Can you give me a healthy recipe?

Question

I want some new, healthy and tasty recipes for dinner. Thanks everyone! :o)

Answer 1

cut boneless skinless chicken breasts into cubes. marinate them in a ziplock with some extra virgn olive oil, soy sauce, fresh lime juice, garlic, and some fresh thyme overnight. skewer these chunks with chunks of bell pepper, mushrooms, zuchinni, and onions. Grill these chicken kabobs and u will be in heaven.

Answer 2

um lets see, you can try grilling more meats and vegetables or something. Then you can make a suture fry out of it or mabe topping for a salad. Or, you can take the grilled meat and make it into a sandwich and put some cheese on it and melt it in the stove,mmmmm that sounds good for me!

Answer 3

grill chicken on an outdoor or indoor grill slice it and put on fresh salad greens...serve with no-fat dressing or for somethiong different squeeze lemon juice onto the salad..

Answer 4

Go to Taste of Home.com and go to their "Light & Tasty" recipes! They are wonderful!!!!!!!!

Answer 5

here are some great recipes...

Savory herb meatballs with spagehtti:
Ingredients
For the meatballs:
1/2 cup milk
1/4 cup soft bread crumbs
1 small yellow onion, very finely diced
extra virgin olive oil
salt to taste
1 pound freshly ground beef sirloin
3 tablespoons Parmigiano-Reggiano Parmesan cheese, plus more for garnish
4 tablespoons chopped Italian parsley
1 teaspoon finely chopped thyme
1/8 teaspoon cayenne pepper
freshly ground black pepper

For the sauce and spaghetti:
1 medium red onion
olive oil
3 cloves garlic, very finely chopped
2 cups tomato sauce
1/4 teaspoon hot pepper flakes
1/2 teaspoon finely chopped, fresh oregano
1 pound spaghetti

Cooking Instructions
For the meatballs:
1. Put the milk and bread crumbs in a small bowl and mix with a fork. When the bread has softened, squeeze out most of the milk with your hands. Discard the milk.
2. Sauté the onion in a little olive oil without letting it color. Season with a light pinch of salt and set aside to cool.
3. Combine the beef, bread crumbs, onion, egg, 3 tablespoons Parmesan, 2 tablespoons parsley, the thyme, cayenne, black pepper and 1 teaspoon salt in a medium-size bowl. Work the mixture gently and thoroughly with your hands unil it has an even consistency. With wet hands, shape the mixture into walnut-size balls. (This can be done a few hours ahead of time. Store the meatballs in the refrigerator in one layer, tightly wrapped, until you are ready to cook them. The meatballs can be cooked in the time it takes to boil the spaghetti.)

For the sauce and spaghetti:
1. Heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add the red onion with enough olive oil to coat it lightly and cook over medium heat. When the onion begins to sizzle, add the meatballs, shaking the pan to keep them from sticking. Using tongs or a wooden spoon, gently turn and toss the onions and meatballs so they brown lightly.
2. Add the tomato sauce, hot pepper flakes, oregano and the remaining 2 tablespoons parsley. Season with salt to taste. Simmer gently, uncovered, stirring the meatballs to coat them with sauce. Test for doneness by cutting one meatball in half with a paring knife. Keep warm.
3. Boil the pasta in a large quantity of salted water. Dry spaghetti will take 7 to 10 minutes to cook. Drain the spaghetti and turn into a deep warmed platter or pasta bowl. Pour the meatballs and sauce over the pasta. Serve with more Parmesan cheese.

Hummus Pizza:
INGREDIENTS
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese
DIRECTIONS
Preheat the oven to 475 degrees C (220 degrees C).
Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.


Bacon Mushroom Swiss Meatloaf
INGREDIENTS
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Crusty Roast Lamb
1 shoulder of lamb (4 lbs.)
2 T butter, softened
1 1/2 lbs potatoes
1 lg onion, diced
1 lg cooking apple
1 C fresh breadcrumbs
1/2 tsp. rosemary
1 tsp. salt
1/2 tsp. pepper
1 1/4 C chicken stock

Preheat oven to 400°F.

Peel potato and cut into slices of medium thickness. Set aside. Peel, core and slice apple. Set aside.

Wipe the lamb and cut criss-cross slits around the top. Mix the breadcrumbs, rosemary, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of a roasting pan with the vegetables and apple, mixing them and seasoning well with salt and pepper. Put the lamb on top, then pour the stock into the pan, but not over the meat. Cover loosely with foil and bake for thirty minutes. Lower the heat to 350°F and cook for another 30-35 minutes. Take off the foil for the final half hour, to let the top get brown and crusty and to fully roast the vegetables.

goodluck!

Answer 6

cook some rice.. with brocille... and some chicken