Recipes for Delicious But Healthy food.?

Question

Can someone tell me some recipes for really tasty but at the same time really healthy foods. Something that i can easily make at home please.
Thank you in advance.

Answer 1

I have a few:
7 Vegetarian recipes
http://groups.yahoo.com/group/rushinrecipes/message/16

Farfalle Checca
http://groups.yahoo.com/group/rushinrecipes/message/71

Southwestern Pasta Otilia
http://groups.yahoo.com/group/rushinrecipes/message/56

Juicy Lemon Chicken
http://groups.yahoo.com/group/rushinrecipes/message/24

Salsa Meatloaf
http://groups.yahoo.com/group/rushinrecipes/message/67

Southwestern Stuffed Peppers
http://groups.yahoo.com/group/rushinrecipes/message/133

6 Soup Recipes
http://groups.yahoo.com/group/rushinrecipes/message/13

Answer 2

Baked Zuchni and Tomatoes

2-3 medium zuchini's washed and sliced
1.5 cups stewed tomatoes
Garlic powder and pepper to taste
1/4 cup chopped bell pepper
1/4 cup chopped red pepper

1 cup shredded cheese (I use whatever we have in the house)

Spray caserole dish. Preheat oven to 400 degrees. Fill the bottom with zuchni, follow with tomatoes and peppers, top with cheese, bake for 25 minutes and enjoy.

Turkey Burgers

1 pound ground turkey
1 cup salsa
1/4 cup bread crumbs (seasoned)

Mix together, form into patties and grill/cook until done.

Answer 3

Hmmm....well, if you have a baby, you can start with baby back ribs.

Answer 4

Balsamic Chicken and Pears - serves 4

2 tsp vegetable oil
4 each chicken breasts, boneless
2 each pears, unpeeled and each cut into 8 wedges
2 cup chicken broth
6 tbsp balsamic vinegar
4 tsp cornstarch
3 tsp sugar
1/2 cup raisins

Heat 1 tsp vegetable oil in skillet over medium-high heat. Add chicken breasts and cook 8-10 minutes, turning once until juices run clear when sticking with fork. Remove chicken to plate. In same skillet, add remaining 1 ts vegetable oil and cook pear wedges until lightly browned and tender. In small bowl, mix chicken broth, balsamic vinegar, cornstarch and sugar until blended. Add chicken-broth mixture to skillet with pears and raisins (or any other preferred dried fruit) and bring to boiling; boil one minute, stirring constantly. Return chicken breasts to skillet and heat through. Serve with pasta with vegetables

Chicken with Balsamic Vinegar - serves 4

4 boneless chicken thighs
2 garlic cloves, crushed
3/4 red wine
3 tbsp white wine vinegar
1 tbsp oil
1 tbsp butter
4 shallots
3 tbsp balsamic vinegar
2 tbsp fresh thyme Salt and pepper Cooked polenta or rice, to serve

Make a few slashes in the skin of the chicken. Brush the chicken with the crushed garlic and place in a non-metalic dish. Pour the wine and white wine vinegar over the chicken and season to taste with a little salt and pepper.Cover and marinate in the refrigerator for as long as possible, preferably overnight. Carefully remove the chicken pieces with a slotted spoon, draining well, and reserve the marinade. Heat the oil and butter in a skillet, add the shallots and saute for 2-3 minutes, or until they begin to soften. Add the chicken pieces to the skillet and cook for about 3-4 minutes, turning, until browned all over. Reduce the heat and add half the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary. Add the balsamic vinegar and thyme and cook for a futher 4 minutes. Transfer to serving plates and serve with polenta or rice.

Beef Bourguignon

3 pounds lean beef
1/3 cup butter
3/4 pound small mushrooms
1 cup small pearl onions, peeled
1/4 cup flour
2 cups beef bouillon
2 cups red wine
1 can (5 1/2 oz.) tomato paste
4 cloves garlic, crushed
1 tsp salt
1 tsp thyme
1 bay leaf Pepper Chopped parsley

Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add the mushrooms and brown very lightly. Remove and set aside. Add the remaining butter to the pan and brown the onions. Remove and set aside. Add beef cubes to the pan in batches, browning on all sides. Remove cubes as done, and continue until all beef has been browned. Remove all beef cubes and set aside. To the remaining fat in the pan stir the flour, then add the bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground pepper. Mix sauce and meat cubes together in a large casserole dish. Cover and bake at 350 degrees F. For about 2 hours, until the meat is very tender. Add the onions for the last half hour of cooking time and the mushrooms for the last 15 minutes. Remove from oven and remove bay leaf. Sprinkle fresh parsley over top. Makes 6 to 8 servings.

Beef with Lemon Ginger Sauce - serves 4

3/4 pound flank steak
1 tbsp cornstarch
1 cup thin,diagonally sliced
1 tbsp dry sherry Carrots
2 tbsp peanut oil
1 med onion cut into chunks
10 cloves garlic minced
1 can (16 oz) cut green beans
1 Lemon ginger sauce
1 cup sliced fresh mushrooms

Lemon Ginger Sauce:
1 tbsp fresh lemon juice
1 tbsp slivered ginger root
2 tbsp honey
1 clove garlic minced
1 tbsp dry sherry
1 tsp cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tbsp oil and the garlic. Marinate for 30 minutes.

Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tbsp of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tbsp of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.

Lemon Ginger Sauce: Combine all ingredients; mix well.

Beef and Mushroom Kabobs - serves 4

1 pound boneless beef top sirloin steak, cut 1-inch thick
1 large green, red, or yellow bell pepper, cut into 1 -inch pieces
12 large mushrooms
1 package (6 ounces) long grain and wild rice blend
1 tbsp fresh balsamic vinegar
1 tbsp olive oil
1 tbsp water
1 tsp Dijon-style mustard
1 tsp Hoisin
1/2 tsp dried oregano leaves
1/4 tsp pepper

Trim fat from beef steak; cut into 1 + -inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12 inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.


Linda in Tennessee