Hello everyone! I’m planning on losing a couple pounds, as well as getting the habit of eating healthy. But I can’t think of a lot of healthy meals to eat throughout the week. I am planning to eat 6 times per day. But small meals each time. If your doing the same or know any recipes or food I can eat to help me out, please be kind and share with me ! Thank you 
Chicken Rice Casserole with Mozzarella Recipe
Non-fat sour cream and skim milk mozzarella give zing to this Weight Watcher’s recipe for basic chicken and rice baked as a casserole. You may use brown rice or traditional white rice. Smoked turkey may be substituted for the chicken.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
2 teaspoons olive oil
1/2 cup chopped onion
1 clove minced garlic
1-1/2 medium red bell peppers, diced
1 cup frozen corn, thawed
1 cup low-salt chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 cups cooked brown or white rice
1/4 cup plus 2 Tablespoons non-fat sour cream
2 Tablespoons Dijon mustard
8 ounces skinless, diced cooked chicken or smoked turkey
3 ounces part skim milk mozzarella cheese, shredded
1/4 cup chopped parsley
Preparation:
Preheat the oven to 425 degrees F. Spray a 1-1/2 quart casserole with nonstick cooking spray.
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, 3 to 5 minutes.
Add the bell peppers, corn 1/4 cup of the broth, the thyme, and black pepper, and continue cooking until the bell pepper begins to soften, 3 to 5 minutes.
Stir in the remaining 3/4 cup broth, the You may use brown rice or white rice, sour cream, and mustard. Add the chicken or turkey, remove from the heat, and stir until well combined. Stir in one-third of the mozzarella and the parsley.
Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese has melted.
Yield: 4 servings
Eggplant Parmesan
Ingredients
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Preparation
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
Fresh Gazpacho
2 cups tomato juice, preferably freshly juiced
1/2 small cucumber, peeled and chopped
1 tomato, chopped
1/2 green pepper, chopped
1 tsp. onion, minced
1 tbsp. fresh parsley leaves, minced
1 small garlic clove, minced
1 tbsp. fresh basil leaves, minced
2 tsp. red wine vinegar
1 tsp. honey
1 tbsp. lime juice
1/2 tsp. Bragg’s seasoning, or sea salt to taste
dash of Tabasco sauce (optional)
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Blend all the ingredients in a blender until smooth ~ work in batches, if necessary. Serve immediately.
Golden Potato Bake
(Serves 4)
4 - 6 medium potatoes, peeled
1/2 cup bran flake cereal
2 tbsp. butter, melted
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. sea salt
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Heat oven to 375 degrees. Crush the cereal into crumbs. Mix crumbs, salt, onion and garlic powder. Brush potatoes with the melted butter and coat with crumbs. Bake uncovered 1 to 1 1/4 hours.
Baked Tofu
1 lb. brick of firm tofu
3/4 c. chopped onions (opt.)
2 tbsp. lemon juice (opt.)
2 tbsp. soy sauce or Bragg Liquid Aminos
1 tbsp. chicken style seasoning
2 tbsp. nutritional yeast flakes
3/4 c. water
Slice tofu into slices 1/4–1/2 inch thick. Sprinkle with remaining ingredients. BAKE
in 350° oven for 30–40 minutes, until beginning to dry out a bit. This can be prepared
ahead, allowed to marinate, and then baked. Or, to save time, omit water and just
sprinkle with seasonings. Cook in non-stick skillet.
Tofu squares may be used as sandwich filling, cut and used in stir-steamed vegetables,
or served as “steaks” with gravy.
I have always seen great Southern and comfort food on tv in America like Tortilla soup, deep fried chicken, candied yams (I’m guessing sweet potato), bbq ribs, coleslaw (homemade) stuff like that.
Does anyone have any good recipes either websites or family receipes that I could use for a dinner party?
Here are 2 fabulous recipes!
No1.- Quick and easy wings.
Rinse,drain and then fry wings (1 bag) in hot (approx.360 degree) oil.
Remember to mix from time to time or else they will stick to the pan.
In another pot , melt 125 g of butter.
Add in about 125ml of Hot Cayenne pepper sauce (I use FRANKS RED HOT cayenne pepper sauce.)Mix .Keep on low heat.
When wings are cooked ,it should take around 20 minutes to get nice and crispy then throw them in batches into the sauce.Coat properly and transfer to serving dish.
That’s it!
No2. THE BEST EVER HOT WINGS!
1. 2kg wings - Fry as in above recipe but only for 15 minutes maximum.
2.Combine the following in a pot:
1/4 bottle (I use LEA and PERRINS for this recipe)hot pepper sauce.
2 Tablespoons honey
3 tablespoons Thai sweet chili sauce
2 tablespoons ketchup
1 tablespoon vinegar
Cook on stove until just ‘melted’.
Using tongs dip each fried wing in this sauce to coat properly.
Bake for 10 minutes at 180 degrees and then grill or ‘broil’ for about 5 minutes until crispy.
***In both recipes do NOT use Tabasco sauce,it is different to what is required.***
2 DIVINE Dips to serve with wings:
1.QUICK AND EASY DIP
1/4 block blue cheese - crumble a bit
1/4 cup sour cream
1/2 cup mayonnaise
2.Authentic Ranch Dip
Use 1 sachet Hidden Valley ranch salad dressing
Instead of following packet instructions,use only 1/2 cup milk.Mix thouroughly.
To a sepereate bowl, add 1 cup mayonnaise and 1/2 cup sour cream.
Now add the milk/ranch mixture.
Combine together,adding salt and pepper IF needed.
ENJOY!
Yeah I’ve got a couple questions going aroun don this website like this but each one is for a different kind of food. =] Well I’m making cookbooks as presents for christmas this year and i would love any recipes that you think are good. I dont care if its the recipe, a website, just the name of it and i’ll look it up later, or whatever you can think of. All answers will be considered. Thank you and merry christmas.
Good Hawaiian food is always tasty.
http://www.kapotrading.com/Hawaiian_Entrees.html
The Business I work for allows us to cook Mon-Wed every week before Christmas for our customers. I need fast finger-food recipes ASAP. Unsual but great.
Bacon Water Chestnuts
Prep 10 minutes Total time 40 minutes makes 12 servings of 2 pieces each
12 slices fully cooked bacon cut in half crosswise
1 can (8oz) water chestnuts, drained
1/2 cup Miracle Whip dressing
1/2 cup packed brown sugar
1/4 cup chili sauce
heat oven to 350 degrees
wrap bacon around chestnuts secure with a wooden toothpick. Place in a shallow baking pan. Mix remaining ingredients pour over water chestnuts. Bake 30 minutes or until heated through.
Very yummy.
Hi i am having a christening in two weeks time and would like to make all the food myself rather than buying in, if you have any reasonably quick and easy recipes that you feel would be perfect for this occassion then please forward them on to me thankyou xx
tortilla rollups–absolutely divine!!! They keep in the fridge for quite a while–you can make them days in advance and cover to keep from getting hard. Just don’t slice until ready to serve.
1 package burrito size tortillas
2 packages cream cheese
1/2 cup salsa
1 small can minced olives
2 green onions
1 cup cheese
mix the salsa, olives, onions, and cheese into the cream cheese. Spread evenly on to the tortillas, then roll tightly. Place seam side down on a cookie sheet and chill until firm (at least 1 hour). Slice into 1 inch pieces and serve with more salsa. You can add/remove whatever you like–sometimes I remove the salsa and shredded cheese and add sliced ham/sliced cheese for ham & cheese rollups. go wild!
mini sandwiches- dilled cream cheese/cucumber sandwiches.
fruit salad–peaches, strawberries and grapes mixed in strawberry yogurt.
Sweet & sour meatballs–1 package frozen meatballs, 1 small jar grape jelly, 1 bottle chili sauce–mix all in the crock pot and let it go.
For a spanish class I’m taking I need to make a traditional dish from Spain. Preferably a desert. Anyone know a website for that kind of food or a recipe? Thanks!
This is not a dessert, but I sure do love my pastelles…only problem is that my family is Puerto Rican so I am not sure if they are made in Spain.
Ingredients for pastelles:
2 cups cornmeal
1 oz butter
2 tablespoon cooking oil
1 teaspoon salt
2 teaspoon granulated sugar
4 cups boiling water
Ingredients for beef fillings:
2 lb lean pork finely cut or minced
6 red and green cooking peppers cut into small pieces
1 clove garlic
2 teaspoon Worcestershire sauce
tomato ketchup to your taste
1 lb capers
2 lb. raisins plus 2 tablespoon for chopping
3 onions chopped finely
Spanish thyme
French thyme
basil
8 olives
banana leaves/aluminum foil
Put cornmeal into mixing bowl, add chopped butter, oil and seasonings. Pour in boiling water, and quickly blend using a round-edged knife. (test between fingers; when pressed together, it must be smooth not sticky.)
Heat oil, add garlic. When pale brown, remove garlic. Add meat and saute until light brown. .Add chopped onions, tomato ketchup and Worcestershire sauce. Simmer on low heat for about five minutes. Add herbs, chopped olives, capers, raisins, cooking peppers and simmer on low heat, until meat is tender and flavour is developed. Stock may be used at this stage and cooking continued at low heat. Filling should be tender and moist. Prepare banana leaves. Wilt in boiling water, or over a flame. Wipe leaves dry and cut in squares. Rub the leaves/foil with oil. Make sure leaves are well oiled before putting on corn. Spread a small ball of corn on the leaf. Pat down. Place a square of wet muslin over the corn mixture and roll out thinly, using a rolling pin or pastelle press. Put about a tablespoon of meat filling in the center adding some raisins, a bit of olives and capers. Fold half of leaf over, bringing with it the flattered corn mixture. Fold over the other half to cover. Now fold leaf to make a parcel. Place into another leaf of opposite grain or if using foil, omit the second leaf covering. Tightly fold over the ends, if foil is used. If leaves are used, tie and put into boiling water, with a little salt and sugar to taste. Cook for one and a half hours. Drain immediately and place pastelles on a flat surface. When pastelles are cold, they remain in whatever shape they were put.
As far as dessert, in Spanish class somebody should always bring flan: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23348,00.html
I’m going to start making my dogs’ food because the food they’re on (for about a year) has recently given them upset tummies (I’m positive it’s that).
I’d like a few different dog food recipes, if you could give me some, that’d be great
Thanks.
I do this for my dogs. I usually make a stew with several pounds of beef, venison or chicken along with oats or rice, pumpkin and applesauce.
Here are a couple sites with recipes:
http://www.dog-spoiling-made-easy.com/home-made-dog-food-recipes.html
http://www.pawsitivesolutions.net/health/_private/dog_food_recipes.html
I’m looking for some good healthy food recipes for my family to try. It doesn’t have to be anything fancy just something simple that would taste good to kids as well as adults.
Please post if you have any good ones!
Prosciutto and Gruyère Strombolis
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm
Cherry Tomato Spagetti Dinner
Ingredients
2 (1-ounce) slices sandwich bread
1 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups red cherry tomatoes
3 garlic cloves, thinly sliced
8 ounces uncooked spaghetti
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.
Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.
Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.
Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately
Recipe: Fresh fruit kebabs with lemon lime dip
ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers
Directions
In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.
I need to find some environmentally friendly food recipes, so please post recipes in recipe form (ingredients and then steps). Environmentally friendly meaning energy saving (not long to make, or low heat), or food that both tastes good, and can last long enough to be leftovers. Also it could be food that can be frozen. ESPECIALLY food that is organic. Any help is good!
umm eat deer ok it keeps them from over populating
Im trying to help a friend by finding some raw food recipes for her class and im having a really hard time finding recipes that fit her dosha. any help?! i have no idea where to start. thnx.
Zucchini Fettuccine with Sesame Mango Sauce
small or 2 large zucchini spiralized into thick noodles
4 manila mangos diced
1 ripe lemon juiced
2 tablespoons tahini
1 fourth cup water
chopped mint leaves
black sesame seeds for garnish
Spiralize zucchini with the thick noodle setting with the spiral slicer* or use a vegetable peeler to make fettuccine type noodles. To make the sauce add mangos, tahini, water, and lemon juice to blender and blend until smooth. Top the zucchini noodles with sauce and garnish with chopped mint leaves and sesame seeds.