What's your favorite health-conscious recipe?!
How do you season your healthy chicken or prepare your quinoa!?
I'm looking for delicious healthy recipes you've created on your own or snagged from an unpopular source!.
Thanks!Www@FoodAQ@Com
I'm looking for delicious healthy recipes you've created on your own or snagged from an unpopular source!.
Thanks!Www@FoodAQ@Com
Answers:
*Chicken Ratatouille
3- to 3 ? pound cut-up broiler-fryer chicken, skin removed
I teaspoon salt
? teaspoon pepper
1 can (14 ? ounces) stewed!. tomatoes, undrained
4 cups 3 x I x ? -inch pieces eggplant (about 1 small)
2 cups ? -inch slices zucchini (about 1 medium!.)
2 cups small whole mushrooms (8 ounces)
? cup chopped!. onion (about 1 medium)
2 tablespoons capers, drained, if desire
2 teaspoons onion powder
I teaspoon garlic powder
1 teaspoon dried oregano leaves
Heat oven to 450'!. Spray rectangular pan, 13 x 9 x 2 inches, with nonstick cooking spray!.Sprinkle chicken with salt and pepper!. Place chicken in pan!. Bake uncovered about 20 minutes or until light brown!.
Reduce oven temperature to 350'!. Remove chicken from pan!. Mix remaining ingredients in pan; add chicken!. Cover and bake 30 minutes!. Spoon sauce in pan over chicken!. Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut!.
ENJOY :-)
Www@FoodAQ@Com
3- to 3 ? pound cut-up broiler-fryer chicken, skin removed
I teaspoon salt
? teaspoon pepper
1 can (14 ? ounces) stewed!. tomatoes, undrained
4 cups 3 x I x ? -inch pieces eggplant (about 1 small)
2 cups ? -inch slices zucchini (about 1 medium!.)
2 cups small whole mushrooms (8 ounces)
? cup chopped!. onion (about 1 medium)
2 tablespoons capers, drained, if desire
2 teaspoons onion powder
I teaspoon garlic powder
1 teaspoon dried oregano leaves
Heat oven to 450'!. Spray rectangular pan, 13 x 9 x 2 inches, with nonstick cooking spray!.Sprinkle chicken with salt and pepper!. Place chicken in pan!. Bake uncovered about 20 minutes or until light brown!.
Reduce oven temperature to 350'!. Remove chicken from pan!. Mix remaining ingredients in pan; add chicken!. Cover and bake 30 minutes!. Spoon sauce in pan over chicken!. Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut!.
ENJOY :-)
Www@FoodAQ@Com
Chicken Soup!.
1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe!. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through!. Should only take about 8 to 10 minutes!.
Dice the onion!. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves!.
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes!. Remove the breasts and set aside!. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes!. Remove and set aside!.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible!. This is the hardest part of the recipe!. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife!.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink!. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes!. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves!. Cover and simmer until chicken breasts are cooked, about 20 minutes!. Increase the heat if necessary!.
Remove chicken breasts and set aside!. Strain and reserve broth!. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables!. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes!.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones!. Shred the breast meat into bite sized pieces and add to the pot!. Add thyme and reserved broth; simmer until the vegetables are tender!.
Season with salt and pepper, add parsley and serve!.
Www@FoodAQ@Com
1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe!. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through!. Should only take about 8 to 10 minutes!.
Dice the onion!. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves!.
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes!. Remove the breasts and set aside!. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes!. Remove and set aside!.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible!. This is the hardest part of the recipe!. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife!.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink!. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes!. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves!. Cover and simmer until chicken breasts are cooked, about 20 minutes!. Increase the heat if necessary!.
Remove chicken breasts and set aside!. Strain and reserve broth!. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables!. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes!.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones!. Shred the breast meat into bite sized pieces and add to the pot!. Add thyme and reserved broth; simmer until the vegetables are tender!.
Season with salt and pepper, add parsley and serve!.
Www@FoodAQ@Com
I make a Thai veggie stew that you can add chicken or tofu to it!.
I take a bag of mixed stir fry veggies that has carrots, broccoli, cauliflower, pea pods, etc!. then I add an onion, and can of water chestnuts!. I put it all in a big pot then add 1 small can of coconut milk and a table spoon of red curry paste!. Bake at 375 for 45 min or until veggies are tender!. Its great also with chicken added of cubed tofu!.Www@FoodAQ@Com
I take a bag of mixed stir fry veggies that has carrots, broccoli, cauliflower, pea pods, etc!. then I add an onion, and can of water chestnuts!. I put it all in a big pot then add 1 small can of coconut milk and a table spoon of red curry paste!. Bake at 375 for 45 min or until veggies are tender!. Its great also with chicken added of cubed tofu!.Www@FoodAQ@Com
Fake french toast
2 eggs
1 packet splenda
dash vanilla
Beat all together
Heat your pan on medium, till a drop of water sizzles!.
Place egg mixture in heated pan!. Put lid on pan!. Cook 3-5 minutes till light & fluffy!. Using the lid makes it light & fluffy :) Www@FoodAQ@Com
2 eggs
1 packet splenda
dash vanilla
Beat all together
Heat your pan on medium, till a drop of water sizzles!.
Place egg mixture in heated pan!. Put lid on pan!. Cook 3-5 minutes till light & fluffy!. Using the lid makes it light & fluffy :) Www@FoodAQ@Com
a marmalade rum, a screming orgasm with coconut on the rim, and sex on the beach - yum!Www@FoodAQ@Com