Healthy meal suggestions? :)?!
Looking for some healthy ideas for meals; I love cooking, so the complexity of the meal isn't an issue. I just like trying new things, and I'm trying to drop my last few pounds. Suggestions or links to recipes are fine!
Oh, and just a small factor... the only meats I really eat are fish and chicken :) Thanks!
Answers: 'Ello all.
Looking for some healthy ideas for meals; I love cooking, so the complexity of the meal isn't an issue. I just like trying new things, and I'm trying to drop my last few pounds. Suggestions or links to recipes are fine!
Oh, and just a small factor... the only meats I really eat are fish and chicken :) Thanks!
I love to cook too. I'm single, but fuss over meal for myself and always eat healthy. I mainly eat fish and chicken (turkey & turkey burgers), and my daughter is pescetarian (only fish, and even that not too often) and a wonderful cook too, so between us, there are some pretty nice, fit-for-a-healthy-king dishes created. Here are a few recipes you might like.
SHRIMP & ANGEL HAIR PASTA IN PEANUT SAUCE
(This is a very simple, full of flavor dish. I always use whole wheat pasta, so with natural peanut butter, it's a healthy dish. It presents very well for company, served with steamed broccoli and a nice salad. The broccoli can be served as a side dish or tossed in with the shrimp and served with the pasta.)
SHRIMP
- Fresh large or jumbo shrimp (enough for no. of people serving)
- juice of one lemon wedge (for shrimp)
- 2 cloves fresh crushed garlic
- 2 tblsp canola oil
- on med. high to med. heat, sauté shrimp with lemon, 1 clove crushed garlic and herbs. Keep mixture moving so as not to burn garlic, turn shrimp to brown on both sides. Just before done, add wine or vermouth. Stir well and remove from heat and set aside.
SAUCE
- rice vinegar (or cider vinegar)
- lemon (or lime) juice, & lemon or lime wedge
- ? cup white wine (or dry vermouth)
- 2 tblsp canola oil
- 2 tblsp. natural peanut butter (approx per serving)
- water for sauce consistency
- dried herbs (tarragon, basil (or chopped fresh herbs)
- chopped fresh flat leaf parsley
- steamed fresh broccoli (for side dish or toss with shrimp and pasta
- angel hair pasta
- Cook angel hair pasta
- Steam fresh broccoli florettes and toss in
- In small sauce pan over Med – med/low heat, mix peanut butter, few tblsp. vinegar, herbs, 2 cloves crushed garlic, fresh juice from wedge of lime or lemon
- add water (start with about ? cup, then add tblsp. at a time for desired consistency. Peanut butter serves as quite a thickener so don’t hesitate to add more water if needed). Mix well.
- Pour mixture over pasta, add shrimp and broccoli and toss gently
- Place each serving on plate and sprinkle fresh chopped parsley over each
CHICKEN & ZUCCHINI WITH SALSA (this is one of those easy-to-fix, but delicious and healthy dishes)
boneless, skinless chicken breasts
green pepper (cut in strips)
onion (sliced thin)
zucchini (sliced and cut in quarters)
jar of your favorite salsa
Put the chicken in a baking dish, put the peppers, onions and zucchini on top. Pour salsa over all.
Bake at 350 deg. F (175 C) for about an hour. You can cut into the check to check it. Spoon juices over during cooking a few times.
There you have it. If you like, you can buy the shredded reduced fat Mexican cheese mix to sprinkle over it. About 5 minutes before chicken is done, sprinkle on the cheese. Take out when it's melted and starts to brown.
crackers and Vina sausage
since u like chicken try grilliing it instead of frying and reduce some salt so you get less sodium.
Chicken Breast
Lemon Salt
Paprika
Olive Oil
and other spices u like, and let it marinade for like 4 hrs, and then grill it, eat with potatoes or a sald
Balsamic Chicken with Baby Spinach
Recipe courtesy Ellie Krieger
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Heat a large sauté pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Nutrition Information Nutritional Analysis per serving Calories 353 Total Fat 6 grams Saturated Fat .9 grams Protein 34 gramsCarbohydrates 42 grams Fiber 8 grams
go t food network.com and click healthy apetite recipes
these are all made by a nutiritionist ellie krieger. shes great try them!
Cooking Chicken
The Golden Rule
It is vitally important that we always remember, when preparing any type of chicken recipe, that we make sure the meat is fully and properly cooked. Chicken is not like beef, game or certain types of fish - it must never be under done.
The easiest way to tell whether chicken is properly cooked or not is to stick a skewer into the thickest part of the flesh and check that the resulting juices run clear. If there is any sign of red or pink at all, more cooking time is required.
Please always bear this in mind - under cooked chicken can be seriously hazardous to your health!
Tarragon Chicken and Mushroom Recipe
A healthy chicken recipe with a very distinctive flavour
This is intended as a lunch recipe but there is nothing to say that it cannot be served in a more substantial form as an evening meal. Try perhaps omitting the salad and serving the chicken along with some boiled brocolli and potatoes. Remember, experimentation is very often what creates the best recipes of all!
Per person for this dish, you will require:
1 skinned, free range chicken breast fillet
1 onion (peeled and sliced)
1 garlic clove (very finely chopped)
2 large closed-cup mushrooms (thickly sliced)
Olive oil
Generous pinch of dried tarragon
Salt/freshly ground black pepper
Put oven on to preheat to 200 degrees centigrade. Arrange the onion and mushroom slices intermittently on the bottom of a round casserole dish. Drizzle with olive oil and sprinkle over about one third of the chopped garlic and some tarragon. Place the chicken breasts on top, with the remaining garlic on top of them and a further sprinkling of tarragon. Season with salt and black pepper and drizzle with a little more olive oil. Put the lid on the dish and cook in the oven for about 25 to 30 minutes, depending upon the size of the fillet. Take the dish from the oven and with a metal skewer, check the chicken juices are running clear and that the meat is properly cooked. Serve on a bed of fresh rocket leaves.
Chicken and your Health
Just how healthy is it to eat chicken?
We have all read or heard about how low in fat chicken is and the arguments about free range and organic in favour of other options - but just how healthy is it and what do "organic" and "free range" actually mean?
Per person, you will require:
1 skinned chicken breast fillet
1 small avocado (stoned and peeled - see end of recipe for simple instructions)
1 clove of garlic (crushed)
1 small red chilli pepper (deseeded and very finely chopped)
Handful of fresh spinach
4 or 5 walnuts (roughly chopped or crushed)
Salt/freshly ground black pepper
Olive oil
Put the oven on to preheat to 200 degrees centigrade or equivalent. Mash the avocado in a bowl with a fork and add the garlic and chilli pepper. Season and mix well. Lay the chicken fillet smooth side down on a chopping board and either with a meat tenderising mallet or a rolling pin, gently bash it to a thickness of about 1/4 inch (1/2cm.) Care is required here or the tender flesh will come apart - remember it is not a beef steak! Spread the avocado mix evenly over the flattened chicken and carefully roll it in to a tube. Lightly sprinkle some olive oil over the base of a casserole dish and place the chicken inside. Cook for 25 minutes.
Toss the spinach leaves with the crushed walnuts and lay on a serving plate. Remove the chicken from the oven, transfer it to a chopping board and after allowing it to rest for a few minutes, slice and arrange over the salad.
Avocados
The process of removing the stone from and peeling an avocado is very simple if tackled correctly. Sit the broad bottom of the avocado on a flat surface and hold it steady with one hand. A sharp knife should then be used to cut down through the top centre until you feel it hit the stone. Turn the fruit slowly away from you so that the knife effectively traces a pattern around the entire circumference. The two halves should then be twisted gently in opposite directions and should come apart quite easily, the stone still embedded in one of them. Tap the sharp blade of the knife once, gently but firmly, on the stone. The knife should cut in to the stone and a gentle twist should remove it. The two halves can now be peeled quite easily by hand.
Healthier Eating Recipes, Tips and Ideas
Healthier Eating Options
Per person, for this recipe, you will require:
1 chicken breast fillet
2 large rashers of unsmoked bacon
1 small tomato (sliced)
2tsp coriander, cilantro in US (roughly chopped)
1 clove of garlic (finely chopped)
Freshly ground black pepper
Olive oil
4 or 5 small new potatoes (unpeeled)
Small knob of butter
Pinch of dried dillweed
Place a couple of slices of tomato on the underside of the chicken breast, cover with coriander and garlic and wrap the bacon around it. Place the parcel in the dish and cover with any remaining coriander. Add some pepper and olive oil. Put the lid on the dish and cook in a preheated oven at 200 degrees Celsius for 20/25 minutes. Check that the chicken is cooked all the way through by inserting a metal skewer or fork and ensuring the juices run clear.
NB: no additional salt is required in this dish as the bacon provides all that is necessary.
Boil the new potatoes in salted water for about 25 minutes, drain well then add the knob of butter and the dill and swirl them gently around the pot to ensure they are fully coated.