10 Points. Do you know any good low- calorie -easy -to- make recipes?!
I dont like sea food at all!.
ANY EASY TO MAKE RECIPE WILL BE HELPFUL!.
THANKS
(BTW) i love smoothies!. do you guys know any healthy ones!?Www@FoodAQ@Com
ANY EASY TO MAKE RECIPE WILL BE HELPFUL!.
THANKS
(BTW) i love smoothies!. do you guys know any healthy ones!?Www@FoodAQ@Com
Answers:
2 tbsp peanut butter
2 over ripe banana
2 scoops of vanilla frozen yogurt- low fat
if you like add sugar fgree caramel syrup or chocolate syrup or honey
add granola for exra fiber
blend well--
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Grilled Tomato Risotto with Portobella Mushrooms**
1 pound fresh tomatoes, halved and seeded
Drizzle of olive oil
Salt
Freshly ground black pepper
4 medium portobello mushrooms, stemmed and cleaned
1 pound fresh mozzarella cheese, sliced 1/2-inch thick
1 tablespoon olive oil
1 cup chopped onions
6 cups water
1 teaspoon chopped garlic
1 pound Arborio rice
1 tablespoon unsalted butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions (scallions), green parts only
Preheat the grill to 400 degrees!. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper!. Place on the grill and cook for 2 to 3 minutes on each side!. Remove from the grill and set aside!. Preheat the oven to 400 degrees!. Place the portobello mushroom on a parchment - lined baking sheet, cavity up!. Drizzle both sides of the mushrooms with the olive oil!. Season both sides with salt and pepper!. Fan a quarter of the cheese over each cavity of the mushroom!. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes!. Heat the olive oil in a large saute pan over medium heat!. Add the onions!. Season with salt and pepper!. Saute until the onions are slightly soft, about 3 minutes!. Add the water and garlic!. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes!. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes!. Stir in the butter, cream, cheese, and green onions!. Simmer for about 2 minutes, stirring constantly!. Remove from the heat and stir in the tomatoes!. To serve, slice each portobello into quarters!. Spoon the risotto into each serving dish!. Lay 2 slices of the portobello on top of the risotto!. Garnish with parsley
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Chicken Marsala
Ingredients
2 tsps!. olive oil
1 medium onion, chopped
1-1/2 lbs!. chicken breast halves, pounded to 1/4 inch thickness
1 cup dry Marsala wine
3/4 cup chicken stock
1 Tbsp!. cornstarch, or arrowroot powder
salt and pepper, to taste
Instructions
In a large skillet over medium-high heat, heat the oil!. Add the onion and sauté for 5 minutes!. Add the chicken and cook on each side for 5 minutes!. Add the wine and cook for about 4 minutes until the wine looks syrupy!. In a small cup, dissolve the cornstarch or arrowroot powder in the stock!. Add to the chicken and cook until the sauce is thickened, about 2 minutes!. Add salt and pepper to taste
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creamy garlic pasta with mushrooms and prosciutto
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1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese
Preparation: Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan!. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes!. Remove from heat!. Mix in 1/2 cup Parmesan cheese; cover and keep warm!.
Melt butter in large nonstick skillet over medium-high heat!. Add mushrooms; sauté until brown and tender, about 8 minutes!. Remove from heat!.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite!.
Drain pasta and return to pot!. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes!. Mix in prosciutto!. Cover and let stand 1 minute!. Transfer to bowl!. Serve, passing additional Parmesan cheese separately!.
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White cheese chicken lasagna - It has a white cheese sauce that's wonderful!
INGREDIENTS
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain, and rinse with cold water!.
Melt the butter in a large saucepan over medium heat!. Cook the onion and garlic in the butter until tender, stirring frequently!. Stir in the flour and salt, and simmer until bubbly!.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute!. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese!. Season with the basil, oregano, and ground black pepper!. Remove from heat, and set aside!.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish!. Layer with 1/3 of the noodles, the ricotta, and the chicken!. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese!. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles!. Sprinkle with parsley and 1/4 cup Parmesan cheese!.
Bake 35 to 40 minutes in the preheated oven!.
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Italian Meatloaf
2 lbs lean ground beef
1 large onion
1 small green bell pepper
3 tablespoons butter
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
8 ounces elbow macaroni
1 (10 3/4 ounce) can tomato soup
1 tomato, chopped
1/2 cup grated parmesan cheese
Peel and chop onion and green pepper!.
Melt butter in pan over medium heat!.
Add onion and green pepper and saute until tender!.
Add ground beef and saute until browned!.
Stir in Worcestershire sauce, oregano, and salt and pepper to taste!.
Meanwhile, bring a large pot of water to a boil!.
Add macaroni and cook according to package directions!.
Drain!.
Place in medium-size casserole; add ground beef mixture, soup and choped tomato!.
Mix well!.
Bake, covered with foil for 40 minutes!.
Remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese ismelted and lightly brownedWww@FoodAQ@Com
2 over ripe banana
2 scoops of vanilla frozen yogurt- low fat
if you like add sugar fgree caramel syrup or chocolate syrup or honey
add granola for exra fiber
blend well--
-----
Grilled Tomato Risotto with Portobella Mushrooms**
1 pound fresh tomatoes, halved and seeded
Drizzle of olive oil
Salt
Freshly ground black pepper
4 medium portobello mushrooms, stemmed and cleaned
1 pound fresh mozzarella cheese, sliced 1/2-inch thick
1 tablespoon olive oil
1 cup chopped onions
6 cups water
1 teaspoon chopped garlic
1 pound Arborio rice
1 tablespoon unsalted butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions (scallions), green parts only
Preheat the grill to 400 degrees!. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper!. Place on the grill and cook for 2 to 3 minutes on each side!. Remove from the grill and set aside!. Preheat the oven to 400 degrees!. Place the portobello mushroom on a parchment - lined baking sheet, cavity up!. Drizzle both sides of the mushrooms with the olive oil!. Season both sides with salt and pepper!. Fan a quarter of the cheese over each cavity of the mushroom!. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes!. Heat the olive oil in a large saute pan over medium heat!. Add the onions!. Season with salt and pepper!. Saute until the onions are slightly soft, about 3 minutes!. Add the water and garlic!. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes!. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes!. Stir in the butter, cream, cheese, and green onions!. Simmer for about 2 minutes, stirring constantly!. Remove from the heat and stir in the tomatoes!. To serve, slice each portobello into quarters!. Spoon the risotto into each serving dish!. Lay 2 slices of the portobello on top of the risotto!. Garnish with parsley
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Chicken Marsala
Ingredients
2 tsps!. olive oil
1 medium onion, chopped
1-1/2 lbs!. chicken breast halves, pounded to 1/4 inch thickness
1 cup dry Marsala wine
3/4 cup chicken stock
1 Tbsp!. cornstarch, or arrowroot powder
salt and pepper, to taste
Instructions
In a large skillet over medium-high heat, heat the oil!. Add the onion and sauté for 5 minutes!. Add the chicken and cook on each side for 5 minutes!. Add the wine and cook for about 4 minutes until the wine looks syrupy!. In a small cup, dissolve the cornstarch or arrowroot powder in the stock!. Add to the chicken and cook until the sauce is thickened, about 2 minutes!. Add salt and pepper to taste
-------
creamy garlic pasta with mushrooms and prosciutto
----------------
1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese
Preparation: Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan!. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes!. Remove from heat!. Mix in 1/2 cup Parmesan cheese; cover and keep warm!.
Melt butter in large nonstick skillet over medium-high heat!. Add mushrooms; sauté until brown and tender, about 8 minutes!. Remove from heat!.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite!.
Drain pasta and return to pot!. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes!. Mix in prosciutto!. Cover and let stand 1 minute!. Transfer to bowl!. Serve, passing additional Parmesan cheese separately!.
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White cheese chicken lasagna - It has a white cheese sauce that's wonderful!
INGREDIENTS
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain, and rinse with cold water!.
Melt the butter in a large saucepan over medium heat!. Cook the onion and garlic in the butter until tender, stirring frequently!. Stir in the flour and salt, and simmer until bubbly!.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute!. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese!. Season with the basil, oregano, and ground black pepper!. Remove from heat, and set aside!.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish!. Layer with 1/3 of the noodles, the ricotta, and the chicken!. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese!. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles!. Sprinkle with parsley and 1/4 cup Parmesan cheese!.
Bake 35 to 40 minutes in the preheated oven!.
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Italian Meatloaf
2 lbs lean ground beef
1 large onion
1 small green bell pepper
3 tablespoons butter
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
8 ounces elbow macaroni
1 (10 3/4 ounce) can tomato soup
1 tomato, chopped
1/2 cup grated parmesan cheese
Peel and chop onion and green pepper!.
Melt butter in pan over medium heat!.
Add onion and green pepper and saute until tender!.
Add ground beef and saute until browned!.
Stir in Worcestershire sauce, oregano, and salt and pepper to taste!.
Meanwhile, bring a large pot of water to a boil!.
Add macaroni and cook according to package directions!.
Drain!.
Place in medium-size casserole; add ground beef mixture, soup and choped tomato!.
Mix well!.
Bake, covered with foil for 40 minutes!.
Remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese ismelted and lightly brownedWww@FoodAQ@Com
the best lo cal snack is frozen green seedless grapes!. Just take them off the stem and place in a freezer bag!. They are unbelievably good!Www@FoodAQ@Com