Need easy, healthy lunch ideas!?

cryinginsi

So, I used to have only my little sister to look after and we usually ate Ramen Noodles, but now I have to feed myself, my little sister, my 2 step-brothers, and my step-dad's mom. My 2 step-brothers and my step-dad's mom are very picky eaters. My step-brothers don't eat onions or spicy things or vegetables if they can help it. My step-dad's mom, however, doesn't eat, wait for it, GREEN VEGETABLES! I have no clue how to cook like this! I usually cook very healthy for other people, but now it seems like I have to hide all of the ingredients.
So, anyway, I need easy, healthy, and altogether, good lunch food recipes.
Thank You,
Ashley

Answer
Some ideas:

Chicken tenders/fingers
Leftovers, whatever's leftover from dinner the night before make into sandwiches the next day. Flank steak with lettuce, salt and pepper makes a great lunch, roast beef, fried chicken, pizza, etc, ziti, lasagna warmed up, these all make great lunches. Whatever you've had the night before, warm up the next day for lunch!

Tuna fish sandwiches or tuna salad
Egg salad sandwiches or just egg salad
Omelets

Salad, but add some chicken, tomatos, olives, carrots, hard boiled eggs, cucumbers, fennel, onions, etc.

Wraps, either with cold cuts or with chicken and add lettuce and tomatos. Put on a tortilla and cut in half.

Spaghetti or pasta

cold cut sandwiches

Peanut butter and jelly sandwiches
Bagel with cream cheese or peanut butter

Grilled cheese sandwiches
Hamburgers and hot dogs
Soups
Mac and cheese
Cheese and crackers with fruit

Fruit salad with lemon juice sprinkled on top so it doesn't turn brown

Fruit slices with peanut butter
Cut up carrots, celery, and veggies with dip
pancakes or waffles, as long as they like it!
Scrambled Eggs

Chicken cutlet or grilled chicken sandwich with lettuce and tomato.

I hope some of these ideas help!

What are some new, quick, and healthy dinner recipes?

Q. I love trying new recipes, but I'm all out of ideas :(

Answer
Lately I've been into shrimp salad sandwiches. It's easy, just buy a bag of frozen, cooked shrimp. Take out a handfull for each person, let them sit in a bowl of warm water until there are defrosted (5 min) then cut them up and mix with lowfat mayo. On a roll with lettuce- amazing!

A whole roast chicken is always great. It's not quick but all you have to do is pull the guts out, sprinkle with garlic powder, and roast at 425 for an hour an hour and a half. My mom does 350 for 2 hours but I'm impatient.

Shake & Bake pork chops only take 20 minutes and while they are cooking, put in a seperate cookie sheet with cut up veggies tossed in olive oil & garlic seasonings. They are so good, I use zucchini & carrots!

Pasta- instead of the standard tomato sauce, mix with olive oil, minced garlic, parm cheese, and some veggies. I always add black olives!

Steak tips only take 5 minutes if you buy them small enough. I cook them in a frying pan with butter but you can use cooking spray to be healthier.

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What are some new, quick, and healthy dinner recipes?

Q. I love trying new recipes, but I'm all out of ideas :(

Answer
Lately I've been into shrimp salad sandwiches. It's easy, just buy a bag of frozen, cooked shrimp. Take out a handfull for each person, let them sit in a bowl of warm water until there are defrosted (5 min) then cut them up and mix with lowfat mayo. On a roll with lettuce- amazing!

A whole roast chicken is always great. It's not quick but all you have to do is pull the guts out, sprinkle with garlic powder, and roast at 425 for an hour an hour and a half. My mom does 350 for 2 hours but I'm impatient.

Shake & Bake pork chops only take 20 minutes and while they are cooking, put in a seperate cookie sheet with cut up veggies tossed in olive oil & garlic seasonings. They are so good, I use zucchini & carrots!

Pasta- instead of the standard tomato sauce, mix with olive oil, minced garlic, parm cheese, and some veggies. I always add black olives!

Steak tips only take 5 minutes if you buy them small enough. I cook them in a frying pan with butter but you can use cooking spray to be healthier.

Healthy lunch recipes for school?

James Barn

I need some recipes of food I can take to school. Im in high school and want to eat a healthy lunch. Im sick of eating ham sandwiches and peanut butter sandwiches. Any ideas guys? Im not allergic to anything at all. i would also like some tuna sandwich recipes.

Answer
this is a thai recipe (i'm mixed): it is called nam tok its basically a beef salad.
what you'll need is..
- some beef it can be cheap as it will marinate a lot.
-scallions
-shallots
-chilli powder
-lime
-mint and basil
-nam pla (fish sauce)
this is what you do:
-cook the beef to medium rare under the broiler. then slice when it is done and has sat for about 5 min
-mix the chilli powder and lime juice and nam pla in a bowl
-add the steak to the bowl
-cut the scallions, shallots, mint and basil and add to the bowl
-mix everything and marinate over night
-eat with rice. you can also add ground roasted rice to your nam tok but no need

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Healthy crock pot recipes?

Layla

I just got a crock pot. I don't know how to cook (I am learning) because I never learned how growing up. Not something I am proud of. Anyway I just got a crock pot as a gift and I would like to start using it so we can stop eating out and save some money. Can anyone share some easy, HEALTHY, crock pot recipes. I don't really want to use a lot of canned soups. A lot of meat and veggies is what I need.

Thanks!

Answer
Shredded Barbecue Beef --


.INGREDIENTS
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 (3 pound) fresh beef brisket*, halved
3 tablespoons liquid smoke (optional)
1 tablespoon hot pepper sauce
1 (18 ounce) bottle barbecue sauce
12 sandwich rolls, split


..DIRECTIONS
1.Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.

2.Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred met with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Slow Cooker Pepper Steak --


.INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

..DIRECTIONS
1.Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2.Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Stuffed Green Bell Peppers --


INGREDIENTS

1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14 1/2 -oz.) diced tomatoes
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded

DIRECTIONS

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6Â8 hours (HIGH: 3Â4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Autumn Squash Casserole

INGREDIENTS

1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon

DIRECTIONS

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Vegetable Paella


INGREDIENTS

140g (5oz) frozen chopped spinach, thawed and drained
450g (1lb) long grain rice
1ltr (13/4 pt) vegetable stock
1 green pepper, deseeded and chopped
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
1-2 cloves garlic, crushed
15ml (1tbsp) flat leaf parsley, chopped
3ml (1/2 tsp) saffron threads
2.5ml (1/2 tsp) salt
2.5ml (1/2 tsp) freshly ground black pepper
1 x 390g can artichoke hearts, quartered, rinsed and well drained
115g (4oz) frozen peas

DIRECTIONS

Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before serving. Mix thoroughly to combine and replace the lid.

Help!! who i good with healthy recipes?

Lauren

Hi.. im looking for just a day plan for healthy meals? can someone just give me a healthy meal for breakfast lunch and dinner? Thank you :)

Answer
Breakfast: Oatmeal made with water or skim milk
or
A fresh fruit salad

Lunch:
Fresh salad sandwich, made on wholemeal or rye

Or

A large salad, use as many vegetables as you can to get the maximum amount of vitamins and minerals

Dinner: A lean meat source, skinless chicken breast, lean steak, lean lamb etc, have a large steamed vegetable dish to go with it. Grill the meat to make it healthier

or

a stir-fry of vegetables, served with brown rice, you can cook some rice ahead of time and re-heat in the microwave

Also add a couple of pieces of fruit for the day
and a glass of skim milk

If your trying to lose weight, avoid avocado's and bananas

Good luck

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I need some healthy recipes...?

browneyes7

I'm going on a diet I need some healthy recipes.

Answer
Beef stroganoff :

1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

how to:
-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.


``
Pear and toasted pecan chutney :
(..can be used with curries or to dress up grilled chicken or a sandwich)

1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted

how to:
-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.

-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.

-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.

``
Shrimp-apple salad :

1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored

how to:
-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.

-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.

-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.


``
Chicken strips with honey mustard sauce :
(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)

4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil

~ For the dipping sauce:
1/2 cup honey
1/4 cup Dijon mustard

how to:
-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.

-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.

-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

``
Island chiller :
(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)

2 packages (10 ounces each) frozen unsweetened strawberries
1 can (30 ounces) crushed pineapple with juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries

how to:
-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.

-- Pour the strawberry mixture into ice cube trays and freeze.

-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.

``

Does any body have good sandwiches recipes??

chefleung

Answer
try making a philiy cheese steak sandwich..chicken teriaki...go healthy and make an original turkey sandwich like subway...

Powered by Yahoo! Answers

I need some healthy recipes...?

browneyes7

I'm going on a diet I need some healthy recipes.

Answer
Beef stroganoff :

1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

how to:
-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.


``
Pear and toasted pecan chutney :
(..can be used with curries or to dress up grilled chicken or a sandwich)

1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted

how to:
-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.

-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.

-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.

``
Shrimp-apple salad :

1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored

how to:
-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.

-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.

-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.


``
Chicken strips with honey mustard sauce :
(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)

4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil

~ For the dipping sauce:
1/2 cup honey
1/4 cup Dijon mustard

how to:
-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.

-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.

-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

``
Island chiller :
(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)

2 packages (10 ounces each) frozen unsweetened strawberries
1 can (30 ounces) crushed pineapple with juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries

how to:
-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.

-- Pour the strawberry mixture into ice cube trays and freeze.

-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.

``

Does any body have good sandwiches recipes??

chefleung

Answer
try making a philiy cheese steak sandwich..chicken teriaki...go healthy and make an original turkey sandwich like subway...

Powered by Yahoo! Answers

I need some healthy recipes...?

browneyes7

I'm going on a diet I need some healthy recipes.

Answer
Beef stroganoff :

1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

how to:
-- In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

-- Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

-- In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

-- Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

-- To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.


``
Pear and toasted pecan chutney :
(..can be used with curries or to dress up grilled chicken or a sandwich)

1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted

how to:
-- In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until reduced by half, 5 to 10 minutes.

-- Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and let cool to room temperature.

-- Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving. Makes about 2 cups.

``
Shrimp-apple salad :

1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored

how to:
-- In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.

-- In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

-- In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.

-- Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.


``
Chicken strips with honey mustard sauce :
(... did you know that by using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat by half and save more than 100 calories??! ;)

4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil

~ For the dipping sauce:
1/2 cup honey
1/4 cup Dijon mustard

how to:
-- In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.

-- In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

-- In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.

-- To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

``
Island chiller :
(tangy, refreshing drink - an excellent source of vitamin C and is also relatively low in calories. Using calcium-fortified orange juice adds 44 milligrams of calcium per serving... :)

2 packages (10 ounces each) frozen unsweetened strawberries
1 can (30 ounces) crushed pineapple with juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries

how to:
-- In a blender, combine the frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy.

-- Pour the strawberry mixture into ice cube trays and freeze.

-- To serve, put 3 strawberry cubes into a tall glass and fill with 1/2 cup of the carbonated water. Wait until the mixture becomes slushy. Garnish with a strawberry and serve.

``

Does any body have good sandwiches recipes??

chefleung

Answer
try making a philiy cheese steak sandwich..chicken teriaki...go healthy and make an original turkey sandwich like subway...

Powered by Yahoo! Answers

What are good recipes for leftover steak or chicken?

healthy sandwich steak recipes image

Rawr!

I have 2 porterhouse steaks and a few chicken breasts that were done on the grill. What can I do with these leftovers? I've been making steak sandwiches and chicken salad, but there's only 2 of us so we need some different ideas!
Yes, well, I did say I wanted something other than steak sandwiches...

Answer
Try MyFridgeFood - it has a lot of easy recipes using what's leftover in the Kitchen - it really helps me get rid of my leftovers :) It also has all the nutritional info - so you can keep it healthy :) Hope it helps!

What kind of side dish would go with a steak sandwich?

NA

My boyfriend asked if I would make steak-um sandwiches for dinner tonight (not the healthiest thing by any means...but he usally doesnt ask for something, he usually just eats whatever..)

What kind of veggie side dish would go with a steak-um sandwich. I'm going to make a big salad to go along with it, but what else would go good with one of these?

Answer
I'd say if you're going through the effort of putting a side salad together, why not just have some corn on the cob with it or something? That's simple enough. Or if you want to make a healthier alternative to fries or something, try making some fries by making 'baked sweet potatoes fries'. I'm sure there's a recipe for those somewhere online.

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What is your favourite quick, easy to follow, and non labour-intensive vegetarian recipe?

healthy sandwich steak recipes image

Dragonfly

Also, must be healthy and non-greasy!
Recipe for a full-blown meal, not merely a snack.

Answer
farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Melt a little cheese (optional) on a bagel or toast, and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.

Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese/cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.


My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.

Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.


Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.


Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.


Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.


A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.


For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.

Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)

What do you fit, healthy good looking athletic people eat?

Q. To the fitness buffs and health freaks out there (I look up to you all!)
What do you eat usually? What's your favorite healthy meal? Can I have the recipe to it?

And what do your meals in a typical week look like?

Most detailed gets best answer. Please and thank you, this will really help me out.

Thank you!

Answer
Well, before the new fall semester started, this summer was a great one for me, and my nutritionist would be proud!

First I would ensure to wake up not too late so I could get my first meal of the day, which almost always was a ALL FRUIT smoothie from either Jamba juice or Robeks (24 fl oz -ish). Or I'd make myself one via blender. Its important to get your carbohydrates/fruit in early to maintain energy throughout the day.

2-3 hours later, a small snack.. apple, or banana, or granola bar, or protein shake, or carrots, etc... something like that.

Lunch- My favorite, make a sandwich! or go to subway (or one of the million other sandwich shops around). Try not to go crazy with the dressings. I would usually eat a 6 inch (subway), but if I was feeling more hungry, it wouldn't hurt to get a 12'inch. Make sure you throw tomato's , lettuce, and any other vegi-sort of things you like on there.

2-3 hours later another small snack.

Dinner time, This is soooo GOOD! to this day I have not gotten sick of it. Go out buy a George foreman grill, and a lot of "lemon seasoned chicken" and make that (get your protein in). Its amazing, and healthy. Make some vegetables for a side (any vegi's you want), and maybe some mash potatoes/ or rice/ or soup. If you go out to a restaurant don't even look at the salad section. They usually end up being worse for you than french fries. So get a nice steak (preferably a less fatty cut, a.k.a avoid the ribeye, make sure to get some vegetables for a side).

1-3 hours later (OPTIONAL) Snack if you are still hungry later on.


NOTE: I never drink anything other than water and milk (except the smoothies of course). Maybe an occasional cappuccino from Starbucks. Try to stay away from soda's.

So this is pretty much an average day for me, remember its okay to spoil yourself sometimes. Especially if you are maintaining proper fitness. Hope this helps.

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What are good recipes for leftover steak or chicken?

healthy sandwich steak recipes image

Rawr!

I have 2 porterhouse steaks and a few chicken breasts that were done on the grill. What can I do with these leftovers? I've been making steak sandwiches and chicken salad, but there's only 2 of us so we need some different ideas!
Yes, well, I did say I wanted something other than steak sandwiches...

Answer
Try MyFridgeFood - it has a lot of easy recipes using what's leftover in the Kitchen - it really helps me get rid of my leftovers :) It also has all the nutritional info - so you can keep it healthy :) Hope it helps!

What kind of side dish would go with a steak sandwich?

NA

My boyfriend asked if I would make steak-um sandwiches for dinner tonight (not the healthiest thing by any means...but he usally doesnt ask for something, he usually just eats whatever..)

What kind of veggie side dish would go with a steak-um sandwich. I'm going to make a big salad to go along with it, but what else would go good with one of these?

Answer
I'd say if you're going through the effort of putting a side salad together, why not just have some corn on the cob with it or something? That's simple enough. Or if you want to make a healthier alternative to fries or something, try making some fries by making 'baked sweet potatoes fries'. I'm sure there's a recipe for those somewhere online.

Powered by Yahoo! Answers

What are some healthy, portable lunch ideas?

healthy sandwich steak recipes 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!

What are good recipes for leftover steak or chicken?

Rawr!

I have 2 porterhouse steaks and a few chicken breasts that were done on the grill. What can I do with these leftovers? I've been making steak sandwiches and chicken salad, but there's only 2 of us so we need some different ideas!
Yes, well, I did say I wanted something other than steak sandwiches...

Answer
Try MyFridgeFood - it has a lot of easy recipes using what's leftover in the Kitchen - it really helps me get rid of my leftovers :) It also has all the nutritional info - so you can keep it healthy :) Hope it helps!

Powered by Yahoo! Answers

Does anyone have any good recipes for NuWave Oven?

healthy sandwich steak recipes image

layzeeej

I have lost my recipe book that it came with and would like some wonderful recipes. Thanks for your help.

Answer
Whole Frozen Turkey (10 pounds)

Buying a frozen turkey and making it in less than 2 1/2 hours is so easy and is an unexpected treat for the whole family.
Unwrap the frozen turkey and rinse in cold water. While still wet, season the outside as desired and place on liner pan or 1" rack breast side down. Nu-Wave on HI for 60 minutes. (At this point, the gizzards inside should be defrosted and you can remove for later use. Season or fill cavity with vegetables at this point). Turn turkey breast side up Nu-Wave on HI for another 75-90 minutes or until thermometer reads 165°F. If the skin is becoming too brown, cover with tin foil just as you would a conventional oven.
Let the bird sit as usual and use drippings from pan to make delicious gravy.
(If you want to make up to a 15 pound bird, see our extender ring.)
See Cooking Chart for more times and temperatures





FROZEN ROAST BEEF (4 pounds)

Buying a roast beef (or 2) on sale and freezing it for later saves time and money. Just take it out and, and under 2 hours, you can have a delightful surprise for the family.
Rinse the beef in cold water so any dry seasonings may adhere. Place roast on 1" rack, top side down. Nu-Wave on HI for 50 minutes. Turn over, top side up, and continue another 50 minutes (RARE) or more depending on your taste. Let sit 15 minutes and enjoy!

See Cooking Chart for more times and power settings.





BAKED FRENCH TOAST (4 servings)

4 1-inch thick slices raisin bread or white bread
4 eggs
1 1/3 cups milk or half and half
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt
1 cup maple syrup
1/4 cup butter or margarine



Cut bread slices in half diagonally. In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt. Dip each bread slice in mixture to saturate both sides.
Lightly butter a shallow aluminum pan and arrange slices in a single layer. Place pan on 4" rack and Nu-Wave HI for 8 minutes (or until browned and puffy). Turn 1/2 way if desired.
While toast bakes, combine syrup and butter. Heat until melted together.
Top off and enjoy!

Hint for Low Fat Version:
Dip bread in egg substitute and roll in corn flake crumbs. Follow cooking directions above and top with low-cal syrup or fruit. This is crispy, healthy, and delicious!





BAKED REUBEN SANDWICH

Butter, softened
2 slices rye bread
1 ounce thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice Swiss or Gruyere cheese
1 tablespoon thousand island dressing



Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.




STUFFED POTATO SKINS (8 servings)




4 baked potatos
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chives or scallions, chopped
4 slices cooked bacon



Cut potatoes in half lengthwise and scoop out cooked potato, leaving thick skins. Mix everything except the skins and fill each skin with equal amounts of the mixture. Place on the 4" rack and Nu-Wave on HI for 5 minutes.




CHINESE STYLE RIBS (20 servings)




1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, and garlic powder
2 pounds baby back ribs, cut into individual pieces



Mix all the ingredients and marinate the ribs for at least an hour. Spread the ribs on the 4" rack and Nu-Wave on HI for 20 minutes.




LONDON BROIL (4-6 servings)




1 1/2 -2 pound flank steak , 1" thick
salt, pepper, and garlic powder to taste
2 pounds sliced mushrooms
6 tablespoons butter
1/4 cup Worcestershire sauce



Place mushrooms, butter, and Worcestershire sauce on 10" pie plate and set on liner pan. Place the steak on 4" rack. Nu-Wave on HI for 5 minutes. Turn the meat and cook another 5-7 minutes or to desired temperature. Slice the meat at a 45 degree angle against the grain and serve with the mushrooms.
FROZEN - When you find flank steak on sale, buy a few and freeze them for later. (Freeze flat for later use). Spray or rub vegetable oil on frozen steak and sprinkle with seasonings. Nu-Wave for 10 minutes, turn and cook another 15 minutes or to desired temperature.




CORNISH HENS

These tasty birds are almost always available frozen therefore they are perfect to cook in the Nu-Wave Oven and come out crisp on the outside and moist on the inside!
Remove the wrapper and run under water to remove the glaze. Place on the 1" rack, breast side down, and Nu-Wave on HI for 30 minutes. Pry open the cavity, remove the giblets, and season the cavity. Turn over and cook another 20 minutes or to 170°F.




LOW-CAL CHICKEN PARMESAN (4 servings)

Total time from freezer to table.........30 minutes

4 (5-6 oz) boneless/skinless Chicken Breasts-Frozen
Low-Fat Italian Dressing
Seasoned Bread Crumbs
8 oz. - 2% Mozzarella Cheese (shredded)
Grated Parmesan to taste
12 oz. Pasta Sauce



Dip chicken pieces in Italian dressing and roll in bread crumbs. Place on liner pan. Nu-Wave 8 minutes per side (or until done). Open oven and spoon sauce on each piece and sprinkle with cheese. Cook 2 more minutes.




LAMB CHOPS WITH FETA & CHEESE (4 servings)




2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt and pepper to taste



In shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approx. 12-14 minutes (turning over 1/2 way)
When chops are done, spoon equal portion of feta mixture on each chop and NU-Wave on HI until cheese melts.




BREADED SOLE OR FLOUNDER (4 servings)




4 sole or flounder filets, about 2 pounds
4 tablespoons melted butter
lemon seasoning to taste
salt
2 cups bread crumbs



Mix the butter, seasonings, and crumbs and press into the fish. Coat both sides of fish and place on 4" rack. Nu-Wave on HI for about 7 minutes.
Frozen: Cook frozen filets for 5 minutes and then continue the recipe as above.




FRENCH FRIES (4 servings)
Cut off 1/2 inch from the ends of 2 large baking potatoes. Cut 1/2 inch off the sides to make a square sided potato. Cut, lengthwise, into 1/2 inch fries. Toss with vegetable oil and salt and pepper. Lay on 4" rack and Nu-Wave on HI for 20 minutes or until crisp (turning 1/2 way).
Parmesan Fries: Cook as directed above but before serving, toss with 1/2 cup of grated parmesan cheese





APPLE CRISP (8 servings)

4 apples (11/2 lbs.) peeled, cored, and sliced 1/8"-1/4" thick
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon cinnamon



Grease an 8" round cake pan. Place sliced apples in the pan. In a medium bowl, combine flour, brown sugar, oatmeal, and softened butter until well mixed. Set aside. In a small dish mix granulated sugar and cinnamon. Sprinkle over the apples. Pat the oatmeal mixture on top. Place on the 1" rack and Nu- Wave on #5 (med. heat) for 30 minutes or until apples are tender and juices are bubbly.

What is your favourite quick, easy to follow, and non labour-intensive vegetarian recipe?

Dragonfly

Also, must be healthy and non-greasy!
Recipe for a full-blown meal, not merely a snack.

Answer
farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Melt a little cheese (optional) on a bagel or toast, and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.

Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese/cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.


My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.

Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.


Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.


Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.


Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.


A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.


For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.

Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)

Powered by Yahoo! Answers

What are some healthy, portable lunch ideas?

healthy sandwich steak recipes 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!

What are good recipes for leftover steak or chicken?

Rawr!

I have 2 porterhouse steaks and a few chicken breasts that were done on the grill. What can I do with these leftovers? I've been making steak sandwiches and chicken salad, but there's only 2 of us so we need some different ideas!
Yes, well, I did say I wanted something other than steak sandwiches...

Answer
Try MyFridgeFood - it has a lot of easy recipes using what's leftover in the Kitchen - it really helps me get rid of my leftovers :) It also has all the nutritional info - so you can keep it healthy :) Hope it helps!

Powered by Yahoo! Answers

What are good recipes for leftover steak or chicken?

healthy sandwich steak recipes image

Rawr!

I have 2 porterhouse steaks and a few chicken breasts that were done on the grill. What can I do with these leftovers? I've been making steak sandwiches and chicken salad, but there's only 2 of us so we need some different ideas!
Yes, well, I did say I wanted something other than steak sandwiches...

Answer
Try MyFridgeFood - it has a lot of easy recipes using what's leftover in the Kitchen - it really helps me get rid of my leftovers :) It also has all the nutritional info - so you can keep it healthy :) Hope it helps!

What kind of side dish would go with a steak sandwich?

NA

My boyfriend asked if I would make steak-um sandwiches for dinner tonight (not the healthiest thing by any means...but he usally doesnt ask for something, he usually just eats whatever..)

What kind of veggie side dish would go with a steak-um sandwich. I'm going to make a big salad to go along with it, but what else would go good with one of these?

Answer
I'd say if you're going through the effort of putting a side salad together, why not just have some corn on the cob with it or something? That's simple enough. Or if you want to make a healthier alternative to fries or something, try making some fries by making 'baked sweet potatoes fries'. I'm sure there's a recipe for those somewhere online.

Powered by Yahoo! Answers

What kind of side dish would go with a steak sandwich?

healthy sandwich steak recipes image

NA

My boyfriend asked if I would make steak-um sandwiches for dinner tonight (not the healthiest thing by any means...but he usally doesnt ask for something, he usually just eats whatever..)

What kind of veggie side dish would go with a steak-um sandwich. I'm going to make a big salad to go along with it, but what else would go good with one of these?

Answer
I'd say if you're going through the effort of putting a side salad together, why not just have some corn on the cob with it or something? That's simple enough. Or if you want to make a healthier alternative to fries or something, try making some fries by making 'baked sweet potatoes fries'. I'm sure there's a recipe for those somewhere online.

Does anyone have any good recipes for NuWave Oven?

layzeeej

I have lost my recipe book that it came with and would like some wonderful recipes. Thanks for your help.

Answer
Whole Frozen Turkey (10 pounds)

Buying a frozen turkey and making it in less than 2 1/2 hours is so easy and is an unexpected treat for the whole family.
Unwrap the frozen turkey and rinse in cold water. While still wet, season the outside as desired and place on liner pan or 1" rack breast side down. Nu-Wave on HI for 60 minutes. (At this point, the gizzards inside should be defrosted and you can remove for later use. Season or fill cavity with vegetables at this point). Turn turkey breast side up Nu-Wave on HI for another 75-90 minutes or until thermometer reads 165°F. If the skin is becoming too brown, cover with tin foil just as you would a conventional oven.
Let the bird sit as usual and use drippings from pan to make delicious gravy.
(If you want to make up to a 15 pound bird, see our extender ring.)
See Cooking Chart for more times and temperatures





FROZEN ROAST BEEF (4 pounds)

Buying a roast beef (or 2) on sale and freezing it for later saves time and money. Just take it out and, and under 2 hours, you can have a delightful surprise for the family.
Rinse the beef in cold water so any dry seasonings may adhere. Place roast on 1" rack, top side down. Nu-Wave on HI for 50 minutes. Turn over, top side up, and continue another 50 minutes (RARE) or more depending on your taste. Let sit 15 minutes and enjoy!

See Cooking Chart for more times and power settings.





BAKED FRENCH TOAST (4 servings)

4 1-inch thick slices raisin bread or white bread
4 eggs
1 1/3 cups milk or half and half
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt
1 cup maple syrup
1/4 cup butter or margarine



Cut bread slices in half diagonally. In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt. Dip each bread slice in mixture to saturate both sides.
Lightly butter a shallow aluminum pan and arrange slices in a single layer. Place pan on 4" rack and Nu-Wave HI for 8 minutes (or until browned and puffy). Turn 1/2 way if desired.
While toast bakes, combine syrup and butter. Heat until melted together.
Top off and enjoy!

Hint for Low Fat Version:
Dip bread in egg substitute and roll in corn flake crumbs. Follow cooking directions above and top with low-cal syrup or fruit. This is crispy, healthy, and delicious!





BAKED REUBEN SANDWICH

Butter, softened
2 slices rye bread
1 ounce thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice Swiss or Gruyere cheese
1 tablespoon thousand island dressing



Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.




STUFFED POTATO SKINS (8 servings)




4 baked potatos
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chives or scallions, chopped
4 slices cooked bacon



Cut potatoes in half lengthwise and scoop out cooked potato, leaving thick skins. Mix everything except the skins and fill each skin with equal amounts of the mixture. Place on the 4" rack and Nu-Wave on HI for 5 minutes.




CHINESE STYLE RIBS (20 servings)




1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, and garlic powder
2 pounds baby back ribs, cut into individual pieces



Mix all the ingredients and marinate the ribs for at least an hour. Spread the ribs on the 4" rack and Nu-Wave on HI for 20 minutes.




LONDON BROIL (4-6 servings)




1 1/2 -2 pound flank steak , 1" thick
salt, pepper, and garlic powder to taste
2 pounds sliced mushrooms
6 tablespoons butter
1/4 cup Worcestershire sauce



Place mushrooms, butter, and Worcestershire sauce on 10" pie plate and set on liner pan. Place the steak on 4" rack. Nu-Wave on HI for 5 minutes. Turn the meat and cook another 5-7 minutes or to desired temperature. Slice the meat at a 45 degree angle against the grain and serve with the mushrooms.
FROZEN - When you find flank steak on sale, buy a few and freeze them for later. (Freeze flat for later use). Spray or rub vegetable oil on frozen steak and sprinkle with seasonings. Nu-Wave for 10 minutes, turn and cook another 15 minutes or to desired temperature.




CORNISH HENS

These tasty birds are almost always available frozen therefore they are perfect to cook in the Nu-Wave Oven and come out crisp on the outside and moist on the inside!
Remove the wrapper and run under water to remove the glaze. Place on the 1" rack, breast side down, and Nu-Wave on HI for 30 minutes. Pry open the cavity, remove the giblets, and season the cavity. Turn over and cook another 20 minutes or to 170°F.




LOW-CAL CHICKEN PARMESAN (4 servings)

Total time from freezer to table.........30 minutes

4 (5-6 oz) boneless/skinless Chicken Breasts-Frozen
Low-Fat Italian Dressing
Seasoned Bread Crumbs
8 oz. - 2% Mozzarella Cheese (shredded)
Grated Parmesan to taste
12 oz. Pasta Sauce



Dip chicken pieces in Italian dressing and roll in bread crumbs. Place on liner pan. Nu-Wave 8 minutes per side (or until done). Open oven and spoon sauce on each piece and sprinkle with cheese. Cook 2 more minutes.




LAMB CHOPS WITH FETA & CHEESE (4 servings)




2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt and pepper to taste



In shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approx. 12-14 minutes (turning over 1/2 way)
When chops are done, spoon equal portion of feta mixture on each chop and NU-Wave on HI until cheese melts.




BREADED SOLE OR FLOUNDER (4 servings)




4 sole or flounder filets, about 2 pounds
4 tablespoons melted butter
lemon seasoning to taste
salt
2 cups bread crumbs



Mix the butter, seasonings, and crumbs and press into the fish. Coat both sides of fish and place on 4" rack. Nu-Wave on HI for about 7 minutes.
Frozen: Cook frozen filets for 5 minutes and then continue the recipe as above.




FRENCH FRIES (4 servings)
Cut off 1/2 inch from the ends of 2 large baking potatoes. Cut 1/2 inch off the sides to make a square sided potato. Cut, lengthwise, into 1/2 inch fries. Toss with vegetable oil and salt and pepper. Lay on 4" rack and Nu-Wave on HI for 20 minutes or until crisp (turning 1/2 way).
Parmesan Fries: Cook as directed above but before serving, toss with 1/2 cup of grated parmesan cheese





APPLE CRISP (8 servings)

4 apples (11/2 lbs.) peeled, cored, and sliced 1/8"-1/4" thick
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon cinnamon



Grease an 8" round cake pan. Place sliced apples in the pan. In a medium bowl, combine flour, brown sugar, oatmeal, and softened butter until well mixed. Set aside. In a small dish mix granulated sugar and cinnamon. Sprinkle over the apples. Pat the oatmeal mixture on top. Place on the 1" rack and Nu- Wave on #5 (med. heat) for 30 minutes or until apples are tender and juices are bubbly.

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