Healthy dinner recipes? ( that taste good!) 10 points!?!

Fish with Parsley Sauce- Whirl in blender: 1 c. fresh parsley, one-half c. water, 2 T. lemon juice, 2 cloves garlic, crushed. Wash and Dry- 6 fish fillets. Lightly sprinkle fish with salt and pepper. Heat in frypan: 1 T. margarine or oil. Add and fry until onion is transparent: one-half small onion, finely chopped, 2 T. celery, chopped, 1 bay leaf. Fry fish fillets on both sides about 10 minutes over low or medium heat. Pour parsley sauce over fish and simmer 10 minutes. Serves 6.

HAM & SPINACH TURNOVERS WITH CIDER-MUSTARD DIPPER

2 T. Extra Virgin Olive Oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
2 cups leftover holiday ham, chopped
1 10 oz. box frozen spinach, defrosted/squeezed dry
Salt and ground black pepper
2 10-ounce tubes refrigerated pizza dough
1 egg, beaten
2 T. butter
2 T. flour
1 cup chicken stock
1 cup apple cider
1 T. grainy mustard

Preheat oven to 425 F. Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T. Add the onion and garlic to the pan, and saute until the veggies are tender, 4-5 mins. Add the ham and spinach to the pan, season everything with salt and pepper, and cook to heat the ham and spinach through, 2-3 mins. Remove the pan from the heat and let cool for a few mins. While the filling is cooling, spread the pizza doughs out onto the counter. Cut each in half widthwise and in thirds lengthwise, making 12 squares total (6 from each dough).

Portion a small scoop of the ham and spinach filling (about 1/4 cup) onto the corner of each square. Brush the edges of each square with a little of the beaten egg and fold the opposite corner over to close in the filling and make a calzone. Press the edges to seal the filling inside and brush the tops lightly with the remaining egg. Arrange all of the calzones on a baking sheet and bake until golden brown, about 15 mins.

While the calzones are baking, place a medium saucepan over medium-high heat with the butter. Sprinkle the flour over the melted butter and cook for about a min. Whisk the chicken stock, cider and mustard into the pan, and season with salt and pepper. Bring up to a bubble and simmer until thickened, 2-3 mins. Reserve warm. Serve three calzones to each person with some cider-mustard dipper alongside. Yields: 4 servings.

Rachael Ray

Simple stir-frys are healthy and simple. However, it can sometimes be hard to get started. This is a simple base that can get your stir-fry skills moving. I love it and so does the family! Enjoy

INGREDIENTS
- 4 (4 ounce) boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 tablespoons cooking oil, divided
- 2 cups broccoli florets
- 1 cup sliced celery (1/2 inch pieces)
- 1 cup thinly sliced carrots
- 1 small onion, cut into wedges
- 1 cup water
- 1 teaspoon chicken bouillon granules

INSTRUCTIONS
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

http://freechickenrecipe.com/chicken-rec…
http://www.freechickenrecipe.com

Here's something simple that I love! The chicken can be substituted for any meat or shrimp, and the veggie combos are endless-- but it's still great with just these two ingredients!

Chicken Stir Fry

Just pan fry sliced chicken breast or meat of choice in olive oil, lightly salted or seasoned to taste. Once meat is almost done, add in fresh or frozen broccoli and stir in sauce of choice (suggestions below). If using other veggies, be sure to add in based on cooking time (ie, onions take a little longer than broccoli).

Serve over white rice or with lo mein noodles, or on its own for the healthiest option.

Sauces I like:
Store-bought stir fry sauce
Chili garlic sauce (use LIGHTLY, it have plenty of kick to go around!)
Soy Sauce

You can make your own using a combination to your tastes of the following:
Oyster Sauce
Fish Sauce
worcestershire sauce
soy sauce
garlic or garlic powder
chili powder
cayenne pepper
black pepper

http://2.bp.blogspot.com/_SCHGhtxmxEw/TE…

Real Easy Chicken Fajitas Recipe:

1 ? - 2 lb. boneless, sliced, skinless chicken breasts

2 fresh limes

1 whole yellow onion

1-1 ? c. green, yellow, red peppers

1 c. shredded cheddar cheese

1 8 oz. can sliced black or green olives

2 whole coriander seeds, coarsely crushed

? - 1 tsp. oregano leaves

Dash salt

Dash of black pepper

1 c. low-fat sour cream

1 jar salsa

Flour tortillas
1. Whisk lime juice, coriander seeds, oregano leaves, salt, and pepper in a glass/ceramic bowl.

2. Stir in chicken pieces until well-coated and marinade for 10-15 minutes.

3. Heat a heavy skillet on med-high heat. DO NOT add oil! Put foil-wrapped tortillas in 325 degree oven to warm for 10 minutes or so.

4. Dump chicken into hot skillet, marinade and all, spread it around quickly and let it sear. Do not stir for about two minutes while it browns.

5. Turn chicken over and let sear again.

6. Stir and let cook for about three more minutes.

7. Add onions and fresh peppers. Let them slightly, blacken on the edges, then stir together. (Add more lime juice, if needed for moisture.)

8. Serve fajitas in warmed tortillas with toppings as desired

http://www.healthy-eating-made-easy.com/healthy-dinner-recipes.html

Yes, this one pot meal is healthy - it gives calcium, fiber, vitamins A, D and E and daily ration of milk and fat. My doctor spelled it out for me when I ranted as she put me on a diet after I gave her one of those lists with my meals I eat on it. She said this was healthier than pizza (my 2nd fav).

Creamy Mac n' Cheese

one box of your choice small pasta bits
16 slices of american or cheddar cheese
1 cup milk
1/4 lb stick butter or margarine
2 tablespoons flour or cornstarch
1 teaspoon vegetable oil
salt and pepper to taste

Boil pasta until cooked to your taste, drain, cover and set aside.

In a microwave bowl or small stove pot heat milk and butter until butter is melted and put aside.

In a another small pot put in oil on low heat and sprinkle flour/corn starch and make a roue--- gradually add a little of the butter/milk mixture and slices of the chese stirring all the while until cheese is thoroughly melted. Add salt and pepper to taste.

Put cooked pasta in a baking dish and stir in melted cheese. Top with more cheese or other toppings (olives, salsa, chopped green onions, or even sliced franks or meatballs, etc) and place under broiler for 1-2 minutes. DO NOT BURN TOP!!! Then serve.

my doctor

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Shrimp, Okra and Andouille Sausage Gumbo

Makes 8 servings

Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4
inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained

freshly cooked long-grain rice
2 tomatoes, seeded and diced

Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add
flour and stir until dark brown and fragrant, about 8 minutes. Immediately add
celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of
pan often.

Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes
and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is
tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound
rice in soup bowls. Ladle gumbo over. Garnish with tomatoes

mushroom lazanga.....youd think it wouldnt fill you up but it does
go to www.foodnetwork.com look up barefoot contessa and search for it....it is soooooooo good and filling.

I like this one - Spaghetti with Shrimp
http://mammadipino.com/?p=1627

try indian dishes like idli, dosa dhokla and many more