What's your favorite healthy recipe?

Question

I'm trying to eat better, but it's hard when every recipe book I come across wants me to make these strange combinations of egg frittas and asparagus with hummus (whatever that is).

I'm looking for relatively healthy, tasty recipes that you can make with things that are likely to already be in your kitchen.

(Post your recipes even if they're not particularly healthy! I'm putting together a personal cookbook and want to try one new recipe a week!)

Answer 1

I know how you feel....a lot of really healthy eating can be expensive and confusing. Here's my favorite fast, cheap, and YUMMY healthy recipes :)

Pork Chop Dinner

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups MINUTE Brown Rice, uncooked
3 cups small broccoli florets
4 bone-in pork chops (1-1/4 lb.), 1/2 inch thick
1/4 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
1/4 cup orange juice
3 Tbsp. maple-flavored or pancake syrup
2 Tbsp. sliced PLANTERS Almonds, toasted

BRING broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 min. Add broccoli; stir. Cover; simmer an additional 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chops; cook 4 min. on each side or until lightly browned on both sides and cooked through (160°F). Remove from skillet; cover to keep warm.
ADD dressing, orange juice and syrup to skillet. Bring to boil on medium-high heat; cook 3 min. or until sauce is reduced by one half. Serve chops and rice drizzled with the sauce; sprinkle with almonds.

Chopped Salad Italiano

4 cups torn romaine lettuce
1-1/2 cups chopped tomatoes
1 cup whole- or multi-grain rotini pasta, cooked, drained
3/4 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
1 cup chopped unpeeled cucumbers
1 pkg. (6 oz.) OSCAR MAYER 96% Fat Free Honey Ham, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing

PLACE lettuce on serving platter. Arrange remaining ingredients except dressing on lettuce.
DRIZZLE with dressing. Toss just before serving.

Parmesan Chicken

1/2 cup KRAFT 100% Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)

PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken breasts are no longer pink in centers and juices run clear (170°F).

Beef & Veggie Stir Fry

2 cups MINUTE Brown Rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained
1/4 cup PLANTERS Dry Roasted Peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.
TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.
SERVE steak mixture over rice; top with peanuts.

Bistro Chicken Pasta Salad

2 cups cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared GOOD SEASONS Italian Salad Dressing & Recipe Mix for Fat Free Dressing
1/3 cup lightly packed fresh basil leaves, cut into strips
1/4 cup chopped red onion
1/4 cup chopped sun-dried tomatoes (not oil packed)
2 boneless skinless chicken breast halves, grilled or broiled, cut into 1/4-inch slices

TOSS all ingredients except chicken.
TOP pasta mixture with chicken. Serve warm or chilled.

Creamy Rice, Chicken and Veggie Dinner

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 lb. boneless skinless chicken breasts, cut into thick strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1 pkg. (8 oz.) baby or torn spinach leaves (8 cups packed leaves)
1 cup chopped tomatoes (about 1 large)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

HEAT dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
STIR Neufchatel cheese into rice mixture until melted. Add spinach (skillet will be full); cover. Cook 1 min. or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.
REMOVE from heat; let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.

Melon Bubbles

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
2-1/2 cups cold club soda or seltzer
1 cup melon balls (cantaloupe, honeydew and/or watermelon)

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
MEASURE 1 cup thickened gelatin into medium bowl; set aside. Stir melon balls into remaining gelatin. Spoon into 8 champagne glasses or dessert dishes.
BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses. Refrigerate 3 hours or until firm.

Easy Strawberry Mousse

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 cups sliced strawberries

BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.
STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.
SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftover desserts in refrigerator.

Answer 2

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 3

I have all sorts of recipes I love but this one is really easy.

Bean Burritos

In a food processor put in 1 can of kidney beans (drained and rinsed)
2 or more cloves of garlic
chili powder (2 - 4 tsp)
2 table spoons olive oil (or what ever oil you have on hand)

Grind that up in the food processor, add a little water if it is too thick.

Put a blob of the kidney bean mixture onto a tortilla (the soft flat bread) Spread it out, sprinkle on cheese of your choice. Cheddar is good. Roll into tube shape. Repeat until mixture is finished.

Place each roll into an oiled baking pan fold side down. Pour salsa over it all, cover with foil and bake at 350 for approx 25 - 30 Min's.

Serve on it's own or with a green salad.
My family loves this and it is fast and easy.

Answer 4

It's kind of spicy but I love it. Thin rice noodles cooked drained, and drizzled with sesame oil then a nice salad of lettuce, red cabbage, sliced cucumbers and dried seaweed, half a boiled egg and kimchi (if you'd like) on top with a nice spicy and sweet korean hot sauce. I first tried this at a restaurant, then I looked at it, and it's soooo easy to make, just need the right sauce! So good, soooo very healthy, you can lighten on the hot sauce though, there's a reason it's for dipping, and you can cook the noodles or place the amount of salad you want in it, for me, it all ends up in my mouth and lots of the sauce too!

Answer 5

Farfalle Pasta with Broccoli and Ricotta
This recipe serves: 6


1 pound farfalle pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
4 cups broccoli florets
salt, to taste
freshly ground black pepper
1/8 teaspoon nutmeg
1 cup part skim ricotta cheese



1. Bring a large pot of salted water to a boil. Drop the pasta in it and cook for 12 to 14 minutes, until al dente.
2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 30 seconds. Add the broccoli florets, salt, pepper and nutmeg and cook for 3 to 4 minutes, just until the broccoli begins to get tender. Remove from heat and place the broccoli mixture in a large bowl with the ricotta cheese.

3. Drain the pasta and immediately toss it with the broccoli and ricotta.

Serving Size: about 2 cups

Answer 6

Fried Chicken, Mashed Potatoes with lots of BUTTER, corn with lots of BUTTER, and macaroni and cheese! lol! What are you laughing about? That's healthy to me! That one meal is enough to keep me going for 3 days. lol!

Answer 7

have you tried Crab Cakes with Curry Sauce? or Chicken Meat Rolls? http://recipescorner.blogspot.com/ i found this site, they are adding recipes almost daily. you can contribute there also.

Answer 8

granola Carmel and raises its healthy ad good

Answer 9

there are lots of what you are looking for at:

www.kraftfoods.com

Answer 10

Low fat oatmeal cookies
Ingredients:
1 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Shortening
1/4 c Applesauce
1/2 c Sugar
1/2 c Brown sugar
1 Egg; or 1/4 cup substitute
1 ts Vanilla
1 1/3 c Oats
1/2 c Raisins; optional
Instructions:
Preheat oven to 375. Lightly spray cookie sheet with Pam. In large bowl mix flour baking powder baking soda and salt. In a separate bowl whisk together shortening applesauce sugars egg and vanilla until shortening breaks into pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop rounded tsp onto cookie sheet 2" apart. Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes. 60 calories and 1 gram of fat.

Roasted Vegetable Soup with Thai Pesto
2 baby eggplants, cut into chunks
2 red bell pepper, deseeded, cut in chunks
300g butternut squash (pumpkin), peeled, cut into chunks
1 large sweet potato, peeled, cut into chunks
1 spanish onion, peeled and quartered
2 zucchinis, cut into chunks
2 carrots, peeled, cut into chunks
6 cloves garlic, unpeeled
2 tablespoons olive oil
2 x 10g vegetable stock cubes
3 ½ cups water
Pesto
1 bunch coriander leaves and stems, roughly chopped
1 bunch mint, leaves picked
1 lemon, juice only
2 cloves garlic
2 tablespoons finely grated parmesan cheese
1 tablespoon olive oil
Places vegetables and garlic in two roasting dishes. Toss in olive oil. Bake in a moderate oven (356°F) for 45 minutes or until tender, stirring occasionally.
Remove skin from garlic. Place all vegetables, garlic, stock cubes and 1 cup of water in a food processor. Process.
Return to saucepan, add remaining water, bring to the boil, reduce heat and simmer for 10 minutes.
To make pesto, place coriander, mint, lemon juice, garlic and parmesan cheese in a blender. Blend to combine. Add oil with the motor running. Blend well. Serve soup topped with a spoonful of pesto and enjoy with a crusty wholegrain roll or Garlic bread Yummm.

Hearty Vegetable Noodle Soup
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
650g butternut squash, peeled and diced
1 red bell pepper, diced
3 cups salt reduced vegetable stock
3 cups water
1 cup brown lentils, rinsed
1 x 420g can four bean mix, drained and rinsed
1 x 270g can corn kernals, drained
60g thin spaghetti, broken into pieces
1 cup baby spinach
Heat oil in a large saucepan. Add onion, garlic, butternut squash and bell pepper and cook over medium-high heat for 1-2 minutes.
Pour in stock and water and add remaining ingredients. Bring to the boil, then reduce heat and simmer covered for 20 minutes.
Stir through spinach and serve.

oh and
Low-Cal Peach Jelly Recipe
2 cups fresh peaches, finely chopped
1/3 cup sugar
A few gratings of fresh nutmeg
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
1 envelope unflavored gelatin
1 cup water
In a medium saucepan, combine fruit, sugar and nutmeg, crushing fruit slightly (a potato masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel.
Sprinkle gelatin over water; let stand 1 minute.
Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and refrigerate. Calories 12 Use within 2 weeks!

Low Fat Chocolate Chip Cookies

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 1/2 tbsp margarine
2 tsp vanilla extract
1 egg white
1 1/4 cups all-purpose flour
3/4 tsp baking soda
dash of salt
2/3 cup miniature semi-sweet chocolate morsels

Preheat oven to 400 degrees.

In large bowl, combine sugars, margarine, vanilla and egg white. Mix until
smooth. Stir in flour, baking soda and salt. When the mixture is smooth, stir in chocolate chips.
Shape dough into 1-inch balls and place 3 inches apart on an insulated baking sheet. Bake for 8-10 minutes or until brown. Cool 5-7 minutes before removing from baking sheet. Makes 2 dozen cookies

Spinach Baked Macaroni Cheese
Macaroni - 1lb
Spinach leafs - 3 to 4 cups (torn)
Low fat ricotta cheese - 15oz
Low fat cheddar cheese - 2 cups
Grated parmesan cheese - 1/4 cup
Skim milk - 1 3/4 cups
Tabasco sauce - 2 tsps
Salt - 1tsp
Pepper - 1/2 tsp
Paprika - 1 tsp
Find bread crumbs - 1/4 cup
Brown mustard - 2 tsps
Egg substitute - 1/2 cup

Preheat oven to 375.
Spray a 9X13 baking dish with oil.
Cook macaroni according to package directions.
Mix the low fat ricotta cheese, milk, mustard, tabasco sauce, egg, salt and pepper in a food processor.
Drain the macaroni then add in the cheddar and spinach. Stir until cheese is melted.
Stir in low fat ricotta cheese. Then put this into the baking dish.
Sprinkle the parmesan cheese, paprika, and bread crumbs over the macaroni. Bake at 375 for 25 to 30 minutes.

Spicy Shrimp Recipe
Peeled tiger shrimps - 250g (skinned)
Rotini (or other types of pasta) - 250g
Minced garlic - 1 to 2 teaspoons
Lemon juice - 1 tablespoon
lemon grind
Jalapeno peppers - 1 to 2 (dice)
Salt - 1 teaspoon
Dry white wine - 4 tablespoons
Tomato - 1 (chopped)

Mix the shrimp with garlic, lemon grind, and jalapenos. Boil the pasta until they're soft. Then drain.
Heat 3 tablespoons of oil in a frying pan to medium high. Mix in the shrimps, and stir until all cooked. Add in the tomatoes, salt, lemon juice, and white wine.
Add in the pasta, and cook for 2 to 3 minutes, and stir. Serve.

Answer 11

Beer and Pizza and or beer and chicken...............lol