healthy foods?

Question

what are some healthy meals to prepare at home.

Answer 1

try this one.

Chinese Broccoli Beef Recipe

Protein foods are a large part of a healthy diet. This Chinese broccoli beef recipe is a stir fry beef and broccoli recipe that is quick and easy to prepare and adds protein from the beef strips.
Healthy and delicious AND from start to finish, dinner is ready in 30 minutes. Can't beat that!

1/2 pound lean beef steak (round steak is fine)
1 tablespoon soy sauce
1/2 cup beef broth
3 tablespoons soy sauce
2-2 1/2 teaspoons cornstarch
1/2 teaspoon grated ginger
2 cups broccoli, in small flowerets
1 1/2 cups mushrooms, sliced
1/2 red pepper, diced
4 green onions, sliced into 1" pieces
1 tablespoon oil
cooked rice

Slice beef thinly across the grain. Add 1 tablespoon soy sauce and set aside to marinate while you get everything else ready.

Mix together the broth, soy sauce, cornstarch and ginger and set aside. Spray a cold frying pan or wok with non-stick spray and heat to mid high heat.

Add broccoli, mushrooms, red pepper and green onions. Cook, stirring at all times, for 3 or 4 minutes. Vegetables will be tender but still crisp. Remove vegetables from wok.

Add the oil to the wok, being careful as the pan is quite hot. Add beef slices and stir fry for 2 or 3 minutes until beef is just slightly pink in the center. Push the beef away from the center of the pan.

Stir the sauce mixture again then add to the center of the pan. Cook the sauce with the beef, stirring at all times, until the sauce thickens and bubbles.

Return the vegetables to the wok or pan. Stir all together until everything is well coated and heated through.

Serve over hot cooked rice, or alone if you want a meal lower in carbohydrates.

Serves 4

http://www.cookingnook.com/chinese-broccoli-beef-recipe.html
(*-*)

Answer 2

1

Answer 3

some healthy food
Black Beans
Kale
Salmon
Pumpkin
Apples
Blueberries
Bananas
Broccoli
Spinach
Sweet Potatoes
Kidney Beans
Lentils
Red Beets
Eggplant
Brussels Sprouts
Tomatoes
Whole-Wheat Bread
Quinoa
Steel-Cut Oatmeal
Bulgur
Lean Meat
Flaxseeds
Chia Seeds
Almonds
Tuna
Fat-Free Milk
Fat-Free Greek Yogurt
Dark Chocolate
Red Wine
Extra-Virgin Olive Oil

Answer 4

There is lots of healthy recipes depending on what kind of diet a person is on. To a normally healthy person, breads and rice can be part of their diet whereas a diabetic needs to eat that sparingly.

Things with salt will bother a person on a high blood pressure diet. Things with fat and cholesterol.... you guessed it - will bother them - and yet all those diets can be healthy for that individual.

Now, if you want to eat healthy and your health is normal, then try to stick with fresh foods - not prepared foods. You can use frozen veggies but canned contain preservatives that you need to rinse off. Foods already cooked contain preservatives you don't want to mess with. So, for healthy meals, eat lean meats, fresh or frozen veggies, us olive or canola oil when oil is needed, use butter instead of margarine because of the trans-fats when absolutely needed, keep your carbs (bread, rice, noodles, potatoes, sugars) to a minimum - meaning, if you have a baked potato, don't serve bread with the meal. If you have dressing, don't serve mashed potatoes also. If there is lots of carbohydrates in your main course, go with a light dessert. Try to eat a little protein with each meal that you have a carbohydrate. For instance, if you have toast for breakfast, have a little protein with it to slow down how fast it raises the blood sugar. That protein can be bacon, steak, ham, cottage cheese, regular cheese, peanut butter, etc. If you have a snack of an apple, eat a little cheese with it to slow it down as it tries to run through your system. If you have that baked potato for your meal, make it a small one and don't serve lima beans or corn with it - or carrots - too much carb.

You can make a snack of celery and cream cheese or fruit with a little cream cheese on the side. Or on that toast, put a little cream cheese. Remember you can get it in regular, low-fat and non-fat, depending on what you are trying to accomplish.

Stir fry dishes are always healthy if you use fresh ingredients. You can put fish in it, shrimp, steak, pork, hamburger, ham, and all kinds of veggies - onions, garlic, bok choy, pea pods, bamboo shoots, water chestnuts, Savoy Cabbage or regular cabbage, carrots, celery, bean sprouts and the list goes on. Whatever veggies you have - it cooks up quickly too.

I didn't give you any recipes but whenever I see someone ask about healthy meals, I always feel the need to clarify.

Answer 5

food is healthy.

Answer 6

hi there, hopefully this is what you are looking for!!

Turkey Noodle Casserole:
1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons Margerine
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves

Directions:
Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.

Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Thai Glazed Chicken Lettuce Wraps:
1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Directions:
Thinly slice the chicken into strips and sprinkle with grill seasoning.
Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.


Scallops with Vermouth:
3 tablespoons extra-virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered artichoke hearts in water, drained
Salt and pepper
1/4 cup parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup dry vermouth

Directions:
Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

Garlic lime chicken with olives:
Cooking spray
3 pounds boneless skinless chicken breast halves*
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata

Directions:
*This amount of chicken is for 3 meals based on chicken. If you are only using it for this meal, use 1 pound.
Preheat oven to 400 degrees F.

Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.

Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.