read_connect(); //$GLOBALS[ezoic_db]->read->query("use 17things"); ?>

What are some healthy but very good recipes?

I want to start eating healthy but yet im a picky eater like i wont eat sea food/fish i hate it but i want to know some healthy recipes that taste good and are quick and easy to make.

Thank you

Related Items

5 Responses to “What are some healthy but very good recipes?”

  1. Kristin A said:

    check out foodnetwork.com and go under the “healthy eating” tab. if you don’t like seafood, just eat chicken or lean meats instead with lots and lots of vegetables and some sort of grains like a bit of rice.

  2. cbear said:

    Asian Steak Topped with Bell Pepper Stir-Fry

    2 tablespoons Thai-style chili sauce*
    1 1/2 tablespoons soy sauce
    2 teaspoons balsamic vinegar
    2 teaspoons grated peeled fresh ginger
    2 10- to 12-ounce New York steaks
    1 1/2 tablespoons vegetable oil, divided
    1 medium onion, halved, sliced
    2 medium red bell peppers, cut into
    4 green onions, chopped
    1/2 cup chopped fresh cilantro

    preparation

    Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.
    Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.
    Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.

  3. mtngigi said:

    Big yummy salads that have protein added to them is a good way to go … think chef salads. Add chicken, strips of steak, and lots of low-calorie veggies and you’ll have a healthy, easy and quick to make meal.

    Center your meals around a little meat, or pasta, or rice, and add lots of veggies. Roll up taco fillings in big crisp romaine lettuce leaves instead of tortillas – add cheese and salsa, all the things you’d normally put in a taco, in the lettuce instead. Roll up low fat lunch meats and cheese inside lettuce as well … all these ideas will give you a lot of filling protein without a lot of starch and fat.

  4. Hello Loverly;; said:

    Healthy Lasagna

    Ingredients
    4 tablespoons olive oil, divided
    1 red onion, peeled and sliced
    3 garlic cloves, peeled (1 minced, 2 left whole)
    2 (14 1/2 ounce) cans tomatoes, crushed
    1 teaspoon oregano, dried
    1 teaspoon salt
    1 teaspoon pepper
    6 cups butternut squash, peeled and cut into cubes
    1/2 teaspoon thyme, dried
    1 lb kale
    9 whole wheat lasagna noodles
    1 (15 ounce) container part-skim ricotta cheese
    1/8 teaspoon nutmeg, ground
    2 cups mozzarella cheese, divided

    Directions
    1Preheat oven to 400°F.
    2In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
    3Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
    4While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
    5Reduce oven temperature to 350°F.
    6Transfer squash mixture to a food processor and puree.
    7Tear kale leaves from ribs –discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
    8In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
    9In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
    10In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
    11Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.

    Enjoy!(:

  5. Sugs said:

    Have no idea as to what kind you want. Breakfast, lunch, dinner or dessert or snacks. Your question is to random. Just do a web search for healthy recipes. Might check Mayo Clinic;s web site or Web MD since they offer recipes.




Message:

[newtagclound int=0]

Subscribe

Recent Comments

Recent Posts

Archives