3-5 recipes on healthy food?

*Low Fat Low Calorie Chili Corn Sauce Chicken





Boneless, skinless chicken breast - 500g


Chicken soup stock - 1 cup


Red and green peppers - 1 each (diced)


Frozen corn - 1 cup


Green onions - 2 (chopped)


Lime juice - 2 tbsps


Chili powder - 1 to 2 teaspoons


Salt and pepper - add to taste


Sugar - 1/2 teaspoon





Sprinkle some chili powder, salt and sugar on to the chicken. Grill the chicken until both sides are browned.


In a skillet, add in the soup stock, chili powder, salt, pepper, sugar, lime juice, corn, green/red peppers and green onions. Bring to a boil.


Simmer for 7 to 10 minutes. Then top off the chicken with this sauce, and serve.





*lowfat fish cakes-This delicious low fat fish recipe is high in proteins





Haddock fillets - 350g (skinned)


Potatoes - 350 (coarsely chopped)


Skimmed milk - 5 tbsps


Lemon juice - 1 tbsp


Horseradish sauce - 1 t\bsp


Parsley - 2 tbsp (chopped)


Wholemeal breadcrumbs - 2 cups


Salt and black pepper


---For the lemon and chive sauce:---


Thinly pared rind and juice of 1/2 a lemon


Dry white wine - 1/2 cup


Ginger - 2 slices


Cornstarch - 2 tsp


Chives - 2 tbsp (chopped)





----To make the sauce:----


Julienne the lemon rind and put in a pan with lemon juice, wine and ginger. Add salt and pepper to taste. Simmer for 5 to 6 minutes.


Mix the cornstarch with a little water. Then add into the sauce to thicken it. Add in the chives just 2 minutes before serving.


----To make the fishcakes.----


Boil potatoes for 15 to 20 minutes. Drain the water, and then add in milk and mash. Season with some salt and pepper.


Puree the fish with lemon juice, horseradish in a food processor. Then mix with potatoes and parsley.


Shape the mixture in to several fish cakes. Depending on how big you want them, you'll have more or less. Coat the fishcakes in breadcrumbs. Chill for 30 minutes.


Either grill the fishcakes or sautee in a frying pan. Cook for 5 to 8 minutes until browned and cooked.


Serve with the lemon sauce.





*Fresh Basil Baked Chicken Breast





Boneless, skinless chicken breasts - 8 (2.5 lbs)


Low-fat yogurt - 3/4 cup


Cornstarch - 2 tsp


Bread crumbs - 1 cup


Fresh basil - 1/2


Grated parmesan cheese - 2 tbsps





Preheat oven to 375.


Place the chicken breasts side by side in a baking dish.


Mix lowfat yogurt, basil and starch. Then spread over the chicken.


Sprinkle the bread crumbs and parmesan cheese over the chicken.


Bake the chicken at 375 for 30 to 40 minutes. Until the chicken is cooked.





*Honey Ginger Shrimp





2 tablespoons olive oil


1 tablespoon red pepper flakes


1 teaspoon chopped garlic


1/4 yellow onion, chopped


1 teaspoon ground ginger


1 teaspoon honey


1 pound medium shrimp - peeled and deveined


salt and pepper to taste





Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.





*Angel Food Cake with Mangoes





2 mangoes, peeled and cut into chunks (3 cups)


2 tablespoons fresh lime juice


1 tablespoon sugar


2 teaspoons orange liqueur (recommended: Cointreau), optional


1 storebought angel food cake (about 13 ounces)


1/4 cup fresh mint leaves





In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.





*Low Calorie Cheese Enchiladas With Green Chili Sauce





8 corn tortillas (40 calories each)


1 can of El Paso Green Chili Enchilada Sauce (about 100 calories) (red sauce may also be used)


4 slices of white American cheese (70 calories each)


4 cups of raw spinach (25 calories)


1/2 cup of slices fresh mushrooms (21 calories)


1/2 cup of sliced onions (30 calories - boiler or pearl onions are easier on the tummy)


Cooking spray, salt, pepper (0 calories)





Cook sliced onions, mushrooms and spinach using cooking spray on the stovetop as tortillas are warming in the microwave between two damp paper towels. Remove and add salt and pepper.


Next, put 1/3 a slice of cheese on the end of each corn tortilla, then a spoon of the spinach-mushroom-onion mixture. Roll into an enchilada. When you have all eight enchiladas in a microwave proof dish, pour on the sauce. Top with remaining cheese and pop into microwave until done.


Serve with rice and diet soda and you've got one hot n kicky fiesta!





*Baked Hoisin Chicken with Steamed Broccoli





Vegetable cooking spray


4 boneless skinless chicken breast halves (about 2 pounds)


Kosher salt and freshly ground black pepper


3/4 cup hoisin sauce (8 1/2 ounce jar)


1 bunch broccoli, stems thinly sliced and top cut into large florets (1 pound, 5 ounces)





Preheat oven to 400 degrees F and spray a baking dish with cooking spray.


Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.


Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper





*PORK LOIN CUTLETS WITH LEMON-THYME SAUCE





8 boneless thin-cut pork loin chops


3 tablespoons fresh lemon juice


1 tablespoon chopped fresh thyme or 1 teaspoon dried


2 teaspoons grated lemon peel


2 garlic cloves, pressed


1 1/2 tablespoons all purpose flour


2 teaspoons olive oil


3/4 cup low-fat (1%) milk





Place pork in 15 x 10 x 2-inch glass baking dish. Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of pork chops. Cover and refrigerate at least 1 hour and but no longer than 1 day. Place pork chops onto baking sheet. With flour, sprinkle each chop lightly. Add salt and pepper to taste. Over high heat, warm oil in large nonstick skillet. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Place all pork back into skillet. Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly. Place pork chops onto platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds. Add salt and pepper to taste. Pour sauce over pork and serve





*TURKEY-SAUSAGE AND SEAFOOD GUMBO





1/4 cup all purpose flour


1 tablespoon vegetable oil


1 cup chopped onion


1 cup chopped green bell pepper


3 garlic cloves, chopped


1 teaspoon dried thyme


1 bay leaf


3 low-fat Italian turkey sausages (about 10 ounces), casings removed


1 28-ounce can diced tomatoes in juice


1 cup canned low-salt chicken broth or vegetable broth


2 teaspoons Creole or Cajun seasoning


8 uncooked large shrimp, peeled, deveined


2 6-ounce catfish fillets, each cut into 4 pieces





Sprinkle flour over bottom of large, heavy pot. Constantly stir flour over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Place browned flour into bowl. Over medium heat, use same pot to heat oil. Mix in onion and bell pepper and saut茅 until tender, about 7 minutes. Mix in garlic, thyme and bay leaf; stir 1 minute. Combine with sausages and saut茅 until brown, breaking up with spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Stirring frequently. Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Remove bay leaf. Add salt and pepper to taste.





ENJOY :-)3-5 recipes on healthy food?
INGREDIENTS


7 slices bacon


4 skinless, boneless chicken breast halves - cut into strips


2 cups all-purpose flour for coating


1 cup white wine


1 bunch fresh spinach, washed, stems removed


1 cup heavy whipping cream








DIRECTIONS


In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.


Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.


Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.


Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.





and





INGREDIENTS


1 (3 pound) chicken - cooked, deboned and shredded


6 ounces spaghetti


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup water


salt and pepper to taste


1 cup shredded mozzarella cheese








DIRECTIONS


Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.


Preheat oven to 350 degrees F (175 degrees C).


In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!





and





INGREDIENTS


1 pound bacon


1 pound spaghetti


3 cloves garlic, minced


5 tablespoons olive oil


salt to taste


ground black pepper to taste


2 tablespoons grated Parmesan cheese








DIRECTIONS


Cook bacon until crispy. Drain well. Crumble.


Prepare spaghetti according to package directions.


Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.3-5 recipes on healthy food?
Thai Spiced Barbecue Shrimp





INGREDIENTS


3 tablespoons fresh lemon juice


1 tablespoon soy sauce


1 tablespoon Dijon mustard


2 cloves garlic, minced


1 tablespoon brown sugar


2 teaspoons curry paste


1 pound medium shrimp - peeled and deveined





DIRECTIONS


In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.


Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.


Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.


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Frogmore Stew





INGREDIENTS


6 quarts water


3/4 cup Old Bay Seasoning TM


2 pounds new red potatoes


2 pounds hot smoked sausage links, cut into 2 inch pieces


12 ears corn - husked, cleaned and quartered


4 pounds large fresh shrimp, unpeeled





DIRECTIONS


Bring water and Old Bay Seasoning to boil in a large stockpot.


Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.


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Bodega Bay Cioppino





INGREDIENTS


2 tablespoons olive oil


1 large onion, chopped


3 cloves garlic, crushed or to taste


2 (28 ounce) cans diced tomatoes with juice


1/2 cup dry white wine


1/4 cup chopped fresh parsley


1/2 teaspoon dried basil


2 teaspoons salt


1/2 teaspoon cracked black pepper


1 bay leaf


1 pound scallops


24 littleneck clams


1 1/2 pounds crab legs


1 pound unpeeled, large fresh shrimp





DIRECTIONS


Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.


Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.


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Spinach, Red Lentil, and Bean Curry





INGREDIENTS


1 cup red lentils


1/4 cup tomato puree


1/2 (8 ounce) container plain yogurt


1 teaspoon garam masala


1/2 teaspoon ground dried turmeric


1/2 teaspoon ground cumin


1/2 teaspoon ancho chile powder


2 tablespoons vegetable oil


1 onion, chopped


2 cloves garlic, chopped


1 (1 inch) piece fresh ginger root, grated


4 cups loosely packed fresh spinach, coarsely chopped


2 tomatoes, chopped


4 sprigs fresh cilantro, chopped


1 (15.5 ounce) can mixed beans, rinsed and drained





DIRECTIONS


Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.


In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.


Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.


Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.


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Penne with Shrimp





INGREDIENTS


1 (16 ounce) package penne pasta


2 tablespoons olive oil


1/4 cup chopped red onion


1 tablespoon chopped garlic


1/4 cup white wine


2 (14.5 ounce) cans diced tomatoes


1 pound shrimp, peeled and deveined


1 cup grated Parmesan cheese





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.


Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.


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Asparagus Guacamole





INGREDIENTS


24 spears fresh asparagus, trimmed and coarsely chopped


1/2 cup salsa


1 tablespoon chopped cilantro


2 cloves garlic


4 green onions, sliced





DIRECTIONS


Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.


Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.


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Amatriciana





INGREDIENTS


4 slices bacon, diced


1/2 cup chopped onion


1 teaspoon minced garlic


1/4 teaspoon crushed red pepper flakes


2 (14.5 ounce) cans stewed tomatoes


1 pound linguine pasta, uncooked


1 tablespoon chopped fresh basil


2 tablespoons grated Parmesan cheese





DIRECTIONS


Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.


Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.


Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.


Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.


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Dandelion Salad





INGREDIENTS


1/2 pound torn dandelion greens


1/2 red onion, chopped


2 tomatoes, chopped


1/2 teaspoon dried basil


salt and pepper to taste





DIRECTIONS


In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.


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Easy Mock Risotto





INGREDIENTS


2 tablespoons extra-virgin olive oil


2 cloves garlic, minced


1/2 small onion, finely chopped


2 (14 ounce) cans chicken broth


2 cups uncooked orzo pasta


salt and pepper to taste





DIRECTIONS


Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.


When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.


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Farikal





INGREDIENTS


8 ounces sliced lamb meat


1 head cabbage, cored and sliced


2 cups water


1 1/2 tablespoons whole black peppercorns


salt to taste





DIRECTIONS


Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.


Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.


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