What is your favourite healthy meal? Recipes too?
Freckles asked:
Can be breakfast, lunch or dinner, or a snack, what’s your favourite healthy thing to eat??
healthy breakfast recipes
Can be breakfast, lunch or dinner, or a snack, what’s your favourite healthy thing to eat??
healthy breakfast recipes
breakfast-2 weatabix with semi-skimmed milk,sliced banana & a few strawberries on top,sweetner 2 taste.
lunch-mixed tossed salad with 2 tbsp light salad cream & white wine vinegar.
tea-pasta bake,which is any one of the homepride pasta bake jars poured over pasta topped with light chedder cheese.
drinks-black coffees with sweetner.
in breakfast:
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons grated onion
1 clove garlic
1 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-ounce can) Spanish style tomato sauce
1/4 cup vegetable stock or water
1 1/2 cups (removed from casing and crumbled) Mexican chorizo
2 Hass avocados
1 lime, juiced
Sea salt and freshly ground black pepper
Vegetable oil cooking spray
1 dozen eggs
1 cup shredded Oaxaca cheese (see Cook’s Notes) or mozzarella cheese
1/2 cup crema Mexicana (see Cook’s Notes) or sour cream
Minced fresh cilantro leaves, for garnish
Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles
Directions
To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
Set the rack about 4 inches from the broiler and preheat the broiler.
Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
Cook’s Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.
in lunch:
Ingredients
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach
Directions
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
in dinner:
Ingredients
1 (15-ounce) can peach halves, drained and rinsed
4 boneless, skinless chicken *******
4 teaspoons Jamaican Jerk seasoning
1 cup pre-cut melon medley, diced
1 tablespoon diced pimientos
1 tablespoon freshly chopped cilantro leaves
1 tablespoon lime juice
1/2 teaspoon salt
Directions
Heat a grill pan over medium-high heat.
Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
Season both sides of each chicken ****** with 1 teaspoon Jamaican jerk seasoning. Place chicken ******* in pan and grill for 6 minutes per side, or until cooked through.
Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
Serve chicken topped with peach and melon salsa.
snacks:
Ingredients
1 tube refrigerated pizza dough (recommende
honestly, my favourite meal is breakfast;
+ homemade oven roasted muesli [made from rolled oats, honey, cinnamon, sesame seeds, flax seeds, pumpkin seeds, sunflower seeds, some crushed almonds and walnuts]
+ with natural yoghurt and some cranberries
YUM
yeah. i **** getting up in the morning to cook something fancy so if i want something healthy i usually make myself fruit cereal…..
it’s extremely healthy and i love it. Just fill up a bowl with you’re favorite cereal, and sprinkle some fruits and nuts on top. add honey and mix it all up. milk is optional.
i know it sounds dud, but its surprisingly fulfilling!
chicken risotto
1 onion (diced)
1-3 cloves garlic (crushed)
4 chopped chicken breasts
3 chopped red peppers
100g/4oz chopped mushrooms
225g/8oz rice
1 cup frozen peas
750ml/1.5 pint stock
chopped fresh parsley
*
Fry the onion and garlic in olive oil.
Add the chicken breasts, peppers and mushrooms, and fry for a couple of minutes more.
Put in the rice and fry until all coated in oil but not browned.
Add about 500ml/1 pint of stock and cook until almost all absorbed.
Gradually add another 250ml/half pint of stock until risotto is creamy, then pop in a cup full of frozen peas.
Stir well then serve with chopped parsley.
smoked salmon and scrambled eggs
Hiya hon *** Well for me personally – I love eating fish and salmon is one of my favourites. This is lovely, and easy to do, and tastes really delicious – It’s so nice on a warm summer’s day, with a nice fresh, crisp green salad, and some fresh fruit for dessert. Salmon (and fish in general) is very good for you – it’s low in fat, and the oilier fish like salmon, mackerel etc contain Omega 3 which is an essential part of your diet to keep your bones healthy and strong, and medical people say that it can improve your concentration too.. here goes…http://uk.answers.yahoo.com/question/index;_ylt=At2tINt7n6tbnvoW61WxDv4hBgx.;_ylv=3?qid=20090409040154AAQ8pY8&show=7#profile-info-Vgwc5z6Zaa xx Hope I helped
) xxxx
i llike pataand that can be quite chea and eay to make
usually my healthy dishes are:
vegetable soup (zucchini and onion)
brass sea fish filled with lemon and marjoram, salt and pepper wrapped with tinfoil and cooked into oven
and roasted potatoes