What should I make for supper?

Question

Does anyone have a good idea of what to make for supper tonight? The whole family is on a diet so something low calorie/healthy is ideal...if you could give me a recpie that would be great!~ Thank you

Answer 1

We had steamed fish tonight with a lot of mixed veg. and some mushrooms. Healthy and fills you up...

Answer 2

Chicken Avocado Salad
delicious salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf
INGREDIENTS
3 avocados - peeled, pitted and diced
1 pound grilled skinless, boneless chicken breast, diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup balsamic vinaigrette salad dressing
DIRECTIONS
In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.
I ate the "salad" as a sandwich on sourdough bread. Definetly recomend it as a lunchtime sand wich.

Answer 3

Seasoned Tomato and Garlic Quiche


Preparation Time: 15 mins
Cook Time: 55 mins

Servings: 8


Ingredients


1 unbaked 9-inch (4-cup volume) pie shell
2 medium fresh tomatoes chopped
2 Chicken Flavor Bouillon Cubes
1 Vegetarian Vegetable Flavor Bouillon Cubes
1 (16 ounces) container sour cream
3 large eggs
1/2 (2 ounces) cup freshly grated Parmesan cheese divided
1/4 cup seasoned bread crumbs
2 cloves garlic finely chopped


Directions


PREHEAT oven to 350° F.

COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.

COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.

BAKE for 50 to 60 minutes or until filling is set.

Answer 4

Boneless skinless chicken breasts

Brown rice

Steamed veggies

A nice salad with veggies and salad dressing on the side

Fresh fruit for dessert or Sugar Free Jell-O!! ;-)

Answer 5

mushroom soup! (you can sub most ingredients for other things, and other vegys.
serves about 1
place 25g of butter, 25g of flour, 300ml of chickne/veg stock, 300ml milk (you could use skimmed or soya), 15ml chopped parsley, 100g of freshly wiped and finely chopped mushrooms, pinch or 2 of salt and pepper into a large saucepan. bring to the boil, stirring continuously, over a moderate heat.
cover and simmer for 10mins, stirring well (i dont cover, i keep stirring)
remove from the heat and add 15 ml lemon juice and 30 ml fresh cream into it as you add to dishes.




OR!
COUS COUS (this makes lots-serves about 4 as main meal, loads otherwise,)
250g of quick cook cous cous (any type will do)
1 onion diced
1/2 carrots grated
25g of chopped dried apricot
250g of raisins
1 red pepper
juice of 1 lemon (or less)
1 sprig of mint chopped
1 courgett grated
400ml boiling water

mix all ingredients in big bowl, pour on boiling water, give a good stir and allow to stand for 20 mins.

Answer 6

Go buy some salad stuff, and grill some chicken on the grill, top the salad with it. Buy extra veggies, and cut them up today, that way you will have snacks for tomorrow. Sounds so good, that is what I will fix!

Answer 7

Coconut Curry Thai Chicken
Coconut Curry Sauce:
1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
Chicken:
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving



For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Answer 8

Halibutt tacos

Answer 9

get whole grain pasta and low fat sauce and have salads on the side with mixed veggies

Answer 10

make brocolli and cheese!!!!!!
and then you can grill some chicken and eat a small salad with it!!!! yum can i come over and eat!!!!!