What is the healthiest, tastiest dish or meal you prepare? I'm looking for light healthy meal ideas.?!
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain. Keep warm.
? Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
? Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skin
Answers: When I was married my wife HATED to compliment my cooking. This dish, from Cooking Light, made her break down and tell me it was the best pasta dish EVER! I still love and make it today.
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain. Keep warm.
? Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
? Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skin
TORTELLINI SOUP
1 tb olive oil
2 med ribs celery diced
2 med carrots diced
1 med-lg onion diced
4 cloves garlic, finely chopped
3 cans fat free chicken broth 14 oz each
1 pkg (9 oz) refrigerated tortellini (your choice)
1 can 19 oz cannelini beans, rinsed
1 bag 6oz baby spinach
? tsp nutmeg
? tsp pepper
salt to taste
Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.
This is a low fat and heart smart recipe and one of our favorite soups ever!
-- Womans Day 2003
fish packets
fresh fish, fresh or frozen veggies, vinagrette or oil and wine on top with seasonings of fresh thyme, salt, pepper
one packet meals..soo easy serve with a salad on the side or fish and veggies over top of spinach leaves
i saw a recipe on rachel ray. my family loves it. it's not light though.
http://www.rachaelrayshow.com/food/recip...
i use boneless chicken breast instead of mixed boned pieces. and i also skip the slaw. i make biscuits, a simple veggie & maybe some type of noodles with it.
it's a substitute to fried greasy chicken.
4 large skinless, boneless chicken breast halves
(about 2 pounds)
8 ounces Philadelphia–brand Garlic ‘N Herb cream cheese spread
8 slices of bacon
Pound the chicken until thin. Spread each chicken breast with cream cheese and roll up, jelly-roll style. Wrap 2 bacon slices around each roll and secure with toothpicks. In a grill pan or on a grill over medium heat, cook, turning occasionally, until done, about 25 minutes.
An easy light meal is a turkey wrap...
Warm a tortilla shell slightly and then add turkey slices, your favorite cheese and warm again.
Top with your favs...lettuce, tomato, ranch dressing or whatever sounds good!
Yum, im hungry now. Have a great day!
baked chicken breast topped with salsa. I just take a dethawed chicken breast, cover it with salsa and bake for 25 minutes. It's delicious, filling, and low in fat and calories. I usually serve it with steamed veggies! Yum!
Greek Chicken Pita roll:
Chicken breast: 2
Garlic - 4 cloves finely chopped
Thyme- 1tsp finely chopped
Oregomn - 1 tsp
Lemon juice: 1 leon
Lemon zest of half lemon
Cayenne, salt n pepper - as per taste
vegetable:
lettuce, tomatoe, green onion,cucumber
feta n hummus
mariante chicken in all teh above ingrediants for 3 hrs....
Hot a hot pan iwth soem olive oil....cook on both sides with a lid on top.
Let it cool...in meantime prepare some lettuce leaves, cucumber, spring onion, tomatoe
Hummus (readymade or homemade)
Slice teh cooled chcken....take pita bread...(warm it in microwave for 20 secs) ...spread humamr on it...put sliced chicken breats...top with vegetables n feta...roll n eat.
Here are a few of my favorites.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
I like to cook fettucine pasta, boil it, drain most of the water out. Then I add a packet of Knorr's Pasta Sauces (usually the alfredo, can be something else sometimes though like Parma Rosa) and mix with the pasta with 1 tbsp butter and ? cup milk and the bit of water that's left in the pot. Meanwhile, I have fresh broccoli,carrots, and cauliflower in the steamer, I chop them up and serve on top of the fettucine alfredo.