If you have any good recipes please tell.?

Question

I am only13 years old and my parents really don't eat right. They eat a lot of fried and fast and junk food. If you know any low-fat simple recipes that a 13 year old girl can make please tell me.

Answer 1

These are super easy and healthy recipes.

Chicken Soup with Spaghetti -

1 lb ground chicken breast, skinless
1/2 tsp salt
1/2 cup onions, chopped
1/2 tsp black pepper
16 oz frozen mixed vegetables, thawed
1/4 tsp garlic powder
4 cup tomato juice
2 tbsp Worcestershire sauce
4 cup water
1/2 lb spaghetti broken into thirds and cooked
1 whole chicken bouillon cube
1 tsp basil

In a large soup pot, cook chicken and onions until chicken is no longer pink. Stir in the mixed vegetables, tomato juice, water, chicken cube, basil, salt, black pepper, garlic powder, and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 30 minutes. Add cooked spaghetti to the soup mixture; heat through.

Ham and Rice Salad

1 cup long-grain or brown rice
2 to 2 1/2 cups homemade chicken stock (first recipe)
8 ounces lean ham, visible fat removed, cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels, defrosted
1 cup frozen green peas, defrosted
4 green onions with tops,thinly sliced
1 medium red yellow or green bell pepper, finely chopped
4 to 5 radishes, finely chopped
1/4 cup minced fresh parsley
1 tbsp fresh dill weed or 1 tsp dried dill weed

Dressing:
3 tbsp acceptable vegetable oil
1/4 cup herbed or wine vinegar
1/2 tsp Dijon mustard
1/4 tsp salt(optional
Freshly ground black pepper to taste

Garnish:
1 small head lettuce, preferably red leaf, rinsed and dried
Few sprigs fresh mint or parsley

Cook rice according to package instructions, substituting stock for liquid and omitting salt. Allow to cool.
In a large bowl, combine rice, ham, corn, peas, green onions, pepper, radishes, parsley and dill weed.
In a small bowl, mix together oil, vinegar, mustard, salt and pepper to make the dressing.
Combine dressing and rice mixture, tossing lightly. Store refrigerated. serve at room temperature or chilled.
Place a scoop on a bed of lettuce and garnish with mint or parsley spring.

Braised Vegetable Medley

1/4 cup dry white wine
2 tbsp each lemon juice and balsamic or red wine vinegar
2 garlic cloves
1/4 tsp mustard seed and fennel seed
1 tsp chopped fresh parsley
1 cup each sliced carrots and zucchini and quartered mushrooms
1/2 frozen pearl onion

In nonstick skillet combine 1/4 cup water, the wine, lemon juice, vinegar, garlic, mustard seed, fennel seed, and parsley, cook and cover over high heat until mixture comes to a boil, for 2 minutes.
Set sieve over small mixing bowl and pour wine mixture through sieve, reserving liquid and discarding solids. return wine mixture to skillet.
Bring wine mixture to a boil, add carrots. Reduce heat to medium-low, cover, and cook until tender-crisp, 7 minutes. Add remaining ingredients, cover, and cook until vegetables is tender, about 5 minutes.

Chicken Breast with Salsa - serves 4

4 chicken breasts without skin and bone
Pinch of celery salt and cayenne pepper
2 tbsp vegetable oil
Fresh coriander, to garnish
Corn chips, to serve

For the Salsa:
10 oz watermelon
6 oz cantaloupe melon
1 small red onion
1 green chillies
2 tbsp lime juice
4 tbsp chopped fresh coriander
Pinch of salt

Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
Finely chop the onion, split the chillies(discarding the seeds) and chop. Mix with the melon.
Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips.
Garnish with sprigs of coriander.

Grand Canyon Potatoes

2 large baking potatoes
1 tsp sunflower oil
1 small onion, finely chopped
Garlic salt
1 inch piece fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
To serve with natural yogurt and fresh coriander

Preheat the oven to 375F. Prick the potatoes with a fork. Bake for 40 minutes, or until soft.
Cut the potatoes in half and scoop out the flesh. Heat the oil in a non-stick pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, coriander and turmeric.
Stir over a low heat for about 2 minutes, then add the potato flesh and garlic salt, to taste.
Cook the potato mixture for a further 2 minutes, stirring occasionally. Spoon the mixture back into the potato shells and top each with a spoonful of natural yogurt and a sprig or two of fresh coriander. Serve hot.

Cheesy Shells - serves 10

21 PCs jumbo pasta shells, cooked
2 tbsp onion powder
3 cup homemade spaghetti sauce, divided
1 1/2 tsps salt
1/2 tsp garlic powder
1 1/2 lbs low-fat tofu, mashed
1/2 tsp basil
2 tsps parsley
2 tbsp fat-free Parmesan cheese

Preheat oven to 350. Spread two cups spaghetti sauce in a 13 x 9" pan; set aside. Add half cup water to remaining sauce and set aside.
In a mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well. Fill cooked shells with tofu mixture. Place shells into pan. Pour spaghetti sauce mixture over top. Sprinkle Parmesan cheese over top spaghetti sauce. Bake for 25 minutes, or until bubbly.

All these recipes are VERY LOW in cholesterol and pretty healthy and tasty too.

Answer 2

You can make anything! My son just turned 11, and he is a very good cook already, and he learned just by helping out in the kitchen.
One thing I would recommend if you want to cook healthier is a George Foreman grill, they're quick and easy to use for kids. Just make sure your parents supervise until they're comfortable with you using it on your own. You could marinate and grill some chicken breasts, then cut them up and put on top of a salad.
I still love my fried, fast, junk food, just like your parents. If you marinate, though, it adds so much flavor you really don't miss all the bad stuff!

Answer 3

Try these--your parents will like them too. Surprise them with dinner one night.

5 minute chicken BLT salad:

8 c torn romaine lettuce
3 c sliced chicken breast (@3/4 lb)
2 c cherry tomatoes, halved
1/2 c sliced red onion
1 c sharp Cheddar, crumbled, divided
1/4 c Ranch with Bacon dressing
2 slices bacon, crumbled

Toss lettuce, chicken, tomatoes, onion and 1/2 c of the cheese in a large bowl. Add dressing; mix lightly. Top with remaining 1/2 cup cheese and bacon.
--------------------------
5 minute shrimp and pea salad:
1 lb frozen cooked large cleaned peeled shrimp (21-30)
2 c frozen peas
6 c Boston lettuce leaves
1/2 c thinly sliced red onion
1/4 c ranch dressing

Place shrimp and peas in colander; rinse under hot water until thawed. Drain well. Place in large bowl; set aside. Arrange lettuce leaves on 4 plates to resemble cups. Add onions and dressing to shrimp mixture; toss lightly. Spoon into lettuce cups.
-------------------------
Crumb-Chicken Legs:
chicken legs (can use breasts instead)
@1 cup cheese-garlic croutons, finely crushed
parmesan
basil
milk

Crush croutons, add 1/2 c. parmesan and basil and salt.
Dip chicken legs in milk and then into crumb-mixture and
place into Pam-sprayed pan. Bake until brown and no longer pink inside 375 degrees @ 45 min.

Answer 4

CHICKEN CASHEW CASSEROLE

#3 can chow mein noodles, save 1/4 can for top
1 can mushroom soup, undiluted
1/2 can liquid (stock, milk, broth, water)
2 c. chicken
1 c. diced celery
Pepper to taste
1/4 lb. salted cashews
1/4 c. minced onion

Combine all ingredients in greased casserole. Top with noodles. Bake one hour in 350 degree oven. If dry, add more liquid.

Answer 5

There is always salads. How about baked chicken breast. Slice the breast to make a pocket. Make a mixture of cheese, sun dried tomatoes(drain them a little) and basil. Wrap in alfoil and bake on 180 for 20 minutes. Make a side salad of lettuce, tomatoes, snow peas, avocados, carrot, capsicium, red onion and anything else you like. I used toasted multigrain bread to make croutons.

Answer 6

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.