delicious diet foods?

Question

my fiance' and i will be moving in together soon so i'm further learning to cook things besides ramen noodles and pizza rolls. however, my boyfriend says he is supposedly going on a diet and heading to the gym...what are some things i could cook that are healthy for him and that he would agree to eat?

preferrably meals like lasagna (sp) or something. not yogurt, bananas, etc...

he doesn't like salads either.

Answer 1

Start watching the Food Network now. And when you find shows you like (Rachel Ray, Giada Delarentiis, Tyler Florence) buy their books for great recipes.

But....in the mean time, here's a few of my husbands favorite recipes of mine:

Chicken and Dumplings:
1lb boneless, skinless chicken breasts, raw, diced into bitesized pieces
1 small bag of baby carrots, chopped in thirds
1 small sweet onion (optional)
a few stalks of celery (optional)
1 box or 2 cans chicken broth (low sodium is ok)
4 cups water
butter or margarine

Dumplings: (doubled recipe)
1 1/3 cups of milk
4 cups bisquick

For the soup, in a large pot with cover, pour in broth and water and start heating on medium. Add in carrots while heating. Chop chicken.
While carrots soften, make dumpling recipe from the Bisquick box, double if you want lots of dumplings.
Add chicken to pot.
Drop dumplings by the spoonfull onto soup. Dumplings will cover soup...that's ok, use all of the mix.
Cook soup UNCOVERED for 10 minutes (watch for over boiling and spilling over. Lower heat if you need to)
Cook soup COVERED on LOW for 10 minutes (again, watch for the soup boiling over)

Serve soup in bowls with dumplings and butter on top.

Salsa chicken (very easy and a definate fave!!)
Boneless chicken breasts
Pieces of aluminum foil, large enough to fold into packets, enough for one piece per chicken breast
Your favorite salsa

Pre-heat over to 350 degrees
On a sheet of foil, lay chicken breast, cover with your favorite salsa, usually about 2-3 large spoonfulls
Fold over edges of foil to make a packet, seal ends leaving enough room for air to circulate inside.
Lay packets on a cookie sheet, bake in oven for 30-45 minutes.
When chicken is done, cut open packets and serve on plates. If wanted, pour off liquid onto chicken. Great with veges and fresh hot bread.

Enjoy!

Answer 2

poultry could be made fully scrumptious with exceedingly lots something. Grilled poultry and lemon is wholesome. i in my opinion love salad yet do not discover it filling so i might throw bits of poultry and croutons in there to bulk it up because it relatively is nevertheless wholesome. Greek yoghurt with slightly honey makes a scrumptious snack. Fruit and fibre with greater advantageous raisins, a good number of greater advantageous raisins for breakfast. Low fat cracker issues with a mild cheese unfold.

Answer 3

there is squash called spaghetti squash, you cut it in half and put it in a bowl in the microwave with a little water, one its done you take it out and BE CAREFUL, hold it with a towel and use a fork and scrape downward, and you have spaghetti that is delicious and sweet and so much healthier than regular spaghetti, the other things is fruit and veggies that he can tale with him, if he has all these issues with what he doesn;t like then he needs to reevaluate how he wants to diet.

Answer 4

My husband is the same way and he won't eat anything if he thinks its lite or diet. I just take my favorite recipes and sub light ingredients. If it calls for sour cream, I use light. Almost everything has a light sub now and they taste great!!

Answer 5

Betty Crocker has plenty of tasty, healthy recipes
http://www.bettycrocker.com/Recipes/

Epicurious is a great site for all kinds of recipes
http://www.epicurious.com/recipes/

Answer 6

Excellent and Healthy Cornbread


INGREDIENTS

* 1 cup unbleached flour
* 1 cup cornmeal
* 1/4 cup white sugar
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup plain nonfat yogurt
* 2 eggs, beaten

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.




Best BBQ Chicken Ever!


INGREDIENTS

* 1/2 cup Worcestershire sauce
* 1 teaspoon Cajun seasoning
* 1 teaspoon garlic powder
* 2 1/2 tablespoons brown sugar
* 1 1/2 tablespoons ketchup
* 6 skinless, boneless chicken breast halves

DIRECTIONS

1. In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
2. Heat an outdoor grill for medium heat, and lightly oil grate.
3. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.




Italian Pasta Veggie Salad


INGREDIENTS

* 10 ounces fusilli pasta
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 tomatoes, chopped
* 1 cup chopped mushrooms
* 3/4 cup fat free Italian-style dressing

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.



Ham Slices on the Grill



INGREDIENTS

* 1 cup packed brown sugar
* 1/4 cup lemon juice
* 1/3 cup prepared horseradish
* 2 slices ham

DIRECTIONS

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
3. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
4. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness



Lobster Tails Steamed in Beer


INGREDIENTS

* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer

DIRECTIONS

1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
2. If lobster tails are still in the shell, split the shell lenghtwise first.
3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.



Zesty Tuna Salad


INGREDIENTS

* 1 (6 ounce) can tuna, drained
* 1 teaspoon mayonnaise
* 1 teaspoon sweet pickle relish
* 1 teaspoon Dijon-style prepared mustard
* 1 stalk celery, chopped
* 1/4 cup chopped onion
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.



Light and Spicy Fish


INGREDIENTS

* 2 (6 ounce) fillets red snapper
* 1/4 teaspoon garlic powder
* salt and ground black pepper to taste
* 1/4 cup picante sauce
* 1/2 lime, juiced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
2. Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
3. Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.




Chicken Chili Soup


INGREDIENTS

* 1 3/4 pounds diced chicken breast meat
* 2 green bell peppers, diced
* 2 red bell peppers, diced
* 1 onion, diced
* 1/2 cup frozen corn kernels
* 4 (15 ounce) cans kidney beans with liquid
* 2 (14.5 ounce) cans diced tomatoes
* 1 (15 ounce) can tomato sauce
* 2 cups water
* 2 teaspoons chili powder
* 1 tablespoon dried parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon ground cumin

DIRECTIONS

1. Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.




Kung Pao Chicken


INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 tablespoons white wine
* 2 tablespoons soy sauce
* 2 tablespoons sesame oil, divided
* 2 tablespoons cornstarch, dissolved in 2 tablespoons water
* 1 ounce hot chile paste
* 1 teaspoon distilled white vinegar
* 2 teaspoons brown sugar
* 4 green onions, chopped
* 1 tablespoon chopped garlic
* 1 (8 ounce) can water chestnuts
* 4 ounces chopped peanuts

DIRECTIONS

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.




Tangy Chicken Fajitas


INGREDIENTS

* 1/2 cup olive oil
* 1/2 cup distilled white vinegar
* 1/2 cup fresh lime juice
* 2 (.7 ounce) packages dry Italian-style salad dressing mix
* 3 whole boneless, skinless chicken breast, cubed
* 1 onion, sliced
* 1 green bell pepper, sliced

DIRECTIONS

1. In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
2. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.




Angel Hair Pasta with Peppers and Chicken


INGREDIENTS

* 1 teaspoon olive oil
* 1 tablespoon minced garlic
* 1 large red bell pepper, julienned
* 3/4 (8 ounce) can sliced water chestnuts
* 1 cup sugar snap pea pods
* 6 thick slices smoked deli chicken
* 1 tablespoon onion powder
* 1/4 teaspoon ground black pepper
* 1 pinch salt
* 1 cup chicken broth
* 2 (8 ounce) packages angel hair pasta

DIRECTIONS

1. In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
2. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
3. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.




Hope that helps!

Answer 7

----------------Light Pickle Bites
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix for Fat Free Dressing
16 baby carrots, cut in half lengthwise
1 pkg. (6 oz.) OSCAR MAYER Boiled Ham, cut into strips
1 jar (20 oz.) CLAUSSEN Kosher Dill Mini Pickles, drained, cut in half lengthwise

-PREPARE salad dressing mix as directed on envelope. Place carrots in sealable plastic bag. Add dressing; seal bag. Refrigerate at least 2 hours or overnight, turning bag occasionally.
-REMOVE carrots from bag, reserving dressing. Wrap 1 ham strip around 1 pickle half and 1 carrot half; secure with toothpick. Repeat with remaining ham, pickles and carrots.
-SERVE with remaining dressing for dipping.

Nutrition (per 2)
Calories 20

-----------------Sunburst Deviled Eggs
1/2 cup PHILADELPHIA Fat Free Cream Cheese
2 Tbsp. MIRACLE WHIP Light Dressing
1 doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half
1 cup shredded carrots

-MIX cream cheese, dressing and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add carrots; mix well.
-SPOON evenly into egg white halves; cover.
-REFRIGERATE at least 30 min. before serving.

Nutrition (per 1)
Calories 30

------------------Sweet Pepper Ham Wraps
1 each red and green pepper
2 Tbsp. PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
6 slices OSCAR MAYER Lower Sodium Ham

-CUT each pepper lengthwise in half; remove and discard seeds. Cut each half lengthwise into 3 slices. Dry insides with paper towel.
-SPREAD Neufchatel cheese evenly onto pepper slices.
-CUT each ham slice lengthwise in half. Top each ham slice with filled pepper slice. Wrap ham around pepper; secure with toothpick.

Nutrition (per 3)
Calories 70

------------------EGGS BENEDICT - 4 Servings
4 eggs (2.4 grams of carbs)
Canadian Bacon
Sauce
1/2 cup butter
3 beaten egg yolks (0.9 grams of carbs)
1 tbsp water
1 tbsp lemon juice (1.3 grams of carbs)

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.

Carb Count: Recipe Total 4.6 grams of carbs, Carbohydrates Per Serving 1.15 grams of carbs


--------------LEMON FISH - 4 Servings *Low Fat*
4 white fish fillet
1 tbsp oil
1 tbsp fresh lemon juice (1.3 grams of carbs)
1 garlic clove, thinly sliced (0.9 grams of carbs)
4 tbsp whole milk ricotta cheese (1 gram of carbs)
4 tbsp plain yogurt (2.8 grams of carbs)

Preheat oven to 400 degree. Place fish in aluminum foil packet with oil, garlic & lemon juice. Place fish packet in oven. Mix the ricotta cheese with yogurt & stir in snipped
chives. When fish is done, remove & serve with
ricotta/yogurt sauce.

---------------------PUFFED OVEN PANCAKE(good idea for BREAKFAST!!!)

- 6 Servings
2 tbsp butter
3 eggs (1.8 grams of carbs)
1/2 cup high gluten flour * (12 grams of carbs)
1/4 cup cream (2.4 grams of carbs)
1/4 cup water
salt

Melt butter in skillet. Beat eggs. Add flour, cream water and 1/4 tsp salt. Mix well. Pour into hot skillet. Bake at 400 degrees F for 25 minutes until puffed and golden brown. Serve with blackberry syrup, maple butter or low carbohyrate maple syrup (Recipes #25, #26, and #27).

Carb Count: Recipe Total 16.2 grams of carbs, Carbohydrates Per Serving 2.7 grams of carbs
* You can purchase high gluten flour at some grocery stores, most health food stores or from a bakery.

----------Mango Chicken Serves 4
4 boneless, skinless chicken breasts
3 C orange juice
2 mangos, peeled and sliced
2 T honey
1 tsp. grated fresh ginger

Grill chicken till nicely browned. While chicken is grilling, mix orange juice, honey and ginger. When chicken is about 3/4 cooked, remove from grill and place in a large skillet. Add orange juice mixture and cook until liquid reduces and chicken completes cooking, about 10 minutes. Add mango slices just before removing from heat, so they warm, but not cook. Serve over rice or couscous.


Spicy Tropical Chicken Serves 4
1/4 C lime juice
1/2 C pineapple juice
2 -3 tablespoons minced jalapeno peppers
2 cloves garlic, minced
1/4 C minced shallots
1/4 C light soy sauce
2 lbs. boneless chicken tenders

Combine all ingredients except chicken to create a marinade. Put the chicken in a large plastic zipper food storage bag and pour the marinade over the chicken. Let marinate in the refrigerator for at 2-6 hours, turning occasionally. Drain chicken and discard marinade. Grill, broil or saute the chicken as desired until fully cooked, about 10 minutes.



-----------Florida red snapper

Serving Size : 6

2 Pounds Red snapper -- fillets
1/4 Cup Grated onion
2 Tablespoons Orange juice
2 Tablespoons Lemon juice
2 Teaspoons Grated orange rind
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg

Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.

Combine onion, orange and lemon juice, orange rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes.

Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.


------------"Grilled" Glazed Tuna Steaks

Serving Size : 4

1/3 cup Dry Sherry
1 tablespoon Ginger Root -- minced
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2/3 tablespoon Garlic -- minced
1 pound Tuna Steak -- cut in 4 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min.

Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)