Healthiest Recipes you can give me! :)?

Question

I am currently putting together a recipe box with REALLY healthy recipes. Things that you know are really great for you, and things that taste great and are good for the body! I REALLY appreciate your help! :) Thanks so much!!

Answer 1

Sweet Potato Soup

This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
INGREDIENTS
1 1/2 cups dry yellow lentils
2 1/2 cups water
1/4 teaspoon ground turmeric
1 sweet potato, peeled and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 tomato, finely chopped
3 fresh jalapeno peppers, seeded and finely diced
salt and freshly ground black pepper to taste
chopped fresh cilantro, for garnish
DIRECTIONS
Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.


Fruit Salsa and Cinnamon Chips



"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"
"This is a very refreshing drink!"

Original recipe yield:
20 (4 ounce) servings

PREP TIME 30 Min
COOK TIME 5 Min
READY IN 4 Hrs 35 Min
INGREDIENTS
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
DIRECTIONS
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Calories: 72

Total Fat: 0g
Cholesterol: 0mg
Sodium: 3mg
Total Carbs: 19.1g
Dietary Fiber: 0.1g
Protein: 0.1g



Exotic Indian Tangy Rice



"This rice is a little sour and tangy, very traditional south Indian food. It is easy to make and one of my favorites. I hope you would enjoy it too. All the best."

Original recipe yield:
6 servings

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
INGREDIENTS
4 cups water
2 cups long grain rice, rinsed and drained
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil, divided
1/4 cup coarsely chopped cashews
7 small dried chile peppers
1 teaspoon mustard seed
1 teaspoon cumin seed
10 kaffir lime (curry) leaves
1 teaspoon ground turmeric
1/4 cup fresh lime juice
2 tablespoons tamarind paste
1 cup plain yogurt
DIRECTIONS
Measure the water into a large saucepan and bring to a boil. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.
When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet. Garnish with the remaining nuts and serve with plain yogurt on the side.



Soba noodles



— Japanese noodles made with buckwheat and wheat flour — have a dark brown-gray color. Here they're topped with lean sirloin, fresh asparagus and broccoli florets to make a one-dish meal.

SERVES 4
Ingredients
8 ounces loin steak, cut into 1/2-inch strips
4 ounces dry soba noodles
2 cups chopped fresh asparagus, cut into 1-inch segments
2 cups broccoli florets

For the sauce
1/2 cup reduced-sodium soy sauce
1/3 cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons freshly grated ginger root, peeled
1 teaspoon sugar
Cracked black pepper, to taste



Directions
Lightly coat a large, nonstick frying pan with cooking spray. Over high heat, saute the strips of steak until slightly pink, about 5 minutes. Set aside on a covered platter to keep warm.

Fill a large pot 3/4 full with water and simmer. Add the soba noodles and cook until almost tender, about 10 minutes, or according to package directions. Drain the pasta thoroughly. Rinse the noodles and drain again.

Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus and broccoli florets, cover and steam until tender, about 10 minutes. Add the vegetables to the noodles and toss gently to mix evenly.

To make the sauce, in a small saucepan over medium heat combine the soy sauce, rice wine vinegar, sesame oil, ginger, sugar and pepper. Heat until warmed.

Divide the noodle-vegetable mixture onto warmed plates. Add the strips of steak and drizzle with the sauce. Serve immediately.
Protein 23 g Sodium 800 mg
Carbohydrate 32 g Fiber 5 g
Total fat 15 g Potassium 687 mg
Saturated fat 5 g Calcium 68 mg
Monounsaturated fat 6 g

Answer 2

Here's my fave, that I just kind of made up last summer.... even my kids loveit.

6 cups assorted baby lettuces ( spring mix)
4 grilled chicken breast, cubed,
chopped red pepper, green onion, cukes, grape tomatoes, etc
1/4 cup toasted whole almonds
2 large ripe oranges

Toss together everything except oranges.

Peel oranges with a knife, leaving no pith or rind behind at all, chopp oranges, and toss them with the salad. Squeeze the peels ovre the sald to get the last of the juice. Allow to marinate about 1/2 hour and serve. Tastes delicious, and you have no added fat!

Another one i like is a fennel and orange salad. Slice 2 bulbs fennel, 1 red onion, 2 peeled lemons, 2 peeled oranges and layer them together on a pretty plate. Drizzle with 2 tbsp olive oil, and sprinkle with kosher salt and freshly ground pepper, add some torn basil. Allow flavours to meld together in the fridge for an hour or so before serving. YUM!

Answer 3

Healthy Pizza:

1¾ hours 1¼ hours prep
1 Pizza

1 package dry yeast
1/8 cup warm water
3/4 cup all-purpose flour
3/4 cup deffated soy flour
1/2 teaspoon salt
cornmeal
1/2 cup pizza sauce
4 ounces shredded fat free mozzarella cheese
seasoning

1. Combine yeast and water and let sit for 10 minutes.
2. Pour the yeast mixture and salt in the flour and mix well.
3. Put the flour in an oiled bowl and cover.
4. Let it sit until double (1 hour).
5. Put some cornmeal in a pizza pan and put the flour on the pan.
6. Spread the pizza onto the pan.
7. Let it sit for 20 minutes.
8. Add pizza sauce, cheese, and toppings.
9. Bake at 400 degrees for 20-25 minutes or until cheese is melted.
10. Serve.

Answer 4

Hi Whitney,
I'm happy to share with you a salad that has healthy ingredients.
We hear all the time that we need to eat dark leafy greens and the red and yellow veggies so this salad goes in that direction.

"Green green green healthy Salad"

fresh spinach
romaine lettuce
red sliced onion
snow peas
fresh parsley
shredded carrots
sweet red bell pepper
alfalfa sprouts
2 hard boiled eggs (optional)

Wash the lettuces and other veggies.
dry them off and chop, tear or slice them.
if using the egg crack, peel and slice egg.
Layer the lettuces and the rest of the ingredients.

Now in a medium bowl, mix olive oil, red wine vinegar, sugar, Parmesan cheese grated, salt and fresh ground black pepper. I never measure I just put the amounts I feel is right for the size of the salad...usually the ratio is 1 part vinegar to 3 parts oil...that is the main rule making your own dressing.

You can also top this salad with toasted croutons.

Best wishes,
Mama Jazzy Geri

Answer 5

Stuffed Chicken Breast

Ingredients:
4 small boneless, skinless chicken breasts
1/4 teaspoon each: salt, onion powder and dried dill weed
1 (10 ounce) package frozen asparagus spears, thawed and drained
1/2 medium red bell pepper, seeded and cut into thin strips
Mock Hollandaise sauce
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup non-fat milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Prep:
Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.

Mock Hollandaise Sauce:
Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.

Makes 4 Servings
Serving Size: 1 stuffed breast

Nutrients per serving:
Calories: 213
Total fat: 6 grams
Saturated fat: 1 gram
Cholesterol: 122 mg
Sodium: 441 mg
Carbohydrate: 8 grams
Protein: 32 grams
Dietary fiber: 2 grams

Answer 6

Even if you are not diabetic, the sites with diabetic recipes are a good place to start. They are generally low in carbs and fat and most have the nutritional values listed with the recipe. Here are a couple of good ones:

Broiled Asian Steak
(makes 4 servings with planned-overs)


Marinade:
1 garlic clove, minced
1 tablespoon (15 ml) canola oil
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) soy sauce
1 teaspoon (5 ml) wasabi paste (Japanese horseradish) or 2 teaspoons (10 ml) prepared horseradish
1/4 teaspoon (1.25 ml) fresh ground pepper
few drops liquid hot pepper sauce

2 pounds (960 g) top round steak, cut 1-inch (2.5 cm) thick and trimmed of all fat


In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch (0.5 cm) deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times.
Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches (10 cm) from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare).
Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices. Arrange half of the steak slices on a heated serving platter and nap with hot marinade. Wrap remaining steak slices in aluminum foil; refrigerate to use in day 2.
Per serving: 204 calories (35% calories from fat), 31 g protein, 8 g total fat (2.2 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 77 mg cholesterol, 131 mg sodium
Exchanges: 4 lean meat



Baked Shrimp Indienne

1/2 cup butter
1 clove garlic -- minced
1 tablespoon onion -- grated
1 teaspoon fresh parsley -- chopped
1 teaspoon fresh chervil -- chopped
1 teaspoon fresh tarragon -- chopped
1/8 teaspoon turmeric
1/8 teaspoon ground mace
1/8 teaspoon coriander
1 teaspoon salt
1/2 cup sherry
1 1/2 pounds shrimp -- cooked and peeled
1 1/2 cups bread crumbs
1/4 cup butter -- melted

Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.
{{No nutritional info availible for this}}

Answer 7

Shrimp kabobs

Skewer shrimp with your favorite chopped veggies and spray lightly with a mixture of olive oil and white wine, season with oregano and pepper and grill/broil till shrimp turns pink then serve with lots of lemon wedges and a nice green salad

Answer 8

Check out the long list of websites I gave in another thread for bazillions of "healthy" recipes, in all kinds of food categories:

http://answers.yahoo.com/question/index;_ylt=AtExdQdpNz96oc.Rxs.5q5sAAAAA?qid=20070321104807AAfwdQZ


HTH, and good luck with it!

Diane B.

Answer 9

check out foodnetwork.com.... or go to ivillage.com & click on the food tab... tons of good recipes on both sites... best of luck to you...

Answer 10

salads! lettuce tomatoe,salt, lemon, broccoli!good stuff !