Easy Resipes?

Question

What are some easy recipes that are healthy? I don’t want to make anything big just going to be for my slef.

Answer 1

Here is few health recipes i pulled up:
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Smoked Ham and Rosemary Pasta Recipe

4 cups cooked egg noodles (approx. 3 cups uncooked)
1 teaspoon olive oil
1 medium onion, chopped
1 pound mushrooms, quartered (approx. 4 cups)
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon-style mustard
1 cup reduced sodium chicken broth
8 ounces smoked lean ham steak, cut into strips
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon black pepper and salt to taste

Prepare noodles according to package directions. Heat oil in large saucepan over medium heat until hot. Add onion and saute until transparent. Add mushrooms and continue cooking for 6-8 minutes or until tender. Reduce heat to low and stir in flour. Stir over low heat for 2-3 minutes. Add wine, mustard and chicken broth and mix well. Bring sauce to boil over medium heat. Stir in ham, rosemary, salt and pepper then cover and simmer until heated through. Pour sauce over hot noodles and toss to coat.

Makes 4 Servings
Serving Size: 8 ounces noodles and 6 ounces sauce

Nutrients per serving:
Calories: 343
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 63 mg
Sodium: 993
Carbohydrate: 40 grams
Protein: 23 grams
Dietary fiber: 3 grams
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Italian Chicken and Vegetables Recipe

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables

Nutrients per serving:
Calories: 182
Total fat: 2 grams (10% of calories)
Saturated fat: trace
Cholesterol: 66 mg
Sodium: 512 mg
Carbohydrate: 13 grams (28% of calories)
Protein: 29 grams (63% of calories)
Dietary fiber: 3 grams



Exchanges per serving*:
Starch/Bread 0
Lean Meat 3 1/2
Vegetable 2
Fruit 0
Non-fat Milk 0
Fat 0
Other Carbohydrate 0
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Grilled Steak with Red Pepper Sauce Recipe

4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.

Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.

Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings
Serving Size: 4 ounces meat and 4 ounces sauce



Nutrients per serving:
Calories: 204
Total fat: 5 grams (23% of calories)
Saturated fat: 2 grams
Cholesterol: 66 mg
Sodium: 313 mg
Carbohydrate: 14 grams (29% of calories)
Protein: 24 grams (49% of calories)
Dietary fiber: 3 grams



Exchanges per serving*:
Starch/Bread 0
Lean Meat 3
Vegetable 1 1/2
Fruit 0
Non-fat Milk 0
Fat 0
Other Carbohydrate 1/2

Answer 2

My fashionable baked mac and cheese is from good Eats with Alton Brown on foodstuff community. I connected the region for that recipe. even with the undeniable fact that, i'm putting the following his recipe for a range-correct mac and cheese, it really is swifter. a million/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 oz. evaporated milk a million/2 teaspoon warm sauce (that you'll omit) a million teaspoon kosher salt sparkling black pepper 3/4 teaspoon dry mustard (countless the comments stated to diminish down on the dried mustard, per chance in ordinary words use a million/2 or a million/4 teaspoon) 10 oz. sharp cheddar, shredded (I purely purchase it preshredded from a bag). In a large pot of boiling, salted water prepare dinner the pasta to al dente and drain. go back to the pot and melt contained in the butter. Toss to coat. Whisk mutually the eggs, milk, warm sauce, salt, pepper, and mustard. Stir into the pasta and upload the cheese. Over low warmth proceed to stir for 3 minutes or till creamy.

Answer 3

Peel a grapefruit, separate out the segments and peel the "skin" off each one (or you can buy it that way but it is $$$). Peel and slice an avocado and put with the grapefruit. Shake a little bit of garlic salt on it. Squeeze a half a lime over it.........mmmmmmm makes my stomach growl.

Answer 4

http://easy.betterrecipes.com/index.html