What are some healthy recipes to cook for dinner? Please answer?
I know there has to be a million healthy recipes out there but I can’t seem to find any that interests me. I don’t like vegetables in my main meal, it has to be seperate JFI. My favorite food is chicken, so if there is any healthy food that involves chicken then that would be really nice. But if there is any other healthy meals that are really good please let me now. If you got it from a site please copy it and paste it. Thanks.
October 18th, 2010 at 5:43 pm
http://www.eatingwell.com/recipes/collections/healthy_chicken_recipes.html
I love EatingWell, they have a lot of different ideas for things to do and you can always change something to fit your preferences.
Hope this helped some.
October 18th, 2010 at 6:06 pm
Thai Chicken with Basil
Get authentic Thai flavor in only 20 minutes.
Fish sauce, chiles, fresh basil, fresh mint and peanuts
give this dish exotic flavor.
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or soybean oil
3 cloves garlic, finely chopped
2 red or green jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts, if desired
1. Cut each chicken breast into 4 pieces.
2. Spray 12-inch skillet with cooking spray.
Add oil; heat over medium-high heat.
Cook chicken, garlic and chilies in oil 8 to 10 minutes,
stirring occasionally, until chicken is no longer pink in center.
Stir in fish sauce and sugar.
Sprinkle with basil, mint and peanuts.
Nutritional Information
1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 430mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 32g % Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid Servings: 1 tsp Fats & Oils, 4 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
October 18th, 2010 at 6:46 pm
Lemon Herb Roasted Chicken
2 lemons
2 cups packed parsley leaves
1/4 cup fresh thyme leaves
1/4 cup fresh rosemary leaves
3 cloves garlic, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons salt
Freshly ground pepper to taste
2 whole chickens (3 1/2 – 4 pounds each)
1 14-ounce can reduced-sodium chicken broth, divided
1/2 cup dry white wine
2 tablespoons water mixed with 1 tablespoon cornstarch
Position oven rack in lower third of oven; preheat to 350°F. Coat a large roasting pan with cooking spray. To prepare chickens: Zest lemons, then cut in half. Combine lemon zest, parsley, thyme, rosemary, garlic, oil, salt and pepper in a food processor or blender; process until finely chopped. Reserve 1/4 cup of the mixture, covered, in the refrigerator for the gravy. Place chicken hearts, necks and gizzards in the prepared pan (reserve livers for another use). Remove excess fat from chickens. Dry insides with a paper towel. With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin. Spread 1/4 cup herb mixture in the pan; place the chickens on top, at least 1 inch apart. Rub 1 tablespoon herb mixture into each cavity; spread remaining mixture under skin. Place 2 lemon halves in each cavity. Tuck wings behind the back and tie legs together. Roast the chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear. To prepare gravy: Transfer the chickens to a platter; tent with foil. Pour pan juices into a bowl, leaving giblets in the pan. Chill juices in the freezer for 10 minutes. Meanwhile, add wine and remaining broth to the pan; bring to a boil over medium heat, scraping up any browned bits. Add any juices accumulated on the platter. Skim fat from the chilled juices. Add juices to the pan; return to a boil, then strain into a saucepan. Bring to a simmer. Whisk in cornstarch mixture. Simmer, stirring, until slightly thickened, about 1 minute. Stir in reserved herb mixture. Season with pepper. Carve the chickens, discarding skin. Serve with the gravy.
Healthy Tarragon Chicken and Mushroom
Per person for this dish, you will require:
1 skinned, free range chicken breast fillet
1 onion (peeled and sliced)
1 garlic clove (very finely chopped)
2 large closed-cup mushrooms (thickly sliced)
Olive oil
Generous pinch of dried tarragon
Salt/freshly ground black pepper
Put your oven on to preheat to 200 degrees centigrade or equivalent. Arrange the onion and mushroom slices intermittently in a circle on the bottom of a round casserole dish. Drizzle with olive oil and sprinkle about one third of the chopped garlic and some tarragon over the top. Place the chicken breasts on top, then the remaining garlic and a further sprinkling of tarragon. Season with salt and black pepper and drizzle with a little more olive oil. Put the lid on the dish and cook in the oven for about 25 to 30 minutes, depending upon the size of the fillet. Take the dish from the oven and with a metal skewer, check the chicken juices are running clear and that the meat is properly cooked. Serve on a bed of fresh rocket leaves.
nfd♥