3 Quick Recipes For A Bit More Variety In My Diet?

Question

I don't eat particularly well, but even worse, I seem to eat the same 6 meals on rotation! Can anyone give me 3 recipes I might try that are very quick to prepare and full of nutrition. Thanks

Answer 1

Chinese Noodle Stirfry

Ingredients

50g noodles
4 sliced mushrooms
large handful brocolli
6 cherry tomatoes
12 mange touts (cut in half)
1cm square cube ginger sliced
finely sliced chilli
soy sauce
olive oil
1 tsp boullion powder

Chop the vegetables. Heat the oil in a pan and put in the vegetables with the ginger and chilli and fry gently for 5 minutes.

Put the noodles in a pan with the specified amount of water. Add the boullion powder and stir.

Add the soy sauce to the vegetables and continue to simmer. When the noodles are nearly ready add them and the remaining water to the vegetable mix and stir throughly. Once all the water has disappeared serve. If you like it extra spicy add some black pepper.

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Lentil Dahl

Ingredients

I tin of lentils
curry spices or paste
small tin of tomatoes
1 brown onion
1 clove garlic
olive oil
salt and pepper

In the recipe the spices are not specified as often people have a preferred curry paste or spice mixture that they like to use. However, if you do not have this then I would suggest using 1 teaspoon each of turmeric, coriander, cumin and a pinch of chilli powder (unless you like it really hot then add a bit more).

Heat the oil in a non-stick pan and add in the garlic and onion (very finely chopped) and the spices. Gently cook until the onion is see through. Blend the tomatoes in a food processor and drain and wash the lentils. Add these into the pan and cook on a very low heat for 20 minutes. Then taste to see if the mixture needs seasoning and add salt and pepper to taste.

Serve with brown rice for a really healthy dish.
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Vegetable Fajitas

Ingredients

1 red pepper
1 green pepper
1 yellow/orange pepper
10 closed cup mushrooms
1 onion
tortilla wraps
salsa

Slice the peppers, the onions and peel the mushrooms and chop them in half. Cook them in a griddle pan with a little oil (or a normal frying pan).

When they are cooked warm the tortilla chips in the oven for a few minutes and then spoon in some vegetables and cover with some salsa.

Roll up and eat while still warm.

They are also nice served with guacamole, soya cheese and/or vegan mayo.

Answer 2

pancake batter can be made in bulk and stored in freezer bags in portions, defrost and fry then fill with any filling of your choice! spinach and goats cheese, bolognaise, bacon apple and maple syrup, or sling a little sugar into the pancake mix before you fry them and have a banana and chocolate or quark and raisin etc etc endless possibilities! I can now have a hot pancake down my cake hole within 7 mins of walking through the door on those days when I need to!

rep 2 would have to be torta di dolcelatte a fabulous cheese which is combined layers of mascapone (extra thick sort of double cream if you are male or about 18 months on the hips if you are female) and dolcelatte which is an extremely mild blue soft cheese, cook some pasta stir a chunk/slice of this cheese through with a couple of tablespoons of white wine some crusty baguette and a green salad, best if consumed with the rest of the bottle of wine obviously!

rep 3. lime chicken, cut up a chicken breast before you leave the house in the morning and squeeze 1 or 2 limes over the top of it, leave it in the fridge. on you return, drain the juice off fry the chicken in a hot wok till browning (3 mins approx) and the add some chopped spring onions some coriander (generous handful) spoonful of fish sauce if poss (buy it - keeps for ages and adds a real kick to stirfrys) cook for a minute and then add a tin of coconut milk FULL FAT heat through for 10 mins whilst you cook some thai rice and scoff!

hope that helps none of these take more than 20 mins to prepare and all are damn tasty!

hope you enjoy them!

Answer 3

Hey Disco Stoo,

That is SO easy!

You are a dude, so I assume that you aren't getting a wide variety of vegetables.

Buy some fresh produce, with a lot of colors. Make a salad and eat it before every meal. Vegetables and fruits work very well, but make sure you have a variety of colors. Change it up every week.

Add a "vegetable relish" to your meals:

Canned corn (1 can)
1 can of sliced black olives
Chopped bell peppers (orange)
1 can of diced tomatoes
1 can of diced jalapeño peppers
Stir in a fry pan with olive oil and the spices of your choice (I use cumin, ginger and cinnamon).
Add to the top of your meat dishes.

Snack on fruit between meals.

The key is to maximizing our nutrients (which mostly come from fruits and vegetables). This is done by having a very wide variety (ie, many colors).

Answer 4

Unless you're on this diet for a medical reason (such as the elimination of allergies or other things) a low carb diet is a very bad idea. And by medical I mean doctor or dietician mandated. You need carbs, just as you need fat. A low carb diet meant high protein and that's damaging to your body. Too much protein stresses your kidneys, damages your bones, dehydrates you and depletes your body of vitamins and minerals. Somewhere between 20 to 30% of your diet should be protein, a little fat and the rest carbs. The key is complex carbs, not simply things like white bread and sugar. Whole grains like oatmeal, barley, dark rices, quinoa, aramenth and wheat berries are some good grains. Lots of fruits and veggies are key. Make sure you're getting fiber, omegas and fats too. Eliminating fat is dangerous. You need fat for your brain to work well, for your digestion and your reproductive system. Good fats include olive oil (great for cooking veggies in) almond or sesame oil, coconuts and avacados.

Answer 5

take a slice of pita bread top with some feta cheese, and maybe some diced tomato and microwave it for about a minute or till the cheese melts

broil a chicken breast either in the oven or on one of those george forman grills. then i would tip it with some salsa or even plain in good and serve with some wild rice or a salad on the side

how about a turkey sandwich with lettuce or baby spinach, light mayo, tomato, red sweet onion and avacado. use a whole grain type bread. Serve with ice tea or even ice water. Very good

or go to allrecipes.com and look for simple low cal recipes

Answer 6

Onion Spaghetti
INGREDIENTS
2 tablespoons olive oil
4 large onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
1 (14.5 ounce) can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1/4 cup water
1 pound spaghetti

DIRECTIONS
Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss sauce with hot pasta.

Answer 7

Marinate chicken breasts in Italian OR Ranch salad dressing. Then bake---they stay moist & flavorful.

Mix spaghetti sauce from a jar with some browned & drained burger, shredded mozzarella cheese, and penne or wagon wheel pasta. Bake at 350 til bubbly & melted.

Make extra taco meat when you have tacoes, and make quesadillas with it the next day--meat & refried beans (if you like them) on a tortilla with a handful of cheddar, then another tortilla on top. Bake, top with more cheese.

The chicken breasts I mentioned above are great in a mixed-green salad, for a very healthy meal!

Answer 8

Bacon, Lettuce, Tomato and California Avocado Sandwich
Ingredients:
1/6 Pounds bacon, slice
1/12 Cups mayonnaise
1/16 Cups Thousand Island dressing
2 slices whole wheat bread (can be toasted)
1 leaves lettuce
1/3 medium tomatoes, sliced
1/3 California Avocados, seeded, peeled and sliced
Instructions:
Fry bacon until crisp, drain and set aside.
In small bowl, combine mayonnaise and Thousand Island dressing.
Spread one side of each slice of bread with mayonnaise mixture.
On bottom slice of bread, layer lettuce leaf, 2 tomato slices, 2 bacon strips and 4 avocado slices.
Top with second slice of bread.

Baked Honey-Dijon Salmon
This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more! over 700 5-star ratings
1/4 cup butter, melted
3 Tbs Dijon mustard
1 1/2 Tbs honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 tsp chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3 Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4 Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Servings: 4

Answer 9

Get some pasta that cooks in 3 mins and stir in some pasta sauce. You can add pre-cooked meat (tinned tuna, cooked chicken, etc) to it.
Also, there are lots of cookbooks on the market that specialise in quick and easy recipes; I think they're sold on amazon.

Answer 10

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.



Musamun Beef Curry

Serve with steamed or a pilaf style rice on the side.

Makes 4 servings

Ingredients:

2 tablespoons peanut oil
1 teaspoon Curry Paste (recipe follows)
3/4 pound beef top round, cut into 1 inch cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 Pequin chile peppers, chopped
1/2 cup peanuts, roasted

Preparation:

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.



Mexican Mole Pork Chops

Makes 4 servings

Ingredients:

4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa, for serving (recipe follows)

Dry Rub:

1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice

Preparation:

In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.

Preheat grill 400 to 450 degrees F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.

Mango Salsa

Ingredients:

1 large mango, peeled, pit removed and cubed
juice of one fresh lime
1 tablespoon finely chopped red onion
1 to 2 teaspoons snipped fresh cilantro
1/4 teaspoon salt

Preparation:

Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.