I wanna cook healthy and good tasting food, i need specific recipes and i love meat!!!?

Chicken Italiano:


Ingredients:





陆 envelope Italian salad dressing mix


2 Tbsp. melted butter


4 chicken breasts


1 (10 oz.) can cream of chicken soup.


1 pkg. (4 oz.) cream cheese softened


陆 C. white wine


1 C. uncooked, minute rice


Parsley





Directions:





Reserve 陆 of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.





Stuffed Chicken:


4 large chicken breast pounded to about 录 inch thick


Sliced ham


Sliced provolone cheese


2 cup of flour


1 tsp salt


1 tsp pepper


1 tsp garlic powder


Panco breadcrumbs


1-cup buttermilk


6 jumbo eggs





Heat oil to 375 degrees. Combine flour salt pepper and garlic powder in a large pan. Whisk eggs and buttermilk in a small bowl. Place one piece of cheese and one piece of ham on a chicken breast and roll it like you would an egg roll. Dredge in flour, then in egg, and into the flour and back into the egg and then into the breadcrumbs.repeating this procedure creates an excellent crust. Place in the hot oil carefully and fry until golden brown.





Pasta cheese casserolle:


1 can diced tomatoes (I use the wide fat can to have enough for leftovers 28oz I think it is)


1 can mushroom pieces


diced onion and green pepper to taste (or just use the chunky Italian tomatoes)


cooked pasta of choice (we like shells or the spirals)


shredded cheese of choice


PREPARATION:


Preheat oven to 350 degrees. Place the pasta in a baking dish; add the tomatoes and other veggies. Stir. Top with cheese. Bake until cheese is melted, about 20 minutes. I also like to do this with a container of ricotta or cottage cheese stirred in as well.





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Portobello Pork Chops





4 bone-in pork rib or loin chops, 3/4-inch thick


1 1/2 cups mild chunky salsa


1 cup chopped Portobello mushrooms


1 cup shredded cheddar cheese


2 tablespoons maple syrup


1/4 cup snipped fresh parsley





Cooking Directions


Heat oven to 375掳F. Trim fat from chops.





Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops. Bake, uncovered, for 25 to 30 minutes. Sprinkle with parsley. Serve chops with salsa mixture


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Carmelized onion chicken with rice.


Preheat large skillet and add a little oil (extra virgin olive oil or what ever you have)


Take one whole large onion and cut it up into bite size chunks and throw into pan. Cook over med-high heat for about 7-8 mins and then add chicken to the pan (salt and pepper for taste) and brown on both sides and then add in about 2 cups of chicken stock or broth. Cover and cook until is cooked through, about 8-9mins. when cooked through uncover and let the liquid cook off until it is a thick gumbo like consistancy, this will go well over your rice.


for rice heat pan over med-high heat with one pat of butter and a couple teaspoons of oil. Dice up about one half and onion and put in. Add one cup of rice to the oil and cook for about one minute. then add one cup of chick stock or broth and one cup of water and cook for about 15 minutes covered.





this meal takes about 30 mins and is wonderful


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Spicy Pecan-Crusted Chicken





4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed


1/2 cup pecan halves or pieces


1/4 cup plain dry breadcrumbs


1 1/2 teaspoons freshly grated orange zest


1/2 teaspoon salt


1/4 teaspoon ground chipotle pepper


1 large egg white


2 tablespoons water


1 tablespoon canola oil, divided





1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.





2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.





3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.





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Pesto Pasta with Chicken:


INGREDIENTS





* 1 (16 ounce) package bow tie pasta


* 1 teaspoon olive oil


* 2 cloves garlic, minced


* 2 boneless skinless chicken breasts, cut into bite-size pieces


* crushed red pepper flakes to taste


* 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips


* 1/2 cup pesto sauce





DIRECTIONS





1. 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.


2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.


3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.








I watched this on top chef and i though that this would be delicious and super healthy for a salad.(though i would omit the red peppers.)





Fruit and Roasted Red Peppers with Chimichurri:


1/4 cup diced pineapple


1/4 cup diced watermelon


1/4 cup seedless green %26amp; red grapes, cut in half


1/4 cup diced cantelope


1/4 cup diced roasted red peppers strips


1 recipe Spicy mint chimichurri





1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth but still chunky. (you can omit this step)


2. Transfer to a large bowl.





Spicy Mint Chimichurri:


1 tablespoon red chili flakes


1/4 cup olive oil


1/4 cup fresh squeezed lime juice


1/4 cup fresh squeezed lemon juice


1/4 cup chopped cilantro


1/4 cup chopped parsley


2 tablespoons chopped garlic


1 teaspoon chopped shallot


1 cup chopped fresh mint leaves





1. Combine fruit and red peppers with chimichurri sauce.


2. Mix well to coat all fruit.


3. Cover and set aside to allow to marinate for 10-30 minutes.





Spinach:


2 cups chopped baby spinach


3 tablespoons olive oil


Juice of 1 lemon








1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.





To Serve:


Divide spinach between plates. Arrange fruit mixture on top of spinach and garnish with gouda cheese.





Healthy Pita snack


Ingredients:





* 4 whole wheat pita breads


* 1 tbp chooped fresh basil or 2 tsp dried basil


* 1/4 tsp black pepper


* 1/8 tsp dried thyme


* 36 cherry tomatoes, sliced


* 2 tbsp grated parmesan cheese





Method





Preheat oven to 350F, using a paring knife, split the pita breads horizontally; cut each into quarters. Place on a nonstick baking sheet. Lightly brush tops of pita wedges with the oil. In a small bowl, combine basil, pepper, and thyme; sprinkle evenly over pita wedges. Place 2 to 3 tomato slices on each wedge. Sprinkle evenly with parmesan. Bake until cheese is slightly browned and bread is crisp, about 5-7 minutes. Using a spatula, place the wedges on a serving platter and serve immediately, or cool on a wire rack and serve at room temperature.





Turkey kabobs


Ingredients:





* 1/2 lb lean ground turkey


* 1 Tbsp minced garlic


* 1 Tbsp minced jalapenos


* 1/2 bunch of cilantro, finely chopped


* 3 Tbsp olive oil


* 1/2 Tbsp salt


* 1/2 Tbsp ground black pepper


* 2 Tbsp coriander powder


* 1/2 Tbsp ground mango powder (amchur)


* 1 cup bread crumbs


*


*





Method





Preheat oven to 350 degrees. Line tray with foil and grease slightly with olive oil. Combine all ingredients and form long thin kebobs. They should be approximately 5 inches in length and 1 1/2 inches thick. Place kebobs on tray and cook for about 15 minutes. Once the kebobs are cooked, squeeze fresh lemon juice on top before serving. Serve with tamarind chutney.





Mushroom Mock Pizza ( I think this is a very healthy, yummy pizza)





Ingredients:





* 1 8 oz pkg large button mushrooms, sliced into small pieces


* 3 oz marinated artichoke hearts, rinsed and diced


* 4 oz roasted red peppers (jarred in water), diced


* 4 oz soft goat cheese, crumbled


* 2 Tbsp olive oil


* 4 large cloves garlic, coarsely chopped


* 1 tsp freeze dried basil leaves


* Salt and pepper


* 4 small whole wheat pitas





Method





Preheat oven to 450 degrees. Saute sliced mushrooms, garlic and olive oil on medium heat until mushrooms are tender. Add red peppers, artichoke hearts, basil, and dash of salt and pepper, continue to saute until hot. Place pitas on perforated pizza pan. Spread small amount of goat cheese on each pita. Spoon mushroom mixture evenly over pitas. Sprinkle remaining goat cheese crumbles evenly over top of pitas. Drizzle with olive oil and bake in oven until pitas are slightly crisp and goat cheese melts (cheese should not brown) approximately 10-12 minutes.I wanna cook healthy and good tasting food, i need specific recipes and i love meat!!!?
Kung Pao Flat Belly Chicken Recipe:


(Recipe from Prevention Magazine: http://buzz.prevention.com/kung-pao-flat鈥?/a>





Prep Time: 30 Minutes


Ready In: 1 Hour 30 Minutes


Cook Time: 30 Minutes


Servings: 4





Ingredients:





1 pound skinless, boneless chicken breast halves - cut into chunks


2 tablespoons white wine


2 tablespoons soy sauce


2 tablespoons sesame oil, divided


2 tablespoons cornstarch, dissolved in 2 tablespoons water


1 ounce hot chile paste


1 teaspoon distilled white vinegar


2 teaspoons brown sugar


4 green onions, chopped


1 tablespoon chopped garlic


1 (8 ounce) can water chestnuts


4 ounces chopped peanuts





Directions:





To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.


To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.


Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.I wanna cook healthy and good tasting food, i need specific recipes and i love meat!!!?
Use ginger in your seasoning and gravy.


%26amp;


Use alot of garlic.





Both are very good for you.





Many healthy recipes on websites.
meat with salad,