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~Joy~ asked the following question:
I would like to start cooking much more healthy meals. If you have any you would like to share it would be greatly appreciated. Thanks!
I would like to start cooking much more healthy meals. If you have any you would like to share it would be greatly appreciated. Thanks!
October 26th, 2009 at
Try this:
Then you can search for recipes within the Healthy Cooking collection to find whatever you are looking for….I recommend:
October 28th, 2009 at
Much better than the sugar (and God knows what else) laden stuff out of a jar or tin.
ITALIAN TOMATO SAUCE
Enough for pasta for 2
INGREDIENTS
2 cloves of garlic
2 onions
2 tablespoons of olive oil
400g tin of plum tomatoes*
2 teaspoons of basil or mixed herbs
Ground pepper to taste
METHOD
Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.
Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).
Put the chopped tomatoes into the pan. Add the herbs. Continue to cook, stirring as the mixture boils. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS & ALTERNATIVES
Add a glass of wine and cook for a bit longer.
Add ¼ of a teaspoon of chilli powder to make it into an Arrabbiata sauce, which is usually served with penne pasta.
TIPS
Always “take the pasta to the sauce”. Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
October 30th, 2009 at
Here’s my Fav, and it’s really easy:
TACO CHICKEN
1 cup water
1 package taco seasoning mix
3-4 breasts of chicken
2 cups green beans
4 potatos
Mix the water and the taco seasoning to make a marinade. Pour into a freezer bag and add the chicken (with the skin). Refrigerate for 2-4 hours if you are going to cook it the same day, or freeze to use later. When ready to use, thaw if necessary and either grill (my favorite) or broil for 35-45 minutes at 325 degrees with the left over marinade in the winter months. Serve with steamed green beans and a baked potato.
To steam green beans: add 3 tablespoons of water per cup of green beans to a microwavable dish and cover. Microwave for 2-3 minutes, or until steam rises to the top. Add lemon pepper for taste.
Serves 4
October 31st, 2009 at
I know you prob. want something more homemade but my sister lost 64lb using this site. Not to say you need to lose weight but it is all healthy cooking.
But just for kicks here is something that help me lose some unwanted pounds.(160 and counting) and if your worried about the tomatoes it is ok to use because just as long as you cook them to 165 degrees than any salmonila will be killed.
Cooking spray
1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices. Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
November 2nd, 2009 at
Hi there….. here is a recipe for you…..
1 can whole kernel corn
1 can cream corn
1 stick butter
1 egg
1 cup sour cream
1 box Jiffy cornbread mix
Mix all ingredients together and bake at about 350 degrees in a greased
13″ x 9″ x 2″ rectangular packing pan for 45-60 minutes. Will be done
when fork comes out of center clean. Let cool and cut into squares.
Have this instead of potato or mac and cheese.
November 5th, 2009 at
One healthy snack i know how to make is the
Roast Beef Wrap
You need:
Flour tortillas your choice on size
Your favorite cream cheese
Your favorite deli roast beef
you take one flour tortillas and a spoon full or so of cream cheese how ever much you want to put, then you take as many slices of roast beef and put them around. Then you have to roll the wrap and cut it about an inch or an inch and half wide.