I need healthy recipes?!
Hey there, so I'm looking to lose some weight, and just lead an overall healthy life style, so with my new exercise program, I also plan on eating more healthy, So what are some of your favorite recipes!? I'm vegetarian, so I'd appreciate vegetarian recipes! thanks!Www@FoodAQ@Com
Answers:
greek pasta salad
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl !. chill untill
ready to serve !.
veggie fajitas
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl !. chill untill
ready to serve !.
veggie fajitas
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
Summer Vegetable Tart
Vegetable recipes don't get much tastier than this!
? Stephanie Gallagher
Feel free to substitute different varieties of peppers or even different vegetables in this vegetable tart recipe!. Just be sure to cut the vegetables approximately the same size, so they cook evenly!.
Summer Vegetable Tart
* 1 Tbsp!. extra virgin olive oil
* 1 small onion, diced
* 1 clove garlic, minced (or 1 tsp!. pre-minced garlic)
* 1 medium zucchini, sliced into 1/4-inch rounds
* 1 yellow squash, sliced into 1/4-inch rounds
* 8 oz!. fresh mushrooms, wiped clean and sliced into thick slices
* 1 red pepper, diced
* 1 yellow pepper, diced
* 1 tsp!. kosher salt
* 1/2 tsp!. freshly-ground black pepper
* 2 Tbsp!. fresh thyme
* 1 refrigerated pie crust, such as Pillsbury
* 1/2 cup gruyere cheese, shredded
Preheat oven to 375 degrees F!.
In a medium skillet, heat extra virgin olive oil over medium heat!. Add onion and garlic!. Cook 1-2 minutes until onions soften, being careful not to let garlic burn!. Add zucchini, yellow squash, mushrooms and peppers!. Cook 3-5 minutes until all vegetables are softened!. Season with kosher salt, pepper and thyme!. Remove from heat!.
Unfold refrigerated pie crust onto a floured surface!. Roll out so that pie crust is about 2 inches wider than normal!. (Normally refrigerated pie crusts come in 12-inch sizes!. So you'll want to roll the crust out to about 14 inches!.)
Place crust on a baking sheet!. Mound vegetable medley in the middle of the pie crust, leaving a two-inch border all the way around!. Fold the sides of the pie crust over the vegetable mixture, allowing most of the vegetables to remain exposed!. Sprinkle the gruyere cheese evenly over the vegetable mixture!. Bake 15 minutes or until the cheese melts and the pie crust browns very lightly!.
Serves 4-6!.
Per serving, based on 5: 300 calories, 18 g fat (8 g saturated fat), 15 mg cholesterol, 9 g carbohydrate, 2 g fiber, 7 g protein, 22% vitamin A, 190% vitamin C, 16% calcium, 5% ironWww@FoodAQ@Com
Vegetable recipes don't get much tastier than this!
? Stephanie Gallagher
Feel free to substitute different varieties of peppers or even different vegetables in this vegetable tart recipe!. Just be sure to cut the vegetables approximately the same size, so they cook evenly!.
Summer Vegetable Tart
* 1 Tbsp!. extra virgin olive oil
* 1 small onion, diced
* 1 clove garlic, minced (or 1 tsp!. pre-minced garlic)
* 1 medium zucchini, sliced into 1/4-inch rounds
* 1 yellow squash, sliced into 1/4-inch rounds
* 8 oz!. fresh mushrooms, wiped clean and sliced into thick slices
* 1 red pepper, diced
* 1 yellow pepper, diced
* 1 tsp!. kosher salt
* 1/2 tsp!. freshly-ground black pepper
* 2 Tbsp!. fresh thyme
* 1 refrigerated pie crust, such as Pillsbury
* 1/2 cup gruyere cheese, shredded
Preheat oven to 375 degrees F!.
In a medium skillet, heat extra virgin olive oil over medium heat!. Add onion and garlic!. Cook 1-2 minutes until onions soften, being careful not to let garlic burn!. Add zucchini, yellow squash, mushrooms and peppers!. Cook 3-5 minutes until all vegetables are softened!. Season with kosher salt, pepper and thyme!. Remove from heat!.
Unfold refrigerated pie crust onto a floured surface!. Roll out so that pie crust is about 2 inches wider than normal!. (Normally refrigerated pie crusts come in 12-inch sizes!. So you'll want to roll the crust out to about 14 inches!.)
Place crust on a baking sheet!. Mound vegetable medley in the middle of the pie crust, leaving a two-inch border all the way around!. Fold the sides of the pie crust over the vegetable mixture, allowing most of the vegetables to remain exposed!. Sprinkle the gruyere cheese evenly over the vegetable mixture!. Bake 15 minutes or until the cheese melts and the pie crust browns very lightly!.
Serves 4-6!.
Per serving, based on 5: 300 calories, 18 g fat (8 g saturated fat), 15 mg cholesterol, 9 g carbohydrate, 2 g fiber, 7 g protein, 22% vitamin A, 190% vitamin C, 16% calcium, 5% ironWww@FoodAQ@Com
One thing I like to do is season up a whole bunch of fresh veggies and grill or broil them!. Just until they are slightly charred and still a little crispy!. Then I make a ton of things with them during the week!. I eat a lot of greens with vinegarette, so you can assume that I have a salad with most of these!.
Quesadillas - sprinkle 1 tbsp low fat cheddar cheese on a tortilla, some of the veggies, black beans, mexican seasonings (generally cumin, chili, salt & pepper), and another tbsp cheese!. Top with another tortilla and bake at 400 for about 7 minutes!.
Toss with pasta, feta, olives, fresh oregano & fresh parsley!.
Add to arroz con gondules!.
Make a huge garden salad with it!.Www@FoodAQ@Com
Quesadillas - sprinkle 1 tbsp low fat cheddar cheese on a tortilla, some of the veggies, black beans, mexican seasonings (generally cumin, chili, salt & pepper), and another tbsp cheese!. Top with another tortilla and bake at 400 for about 7 minutes!.
Toss with pasta, feta, olives, fresh oregano & fresh parsley!.
Add to arroz con gondules!.
Make a huge garden salad with it!.Www@FoodAQ@Com
here's one,
Creamy Apple, Lemon and Honey Muesli, topped with Raspberries and Almonds:
# Mix the oats, water and fruit juice together in a bowl!. Cover and leaver in the fridge overnight!.
# In the morning, stir in the yoghurt, honey, lemon zest and grated apples – top with the raspberries and almonds!.
# The fruit can be changed to your favourite fruit!.Www@FoodAQ@Com
Creamy Apple, Lemon and Honey Muesli, topped with Raspberries and Almonds:
# Mix the oats, water and fruit juice together in a bowl!. Cover and leaver in the fridge overnight!.
# In the morning, stir in the yoghurt, honey, lemon zest and grated apples – top with the raspberries and almonds!.
# The fruit can be changed to your favourite fruit!.Www@FoodAQ@Com
http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com