what are some easy to make healthy foods?

Answer 1

not too much oil duhhhhhhhhh

Answer 2

Slow Cooker Baked Apples Recipe
Yields: 8 servings Prep Time: N/A Rate this Recipe Rate this Recipe
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Description: Easy to prepare dessert and can also be used as a side.
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Ingredients:
8 apples
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoon margarine
1/2 cup apple cider
1 tablespoon lemon juice
Preparation:
1. Combine raisins, pecans, and brown sugar.

2. Peel top 1/3 of apples. Remove and discard cores. Fill cavities with the raisin/pecan mixture.

3. Place in crockpot. Sprinkle with cinnamon and nutmeg; dot with margarine.

4. Add cider and lemon juice. Cook on low for 8 hours to overnight.

Answer 3

Fruit Salad

Answer 4

sweet potatoes are most nutritional vegetable,try rice cakes with different flavors,salmon or any fish 3 times a week is very good and lots of greens and not much salad dressing on it,I eat very healthy and these are my favorites!

Answer 5

med Yukon gold potatoes, scrubbed and cut into 1/4" slices
2 Tbsp extra virgin olive oil
4 skinless halibut or other fish fillets (4-6 oz each)
1 bunch (about 12 oz) slender asparagus, trimmed

6 plum tomatoes, chopped (about 1 c)
2 Tbsp chopped fresh basil or cilantro
1 Tbsp fresh lime juice
1/2 tsp minced garlic



1. Preheat oven to 400°F. Coat 13" X 9" baking dish with cooking spray. Add potatoes, drizzle with oil, and spread in even layer.

2. Roast potatoes until browned on bottom, 30 to 45 minutes. Remove from oven. Turn potatoes so browned side is up.

3. Increase oven temperature to 450°F. Place fish on potatoes. Place asparagus between fillets.

4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

5. Let stand while making salsa: Combine tomatoes, basil, lime juice, and garlic.

6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.

Makes 4 Servings

Per Serving: 356 cal, 30 g pro, 36 g carb, 10 g fat, 1.5 g sat fat, 36 mg chol, 4 g fiber, 118 mg sodium

Prep Time: 15 minutes

Cooking Time: 38-60 minutes

1 lb ground chicken
½ c chopped red bell pepper
¼ c chopped green bell pepper
¼ c chopped red onion
¼ c chopped celery

2 Tbsp chopped parsley
½ tsp dried thyme
1 clove garlic, minced
1 Tbsp light soy sauce
1c soft bread crumbs



1. Preheat oven to 350 degrees F.

2. Mix all ingredients together until just combined. Add black pepper to taste. Divide mixture to make 4 patties, and place on greased baking sheet.

3. Bake 12 to 15 minutes on each side, or until meat has reached 170 degrees F.

Variation: If you prefer, fry the patties in canola oil, 8 to 10 minutes per side.

Makes 4 Servings

Per Serving: 170 cal, 28 g pro, 9 g carb, 2 g fat, 0 g sat. fat, 65 mg chol, 1 g fiber, 280 mg sodium

Prep Time: 20 minutes

Cooking Time: 20 minutes
2 eggs
2 egg whites
3 Tbsp water
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
8 oz mushrooms, sliced

1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 oz (2 packed c) spinach leaves, chopped
3/4 c (3 oz) shredded soy mozzarella cheese



1. Preheat the oven to 200°F. Coat a baking sheet with cooking spray.

2. In a medium bowl, whisk together the eggs, egg whites, water, Italian seasoning, and salt. Coat a large nonstick skillet with cooking spray, and place over medium-high heat. Add the mushrooms, onion, pepper, and garlic, and cook, stirring often, for 4 minutes, or until the pepper starts to soften. Add the spinach, and cook for 1 minute, or until the spinach is wilted. Place in a small bowl, and cover.

3. Wipe the skillet with a paper towel. Coat with cooking spray, and place over medium heat. Pour in half of the egg mixture. Cook for 2 minutes, or until the bottom begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Cook for 2 minutes longer, or until set. Sprinkle with half of the reserved vegetable mixture and half of the cheese. Cover, and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Place on the prepared baking sheet, and place in the oven to keep warm.

4. Coat the skillet with cooking spray. Repeat with the remaining egg mixture, vegetable mixture, and cheese to cook another omelette. To serve, cut each omelette in half.

Makes 4 servings

Per Serving: 83 cal, 7 g pro, 10 g carb, 3 g fat, 1 g sat fat, 105 mg chol, 3 g fiber, 280 mg sodium

Diet Exchanges: 0 fruit, 2 vegetable, 0 milk, 1/2 fat, 0 carb, 1/2 meatfor more go to http://www.prevention.com/topic/0,5768,s1-3-82-301-0-0,00.html

Answer 6

Tuna... it comes in a can