Some healthy recipes?

Question

I need some good health recipes and snacks.

Answer 1

Ok, here some. ***

Chicken Dijon

This recipe serves: 4


1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, cut into 1-inch strips
salt to taste
freshly ground black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard



1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.

3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.

Per Serving
Calories 202 Carbohydrate 3 g
Fat 6 g Fiber 0 g
Protein 34 g Saturated Fat 1 g
Sodium 404 mg
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Tomato Soup with Basil-Parmesan Cream
This recipe serves: 6


1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream



1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.


Serving Size: about 1 1/2 cups

Per Serving
Calories 114 Carbohydrate 16 g
Fat 4 g Fiber 4 g
Protein 6 g Saturated Fat 1 g
Sodium 271 mg
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Crunchy Pork Cutlets
This recipe serves: 6


1 pound pork loin, cut into 1/4-inch slices
1/2 cup all-purpose flour
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup panko (Japanese bread crumbs) or dry bread crumbs
2 tablespoons vegetable oil
tonkatsu or barbecue sauce for dipping



1. Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.
2. Dip each pork slice or cutlet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.

3. Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.

4. Drain on paper towels. Chop into slices and refrigerate until ready to serve. Serve with tonkatsu or barbecue sauce for dipping.

Number of Servings: 6
Per Serving
Calories 253 Carbohydrate 19 g
Fat 9 g Fiber 0 g
Protein 19 g Saturated Fat 2 g
Sodium 420 mg
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Herbed Jasmine Rice
This recipe serves: 4


1 cup jasmine rice
2 teaspoons extra virgin olive oil
1/3 cup chopped, mixed fresh herbs (thyme, chives, sage or parsley)
salt to taste
freshly ground black pepper



1. Bring a medium-size saucepan of salted water to a boil. Cook the rice until tender, stirring occasionally, for about 10 to 15 minutes. Drain.
2. Toss the rice with the olive oil and herbs and season with salt and pepper


Serving Size: about 1/2 cup
Number of Servings: 4
Per Serving
Calories 191 Carbohydrate 38 g
Fat 2 g Fiber 1 g
Protein 3 g Saturated Fat 0 g
Sodium 147 mg

Answer 2

Nutritious quinoa recipes will help you enjoy this superfood
Quinoa Chicken Soup

Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
3 stalks of celery, diced
3 large carrots, diced
1 teaspoon dried thyme
1 cup quinoa
4 cups chicken broth
3 cups water
2 ½ cups chopped cooked chicken breast
salt and pepper to taste

Directions
Place a large pot over medium heat and add the olive oil. Add the onion, celery, carrots and thyme and cook until the vegetables are soft. Stir in the dry quinoa and add the broth with the 3 cups of water and salt and pepper to taste. Bring to a simmer and reduce the heat. Cover and cook for 12 to 15 minutes, until the quinoa begins to soften. Add the chicken and warm through for another 5 to 7 minutes. Season and ladle into bowls. Serves 4.

Answer 3

Here is a site for weight watchers recipes, there are a lot of great ones on here

http://www.angelfire.com/journal/wwrecipes/