What are some easy to make food dishes that taste good and are healthy?

Answer 1

GRILLED TOMATO, SMOKED TURKEY AND SWISS CHEESE SANDWICH

1 C. sour cream
1/4 C. green onions, chopped
2 Tbs. Dijon mustard
1 tsp. dried thyme
12 slices whole wheat bread
1 lb. sliced smoked turkey breast
8 slices Swiss cheese
4 tomatoes, sliced
Butter

Combine sour cream, green onions, mustard and thyme together and mix well. Spread one side of each piece of bread with butter and the other with the sour cream mixture. Place several slices of turkey (depending on thickness), a slice of cheese and tomato on the side of the bread with the sour cream mixture. Place sandwich butter-side down in a skillet and brown on both sides. Serve warm.

Classic Lobster Roll

4 cups cooked lobster meat, cut into bite-size pieces
1/2 cup low-fat mayonnaise
1/4 cup chopped green onions
1 tablespoon chopped celery
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Dash hot sauce

4 hot dog buns

Combine first 7 ingredients. Spoon 3/4 cup salad into each bun. 4 servings

Baked Lemon Sole

4 3-1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour

Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 F. for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.

DIJON GREEN BEANS

1-1/2 pounds fresh green beans, trimmed or 3 can of green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 cup of grape tomatoes, halved
½ small red/ purple onion, sliced
2 tablespoons grated parmesan cheese

Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.

Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.

GINGER-PEPPER BAKED CHICKEN

1 tsp. ginger
1 cup-up broiler-fryer chicken
1 cup dry, fine breadcrumbs
1 bottle oil-free Italian dressing, heated
1/2 tsp. pepper

Pour warm Italian dressing over chicken, cover, refrigerate and marinate for at least 4 hours.At cooking time, line 9 x 15-inch baking pan with foil; spray with non-stick vegetable
spray. Mix together ginger, pepper, and breadcrumbs. Remove chicken from marinade and roll each piece in crumb mixture; arrange in baking pan. Place in 350 F. Bake and Oven 1 hour or until fork can be inserted in chicken with ease. Serves 4.

GREEN SALAD WITH BALSAMIC VINAIGRETTE

6 C. fresh Romaine lettuce torn into bite-sized pieces
1 green pepper thinly sliced
1 seedless cucumbers, peeled and thinly sliced
1 small red onion, thinly sliced

For the Vinaigrette:
1/3 C. olive oil
1/3 C. balsamic vinegar
1 tsp. mustard seed
1 tsp. oregano
1 clove garlic, minced
Salt and pepper to taste

Place the salad ingredients in a large bowl. Place the vinaigrette ingredients in a jar and tightly seal. Shake well and pour over salad. Toss together and serve immediately.

Answer 2

1. Grilled sliced tomatoes with cheddar cheese
2. Spinach with stuffed eggs
3. Green Beans with Cashew Nuts
4. Boiled Shrimp & any spaghetti Sauce mixed together and pour over angel hair Pasta
5. The best onion dip & it's healthy
16 oz of plain yogurt or buttermilk
add a dash of garlic powder
and 1 envelope of dry onion soup mix
(Lipton's is the best tasting)
Mix this all together.
Put in the fridge for about 2 to 3 hours.
This is so that the dairy product
can rehydrate the soup mix.
My older kids & the teenagers
can wolf this stuff down
with a bag of chips in no time.
I made this up in gallon batches
for Labor Day,
because the whole family was here
and at 6 p.m.all the bowls
were scraped clean and
someone still wanted more dip.

Answer 3

Oh YEAH!!

Take 4 or more frozen chicken breasts
Put them in a glass oven dish
Add a bag of pre-prepared baby carrots
Add 6 nugget potatoes cut into 4.

In a blender, puree :
7 crushed garlic cloves
1 cup concentrated lemon juice
1 cup pure virgin olive oil
1 cup vinegar
1 tbsp salt
2 tbsp honey or sugar
1 tsp ground pepper (fresh if you can)

(You will have lots of extra dressing to use for future meals. Refrigerate it and you'll find a million ways to use it on sandwiches as a spread, or bastes, or whatever.)

Pour a 1/3 to 1/2 cup of dressing over the chicken/carrots/spuds

Bake at 375 for 60 min, turn chicken and veg at the 30 minute mark.

Take a bunch of romaine lettuce, wash and rip it up.
2 or 3 tomatoes cut into wedges
1 red/orange/yellow or green pepper slivered

Drizzle 2 or 3 tbsp of the dressing over each serving of salad.

Add the cooked chicken, carrots & spuds and you're mouth will water until you get to the left overs.

If you want the best salad EVER, do all of the above, but add a few tbsp of hemp hearts and some crushed honey roasted peanuts and some diced fruit, like strawberries, pineapple or seedless grapes .

Guests who claimed to HATE SALAD WITH A PASSION, couldn't get enough of this one.

The beauty of this recipe is the prep time is only about 20 minutes and you only have to go back in the kitchen once to flip the chicken/veg. Then serve.

Answer 4

Marinate chicken breasts in Good Seasons Italian dressing and then grill on the bbq. Make a salad, a vegetable and serve with Italian bread.

Answer 5

EGGPLANT DIP 1 eggplant, cooked 1/3 cup extra virgin olive oil 1 onion, diced 3 tablespoons tomato paste 3 cloves garlic, minced 1 tablespoon freshly squeezed lemon juice Preheat oven to 350°F. Place eggplant on a sheet of foil brushed with a little olive oil in a baking dish. Bake until the eggplant is soft. In a skillet, heat olive oil and sauté onions until translucent. Scoop out the eggplant meat and add to skillet with remaining ingredients. Simmer over low heat for about 20 minutes. Allow to cool 10 minutes, then puree in a blender or food processor. Season to taste with salt, pepper, and lemon juice. Serve at room temperature. MEDITERRANEAN LEMON PEPPER CHICKEN 3-4 chicken breasts 2 lemons 2-3 tablespoons olive oil 1 large sweet onion, finely chopped 4 cloves garlic, crushed 1 teaspoon lemon pepper 2 cups chicken broth or water 1 can chick-peas or garbanzos, drained 1 tablespoon fresh parsley, minced 1 tablespoon Wondra or flour (optional) Cut lemons into 2 halves each. Rub chicken with one lemon half. In a large Dutch oven, saute onion in olive oil until soft and golden colored. Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste. Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts). If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste. Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley. Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.

Answer 6

Go to allrecipes.com, they tons of recipes that you can look up. You can choose healthy and easy ones, there's tons. I really like the salmon II recipe, my family loves it, it comes out juicy not all dry and its by far one of the easiest things I've ever cooked.

Answer 7

sprouted beans, fresh vegetables sandwiches, fruit chaats,steamed mixed vegetables, steamed rice with soyabeans and so on