Quick and healthy lunches?

A Girl Wit

What are some delicious lunches that can be made under thirty minutes? Lately I often skip because I don't eat the unhealthy things that my mom usually buys which are like frozen pizzas, frozen chicken nuggets, burgers, etc. (She won't buy other things for me). I'm going to do a bit of my own grocery shopping since I work..What are some healthy things I can eat?(: Thanks!

Answer
Tuna Pita Sandwich http://www.shape.com/healthy-eating/meal-ideas/10-quick-and-healthy-brown-bag-lunches?page=2

Light tuna packed in water, not oil, serves as a satisfying, protein-rich sandwich filling, while a dash of horseradish mustard adds a spicy kick.
Ingredients:
1 whole-wheat pita pocket
1 can of white tuna in water
3 tablespoons fat-free salad dressing
1 tablespoons horseradish mustard
1/4 cup shredded lettuce
1/2 tomato, sliced

Directions:
Cut pita pocket in half and toast. In a small bowl, combine tuna with dressing and mustard until mixed well. Stuff pita pocket with the mixture, and add lettuce and sliced tomato.
*************************************************************
Taco Salad http://www.shape.com/healthy-eating/meal-ideas/10-quick-and-healthy-brown-bag-lunches?page=4

This toss-and-go taco salad is simple, but it offers up an explosion of tropical flavor and crunchy texture. Juicy cubes of mango and tomato combine with crisp tortilla chips (tip: choose low-sodium blue corn chips) for a nourishing, tasty lunch.

Ingredients:
1/4 head lettuce, shredded
1/4 mango, peeled, seeded and cut into chunks
1/4 tomato, chopped
1/4 avocado, peeled, seeded and sliced
1/4 red onion, sliced
1 cup baked tortilla chips, crumbled
3 tablespoon lime juice
2 tablespoon olive oil

Directions:
Arrange lettuce on a plate. Top with mango, tomato, avocado and onion. Sprinkle crumbled tortilla chips over the salad. Garnish with lime juice and olive oil.
****************************************************************
The Healthy Elvis http://www.shape.com/healthy-eating/meal-ideas/10-quick-and-healthy-brown-bag-lunches

Fried peanut butter, banana, and bacon sandwiches, dubbed "The Elvis" after the famous singerâs penchant for the tasty concoctions, get a healthy remake in this easy recipe. Ditch the bacon and replace the PB with a more nutritious option like natural sunflower seed spread or unsalted almond butter. Just be sure to choose one without hydrogenated oils, added sugars, or salts.

Ingredients:
2 slices whole grain bread
2 tablespoons nut butter
1 banana, sliced
1 tablespoon agave nectar

Directions:
Toast bread, then spread nut butter on both slices. Layer sliced bananas in between the bread and drizzle with agave nectar.

need healthy recipes!?

Carla

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

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

Ingredients:

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

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

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

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

Makes 3 servings of vegetarian quinoa.


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

Ingredients:

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

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

Makes one sandwich.

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

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

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

Makes one peanut butter breakfast wrap.

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

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

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need healthy recipes!?

Carla

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

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

Ingredients:

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

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

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

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

Makes 3 servings of vegetarian quinoa.


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

Ingredients:

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

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

Makes one sandwich.

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

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

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

Makes one peanut butter breakfast wrap.

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

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

Healthy food recipes?

? GEORGE/G

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

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

thanxs soo much

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

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

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

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

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

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

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

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

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

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Healthy Recipes?

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

Do you have any Ideas?

Answer
Red, White & Blue Cream Cake

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

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

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


Barbecued Sandwiches

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

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

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

Green Bean Potato Salad


Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 15 mins


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


Ingredients:
1 lb green beans, with ends cut

2 lb red potatoes, cut into bite-sized pieces

1 cup diced red bell pepper

1/2 cup chopped red onion

3 cloves garlic, minced

3 Tbsp fresh dill

4 Tbsp balsamic vinegar

3 Tbsp olive oil

1 Tbsp dijon mustard

1 black pepper, to taste



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

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

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

Healthy recipes?????

anyone know any healthy dishes for kids??
I make lunch for my sisters when they get home and I need some ideas.
I don't know how to make meat so I would prefer vegetarian dishes
or they could have lunch meat.
thanks.

Answer
How about Turkey Roll Ups-
INGREDIENTS
1 (8 ounce) package fat-free cream cheese
1/2 cup reduced-fat mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
10 (6 inch) flour tortillas, warmed
1 medium onion, chopped
10 (1 ounce) slices cooked deli turkey breast
Shredded lettuce
DIRECTIONS
In a small mixing bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.
Nutritional Analysis: One serving (1 each) equals 259 calories, 9 g fat (2 g saturated fat), 17 mg cholesterol, 701 mg sodium, 33 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Grilled Sourdough Cheese Sandwich
Sourdough bread
Butter
Chedder Cheese
Havarti Cheese
Tomato Slices
Oragano

Butter each side of the bread, On one slice place a layer of Havarti cheese, then tomato slices, followed by Chedder Cheese slices then the other slice of bread. Brown in a warm skillet sprayed with pam.

Otherwise you could always do a fresh garden salad with veggies.

Or kids always love a veggie tray with carrots, celery, broccoli, cauliflower, cucumber, etc.. and then having a bunch of dipping sauces like ranch, peanut butter, whatever salad dressing they like, honey mustard, cheese...

Hope that helps!

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What foods/recipes are good for pregnant woman?

10 healthy sandwich recipes image

jenny

This is my 2nd pregnancy. Last time around I had a rough time at the end of the pregnancy. So I am trying to eat healthier. I am so used to eating mcdonalds though( I work there, so its free) that I can't really remember how to cook and prepare meals. I don't want this kid to be unhealthy so I would like him to get as much healthy food as I can get.
I don't care much for onions & mushrooms.
Anything is appreciated(:

Answer
There is no special diet and recipes for a pregnancy. You should eat a healthy diet that gives all the nutrients to help your baby develop and grow.

Remember that the food you eat is the main source of energy for your baby growing inside. A pregnant women should know that she is not only responsible for herself, but also for the unborn child inside her. The child's physical and mental development after birth will have a influence of anything seen, thoughts and the food eaten by the pregnant woman.

1.There is no special diet for a pregnant women, but eating a healthy balanced diet that gives all the nutrients for your baby to develop and grow is recommended.

2.For the first 3 months, the diet of a pregnant woman should include food rich in iron, folic acid and foods high in calcium. You may take iron and folic acid tablets if you are pregnant or lactating.

3.Folic Acid & Birth Defects
Women should get enough folic acid from their diet before and during the pregnancy to prevent major birth defects involving baby's brain or spine, according to Canadian researcher Louise Pilote of McGill University, Montreal as reported in the British Medical Journal, May 2009.
A cup of Brussels sprouts supplies 93.6 mg of folic acid. Brussels sprouts recipe

4.Fortifying flour products with folic acid may cut the number of babies born with congenital heart disease, the most common of all birth defects.

5.In the next 3 month (i.e.3 to 6 month pregnancy), the woman needs extra protein and calcium. Look for foods with high protein.

6.Pregnancy & Weight Gain
Most women gain between 10-15 kgs, but too much weight gain should be avoided. However, the weight gain during pregnancy will vary according to your pre-pregnancy weight. According to the experts, an overweight woman is advised to gain only 7 kg (15 pounds) and an underweight woman to gain up to 18 kg (40 pounds).
7.Do Not Eat For Two
Many pregnant women wrongly think that they should eat for two. Note that you need only 200-300 extra calories daily in pregnancy, i.e. a cup of reduced fat milk or yogurt and a medium orange. This is because your body actually absorbs more nutrients from food you eat during pregnancy.
Researcher Alison Stuebeworking at Brigham and Women's Hospital in Boston found that pregnant women should avoid eating for two since too much weight gain is linked with complications at birth. Pregnant women who eat fried foods and dairy products and food for two are more likely to gain as much as 35 pounds. Women with vegetarian diets and eating more monounsaturated fat found in olive oil and nuts in early pregnancy are half as likely to gain an unhealthy amount of weight.

If you MUST eat at McDonald's, make healthier choices. Salads, fruits, and sandwich wraps, as opposed to a big Mac and fries is in your best interest.

For simple, healthy recipes to make at home, go to this link http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/healthy-recipes-00000000037066/index.html

What are good ideas for healthy treats to bring to school?

mama2

This is my son's first year of school and his teacher asks that when treats are brought in, they are healthy for the most part. No cupcakes, etc. My son's first day to bring a snack to school is next week and I can't think of anything creative for him to bring. Someone already brought the 'butterfly' treat, where you place a clothespin between a ziploc bag of snacks. Are there any other ideas anyone has used before or knows of that are healthy and cute? Thanks!

Answer
Kids are so cute at this age!!! Here are some ideas you might find acceptable:

1. Jello shapes: the original recipe is on their website, but it calls for a couple of boxes of jello and about half of the liquid. This makes an extra stiff batch that holds up well when cut in shapes with cookie cutters. Serve with animal crackers and whipped cream.
2. Rice krispy treats: you can make these using puffed brown rice and granola. Cut into shapes with cookie cutters and add mini chocolate chips or craisins as an extra treat.
3. Ice cold orange sections with a drizzle of raspberry syrup
4. Nutella spread on whole wheat bread and cut with cookie cutters
5. Trail mix baggies, ties with rafia
6. Celophane bags filled with mini box of raisins, M&M's, peanuts, and granola
7. String cheese and bread sticks or pretzel sticks tied with a piece of fruit bark.
8. Mini bagels spread with lowfat cream cheese and sprinkles with cinnamon
9. Baked potato or vege chips with lowfat ranch dressing
10. Fresh fruit parfaits: small plastic cups layered with non-fat strawberry yogurt, granola, fresh fruit
11. Fresh veges and dip: cucumbers, grape tomatos, mini carrots, jicama, brocolli florets and ranch dressing.
12. Mini peanut butter cookie sandwiches filled with nutella and raisins

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How can I make canned chicken brest?

10 healthy sandwich recipes image

Blue Butte

I want to make canned chicken brest at home for make healthy sandwich for my kids. Someone has a good recipe?

Answer
How To Can Chicken Breast.The ingredients here are simple: Chicken and Salt.

Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace

Next add 3/4 tsp of salt to each jar

Wipe the rims with a damp clean rag and then place the lids and rings on the jars. Remember if you are using Tattler lids to back them off 1/4 inch. After you get the lids and rings on then place into your canner with the needed water for a long processing time. You do not want it to boil dry during processing. Use the racks in between levels of jars.

Place the lid onto your canner and then bring it to a boil. You want the steam to vent out of the stem for about 10 minutes. Then place your weight on the canner and set to 15lb (or the recomended pressure for your elevation). Once the canner gets to the correct pressure then time for 75 minutes for pints and 90 minutes for qts.

Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.

Leave the jars undisturbed until they are fully cooled.

After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
Chicken Salad

1 jar canned chicken
6 hard boiled eggs
Mayo
Relish
salt/pepper to taste
Chcopped green onions
chopped celery if desired

Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.
http://modernsurvivalblog.com/survival-kitchen/how-to-can-chicken-breast/

Does anyone have a recipe for a healthy turkey sandwich or wrap? Or just a healthy recipe that is delicious?

Sapphire P

I'm making dinner for my family tonight and I want to make them something really healthy! But I am a beginner cook so I need REALLY easy recipes! Thank you!

Answer
Waldorf Turkey Sandwiches ---


INGREDIENTS
1 1/4 cups cubed cooked turkey breast
1 small apple, chopped
1/4 cup finely chopped celery
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free plain yogurt
2 tablespoons chopped walnuts
1 tablespoon raisins
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
8 slices cinnamon-raisin bread, toasted
4 lettuce leaves


DIRECTIONS
In a bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Spoon 3/4 cup turkey mixture onto four slices of bread; top with a lettuce leaf and remaining bread.

*********************************************************

Easy Snack Wraps ---


INGREDIENTS
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato


DIRECTIONS
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

***********************************************************

Smoked Turkey Tortilla Wraps ---


INGREDIENTS
10 whole wheat flour tortillas
10 slices smoked turkey, cut into thin strips
1 avocado - peeled, pitted and sliced
1/2 cup sour cream, for topping
1/2 cup Cheddar cheese


DIRECTIONS
Heat flour tortillas in a large skillet over medium heat until slightly browned. Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.

*********************************************************

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Healthy sandwich?Any recipes, ideas out there?

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

A. 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.

Original Question

can someone give me a healthy recipe that is made with artichoke hearts?

Q. im looking for a good healthy recipe that I can use artichokes with. I love them but can't eat them by themselves. Thank you!

A. Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.

3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
**********************************************************
Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino

1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.

2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.

3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.

5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes

Original Question

How can I make canned chicken brest?

Q. I want to make canned chicken brest at home for make healthy sandwich for my kids. Someone has a good recipe?

A. How To Can Chicken Breast.The ingredients here are simple: Chicken and Salt.

Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace

Next add 3/4 tsp of salt to each jar

Wipe the rims with a damp clean rag and then place the lids and rings on the jars. Remember if you are using Tattler lids to back them off 1/4 inch. After you get the lids and rings on then place into your canner with the needed water for a long processing time. You do not want it to boil dry during processing. Use the racks in between levels of jars.

Place the lid onto your canner and then bring it to a boil. You want the steam to vent out of the stem for about 10 minutes. Then place your weight on the canner and set to 15lb (or the recomended pressure for your elevation). Once the canner gets to the correct pressure then time for 75 minutes for pints and 90 minutes for qts.

Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.

Leave the jars undisturbed until they are fully cooled.

After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
Chicken Salad

1 jar canned chicken
6 hard boiled eggs
Mayo
Relish
salt/pepper to taste
Chcopped green onions
chopped celery if desired

Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.
http://modernsurvivalblog.com/survival-kitchen/how-to-can-chicken-breast/

Original Question

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What foods/recipes are good for pregnant woman?

Q. This is my 2nd pregnancy. Last time around I had a rough time at the end of the pregnancy. So I am trying to eat healthier. I am so used to eating mcdonalds though( I work there, so its free) that I can't really remember how to cook and prepare meals. I don't want this kid to be unhealthy so I would like him to get as much healthy food as I can get.
I don't care much for onions & mushrooms.
Anything is appreciated(:

A. There is no special diet and recipes for a pregnancy. You should eat a healthy diet that gives all the nutrients to help your baby develop and grow.

Remember that the food you eat is the main source of energy for your baby growing inside. A pregnant women should know that she is not only responsible for herself, but also for the unborn child inside her. The child's physical and mental development after birth will have a influence of anything seen, thoughts and the food eaten by the pregnant woman.

1.There is no special diet for a pregnant women, but eating a healthy balanced diet that gives all the nutrients for your baby to develop and grow is recommended.

2.For the first 3 months, the diet of a pregnant woman should include food rich in iron, folic acid and foods high in calcium. You may take iron and folic acid tablets if you are pregnant or lactating.

3.Folic Acid & Birth Defects
Women should get enough folic acid from their diet before and during the pregnancy to prevent major birth defects involving baby's brain or spine, according to Canadian researcher Louise Pilote of McGill University, Montreal as reported in the British Medical Journal, May 2009.
A cup of Brussels sprouts supplies 93.6 mg of folic acid. Brussels sprouts recipe

4.Fortifying flour products with folic acid may cut the number of babies born with congenital heart disease, the most common of all birth defects.

5.In the next 3 month (i.e.3 to 6 month pregnancy), the woman needs extra protein and calcium. Look for foods with high protein.

6.Pregnancy & Weight Gain
Most women gain between 10-15 kgs, but too much weight gain should be avoided. However, the weight gain during pregnancy will vary according to your pre-pregnancy weight. According to the experts, an overweight woman is advised to gain only 7 kg (15 pounds) and an underweight woman to gain up to 18 kg (40 pounds).
7.Do Not Eat For Two
Many pregnant women wrongly think that they should eat for two. Note that you need only 200-300 extra calories daily in pregnancy, i.e. a cup of reduced fat milk or yogurt and a medium orange. This is because your body actually absorbs more nutrients from food you eat during pregnancy.
Researcher Alison Stuebeworking at Brigham and Women's Hospital in Boston found that pregnant women should avoid eating for two since too much weight gain is linked with complications at birth. Pregnant women who eat fried foods and dairy products and food for two are more likely to gain as much as 35 pounds. Women with vegetarian diets and eating more monounsaturated fat found in olive oil and nuts in early pregnancy are half as likely to gain an unhealthy amount of weight.

If you MUST eat at McDonald's, make healthier choices. Salads, fruits, and sandwich wraps, as opposed to a big Mac and fries is in your best interest.

For simple, healthy recipes to make at home, go to this link http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/healthy-recipes-00000000037066/index.html

Original Question

What are good ideas for healthy treats to bring to school?

Q. This is my son's first year of school and his teacher asks that when treats are brought in, they are healthy for the most part. No cupcakes, etc. My son's first day to bring a snack to school is next week and I can't think of anything creative for him to bring. Someone already brought the 'butterfly' treat, where you place a clothespin between a ziploc bag of snacks. Are there any other ideas anyone has used before or knows of that are healthy and cute? Thanks!

A. Kids are so cute at this age!!! Here are some ideas you might find acceptable:

1. Jello shapes: the original recipe is on their website, but it calls for a couple of boxes of jello and about half of the liquid. This makes an extra stiff batch that holds up well when cut in shapes with cookie cutters. Serve with animal crackers and whipped cream.
2. Rice krispy treats: you can make these using puffed brown rice and granola. Cut into shapes with cookie cutters and add mini chocolate chips or craisins as an extra treat.
3. Ice cold orange sections with a drizzle of raspberry syrup
4. Nutella spread on whole wheat bread and cut with cookie cutters
5. Trail mix baggies, ties with rafia
6. Celophane bags filled with mini box of raisins, M&M's, peanuts, and granola
7. String cheese and bread sticks or pretzel sticks tied with a piece of fruit bark.
8. Mini bagels spread with lowfat cream cheese and sprinkles with cinnamon
9. Baked potato or vege chips with lowfat ranch dressing
10. Fresh fruit parfaits: small plastic cups layered with non-fat strawberry yogurt, granola, fresh fruit
11. Fresh veges and dip: cucumbers, grape tomatos, mini carrots, jicama, brocolli florets and ranch dressing.
12. Mini peanut butter cookie sandwiches filled with nutella and raisins

Original Question

What are some nice tasting healthy school lunch ideas that a teenager can make easily and cheaply?

Q. I would like ideas or recipes of healthy lunch snacks that i can make without it costing too much and lacking in taste

thanks

A. 4 small chicken breasts, sliced into strips
1 tablespoon Cajun spice
2 teaspoons olive oil
4 large flour tortillas
1/2 cup tzatikki dip
1 medium zuccini, grated
1 large carrot, grated

Method:
1. Place chicken strips, Cajun spice and oil in a bowl, cover and set aside for 10 minutes.

2. Heat a large non-stick fry pan over a medium-high heat.

3. Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.

4. Top each tortilla with Tzatziki dip, carrot, zuccini and grated carrot.

5. Serve immediately, or wrap for later use with a green salad of your choice.


Or a sandwich with a salad can be an easier alternative.
Salads are really good also.

Original Question

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Healthy sandwich?Any recipes, ideas out there?

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

A. 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.

Original Question

can someone give me a healthy recipe that is made with artichoke hearts?

Q. im looking for a good healthy recipe that I can use artichokes with. I love them but can't eat them by themselves. Thank you!

A. Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.

3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
**********************************************************
Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino

1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.

2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.

3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.

5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes

Original Question

How can I make canned chicken brest?

Q. I want to make canned chicken brest at home for make healthy sandwich for my kids. Someone has a good recipe?

A. How To Can Chicken Breast.The ingredients here are simple: Chicken and Salt.

Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace

Next add 3/4 tsp of salt to each jar

Wipe the rims with a damp clean rag and then place the lids and rings on the jars. Remember if you are using Tattler lids to back them off 1/4 inch. After you get the lids and rings on then place into your canner with the needed water for a long processing time. You do not want it to boil dry during processing. Use the racks in between levels of jars.

Place the lid onto your canner and then bring it to a boil. You want the steam to vent out of the stem for about 10 minutes. Then place your weight on the canner and set to 15lb (or the recomended pressure for your elevation). Once the canner gets to the correct pressure then time for 75 minutes for pints and 90 minutes for qts.

Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.

Leave the jars undisturbed until they are fully cooled.

After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
Chicken Salad

1 jar canned chicken
6 hard boiled eggs
Mayo
Relish
salt/pepper to taste
Chcopped green onions
chopped celery if desired

Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.
http://modernsurvivalblog.com/survival-kitchen/how-to-can-chicken-breast/

Original Question

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