What is a healthy and yummy meal?

Question

I am home and need an idea of what i can make for myself that is easy, healthy, and yummy to eat.
Please include recepie/link.

Answer 1

Try the following, these are good, delicious, easy and low in fat, healthy....

~~~~~ Apricot Chicken ~~~~~
This dish does not require much preparation. You have time to make great creamy mashed potatoes while it is cooking.

Serving: 4 / Prep: 25 mins / Cook: 55 mins
Total Time: 80 mins

1 1/2 pounds chicken pieces, or breast fillets
1 15-ounce can apricot nectar or juice
1 package French onion soup, dried
10 dried apricots, chopped or 1 15-ounce can apricot halves, drained
1/4 cup sour cream

1. Place chicken in a shallow casserole. Mix soup and nectar and pour over chicken. Cook, covered at 350 degrees F for 50 minutes.

2. Add apricots and cook 5 minutes. Stir in sour cream just before serving. Serve with creamy mashed potato or rice.

~~~~~ Chicken Fillets Teriyaki ~~~~~
Marinate the chicken in the sauce overnight and you will have this dish ready in no time the next day. The homemade teriyaki sauce is irresistible.

Serving: 8 / Prep: 45 mins / Cook: 35 mins
Total Time: 80 mins

1/2 cup brown sugar
1/2 cup soy sauce
2 tbsp. sweet sake, mirin, or dry sherry
1 tbsp. grated onion
1 clove garlic, minced
8 chicken breasts fillets
Cooking spray or cooking oil

1. In saucepan stir together brown sugar, soy, sake, onion, and garlic. Cook and stir over low heat until sugar dissolves. Cook uncovered until it becomes a thin syrup, about 5 minutes more; cool.

2. Place chicken in shallow baking dish. Pour soy mixture over chicken. Cover; refrigerate 4 to 6 hours or overnight, occasionally spooning marinade over chicken.

3. Remove chicken; reserve marinade. Oil grill. Grill chicken over medium-hot coals for 15 to 20 minutes; turn often. Brush frequently with reserved marinade.

~~~~~ Fettuccine With Vegetables ~~~~~
Serving: 6 / Total Time: 1 hour

1 cup sliced carrots
1 cup sliced zucchini
1 cup broccoli flowerets
1 cup green beans, halved
8 ounces fettuccine
1 1/3 cups low-fat cottage cheese
2/3 cup skim milk
2 tsp basil
1/4 cup chopped parsley

Steam carrots, zucchini, broccoli, and green beans until tender. Put in a serving bowl to cool. Cook pasta according to package directions, drain and set aside to cool. Using blender or food processor, puree cottage cheese until smooth. Blend in skim milk, basil, and parsley. Combine vegetables and pasta. Pour sauce over cool vegetables and pasta and mix until they are thoroughly coated. Serve at room temperature.

~~~~~ Pasta with Meat Sauce ~~~~~
If you can get away with it, add some vegetables to the sauce. Canned zucchini works well. Kids love it!
Serving: 4 / Prep: 10 mins / Cook: 20 mins
Total Time: 30 mins

12 ounces pasta
1 pound cooked ground beef, turkey or chicken
28-ounce jar low-fat pasta sauce
Grated Parmesan cheese, if desired for garnish

1. Cook the pasta in boiling water according to package directions and drain.

2. Heat the ground beef with the pasta sauce in a small saucepan until heated through. Add to the pasta.

Cook's Note: Nutrition analysis was done using the ground beef. If using ground turkey or chicken the fat will be reduced.

~~~~~Beef and Red Bell Pepper Stir-Fry ~~~~~
The sauce is delicious and healthier than anything you'll find drowning in "brown sauce." Don't eat red meat? Try chicken, or shrimp. And if you have a wok, great ‑- use it. If not, a large skillet works just fine. Serve the stir-fry with rice and a boiled or steamed vegetable like asparagus or broccoli.
Serving: 4

For the sauce:
4 tbsp soy sauce
1/4 tsp toasted sesame oil (also known as dark sesame oil)
2 tsp sugar

For the stir-fry:
2 tbsp vegetable oil
8 scallions, trimmed and cut into 1-inch pieces (reserve 1 heaping tablespoon thinly sliced dark green parts for garnish)
1 1/2 tbsp thinly sliced garlic (about 3 cloves)
1 tbsp minced ginger (about a 1-inch piece)
1-2 fresh chilies like jalapenos or Thai chilies, to taste, seeded and minced (optional)
1 red bell pepper, thinly sliced
1 pound beef top round or London broil, sliced very thin (see note)

1. Combine sauce ingredients in a small bowl and stir well. Set aside.

2. Heat a large skillet or wok over high heat for 2 minutes. Add vegetable oil and heat for 1 minute.

3. Add scallions, garlic, ginger and (if using) chilies to pan and cook, stirring often for 1 minute.

4. Add red pepper and cook, stirring often for 1 minute.

5. Add beef and cook, stirring occasionally, for 1 minute. Pour sauce over stir-fry and mix well. Cook for 1 minute or until beef is just slightly pink in the middle. Sprinkle with reserved dark green scallion slices to serve.

Note: Chilling beef for 20 to 25 minutes in the freezer before slicing helps you achieve very thin slices.

Tips:
* Pat dry stir-fry ingredients before cooking.
* Prep ingredients and have ready before heating the pan.

Enjoy & good luck!..._;-)

Answer 2

There is a book called "the diet for teenagers only" and it has alot of healthy recipies that are easy to make. I love the recipie it has for hummus- bascally chickpeas, garlic, non-fat plain yougurt, and lemon juice. Stir-fry is very good, esp if it's made with lean chicken or beef. Put a little Extra Vergin Olive Oil in a pan and heat; cut up your chicken and put it in the pan- season with pepper, garlic, and oinion, or your choice of seasonings. When the chicken has cooked through, add 2-4 tablespoons of warm water, and stir to make sure the flavor is off the sides and that nothing is sticking. Next add some frozen stir-fry veggies (broccily, peppers, onions, water chesnuts are pretty basic) or you can use fresh if you have the time. Once those have started to get soft, dissolve 1 or 2 bullion cubes in hot water (about 6 tablespoons) pour into your pan. Let the veggies cook, then let the liquid reduce. (you might need to add more while initally cooking the vegitables). Serve over rice. You could also add some orange juice to the pan when cooking to give the stir-fry a sweeter flavor. For a snack, I suggest making your own trail mix. Make it on sunday and eat it all week long! Put in your favorite type of nut (peanut, walnut, cashu, peacan, or what ever you like) raisins, some type of dried fruit (like apples, pinapple, bannas- be sure to check the lable for added sugar or salt if you buy them- you and as little of that as possible) and some cereal like cherios (or chex).

Answer 3

Danny, I gave this recipe to my son when he left for college. He has made it on several occasions. It is easy and yummy. This will make 2 servings.

2 skinned and boned chicken breasts
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 package of Pettridge Farms Stuffing mix or 1 box of stove top stuffing.
7 small red skinned potatoes - cut in half

Place the chicken breasts on the bottom of square baking dish
place the potatoes around the chicken
mix the cream of mushroom soup and milk together and pour over the chicken and potatoes.
prepare the stuffing mix as directed but omit some of the liquid to make the stuffing dryer.
spread stuffing mix over the top and cover the dish with foil.
Bake for about 35-45 minutes
Any leftovers can be put in containers to freeze for another dinner.
Enjoy.
Gina

Answer 4

Minestrone

2 onions, peeled
2 carrots, peeled
1 courgette
1 celery stalk
2 potatoes, peeled
1 tomato
50g/2oz green beans
1 small cauliflower
1 small head of broccoli
1 Swiss chard leaf
2 tbsp olive oil
3-4 garlic cloves, crushed
100g/3½oz peas
3 handfuls of alphabet pasta shapes
handful of spinach leaves
sea salt and freshly ground black pepper
parmesan cheese, freshly grated, to serve

1. Cut the onions, carrots, courgette, celery, potatoes and tomato into 1cm/½in dice.
2. Top and tail the green beans and cut them into 1cm/½in lengths. Cut the cauliflower and broccoli into small florets. Separate the green leaf from the stalk of the Swiss chard and set aside. Cut the stalk into 1cm/½in dice.
3. Heat the olive oil in a large, deep saucepan, add the onions, carrots and garlic, and sweat gently for 2-3 minutes. Then add the courgette, celery, potatoes, green beans and Swiss chard stalk and sweat until the vegetables start to yield a little moisture.
4. Put half the peas in a bowl and crush with the back of a fork. Add to the pan with the whole peas and cook for 3-4 minutes.
5. Cover the vegetables with double the volume of water, bring to the boil and simmer for 10-15 minutes.
6. Add the pasta, cook for 10 minutes, then add the broccoli and cauliflower and cook for 5 minutes.
7. Roughly chop the spinach and the Swiss chard leaf and add to the pan. Cook for 5 minutes longer, then add the tomato and warm through for a minute or two. Season to taste and serve with grated parmesan.

Answer 5

Chicken Breasts Ole'

Ingredients

(6 servings)

3 Whole chicken breasts, boneless & split
4 oz Green chilies, diced (canned)
3/4 c Cheddar cheese, shredded
3/4 c Monterey Jack cheese, shredded
3 tb Onion, finely chopped
1/3 c Butter, melted
1/4 ts Chili powder
1/4 ts Cumin, ground
1 c Tortilla chips, crushed
Wooden toothpicks


Instructions

Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with mexican rice.

Answer 6

This chili is completely amazing! It's more of a soup than your traditional chili, but it tastes fabulous and is a nice change from your normal hamburger chili.

Southwest White Chicken Chili

1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon cilantro leaves
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
2 medium-sized boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
1 can (or 2 cups) chicken broth
1 tablespoon chopped green chilies
1 can (15 ounces) white kidney beans (Cannellini) drained and rinsed
Shredded Monterey Jack cheese and sliced green onions for garnish (optional)

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.

Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.

Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1-cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.

Answer 7

I just made chicken buritos, delicious. All you need are flour tortillas, chicken cut in chunks (could be from a can), sour cream, salsa, shredded cheddar cheese, lettuce, tomatoes, and just layer it on a tortilla shell, and warm it up in the microwave for 30 seconds. Sooo good.

Answer 8

since i have to watch what i eat i find this one is good... boneless chicken breast.. brown on both side and cook until done ad a can or 2 of stewed tomatoes... cover and let simmer for about 30 minutes... mean while make a single serving of minute rice... when chicken is done serve over the rice... this is very good and filling

Answer 9

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 10

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 11

sounds kind of gross but this salad is amazing!

you will need:

romane lettace
dried cranberries
sweet coated pecans(you can get them in a bag and they say pecan pie pecans)
and blue cheese dressing.
it is very good.
and if you would like you can add some plain grilled chicken