Just throwing it out there and wondering if anyone has some recipes that are quick, easy and healthy?!?
Thanks!
Edit:
Since Mike is a smart-aleck, I'm editing my post.
Just throwing it out there and wondering if you can SHARE some recipes that are quick, easy and healthy via the comments on my blogspot? If you know of them, please include them on this site.
Again, PLEASE include the recipe on the site.
Gracias.
Monday, February 11, 2008
Recipes...
Posted by Samantha at 5:49 AM
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9 comments:
Yes.
I know this is a cop-out but here is an easy, healthy lunch:
On the weekend, grill or broil a couple of chicken breasts. Cut them up into bite size strips. Toss em in a ziplock and put them in the freezer. Cook up a bunch of pasta and put it in the fridge.
During the week, grab yourself a tupperware bowl, a few pieces of the frozen chicken and some of the pasta. Add 3 tablespoons of your favorite lowfat salad dressing and you are set. Take it to work, and by lunchtime the chicken will be thawed and ready to eat OR you can toss it all in the microwave and have yourself a hot lunch. (mmmm...gradeschool. pizza was my favorite). Feel free to toss in some frozen peas too. I know lame recipe, but because I am lazy (Read: Efficient) this always works for me.
No! That's actually a really good idea and I never really thought of doing that...I'll probably be trying that in the next week or two.
And honestly, thank you for helping me clarify my blog. I realized later how dumb I had phrased the question!
you can cook your own chicken for the above recipe or you can buy the already grilled and cut chicken in the deli section.
one of my favorites is a good hearty soup...zucchini, potatoes, green beans, tomatoes, and kidney beans with a beef broth.
i also lOVE pasta and brocolli with a little bit of olive oil..... mmmmmm...
My problem is the snacks...! If they're not handy I grab junk! So on the weeks I am organized, I chop up all kinds of veggies and put then in a zip lock or tupperware. Then I make a batch of hummus. When I need to pack my lunch I package up some of each.
Hummus:
Rinse and drain 1 can of Garbonzo beans. Put in blender with 1/3 cup water and 2 tbsp olive oil. Couple Shakes of salt and a tbsp of tahini (tahini is optional, and sometimes hard to find. It's ground sesame seeds and comes in a jar)
Then you can add your favorite fresh flavors... garlic... basil... sundried tomatoes... chipotle... whatever!
sam,
i make this once a week at least...spicy turkey sausage with can diced tomatoes...drizzle olive oil over it with salt and pepper. You can cut up potatoes in there and put in oven on 425 for about an hour. Yummmy! you can serve it on a french roll with corn too. so easy...and so yummy!
I have a few I could share!
Here's a recipe that's easy to have on hand, and it's cheap and quick:
Toss some lettuce (you can buy the bagged kind!) and chopped tomato onto a spinach tortilla. I don't eat meat, so I buy vegetarian fake bacon (if you're feeling couragious, try it! It's tastes fabulous and is low in fat and no cholesterol. You can find the Morning Star Farms brand in the frozen breakfast area). I'll microwave a few strips and put that in the tortilla as well, and then squeeze on some low-fat ranch dressing. Wrap it up, and it's a healthy version of a BLT!
Sorry, I posted my response without adding my favorite recipe. This one involves a lot of chopping, but you can chop everything before hand and cook it another evening in about 20 minutes. It does involve tofu... but be brave and try it! It's out of this world:
Coconut Curry Tofu (from allrecipes.com)
2 bunches of green onions
1 (14 oz) can of light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger (I use 1/2 teaspoon ginger powder instead of buying the fresh stuff)
1 teaspoon chili powder
1 lb. firm tofu, drained, cut into 3/4 inch cubes
4 chopped roma tomatoes
1 thinly sliced yellow bell pepper
4 ounces chopped fresh mushrooms (you can buy a package of chopped ones)
2 Tbs. dried basil (or 1/4 cup fresh basil)
4 cups chopped bok choy (Chinese cabbage)
salt to taste
1. Finally chop the white parts of the green onions. Chop the greens into two inch pieces.
2. In a large, heavy skillet over medium heat, mix the coconut milk, 3 tablespoons of soy sauce, brown sugar, curry powder, ginger and chili powder. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped green onions into the skillet. Cover and cook for 5 minutes, stirring occassionally.
4. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking for 5 minutes, or until vegetables are tender but crisp.
Serve over rice and garnish with remaining green onion.
This recipe is *so* good, and it tastes even better the next day for leftover lunches :)
I'm sorry, but I'm having too much fun with your recipe blog, haha. I thought of another recipe that's uber easy.
Have you ever tried the fresh pasta from the refrigerated section at the grocery store? We buy the whole-wheat cheese tortallini. It's so easy, and it tastes better than the frozen raviolis (in my opinion...).
I love pesto, but it's expensive, so we buy the pesto packets in the spice section. You make your own using the packet and olive oil. It takes about 5 minutes to make the pesto, and the fresh pasta cooks in boiling water in about five minutes. Toss it together and eat with french bread or garlic bread or whatever.
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