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What are some healthy, easy recipes I can use?

I’m exercising more than usual today and I want some healthy and easy recipes to go along with it.
I don’t have a whole lot of selections; we can’t afford to go shopping too often.
No harsh comments, please.


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7 Responses to “What are some healthy, easy recipes I can use?”

  1. Phebie said :

    Campbells has their own recipe site. I use it all the time! There are tons of recipes that don’t cost a whole lot. I can’t remember if the site is called Campbells kitchen or campbells recipes. Just Google it, it’ll come up.

  2. Nunya Bidness said :

    It really depends on what you have in the refrigerator and cupboards.

    Starting with whatever fresh or frozen veggies (cans if that’s all you have) and add some fish, chicken breast or lean beef. you could make a stir-fry.

    Don’t forget the value of a good salad, add carrots and chunks of cheese and ham – like a chef’s salad. Use a light vinegarette.

    Or if you want to keep it real simple, make an omelet, the eggs are full of protein and if you fill it with veggies, you’ll be doing good. Add a slice of whole wheat or rye bread to give you some carbs.

    Sorry I wasn’t more help. I call myself an opportunistic cook, since I cook whatever I can see and make things up all the time!

    Good Luck.

  3. Miami Lilly said :

    It’s hard to give ideas when I don’t know what you have in your fridge of pantry.
    Black beans are great…they are full of protein and fiber, and are really cheap. If you buy dried beans, they’re about a dollar a pound. Just soak them overnight. You can make a delicious black bean soup, or chili with them.

    Chicken is still pretty cheap. Always look for sales. Sometimes it’s worth the trouble to but a whole chicken, and cut it into parts yourself. A small roaster will run under 5 dollars.

    Here’s a couple of bean recipes to try..

    ***Refried Pinto Beans***

    2 tablespoons extra virgin olive oil (EVOO)
    2 cans pinto beans (15 ounces each can), drained
    1 can diced green chilies (4 ounces)
    Salt and ground black pepper

    Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add 1 can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been smashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.

    ***Falafel Burgers***

    2 cans garbanzo beans (15 ounces each), drained and rinsed
    1 small red onion, chopped
    2 cloves garlic, grated or finely chopped
    A large handful of parsley, chopped
    3-4 tablespoons flour
    1 tablespoon cumin
    1 tablespoon coriander
    1 tablespoon chili powder
    1 1/2 teaspoons turmeric
    Salt and freshly ground black pepper, to taste
    1/4 cup vegetable oil
    1/2 cup tahini paste
    3 tablespoons water
    Juice and zest of 2 lemons
    4 sandwich-size whole wheat pita pockets
    1-1 1/2 cups romaine lettuce, shredded
    1/2 English (seedless) cucumber, sliced
    1/4-1/2 cup hot pepperoncini peppers, sliced (depending on how hot you like it)
    2 vine-ripe tomatoes, sliced

    Pre-heat the oven to 300ºF.

    Pat the chickpeas dry with a paper towel and place them into a food processor. Add in the red onion, garlic, parsley, flour, spices and seasonings along with the beans and process until fairly smooth and very thick, so that you can form patties.

    Pre-heat a large nonstick skillet with 1/4 cup vegetable oil. Form four large patties and cook for 3 minutes on each side.

    While the patties are cooking, get the sauce started by placing the tahini paste into a medium size mixing bowl. Add the water, lemon juice and lemon zest and season with salt and freshly ground black pepper. Set the sauce aside for the falafel burger assembly.

    Cut the edge of each pita to form big pockets, then wrap them in foil and place them in the pre-heated oven to get warm, 3 minutes.

    Remove the pitas from the oven and sauce each pita with a couple of tablespoons of the tahini sauce. Place some shredded lettuce, sliced cucumber, peppers and tomatoes in each pita, then slide in the falafel burgers and enjoy! Pass the extra tahini sauce at the table.

  4. Yoselin said :

    fruits is the way to go becasue its healthy. U can make fruit salads with some low fat yougart as a dip. its cheap and u can buy them at ur local market.

  5. Nicole said :

    Fresh Fruit Salad

    4 cups assorted fresh fruit, sliced
    1 to 2 tbsp raspberry vinegar

    Slice fruit and arrange on a serving plate. Sprinkle with raspbeery vinegar,cover andchill.
    Choose seasonal fruit such as peaches, oranges,pineapples,seedlees grapes or fresh or frozen berries for this refreshing dish. Purchase rapberry vinegar in gourmet stores or make at home.

    Nutrient Analysis per serving
    Calories87 kcal
    Protein1 g
    Fat0,49 g
    Carbohydrate22 g
    Sodium1 mg
    Cholesterol0 mg

    Buttermilk-Walnut Soup – serves 2

    Preparation – 10 minutes

    1 1/2 cups low-fat buttermilk
    1 ounce ground walnuts
    1/2 tsp minced scallion
    1 garlic clove, minced
    1/2 packet instant chicken broth and seasoning mix
    1/8 tsp salt
    dash white pepper
    1 1/2 tsp minced fresh dill

    In blender combine all ingredients except dill and process until smooth; stir in dill. Cover and refrigerate until flavors blend, at least 1 hour.

    Nutrient Analysis per serving
    Calories170 kcal
    Protein8 g
    Fat10 g
    Carbohydrate12 g
    Calcium234 mg
    Sodium581 mg
    Cholesterol7 mg

    The asparagus omelet is a very easy and healthy dish. Asparagus is an excellent source of vitamins and minerals and is extremely good for you. Try to use good quality organic eggs and fresh lemon juice for this dish. Also avoid using processed cheddar or parmesan cheese.

    Main Ingredients:

    Organic Eggs: 3
    Asparagus: 6 spears
    Parmesan cheese: 1 tbsp, grated (or 1 tbsp cheddar cheese)
    Olive oil: 1/2 tbsp
    Fresh lemon juice: 1 tbsp


    1. Preheat the oven to 400 F (200 C). Place an oven proof pan with 1/2 tbsp olive oil in the oven.

    2. Cut the bottom tough part of the asparagus spears.

    3. Steam them for 5 minutes or until tender. Alternatively you can boil them with a little bit of salt. Cut them into 2 cm (1 inch) pieces.

    4. Meanwhile, whisk eggs, cheese, salt and pepper to blend well.

    5. Remove the heated pan from the oven. Transfer asparagus pieces into the pan. Pour the egg mixture over it.

    6. Place the pan in the oven and cook for 10 min or until done.

    7. Serve it with fresh lemon juice.

    Shepherd’s pie or cottage pie is a traditional English dish which was originally made from left over of a roast beef dish. Usually vegetables such as green peas, carrots and some times corns are cooked with ground lamb or beef, then layered in a baking dish and covered with mashed potatoes to be baked in the oven. Another variation of this dish is to replace the mashed potatoes with puree of vegetables such as roasted butternut squash and carrot.

    Main Ingredients:

    Ground Lamb or Beef: 1 lb
    Frozen Green Peas: 1/2 cup
    Carrots: 1/4 cups, chopped
    Onion: 1 medium, chopped
    Garlic: 1 clove, diced
    Worcestershire Sauce: 2 tbsp (or replace it with your favorite steak sauce)
    Potatoes: 4 medium, peeled and sliced
    Onion Spring: 1 tbsp, chopped
    Cream Cheese: 1-2 tbsp
    Milk: 1-2 tbsp
    Butter: 2-3 tbsp
    Vegetable Oil: 1 tbsp


    1. Boil potatoes in salted water for 15 min or till tender.

    2. Meanwhile, saute chopped onion, carrots and garlic with vegetable oil in a frying pan for 5 min.

    3. Add ground meat and saute for 10 min until no longer pink. Add salt, pepper and Worcestershire sauce and cook for 5 more min. Add frozen peas and cook 2-3 more min.

    4. Mash hot potatoes and melt butter with them. Add milk, chopped onion springs and cream cheese. Use a spoon to mix them well. Season with salt and pepper to taste.

    5. Transfer meat to a baking dish and cover with mashed potatoes.

    6. Cook in 400 F preheated oven for 30 min until crisp on top.

  6. Savannah said :

    if you have the time and the blender, grab a couple of fruits from your fridge (banana, orange, strawberry) and make a fruit smoothie! To make it sweeter add some milk before blending

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