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Hayley asked the following question:
I’m looking for some good healthy food recipes for my family to try. It doesn’t have to be anything fancy just something simple that would taste good to kids as well as adults.
I’m looking for some good healthy food recipes for my family to try. It doesn’t have to be anything fancy just something simple that would taste good to kids as well as adults.
Please post if you have any good ones! 
November 25th, 2009 at
Frozen dinners already cooked – follow directions on the boxes, warm in microwave. Stick with the big name brands for good taste. Add a can of veggies or frozen veggies as a side dish. Ask a clerk to show you where to find them.
Pre-cooked meats in sealed packages found in the cold section, not in the freezer, (just pop into the microwave for a few minutes) such as baked ham, pot roast with gravy, chops, chicken, meatloaf, and so much more. Ask a clerk to show you where to find them.
Canned vegetables to add as a side dish.
Canned sweet potatoes to add as a side dish.
Canned potatoes to add as a side dish.
Minute Rice as a side dish-follow directions on box.
Stove Top Stuffing-follow directions on box.
You can now buy these products in small containers that you add water to them, let them sit a few minutes, and then eat.
Frozen vegetables in large bags or small boxes. Heat in microwave. Ask a clerk to show you where to find them.
Fresh salad greens now come already cut up and in large packages. Buy the pre-washed types. All you have to do is add the salad dressing. Be sure to use by the date on the bag. Salads turn black and need to be thrown away if not used by the printed date on the bag.
Canned soups are delicious. Follow the directions on the cans.
Canned stews are good too.
Frozen desserts of all types. Follow directions on the containers.
Bake shop inside the grocery store has all kinds of desserts.
The deli has delicious rotisserie/roasted chickens. They also have all types of side dishes for you to choose from.
But if you would like to cook from scratch, go to:
where there are lots of easy recipes. Put this website into your “Favorites”. At the website, scroll down the screen and read some of the dinner recipes. On the left hand side you will find categories.
Buy a crock pot, read the directions…you put your dinner recipe in the crock pot, turn the knob to low most of the time, and it will be cooking while you are away from your home. Buy a microwave too.
Here are 1,160 Crock Pot recipes:+…
Here are 2,600 Microwave recipes:+
There are jars of all types of sauces that you heat and eat for all kinds of noodles. These are found on a shelf. Noodles are in packages, follow the directions…most of the time you will need a deep pan for boiling lots of hot water for the noodles.
A clerk can help you find these items.
You will find many brand named boxed dinners such as Pasta-Roni. There is a seasoned packet in each box.
(My favorite is Garlic & Olive Oil. I put more garlic powder in it ’cause I like to taste lots of garlic)
Ask a clerk if you need help in finding these boxed dinners.
Remember…safety in the kitchen at all times. Keep EVERYTHING clean!!!
Keep hot foods hot, and cold foods cold!!!
And “when in doubt, throw it out”.
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1. Hamburger – Video:
2. Steak – Video:
3. Philly Cheese Steak Sandwich-video:
4. Cheese Omelette-video:
5. Roast Beef-in crock pot-video:
6. Cesar Salad
7. CATALINA CHICKEN from cooks.com:
Chicken breast (or your favorite piece)
Garlic salt
Catalina dressing
Arrange chicken pieces in baking dish. Sprinkle with garlic salt. Top each piece with Catalina dressing. Cover with foil. Bake at 350 degrees for 1 hour.
8. Magic Seven-Layer Bars recipe from:
Magic Seven-Layer Bars Ingredients
1/2 c Butter 1 c Butterscotch chips
1 1/2 c Graham cracker crumbs 1 c Walnuts, chopped
6 oz Semi-sweet chocolate chips, 1 c Sweetened condensed milk
1 c Coconut, shredded
Instructions for Magic Seven-Layer Bars
Melt butter in a 9 x 13 inch pan. Sprinkle crumbs over butter and add remaining ingredients in layers as given. Bake at 350 F for about 30 minutes. Makes about 40 bars Note: If you prefer a thicker bar, use a 9 x 9 inch pan. Bake 10 minutes longer.
9.
Video – how to cook eggs. Look on the right hand side for list:
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Here is fun eggs in a coffee cup and cooked in the microwave from “Working Mother” website:
2 Eggs
2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper
1. COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk; beat until blended.
2. MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
November 28th, 2009 at
Moroccan-Style Vegetable Stew with Harissa Yogurt SauceBon Appétit:
Main Ingredients
cuisine
Moroccan
type
Soup/Stew
dietary considerations
Vegetarian, Low Cal, High Fiber, Healthy
YIELD: Makes 6 servings
Blanching the root vegetables shortens the stew’s cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.
subscribe to Bon Appétit IngredientsYogurt sauce:
1 cup (8 ounces) Greek-style yogurt*
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce**
1 garlic clove, minced
Coarse kosher salt
Vegetable stew:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice
PreparationFor yogurt sauce:
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
For vegetable stew:
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
* A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
November 29th, 2009 at
I found this website a couple of years ago and signed up for the emails and have enjoyed them since! There is a list of recipes on the website and most of them are fabulous! The really neat thing about this website is that it will show you what you have been eating, with all the information about it and then give you a healthy tasty alternative.
Just recently was a calamari email which was shocking(even though I should have known) with a really good alternative recipe.
December 1st, 2009 at
Baked potatoes are great with broccoli. Mash the tater up with some cheese sauce, sour cream, or even just a light sprinkle of shredded chedder.
Here are some other simple dinner ideas that are pretty healthy.
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Fruit salad:
I know this sounds a little odd but it adds a nice light zip and tang for fruit:
¼ cup buttermilk
2 tbsp sour cream
1 tbsp honey
1 tbsp apple cider vinegar
Red apples, thinly sliced
3/4 cup red grapes halved
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6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushroom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper
Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9×13 baking dish.
Layer on the veggies. In a separate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.
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Color full veggie sauté:
2 each med red red and green bell peppers and zucchini julliened
4 med carrots julienned
2 tbsp olive oil
4 cups thinly sliced cabbage
1/4 tsp salt
4 tsp cider vinegar
1/4 cup water
1 tbsp sesame seeds.
In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min. Add the cabbage, salt and pepper, sauté 1 min longer.
In small bowl combine vin and water, pour over veggies. Cook and stir for 2-3 min or until heated thru. Sprinkle with sesame seeds.
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Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don’t like a strong curry taste)
1 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
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Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
1 1/2 cup Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
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Heavenly Harvest Pork Roast:
1/4 cup pomagranite juice
1/4 cup sugar
1 tbsp salt
1 tbsp granulated garlic
1 tbsp steak seasoning
1 tsp black pepper
1 pork roast (4-5) pounds
2 pears, cored peeled and sliced thick
1/2 ornage peel on, sliced thick
Heat the pomagranite juice and sugar until the sugar is dissolved, pour into the bottom of the crock pot.
Mix the salt, granulated garlic, steak seasoning, and pepper. Rub all over pork, then lay the pork on top of the juice in the pan. Turn once so that it is coverd in the juice.
Cover the pork with the pears and oranges. Cover and cook on high for 6-8 hours or until tender. Serve with juice and fruit slices.
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Chili:
1 lb hamburger
1 onion chopped
2-3 cloves garlic
1 can stewed tomatoes
1 can kidney beans
To taste:
chili powder
cumin
seasoned salt
Brown the bruger and drain. Add the onion and garlic and cook until onions are translucent. Add to a pan and add the other ingredients. Taste and add more spices as you need to have your taste buds happy.
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Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well
December 4th, 2009 at
Prosciutto and Gruyère Strombolis
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm
Cherry Tomato Spagetti Dinner
Ingredients
2 (1-ounce) slices sandwich bread
1 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups red cherry tomatoes
3 garlic cloves, thinly sliced
8 ounces uncooked spaghetti
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.
Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.
Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.
Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately
Recipe: Fresh fruit kebabs with lemon lime dip
ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers
Directions
In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.