recipe for.....?

Question

a food, which is healthy, non-oily, the availability of the ingredients is easy to find ...and taste GOOD

tum..dee...dee..tum...tum...any...more...

Answer 1

Grilled Fish with thickly sliced potato cooked and grilled sprinkled with sea salt served with a tomato and cucumber salad and a dollop of natural yogurt or low-fat sour cream


Stir Fry's cook the meat in a wok lean if you like or tofu if vegetarian add a dash of soy sauce then add carrot brocolli red pepper onions and any veggies you like you can add choice of sweet sour or plum sauce if you like and serve with brown rice.

Boil pasta (wholemeal if like) till just cooked add a jar of tomato sauce or a tin of tomatoes abit of tomato pasta herbs and seasonings for a quick low fat meal also add chicken or tuna for some protein

Answer 2

STEAMED FISH WITH THYME AND TOMATO
VINAIGRETTE

1 tbsp. Dijon mustard
1/3 c. olive oil
2 tbsp. finely chopped scallions
2 tbsp. freshly chopped coriander
Pinch red hot pepper flakes (optional)
3 tbsp. rice vinegar
1/2 c. diced and peeled tomatoes
2 tbsp. grated ginger
1 tbsp. light soy sauce
Salt and pepper to taste

Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously. Stir in remaining ingredients except the thyme and fish. Keep the sauce at room temperature.

4 boneless, skinless fish fillets, about 6 oz. each (red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 tsp. dried

Pour water into steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place 1 sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with sauce spooned over the fillets.
Makes 4 servings.

Answer 3

Well that depends on what you want to eat.. salads are healthy and any veggie.. What do you wan to eat.. you can boil some chick, I put it in a saute pan a little butter season salt, pepper, garlic powder, steamed rice (brown) add some celery, onions, cilantro.. you can make a soup butternut squash soup (bake butternut squash, condensed milk(sweetened), chicken broth, season to taste blend it all together and heat in a pot.. I like smoothies apple juice firm tofu (you cant taste it)(or frozen yogurt) any fruit some ice.i like apple juice,
raspberry frozen yogurt, raspberries,blackberries,strawberries
a little ice... enjoy

Answer 4

Rice! Add 2 parts water to one part rice, boil 5 min, and let stand for 15 min. How hard is that!

Answer 5

theres 1000s -- what do you think tastes good?

Answer 6

http://recipescorner.blogspot.com/

Answer 7

maybe this will help you >>> http://healthy.betterrecipes.com/

Answer 8

Easy and much less fattening baked eggplant parmigiana (i got it from recipezaar.com and its GREAT!):


1 lb boneless skinless chicken breasts (thin sliced)
1 medium eggplant
4 TBS Italian breadcrumbs
1 cup reduced fat mozzarella cheese, shredded
1 (26 ounce) jar marinara sauce (approximately 3 cups)
2 TBS parmesan cheese, grated

Preheat oven to 350 degrees Fahrenheit.
Peel and slice eggplant.
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
Line bottom of 13x9 inch baking dish with the chicken breast slices.
Cover chicken with the eggplant slices.
Sprinkle breadcrumbs over eggplant.
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
Pour marinara sauce over cheese.
Sprinkle Parmesan cheese over top.
Bake for 30-40 minutes at 350 degrees.


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BBQ Chicken and Rice
Recipe #128093 ratings

1 (12 ounce) jar barbecue sauce ("KC Masterpiece Hickory" is great, so is "Famous Dave's")
3 bone-in chicken breasts



Pour BBQ Sauce into pan, fill the empty bottle with tap water and pour about half of it into the pan as well.
Stir until blended over low-medium heat.
Add chicken breasts
Cook chicken and sauce while stirring over med-high heat until boiling. Turn heat down to med-low, cover and let cook 45 minutes to an hour, adding water as needed.
*** you need to add the water because if you try to do it with the BBQ sauce alone it WILL burn and blacken at the bottom of the pot and is impossible to clean off.
so keep an eye on it and add more water from the bottle if needed.

eat with rice or steamed veggies.


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now, for this recipe, I can't remember all the exact amounts becuase I am in a foreign country and the sauce is not available here.

Have 1 bottle of Yoshida's original teriyaki sauce (or you can use his flavored sauce too) available. Or any other good bottled teriyaki sauce you like

bone-in chicken breast/s (bone-in ends up giving more flavor to the sauce as it cooks than boneless but u can go boneless and it will cook faster too)

half head of chopped cabbage

in a baking pan cover the chicken breast or breasts halfway or a bit above half with the Yoshida's teriyaki sauce. Bake at 375F for 50-55 minutes, turning the chicken breast over halfway through cooking.

in a frying pan, add a tad bit of oil to the pan and start stir frying the cabbage at med-high heat.. after about 3 minutes lower the heat to med-low and add several tablespoons of the teriyaki sauce the chicken was being cooked in to the cabbage. add salt and pepper to season. stir fry about a couple minutes more taking care not to burn the teriyaki sauce.

its so good!

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you can make stuffed chicken breasts .

pound as many chicken breasts as needed till they are all an even thickness. (place a sheet of plastic wrap on the surface first, place the chicken on, then place another sheet of plastic wrap before pounding)


fry some chopped onions and mushrooms (in a pan sprayed with spray oil) till mushrooms are soft then add a chopped spinach, salt & pepper, paprika, a tad bit of oregano, and some crushed garlic. cook a couple minutes and remove the pan from heat.

place this filling on the edge of each chicken breast, top with a TBS of shredded low-fat mozzarella cheese then roll up and secure with a toothpick.

bake at 375F for 20-25 minutes.


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stir-fry sauce:

1 TBS soy sauce
1 TBS oyster sauce
1 tsp sugar
1 tsp fish sauce (Thai or Vietnamese)
3 TBS water

mix all these in a bowl.

1 tsp cornstarch
3 tsp water

mix these well in a bowl.

start stir fry any combo of veggies/meats you would like with some spray oil. add the stir-fry sauce ingredients a couple minutes before everything is done. After a minute, add the cornstarch mix and it should help to thicken the sauce a bit by the time its done.

-- fish sauce smells VERY strong on its own but I assure you after it cooks with the other liquid ingredients it totally mellows out. Dont' be afraid to try using it.


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Yummy baked marinated chicken breasts(another recipe I tried from recipezaar.com):
---this recipe you need to let the chicken marinate for 24-36 hours so plan ahead!! it is worth it!

2 bone-in chicken breasts with the skin removed

marinate:
5TBS low-fat italian dressing (don't use creamy italian)
5TBS low sodium soy sauce
2 crushed garlic cloves
a dash of black pepper

mix all the marinade ingredients and pour into a baggie.

use a fork and stab each chicken breast just a few times each and place into the baggie with the marinade.

place in the refrigerator (I put it on a place in case of leakage) for 24-36 hours, turning the baggie over once if the marinade doesn't cover the whole chicken breasts.

take the chicken breasts and put in a baking dish, pour the marinade over them and bake at 375F for 45-50 minutes, uncovered.


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for a creamy tomato pasta sauce:

take any jarred pasta sauce you like and heat it up, then add a few TBS at a time of low-fat evaporated milk until it is the desired creaminess you would like.

you can use this over pasta with some grilled chicken or fish.


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chili lemon shrimp (I tried this recipe I found on recipezaar.com, but changed it a bit to suit my taste)

1 lb raw shrimp, shelled & deveined
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 tablespoon hot chili oil (the kind with ginger & garlic oils)
2 cloves crushed garlic
2 tablespoons fresh cilantro, minced



1. In a plastic zipper bag, combine soy sauce, honey, lemon juice, hot chili oil, garlic powder and cilantro.
2. Shake to mix thoroughly, then add shrimp and toss in bag to coat thoroughly.
3. Refrigerate at least one hour, up to two.
4. Transfer shrimp and marinade to a medium-hot skillet.
5. Stir-fry until shrimp are pink and cooked through, about 3 to 4 minutes.
6. Remove shrimp, and allow marinade to cook a little longer, until a little reduced sauce forms (there won't be a ton, just enough).
7. Drizzle shrimp with remaining sauce and serve immediately.



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another thing you can do is grill chicken cut in strips, onions, and bell peppers with some salt/pepper and any seasoning you like on an indoor or outdoor grill and then divvy all of it in small freezer baggies and freeze them.

When you feel like eating a salad, take one bag out, microwave it till its heated through (doesn't have to be hot, just warm) and put the baggy contents on top of some cold crisp greens.

use whatever low-fat salad dressings you like for a yummy healthy salad.



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