what are some very creative dishes yet healthy, including southwestern, mexican, chinese, etc?

Answer 1

CHINESE: great website & recipes

http://www.healthychineserecipes.com/

http://www.eatingwell.com/recipes/search.php?collections=ASIAN

SHRIMP WITH GREEN TEA LEAVES:
Serves 4 to 6

Ingredients:

1/2 tablespoon Dragon Well green tea leaves
1/4 cup water

For the sauce:
1 tablespoon oyster sauce
2 tablespoons brewed tea
1/2 tablespoon soy sauce
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon Shao-Hsing wine or dry sherry
Pinch freshly ground white pepper
1 3/4 teaspoons tapioca flour
2 tablespoons Chicken Stock

2 1/2 cups peanut oil
One 1/4-inch-thick slice fresh ginger, peeled
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped white parts of scallion in 1/4-inch diagonal pieces
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper
1 orange, cut thinly into rounds, then half moons, for garnish

Directions

To brew the tea, place the tea leaves in a bowl. Boil the water and pour over the leaves. Cover the bowl and steep for 10 minutes. Strain the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for the sauce.

In a bowl, mix the sauce ingredients and reserve.

To blanch the shrimp, heat a wok over high heat for 1 minute. Add the peanut oil and slice of ginger and heat to 350 degrees F. Place the shrimp in the oil, stir, and loosen. When the shrimp begin to turn pink, about 5 seconds, turn off the heat. Remove the shrimp with a Chinese strainer and drain. Transfer the oil to a bowl and discard the ginger slice.

Return 1 tablespoon of the reserved peanut oil to the wok. Heat over high heat for 20 seconds. When a wisp of white smoke appears, add the minced ginger and stir briefly. Add the scallion and cook, stirring, until its fragrance is released, about 15 seconds. Add the shrimp and reserved tea leaves and cook, stirring, for 20 seconds. Add the peppers and cook, until all the ingredients are coated, about 20 seconds. Make a well in the centre of the mixture, stir the sauce mixture, pour in, and stir well. When the sauce bubbles and thickens, turn off the heat, remove to a heated platter, garnish around the edges with orange half moons, and serve.

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SOUTHWESTERN: great recipes

http://www.self.com/health/recipes/2004/09/230175

http://www.self.com/health/recipes/2004/09/230131

http://www.baptistonline.org/health/healthieryou/recipes/recipes_ChickenChili.asp

Zesty Southwestern Chicken & Pasta
Serves 4

4 6 oz. grilled chicken breasts
16 oz. pasta

Salsa:

12 oz. tomato concasse1 tsp. garlic, diced
1 lemon (juice)1 tsp. olive oil
1 lime (juice)1 1 /2 tsp. worcestershire sauce
2 oz. onion, diced1/2 tsp. tabasco
1 jalapeno, diced2 oz. Parmesan cheese
1 oz. cilantro, dicedsalt & pepper to taste
Cook pasta in water, drain and toss with prepared salsa. Cut chicken into strips. Top pasta with chicken. Sprinkle with Parmesan cheese.

Calories 490, Protein 45.6 g, Cholesterol 97.3 mg, Sodium 98.1 mg, Carbohydrates 59.3 g, Fat 6.5 g
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MEXICAN: great recipes

http://mexicanfood.about.com/od/healthymexican/a/lowfatmex.htm

http://www.epicurious.com/cooking/healthy/recipes/june06

http://www.eatingwell.com/recipes/collections.php

WARM MEXICAN GROUND TURKEY SALAD:

Ingredients:
• 1 lb ground turkey
• 3 zucchini squash sliced into rounds, then cut in half
• 1 onion diced
• 3 Tbsp canned diced green chilis
• 1 cup canned or frozen yellow kernel corn
• 1 Tbsp olive oil
• 1 Tbsp kosher salt
• 1/2 tsp white pepper
• 1 tsp cumin
• 1/2 tsp coriander
• Dash dried cilantro
• 1 cup cooked brown rice
• Diced fresh tomato
• Tortilla chips
• Salsa
• Guacamole
• 1 bag chopped romaine lettuce

Method:
In a large saucepan, heat olive oil. Add diced onion and saute until soft. Add crumbled turkey to pan with salt, pepper, cumin, coriander and cilantro. Saute until the turkey is just cooked (no longer pink) over medium heat. Add squash, corn, and diced chilis and stir. Lower heat and cover for about 10 minutes or until squash is soft. Add cooked brown rice to mixture and lightly toss together. Serve on large plates layering chips, then romaine, and then turkey mixture. Sprinkle with tomatoes and a dollop of guacamole. Serve with salsa or ranch dressing if you prefer. Best if served warm.

Answer 2

Southwestern/Mexican - I saute chicken breasts with green peppers and onions and a bit of fajita seasoning and eat with a warm corn and tomato salad seasoned with oregano. A sprinkle of cheddar cheese on top

Chinese - stir fry beef with peppers, onions, carrots, orange zest, orange juice, terriyaki sauce, tsp. peanut butter, garnish with roasted peanuts and serve over quickly stir fried shredded cabbage

Answer 3

Shrimp Enchiladas Verde
1 pound peeled cooked shrimp tails
removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles not drained
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce or salsa in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes. Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce or salsa over the tortillas. Cover with foil.Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

this is a healthy chinese recipe...
Orange-Scented Beef Stir-Fry
½ C reduced-sodium chicken broth, divided
1 Tbsp. cornstarch
2 Tbsp.s reduced-sodium soy sauce
2 Tbsp.s orange marmalade
1 Tbsp. oyster-flavored sauce
1 Tbsp. rice vinegar
1 ½-2 Tsp.s chile-garlic sauce
4 Tsp.s canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into ¼-inch strips
1 Tbsp. minced fresh ginger
1 large onion, slivered
1 small red bell pepper, diced
1 pound broccoli florets
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

Answer 4

The McDonalds here in the USA are barely edible as it is, in other countries they are ghastly! I've been to ones in Australia and the UK and they absolutely sucked! If you're think that's 'American' food your totally wrong! In Scotland I've had American style chili, a few Tex-Mex restaurants and Kentucky Fried Chicken and in Tokyo Japan I was 'saved' by TGIF's!

Answer 5

www.CookingLight.com