Anyone know of healthy easy to make recipes?
jackblack asked:
By healthy i mean low fat, low calorie, preferably non vegetarian, tasty and filling!
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Tags:Easy To Make Recipes,Healthy Recipes,Low Calorie
By healthy i mean low fat, low calorie, preferably non vegetarian, tasty and filling!
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June 27th, 2009 at 8:02 pm
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blt’s but substitute the bacon with rice and the bread with rice cakes and instead of mayo dip it in water.
June 29th, 2009 at 9:03 pm
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Here are a couple standard healthy recipes:
Lemon Baked Fish:
1 Lb Haddock or Flounder Fillets — Fresh Or Frozen
1 Tbsp Butter or margarine
4 teaspoon Lemon juice
1 teaspoon Lemon rind — grated
1/8 teaspoon Salt
1 Dash Pepper
1/8 teaspoon Rosemary
If frozen thaw the fish overnight in the refrigerator. Turn on oven and allow to preheat to 350º F (moderate). While the oven is preheating: Assemble all necessary ingredients to work area. Grate the lemon rind and place in a bowl. Cut the lemon and squeeze. Measure 4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl. Microwave or place in oven until butter is melted. Mix well. Divide the fish into 6 servings and place in a single layer in a baking dish. Pour the butter seasoning mixture evenly over the fish. Bake for 25 minutes or until the fish flakes easily.
Serving Size: About 2.7 oz
Serves about 5
Calories 83.6 Calories from fat 25.8% Fat 2.4g Carbohydrates 0.4g Fiber 0.1g Protein 14.4g Sodium 115mg
Shrimp and Snow Peas
1 pound raw shrimp — peeled and deveined
1 tablespoon cooking wine
1 teaspoon fresh lemon juice
1/4 teaspoon Mrs. Dash Seasoning
2 teaspoons cornstarch
2 cups fresh snow peas
1 green onion — chopped
1 tablespoon minced fresh ginger
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
1. Rinse shrimp with cold water and pat dry.
2. In bowl combine wine, lemon juice, seasoning and cornstarch. Add the shrimp and marinate in the refrigerator for 30 minutes.
3. Lightly coat a non-stick wok or frying pan with cooking spray and place over medium heat. Reserving the marinade, add the shrimp and saute until they just turn pink, 2-3 minutes. Transfer to a bowl.
4. Add the snow peas, onion, and ginger to the pan and stir-fry for 2 minutes. Add the reserved marinade and soy sauce to the pan along with the cooked shrimp. Mix the ingredients well and continue to cook until most of the sauce is absorbed, 1-2 minutes. Transfer to serving bowl, sprinkle with sesame oil and serve hot.
Serving Size : 5
Serving Size (1/5 recipe)
Per Serving: 125 Calories, 1g Fat, 3g Fiber
Balsalmic Chicken
1/4 cp flour
3/4 tsp salt — divided
3/4 tsp freshly ground black pepper — divided
4 skinned & boned chicken ****** halves — (about 5 oz. each)
2 tbsp olive oil
1 large red onion — halved & sliced thin
1 c chicken broth — approximately
2 tbsp balsamic vinegar
2 tsp fresh thyme leaves — or 1/2 teaspoon dried
1. Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.
3. Add onion to skillet and saute 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. (If onion isn’t soft after cooking 7 minutes, add a little more broth and continue cooking until it is.)
4. To serve: Place chicken on serving plates and spoon on onions and sauce.
Serves 4.
Chicken Gumbo
1 ( 10-ounce) package frozen chopped onion, celery, and pepper seasoning blend
1 teaspoon olive oil
2 tablespoons all-purpose flour
1 cup canned reduced-sodium chicken broth
1/4 teaspoon hot sauce
1 (14 1/2-ounce) can Cajun-style stewed tomatoes, undrained
1 (10-ounce) package frozen sliced okra
1 1/2 cups frozen diced cooked chicken breast
1. Cook frozen seasoning blend in olive oil in a large nonstick skillet over medium-high heat, stirring constantly, 3 minutes. Add flour, stirring well. Add chicken broth, hot sauce, and tomatoes, cook 3 minutes or until mixture is thickened. Add okra and chicken, cover and cook 8 minutes or until okra is tender.yields 5 (1-cup) servings