Healthy Dinners....?

Question

My husband and i aren't the healthiest of eaters, i need some recipes for healthy and flavorful dinners for the two of us. We need to start taking better care of ourselves.... :)

The problem:
We don't like many vegetables

Things we do like:
MEAT, but catfish is the only fish we like
Corn, carrots, potatoes, onions, bell peppers(when cooked in a mexican dish or what have you)
and..... fruits, lots of them.

So, flavorful, healthy, and affordable please? I sure would appreciate your help!

Answer 1

Creamy Fettucini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% lowfat)
8 oz. fettucini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, parmesan cheese, margarine and milk;
Stir over low heat until smooth. Add to drained fettucini and toss lightly. Sprinkle with fresh parmesan cheese if desired. Makes 4 servings.


Serving Suggestions:
I serve this with chicken parmesan, salad, and garlic bread.


Quick Chicken Parmesan

4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten

Mix Italian bread crumbs, parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Answer 2

To be blunt learn to like vegetables, they are good for you.
The most important thing is to learn to cook them to the way you like them, and to add to the taste with herbs and spices.
You do mention some good food, Corn on the Cob with melted marge is good.
Honey glazed Carrots
Stuffed peppers with mushrooms.
Fruit is excellent
Cut down on sweet, oily,salt, fatty foods.
Grill or bake your meat on a rack.
Remove the fat on meat.
Remove fat and skin on chicken

Fish is a wonderful dish.

I don't know any thing about Catfish, they are illegal here.
That doesn't matter however.
They will either be a firm fish or a soft fish they maybe tasty or not.

The main thing is how you cook other fish you may buy and what you add. Evan the most bland fish can be 'sooped up' with the herbs and spices you like.
Vinegar or lemon is a wonderful accompaniment
Just make sure you don't overcook then
Many supermarkets will have a chiller near the fish section where you can buy a few ounces for a "taste test" at home.

A good fish monger will sell you a small piece to cook and try. If asked they will know the best way to cook the portion they sell to you.

I hope this helps,
As I kid I grew up with Broad Beans and Cabbage both of which had been boiled for ages and that put me off them until I was shown how to cook them properly

Answer 3

Need to retrain your tastebuds.. Catfish more than likely is fried.. I'd try to acquire a taste for talapia.. you can pan fry that in light butter.. rather bland. but add some garlic or onions.. to give it flavor. Salmon and Halibut are the best.. Grill them outside Salmon takes on the flavor of what ever you use to cook it.. Brown rice and broccoli or aspargus are great.. Eat fruit that is in season. cheaper that way and you can get more variety through out the year.. Mexican food? Use corn tortillas.. better for you.. lower in salt and fats.. Whole grain tortillas are good too. Make chicken enchiladas Make whole beans.. More dietary fiber and if you make rice.. Look up a good mexican rice recipe.. Not the ones in the box with 1,000mg of sodium per serving. Good luck..

Answer 4

Herb Stuffed tenderloin

2 tablespoons Dijon-style mustard
18 ounces pork tenderloin
1-1/2 cups shredded romaine
1/2 cup assorted snipped fresh herbs such as sage, thyme, rosemary, dill, and basil
3 tablespoons fine dry bread crumbs
1 slightly beaten egg white
2 teaspoons olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives
1 recipe Mustard Sauce (Below)

Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin.
Stir together romaine, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals.
Place meat on rack in a shallow roasting pan. Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired. Makes 6 servings.
Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

Honey-Lime Roasted Chicken Recipe

1 whole roasting chicken
1/2 cup lime juice
1/4 cup honey
1 tbsp. stone-ground mustard or spicy brown mustard
1 tsp. ground cumin

Loosen skin from entire chicken. Place the chicken in a roasting pan so that the breast is up. In a bowl, mix lime juice, honey, mustard, and cumin with a whisk. Baste under the chicken skin with 1/3 cup lime juice mixture.
Tie drumsticks together. Pour the remaining lime juice mixture over the chicken.
Bake uncovered at 350 degrees Farhenheit for approximately 2.5 to 3 hours or until meat thermometer reads 180 degrees, basting every 30 minutes with drippings. Cover the chicken loosely with foil after 1 to 1.5 hours or when chicken is golden brown.
Let stand for 10 minutes before carving. Remove and discard skin before serving

Calories: 197
Fat: 7grams
Carbs 8 grams