What are your favorite healthy recipes?
I hate most fruits and vegetables and most healthy food in general, so what are some of your favorite healthy recipes that I may want to try?
Thank you(:
Wow, Tommy, Thanks.
msawhatever your name is: That doesn’t sound healthy….
Tags: favorite, food, fruits and vegetables, healthy, healthy food, healthy recipes, msawhatever, name, recipes, tommy
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October 11th, 2010 at 6:29 pm
beer and weed
October 11th, 2010 at 7:13 pm
I like all foods, but macaroni and cheese with Italian bread crumbs on top baked in the oven is good.
October 11th, 2010 at 7:21 pm
A simple, but healthy dish I recommend is a soy and ginger marinated salmon, then seared to finished in the over. Serve this with sauteed baby bok choy with garlic and a dash of soy sauce. you can serve this with white rice, or wild rice if you’re feeling realy healthy.
October 11th, 2010 at 7:49 pm
Baked Lemon Chicken with Mushroom Sauce
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8×8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts
==========================
Garden Pasta Salad
1 (8 ounce) package uncooked tri-color spiral pasta
1/4 cup grated sliced carrots
1 stalk celery, chopped
1/4 cup chopped green bell pepper
1/4 cup engllish cucumber, diced
1 large tomatoe, diced
1/4 cup chopped red onion
1 (16 ounce) bottle Italian-style salad dressing
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese, salt and pepper and mix well.
Chill for one hour before serving.
=====================
Tomato Vegetable Pasta Soup
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese
Directions
Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt/pepper to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.