

46.
Regina's international vegetarian favorites / Regina Campbell.


47.
Silk road cooking : a vegetarian journey / Najmieh Batmanglij.


48.
Twelve months of monastery salads : 200 divine recipes for all seasons / Victor-Antoine d'Avila-Latourrette.


49.
Vegetable soups from Deborah Madison's kitchen / Deborah Madison.


50.
Vegetarian / recipes, Dana Jacobi ; general editor, Chuck Williams ; photography, Bill Bettencourt.


51.
The vegetarian bible / Sarah Brown.


52.
Vegetarian cooking for beginners / Fiona Watt ; illustrated by Kim Lane ; photography by Howard Allman ; recipes by Catherine Atkinson.


53.
Vegetarian cooking for dummies / by Suzanne Havala.

54.
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith ; illustrations by Catherine Kirkwood].


55.
The vegetarian family cookbook / written and illustrated by Nava Atlas.

56.
The vegetarian meat and potatoes cookbook / Robin Robertson.

57.
Vegetarian recipes from around the world / by Sue Townsend and Caroline Young.


58.
Vegetarian sandwiches : fresh fillings for slices, pockets, wraps, and rolls / by Paulette Mitchell ; photographs by Ondine Vierra.


59.
Vegetarian suppers from Deborah Madison's kitchen / Deborah Madison.

60.
Vegetarianism and teens : a hot issue / Kathleen Winkler.

61.
The wild vegetarian cookbook : a forager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes / "Wildman" Steve Brill ; foreword by Arthur Schwartz.


62.
A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung


63.
Yoga kitchen : recipes from the Shoshoni Yoga Retreat / Faith Stone and Rachael Guidry..


64.
You don't need meat / Peter Cox.

Does anyone know any good vegan/vegetarian recipes?

Brooke.

Answer
allveggielinks.com
veggielinks.com
goveg.com
vegweb.com

1. 15-minute vegetarian : 200 quick, easy, and delicious recipes the whole family will love / Susann Geiskopf-Hadler and Mindy Toomay.


2.
Amber waves of grain : traditional American whole foods cooking & contemporary vegetarian, vegan & macrobiotic cuisine / Alex and Gale Jack ; foreword by Michio and Aveline Kushi ; illustrations by Rod House.


3.
American wholefoods cuisine : 1300 meatless wholesome recipes from short order to gourmet / Nikki & David Goldbeck ; preface by Barbara Haber.


4.
A beautiful bowl of soup : the best vegetarian recipes / by Paulette Mitchell ; photographs by William Meppem.


5.
The best of Lord Krishna's cuisine : favorite recipes from The art of Indian vegetarian cooking / Yamuna Devi.


6.
The best vegetarian recipes : from greens to grains, from soups to salads : 200 bold-flavored recipes / Martha Rose Shullman.


7.
Betty Crocker easy everyday vegetarian : meatless main dishes you'll love!


8.
The big book of vegetarian : more than 225 recipes for breakfasts, appetizers, soups, salads, sandwiches, main dishes, sides, breads, and desserts / by Kathy Farrell-Kingsley.


9.
Cafe Flora cookbook / Catherine Geier with Carol Brown.


10.
Carb-conscious vegetarian : 150 delicious recipes for a healthy lifestyle / Robin Robertson.


11.
Classic vegetarian cooking from the Middle East & North Africa / Habeeb Salloum.


12.
Compassionate cuisine : gourmet vegetarian recipes & the philosophy and culture of caring / Vrnda Devi.


13.
The complete book of vegetarian grilling : over 150 easy and tasty recipes you can grill indoors and out / Susann Geiskopf-Hadler.


14.
The complete idiot's guide to being vegetarian / by Frankie Avalon Wolfe.


15.
Complete vegetarian cookbook / Charmaine Solomon.


16.
The complete vegetarian handbook : recipes & techniques for preparing delicious, healthful cuisine / by Kathy Farrell-Kingsley ; illustrations by David Pollard.


17.
The contented vegetarian / Matthew Drennan and Annie Nichols.


18.
Cook 1.0 : a fresh approach to the vegetarian kitchen : breakfast, lunch + dinner / Heidi Swanson ; foreword by Art Smith. (


19.
Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens.


20.
Cooking the Vietnamese way : to include new low-fat and vegetarian recipes / Chi Nguyen and Judy Monroe.


21.
The enlightened kitchen : fresh vegetable dishes from the temples of Japan / Mari Fujii ; photographs by Tae Hamamura ; translation by Richard Jeffery.


22.
Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons.


23.
Ethical markets : growing the green economy / Hazel Henderson with Simran Sethi ; foreword by Hunter Lovins.


24.
The ethnic vegetarian : traditional and modern recipes from Africa, America, and the Caribbean / Angela Shelf Medearis, author of Ideas for Entertaining from the African-American Kitchen.


25.
Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant / by Annie Somerville.


26.
The flexitarian table : inspired, flexible meals for vegetarians, meat lovers, and everyone in between / Peter Berley, with Zoe Singer ; photographs by Quentin Bacon.


27.
Fresh food fast : delicious, seasonal vegetarian meals in under an hour / Peter Berley and Melissa Clark.


28.
The gluten-free vegetarian kitchen : delicious and nutritious wheat-free, gluten-free dishes / Donna Klein.


29.
The healthy hedonist holidays : a year of multicultural, vegetarian-friendly holiday feasts / Myra Kornfeld ; illustrated by Sheila Hamanaka.


30.
Hope's edge : the next diet for a small planet / Frances Moore Lappe and Anna Lappe.


31.
How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.


32.
How to cook everything. Vegetarian cooking / Mark Bittman ; illustrations by Alan Witschonke.


33.
India's vegetarian cookery / Monisha Bharadwaj ; photography of India by Jenner Zimmermann ; food photography by Will Heap.


34.
Living among meat eaters : the vegetarian's survival handbook / Carol J. Adams.


35.
Living in the raw gourmet / Rose Lee Calabro.

36.
Low-carb vegetarian / Margo DeMello.


37.
Low-carb vegetarian cooking : 150 entrees to make low-carb vegetarian cooking easy and fun / Sue Spitler with Linda R. Yoakam.

38.
Mediterranean harvest : vegetarian recipes from the world's healthiest cuisine / Martha Rose Shulman.


39.
Mediterranean vegetarian cooking / Paola Gavin.


40.
New vegetarian cooking : 120 fast, fresh, and fabulous recipes / Rose Elliot.

41.
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups, stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin Robertson.


42.
Passionate vegetarian / by Crescent Dragonwagon ; illustrated by Robbin Gourley.

43.
The PDQ (pretty darn quick) vegetarian cookbook : 240 healthy and easy no-prep recipes for busy cooks / Donna Klein.

44.
Quick-fix vegetarian / Robin Robertson.

45.
The Real Food Daily cookbook : really fresh, really good, really vegetarian / Ann Gentry with Anthony Head.

46.
Regina's international vegetarian favorites / Regina Campbell.


47.
Silk road cooking : a vegetarian journey / Najmieh Batmanglij.


48.
Twelve months of monastery salads : 200 divine recipes for all seasons / Victor-Antoine d'Avila-Latourrette.


49.
Vegetable soups from Deborah Madison's kitchen / Deborah Madison.


50.
Vegetarian / recipes, Dana Jacobi ; general editor, Chuck Williams ; photography, Bill Bettencourt.


51.
The vegetarian bible / Sarah Brown.


52.
Vegetarian cooking for beginners / Fiona Watt ; illustrated by Kim Lane ; photography by Howard Allman ; recipes by Catherine Atkinson.


53.
Vegetarian cooking for dummies / by Suzanne Havala.

54.
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith ; illustrations by Catherine Kirkwood].


55.
The vegetarian family cookbook / written and illustrated by Nava Atlas.

56.
The vegetarian meat and potatoes cookbook / Robin Robertson.

57.
Vegetarian recipes from around the world / by Sue Townsend and Caroline Young.


58.
Vegetarian sandwiches : fresh fillings for slices, pockets, wraps, and rolls / by Paulette Mitchell ; photographs by Ondine Vierra.


59.
Vegetarian suppers from Deborah Madison's kitchen / Deborah Madison.

60.
Vegetarianism and teens : a hot issue / Kathleen Winkler.

61.
The wild vegetarian cookbook : a forager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes / "Wildman" Steve Brill ; foreword by Arthur Schwartz.


62.
A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung


63.
Yoga kitchen : recipes from the Shoshoni Yoga Retreat / Faith Stone and Rachael Guidry..


64.
You don't need meat / Peter Cox.


125 best vegan recipes / Maxine Effenson Chuck & Beth Gurney.

The complete vegan cookbook : over 200 tantalizing recipes, plus plenty of kitchen wisdom for beginners and experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay

The joy of vegan baking : the compassionate cooks' traditional treats and sinful sweets / Colleen Patrick-Goudreau

The Mediterranean vegan kitchen : meat-free, egg-free, dairy-free dishes from the healthiest place under the sun / Donna Klein

The new vegan : fresh, fabulous, and fun / Janet Hudson

The new vegan cookbook : innovative vegetarian recipes free of dairy, eggs, and cholesterol / by Lorna Sass ; photographs by Jonelle Weaver

Skinny bitch in the kitch : kick-ass recipes for hungry girls who want to stop cooking crap (and start looking hot!) / by Rory Freedman and Kim Barnouin

Vegan express / written and illustrated by Nava Atlas


The vegan gourmet : full flavor & variety with over 120 delicious recipes / Susann Geiskopf-Hadler, Mindy Toomay

Vegan planet : 400 irresistible recipes with fantastic flavors from home and around the world / Robin Robertson


The vegan sourcebook / by Joanne Stepaniak ; special nutrition section by Virginia Messina


Vegan world fusion cuisine : healing recipes and timeless wisdom from our hearts to yours / [Mark Reinfeld, Bo Rinaldi and the chefs of the Blossoming Lotus, with a special foreword by Jane Goodall].

Veganomicon : the ultimate vegan cookbook / Isa Chandra Moskowitz & Terry Hope Romero

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Any simple recipes for a sandwich style reunion?

bebesmom_0

Answer
You can find quite a few sandwich recipes at:

http://www.healthy-picnics.com/sandwiches.html

Vegetarian picnic recipes?

Waiting

I am looking for healthy food, no mushrooms, not something like peanut butter an jelly, and something tasty that a meat eater would enjoy.

Answer
How about a delicious pita pocket fill with greek salad!

http://www.healthy-picnics.com/greek_pita_sandwich.html

Or try one of these picnic salads:

http://www.healthy-picnics.com/picnic_salad_recipes.html

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Healthy food recipes?

Em

Do you have any good recipes that are healthy and doesn't have much fat in it or aren't oily.

Something like cottage cheese and egg salad with tomatos and different herbs or chicken fillet with mango and all that kind of stuff.

Answer
Breakfast-2 Egg's with a peace of cottage cheese toast and orange juice.

Lunch- Sandwich with;a slice of tomatoe,lettucce,turkey(or a fresh meet of your choice) and a fresh creamy yougurt and apple juice(or somthing soft) no soda. LOL

Snack-Grapes,Mango (and somthing of your option)

Dinner-Salad with vegges and fresh choices, like olives.tomatoes.lettice.and other fresh vegges.(few meats if you'd like) Orange Juice or orange juice or water(somthing soft and fresh)

Dessert- Somthing good like a granola bar(low callories)

any Sandwich recipes!?!?

Ashley

or any recipes for lunch to make?
I'm only 14 and i need to make lunch soo i'm making sandwiches any recipes that are easy for a 14 yea old to make? and not to many ingerdients and has to be simple
dont say grilled cheese or peanut butter and jelly just something tasty

Answer
Roast Beef Wrap

1 large flour tortilla
3-4 thin slices roast beef
Cream cheese
Lettuce

On the large tortilla spread cream cheese. Next put roast beef slices on the tortilla. Then put the lettuce on top of the roast beef. Roll up your wrap. Cut it in half. Put in a baggy for lunch for your kid to enjoy.

Recipe submitted by Jill, age 16.




Sunshine Basil Wraps


6-8 pieces turkey or chicken
1 cup shredded mozzarella cheese
1 cup lettuce
Ranch dressing
Tomato-basil tortilla bread


First lay tortilla bread flat. Put slices of turkey or chicken and then cheese on top. Cook in microwave until cheese is melted (about 1 minute on high). Add lettuce, then spread Ranch dressing on top. Roll up your wrap and eat as a quick and healthy lunch.

This recipe was submitted by Maggie, age 14.




Grilled Bullseye

2 eggs
2 pieces of bread
1 slice cheese
Butter

Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.

Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two pieces of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.

This recipe was sent in by Nic.




Robin Hood Wrap

1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped veggies (lettuce, cucumbers, pickles, olives)
Mustard and mayonnaise

Lay a tortilla out flat and spread with mayonnaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American cheese and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!

Recipe sent in by Chelsey F.

Mashed Hot 'Tater Dog

1 hot dog bun per person, toasted
1 hot dog per person, heated
prepared instant mashed potatoes
1 package frozen peas and carrots, cooked
salt and pepper to taste

Toast buns, heat hot dogs, and cover hot dog with mashed potatoes, peas and carrots. Add ketchup if you like. A healthy twist to the old hot dog.

Recipe submitted by Kristina.







California Roll Up


1 whole wheat flour tortilla
4 slices deli shaved turkey breast
1 slice mozzarella cheese
4 thin slices cucumber
4 slices avocado
alfalfa sprouts

Layer tortilla with turkey breast, cheese, cucumber and avocado slices, and a handful of sprouts. Roll it up and slice in half. Wrap tightly in plastic wrap. Perfect for school lunches.


Tofu Burgers

1/2 block firm tofu
2 cups oats
1 tablespoon soy sauce
2 tablespoons oil
whole wheat buns


Cut up 1/2 tofu block into small cubes. Then mash the tofu with your hands and place in a large bowl. Add oats and soy sauce. Mix together well using your hands. Make tofu burger patties with your hands. Fry in oil until golden and crispy.


Drain on paper towels. Serve on a whole wheat bun with ketchup, lettuce, and any other burger toppings you like. Kids will love these healthy burgers.


Serves 4.








Hamburger with the Works


1 pound ground beef
1/2 onion, minced
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 eggs
4 slices American cheese
hamburger buns


In a bowl mix together ground beef, onion, garlic salt, salt, and pepper. Make patties, fry, and drain on paper towel. Fry eggs. Top burger with fried egg, cheese, tomatoes, lettuce, and your favorite burger toppings.


Serves 4.


Tuna Tacos


1 large can of tuna
2 tablespoons coleslaw dressing
1 package coleslaw mix
12 flour tortillas

In a medium bowl mix the tuna, coleslaw mix and coleslaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.


Crispy Bacon Tortilla

one tortilla
4 pieces of bacon
4 slices of American cheese


Cook 4 pieces of bacon in microwave (or in fry pan - kids, have parents fry for you). Put the tortilla on a plate and add cheese. Put in microwave for 20 seconds to melt. Then put bacon on the cheese and roll your tortilla up. Add salsa, avocado, or sour cream.

Click here for some quick and easy sandwich recipes.

If you've got your own unique and cool burger recipes, sandwich recipes, or any other easy lunch recipes,
then please send them in.

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need healthy recipes!?

Carla

i need some healthy recipes that include
protein, vegetables
and under 30 min time to make

Answer
This is an easy vegetarian recipe for whole grain quinoa flavored with garlic and Parmesan cheese. Although this is a very basic recipe, you can vary it by adding some fried tofu or whatever veggies you happen to have on hand. For a vegan version of this quinoa recipe, I smothered my quinoa in nutritional yeast instead of Parmesan cheese and used olive oil in place of the butter.

Ingredients:

1 tbsp butter
1 small yellow onion, diced small
3-4 cloves garlic, minced
2 cups vegetable broth
1 cup uncooked quinoa
1/4 tsp salt, or to taste
1/4 cup Parmesan cheese

Preparation:
In a medium sized pan, sautee the onion and garlic in butter or olive oil over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low.

Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.

Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese, or, for a vegan version, mix in nutritional yeast instead of the cheese.

Makes 3 servings of vegetarian quinoa.


Nutritional information, per serving:
Calories: 318, Calories from Fat: 95
% Daily Value:
Total Fat: 10.6g, 16%
Saturated Fat: 4.5g, 23%
Cholesterol: 18mg, 6%
Total Carbohydrates: 40.5g, 13%
Dietary Fiber: 4.4g, 18%
Protein: 14.9g
Vitamin A 3%, Vitamin C 4%, Calcium 14%, Iron 17%
************************************************************
Vegetarian deli sandwich recipe with vegetarian "ham" slices and honey mustard for those who miss the taste and textures of meat-based deli sandwiches. Try it with vegetarian deli slices - you just might be surprised!

Ingredients:

4 Smart Deli vegetarian ham slices
1 leaf green leaf lettuce
1 slice tomato
1/4 avocado, thinly sliced (optional)
1 Tbsp chopped onion (optional)
2 Tbsp honey mustard or honey mustard salad dressing
2 slices whole wheat bread

Preparation:
Spread honey mustard on one slice of bread then place two slices of vegetarian ham (or another vegetarian deli meat) on top. Add lettuce, then place another two slice of deli meat on top. Add tomato, avocado and onion, top the sandwich with another slice of bread and enjoy your vegetarian deli meat sandwich!

Makes one sandwich.

Nutritional information, per sandwich:
Calories: 318 KCAL
Total fat: 10g, Saturated fat: 1g, Trans fat: 0g
Cholesterol: 0MG
Sodium: 794
Carbohydrate: 38g
Dietary fiber: 9g
Sugars: 11g
Protein: 21g
Vitamin A 49%, Vitamin C 23%, Calcium 9%, Iron 11%
******************************************************
An easy vegetarian and vegan breakfast wrap idea for kids. Although this wrap recipe calls for bananas, you could also use apple slices or another fruit instead. A quick and easy breakfast or after-school snack for kids. Omit the honey for a fully vegan version.
Ingredients:

1 flour tortilla (use whole wheat if possible)
1-2 tbsp peanut butter
1 banana, sliced thin
1/3 cup granola
honey (optional)

Preparation:
Spread the peanut butter on the flour tortilla. Place bananas and granola on the peanut butter. Drizzle with honey, if desired and wrap.

Makes one peanut butter breakfast wrap.

Nutritional information:
Calories: 475
Calories from Fat: 171
% Recommended Daily Value:
Total Fat: 19.0g; 29%
Saturated Fat: 4.5g, 22%
Trans Fat: 0.0g
Cholesterol: 0mg, 0%
Sodium: 243mg, 10%
Total Carbohydrates: 71.0g, 24%
Dietary Fiber: 8.4g, 33%
Protein: 13.3g
Vitamin A 2%, Vitamin C 18%, Calcium 6%, Iron 12%

Nutritional information based on two tablespoons of peanut butter, low-fat granola, and optional honey omitted.

Healthy food recipes?

? GEORGE/G

i want healthy food recipes that are good (of course but also very healthy without nuts) plz provide recipes if u can...

(it can be for lunch dinner, snack,or dessert event )

thanxs soo much

(im watching my weight of course and i dont want to eat things with alot of fat or calories and even carbs)

(no mean comments too .... im not fat i just like to eat healthy and are tired of grilled chicken sandwich and salads with no ranch dressing ....) thanxs ...!!!

Answer
I love the hungry girl website
www.hungry-girl.com

But these are recipes that I have made over the years.
Spread reg or flavored hummus and veggies (fresh or sauteed) in flavored tortilla wraps (spinach, sundried tomato--Trader Joes has about 10 different kinds)
you could also add grilled chicken and veggies in wrap

Wheat pita pocket w/ stir fry- Slice pita in half add grilled or sauteed red and green peppers, onions, broccolli,
pead pods or snap peas (any veggies good for a stir fry)

Veggie Clubhouse Sandwich- 2 Slices of bread (you can use spelt if you want of whole grain) spread no fat or light cream cheese red onion, avocado, spinanch leaves, sliced English cucumbers, sliced tomato(can omit if youre worried about Salmonella) and peppers (red or yellow) add salt or pepper to taste

Roasted Vegetables
Red onion chunked, carrots cut,sweet potato, beetroot, garlic cloves toss w/ a little olive oil and rosemary roast in oven or grill

Baked apples (Tastes like apple pie)
Core Apple, Add inside of apple cinammon, splenda(nutra sweet), and a little fresh lemon juice.I usually squeeze a little lemon juice in a leave a piece of the lemon rind in so that the cinammon and splenda don't bubble over but cook in.
Place in baking dish with a little water and bake until soft. (You can add nutmeg also)

Broccoli Slaw
Buy a bag of broccolli slaw (Broccoli Wockly) add in dried
cranberries and a few cashews (no salt or raw work well)
Add in Mazerrati's light or fat free colesalw dressing

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Is this a healthy sandwich recipe ?

Nick

White bread (the one you use for toast ) processed cheese ,sliced jam tomato Lettuce mayo honey-mustard salt and pepper ??

Answer
Not exactly. Processed anything really messes with a persons system.

If you HAVE to eat bread, go for the least processed. Make it yourself. Just because it's "Heart Healthy" that doesn't mean anything.

I just found this out a few days ago, but grains have no real nutritional value. At all. As in our bodies don't need it because we can't really process it correctly. Back in the day, people ate bread during famine and hard times. It was meant to be eaten as a last resort when you had to have carbs because you had nothing else.

Just food for thought...

Healthy sandwich?Any recipes, ideas out there?

Skitams

I'm going to the grocery later to buy wheat bread, I've been always making tuna melt sandwich and im kinda tired of it. Do you know any other EASY and and low in carb sandwich recipes? Thanks

Answer
SUGGESTIONS FOR SANDWICH FILLINGS:
Cheese & pickles.
Smoked turkey breast with Swiss cheese and mayonnaise on a whole wheat bread.
Sliced boiled eggs with sliced tomatoes. Good with chili sauce.
Roast beef with hot cheddar cheese.
Turkey, yogurt sauce, & salad.
Peanut butter, Miracle Whip, & sliced bananas.
Onion & tomato. Sprinkle with salt.
Garlic & tomato. Sprinkle with salt.
Onion, tomato, garlic, & green pepper. Sprinkle with salt.
Chicken, bacon, & mayo on toasted whole grain bread.
Egg salad, sprouts, & shredded carrots.
Turkey, mayo, whole cranberry sauce, chopped walnuts, &/or chopped purple
grapes on whole grain bread.
Pita bread stuffed with your favorite ingredients.
Egg, pickle, & mayo.
Beef & mustard on rye.
Camembert, sweet chili sauce, & romaine leaves. Spice it up with ground pepper.
Roasted veggies on whole wheat.
Hardboiled eggs & bacon with tomato chutney.
Salmon, cream cheese & capers.
Turkey, salad, & basil.
Tuna, mayo & sprouts.
Mozzarella, lettuce, red onion, & hot chili oil.
Blue cheese & figs.
Grilled Mozzarella & roasted red pepper.
Sliced cucumbers, alfalfa sprouts. mayo, tomatoes & lettuce in a Pita Pocket.
Smoked turkey, alfalfa sprouts, cranberry sauce, & mayo on whole grain bread.
Tuna fish sandwich, one of the flavored Miracle Whips, tomato, & lettuce on a
Kaiser roll, & a pickle on the side.
Shredded chicken, mayo, shredded cheddar cheese, spice it up with your favorite
seasonings & put it on a bun. Wrap in foil & heat in oven about 10 min.
Sliced chicken, mayo, pine nuts, grilled peppers, Parmesan & spinach.

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Healthy Dieting?????????????????

NONEOFURBU

Can some one give me an example of a food diet through out the day if youre trying to loose weight
For example breakfast: toast then lunch: salad or something like that please
And yes I exercise too I know

Answer
Breakfast: plain oatmeal and egg whites. 1 glass of fat or skim milk

Mid morning snack: banana, 1 spoon of natural peanut butter

Lunch: turkey sandwich on 100% whole wheat (all produce is fine). hold the mayo. handful of almonds

Pre-workout food: apple

Post workout: 1 scoop of protein powder with water

Dinner: chicken or fish with broccoli or other green.

Late night if hungry: cottage cheese

If you like this answer, come check out my youtube channel below. My results speak for themselves. I have healthy recipes, snack ideas and workouts on there. link below.

http://www.youtube.com/user/sanitary103?â¦

healthy recipe ideas?

Q. I am trying a new diet of only eating healthy foods, and I need some lunch ideas...please help!

Answer
Well, i am following this diet where i have to eat alL these things for lunch, i will list them down, you can probably follow the same. This diet is called IDIOT PROOF DIET.
The trick with this diet is to stop eating when you feel you are almost full, but not completely full. youhave to stop eating just when you feel you can still eat a few morsels.

besides, this diet tries to trick your body by giving carbs every 2nd or 3rd day. just so that you dont become weak & still continue loosing weight.
it has been very effective for me.
check out the deit on this website, www.fatloss4idiots.com / and decide if you want to give it a shot.

The following things can be eaten for lunch.

- scambled eggs & walnuts (no bread)
- deli meat sandwich w/bran bread
- stir fried sausges & macadamia nuts
- spiced or stir fried or mashed cottage cheese & cashews
- grilled chicken or shrimps with sauteed or grilled veggies. ( the best way to cook these is, take all your fav veggies, sautee them with prawns with olive oil & oyster or garlic sauce)
- garden salad with banana milk shake
- peanuts & fresh oranges
- baked beans & apples
- fresh peaches & oat meal

i hope this helps, as it has really helped me, this is a 11 day diet, its better if you read up on the website to get convinced.
even without the diet, the above foods are very light & healthy. and help in further weight loss.

P.S try to avoid rice or bread for lunch. eat your veggies raw.

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Other than a tuna sandwich....can you give me a healthy and EASY recipe for tuna fish... ?

Q. I have several cans that I got for a good deal at Sam's club.... I need ideas..
thank you!

Answer
Down-home Spaghetti with Tuna

Recipe courtesy of âSix OâClock Solutionsâ, Eve Johnson and the Vancouver Sun Test Kitchen, The Vancouver Sun, p.127.
We all have our own version of comfort food. The common characteristics? Homey, nourishing, economical, unchallenging and best of all, already in the pantry. You need only keep a slightly more lavish stock of Italian staples to have olives for nibbling before dinner and, if you like, marinated artichoke hearts and sun-dried tomatoes for the salad.

Makes 4 servings


1 can
(170 g/6 oz) Chunk Light Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can (796 mL) diced tomatoes
2 Tbsp. finely chopped fresh parsley
3 Tbsp. finely chopped fresh oregano
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
fresh parsley, chopped
parmesan cheese, grated


In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, 3 tbsp parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper.
Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot.
Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly.
Add tuna sauce to pasta and toss.
Sprinkle with parsley. Serve with parmesan cheese.
_____________________________________

Terrific Tuna Tetrazzini

Recipe courtesy of âThe New Chatelaine Cookbookâ by Monda Rosenberg, Maclean Hunter, p.174
This is a quick-to-make weekday standby. Chances are youâll have most of the ingredients on hand and you can pull it together in a flash. Thereâs no time-consuming butter-and-flour thickener and light sour cream keeps the calories down.

Makes 6 servings


1 can
(170 g/6 oz) Flaked Light Tuna, drained
¼ lb. spaghetti
1 cup frozen peas
1 cup light sour cream
½ tsp. regular prepared mustard
2 Tbsp. sherry (optional)
1 cup grated mozzarella cheese
pinch white pepper, optional


Preheat oven to 375ºF (190ºC).
Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse.
Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside.
In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish.
Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.
________________________________

Tuna Pot Pie
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

INGREDIENTS:
1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie

PREPARATION:
In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly.

Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.
Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

Can i try your tuna salad recipe?

thanks a lot! ive been looking on the internet for some but they just dont cut it for me :P

Answer
Here are some great recipes:

Gourmet Tuna

Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder. Mix well & serve with crackers or as a sandwich.

======================

Healthy Tuna Salad Sandwich

Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread

Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches. Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted. Open the can of tuna & place the contents in the small strainer.

Run the tuna under tap water. This will help alleviate any residual âfishy smellâ. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl. Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl. Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process. Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.

Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.

Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.

A Variation on the Recipe:

Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.

====================

Magic Tuna Fish Salad

2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread

Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside.

Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies. In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.

Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!

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Easy, healthy, delicious recipes?

Agent C

I recently moved in with boyfriend and he does NOT eat well. He's always sick and I know it's because literally for breakfast, lunch and dinner he'll just work a bag of doritos. He's finally accepted that this might be the problem but he just doesn't LIKE healthy food. What are some healthy recipes with only a few ingredients what I could make for a very picky 21 year old :) Preferably something with a lot of protein and vegetables because he gets almost none. Also minimal meat since I'm a vegetarian and would prefer not to prepare it. Thanks!

Answer
First he should be willing to learn this stuff along with you, not just choosing and meal planning but cooking, to invest in his own health. Not just you. He will also have to approach this with an open mind, man up and learn to like something good for him. There are a million healthy foods. He can't possibly hate them all. He can't shut down. He will have to keep looking. Eventually my guess is he will just realize it is too hard to hate everything.

Second and very important is that he must remove his crutch foods, like the Dorito's. He should not allow himself the option of comparing the new items to the junk he loves. You might not make every switch all at once but if there is a serious go-to that he leans on an item that he cannot control his eating, then it has to leave the house. Then phase in healthiER items until he is eating better and better and feeling better.

Get your hands on corn tortillas and flour tortillas. You can use them as the base for tons of items, and use them to wrap good stuff and make it portable, making it easier to keep away from fast food and convenience store food. They are hearty and satisfying and a pretty simple food, not super healthy but not overly bad for you.

Also since he is a dorito guy...the thing that makes them bad is the spray painted on flavors and colors. You can keep him in plain corn tortilla chips. Even Dorito's brand is fine but plain. Baked is better, so is organic blue corn chips, some are even flavored with sesame! Dip them with fresh salsa, mashed black beans, homemade guacamole, etc. HEALTHY!

A crockpot of beans with onions, garlic, can be delicious as a soup. Scoop some out to whiz up in the food processor for dipping your chips, making burritos. Add some ground beef or ground turkey and some canned tomatoes and zippy spices, and cook it down for a chili. Watch the salt and the greasy meats, go crazy with herbs and spices, otherwise HEALTHY.

Switch out olive oil instead of butter for most of your cooking. Switch to olive oil mayonnaise. Do not use margarine. If you need butter for a recipe, try to use less. You can also use vegetable dips like hummus, guacamole, eggplant dip, for sandwich spread, chip dip, etc instead of greasy sandwich toppings, queso, condiments, etc.

Lean on the ethnic foods. Basically that means learn more about the local foods, herbs and spices and flavor pairings for those areas. Cajun, Mexican, Mediterranean, Italian, Indian, Chinese, Thai, etc....all these cultures have lots of seafood and vegetables, can be a bargain, too! When your recipe asks for lots of fat or salt, make swaps with things you know are better.

There is nothing wrong with a turkey meatloaf, mashed potatoes, and carrots or green salad on the side.

Pasta with sauteed veggies and some lean sausage? Healthy. You can get better pasta such as whole wheat, or you can swap out for brown rice.

PBJ is a pretty healthy meal if you do it right. All fruit spread (Polaner's), lower sugar peanut butter, whole wheat bread.

vegetarian.......?

hallieeee

im thinking of becoming one and idk.. um what products should i buy and how can i stay as healthy as i am now without eating meat? id like to stay on the cheap side.. (: thanks.

Answer
Learning to cook(vegetarian food) is the only way to keep things cheap. You'll actually spend less than the average meat-eater if you do it right.

I'm vegan and these are some of my favorite things to eat:

Breakfast: bananas, cream of wheat with brown sugar and soy butter, cereal, pancakes or french toast with real maple syrup, vegan "sausage" patties, smoothies.

Lunch: VEGAN "SAUSAGE" SANDWICHES, sandwiches with vegan deli slices(Tofurkey is the only one that's kinda funky), fruit, dinner leftovers, couscous salad, vegan sushi, potato or pasta salad.

Dinner: sloppy joes, "sausage" and gravy with homemade biscuits, Spaghetti and Trader Joe's "meatballs" or TVP, lasagna, Thai pad see ew, pad khi mao(drunkard's noodles), pad prig king, tofu+eggplant with basil sauce, yellow thai curry with tofu or vegan chikn and veggies and jasmine rice, Indian dal with homemade roti or dosai, channa masala, aloo gobi, vegetable or minestrone soup, pizza, STEAMED "PORK" BUNS with potstickers or spring rolls, sweet&sour/orange/lemon chikn, vegan pho or wonton soup

I use these sites to find recipes:
http://www.foodnetwork.com
http://vegweb.com
http://www.recipezaar.com

------------------------------------------------------------------------------


If you want to become a lacto-ovo vegetarian, the transition should be quite simple. Almost all meats have widely available commercial replacements. All that you have to do is replace any flesh in your diet (beef, pork, poultry, seafood) with meat analogs or just leave it out altogether.

You should keep in mind that a journey such as this can be quite short but should just be the beginning of a longer one to a plant-based diet with no animal products. This is because of the reality of factory farming in which animals that are kept alive to produce milk, eggs, etc suffer much more and longer than animals that are raised to a certain weight and then slaughtered.http://www.veganoutreach.org/whyvegan/
http://meat.org
Some people use the word "vegan" in reference to this idea, but be aware that applying that label to yourself should always come with the inclusion of wise activism and advocacy.http://www.veganoutreach.org/advocacy/index.html
Two extremely important examples of this are that you should never speak to someone about vegetarianism/veganism without their consent and genuine interest or as a comment on what they are eating AND your dietary beliefs should never be used as an introduction or explanation of who you are as a person. Veg*ism should be something that comes up AFTER people get to know you and they offer you a situation that makes it confusing to withhold the information/discussion. Also, if you are presented something that you choose not to eat or you are
ordering food/eating together somewhere/picking the best place to eat.

A responsible vegan ALWAYS studies the subject of their own health and how to keep their body completely provided for in every sense. http://www.veganhealth.org/sh
To neglect their body is to define a plant-based diet as unhealthy and is the opposite of helping the animals.

When you you hold off on the subject until it's necessary and then act like it isn't a big deal at all, people are usually surprised and WAY more interested and curious than if you were to bring it up when someone's eating or just using it as a conversation starter.

Just to clear things up, the vegetarian/vegan diet is not composed of salads, vegetables, fruit and fake meat. Fruits and vegetables are always important but they DO NOT make up the largest portion of any healthy diet.
A balanced plant-based diet includes grains(breads, pasta, rice,cereal), legumes(soy, beans, peas, lentils), fruit and vegetables.
http://www.pcrm.org/health/veginfo/vsk/food_groups.html
http://www.peta.org/accidentallyVegan/
http://www.veganoutreach.org/whyvegan/eating.html
Being vegan can be an art, one whose challenge is to take things that involve the suffering of the innocent and change them into something free of cruelty.

A vegan woman can create an ENTIRELY NEW,HEALTHY HUMAN BEING INSIDE OF HER. Many of these children stay vegan and grow up to be perfectly healthy adults. So just keep yourself educated about what you eat and don't let anyone tell you that a veg diet is lacking anything essential.

Technically the term "vegetarian" does imply that you don't consume anything that comes from the body of an animal that requires killing it. Many ingredients such as gelatin and glycerin are found in many candies, Fig-Newtons, and many of other foods as well as rennet found in many cheeses.
http://www.happycow.net/health-animal-ingredients.html
The best thing to remember is to take your time so that for example: when you are comfortable not eating beef and pork you can then give up chicken when you are sure you can make the commitment permanently.
Depending on your age or reliance on parents or regional options, it may not be best to give yourself a label. The important thing is to do your best to make progress and be committed to your compassion towards animals. Never put your focus onto what you or other people use to describe yourself.

If you meet someone that talks down to people for eating meat, dairy, etc or to you because they think they are "more veg" than you, laugh in their face and tell them they are a disgrace to the entire philosophy. People like this only hurt the idea of veg*ism AND the animals. The point of all of this is to live compassionately and and as free from cruelty as you can, all the while maintaining your health and a positive attitude. People who don't maintain either, need not open their mouths and represent our beliefs.

If you actually choose to read all of this, I hope it helps. If not, feel free to e-mail me if you have questions.

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Good simple healthy recipes?

zyllee

Any ideas for some tasty healthy recipes that won't leave me in the kitchen forever and won't cause me to have to buy super expensive ingredients I'll only use once?

Please only include ones you have personally tried. My husband and I are trying to choose healthier fare. However, I was raised cooking southern comfort food so my list for healthy things to cook is kind of limited to salads, roast, and oatmeal (blech I know).

Thanks!
I work long hours and have a long commute and don't always want to spend a lot of time in the kitchen.

Answer
Here are some simple and healthy recipe ideas =)

~ Spinach & cheese omelet (eggs, baby spinach, cheese of your choice) served with a salad or veggies + some healthy multigrain toast if you'd like.
- For salad try using mixed baby greens, cherry tomatoes, cucumber & low-fat salad dressing. You can also add things like nuts, goat cheese or feta cheese crumbles, and dried cranberries. Try using organic ingredients if you can.

~ Vegan chili =) It's an easy, great recipe. It serves 6 - 8 people.
- 1 tbsp safflower or olive oil
- 1 large sweet onion, chopped
- 1 jar mild salsa
- 1 jar fire-roasted tomato sauce
- 1 can red kidney beans
- 1 package Yves veggie ground round
* Add oil & onion, cook on medium heat until the onion appears to be clear colored.
* Add sauce, salsa, beans - cook
* Add ground round & cook for at least 15 - 20 minutes.
- Serve with corn bread, multigrain bread, wild/brown rice or a whole grain tortilla + salad or veggies.

* Roasted salmon, sweet potato or wild/brown rice + steamed veggies or salad.
Roasted salmon recipe - http://www.mayoclinic.com/health/healthy-recipes/RE00145
Maple-glazed roasted salmon - http://www.mayoclinic.com/health/healthy-recipes/NU00431
For the sweet potatoes - to cook them just brush them with olive oil, sprinkle them with salt, peppers & basil and bake.

* Smoked salmon & cream cheese bagels with a side salad.

* Mozzarella, pesto & tomato sandwich (you can try using goat cheese to) + salad
- Toast the bread, spread with pesto, add mozzarella & tomato slices.
- You can also try spreading the bread with pesto, adding cheese & tomato and putting it inside a sandwich press or waffle maker to heat up.

* Grilled vegetable & goat cheese wraps or whole wheat pitas filled with hummus & veggies & a salad.

* Whole grain pasta with tomato sauce & steamed baby spinach with goat cheese mixed into sauce. Served with a salad or steamed vegetables.

* Pasta salad with tuna or chickpeas. (whole grain or brown rice pasta, cherry tomatoes, red onion, cheese if you want, cucumber, peppers chopped, etc..with low-fat salad dressing) Served with salad or vegetables.

Hope this helps! :)

Healthy yet tasty recipes?

tata

anyone knows any healthy yet tasty recipes?
the catch is it -- it has to be fastly prepared

and yes i know there are options for sandwiches and salads... but anyone knows anything a bit more fancy and healthy at the same time?

after all eating the same stuff everyday kind of gets boring LOL hahhahaa


thank you all =)

Answer
HEALTHY (AND DELICIOUS!) PIZZA: Get a Boboli WHOLE WHEAT crust, spread with seasoned (garlic, oregano, basil) tomato sauce or jar spaghetti sauce, sprinkle VEGGIE SHREDS made by Galazy Foods, in your organic foods section (cheese-like shreds made from soybeans; tastes JUST LIKE CHEESE when melted!) and top with your favorite VEGGIES (peppers, mushrooms, onions, whatever you like-just no meat!). Takes only about FIVE MINUTES to prepare and less than 10 minutes to cook, and tastes as good as pizzeria pizza (as long as you've remembered the garlic and the oregano)!

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Ideas for good & healthy snacks/lunches for kids?

Kay

I am a nanny for the Summer and need some good ideas.
Kids are 1 boy (5) and 1 girl (8).

Their mother has asked that I try to feed them healthy snacks and lunches and avoid things such as cookies and chips. I am a good cook, but I have lots of dinner recipes not snacks/lunches. Plus she doesn't want me cooking difficult meals. They like fruits and veges so that isn't a problem. She keeps her refrigerator stocked with normal things, milk, juices, grapes/cherries/apples, veges such as green beans, lettuce and cucumbers, eggs and deli lunch meats like turkey, salami and ham.

I am on a diet, and today they looked very intrigued by my lunch. I made two boiled eggs, two small roll ups with turkey, ham and cheese and a small bunch of grapes. So I am thinking of making things like that. Any ideas would be very much appreciated! :)

Answer
Here are some healthy lunch ideas :)

~ Whole wheat pita pizzas with tomato sauce, baby spinach, shredded mozzarella, sliced tomato - you can also add other veggies to the pizzas

~ Hard boiled egg, cottage cheese, toast with natural jam, fruit salad or a fruit

~ Baby spinach & cheese omelets, whole grain toast with natural jam, fruit salad or a fruit, or side salad/veggies

~ Whole wheat pita, hummus, sliced cherry tomatoes, lightly steamed broccoli, raw carrot sticks, etc.

~ Sandwiches
On whole grain bread like multigrain, ezekiel, rye, whole wheat pita, whole grain tortilla, etc.
Filling ideas:
- Grilled cheese
- Egg salad
- Almond or Peanut butter & natural jam - for something different try it on a wheat pita or whole grain tortilla
- Egg & cheese, add baby spinach
- Chickpea wrap (with things like grated carrot, cherry tomatoes, cucumber, salad greens, salad dressing, etc.) in a whole grain tortilla
- Cheese & bean quesadillas on whole grain tortilla
- Veggie burger
- Hummus, lettuce, grated carrot, sliced cherry tomatoes in a whole wheat pita half
- Poached egg on a toasted whole grain english muffin with a slice of cheese/cream cheese, baby spinach
- Whole grain bagel with cream cheese & natural jam + hard boiled egg

~ Mac & cheese made with whole grain pasta

~ Whole grain pasta with tomato sauce, baby spinach - veggies, cheese with salad or steamed vegetables on the side.

~ Whole grain pasta salad or mixed bean salad/chickpea salad. With things like some basil pesto/salad dressing, cherry tomatoes/tomatoes, baby spinach, cheese, veggies.

~ Salad with things like cherry tomatoes/tomato, cucumber, salad dressing or olive oil/vinegar, dried cranberries, cheese like goat cheese or mozzarella, walnut crumbles or almond slithers, grated carrot, etc.
You can also add things like:
- Chickpeas or any beans
- Grilled cubes of tofu/tempeh
- Salmon or Tuna
- Sliced hard boiled eggs

Here are some snack ideas:

~ Watermelon, any melon cut into shapes with a cookie cutter for a fun snack

~ Frozen grapes or frozen banana slices

~ Veggies & hummus

~ Greek yogurt or regular yogurt

~ Fruit/berries + greek or regular yogurt or milk or non-dairy milk like almond, soy, rice or coconut milk

~ Apple slices dipped in a tbsp of nut butter, like almond butter or peanut butter

~ Trail mix: nuts, seeds, dried fruit like cherries, blueberries or cranberries, dark chocolate bits or chips

~ Whole grain crackers with cheese or hummus

~ Whole grain crackers, cheese, grapes

~ Nuts (1/4 cup), seeds

~ Pita chips with hummus + veggies

~ Healthy cereal (such as Kashi or Nature's Path Organic; high fiber not to high in sugar)

~ Healthy cereal + milk or non-dairy milk or yogurt, you can also add in berries/fruit

~ Small whole grain tortilla with a tbsp of almond or peanut butter & a tbsp of natural jam or sliced banana

~ Small whole wheat pita with hummus, veggies

~ Plain greek yogurt with berries/fruit - drizzle of honey or natural jam for sweetness

~ Kashi granola bar, Kind fruit & nut bar, Lara bar, Nature's Path Organic kids bars

~ Whole grain waffle with toppings like cream cheese, natural jam, honey, berries/fruit, agave nectar, nonfat yogurt, etc

~ Cottage cheese + fruit/berries

~ Fruit salad; try different combinations like:
- Strawberries, kiwi
- Watermelon, grapes, strawberries
- Banana, mango, pineapple
- Watermelon, honey dew melon, pineapple
- Raspberries, blueberries, strawberries, blackberries
- Apple or pear, strawberries

~ Homemade smoothie: using fruit/berries of your choice with skim milk or non-dairy milk with nonfat yogurt, you can also add 1 or 2 tbsp ground flax seed.

~ Apple, dried apricots



Here are some great healthy ideas :)

http://www.wholefoodsmarket.com/values/nutrition-kids-lunch.php


I hope this helps :)

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Healthy Recipes?

mcbreezy44

What are some healthy recipes that you make for full course breakfasts, lunches, and dinners for yourself and your family? What are easy to prep recipes that are still healthy? =) Thanks!

Answer
Houston's Grilled Chicken Salad
Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens,
carrots, thin tortilla strips, and grilled chicken breasts sliced in thin
slices. Mix the salad ingredients with the lime dressing. Drizzle peanut
sauce on top.

Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.

Applebee's Club House Grill Sandwich
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2â3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.

Wendy's Chicken Caesar Fresh Stuffed Pita
Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan
Make the dressing by first dissolving the gelatin in the water.
Heat the mixture in the microwave on high for two minutes or
until it begins to rapidly boil. Add the vinegar, then whisk
while adding the oil. Add bell pepper, salt, garlic powder,
worcestershire, black pepper, parsley, oregano, thyme and basil.
Let dressing cool for about 15 minutes before adding cheeses and
egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.
Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or
until done. Remove chicken from the grill and dice it.
While chicken cooks, prepare the salad by combining the
Wendy's Chicken Caesar Fresh Stuffed Pita

Good luck, hope this helped!

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Healthy Snack Recipe For Little Kids?

Ashley8149

I'm making a picture poster recipe for little preschoolers. So I need a cute little snack that is easy to make, and it can't be ants on a log unfortunately.

Answer
Healthy Kid Friendly Snacks:

Grapes and Cheddar Cheese Sticks (this is my favorite because it tastes amazing)

Jello and Reddi Whip (Healthy if you get the sugar free and the low cal reddi whip) Do them up Sundae Style in some clear glasses

Apple Slices and Peanut Butter (careful with allergies tho) I've seen people do these in a sandwich style... two circle shape apple slices with pb in the middle

Spray Cheese and Crackers and draw pictures with the cheese

Fruit Kabobs - Take like strawberries, grapes, and some cheese cubes and make them kabobs

Any Kind of "chex mix" type snacks - you can mix marshmallows, a few m&ms, pretzels, oyster crackers, cheezits or goldfish, and other healthy finger snacks. Its colorful and tasty :)

What are some good health websites that have good recipes that are healthy and low in cals. and carbs?

hello

i want something that is tasty and healthy I'm 15 5'7 and 129 pounds and want to lose about 14-18 pounds and wanted to begin eating healthy to aid in weight loss any help would be great!!! thanks !!! :)

Answer
Here is one:
http://bodfitness.blogspot.com/

It talks about: Good recipies; How to make healthy breakfast; What NOT to eat; Plus exercise tips.

For example, this is an article about healthy breakfast.

We all know we should not miss breakfast. Some of us, however, might be doing it wrong. "Most men make the mistake of eating too little in the morning, and then get so hungry they go overboard and eat a giant meal later in the day," says Evelyn Tribole, M.S., R.D., a nutritionist in Irvine, California, and author of Stealth Health.

A typical "wrong" breakfast is just a couple of hundred calories, mostly in the form of simple carbohydrates that spike blood-sugar levels and leave the body starving for energy a couple of hours later.

Even a classic fiber-rich breakfast -- say a cup of raisin bran with blueberries and skim milk -- provides less than 300 calories and only about 10 grams of protein. An ideal breakfast needs to be much larger -- between 500 and 600 calories. And it needs to be packed with vitamins, minerals, and nutrients, including at least 20 grams of protein and at least 5 grams of fiber. That will give your body a high-quality, long-lasting, steady supply of energy to help you through the morning.

Here's how to hit those numbers. Each of the following meals tastes great and can be made in minutes, Liz Ward reporting:

(1) Blueberry Smoothie With Toasted-Cheese Sandwich
Prep time: 4 minutes

2 slices whole-wheat bread
1/2 c Kashi Go Lean Crunch! cereal
1 c fat-free milk
1 c frozen blueberries
1 1-oz slice Cheddar cheese

Pop the bread into the toaster. Dump the cereal, milk, and berries into a blender and liquefy. Stick a slice of Cheddar between the warm slices of toast and nuke the sandwich in a microwave for 15 seconds. It tastes grilled -- but isn't.

Benefits: "The cheese and milk in this meal are essential for building and maintaining new muscle," says Christine Rosenbloom, Ph.D., R.D., a professor of nutrition at Georgia State University. "The whole grains in the bread and cereal will help lower cholesterol, and the minerals in the milk and cheese will help keep blood-pressure levels down."

Per meal: 509 calories, 26 grams (g) protein, 75 g carbohydrates, 14 g total fat, 12 g fiber


(2) Grab-and-Go Breakfast
Prep time: 1 minute

1 medium apple
1/2 pint fat-free milk
1 bran Vita muffin
1 pack Skippy Squeeze Stix peanut butter

Slice the apple, grab the milk, muffin, and peanut butter, and go. Squeeze the peanut butter out of its pack onto your apple slices as you eat.

Benefits: Vita muffins (vitalicious.com) contain 100 percent of your recommended intake of several important nutrients, including vitamins A, B6, B12, C, D, and E. Foods high in monounsaturated fats -- like peanut butter -- may boost testosterone levels. This meal should help you burn energy more efficiently and lift more weight at the gym.

Per meal: 506 calories, 20 g protein, 87 g carbohydrates, 12 g total fat, 15 g fiber

(3) Minute Omelette with Toast
Prep time: 2 minutes

1 egg
3/4 c frozen spinach, thawed
1 slice Canadian bacon, diced
2 slices whole-wheat bread
1 Tbsp almond butter
1 c Welch's grape juice

Stir together the egg, spinach, and Canadian bacon and pour onto a plate coated with nonstick spray. Microwave for 1 minute or until the egg is fully cooked. Toast the bread and eat it with the almond butter. Chase everything with grape juice.

Benefits: Monounsaturated fat in the almond spread will help prevent spikes and drops in blood sugar, which can leave you feeling tired or crabby. Grape juice gives you an antioxidant, called resveratrol, that not only helps lower LDL (bad) cholesterol levels but also helps improve bloodflow to the heart.

Per meal: 540 calories, 25 g protein, 73 g carbohydrates, 19 g total fat, 8 g fiber

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What can you make with leftover Turkey?

Koter Bote

Read above it explains it all~
tonight we made hot turkey sandwiches.
I had a turkey sandwich for lunch too!

I think we are going to make a soup or tortilla soup with turkey-YUM!

Answer
actually.. anything that you make with beef.. you can make with turkey.. and it is so much healthier for you..

turkey pot pie.. hot open face turkey sandwiches.. stews.. just open a recipe book.. or just substitute turkey..
and of course there is always the original .. turkey sandwich with mayo. my fave

freeze part of the turkey.. and next week eat it.. u will get burned out if u keep eating every meal w/ turkey..
Hope all went well.. now on to Christmas.. only days away..

heart healthy recipes?

hispregnan

do you have any you would share with me?

Answer
Heart Healthy Sandwiches

2 slices linseed rye bread
1-2 slice lean meat, such as chicken,turkey,smoked meat,beef or lean ham
3 leaves lettuce
thin tomatoes, slices
thin cucumbers, slices
pepper
mustard

put mustard on both pieces of bread.

put lettuce on one slice.

top with tomato, sprinkle with pepper.

top with meat, cucumber and remaining
piece of bread.

cut in four and wrap in plastic wrap or put in plastic sandwich container.

refrigerate until use.
--------------------------------

Heart Healthy Pancakes

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Combine dry ingredients in large bowl.

Add milk, corn oil, and mix until just moistened.

Beat egg whites in small bowl until stiff peaks form.

Fold into batter.

Place on greased griddle (medium high).

When bubbles begin to form, flip pancakes.

Serve with strawberry garnishes and warm real Vermont maple syrup.
------------------------------------

Heart Healthy Smoothie

1 (6 ounce) carton your favorite yogurt
1 banana or fruit
1/3 cup cranberry-raspberry juice
1 tablespoon soy powder
1/2 cup crushed ice (MORE ICE if you want it thicker)

Add ice to blender with juice.

Add remaining ingredients and blend until thick, ENJOY.
----------------------------

Heart Healthy Fried Rice

1 1/2 cups water
1 cup fat free chicken broth
1 1/3 cups long grain white rice, uncoooked
2 teaspoons canola oil
2 tablespoons onions, finely chopped
1 cup celery, finely chopped
2 tablespoons green peppers, finely chopped
1/2 cup pecans, chopped
1/4 teaspoon ground sage
1/2 cup water chestnuts, sliced
1/4 teaspoon nutmeg
black pepper

Bring water and chicken broth to boil in medium-size saucepan; add rice and stir, cover and simmer for 20 minutes.

Remove pan from heat, let stand, covered, for 5 minutes or until liquid is absorbed, Reserve,.

Heat oil in a large nonstick skillet; Saute onion and celery over moderate heat for 3 minutes; stir in green pepper, pecans, sage, chestnuts, nutmeg and pepper and cooked Rice, fluff with fork before serving.

-------------------------------------

Heart Healthy Salsa

1 cup diced zucchini
1 cup red onions, chopped
2 red peppers, seeded and diced
2 green peppers, seeded and diced
4 tomatoes, diced
3 garlic cloves, minced
1/2 cup fresh cilantro
1 teaspoon black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt

Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend.

If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.

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