What are some cheap, easy and healthy recipes?
I’m a terrible chef, but I’m moving into my own place soon and cannot rely on quick dorm food anymore 🙁
I don’t want to develop unhealthy habits, so I’ve decided to begin cooking for myself. What are some recipes that are cheap, low-calorie/healthy, easy (around 5 ingredients or less), and fast?
Breakfast, lunches, dinners, desserts, drinks, et cetera: all suggestions welcome!
Thank you!
October 16th, 2010 at 5:34 pm
Check out this site to see what you like. http://www.cookinglight.com/
It is one of my favorites. You don’t have to add all the ingredients for many recipes like the one below. I leave out the peppers and use any pasta sauce you like. I buy big basil plant at Trader Joe’s for a just a couple of bucks. Using fresh ingredients as much as possible really makes a big difference. =)
Mozzarella Chicken Sandwich
Ingredients
* 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
* 2 tablespoons fat-free mayonnaise
* 3/4 pound skinless, boneless chicken breasts
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1 teaspoon olive oil
* 1 (8-ounce) loaf ciabatta
* 12 large basil leaves
* 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
* 1/2 cup sliced bottled roasted red bell peppers
* 1 large tomato, thinly sliced
Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185367
http://www.smoothieweb.com is a great site.
October 16th, 2010 at 6:25 pm
Try recipes.com…sign up on their email list.
I love this web site and they email you a new recipe every day.
October 16th, 2010 at 6:45 pm
This is a easy and less fat way to make fetuccini.
Ingredients
Sauce;
3 Tbsp butter
3 Tbsp flour
2 cups of milk
Salt and pepper for seasoning
Fetuccini or linguini noodles
Grilled chinken pieces or shrimp
Optional: Parmesan, sun dried tomatoes
1) In a medium saucepan, melt butter at a medium temperture.
2) Stir in the flour until it becomes a think paste. (never stop stirring or else it will stick!)
3) Add milk gradually while stirring. Add salt, pepper as desired.
4) Continue stirring until sauce thickens.
5) Pour over cooked noodles.
6) Toss some chicken or shrimp on pasta.
7) You can garnish your pasta with Parmesan or/and sun-dried tomatoes.
Voilà
Hope you will enjoy!
October 16th, 2010 at 7:18 pm
Hawaiian Chicken
1/3 c unsweetened pineapple juice
1/2 c soy sauce
1/3 sherry wine
2 cloves minced garlic
4 boneless, skinless chicken breasts
Mix all ingredients except chicken. Marinate chicken breasts for 3-4 hours or over night. Grill. Serves 4. The marinade adds no significant calories.
Broccoli Casserole
2 packages frozen chopped broccoli
1 c rice (uncooked)
1 med onion, chopped
1/2 stick butter, melted
1 can cream of mushroom soup
1 c evaporated milk
1/2 lb cheese, grated
Mix together in casserole dish and bake at 350 degrees for 1 hour.
Southwest Stuffed Potatoes
4-6 boneless, skinless chicken breasts
Figaro liquid fajita seasoning
4 large baking potatoes
4-6 ounces light cheddar cheese grated
green chili salsa
Wash and cube raw chicken breasts. Marinate in fajita seasoning. Bake potatoes 1 hour and 15 minutes at 400 degrees (adjust time for more or fewer potatoes). Spray Pam in a large skillet. Turn heat on high and pan fry chicken, turning often, about 15-20 minutes. Open potatoes, top with chicken, salsa and grated cheese – a meal in itself.
Oven Fried Potatoes
3 potatoes, unpeeled
2 egg whites
1/2 c grated Parmesan cheese
1/2 t oregano
Cut potatoes into wedges, about 8 per potato. Beat egg whites. Mix oregano with Parmesan cheese. Dip potato wedges in egg white, then roll in cheese/oregano mixture. Place on cookie sheet and bake at 375 degrees until browned, about 25-30 minutes.
October 16th, 2010 at 8:09 pm
Simply Elegant Veggie Wrap or Pita Pocket
4 whole wheat wraps or pita pockets
1 cup (250 mL) of dried beans (mung beans, chickpeas, or kidney beans)
1 head lettuce, shredded
2 tomatoes, diced
3 tbsp (45 mL) mustard or Italian salad dressing
salt and pepper
Total Cost: $4.92
Soak and cook 1 cup of dried beans.
Just 1 cup of dried beans turns into 2-3 cups of cooked beans (depending on the bean).
Mix beans with choice of dressing or mustard.
On a whole wheat wrap, place lettuce, beans, tomatoes and roll.
Add salt and pepper to taste.
Embellish It:
Add some cottage cheese or mozzarella.
Rotini with Veggies and Hummus Sauce
3 cups (750 mL) whole wheat rotini pasta
2 cups (500 mL) homemade authentic or low fat hummus
1/2 cup (125 mL) water
2 tomatoes, diced
1 zucchini, diced
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) dried basil
pinch of cayenne pepper
Total Cost: $5.03
Cook rotini in rapidly boiling water until al dente, then drain.
Heat olive oil in a saucepan. Add the zucchini and saute over low heat, 1 to 2 minutes.
Add the tomato, basil, and cayenne. Saute over low heat, 1 minute.
Add homemade hummus and water. Simmer very gently over low heat, 2 minutes.
Serve hummus sauce over hot pasta.
Embellish It: Sprinkle served pasta with a dash of parmesan cheese.
Spaghetti with Sneaky Black Eyed Pea Sauce
24oz (700 mL) jar or can of tomato-based pasta sauce, preferably spicy
1lb (500g) of whole wheat spaghetti (buy in bulk)
1.5 cups (350 mL) of dried black eyed peas
1 medium onion, diced
2 cups (500mL) green vegetable of choice
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) dried basil
Total Cost: $5.21
Soak and cook 1.5 cups of dried beans.
Cook spaghetti in rapidly boiling water until al dente, then drain.
In a large heavy saucepan, heat oil over medium heat. Cook onion until tender, about 5 minutes.
Add jar of pasta sauce, cooked beans, green vegetables, and dried basil. Simmer for 10 minutes, stir often.
Serve sauce over hot pasta.
Embellish It: Find ground beef on sale? Then skip the beans and brown some beef. Also, sprinkle served pasta with a parmesan cheese or mozzarella
Easy Beany Quesadillas
4 large whole wheat tortilla wraps
1.5 cups (350 mL) of dried chickpeas, kidney beans, or mixed beans
2 cups (500 mL) spinach
1 cup (250 mL) broccoli, chopped
1/4 cup (60 mL) shredded mozzarella
2 tbsp (30 mL) chili powder spice
1 tomato, diced
1 tbsp (15 mL) olive oil
Total Cost: $5.11
Soak and cook 1.5 cups of dried beans.
In a large bowl toss beans, chili powder, tomato, and broccoli.
On 2 tortillas, add spinach and then evenly distribute bean filling. Sprinkle mozzarella on top. Cover each quesadilla with a second tortilla.
Place quesadilla in a non-stick skillet prepared with olive oil and cook over medium heat for 3 minutes or until bottom is toasted. Flip over and toast the other side for 3 minutes.
Remove from heat. Please each quesadilla on a cutting board and cut into wedges.
Embellish It:
Add more cheese to make wedges even cheesier!
Hearty Potato, Chickpea, and Tomato Stew with Basil
1 tbsp (15 mL) olive oil
1 medium onion, chopped
2 medium potatoes, peeled and diced
1.5 cups (350 mL) of dried chick peas beans
28 oz (800 mL) can of tomatoes, undrained and coarsely chopped
2 large cloves garlic, minced
1/2 tsp (2.5 mL) paprika
1/2 tsp (2.5 mL) dried basil
1/2 tsp (2.5 mL) dried oregano
1 cup (250 mL) water (or vegetable stock)
salt and pepper
Total Cost: $5.14
Soak and cook 1.5 cups of dried chickpeas.
In a large heavy saucepan, heat oil over medium heat. Cook onion until tender, about 5 minutes.
Add garlic, paprika, 2 of the canned tomatoes, basil, and oregano. Simmer, stirring often, for 5 minutes.
Add potatoes and water. Cover and boil for 5 minutes, stirring occasionally. Add chickpeas. Reduce heat and simmer for 5 minutes or until potatoes are tender.
Add remaining tomatoes and salt and pepper to taste. Heat for 1 minute and then serve.
Embellish It:
Sprinkle stew with fresh parsley, basil, and grated cheese.
October 16th, 2010 at 8:18 pm
Lunch
1 can of tuna made with water and drain
Mayo to taste
tomato
salt and pepper to taste
Drain the tuna place in a bowl add your mayo salt and pepper.
Clean your tomato and cut the stem out, Cut your tomato in half but not all the way through, on both sides. Your tomato will open and you put your tuna in the tomato. Add a fruit and you have a nice lunch or dinner.
October 16th, 2010 at 6:39 pm
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