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Healthy recipes?

I’m 18 and live alone,I don’t know how to cook except simple things(eggs)so I eat fast food a lot but I want to eat healthy food from now on if you know a simply recipe plz tell me

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8 Responses to “Healthy recipes?”

  1. stephen h said :

    a bit of dust

  2. Bren said :

    Hi, I use, or I type recipes – eating well for ideas a lot. You will be able to find some ideas that don’t use a lot of ingredients and some things that you might like to try. Start out simple so as not to get discouraged. Good luck! You couldn’t have picked a better time to start to change your ways. Are there any cooking classes in your area?

  3. cher said :

    Salads are really easy, and so are stir frys, start by getting veggies that you like. chop them really well. Bite sized is important, unless you want to choke. Now for a good(meal) salad, mix together with small pieces of lunch meat or hot dogs(if you like them cold). Or, for a stir fry, mix with chopped pieces of chicken or fish( which you have boiled for a half hour befor), and fry untill the chicken is fully cooked. I also suggest learning t fry/bake meats… then experiment with sauces on them… good luck! =D

  4. ShariPamperedChef said :

    I have tons of recipes and would love to share. Here are a few easy ones but let me know if you want other types cause I dont know what you like.

    Greek Lemon Chicken Soup

    2 cups chopped cooked chicken
    2 medium carrots coarsely chopped
    ½ cup chopped onion
    1-2 lemons
    2 TBSP snipped fresh parsley
    1 garlic clove pressed
    1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
    3 cans (14 ½ ounces each) 100% fat-free Chicken broth (low sodium)
    ¼ teaspoon of pepper
    2⁄3 cup uncooked long grain white rice

    1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.

    2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
    Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

    Hearty Bean Soup
    1 teaspoon vegetable oil
    1 medium onion, chopped
    1 medium carrot, chopped
    1 medium zucchini, chopped

    1 can (11.5 ounces) condensed bean with bacon soup
    1 1/2 cups water
    1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
    Salt and ground black pepper to taste (optional)

    1.Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
    2.Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.

    Shrimp and Linguine

    ¾ lb uncooked shell-on medium shrimp (about 20-30), peeled, de-veined and tails removed
    ¾ cup coarsely chopped carrots (2 medium)
    2 large plum tomatoes, seeded and diced
    ¼ cup sliced green onions with tops
    1/3 cup (1 ½ oz) grated fresh parmesan cheese
    8 oz uncooked linguine
    1 teaspoon olive oil
    2 garlic cloves, pressed
    ¾ cup reduced fat sour cream
    ½ cup fat free evaporated milk
    ¼ cup snipped fresh basil leaves
    ½ teaspoon salt
    ¼ teaspoon, coarsely ground black pepper
    Additional grated fresh Parmesan cheese (optional)

    1.Peel and de-vein shrimp; remove tails. Coarsely chop carrots using Food Chopper. Dice tomatoes and slice green onions using Chef’s Knife. Grate parmesan cheese using Deluxe Cheese Grater.

    2.Cook pasta according to package directions in Professional (4 qt.) Casserole; drain. Return pasta to casserole; cover and keep warm.

    3.Meanwhile, heat oil in Large (10 in.) Saute Pan. Add shrimp, carrots, and garlic pressed with Garlic Press. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; remove from skillet and keep warm.

    4.Gently heat sour cream and evaporated milk in same skillet over low hear whisking with Nylon Spiral Whisk. (Do not boil.) Stir in Parmesan cheese. Add shrimp mixture, tomatoes, green onions, basil, salt and black pepper; mix gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.

    Smoky Chicken Fettuccini
    6 slices bacon
    1/2 cup diced onion
    6 large cloves garlic, peeled
    1/2 cup coarsely chopped red bell pepper
    1/2 cup (2 ounces) grated smoked Provolone cheese
    8 ounces uncooked fettuccini noodles, broken in half
    1 cup frozen peas
    2 cups diced cooked chicken
    1 cup half and half
    1/2 teaspoon coarsely ground black pepper
    1/4 teaspoon salt
    2 tablespoons snipped fresh parsley

    1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
    2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
    3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

    Cook’s Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

    Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.

  5. Gejan said :

    get a wok, with a book of instructions.

  6. Madish said :

    Pasta with Spinach and Tuna
    – Pasta, frozen spinach, 1 large bottle of pasta sauce and 2 cans of tuna can make you about 4-5 meals. Add in chopped garlic for better taste.

    – Bread and basically anything you like in it.

    Grill Fish and Mash
    – Grill the fish on a non-stick pan as opposed to fried which is unhealty. And replace chips with mashed potatos. Mixed bacon bits in the potato for extra flavour

    Breaded chicken Breast (good for sandwhiches, salads, meal with rice/chips)
    – Chicken breast, bread crumbs, egg, flour. Slice the chicken breast into half (so that its thinner), add salt, pepper and coat with flour. Dip in beaten egg and then coat with bread crumbs and bake.

  7. EDDie said :

    Go to Culinary Chef at for recipes.

  8. Charles said :

    My hint of the night: I buy on sale when I can, and often cook enough for a family, then freeze it. Mince is the easiest: meatloaf, meatballs, crumbled mince to use in sauce.
    What I do is go to one of the recipe sites and look until I find something I like and then look for the easy recipe.
    A hint:
    If you don’t have something to put in, like mince garlic, or any garlic at all, I have noticed that it doesn’t muck things up too much to leave it out.
    I also live alone, like to eat well, and to some extent with a measure of health in my cooking.
    I hope this gives you a little encouragement.
    Charles “That Cheeky Lad”


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