I would like to know some healthy recipes. All the recipes I find are complex ones or real exotic or something (I don’t need asparagus covered in a shrimp basil sauce or something!!) Or they are ones that I don’t care to spend 2 hours to make or buy 97 different ingredients!
I want something fairly simple, tastes great, and is very healthy!
Can anyone help me out?!
THANKS!
June 6, 2010
Healthy recipes?
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Sauteed spinach with lots of garlic. [salt & pepper]
Tilapia fillet fish topped with extra virgin olive oil, garlic, ginger, and bam! of parsley.
Or salmon fillet with EVOO, lots of ginger sliced thinly, put in toaster 375 degrees. 15 minutes. Don’t forget salt and pepper.
I don’t eat too much shrimp since its loaded with fat, but I’ll probably cook it in toaster, with some olive oil, lots of garlic, salt pepper, broccoli rabe and scallops? lol weird.
Broccoli rabe sauteed with garlic is great!
String beans with portabella mushrooms!
Comment by Answer_Her — June 6, 2010 @ 1:32 pm
I bet Healthy Recipes in the search bar at the top of the yahoo home page would yield the results you desire.
Comment by Tom — June 6, 2010 @ 2:21 pm
It’s summer, so fire up your grill. Marinate your meat in balsamic vinegar and olive oil (it cooks off so you don’t get the calories) and then season with your favorite seasonings (my husband loves to use McCormick’s Montreal Steak Seasoning…on everything, not just steak), and slap it on the grill. You can also broil it.
Steam some veggies, and then season with some Good Seasons salad dressing mix (Italian)…or just throw in some fresh herbs. We have mint growing in our yard. It tastes really good on steamed carrots. Plant it where you don’t care if it takes over, because it will…it goes nuts, but it’s pretty and smells good. In the fall, pick it, wash it, and stick it in a freezer bag in your freezer. Once it’s frozen, it will crumble up and you can use it all winter in your favorite recipes. Fresh is better, though.
For something different, take some grilled chicken, slice it up, and make gyros…get some fresh pitas, put your chicken in there with onion, lettuce, tomatoes and cucumber, then spoon on some yogurt sauce (Tzatziki)
1 c. plain nonfat yogurt (Greek style is best)
1 t. oilive oil
1/2 c. minced cucumber
1 clove fresh garlic, minced
1/2 c. minced onion
2 T fresh dill, or 1 t. dried dill
2T fresh mint or 1/2 t. dried mint
1 T. balsamic vinegar (or 1 t. lemon juice)
1/8 t. salt
Comment by arizwldcat — June 6, 2010 @ 3:08 pm
I think chicken breast is one of the best diet foods out there. It’s low in fat, cholesterol, and calories, and packs in the protein. I’ll give you a couple of good meals with chicken.
Note: shrimp can often be substituted in many chicken dishes, and it is not high in calories at all. 5 extra large shrimp are about 110 calories, and offer protein. They also contain cholesterol, but they have omega-3 as well, so it balances out.
***Caesar Salad with Spicy Shrimp***
4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces
Directions
Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
***Chicken Stir-Fry Wraps***
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)
Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
***Lighter Sesame Noodles***
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes
Directions
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
Helpful Hint
You’re likely to have most of the ingredients for the easy no-cook sauce (including heart-friendly peanut butter) in your pantry.
Try this link for a ton of great diet recipes that are fairly quick and simple..my favorite place for healthy eating..
http://www.marthastewart.com/diets-and-dieting?lnc=455edfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=leftnav_food_healthy-recipes
Comment by Miami Lilly — June 6, 2010 @ 3:13 pm