Saturday, October 26, 2013
What are some simple, yummy, healthy recipes?
healthy eating sandwich recipes image
dizzy r
I am looking for some easy, healthy, yummy recipes. Short preparation and cook time preferred. Please keep in mind that I'm a college student that works part time and I cannot spend tons of money either. Also, I do not eat chicken or pork. I prefer to eat seafood most of the time as it is lean and healthy. I eat beef very rarely because I prefer it over iron tablets. Thanks! :)
Answer
Stir fry - Put a bunch of vegetables in the wok with a touch of oil, serve over short grain brown rice.
Soup - Boil vegetables, throw in some noodles, drop in a raw egg or some cooked beans, how about a few shrimp.
Tortillas, beans & cheese. Slice in some tomatoe and avocado.
Sandwiches - Get nice crusty bread, good cheeses, fresh tomatoes, grilled vegetables, tuna fish. Also smoked fish on bagels.
Pilaf - Rice with herbs & seasonings, mix in toasted nuts & seeds, stir in some minced broccoli, carrot or cauliflower, cook using broth for more flavor, add fresh melon on top
Get some good Indian, Chinese and South Asian cookbooks!
Stir fry - Put a bunch of vegetables in the wok with a touch of oil, serve over short grain brown rice.
Soup - Boil vegetables, throw in some noodles, drop in a raw egg or some cooked beans, how about a few shrimp.
Tortillas, beans & cheese. Slice in some tomatoe and avocado.
Sandwiches - Get nice crusty bread, good cheeses, fresh tomatoes, grilled vegetables, tuna fish. Also smoked fish on bagels.
Pilaf - Rice with herbs & seasonings, mix in toasted nuts & seeds, stir in some minced broccoli, carrot or cauliflower, cook using broth for more flavor, add fresh melon on top
Get some good Indian, Chinese and South Asian cookbooks!
I am a hunter and meat eater who has been trying to cut back on my red meat intake. Any menu ideas?
Dragynmyst
I'd like to try and find more alternative healthy eating recipes. Any ideas?
Answer
Some good food ideas:
Pasta with steamed vegetables & marinara sauce or nutritional yeast (ny) cheese sauce.
Pizza with vegetables or meat substitute with no cheese, or vegan cheese or ny cheese sauce.
Falafel on pita bread with hummus.
Sandwiches (such as tempeh lettuce and tomato, meat substitute such as lightlife, BBQ, morningstar, boca, or toforkey, or peanut butter).
Beans with rice and vegetables.
Seiten, tempeh, TVP or tofu meat substitute (such as wings, or steak)...... plus a LOT more!
Good sites:
http://www.vegweb.com/
http://www.vegcooking.com/
http://veganmenu.blogspot.com/
http://theveganronin.blogspot.com/
Plus more:
http://veganpeace.blogspot.com/2007/08/vegan-recipes-sites.html
http://veganpeace.blogspot.com/2007/09/other-vegan-blogs.html
Some good food ideas:
Pasta with steamed vegetables & marinara sauce or nutritional yeast (ny) cheese sauce.
Pizza with vegetables or meat substitute with no cheese, or vegan cheese or ny cheese sauce.
Falafel on pita bread with hummus.
Sandwiches (such as tempeh lettuce and tomato, meat substitute such as lightlife, BBQ, morningstar, boca, or toforkey, or peanut butter).
Beans with rice and vegetables.
Seiten, tempeh, TVP or tofu meat substitute (such as wings, or steak)...... plus a LOT more!
Good sites:
http://www.vegweb.com/
http://www.vegcooking.com/
http://veganmenu.blogspot.com/
http://theveganronin.blogspot.com/
Plus more:
http://veganpeace.blogspot.com/2007/08/vegan-recipes-sites.html
http://veganpeace.blogspot.com/2007/09/other-vegan-blogs.html
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Becoming a vegetarian... tips and suggestions?
healthy vietnamese sandwich recipes image
pinkxdior
Hey everyone, so I really need your help -
I'm 19, and I want to become a vegetarian because I know it's healthier, I know it'll help me lose weight, and I know it's just better for me and for the world, but I love meat and meat products so much, especially chicken, and like, I don't know how to even get started. I try every now and then but then I'll bite into a chicken sandwich without even realizing it just cuz im so used to it.
Answer
goveg.com
vegweb.com
vegconnect.com
veggieconnection.com
allveggielinks.com
vegetarian books:
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.
goveg.com
vegweb.com
vegconnect.com
veggieconnection.com
allveggielinks.com
vegetarian books:
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.
how to make a milk shake?
ujjwal
i m 16 ....tell me a recipe to make healthy and tasty milk shake.
Answer
Chocolate Peanut Butter Milkshake
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
Directions
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth.
*************************
Apple Pie Milkshake
14 oz. sweetened condensed milk, chilled - not evaporated milk
1 cup applesauce, chilled
1/2 cup apple juice or apple cider, chilled
1/2 teaspoon apple pie spice
3 cups crushed ice
Apple wedges, optional
Directions
In a blender, combine sweetened condensed milk, applesauce, apple juice, and apple pie spice.With blender running, gradually add ice, blending until smooth. Serve immediately. Garnish with apple wedges.
********************************************
Oreo Crunch Shamrock Milkshake
1 cup milk
2 tablespoons pistachio instant pudding mix (dry)
1 Oreo Mint Pure Milk Chocolate Covered Chocolate Sandwich Cookie, finely chopped
Directions
Pour milk into tall glass. Add dry pudding mix.Stir 2 to 3 minutes or until puddding mix is completely dissolved. Stir in chopped cookie. Serve immediately.
******************************
Sublime Lime Milkshake
1/4 cup milk
1 scoop lime sherbert
1 scoop vanilla ice cream
Ice cubes (a handful)
Directions
In a blender, combine all ingredients. Blend until smooth.
*********************************
Vietnamese Milkshake
Ingredients (serves 1)
2 tbs sweetened condensed milk
1/2 cup chopped fresh fruit (such as mango, banana or strawberry)
1/2 cup cold full-cream milk
6-8 ice cubes
Method
Place all the ingredients in a blender and blend until a thick and frothy puree. Pour into a glass, add a straw and enjoy.
*********************
Strawberry Vanilla Ice Cream
1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk
In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.
In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.
Chocolate Peanut Butter Milkshake
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
Directions
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth.
*************************
Apple Pie Milkshake
14 oz. sweetened condensed milk, chilled - not evaporated milk
1 cup applesauce, chilled
1/2 cup apple juice or apple cider, chilled
1/2 teaspoon apple pie spice
3 cups crushed ice
Apple wedges, optional
Directions
In a blender, combine sweetened condensed milk, applesauce, apple juice, and apple pie spice.With blender running, gradually add ice, blending until smooth. Serve immediately. Garnish with apple wedges.
********************************************
Oreo Crunch Shamrock Milkshake
1 cup milk
2 tablespoons pistachio instant pudding mix (dry)
1 Oreo Mint Pure Milk Chocolate Covered Chocolate Sandwich Cookie, finely chopped
Directions
Pour milk into tall glass. Add dry pudding mix.Stir 2 to 3 minutes or until puddding mix is completely dissolved. Stir in chopped cookie. Serve immediately.
******************************
Sublime Lime Milkshake
1/4 cup milk
1 scoop lime sherbert
1 scoop vanilla ice cream
Ice cubes (a handful)
Directions
In a blender, combine all ingredients. Blend until smooth.
*********************************
Vietnamese Milkshake
Ingredients (serves 1)
2 tbs sweetened condensed milk
1/2 cup chopped fresh fruit (such as mango, banana or strawberry)
1/2 cup cold full-cream milk
6-8 ice cubes
Method
Place all the ingredients in a blender and blend until a thick and frothy puree. Pour into a glass, add a straw and enjoy.
*********************
Strawberry Vanilla Ice Cream
1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk
In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.
In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.
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Low calorie, fun, good tasting, easy, at home lunch recipes?
healthy ciabatta sandwich recipes image
J e L l o
I can't go to the store or anything. And I'm not a professional chef..
Answer
sandiwch with whatever you like on it, chicken noodle soup (water with bits of cooked chicken, noodles and lots of chicken powder, a bit of salt and a bit of white pepper, let it cook until you get the flavour you like, keep adding chicken powder, salt and pepper if it tastes bland), eggs and toast, salad, grilled chicken breast + colslaw, basically anything you'd find on a "healthy options" menu at a restaurant.
personally, going off what i have in my fridge, i'd do a chicken sandwich.
bits of the leftover roasted chicken and lettuce with a litttttllee itty bitty bit of low fat mayo on a ciabatta bun
sandiwch with whatever you like on it, chicken noodle soup (water with bits of cooked chicken, noodles and lots of chicken powder, a bit of salt and a bit of white pepper, let it cook until you get the flavour you like, keep adding chicken powder, salt and pepper if it tastes bland), eggs and toast, salad, grilled chicken breast + colslaw, basically anything you'd find on a "healthy options" menu at a restaurant.
personally, going off what i have in my fridge, i'd do a chicken sandwich.
bits of the leftover roasted chicken and lettuce with a litttttllee itty bitty bit of low fat mayo on a ciabatta bun
Snack attack!?
terra_chan
Good, original simple and easy recipes and ideas (mainly ideas) for snack that use ingredients in the average kitchen. 10 points for longest and best list!
Answer
Quick and easy
Dip apple slices, carrots and celery sticks in peanut butter.
Mix a handful of peanuts with your favorite fruit yogurt.
Make a batch of homemade trail-mix with peanuts, raisins and your additions. Store in individual zipper bags for an easy on-the-go solution.
Make a peanut butter sandwich with sliced bananas, honey or jam for a delicious snack any time of the day
Simple No-Cook Healthy Snack Ideas
Check out these ideas for snacks that are delicious, nutritious and as easy as cookies and milk.
Protein Boost
Many kids respond well to protein at snack time instead of a sugar rush. Try a few of these ideas and judge for yourself. Please note: While some of these require a bit of preparation ahead of snack time, they will keep in the refrigerator for several days. Many are great with your choice of whole grain, rice or nut crackers or as a dip for raw vegetable sticks.
hummus
egg salad
tuna salad
Sliced hard-boiled eggs (or deviled eggs)
cream cheese: try on graham crackers or veggie sticks
String cheese, cheese cubes and slices - dairy or non-dairy varieties
Yogurt - dairy or non-dairy varieties
Natural nut butters: try spreading on sliced apples or bananas
Nuts: almonds, cashews, peanuts, pecans, pistachios, walnuts
Seeds- pumpkin, sunflower, sesame
Sweet Favorites
Feed a sweet craving with naturally delicious fruits and vegetables. Many are great mixed with nuts and seeds or spread with natural nut butters.
fresh fruit smoothie
applesauce
fruit bar cookies
raw vegetable sticks
fruit leather
fresh fruit
dried fruit
sliced avocado or guacamole
sliced tomatoes
whole cherry tomatoes
sliced cucumber
pickles
All About the Crunch
All of our crunchy snacks are free of hydrogenated fats. Enjoy gluten-free, rice, nut and soy varieties as well as whole wheat and natural ones. Many of these crunchy suggestions pair well with cheese slices or a little nut butter for a boost of protein.
pretzels
lowfat or baked chips
rice or popcorn cakes
popcorn
crispy rice treats
granola bar
graham crackers
dry cereal
snack crackers
soy or rice crisps
trail mix
Nutritious Thirst Quenchers
Staying away from sugary sodas is easier when offering other great tasting options.
teas: herbal and low caffeine varieties of tea are a healthy and tasty choice for children. Mix with apple juice for a naturally sweet refreshing drink. And kids love a tea party!
juice drinks
yogurt drinks
flavored dairy and non-dairy milks
100% juice mixed with sparkling water
vegetable juice
These are ideas for whole recipe see link below
'Shroom for Manoeuvre
This is perfect for making the most of the seasonal mushrooms that are on sale this month. Instructions Sauté a 125g pack of mixed...
Baked Camembert with Garlic Ciabatta Toasts
Fingers of hot garlic toast dunked into melted parchment-baked cheese are great for sharing. Serves 4 as a starter or 2 as a main course ...
Baked Eggs in Ham
Sure to become a favourite with both children and adults, these eggs wrapped in ham take hardly any time to make and look wonderful too. Serves 6...
Banana Choc Chip Cookies with Hot Chocolate
Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot...
Banana Date Smoothie
Instructions This luscious smoothie, served at Taman Gang restaurant on London's Park Lane, offers a great energy boost. To make it at home, whiz 1...
Barbecued Bruschettas
Instructions Cut slightly stale, coarse, country-style white bread into thick slices. Brush on both sides with olive oil and then grill over a...
Blinis with Crème Fraîche and Salmon
Instructions For a cool hors d'oeuvre, spread cocktail blinis generously with crème fraîche. Sprinkle with chopped chives and a pinch...
Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon
Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes Ingredients Pancake batter 250g plain flour ½ tsp salt ½ tsp...
Cajun Roasted Mixed Nuts
These spicy glazed nuts are incredibly easy to make and are the perfect accompaniment to pre-dinner drinks. Serves 8 Preparation time: 5 minutes ...
Cannellini Beans and Chorizo
The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa. Serves 4-6 as part of a...
Caramel Trifle Shots with Kahlúa
Don't panic if you don't have 12 matching shot glasses. You can mix and match, or even use espresso cups. Makes 12 Preparation time: 10 minutes...
Champagne Cocktails
Very simple, very quick and very delicious, these are the ultimate last-minute drinks. Cranberry Kir Royale For a wintery take on this classic...
Cherry Rock Buns
Rock buns are a great British favourite, easy for children to make and very economical, too. Eat these melt-in-the-mouth cherry-filled cakes warm...
Cherry Tomatoes Filled with Tabouleh
Makes 12 Slice a sliver off the base of 12 cherry tomatoes to enable them to stand on a plate. Slice enough off the top of each tomato to allow you...
Chicken Caesar Wraps
Serves 4 411kcals/19.4g fat/3.8g saturated fat/1.9g salt per serving Instructions Slice a 220g pack Waitrose Roast Chicken 2 Breast Fillets...
Chicken Satay with Thai Cucumber Salad
Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Using an authentic...
Chicory Leaf with Papaya, Coconut, Chilli, Lime and Coriander
Deseed and peel 1/2 a large papaya and cut into small dice. Take about 3/4 of the coconut from a pack of Waitrose Fresh Coconut & Tropical Fruit...
Chilled Summer Soup with Peas and Courgettes
Fresh mint and Greek yoghurt give this lightly flavoured chilled soup a Mediterranean flavour. Serves 6 Preparation time: 10 minutes, plus...
Chilli Hot Chocolate
This is the most fantastic combination of rich chocolate with spicy chilli. South Americans have been matching these ingredients for centuries - we...
Chilli-Cheese Nachos
Serves 6 Preparation time: 5 minutes Cooking time: 10 minutes 278kcals/17.3g fat/7.9g saturated fat/1.2g salt/2.9g sugars per serving ...
Chocolate Macadamia Cookies
Makes 18 Preheat the oven to 180°C, gas mark 4 and grease 2 baking sheets. Combine 125g plain flour, ½ tsp bicarbonate of soda, 50g soft...
Chorizo, Chestnut and Sage Lollipops
Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled...
Ciabatta with Pesto, Mozzarrella and Salami
Instructions Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of...
Cinnamon, Honey and Lemon Oatmeal Cookies
I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable...
Coriander Prawns with Tikka Marinade
Mix together some Waitrose Natural Low Fat Yogurt and 1 heaped tablespoon concentrated tikka or korma paste. Add 3 tablespoons finely chopped coriander to prawns
A Dozen Simple Snack Solutions
1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
2. Boiled or Deviled Eggs: Boil a dozen at a time.
3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas: Using a toaster oven-put one or two saucer- size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
Quick and easy
Dip apple slices, carrots and celery sticks in peanut butter.
Mix a handful of peanuts with your favorite fruit yogurt.
Make a batch of homemade trail-mix with peanuts, raisins and your additions. Store in individual zipper bags for an easy on-the-go solution.
Make a peanut butter sandwich with sliced bananas, honey or jam for a delicious snack any time of the day
Simple No-Cook Healthy Snack Ideas
Check out these ideas for snacks that are delicious, nutritious and as easy as cookies and milk.
Protein Boost
Many kids respond well to protein at snack time instead of a sugar rush. Try a few of these ideas and judge for yourself. Please note: While some of these require a bit of preparation ahead of snack time, they will keep in the refrigerator for several days. Many are great with your choice of whole grain, rice or nut crackers or as a dip for raw vegetable sticks.
hummus
egg salad
tuna salad
Sliced hard-boiled eggs (or deviled eggs)
cream cheese: try on graham crackers or veggie sticks
String cheese, cheese cubes and slices - dairy or non-dairy varieties
Yogurt - dairy or non-dairy varieties
Natural nut butters: try spreading on sliced apples or bananas
Nuts: almonds, cashews, peanuts, pecans, pistachios, walnuts
Seeds- pumpkin, sunflower, sesame
Sweet Favorites
Feed a sweet craving with naturally delicious fruits and vegetables. Many are great mixed with nuts and seeds or spread with natural nut butters.
fresh fruit smoothie
applesauce
fruit bar cookies
raw vegetable sticks
fruit leather
fresh fruit
dried fruit
sliced avocado or guacamole
sliced tomatoes
whole cherry tomatoes
sliced cucumber
pickles
All About the Crunch
All of our crunchy snacks are free of hydrogenated fats. Enjoy gluten-free, rice, nut and soy varieties as well as whole wheat and natural ones. Many of these crunchy suggestions pair well with cheese slices or a little nut butter for a boost of protein.
pretzels
lowfat or baked chips
rice or popcorn cakes
popcorn
crispy rice treats
granola bar
graham crackers
dry cereal
snack crackers
soy or rice crisps
trail mix
Nutritious Thirst Quenchers
Staying away from sugary sodas is easier when offering other great tasting options.
teas: herbal and low caffeine varieties of tea are a healthy and tasty choice for children. Mix with apple juice for a naturally sweet refreshing drink. And kids love a tea party!
juice drinks
yogurt drinks
flavored dairy and non-dairy milks
100% juice mixed with sparkling water
vegetable juice
These are ideas for whole recipe see link below
'Shroom for Manoeuvre
This is perfect for making the most of the seasonal mushrooms that are on sale this month. Instructions Sauté a 125g pack of mixed...
Baked Camembert with Garlic Ciabatta Toasts
Fingers of hot garlic toast dunked into melted parchment-baked cheese are great for sharing. Serves 4 as a starter or 2 as a main course ...
Baked Eggs in Ham
Sure to become a favourite with both children and adults, these eggs wrapped in ham take hardly any time to make and look wonderful too. Serves 6...
Banana Choc Chip Cookies with Hot Chocolate
Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot...
Banana Date Smoothie
Instructions This luscious smoothie, served at Taman Gang restaurant on London's Park Lane, offers a great energy boost. To make it at home, whiz 1...
Barbecued Bruschettas
Instructions Cut slightly stale, coarse, country-style white bread into thick slices. Brush on both sides with olive oil and then grill over a...
Blinis with Crème Fraîche and Salmon
Instructions For a cool hors d'oeuvre, spread cocktail blinis generously with crème fraîche. Sprinkle with chopped chives and a pinch...
Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon
Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes Ingredients Pancake batter 250g plain flour ½ tsp salt ½ tsp...
Cajun Roasted Mixed Nuts
These spicy glazed nuts are incredibly easy to make and are the perfect accompaniment to pre-dinner drinks. Serves 8 Preparation time: 5 minutes ...
Cannellini Beans and Chorizo
The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa. Serves 4-6 as part of a...
Caramel Trifle Shots with Kahlúa
Don't panic if you don't have 12 matching shot glasses. You can mix and match, or even use espresso cups. Makes 12 Preparation time: 10 minutes...
Champagne Cocktails
Very simple, very quick and very delicious, these are the ultimate last-minute drinks. Cranberry Kir Royale For a wintery take on this classic...
Cherry Rock Buns
Rock buns are a great British favourite, easy for children to make and very economical, too. Eat these melt-in-the-mouth cherry-filled cakes warm...
Cherry Tomatoes Filled with Tabouleh
Makes 12 Slice a sliver off the base of 12 cherry tomatoes to enable them to stand on a plate. Slice enough off the top of each tomato to allow you...
Chicken Caesar Wraps
Serves 4 411kcals/19.4g fat/3.8g saturated fat/1.9g salt per serving Instructions Slice a 220g pack Waitrose Roast Chicken 2 Breast Fillets...
Chicken Satay with Thai Cucumber Salad
Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Using an authentic...
Chicory Leaf with Papaya, Coconut, Chilli, Lime and Coriander
Deseed and peel 1/2 a large papaya and cut into small dice. Take about 3/4 of the coconut from a pack of Waitrose Fresh Coconut & Tropical Fruit...
Chilled Summer Soup with Peas and Courgettes
Fresh mint and Greek yoghurt give this lightly flavoured chilled soup a Mediterranean flavour. Serves 6 Preparation time: 10 minutes, plus...
Chilli Hot Chocolate
This is the most fantastic combination of rich chocolate with spicy chilli. South Americans have been matching these ingredients for centuries - we...
Chilli-Cheese Nachos
Serves 6 Preparation time: 5 minutes Cooking time: 10 minutes 278kcals/17.3g fat/7.9g saturated fat/1.2g salt/2.9g sugars per serving ...
Chocolate Macadamia Cookies
Makes 18 Preheat the oven to 180°C, gas mark 4 and grease 2 baking sheets. Combine 125g plain flour, ½ tsp bicarbonate of soda, 50g soft...
Chorizo, Chestnut and Sage Lollipops
Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled...
Ciabatta with Pesto, Mozzarrella and Salami
Instructions Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of...
Cinnamon, Honey and Lemon Oatmeal Cookies
I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable...
Coriander Prawns with Tikka Marinade
Mix together some Waitrose Natural Low Fat Yogurt and 1 heaped tablespoon concentrated tikka or korma paste. Add 3 tablespoons finely chopped coriander to prawns
A Dozen Simple Snack Solutions
1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
2. Boiled or Deviled Eggs: Boil a dozen at a time.
3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas: Using a toaster oven-put one or two saucer- size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
Powered by Yahoo! Answers
How healthy/unhealthy is this sandwich?
healthy panini sandwich recipes image
Life
-2 slices of 100% whole wheat bread
- 1slice of provolone cheese
-1 egg fried with a little olive oil
-3 thin slice of honey ham or turkey
-romaine lettuce
-spinach
-tomatoes
-cucumber
-garnish with a dash of pepper and a wee bit honey mustard dressing
Is it unhealthy to eat everyday or every other day?
Answer
That’s a trick question.
You don’t give enough info to get a straight answer.
Like…is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Let’s analyze in order…
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day I’ll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, you’re not even sure your cheese actually contains cheese if it’s highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipes…just don’t proudly give them to somebody else before even tasting it…and then they’re disappointed and like “what it this? I want your awesome usual sandwich”.
After all the effort you put into it!?
Some brands (I won’t name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as they’re easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
It’s the best healthy fat (along with peanut oil…unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, you’re using extra light olive oil or your sandwich is going to taste “off” if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And you’re not using the 100% pure olive oil, which is the lowest quality as it’s not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cooking…baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write “salad” on the label of your extra virgin olive oil and “cooking” on the label of the extra light one because if you’re not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but it’s bland so you’ll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You don’t get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
We’ve come a long way from “no more than 2 yolks/week to 4 to 6. Maybe one day they’ll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
That’s a trick question.
You don’t give enough info to get a straight answer.
Like…is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Let’s analyze in order…
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day I’ll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, you’re not even sure your cheese actually contains cheese if it’s highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipes…just don’t proudly give them to somebody else before even tasting it…and then they’re disappointed and like “what it this? I want your awesome usual sandwich”.
After all the effort you put into it!?
Some brands (I won’t name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as they’re easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
It’s the best healthy fat (along with peanut oil…unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, you’re using extra light olive oil or your sandwich is going to taste “off” if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And you’re not using the 100% pure olive oil, which is the lowest quality as it’s not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cooking…baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write “salad” on the label of your extra virgin olive oil and “cooking” on the label of the extra light one because if you’re not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but it’s bland so you’ll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You don’t get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
We’ve come a long way from “no more than 2 yolks/week to 4 to 6. Maybe one day they’ll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
What are some healthy foods?
michaela
What are some healthy meals that I can eat for breakfast lunch and dinner? Be as specific as you can please. Thanks so much!
Answer
Option 1:
Breakfast: Whole wheat toast, a piece of fruit, and scrambled eggs without the yolk.
Lunch: A salad with 2 oz of ham, 1 oz of cheese, and fat free salad dressing.
Dinner: Chicken breast with 2 oz of bbq sauce, 1 cup of broccoli, and 1/2 cup of baked beans.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Option 2:
Breakfast: 2 whole wheat pancakes (recipe below), 1 2 oz piece of cooked ham, 1 piece of fruit.
Lunch: Sandwich with 2 slices of whole wheat toast, 1 slice of fat free cheese, 2 oz of turkey or ham, mustard or fat free mayonnaise, 1 serving of fruit, 1 cup or single serving container of fat free yogurt.
Dinner: Turkey, 93% fat free Ground Beef, or Chicken burger with a whole wheat bun, 1 slice of fat free cheese, lettuce, tomato, fat free mayonnaise or any topping you like, and corn on the cob.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Option 3:
Breakfast: 1 serving of Special K Cereal and 1 piece of fruit.
Lunch: Chicken Panini with a whole wheat roll, 1 oz of chicken breast, 1 oz black forest ham, 1 slice of fat free cheese, and marinara sauce of the side, and 1 serving of fruit.
Dinner: Grilled pork served with ketchup, 1 serving of vegetables, and 1/2 cup of baked beans.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Recipe for whole wheat pancakes:
http://www.skinnytaste.com/2009/06/whole-wheat-pancakes.html
Option 1:
Breakfast: Whole wheat toast, a piece of fruit, and scrambled eggs without the yolk.
Lunch: A salad with 2 oz of ham, 1 oz of cheese, and fat free salad dressing.
Dinner: Chicken breast with 2 oz of bbq sauce, 1 cup of broccoli, and 1/2 cup of baked beans.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Option 2:
Breakfast: 2 whole wheat pancakes (recipe below), 1 2 oz piece of cooked ham, 1 piece of fruit.
Lunch: Sandwich with 2 slices of whole wheat toast, 1 slice of fat free cheese, 2 oz of turkey or ham, mustard or fat free mayonnaise, 1 serving of fruit, 1 cup or single serving container of fat free yogurt.
Dinner: Turkey, 93% fat free Ground Beef, or Chicken burger with a whole wheat bun, 1 slice of fat free cheese, lettuce, tomato, fat free mayonnaise or any topping you like, and corn on the cob.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Option 3:
Breakfast: 1 serving of Special K Cereal and 1 piece of fruit.
Lunch: Chicken Panini with a whole wheat roll, 1 oz of chicken breast, 1 oz black forest ham, 1 slice of fat free cheese, and marinara sauce of the side, and 1 serving of fruit.
Dinner: Grilled pork served with ketchup, 1 serving of vegetables, and 1/2 cup of baked beans.
Snacks: (Choose two for the day) Special K Cracker Chips, Fiber One Brownie, Pop Chips, 1 oz of peanuts, or 1 oz of chocolate.
Recipe for whole wheat pancakes:
http://www.skinnytaste.com/2009/06/whole-wheat-pancakes.html
Powered by Yahoo! Answers
Friday, October 25, 2013
Need some healthy ideas for school lunches?
healthy gourmet sandwich recipes image
HUMANOiDD_
I'm 15, 5'4, and 135 pounds..
i'm constantly trying to lose weight.
what i hate is that i can't bring things to school like microwave "healthy choice" or chicken or something because it will get bad.
anyone know great lunch ideas to bring to school?
Answer
20 Sandwices:
Scroll to the middle for recipes:
http://shine.yahoo.com/channel/food/20-great-sandwich-ideas-191811/
10 Sandwices:
http://www.care2.com/greenliving/ten-best-sandwich-ideas-recipe.html
Scroll to the bottom of this screen for some great ideas:
http://www.cooksrecipes.com/sandwich/quick-no-recipe-sandwich-ideas.html
More great sandwich ideas:
http://www.heb.com/yourHEBStore/SD-bakery-breadSandwichIdeas.jsp
Chicken sandwices, scroll all the way to the bottom for recipes:
http://southernfood.about.com/od/chickensandwiches/r/bl80601a.htm
You are gonna like these too:
http://www.associatedcontent.com/article/56757/14_fabulous_vegetarian_sandwich_ideas.html?cat=51
Eating well:
http://www.eatingwell.com/recipes/collections/healthy_sandwich_recipes.html
Food Channel Sandwiches-includes Giada's favorites:
http://www.foodnetwork.com/topics/sandwich/
Lots more sandwiches:
http://www.linkroll.com/food_tips/terrific-sandwich-ideas-for-the-gourmet-lunch-box.php
20 Sandwices:
Scroll to the middle for recipes:
http://shine.yahoo.com/channel/food/20-great-sandwich-ideas-191811/
10 Sandwices:
http://www.care2.com/greenliving/ten-best-sandwich-ideas-recipe.html
Scroll to the bottom of this screen for some great ideas:
http://www.cooksrecipes.com/sandwich/quick-no-recipe-sandwich-ideas.html
More great sandwich ideas:
http://www.heb.com/yourHEBStore/SD-bakery-breadSandwichIdeas.jsp
Chicken sandwices, scroll all the way to the bottom for recipes:
http://southernfood.about.com/od/chickensandwiches/r/bl80601a.htm
You are gonna like these too:
http://www.associatedcontent.com/article/56757/14_fabulous_vegetarian_sandwich_ideas.html?cat=51
Eating well:
http://www.eatingwell.com/recipes/collections/healthy_sandwich_recipes.html
Food Channel Sandwiches-includes Giada's favorites:
http://www.foodnetwork.com/topics/sandwich/
Lots more sandwiches:
http://www.linkroll.com/food_tips/terrific-sandwich-ideas-for-the-gourmet-lunch-box.php
What do you mix with tuna to make typical tuna mixes (for sandwiches, with crackers, etc)?
David
My house has a bunch of tuna cans, and I need to know what types of delicious foods I can make with tuna (List the ingredients, and ratios of ingredients:tuna if possible). I remember eating tuna sandwiches my mom made when I was young but I can't remember what went in them.
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 “fishy smell”. 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!
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 “fishy smell”. 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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Healthy sandwich?Any recipes, ideas out there?
healthy hot turkey sandwich recipes image
Q. 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.
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.
Any suggestions on what to eat for lunch?
Q. I know it's pathetic but I'm 17 and can't cook. Anyways, my mom ALWAYS offers sandwiches and claims I turn everything down, but that's because it's always the same thing. Then if I say "no to everything" she goes to Wendy's. I'm tired of eating there because she literally gets it at least 4 times a week. It's giving me break outs which is the main issue. I'm not fat by any means but I'm going to the gym and want to achieve the look I want without all this junk. I also need to gain weight. She then offers yogurt which I don't even consider lunch nor is it helping me gain weight. Then she goes on to salad. Again, doesn't help with weight. I also have steak pretty much every night for dinner. Any suggestions?
Answer
I am having a baked potato for lunch today, but that is kinda a splurge on the calories.
My favorite lunch is cottage cheese with fruit, preferably canned unsweetened peaches.And a few soda crackers to go with it.
a wrap that you make yourself, with chicken and cheese and veggies would be healthy.
I buy chicken patties, and buns, and make my own chicken sandwiches. I get the patties for $2, and the buns for $1. A smear of mayo, and it is good, and cheap. Add cheese if you want to.
Make your own healthy tacos. Use ground up turkey or chicken, spice it up so you can't tell it is not hamburger. use the low cal re-fried beans. Diet sour cream, and some lettuce, tomatoes, and some mexican cheese would be good.
Homemade soup, like vegetable, or chili. Make a batch, and put it in the refrigerator, take out servings as you need them. Fix some unsweetened cornbread, or use crackers.
A healthy hot dog, kosher beef, with low cal toppings like onion, mustard, ketchup, relish, pickles, or kraut. Splurge a little and put a little chili over it.
Having steak for supper is bad. Too much cholesterol.
Learn how to prepare chicken. Saute chicken breasts, serve with some stove top stuffing and some veggies. Find other recipes that you might like, like chicken parm,
Go to Kraft Foods for help with quick and easy meals.
Look around in the store, see what is available for a balanced supper. Check out the banquet boxed meals, and Hamburger helper type things.
and beware of salad, the dressing and some of the toppings can have many calories, 1000, or 1500, according to a recent article.
One thing, your diet, and the grease and chocolate in it, does not cause acne. But a balanced diet would help heal it.
there are so many sites that give cooking lessons, on tape, that there really is not an excuse for not knowing how to cook, unless you are a straight "A" student, and taking a big course load, and play team sports too.
Go to allrecipes, or Betty Crocker. Cook's Illustrated is excellent, they tell you why they do what they do[but some of the site costs money].
When in doubt, go to the brand name website. Philadelphia cream cheese, Nabisco, Kraft, and on and on.
I wanted a recipe for catfish, so I went to the catfish farmers. Quite a number of free recipes.
I am having a baked potato for lunch today, but that is kinda a splurge on the calories.
My favorite lunch is cottage cheese with fruit, preferably canned unsweetened peaches.And a few soda crackers to go with it.
a wrap that you make yourself, with chicken and cheese and veggies would be healthy.
I buy chicken patties, and buns, and make my own chicken sandwiches. I get the patties for $2, and the buns for $1. A smear of mayo, and it is good, and cheap. Add cheese if you want to.
Make your own healthy tacos. Use ground up turkey or chicken, spice it up so you can't tell it is not hamburger. use the low cal re-fried beans. Diet sour cream, and some lettuce, tomatoes, and some mexican cheese would be good.
Homemade soup, like vegetable, or chili. Make a batch, and put it in the refrigerator, take out servings as you need them. Fix some unsweetened cornbread, or use crackers.
A healthy hot dog, kosher beef, with low cal toppings like onion, mustard, ketchup, relish, pickles, or kraut. Splurge a little and put a little chili over it.
Having steak for supper is bad. Too much cholesterol.
Learn how to prepare chicken. Saute chicken breasts, serve with some stove top stuffing and some veggies. Find other recipes that you might like, like chicken parm,
Go to Kraft Foods for help with quick and easy meals.
Look around in the store, see what is available for a balanced supper. Check out the banquet boxed meals, and Hamburger helper type things.
and beware of salad, the dressing and some of the toppings can have many calories, 1000, or 1500, according to a recent article.
One thing, your diet, and the grease and chocolate in it, does not cause acne. But a balanced diet would help heal it.
there are so many sites that give cooking lessons, on tape, that there really is not an excuse for not knowing how to cook, unless you are a straight "A" student, and taking a big course load, and play team sports too.
Go to allrecipes, or Betty Crocker. Cook's Illustrated is excellent, they tell you why they do what they do[but some of the site costs money].
When in doubt, go to the brand name website. Philadelphia cream cheese, Nabisco, Kraft, and on and on.
I wanted a recipe for catfish, so I went to the catfish farmers. Quite a number of free recipes.
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What are some simple, yummy, healthy recipes?
healthy sandwich recipes avocado image
dizzy r
I am looking for some easy, healthy, yummy recipes. Short preparation and cook time preferred. Please keep in mind that I'm a college student that works part time and I cannot spend tons of money either. Also, I do not eat chicken or pork. I prefer to eat seafood most of the time as it is lean and healthy. I eat beef very rarely because I prefer it over iron tablets. Thanks! :)
Answer
Stir fry - Put a bunch of vegetables in the wok with a touch of oil, serve over short grain brown rice.
Soup - Boil vegetables, throw in some noodles, drop in a raw egg or some cooked beans, how about a few shrimp.
Tortillas, beans & cheese. Slice in some tomatoe and avocado.
Sandwiches - Get nice crusty bread, good cheeses, fresh tomatoes, grilled vegetables, tuna fish. Also smoked fish on bagels.
Pilaf - Rice with herbs & seasonings, mix in toasted nuts & seeds, stir in some minced broccoli, carrot or cauliflower, cook using broth for more flavor, add fresh melon on top
Get some good Indian, Chinese and South Asian cookbooks!
Stir fry - Put a bunch of vegetables in the wok with a touch of oil, serve over short grain brown rice.
Soup - Boil vegetables, throw in some noodles, drop in a raw egg or some cooked beans, how about a few shrimp.
Tortillas, beans & cheese. Slice in some tomatoe and avocado.
Sandwiches - Get nice crusty bread, good cheeses, fresh tomatoes, grilled vegetables, tuna fish. Also smoked fish on bagels.
Pilaf - Rice with herbs & seasonings, mix in toasted nuts & seeds, stir in some minced broccoli, carrot or cauliflower, cook using broth for more flavor, add fresh melon on top
Get some good Indian, Chinese and South Asian cookbooks!
Sandwich Recipes? Looking for tasty recipes to make at home- Any good or healthy recipes you may have?
lindasue m
Thanks, as I am making an effort to maintain a healthy diet.
Answer
An excellent subsititute for butter, cheese and fatty meat is avocado. You might hear people say that it is high in saturated fat (true!), but it is still much, much better for you than other fillings, especially if you have more than one (ie butter AND cheese).
Rather than having a boring sandwich with salad and not much else, try adding avocado to chicken and salad; alfalfa sprouts, spanish onion, carrot, lettuce etc. It's nice with salt and pepper, or a light dijonaise as well, and quite healthy! A lot of lettuce seems quite bland and won't add to a sandwich, so if you can afford it, go for different varieties. Asian ones especially have quite a lot more taste than a traditional cos or iceberg.
I know it's not easy to get Vegemite etc in the States, but any of those yeast or beef extract spreads are very nice on rice-cakes with alfalfa sprouts - for some inexplicable reason, it tastes a bit like chicken! Don't make the mistake of spreading it thickly, you only need a smear. The rice cakes are quite filling, but bland. This way, you don't add heaps of fat, but you get filled up!
Another thing that might be hard to find in the States is tinned beetroot - I'm not sure if you have it at all... It's an aquired taste, but adds sweetness and freshness to sandwiches with few nutritional negatives. If you can get it, it should be tinned in its own (pink!) juices, I guess its kind of pickled...? And it is generally sliced, but you can get baby ones like this too, I think. It's not nice by itself, and will go soggy fast, so it's best in a salad sandwich, eaten straight away.
On that note, pickled things in general are probably a good way to add a lot of flavour without too much fat or salt...
For something a little unusual, you can make fillings of leftover lentil or chickpea salad (you can find recipes everywhere online), which is incredibly cheap to make. If that seems quite heavy, you can substitute traditional bread for lavash or pita bread.
And always eat a wholegrain bread - not only is it full of things you don't get in white bread, it will fill you up, and contributes a lot more to you RDI for grains.
An excellent subsititute for butter, cheese and fatty meat is avocado. You might hear people say that it is high in saturated fat (true!), but it is still much, much better for you than other fillings, especially if you have more than one (ie butter AND cheese).
Rather than having a boring sandwich with salad and not much else, try adding avocado to chicken and salad; alfalfa sprouts, spanish onion, carrot, lettuce etc. It's nice with salt and pepper, or a light dijonaise as well, and quite healthy! A lot of lettuce seems quite bland and won't add to a sandwich, so if you can afford it, go for different varieties. Asian ones especially have quite a lot more taste than a traditional cos or iceberg.
I know it's not easy to get Vegemite etc in the States, but any of those yeast or beef extract spreads are very nice on rice-cakes with alfalfa sprouts - for some inexplicable reason, it tastes a bit like chicken! Don't make the mistake of spreading it thickly, you only need a smear. The rice cakes are quite filling, but bland. This way, you don't add heaps of fat, but you get filled up!
Another thing that might be hard to find in the States is tinned beetroot - I'm not sure if you have it at all... It's an aquired taste, but adds sweetness and freshness to sandwiches with few nutritional negatives. If you can get it, it should be tinned in its own (pink!) juices, I guess its kind of pickled...? And it is generally sliced, but you can get baby ones like this too, I think. It's not nice by itself, and will go soggy fast, so it's best in a salad sandwich, eaten straight away.
On that note, pickled things in general are probably a good way to add a lot of flavour without too much fat or salt...
For something a little unusual, you can make fillings of leftover lentil or chickpea salad (you can find recipes everywhere online), which is incredibly cheap to make. If that seems quite heavy, you can substitute traditional bread for lavash or pita bread.
And always eat a wholegrain bread - not only is it full of things you don't get in white bread, it will fill you up, and contributes a lot more to you RDI for grains.
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Is this a healthy sandwich snack?
healthy sandwich recipes for parties image
Q. i use "whole graine" bread.very little light mayo with mustard.I add lettuce,tomatoes,cucumbers,onion,and turkey 98% fat free.
Also what is a good healthy homemade dip
salad dressing i mean!
Also what is a good healthy homemade dip
salad dressing i mean!
Answer
That's pretty healthy and sounds yummy. For homemade salad dressing or dip, you can mix caesar dressing and plain nonfat yogurt together -- about 2 parts dressing to 1 part yogurt. It makes the caesar flavor less intense, and cuts the fat a lot. You can substitute plain nonfat yogurt for part or all of the sour cream in most dressing/dip recipes, too, with good results. When my mom makes onion dip for parties, she uses 1 c low-fat sour cream, 1 cup plain nonfat yogurt, and a packet of Lipton onion soup mix. It's darn good!
That's pretty healthy and sounds yummy. For homemade salad dressing or dip, you can mix caesar dressing and plain nonfat yogurt together -- about 2 parts dressing to 1 part yogurt. It makes the caesar flavor less intense, and cuts the fat a lot. You can substitute plain nonfat yogurt for part or all of the sour cream in most dressing/dip recipes, too, with good results. When my mom makes onion dip for parties, she uses 1 c low-fat sour cream, 1 cup plain nonfat yogurt, and a packet of Lipton onion soup mix. It's darn good!
What to make for a meal for my 2 year olds bday party?
momofone
I would like to make lunch-appetizer deal and need some ideas. There will be lots of young kids there ranging from baby to age 12 but I don't just want to please the kids I want everyone to be happy and full! Should I make some salad sandwiches and soup and then add some kid friendly appetizers? Recipes would be great!!
Answer
Yeah, I`d do appetizers for the kids and the meal geared towards the adults. At that age kids will more interested in playing rather than eating. So, little bites is good.
Kids like hotdogs. And, hotdogs cut in half wrapped in crescent rolls is an easy one to do. If you want, you could even make a slice in the top and add a bit of american cheese. But, not all kids like cheese in their dogs.
Macaroni and cheese is another crowd pleaser for kids.
http://www.foodandwine.com/recipes/three-cheese-mini-macs
Or, use your own recipe or even stouffers and put some parm in the bottom of a muffin pan and bake to make the *cups*
And, pot stickers (we buy ours at SAMS). Both my kids really like chopped meats (pepporoni, salami, ham, turkey, and baloney, with cheeses all kids of cheese). You can use toothpicks to pick them up which all kids love. Those are easy no recipes required.
Alexia brand has sweet potato fries that are to die for. Just bake in the oven as directed on the package. Serve with motts applesauce spiked with cinnamin. I heat the applesauce to get it to reduce a bit - thicker. The babies can even eat this. And, the moms will be impressed that it is healthy. Just keep some bananas handy, those are easy for the babies to eat as well.
My kids like vegetable pizza, and I am happy to get them to eat veggies :)
http://allrecipes.com/Recipe/Vegetable-Pizza-I/Detail.aspx
I LOVE this pasta salad!! I swear it is the best ever. I get so many compliments and I have used all kinds of meats/cheese you can really play around with it. I have been craving this since I was pregnant...
http://allrecipes.com/Recipe/American-Italian-Pasta-Salad/Detail.aspx
I didn`t have the pasta it called for and used fetticune instead and it was to die for. My youngest ate this up, he was 15 months at the time. I did double the dressing recipe and added the extra when serving. The pasta really does eat up the dressing. So creamy!!
I also enjoy broccoli salad. Just take a couple bunches of broccoli and use only the flower part. Chop to nice small bite size pieces. At this time, fry up about 1/2 pound of bacon. I do this on a foil lined baking sheet until crispy. Dice 1/2 of a red onion (less if its strong). Mix broccoli with the bacon (crumbled) and onion. Add 1 to 2 cups of cheese and top with this dressing.
1 cup of MAYO (do not sub with real mayo!!)
1 cup of sugar
some bacon drippings (omit for fat if you want, more compliments if you add)
Kids will like that one as well.
I think chicken salad is a great party food. I just cook the chicken in some water and root veggies and add some peppercorns and salt.
For the salad, I use 1 c mayo to 1 cup sour cream. Add some halved grapes and wala. You can add as you need to serve your guests. I love serving with fresh crescants. (My mom subs the grapes for mandarin oranges)
You could also make an Italian sub under the broiler. Just use the turkey, ham, salami and pepporoni top with provolone and Italian dressing. Wrap in foil and put in the oven at 425 or so (some will do in the broiler, but I always burn bread!)
Yeah, I`d do appetizers for the kids and the meal geared towards the adults. At that age kids will more interested in playing rather than eating. So, little bites is good.
Kids like hotdogs. And, hotdogs cut in half wrapped in crescent rolls is an easy one to do. If you want, you could even make a slice in the top and add a bit of american cheese. But, not all kids like cheese in their dogs.
Macaroni and cheese is another crowd pleaser for kids.
http://www.foodandwine.com/recipes/three-cheese-mini-macs
Or, use your own recipe or even stouffers and put some parm in the bottom of a muffin pan and bake to make the *cups*
And, pot stickers (we buy ours at SAMS). Both my kids really like chopped meats (pepporoni, salami, ham, turkey, and baloney, with cheeses all kids of cheese). You can use toothpicks to pick them up which all kids love. Those are easy no recipes required.
Alexia brand has sweet potato fries that are to die for. Just bake in the oven as directed on the package. Serve with motts applesauce spiked with cinnamin. I heat the applesauce to get it to reduce a bit - thicker. The babies can even eat this. And, the moms will be impressed that it is healthy. Just keep some bananas handy, those are easy for the babies to eat as well.
My kids like vegetable pizza, and I am happy to get them to eat veggies :)
http://allrecipes.com/Recipe/Vegetable-Pizza-I/Detail.aspx
I LOVE this pasta salad!! I swear it is the best ever. I get so many compliments and I have used all kinds of meats/cheese you can really play around with it. I have been craving this since I was pregnant...
http://allrecipes.com/Recipe/American-Italian-Pasta-Salad/Detail.aspx
I didn`t have the pasta it called for and used fetticune instead and it was to die for. My youngest ate this up, he was 15 months at the time. I did double the dressing recipe and added the extra when serving. The pasta really does eat up the dressing. So creamy!!
I also enjoy broccoli salad. Just take a couple bunches of broccoli and use only the flower part. Chop to nice small bite size pieces. At this time, fry up about 1/2 pound of bacon. I do this on a foil lined baking sheet until crispy. Dice 1/2 of a red onion (less if its strong). Mix broccoli with the bacon (crumbled) and onion. Add 1 to 2 cups of cheese and top with this dressing.
1 cup of MAYO (do not sub with real mayo!!)
1 cup of sugar
some bacon drippings (omit for fat if you want, more compliments if you add)
Kids will like that one as well.
I think chicken salad is a great party food. I just cook the chicken in some water and root veggies and add some peppercorns and salt.
For the salad, I use 1 c mayo to 1 cup sour cream. Add some halved grapes and wala. You can add as you need to serve your guests. I love serving with fresh crescants. (My mom subs the grapes for mandarin oranges)
You could also make an Italian sub under the broiler. Just use the turkey, ham, salami and pepporoni top with provolone and Italian dressing. Wrap in foil and put in the oven at 425 or so (some will do in the broiler, but I always burn bread!)
Powered by Yahoo! Answers
Thursday, October 24, 2013
Does anyone know any good vegan/vegetarian recipes?
healthy gourmet sandwich recipes image
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
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
You make my dinner for a whole week!!!?
melissa m
I am giving anybody a chance to make me a menu for me and my husband. We will try any food. I am so sick of thinking of what to have for dinner and my husband never tells me what he wants. We like any food and we will try any food except for any type of fish and sushi. Manke me a menu and if i choose your food you will be chosen as the best answer. GOOD LUCK!!!!
Answer
Recipes linked below from Sparkrecipes.com (a website of sparkpeople.com) [most are "healthier" versions of many dishes, and some original recipes from spark employees, and the registered users...most of the recipes listed, I've made and enjoyed :o) ]
1: Baked Ziti served with Garlic bread and grilled or baked Eggplant and Zuchinni
--can add cooked meat to the 'meatless' recipe...and substitute the cottage cheese for ricotta cheese. I used zuchinni, squash, and eggplant and baked it in the oven while cooking the pasta. My husband doesn't like eggplant, so we kept it on the side, instead of just putting in the skillet.--
2: Turkey Tacos, spanish rice, and black beans
--We use lean ground beef and add (part skim-but my husband doesn't know) cheese. For the spanish Rice, my husband usually makes white rice and adds Rotel, oregano and other spices, but the recipe below sounded good.--
3. Chicken Melt Sandwich with apple or sweet potato fries and/or a favorite soup
--I use wheat bread instead of rye, and add avocado and other veggies. Then julienne an apple or sweet potato and bake on a cookie sheet like baked french fries.--
4. Gourmet Chicken Salad
--Serve on or with a large croissant/roll and Garden salad..or whatever sounds good.--
5. Meat Loaf: serve with toast and green beans, corn, mashed potatoes, spinach...or any other vegetable(s) that sound good on the particular night!
--...also good with apple or sweet potato fries.--
6. Chicken Stir Fry and Rice or Noodles
--I use my husband's recipe (or he cooks it...) Basically, a bag of frozen stir fry vegetables (carrots, broccoli, and waterchesnuts) Stir Fry sauce (in the marinade and/or Asian/Oriental section of the grocery store) and chicken (or sirloin tips...or top round) ...all cooked in a skillet...I've never used the recipe for stir fry linked below, but it seems like a good place to start. I'd add some broccoli and maybe cashews or pineapple--
7. Vegetable Sirloin Kabobs
--I don't use the linked recipe, I use sirloin or chicken (or just veggies), mushrooms, squash/zuchinni, tomatoes...and other veggies we feel like at the time or that look good at the store...cut them up and grill them on skewers...Sometimes we marinade them, sometimes we don't... and we use different marinades just about every time.--
I hope you enjoy these recipes, or find some you like at Sparkrecipes.com! You can also look at the world's healthiest foods website, they have a database where you can select which foods you want in a recipe, and it will bring up all the recipes in the database using the food(s) selected.
Also, if you register with Sparkpeople.com (it's free, and doesn't take that long), you can use their meal plans. They give you suggestions for breakfast, lunch, and dinner...I usually don't use them now, but I did for a while, now I just think about what I want for the week, and make a menu on Saturday (Monday-Sunday), then go to the store Sunday evening. But, Sparkpeople.com is a 'healthy lifestyle' site...weight loss and maintaining, so the recipes they suggest will be 'healthy' --at least healthier than the "regular" version of the recipe. But, all the recipes I've made, I'd make them again! ...and most of them my husband likes, too :o)
And, while you probably won't need recipes for most of this stuff, if there's a recipe for it, I'll link it...
Recipes linked below from Sparkrecipes.com (a website of sparkpeople.com) [most are "healthier" versions of many dishes, and some original recipes from spark employees, and the registered users...most of the recipes listed, I've made and enjoyed :o) ]
1: Baked Ziti served with Garlic bread and grilled or baked Eggplant and Zuchinni
--can add cooked meat to the 'meatless' recipe...and substitute the cottage cheese for ricotta cheese. I used zuchinni, squash, and eggplant and baked it in the oven while cooking the pasta. My husband doesn't like eggplant, so we kept it on the side, instead of just putting in the skillet.--
2: Turkey Tacos, spanish rice, and black beans
--We use lean ground beef and add (part skim-but my husband doesn't know) cheese. For the spanish Rice, my husband usually makes white rice and adds Rotel, oregano and other spices, but the recipe below sounded good.--
3. Chicken Melt Sandwich with apple or sweet potato fries and/or a favorite soup
--I use wheat bread instead of rye, and add avocado and other veggies. Then julienne an apple or sweet potato and bake on a cookie sheet like baked french fries.--
4. Gourmet Chicken Salad
--Serve on or with a large croissant/roll and Garden salad..or whatever sounds good.--
5. Meat Loaf: serve with toast and green beans, corn, mashed potatoes, spinach...or any other vegetable(s) that sound good on the particular night!
--...also good with apple or sweet potato fries.--
6. Chicken Stir Fry and Rice or Noodles
--I use my husband's recipe (or he cooks it...) Basically, a bag of frozen stir fry vegetables (carrots, broccoli, and waterchesnuts) Stir Fry sauce (in the marinade and/or Asian/Oriental section of the grocery store) and chicken (or sirloin tips...or top round) ...all cooked in a skillet...I've never used the recipe for stir fry linked below, but it seems like a good place to start. I'd add some broccoli and maybe cashews or pineapple--
7. Vegetable Sirloin Kabobs
--I don't use the linked recipe, I use sirloin or chicken (or just veggies), mushrooms, squash/zuchinni, tomatoes...and other veggies we feel like at the time or that look good at the store...cut them up and grill them on skewers...Sometimes we marinade them, sometimes we don't... and we use different marinades just about every time.--
I hope you enjoy these recipes, or find some you like at Sparkrecipes.com! You can also look at the world's healthiest foods website, they have a database where you can select which foods you want in a recipe, and it will bring up all the recipes in the database using the food(s) selected.
Also, if you register with Sparkpeople.com (it's free, and doesn't take that long), you can use their meal plans. They give you suggestions for breakfast, lunch, and dinner...I usually don't use them now, but I did for a while, now I just think about what I want for the week, and make a menu on Saturday (Monday-Sunday), then go to the store Sunday evening. But, Sparkpeople.com is a 'healthy lifestyle' site...weight loss and maintaining, so the recipes they suggest will be 'healthy' --at least healthier than the "regular" version of the recipe. But, all the recipes I've made, I'd make them again! ...and most of them my husband likes, too :o)
And, while you probably won't need recipes for most of this stuff, if there's a recipe for it, I'll link it...
Powered by Yahoo! Answers
What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
healthy sandwich recipes easy image
Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.
Answer
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)
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.
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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Fellow college students, what are your favorite meals and snacks that you can prepare in your dorm room?
healthy sandwich maker recipes image
Skylark
I have four papers that are each going to be in excess of forty pages to finish writing in addition to final exams to prepare for, so I'm planning to become a part-time hermit the next few weeks and have all weekday lunches and snacks in my room while working. I am fortunate to live in a sorority house that has a wonderful chef who makes dinner for us, so I'll continue to dine with my friends at night, but am going to skip eating out for lunch and snacks as much as possible until the end of the quarter. I'm planning a trip to Trader Joe's on Thursday to stock up on groceries, and am hoping to get suggestions for simple, healthy meals to make during my upcoming self-imposed solitary confinement sentence. I've been making either a fruit smoothie or corn on the cob and a salad whenever I stay in for lunch, but I think I need to diversify my diet a little.
What snacks and foods do you keep in your dorm room? What meals do you make most often? If you have a meal plan, how frequently do you eat in your room instead of in a dining hall or elsewhere?
I'd also welcome answers from non-students who might be able to provide recipes or ideas for relatively healthy vegetarian meals and snacks that I could make in my little room. I have a mini-fridge, blender, microwave, coffee maker, and a nifty toaster oven with a four-slice toaster built in, so I could set my culinary goals a bit higher than animal cracker and yogurt parfaits or smoothies.
Bonus Question ~ How much longer do you have until winter break? : )
Answer
hey- ouch! 4 papers! >.<
btw, 'a smoothie or corn on the cob' is NOT lunch!! does your mother know????? :D
when i first left home i survived for ages on a sophisticated diet of crisps, cheddar cheese on digestive biscuts (heaven) and milkshakes, and had ice cream and pizza for breakfast simply because i could (oh, youthful rebellion -_-). food groups- covered.
anyway, on my foundation course(pre uni) and first year i was in a house share, where my lovely house mate harriet introduced me to her sandwich toaster. i then graduated to living off bread with ANYTHING made molten and delish inbetween said bread. its actually a classic student staple- warm/hotter than the sun if you add chutney/tomatoes, so good in winter, and easy and quick. you can make a bunch then stack them sideways (otherwise the bottoms tend to get soft if left on a plate)- cheese, even avocado is fine, pesto mmmmm all becomes perfection. if you like toast, you will LOVE toasted sandwiches!! it seals the filling inside and is just *magical*.
~now i live alone and im more adult (ha!) i still dont really cook much unless i have someone round. busy food- soft wraps- im not sure what youd call them in the US- tortilla wraps? the soft wrap thingies- grill lightly then add hummous, baby spinich, watercress, rocket etc. chop some peppers, or add grilled from a jar.
~a good salad is grated carrot (some blenders can manage this), with sultanas, and a dressing of lemon and olive oil (not extra virgine)- its very sweet. roast chopped carrots in a pan covered w foil; makes a nice mash. stir in normal mash stuff- butter, cream, cheese, tofu etc, and sprinkle some chopped watercress or spinich.
~hummous is pretty cool cos you can add almost anything to it, and change its flavour beautifully, but its a good, filling, healthy carb. try pomegranete seeds (honestly!!), pesto, blitz with some sundried toms, or paste, avos too are good- good oils, but also filling. if you buy too many you can blitz one up w soy etc milk and grated nutmeg (sounds vile, tastes incredible), for a smoothie.
~scatter some assorted nuts on a tray and roast them- shake the pan to get them even; about 3 mins. drizzle some oil over then, and season. there are really nice tubs of nuts and seeds done this way from wholefoods etc, but its easy to make your own.
~once in a while i treat myself to a ciabatta sarnie~ lightly toast a split loaf, then top with blue cheese- return to the grill til it starts to bubble. spread pesto over it and slices of tomato. SOOOOO good i want to marry it. bruschetta is also good, and you can eat the filling as a salad- chopped toms, garlic, basil and torn mozarella, w a splash of olive oil.
end of term is now as im off sick. catching up w Neighbours. i know, right- you're impressed w my stella levels of sophisticaton!
good luck with your work! X
hey- ouch! 4 papers! >.<
btw, 'a smoothie or corn on the cob' is NOT lunch!! does your mother know????? :D
when i first left home i survived for ages on a sophisticated diet of crisps, cheddar cheese on digestive biscuts (heaven) and milkshakes, and had ice cream and pizza for breakfast simply because i could (oh, youthful rebellion -_-). food groups- covered.
anyway, on my foundation course(pre uni) and first year i was in a house share, where my lovely house mate harriet introduced me to her sandwich toaster. i then graduated to living off bread with ANYTHING made molten and delish inbetween said bread. its actually a classic student staple- warm/hotter than the sun if you add chutney/tomatoes, so good in winter, and easy and quick. you can make a bunch then stack them sideways (otherwise the bottoms tend to get soft if left on a plate)- cheese, even avocado is fine, pesto mmmmm all becomes perfection. if you like toast, you will LOVE toasted sandwiches!! it seals the filling inside and is just *magical*.
~now i live alone and im more adult (ha!) i still dont really cook much unless i have someone round. busy food- soft wraps- im not sure what youd call them in the US- tortilla wraps? the soft wrap thingies- grill lightly then add hummous, baby spinich, watercress, rocket etc. chop some peppers, or add grilled from a jar.
~a good salad is grated carrot (some blenders can manage this), with sultanas, and a dressing of lemon and olive oil (not extra virgine)- its very sweet. roast chopped carrots in a pan covered w foil; makes a nice mash. stir in normal mash stuff- butter, cream, cheese, tofu etc, and sprinkle some chopped watercress or spinich.
~hummous is pretty cool cos you can add almost anything to it, and change its flavour beautifully, but its a good, filling, healthy carb. try pomegranete seeds (honestly!!), pesto, blitz with some sundried toms, or paste, avos too are good- good oils, but also filling. if you buy too many you can blitz one up w soy etc milk and grated nutmeg (sounds vile, tastes incredible), for a smoothie.
~scatter some assorted nuts on a tray and roast them- shake the pan to get them even; about 3 mins. drizzle some oil over then, and season. there are really nice tubs of nuts and seeds done this way from wholefoods etc, but its easy to make your own.
~once in a while i treat myself to a ciabatta sarnie~ lightly toast a split loaf, then top with blue cheese- return to the grill til it starts to bubble. spread pesto over it and slices of tomato. SOOOOO good i want to marry it. bruschetta is also good, and you can eat the filling as a salad- chopped toms, garlic, basil and torn mozarella, w a splash of olive oil.
end of term is now as im off sick. catching up w Neighbours. i know, right- you're impressed w my stella levels of sophisticaton!
good luck with your work! X
Is it possible to make healthy ice cream?
xXxCCHILLx
Can you make homemade icecream healthy enough were you can eat it everyday and not have to worry about it being bad for you and gaining weight from it? Using an icecream maker
Answer
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients
1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)
Preparation
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients
1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)
Preparation
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html
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Wednesday, October 23, 2013
What are some healthy on-the-go lunches that I can make ahead of time?
healthy and cheap sandwich recipes image
I have class from 11:30 AM - 6:30 PM with just a few 5-15 minute breaks. I need some HEALTHY and CHEAP lunches that I can make ahead of time and eat fairly quickly. I stress healthy and cheap because I'm a college student on a very limited budget and I don't want to eat junk food every day. I'm also tired of the same old sandwich and wrap ideas because eating the same thing every day gets pretty boring.
Answer
Hi Jasmine, Wish I knew what you've been talking in your lunch or what your tastes are.
Shredded veggies with different kinds of meat and different spices with olive oil or different salad dressings are basic idea to expand on. You can add fruit into a chopped chicken salad.
In the recipe below, you don't have to use chicken breast and grill but you can use the ingredient ideas with chicken. You don't have to use all the ingredients either.
Caribbean Style Chicken Salad (You can put this in a pita, wrap or on a roll also.)
Ingredients
* 1/4 cup lime juice
* 1 tablespoon red wine vinegar
* 1 clove garlic, minced
* 2 tablespoons honey
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup olive oil
* 1 pound skinless, boneless chicken breast halves
* 1 ripe mango, peeled, pitted and diced
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 red bell pepper, seeded and cut into thin strips
* 1/2 jicama, sliced into matchsticks
* 1/2 head green leaf lettuce, rinsed and torn
Directions
1. Whisk together lime juice, red wine vinegar, garlic, honey, salt, and pepper until blended. Slowly whisk in olive oil until incorporated. Mix half of this dressing with the chicken breasts, cover, and refrigerate for 1 hour. Refrigerate the remaining dressing for later use.
2. Heat an outdoor grill for medium-high heat.
3. Grill chicken breasts until no longer pink, about 6 minutes per side. Set aside and allow to cool while proceeding with recipe. Toss together mango, black beans, bell pepper, and jicama in a large bowl with reserved dressing. Slice chicken into bite-sized pieces and toss with salad.
4. To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.
http://allrecipes.com/Recipe/Caribbean-Style-Chicken-Salad/Detail.aspx
Pita with Pizza Toppings
Chopped ham
Chopped sweet green pepper
Pineapple tidbits
Oregano to taste
Basil to taste
You can add feta cheese, tomato, black olives, etc. =)
http://recipes.kaboose.com/lunch-recipes.html
http://www.eatingwell.com/recipes_menus/collections/healthy_lunch_recipes
Hi Jasmine, Wish I knew what you've been talking in your lunch or what your tastes are.
Shredded veggies with different kinds of meat and different spices with olive oil or different salad dressings are basic idea to expand on. You can add fruit into a chopped chicken salad.
In the recipe below, you don't have to use chicken breast and grill but you can use the ingredient ideas with chicken. You don't have to use all the ingredients either.
Caribbean Style Chicken Salad (You can put this in a pita, wrap or on a roll also.)
Ingredients
* 1/4 cup lime juice
* 1 tablespoon red wine vinegar
* 1 clove garlic, minced
* 2 tablespoons honey
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup olive oil
* 1 pound skinless, boneless chicken breast halves
* 1 ripe mango, peeled, pitted and diced
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 red bell pepper, seeded and cut into thin strips
* 1/2 jicama, sliced into matchsticks
* 1/2 head green leaf lettuce, rinsed and torn
Directions
1. Whisk together lime juice, red wine vinegar, garlic, honey, salt, and pepper until blended. Slowly whisk in olive oil until incorporated. Mix half of this dressing with the chicken breasts, cover, and refrigerate for 1 hour. Refrigerate the remaining dressing for later use.
2. Heat an outdoor grill for medium-high heat.
3. Grill chicken breasts until no longer pink, about 6 minutes per side. Set aside and allow to cool while proceeding with recipe. Toss together mango, black beans, bell pepper, and jicama in a large bowl with reserved dressing. Slice chicken into bite-sized pieces and toss with salad.
4. To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.
http://allrecipes.com/Recipe/Caribbean-Style-Chicken-Salad/Detail.aspx
Pita with Pizza Toppings
Chopped ham
Chopped sweet green pepper
Pineapple tidbits
Oregano to taste
Basil to taste
You can add feta cheese, tomato, black olives, etc. =)
http://recipes.kaboose.com/lunch-recipes.html
http://www.eatingwell.com/recipes_menus/collections/healthy_lunch_recipes
What are some healthy foods/snacks I can pack and eat at college?
Sabrina
I'm going to college in the fall and I don't want to eat on the dollar menu everyday in between classes. I want some healthy cheap snacks I can keep in a lunchbox that can fill me up. Any fast vegetable recipes or other foods / snacks I can pack up???
THANKS
Answer
I used to take an assortment of sandwiches.
I used to take an assortment of sandwiches.
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Tuesday, October 22, 2013
What are some healthy, portable lunch ideas?
healthy sandwich recipes for lunch image
katie b
Starting in the fall, I will be in class from 9am to 4pm straight on a few days. I need ideas/recipes for lunches/snacks that I can make the night before and eat in class. A very important part of this is that these foods cannot be noisy or hard to eat so as to not disturb the rest of my class. Does anyone have any ideas?
Answer
-Soups
-Salads with carrots, cucumbers, onions, tomatos, olives, add chicken for protein!
-Sandwiches, like cold cuts, with lettuce, tomatoes, on rolls
-Wraps, use cold cuts like ham or even grilled chicken and lettuce, tomatos, on tortillas, and cut in half.
-cheese with fruits cut up and crackers
-fruit salad and sprinkle with lemon juice so it doesn't turn brown by the time you eat it. You won't taste the lemon!
-chicken fingers
-Any leftovers from the night before's dinner made into a sandwich. If you had a flank steak, add some argula and you have a great sandwich, have fried chicken, bring that, chicken cutlets, put that on bread with lettuce and tomatos and you have a great sandwich! You can always bring leftovers! If you made beef stew, keep it in a thermos like the soup and bring that, it's hearty and it's comfort food!
-pizza, you can bring a few slices with you.
-Egg salad in bowl or on a sandwich
-Tuna on a sandwich or tuna salad on sandwich or in a bowl
-Hard boiled eggs in a salad
-You can always bring like an antipasto, which is the cold cuts, some cheeses, lettuce, tomato, bread, etc, in a tupperware container with a fork, and just eat it as you please. Add some olives in it. It's VERY filling!
-Pasta salad
I hope some of these ideas help!
-Soups
-Salads with carrots, cucumbers, onions, tomatos, olives, add chicken for protein!
-Sandwiches, like cold cuts, with lettuce, tomatoes, on rolls
-Wraps, use cold cuts like ham or even grilled chicken and lettuce, tomatos, on tortillas, and cut in half.
-cheese with fruits cut up and crackers
-fruit salad and sprinkle with lemon juice so it doesn't turn brown by the time you eat it. You won't taste the lemon!
-chicken fingers
-Any leftovers from the night before's dinner made into a sandwich. If you had a flank steak, add some argula and you have a great sandwich, have fried chicken, bring that, chicken cutlets, put that on bread with lettuce and tomatos and you have a great sandwich! You can always bring leftovers! If you made beef stew, keep it in a thermos like the soup and bring that, it's hearty and it's comfort food!
-pizza, you can bring a few slices with you.
-Egg salad in bowl or on a sandwich
-Tuna on a sandwich or tuna salad on sandwich or in a bowl
-Hard boiled eggs in a salad
-You can always bring like an antipasto, which is the cold cuts, some cheeses, lettuce, tomato, bread, etc, in a tupperware container with a fork, and just eat it as you please. Add some olives in it. It's VERY filling!
-Pasta salad
I hope some of these ideas help!
What are some easy-to-prepare healthy lunches to take to school?
Leah
I've recently been bringing crackers with a can of tuna and cucumbers to school because i've been eating sandwiches for the past 11 years and i am very very sick of it.
I have access to the year 12 kitchen which has microwaves/toasters/sandwich presses/hot water. I'm looking for a healthy, easy-to-prepare lunch recipe
Answer
Mozzarella and Tomato - This simple sandwich is a cinch to make and pack. Prepare it the night before and give the flavors a chance to mingle.
Tuna Salad - Our tuna salad recipe is sure to be your child's new favorite sandwich stuffing.
Chicken and Fruit Salad - With chunk white-meat chicken and sweet fruit, this sandwich filler will be a lunchtime favorite.
Turkey-Meatball Pitas - Lean turkey and an easy-to-handle pita make this healthy sandwich fun to eat.
Ham and Cheese Pitas - Update the classic sandwich by swapping out bread for crisp pita.
Turkey-Melon Wraps - You'll love the sweet cantaloupe that transforms a typical turkey sandwich.
Garden Turkey Sandwich with Lemon Mayo - Liven up a traditional turkey sandwich and create a lunch you'll love.
Falafel Sandwiches - This fun-to-eat sandwich is easily made, packed, and enjoyed.
Healthy Makeover Meatloaf - Use leftovers from this double-duty recipe to create a kid-friendly sandwich.
Baked Honey-Lime Drumsticks - With this recipe, it's easy to make you feel extra-special at lunchtime.
Fish and Chips - This lightened-up version will give you a favorite meal with less fat.
Mini Corn Dogs - This lunchtime munchie scores extra credit for its healthy update.
Mozzarella and Tomato - This simple sandwich is a cinch to make and pack. Prepare it the night before and give the flavors a chance to mingle.
Tuna Salad - Our tuna salad recipe is sure to be your child's new favorite sandwich stuffing.
Chicken and Fruit Salad - With chunk white-meat chicken and sweet fruit, this sandwich filler will be a lunchtime favorite.
Turkey-Meatball Pitas - Lean turkey and an easy-to-handle pita make this healthy sandwich fun to eat.
Ham and Cheese Pitas - Update the classic sandwich by swapping out bread for crisp pita.
Turkey-Melon Wraps - You'll love the sweet cantaloupe that transforms a typical turkey sandwich.
Garden Turkey Sandwich with Lemon Mayo - Liven up a traditional turkey sandwich and create a lunch you'll love.
Falafel Sandwiches - This fun-to-eat sandwich is easily made, packed, and enjoyed.
Healthy Makeover Meatloaf - Use leftovers from this double-duty recipe to create a kid-friendly sandwich.
Baked Honey-Lime Drumsticks - With this recipe, it's easy to make you feel extra-special at lunchtime.
Fish and Chips - This lightened-up version will give you a favorite meal with less fat.
Mini Corn Dogs - This lunchtime munchie scores extra credit for its healthy update.
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