Anyone have some good healthy recipes?

I’m trying to incorporate healthy (but simple and pref quick) meals into my diet. Mostly salads and such. Does anyone have some good recipes for some healthy meals and some good salad recipes (rather than the same plain old salad?).

Thanks so much!!!

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7 Responses to “Anyone have some good healthy recipes?”

  1. janecat said:

    add dried cranberries or apricots and roasted sunflower seeds

  2. Diva said:

    this is quick ,easy and Delis!

    WALDORF SALAD

    2 med. apples, chopped (about 2 c.)
    2 med. stalks celery, chopped (about 1 c.)
    1/2 c. mayonnaise
    1/3 c. chopped nuts
    Toss all ingredients. Serve on salad greens. 4 servings.
    WALDORF SUPREME:
    Decrease celery to 1 stalk and nuts to 1/4 cup. Stir in 1 (8 1/4 oz.) can pineapple chunks in syrup, drained, 1/2 cup miniature marshmallows, and 1/3 cup cut-up dates or raisins.

  3. ♪Msz. Nena♫ said:

    BLACK BEANS & RICE (Healthy & Can be prepared in 20 minutes)

    Step 1: prepare the rice; make the black beans

    For the rice
    2 bags boil-in-bag white rice

    For the black beans
    1 1/2 cups chopped onion (1 medium-large onion)
    2 garlic cloves
    1 can (16 ounces) black beans, rinsed and drained
    Vegetable cooking spray
    1/2 teaspoon cumin
    1/3 cup salsa flavored with chipotle chiles
    1/2 cup water
    1 can (14 1/2 ounces) no-salt-added tomatoes, including the liquid
    1 teaspoon grated lemon zest (optional)
    1 teaspoon lemon juice (optional)
    2 tablespoons chopped cilantro, or to taste (optional)
    Cilantro sprigs

    1. Prepare the rice: Microwave 1 bag of rice at a time according to the directions on the package. Repeat with the remaining bag. Transfer the rice to a bowl and keep warm, covered with plastic wrap.
    2. Prepare the black beans: Finely chopped the onion to measure about 11/2 cups. Finely chop the garlic. Rinse and drain the beans; reserve.
    3. Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat just until hot. Add onions and cook, stirring, for 4 minutes, or until slightly translucent. Add the garlic and cumin and cook, stirring, for 1 minute longer. Add the salsa, water, and tomatoes with the liquid. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, for 5 minutes.
    4. While the bean mixture cooks, zest and juice the lemon, and chop enough cilantro to measure 2 tablespoons, if using.
    5. Remove the pan from the heat. Stir in the beans, lemon zest and juice, and optional cilantro. Keep warm, covered.

    Step 2: assemble the sliced cucumbers and tomatoes vinaigrette

    1 cup cucumber slices
    2 cups tomato wedges
    2 tablespoons store-bought balsamic vinaigrette or other dressing
    12 romaine leaves

    In a salad bowl, combine the cucumbers, tomatoes, and vinaigrette and toss to coat. Line 4 salad plates with the romaine lettuce and top with the salad, dividing it evenly. Place the plates on the table.

    Step 3: serve

    1. Place 1 cup of the rice in the center of each dinner place and top with 1 cup of the bean mixture. Garnish with a sprig of cilantro, if desired.
    2. When ready for dessert, serve the pastries on dessert plates or the ice cream in small dessert bowls.

    Ingredients Shopping List:
    Black beans
    Salsa flavored with chipotle chiles
    No-salt-added tomatoes
    Lemon
    Cilantro (optional)
    Balsamic vinaigrette or other dressing
    Babas au Rhum or rum raisin ice cream

    from the salad bar
    Cucumber slices
    Tomato wedges
    Romaine leaves (optional)

    Ingredients From Your Pantry:
    Boil-in-bag white rice
    Vegetable cooking spray
    Onion
    Garlic
    Ground cumin

    CAJUN CORN, RICE & RED BEANS

    Step 1: make the cajun corn, rice, and red beans

    1 large green pepper
    1 large red pepper
    1 medium onion
    2 garlic cloves
    1 can (15½ ounces) red beans, such as kidney beans
    1 tablespoon olive oil
    1 teaspoon Cajun seasoning or chili powder
    2 cups instant white rice
    1 can (14½ ounces) vegetable broth
    1 package (16 ounces) frozen corn kernels
    Salt and pepper to taste
    2 to 6 drops hot pepper sauce, or to taste (optional)

    1. Chop both peppers to measure 1 cup each. Chop the onion to measure 1 cup. Slice the garlic. Rinse and drain the beans.
    2. In a large deep heavy skillet, heat the olive oil over high heat until hot. Add the peppers, onion, garlic, and Cajun seasoning. Stir to coat with the oil and cook for 3 minutes, until softened slightly.
    3. Add the rice and stir to coat. Add the broth and bring to a boil, covered. Stir in the corn and beans and cover the pan. Remove the pan from the heat and let stand for 5 minutes. Season with salt and pepper and hot pepper sauce, if desired.

    Step 2: cook the okra with spicy tomatoes

    1 can (14½ ounces) diced tomatoes with mild green chiles
    1 package (10 ounces) frozen sliced okra
    In a large saucepan, combine the tomatoes and okra. Bring to a boil, covered, over medium-high heat, reduce the heat to a simmer, and cook, separating the slices of frozen okra with a spoon, for about 8 to 10 minutes, or until the okra is cooked and the mixture is heated through. Transfer to a serving bowl, cover to keep warm, and place on the table.

    Step 3: prepare the frosted angel food cake with toasted coconut

    1 cup shredded coconut
    1 store-bought angel food cake
    1 container (16 ounces) vanilla frosting
    1. Spread the coconut on a Pyrex pie plate or paper plate and microwave on High for 2 minutes. Stir and microwave, stirring every minute to make sure it is evenly golden, for 3 to 4 minutes. Remove and let cool.
    2. Place the cake on a cake platter or large plate. Frost the sides and the top. Sprinkle the toasted coconut all over the cake, pressing it lightly on with your hands.

    Step 4: serve

    1. Place the skillet on the table and spoon portions directly onto dinner plates. Serve the okra alongside.
    2. When ready for dessert, cut the angel food cake into slices, place on dessert plates, and serve.

    Ingredients Shopping List:
    Green pepper
    Red pepper
    Red beans, such as kidney beans
    Frozen corn kernels
    Diced tomatoes with mild green chiles
    Frozen okra
    Shredded coconut
    Angel food cake
    Vanilla frosting

    Ingredients From Your Pantry:
    Onion
    Garlic
    Olive oil
    Cajun seasoning or chili powder
    Instant white rice
    Vegetable broth
    Salt and pepper
    Hot pepper sauce (optional)
    Butter

    BAKED EGGS WITH CREAM SPINACH ON AN ENGLISH MUFFIN

    Menu Gameplan:
    Step 1: make the baked eggs with creamed spinach on english muffins
    Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons
    Step 3: prepare the pink grapefruit with brown sugar glaze
    Step 4: serve

    Here’s How to Make It in 20 Minutes:

    Before You Start:

    Preheat the oven to 500F to bake the eggs and glaze the grapefruit.

    Step 1: make the baked eggs with creamed spinach on english muffins

    2 packages (9 ounces each) frozen creamed spinach
    4 large eggs
    Salt and pepper to taste
    4 English muffins
    ½ cup thick-style mild or spicy salsa

    1. Preheat the oven to 500F.
    2. Make a slit in the end of each of the packages of frozen spinach and place them in a 2-quart Pyrex baking dish. Microwave on High for 10 minutes. Open the bags and transfer the hot spinach to the baking dish. Using the back of a soup spoon, make 4 equally spaced indentations in the spinach.
    3. Break an egg into each indentation. Season the eggs with salt and pepper. Cover the baking dish with aluminum foil and bake in the conventional oven for 5 to 7 minutes, or until the eggs are set. Remove the baking dish from the oven.
    4. Meanwhile, with a fork, split each of the English muffins. Toast the muffins in a toaster or toaster oven until lightly colored. Transfer 1 muffin to each of 4 dinner plates. Do not turn off the oven.

    Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons

    1 bag (5 ounces) prewashed spring or baby greens
    1 cup sliced mushrooms
    ½ cup whole-wheat croutons
    ¼ cup store-bought salad dressing of choice

    Place the greens, mushroom slices, and croutons in a salad bowl. Add the dressing and toss to coat. Place the bowl with 4 salad plates on the table.

    Step 3: prepare the pink grapefruit with brown sugar glaze

    2 pink grapefruits
    2 tablespoons packed brown sugar
    ¼ teaspoon ground cinnamon

    1. Cut each grapefruit in half and section the halves. Place the halves in a small baking dish.
    2. Combine the brown sugar and cinnamon and sprinkle evenly over each of the grapefruit halves. Bake for 5 minutes, or until the grapefruit is warm and the sugar is slightly melted.

    Step 4: serve

    1. Using a large spoon, scoop an egg with some of the creamed spinach under it and place it over the English muffin halves on each plate. Spoon 2 tablespoons salsa over the egg. Plate the remaining eggs and spinach and garnish with salsa in the same way.
    2. When ready for dessert, serve the baked grapefruit halves, preferably still slightly warm, in small bowls.

    Ingredients Shopping List:
    Frozen creamed spinach
    English muffins
    Thick-style salsa, mild or spicy
    Prewashed spring or baby greens
    Mushrooms, sliced (from the produce department)
    Whole-wheat croutons
    Pink grapefruits

    Ingredients From Your Pantry:
    Large eggs
    Salt and pepper
    Salad dressing of choice
    Brown sugar
    Ground cinnamon

    CARROT & POTATO SOUP

    Before You Start:

    3 tablespoons butter
    1 1/2 cups chopped scallions
    1 bag (10 ounces, about 4 cups) pre-shredded carrots
    2 cans (14 1/2 ounces each) vegetable broth (about 4 cups)
    1 1/2 cups “just add milk” frozen mashed potatoes
    1/2 cup light cream or half-and-half
    Salt and pepper to taste

    1. Melt the butter in a 3-quart nonstick saucepan over medium heat. Add 1 cup of the scallions and cook, stirring, until nearly tender, about 2 minutes.
    2. Add the carrots and broth. Cover, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.
    3. Stir in the potatoes, cover, and cook for 5 minutes.

    Step 1: meanwhile, make the toasted cheese and red pepper sandwiches

    1 jar (7 ounces) roasted red peppers
    8 slices whole-wheat or rye bread
    3 tablespoons softened butter
    8 ounces thinly sliced Swiss, Havarti, or other favorite cheese

    1. Drain the red peppers well and cut into thin strips.
    2. Spread 1 side of each bread slice lightly with butter. Top unbuttered sides of 4 of the bread slices with cheese and pepper strips; cover with a bread slice, buttered side up.
    3. Heat a large range-top grill pan or griddle or nonstick skillet over medium-high heat. Place the sandwiches on the grill, in batches if necessary, and toast until both sides are evenly golden brown and the cheese is melted, pressing down lightly with spatula. Transfer to a cutting board.

    Step 2: serve

    1. While the sandwiches are grilling, transfer the soup mixture to a blender or food processor and puree until smooth, working in batches if necessary. Return the soup to the saucepan and stir in the light cream or half-and-half. Season with salt and pepper. Heat until steaming.
    2. Ladle the soup into soup bowls and garnish each with some of the remaining [1/2] cup chopped scallions. Serve.
    3. Cut the sandwiches in half or quarters and serve on small plates with the soup.
    4. When ready for dessert, divide the cut-up melon among 4 dessert bowls. Place the lemon bars on a serving plate and pass at the table.

    Ingredients Shopping List:
    Pre-shredded carrots (bagged, from the produce department)
    “Just add milk” frozen mashed potatoes
    Light cream or half-and-half
    Roasted red peppers
    Swiss, Havarti, or other favorite cheese, thinly sliced
    Lemon bars
    From the Salad Bar
    Chopped scallions
    Cut-up assorted melon, such as honeydew, cantaloupe, and watermelon

    Ingredients From Your Pantry:
    Butter
    Vegetable broth
    Salt and pepper
    Sliced whole-wheat or rye bread

    BROILED CHICKEN BREASTS W/ APRICOT GLAZE
    Preheat the broiler.

    Step 1: cook the micro-baked sweet potatoes

    4 small sweet potatoes (or 2 large)
    Butter for serving
    Salt and pepper to taste

    1. Scrub the sweet potatoes and prick in several places with a fork or skewer.
    2. Place a piece of paper towel in the microwave and arrange the potatoes like the spokes of a wheel on the towel. Microwave on High for 13 to 17 minutes for 4 potatoes, a little less for 2 potatoes, turning them over once and giving each a quarter turn twice while cooking. Microwave until the potatoes yield a bit to pressure when squeezed. Let stand a few minutes to finish cooking before serving to soften.

    Step 2: cook the asparagus with shallot butter

    1 pound thin asparagus
    2 shallots
    3 tablespoons butter
    1 tablespoon fresh lemon juice
    Salt and pepper to taste

    1. Trim the asparagus, if necessary.
    2. Fill a large skillet with 1 inch of water, cover, and bring to a boil over high heat. Add the asparagus, bring the water back to a boil, and simmer for 4 to 6 minutes, or until just crisp-tender. Drain and transfer to a serving platter.
    3. Thinly slice the shallots.
    4. In the same skillet, melt the butter over medium heat about 1 minute, or until just beginning to brown. Add the shallots and cook, stirring, for 1 minute until softened. Swirl in the lemon juice and season with salt and pepper. Pour the shallot butter over the asparagus. Cover to keep warm.

    Step 3: make the broiled chicken breasts with apricot glaze

    Nonstick vegetable cooking spray
    3 tablespoons apricot preserves or orange marmalade
    1 tablespoon ketchup
    ½ teaspoon cider vinegar
    4 skinless boneless chicken breast halves (5 to 6 ounces), trimmed
    ½ teaspoon crumbled dried thyme
    Salt and pepper to taste

    1. Preheat the broiler. Line the broiler pan with aluminum foil. Spray the broiler-pan rack with nonstick vegetable cooking spray.
    2. In a cup, stir together the preserves or marmalade, ketchup, and vinegar.
    3. Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Remove from the broiler.

    Step 4: serve

    1. Place a chicken breast on each of 4 dinner plates.
    2. Add a whole or half sweet potato to each plate and serve with butter and salt and pepper on the table.
    3. Place the asparagus on the table.
    4. When ready for dessert, scoop the orange sherbet into dessert bowls and garnish each serving with 1 or 2 butter cookies.

    Ingredients Shopping List:
    Sweet potatoes
    Asparagus
    Shallots
    Lemon (for juice)
    Apricot preserves or orange marmalade
    Skinless boneless chicken breast halves
    Orange sherbet
    Chocolate-dipped butter cookies

    Ingredients From Your Pantry:
    Butter
    Salt and pepper
    Nonstick vegetable cooking spray
    Ketchup
    Cider vinegar
    Dried thyme

    BLACKENED TUNA W/ RICE & BROCOLI

    Before You Start:

    White Rice with Cilantro, Pimientos, and Capers

    1 cup long-grain rice

    1/3 cup chopped cilantro

    2 tablespoons chopped jarred pimientos

    1 tablespoon capers, drained

    1. In a medium saucepan, bring 2 cups water, covered, to a boil over high heat. Add the 1 cup rice, stir, and cover the pan. Lower the heat and simmer 15 minutes, or until the water has been absorbed. Remove the pan from the heat but keep it covered.
    2. While the rice cooks, chop enough cilantro to measure 1/3 cup; reserve.

    Step 1: prepare the spice rub and cook the tuna

    Blackened Tuna

    2 teaspoons dried oregano

    2 teaspoons sweet paprika

    1 teaspoon cayenne pepper

    1 teaspoon garlic powder

    1 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    24 ounces tuna, cut into 4 steaks, each ½ to 2/3 inch thick

    3 teaspoons canola oil, divided

    Lemon wedges, for serving

    1. Preheat the oven to 400 degrees F.
    2. In a small bowl, combine the 2 teaspoons each of oregano and paprika, the 1 teaspoon each of cayenne, garlic powder, and salt, and the 1/2 teaspoon black pepper.
    3. Brush both sides of the tuna using 2 teaspoons of the oil and sprinkle both sides of each with the spice mixture. Use your hands to gently rub the spices into the fish.
    4. Brush a heavy ovenproof skillet (such as cast iron) with the remaining 1 teaspoon oil. Heat the skillet over high heat until it smokes, then add the fish in one layer. Cook 1 minute per side. Transfer the skillet to the oven and roast the tuna 6 to 8 minutes for medium-rare to medium, or until the fish is cooked to desired degree of doneness.

    Step 2: steam the broccoli

    Steamed Broccoli

    1 bunch (about 1 pound) broccoli

    1. Trim the broccoli spears. Fit a large saucepan with a vegetable steamer basket, then add about 1 inch of water. Cover and bring to a boil over high heat.
    2. When the water boils, carefully place the broccoli spears in the steamer basket, cover the pot, and steam 5 to 7 minutes, depending on the thickness of the stalks, until crisp-tender. Transfer the broccoli to a serving bowl and place the bowl on the table.

    Step 3: serve

    1. Finish the rice: Stir the 1/3 cup chopped cilantro, 2 tablespoons pimientos, and 1 tablespoon capers into the rice until evenly combined.
    2. Place 1 piece of tuna on each of 4 dinner plates. Spoon a portion of the rice alongside. Serve with the steamed broccoli and lemon wedges for the fish, broccoli, or both.

    Ingredients Shopping List:
    Capers
    Cilantro (1/3 cup chopped)
    Chopped pimientos (2 tablespoons)
    Tuna steaks (4, for a total of 24 ounces), each 1/2 to 2/3 inch thick
    Broccoli (one 1-pound bunch)
    Lemon wedges

    Ingredients From Your Pantry:
    Long-grain rice (1 cup)
    Sweet paprika
    Dried oregano
    Garlic powder
    Cayenne pepper
    Canola oil
    Salt and freshly ground black pepper

    SHRIMP & GREEN BEAN STIR FRY

    Before You Start:

    Bring a large pot of water to a boil, covered, over high heat to cook the pasta.

    Step 1: cook the vermicelli with chopped parsley

    4 quarts water
    8 ounces vermicelli or another thin-strand pasta
    2 teaspoons olive oil
    1/4 cup chopped fresh parsley

    1. Pour the water into a large pot, cover, and bring to a boil over high heat. Add the pasta, stir to separate the strands, and cook according to the directions on the package, until al dente. Drain, transfer to a serving bowl, and add the olive oil. Toss to coat.
    2. While the pasta is cooking, finely chop enough parsley to measure 1/4 cup.
    3. Add the parsley to the pasta and toss well. Keep warm, covered.

    Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt

    1 cup fresh blueberries or frozen, thawed
    1 cup fresh blackberries or frozen, thawed
    2 containers (8 ounces each) nonfat lemon yogurt
    2 teaspoons fresh lemon juice

    If using fresh berries, rinse each separately in a colander and gently shake dry. Place 1/4 cup blueberries in the bottom of each of 4 clear wineglasses. Top each serving with 1/2 container lemon yogurt. Sprinkle each with 1/2 teaspoon lemon juice. Divide the blackberries equally among the parfaits. Refrigerate until serving time.

    Step 3: cook the shrimp and green bean stir-fry

    1 tablespoon cornstarch
    1 teaspoon Worcestershire sauce
    1 tablespoon tomato paste
    1 tablespoon hoisin sauce
    1/2 cup water
    2 garlic cloves
    2 teaspoons minced ginger
    12 ounces pre-trimmed green beans
    1 tablespoon toasted sesame oil
    1 pound peeled and deveined medium shrimp

    1. Make the sauce: Place the cornstarch in a small cup and add the Worcestershire. Stir until blended. Stir in the tomato paste, hoisin sauce, and water until combined.
    2. Finely chop the garlic and enough ginger to measure 2 teaspoons. Combine the garlic, ginger, and green beans in a bowl.
    3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the seasoned green beans and stir-fry for 15 seconds. Add the shrimp and stir-fry for 30 seconds.
    4. Stir the sauce, add it to the wok, and cook for about 4 minutes, stirring, until the shrimp turn pink and the sauce thickens slightly. Transfer the stir-fry to a serving dish.

    Step 4: serve

    1. Place a serving of the pasta on each of 4 dinner plates.
    2. Place the shrimp stir-fry on the table and serve at once over or alongside the pasta.
    3. When ready for dessert, serve the parfaits.

    Ingredients Shopping List:
    Vermicelli or another thin-strand pasta
    Fresh parsley
    Blueberries, fresh or frozen
    Blackberries, fresh or frozen
    Nonfat lemon yogurt
    Gingerroot
    Lemon juice
    Green beans
    Medium shrimp, peeled and deveined

    Ingredients From Your Pantry:
    Olive oil
    Cornstarch
    Worcestershire sauce
    Tomato paste
    Hoisin sauce
    Garlic
    Toasted sesame oil

  4. Sui Generis said:

    Mango Shrimp Salsa

    * 1 cup Shrimp – cooked, chopped
    * 1 Mango – peeled, seeded and chopped
    * 1 teaspoon minced Garlic
    * 1/4 cup finely chopped Red Bell Pepper
    * 1 Green Onion (aka Scallion), chopped or 1/4 cup Onion, chopped
    * 2 tablespoons chopped Cilantro
    * 1 fresh Jalapeno Chile Pepper, finely chopped
    * 2 tablespoons Lime or Lemon Juice
    * pinch of Black Pepper
    Mix together ingredients, enjoy. Don’t like one of the ingredients? No problem, replace with something else or leave it our altogether.

    Raita

    * 1 cup Sour Cream
    * 1 cup Yogurt
    * 1 tablespoon Garlic
    * 1 teaspoon Cumin
    * 1 teaspoon Paprika
    * 3 Cucumber
    * 1 Tomato
    Mix sauces and spices together, add vegetables.

  5. In the Kitchen said:

    YUM! Salad!

    Grilled Asparagus with Tomato and Mozzarella Salad

    2 bunches medium asparagus (about 2 pounds), peeled and trimmed
    2 tablespoons extra virgin olive oil, divided
    2 cups grape or cherry tomatoes, halved
    8 ounces fresh mozzarella cheese, cut into ½-inch cubes
    2 tablespoons chopped fresh flat leaf parsley
    1 teaspoon finely grated lemon zest
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon Kosher salt
    ¼ teaspoon crushed red pepper flakes
    Freshly ground black pepper

    Blanch the asparagus in boiling salted water until crisp-tender about 2 minutes. (Alternatively, asparagus can be steamed.) Brush asparagus with 1 tablespoon of the olive oil and set aside.

    Toss tomatoes and mozzarella cheese in a large bowl with remaining 1 tablespoon olive oil, the parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper to taste.

    Heat a grill pan (or outdoor grill) over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and arrange the upper portions, spoke-like, tips out, on a serving dish. Cut the lower portions into ½-inch pieces and toss with the tomato and cheese mixture. Mound the salad in the center of the tips and serve. Serves 4 – 6.
    – – – – – – – – – – – – – – – – – – –

    Grilled Eggplant Salad

    To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes.

    2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded
    2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
    1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
    1 large sweet onion, peeled and thickly sliced
    About 3/4 cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices
    1/2 cup pine nuts, toasted (see Notes)
    1/4 cup chopped fresh mint leaves
    Red wine vinegar
    Salt and freshly ground black pepper

    1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).
    2. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.
    3. Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.
    – – – – – – – – – – – – – – – – – – –
    Loaded Spinach Salad
    Makes 2 servings, about 4 cups each
    8 large eggs
    6 cups baby spinach
    4 tablespoons Creamy Blue Cheese Dressing, divided
    1 8-ounce can beets, rinsed and sliced
    1 cup shredded carrots
    2 tablespoons chopped pecans, toasted

    Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.

    Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
    – – – – – – – – – – – – – – – – – – –

    Nicoise Salad For Two

    4 cups mesclun or bite-size mixed salad greens
    2 small red skinned potatoes, cubed and cooked
    1 cup cooked green beans
    4 hard-cooked eggs, peeled and cut in quarters
    1 jar (250 mL) roasted red peppers, well-drained and cut into strips
    1 can (170 g) water packed tuna chunks, drained
    1/4 cup sliced pitted black olives

    Dressing
    2 tbsp extra-light olive oil
    1 tbsp lemon juice
    1 tsp Dijon mustard
    Salt and pepper, to taste

    Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad.

    – – – – – – – – – – – – – – – – – – –

    Pear Salad with Blue Cheese & Walnuts

    1 #10 Can Sliced Pears drained (save 1 cup of the syrup)
    1 Cup White Wine Vinegar (herbed flavored vinegar)
    1 1/2 lbs Mixed Greens
    1 1/2 lbs Crumbled Blue Cheese
    2 Cups Toasted Walnut Pieces

    Place the 1 Cup of reserved syrup, the herbed flavored white wine
    vinegar and the 1 ½ Cup of Blue Cheese in blender / food processor.
    Whirl until smooth and set aside for dressing salad.Layer mixed
    greens and pears in large salad bowl or individual plats, finishing
    with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all.
    (serves 18 – 24)

  6. Sunny-USA said:

    Here is a website with over 100 Quick and Easy Healthy Foods & Recipes
    It also lists the nutrients & calories of the dishes.

  7. blue said:

    Hope this helps!

    Fresh Spring Vegetable Rice Salad

    INGREDIENTS
    2 cups cooked basmati rice
    2 cups cooked or canned garbanzo beans (chickpeas), drained and rinsed
    2 red, yellow, or green bell peppers, diced
    2 cups 1-inch asparagus pieces, blanched
    1 cup chopped celery
    1 cup thinly-sliced radish
    4 tablespoons freshly ground flaxseeds
    1/2 cup green onions, white and green parts, chopped
    4 tablespoons chopped fresh parsley
    4 tablespoons toasted sesame oil
    Juice of 2 lemons
    1/2 teaspoon cumin
    1/2 teaspoon turmeric
    1/2 teaspoon salt
    8 cups chopped fresh spinach
    2 teaspoons sesame seeds, for garnish
    1. In a large bowl, combine the rice, garbanzos, pepper, asparagus, celery, radish, flaxseeds, green onions, and parsley.

    2. In a small bowl, whisk together the sesame oil and lemon juice, then add the cumin, turmeric, and salt. Pour the dressing over the salad and mix well. Serve over a bed of spinach and sprinkle with sesame seeds.

    Serves 4.

    Recipe by Jonathan Galland




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