I need a healthy recipe that I can cook for my mom for Mother's Day!?!
My mom is trying to watch her weight so I don't want to cook her anything she won't eat!. What are some healthy recipes that I can prepare for breakfast/brunch and dinner!? Thank you so much for the help!Www@FoodAQ@Com
Answers:
Does your mother like muffins!? You could make bran or oatmeal muffins with raisins as part of the brunch along with a nice fresh fruit salad!. For dinner, you could grill some chicken with or without a low cal bbq sauce and serve it with herbed rice and green beans!. Some yogurt or more fresh fruit for dessert would be good to finish off the meal with something sweet but healthy!
For herbed rice, use 2 cups water and 1 cup rice unless you're using Minute Rice then follow it's directions!. Before bringing the 2 cups water to a boil, add 1/2 tsp!. instant chicken boullion (or 1 cube) plus your choice of herbs!. I normally use about 1 Tbs!. of parsley and then 1/2 to 1 tsp!. of the following: chives, oregano, basil and then sage and about 1/4 tsp!. of paprika!. Bring all this to a boil, then stir in the rice!. Reduce heat to low, cover and then let simmer for 20 minutes!. Remove from heat; fluff with a fork and serve!.
Enjoy your Mother's Day with your mom!. I'm sure she'll appreciate you doing the cooking for the day!Www@FoodAQ@Com
For herbed rice, use 2 cups water and 1 cup rice unless you're using Minute Rice then follow it's directions!. Before bringing the 2 cups water to a boil, add 1/2 tsp!. instant chicken boullion (or 1 cube) plus your choice of herbs!. I normally use about 1 Tbs!. of parsley and then 1/2 to 1 tsp!. of the following: chives, oregano, basil and then sage and about 1/4 tsp!. of paprika!. Bring all this to a boil, then stir in the rice!. Reduce heat to low, cover and then let simmer for 20 minutes!. Remove from heat; fluff with a fork and serve!.
Enjoy your Mother's Day with your mom!. I'm sure she'll appreciate you doing the cooking for the day!Www@FoodAQ@Com
Salsa Chicken
Throw frozen 3 boneless breasts in crockpot
Sprinkle a pkg of taco seasoning on top
Pour a jar of salsa over top
Cook on low 8 hours or high 3 - 4 hours
Leave as is or shred the chicken, leave it in the salsa mixture, and top it with shredded sharp cheese!. Eat rolled up in tortillas!.
Easy Chicken Parmesan
Favorite spaghetti sauce
boneless, skinless chicken breasts (3 - 4)
shredded mozzarella cheese, part skim ( 1/2 cup)
grated Parmesan cheese (1/2 cup)
Preheat the oven to 350 !.
Top with sauce and then the cheeses!. Bake about 30 minutes or until cheese is golden and sauce is bubbly!. Serve with pasta
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Oatmeal Banana Bars
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
* Choose ripe bananas that have some dark brown flecks on the peel!. Use enough to make about 1 cup mashed!.
Cream the margarine and brown sugar until light and fluffy!. Add the egg substitute, salt, bananas, vanilla and peanut butter!. Beat until very well mixed!. Stir in the oats and blend thoroughly!. Grease a 13 x 9 x 2-inch pan!. Spread the mixture evenly in pan!. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean!. Cool slightly, then cut into bars of about 1 x 2 inchesWww@FoodAQ@Com
Throw frozen 3 boneless breasts in crockpot
Sprinkle a pkg of taco seasoning on top
Pour a jar of salsa over top
Cook on low 8 hours or high 3 - 4 hours
Leave as is or shred the chicken, leave it in the salsa mixture, and top it with shredded sharp cheese!. Eat rolled up in tortillas!.
Easy Chicken Parmesan
Favorite spaghetti sauce
boneless, skinless chicken breasts (3 - 4)
shredded mozzarella cheese, part skim ( 1/2 cup)
grated Parmesan cheese (1/2 cup)
Preheat the oven to 350 !.
Top with sauce and then the cheeses!. Bake about 30 minutes or until cheese is golden and sauce is bubbly!. Serve with pasta
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Oatmeal Banana Bars
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
* Choose ripe bananas that have some dark brown flecks on the peel!. Use enough to make about 1 cup mashed!.
Cream the margarine and brown sugar until light and fluffy!. Add the egg substitute, salt, bananas, vanilla and peanut butter!. Beat until very well mixed!. Stir in the oats and blend thoroughly!. Grease a 13 x 9 x 2-inch pan!. Spread the mixture evenly in pan!. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean!. Cool slightly, then cut into bars of about 1 x 2 inchesWww@FoodAQ@Com
a salad with onions and add ranch dressing
make sure the sauce is fat free
onions!.!.!.Www@FoodAQ@Com
make sure the sauce is fat free
onions!.!.!.Www@FoodAQ@Com
Chili-Rubbed Steaks & Pan Salsa
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1!. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt!. Heat oil in a medium skillet over medium-high heat!. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare!. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa!.
2!. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes!. Remove from heat, stir in cilantro and any accumulated juices from the steaks!. Serve the steaks topped with the salsa!.
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Oven-Barbecued Pork Chops
1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce (see Tip)
1!. Preheat oven to 400°F!.
2!. Sprinkle pork chops with salt and pepper!. Heat 2 teaspoons oil in a large ovenproof skillet over high heat!. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side!. Transfer to a plate!.
3!. Add the remaining 1 teaspoon oil to the pan!. Add onion and cook, stirring, until softened, 3 to 4 minutes!. Stir in garlic and cook, stirring, until fragrant, 30 seconds!. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute!. Stir in barbecue sauce!. Return the pork chops to the pan, turning several times to coat with the sauce!.
4!. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle
and an instant-read thermometer registers 145°F, 6 to 10 minutes!. Serve the sauce over the pork chops!.
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Tropical Cucumber Salad
3-5 teaspoons fish sauce (see Shopping Tip)
1 teaspoon freshly grated lime zest, plus more for garnish
2 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper
1 medium English cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dice (see Kitchen Tip)
1/4 cup chopped fresh cilantro
Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined!. Add cucumber, avocado, mango and cilantro; gently toss to coat!. Serve garnished with lime zest, if desired!.
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Bananas in Brown Sugar-Rum Sauce
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling!. Add rum, lime juice and cinnamon and cook until slightly thickened!. Add bananas and cook, stirring, until tender!. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt!.Www@FoodAQ@Com
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1!. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt!. Heat oil in a medium skillet over medium-high heat!. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare!. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa!.
2!. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes!. Remove from heat, stir in cilantro and any accumulated juices from the steaks!. Serve the steaks topped with the salsa!.
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Oven-Barbecued Pork Chops
1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce (see Tip)
1!. Preheat oven to 400°F!.
2!. Sprinkle pork chops with salt and pepper!. Heat 2 teaspoons oil in a large ovenproof skillet over high heat!. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side!. Transfer to a plate!.
3!. Add the remaining 1 teaspoon oil to the pan!. Add onion and cook, stirring, until softened, 3 to 4 minutes!. Stir in garlic and cook, stirring, until fragrant, 30 seconds!. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute!. Stir in barbecue sauce!. Return the pork chops to the pan, turning several times to coat with the sauce!.
4!. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle
and an instant-read thermometer registers 145°F, 6 to 10 minutes!. Serve the sauce over the pork chops!.
****************************
Tropical Cucumber Salad
3-5 teaspoons fish sauce (see Shopping Tip)
1 teaspoon freshly grated lime zest, plus more for garnish
2 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper
1 medium English cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dice (see Kitchen Tip)
1/4 cup chopped fresh cilantro
Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined!. Add cucumber, avocado, mango and cilantro; gently toss to coat!. Serve garnished with lime zest, if desired!.
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Bananas in Brown Sugar-Rum Sauce
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling!. Add rum, lime juice and cinnamon and cook until slightly thickened!. Add bananas and cook, stirring, until tender!. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt!.Www@FoodAQ@Com