What are some easy, healthy recipes? (nothing weird!)?

Question

Yall are great! Thanks for all the help this is exactly what I was looking for!

Answer 1

Weight watchers Cookbooks are awesome. The recipes do not taste low fat or "diet". Also, you can go to cookinglight.com and check out their recipes (a little more complicated than the Weight Watchers recipes but easily accessible).

Happy cooking!

Answer 2

Whole Grain Healthy Banana Bread

Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature

INGREDIENTS
3/4 cup SPLENDA® Sugar Blend for Baking
3/4 cup flax seed meal
5 ripe bananas, mashed
1/4 cup skim milk
1/4 cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean

here is a salad!

INGREDIENTS
cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

DIRECTIONS
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Answer 3

Baked Salmon with linguine and broccoli

Place salmon skin side down on oiled tray/pan ...drizzle some fat free lemon dill sauce over it. [you can find this sauce in the seafood section of your grocers]

Bake for approximately 15 minutes or so [salmon is done when it 'flakes' easily or when you check it in the middle and it is no longer looking 'shiny'.

Boil some linguine - toss with olive oil and broccoli florets.

Answer 4

Taco chicken breasts
Just use a taco seasoning packet
this is good over rice or in a tortilla or a taco shell

I also like boneless chicken in the wing sauce when I am craving wings.

Answer 5

I recommend going to Culinary Chef at http://www.culinarychef.com for recipes and full menus.

Answer 6

Check links:

http://www.lifehack.org/articles/lifehack/over-100-quick-and-easy-healthy-foods.html
http://www.whfoods.com/recipestoc.php

Answer 7

Ingredients:
• 6 boneless, skinless chicken breast halves
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 6 slices deli-sliced swiss cheese
• 1 box chicken stuffing mix, prepared
• 1 tsp garlic salt
• Pepper to taste
Method:
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.

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Ingredients
8 ounces beef top round steak
1/2 cup beef broth
3 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
Nonstick cooking spray
12 ounces asparagus spears, trimmed and cut into 1-inch-long pieces (2 cups)
1-1/2 cups sliced fresh mushrooms
1 cup small broccoli flowerets
4 green onions, bias-sliced into 1-inch lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked rice

Directions
1. Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. Set aside. For the sauce, in a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.

2. Lightly coat a cold wok or large skillet with cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.

3. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from center of wok or skillet. Stir sauce; add to the wok or skillet. Cook and stir until thickened and bubbly.

4. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice. Makes 4 servings.

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Ingredients:
• 1 green pepper, diced
• 1 onion, diced
• 2-3 cloves of garlic, minced
• 2 15 oz cans of spicy chili beans (drained)
• 2 14.5 oz cans diced (or petite diced) tomatoes
• 8 oz can tomato sauce
• 3 Tbsp chili powder
• 1/2 tsp dried oregano
• 1/8 tsp ground red pepper (add a little more if you like extra spicy chili)
• Shredded cheddar cheese
• Sour cream
Method:
Saute green pepper, onion and garlic until the green pepper is bright green. (About 5 minutes) Turn heat on low. Add chili beans, diced tomatoes, and tomato sauce, stir well. Add chili powder, oregano and ground red pepper, stir well. Cook covered, over low heat for 4 hours, stirring every 15 minutes. Remove cover for 10 minutes to allow chili to thicken. Serve with shredded cheddar cheese and a dollop of sour cream.
Notes:
This recipe is also great with some cooked elbow macaroni stirred in before serving.

Number of servings: 5

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Ingredients:
• 15 oz. reduced-fat ricotta cheese
• 1 whole egg + 1 egg white
• 6 oz. shredded four-cheese Italian-style blend
• Leaves from 2 sprigs of thyme
• Morton's Lite Salt and fresh cracked pepper, to taste
• 1-28 oz can (Trader Joe's Sugo di Pomodoro brand) marinara sauce
• 1 eggplant, peeled and sliced lengthwise into 1/4" slices
• 1 large jar roasted red peppers (or 6 bell peppers, roasted and skinned)
• 3-4 sheets Barilla flat lasagna pasta
• 5 button mushrooms, sliced
• 1/4 of a red onion, sliced
• 2 garlic cloves thinly sliced
• 2 cups baby spinach
• 2 zucchini, sliced lengthwise into 1/4" slices
Method:
Preheat oven to 425F. In bowl combine ricotta cheese, egg and egg white, 1/2 cup of the shredded Italian cheese, thyme, and salt & pepper; set aside. Spread a thin layer of marinara tomato sauce in bottom of a lasagna pan. Cover bottom with eggplant. Spoon a little more marinara tomato sauce on top of eggplant. Add a layer of drained roasted peppers. Spread half of the ricotta cheese mixture, followed by another thin layer of marinara tomato sauce. Add a single layer of uncooked pasta and cover with more marinara tomato sauce. Next, sprinkle a thin layer of cheese, then layer with the mushrooms, onions, and garlic. Add remaining ricotta cheese mixture, followed by baby spinach. Add a little more sauce, then your final layer of zucchini. Spread with remaining tomato sauce and top with remaining cheese. Bake for 40-50 minutes or until browned.
Notes:
Add some more color by mixing yellow roasted peppers with the red. If desired, you may substitute cottage cheese for the ricotta cheese, and you may use 3 egg whites, instead of the whole egg and 1 white.

Number of servings: 10-12

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Ingredients:
• 4 skinless chicken breasts
• 1 large red chili pepper-finely chopped
• 1/2 jar apricot preserves
• Chili powder
• Fresh cracked black pepper
Method:
Heat oven to 375 degrees. Place chicken breasts in a glass baking dish. Mix apricot preserves, chopped chili pepper, and cracked pepper--heat on the stove until warmed through. Sprinkle chicken with chili powder and baste with a light coating of apricot sauce. Bake for 35 minutes. Coat chicken with the rest of the sauce and bake for an additional 10 minutes or until chicken is done.
Notes:
Serve with basmati rice and a green salad.