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Quick-and-easy healthy recipes?

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anchor31

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As a college student, I don't really want to spend a lot of time cooking so I can have more time to study, but I also want to eat healthy every day without spending a fortune. I have a few recipes I like, but I'd also like to have a little variety!

So, if you have any cookbooks to recommend, websites, or just a few recipes to share, please do!
 
This is GREAT if you like curry. It is easy, cheap, and low fat.

Curry Chicken Salad

1 can white meat chicken
1 can crushed pineapple drained
1 tbsp. sweet pickle relish
1/4 cup toasted almond slivers (toast almond slivers in oven at 350 until slightly golden)
1/4 cup celery chopped
1/4 light mayo
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lawry''s season salt
1/2-1 tsp. curry powder (i like a lot so I use 1 full tsp.)


In medium bowl mix together chicken, pineapple, almonds, relish and celery.
in small bowl, mix together mayo and spices.
Add mayo mixture to chicken mixture.
Chill for 30 minutes to overnight.
Eat on salad, sandwich or with crackers (or alone).

It''s YUMMY!
 
Angel Hair with Pesto, Shrimp and Cherry Tomatoes.

7 oz. Angel Hair Pasta uncooked
1 cup halved cherry tomatoes
1 cup pesto (I buy Classico)
1 lb peeled and deveined shrimp (you can buy this pre-cooked in the freezer section for ease)
1 tsp. olive oil
1 clove mnced garlic
2 lemon wedges
Fresh parmesan for garnish

In pan heat olive oil on medium heat, add garlic and squeeze lemon juiice over garlic and sautee until slightly golden.
Place shrimp in pan and cook 3 minutes (about) on each side or until shrimp is opaque and cooked through.

Meanwhile, boil angel hair according to directions.

Once shrimp and pasta is cooked, mix shrimp, tomatoes and pesto together. Toss with pasta, top with parmesan.

So good!
 
Baked Chicken
Chicken breast
Olive Oil
Italian Bread Crumbs
Milk

Coat the chicken breast with lowfat milk and then cover in breadcrumbs. Coat a baking dish w/ cooking spray (you can purchase olive oil cooking spray and skip the olive oil but it tastes better w/ actual olive oil). Place the breaded breast in the dish and add a bit of olive oil. Bake for 45 minutes at 350 degrees. Serve w/ microwavable long grain rice and a salad.



You could do this with fish as well, but I don't eat fish so I don't know cooking times.



Baked Ziti
Ziti
Olive oil
Italian Turkey Sausage
1/2 diced onion
teaspoon or so garlic (depends on how much you like)
Can Diced Tomatoes
Can Tomato Paste
Italian spices
1/2 cup Mozerella Cheese


Cook and rinse pasta. Heat olive oil in skillet (small amount, about a 2 second pour should be plenty) Saute some onions, garlic and meat in olive oil. When meat is cooked (10 minutes or so) add all tomato products and spices to your personal taste. SImmer for about 10 minutes. Remove from stove and add pasta to sauce. Placce in baking dish, layering pasta/sauce combo and mozarella. Bake at 350 for 25 minutes.

ETA: www.cookinglight.com is one my tried and true favorites for recipes.
 
www.cookinglight.com

they have the best recipes on there and they are all free. they used to make you buy the mag to get the code but now it''s open to the public.

they have a whole section on quick and easy/under 30 minute kinda things.

i have found that many of them are very high in the ''taste'' department so you don''t have to sacrifice FLAVOR to get a healthy meal. also i love spices so i typically add more of whatever the recipe calls for, aka garlic, we love it!

there are even recipes on there with cream based items that are healthy for you as long as you don''t eat the whole dish!!

in terms of quick fixes i have found for us...i have posted about these on the WWT as well but keep lots of greens for salads around and toppings like olives, apples, crumbled cheeses, dried cranberries, and a bunch of low-cal, low-fat dressings you like. we supplement almost every meal with a salad and it just takes literally 5 minutes to throw it all in a bowl. also Trader Joes has some really awesome prepared fresh foods that we eat every week...aka their fresh pizzas are YUMMY and just take 15 minutes in the oven (i make the salad in the meantime) and the pizzas are about 450 calories each and it''s a huge serving for one person. sometimes we even split one. also they make ready-made kinda pastas that can be healthy if you split it and pair it with a salad. we also eat soups and similar for dinner, with salads, or fresh fruit etc. there is a ton of quick and easy kinda things out there where you don''t have to make things from scratch every night if you don''t want to. also things like canned chili is pretty healthy as well...just don''t eat it with buttered cornbread...hehee. oh and TJ''s has an AWESOME rosemary chicken and rice thing for dinner you just heat up in the oven or microwave and it''s super yummy and each portion is only 300 cals and about 10g of fat.

anyway, hope this helps!! oh and crockpot meals are a great way to be healthy and warm during the winter, and you just put it all together before you leave for work and then come home and it''s done.
 
Best cookbook EVER!: Lickety-Split Meals by Zonya Foco. The recipes are divided into Breakfasts, 1-min meals, 5-min meals, 15-min meals, 30-min meals, longer meals (Oven-exercise-eat section), crock pot recipes, stir fry, pasta, desserts, sides, and salads. We got it as a wedding present from J''s sister and I adore it. The book is full of health tips and advice too.
 
This is a great thread!
I enjoy making fast omelettes. I cook up whatever random veggies I have in a frying pan (no oil - nonstick pan). I like tomatoes, onions and mushrooms best. Then I beat up 2 eggs in a small bowl. When the veggies are done I add the egg and let it cook til just done. Last I add a bit of cheese and it melts right away. The messy part is getting it out of the pan and folding it over. It often falls apart but tastes the same. If I''m extra hungry I will put the whole thing in a tortilla and wrap it up - got the idea from breakfast burritos (you could also add black beans).
 
I make a lot of soup in the winter from scratch. One of my healthy favorites is a basic recipe from Weight Watchers and is filled with veggies:

In a crockpot put the following:

2 cups shredded cabbage (can use the pre-shredded stuff)
1 cup shredded carrots (again can use the pre-shredded stuff)
1 cup sliced zuchinni or yellow squash
1 cup chopped onion
1 cup green beans
Big can of fat free reduced sodium chicken broth
2 Tablespoons tomato paste--This is the key--it gives a richer flavor
1 tablespoon basil
1 tablespoon oregano
2 tablespoons minced garlic (I use the stuff in the jars)
salt & pepper to taste

Cook on high for 4-5 hours or low for 8-10. I start mine in the morning and eat it at lunch since I work close enough to go home at lunch. I refrigerate the left overs and heat them on the stove the next 2 days.

It's very versitile. I change things up quite a bit...different spices or add lentils or beans for something heartier. I've even thrown in cooked noodles or rice on the 2nd day to change it a bit. The first day the cabbage is a bit crunchy which is tasty, but on leftover days it's softer and the soup feels "heartier." I like how it evolves.
 
Thank you very much everyone for the recipes, links and advice. Those recipes look delicious! Looks like I should be getting a crock-pot... My kitchen supplies are limited lol!
 
oh gail i also love doing egg white omeletes...sometimes for lunch...just throw 5 egg whites in with a little jack cheese and some turkey or some veggies laying around, then wrapping it in a tortilla makes for a great lunch or quick breakfast or even dinner. and with the egg whites only it''s super healthy and i actually prefer without yolks...hehe.
 
Crockpot cooking is the best! I make soups, ribs, fajitas and all sorts of things in my crock.

Fajitas
flank steak
jar of salsa
lime
diced onion
bell peppers
tortillas
Toppings: your choice

Place steak, salsa, onions, bell peppers and lime juice in crock pot. Cook on low for 8 hours.
 
also we made a great spaghetti sauce in the crockpot last time that was wonderful. it was with 1/2 lean turkey 1/2 leanest ground beef, we cooked the beef and turkey in a pan first about 3/4 of the way with some spices and diced onions and then poured the juices and the whole thing into the crock, added tomato paste and sauce, a few cans, then 2 containers of sliced fresh mushrooms, more spices (oregano and lots of garlic) and let it cook on low for about 4-5 hours! it was the most amazing sauce ever. when it was done we just put the bread in the oven and made the pasta and that was it. yum. we are going to do it again next week. the thing is that we make so much of it we are eating it for like 3 days after...haha. but it''s GOOD.
 
I love turkey chili! You can just chop up a small onion, green pep, saute with ground lean turkey....b/c you''re a student, use the chili mix/powder....use some reduced or fat free sour cream or cheese to top it off! YUM!!!! :)
 
Man, this thread is making me hungry!
 
lentils cooked in sherry

i bag of lentils, soaked for an hour, drained
carrots, celery, onion
entire bottle of cooking sherry (by the ketchup in the store)
ground thyme
salt if needed

cook with the veg until soft about an hour. don't add too much water. take the cooking sherry and reduce in a frying pan by half. add to the lentils right before serving. Puree with a stick blender. season with ground thyme and salt. heat through and serve. Be careful it burns on the bottom.

sometimes, if the lentils are tasting really "beany" i will add some tomato paste

crock pot works well.

This is from Diet for a Small Planet, modified recipe called Monastery lentils. good with rice.

I have served this to meat eatin' fighter sca jocks who thought it was great! this is my vegetarian fallback for sca feasts and lunches.
 
southern meal - when in a hurry

make a small pot of rice
can of seasoned collard greens (sunshine brand)
corn bread
can of blackeyed peas with the juice, heat with a spoonful of Durkee (Franks) "Red Hot" sauce and a dab of butter.
yum.
 
this is an authentic medieval recipe- sounds weird as heck but people can''t stop eating it . i use it as a main dish when it''s just me.

armored rapes for one

one turnip
grated cheddar /colby/rattrap cheese (WIC/government cheese works well - on student budgets)
pumpkin pie spice

peel and slice the turnip. boil in salted water for a few minutes until soft, drain and shock in ice water. pour off the water.
get a tiny baking dish. put a layer of cheese and a light sprinkle of spice. a layer of turnips, layer of cheese, spice, like making lasagna. top with cheese. bake in oven until golden brown.

good with salad.

it''s funny to serve this to turnip haters, who become turnip lovers. Me included.
 
beef adobo

beef brisket, trimmed or some other form of beef
white vinegar 1 cup
soy sauce 1 cup
whole entire head of peeled garlic or one of those bottles of prepared garlic

throw in crock pot in morning, cook on low all day, come home and eat.
good with rice or noodles.

this is a good recipe when you are cooking for 100 - 200 people. use a roaster oven.
 
Date: 10/31/2006 2:36:20 PM
Author: jorman
This is GREAT if you like curry. It is easy, cheap, and low fat.

Curry Chicken Salad

1 can white meat chicken
1 can crushed pineapple drained
1 tbsp. sweet pickle relish
1/4 cup toasted almond slivers (toast almond slivers in oven at 350 until slightly golden)
1/4 cup celery chopped
1/4 light mayo
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lawry''s season salt
1/2-1 tsp. curry powder (i like a lot so I use 1 full tsp.)


In medium bowl mix together chicken, pineapple, almonds, relish and celery.
in small bowl, mix together mayo and spices.
Add mayo mixture to chicken mixture.
Chill for 30 minutes to overnight.
Eat on salad, sandwich or with crackers (or alone).

It''s YUMMY!
i make this exact recipe as curried red potato salad
 
Dump, Dump, Dump veg beef soup DO NOT ADD SALT

need a 16 quart stockpot

takes an hour

2 pounds of ground beef, browned and drained
onions carrots celery (a lot)
one larger can of tomato paste or two, to taste
large can of chopped or stewed tomatoes with the juice
1 or 2 large can of yellow corn with the juice
2 can of spinach with the juice
2 can of green beans with the juice
entire thing of soup base called "better than bouiliion" beef base

sometimes i add elbow macaroni or rice or get heavy with the corn.

this is a good easy camping meal for large groups. need a 16 quart stockpot for this recipe.
be careful it burns on the bottom.

I make and freeze portions to take to school. which is why i submitted it.
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Here''s what I made tonight. It''s our football watching dip, my boyfriend actually requests it every time there''s a game he wants to see. It''s Layered Bean Dip from Cooking Light. It''s very cheap and easy. I modified it just a bit, which you can see below. My boyfriend doesn''t eat sour cream so I substitued cream cheese and added rotel instead of salsa because it was what I had on hand the first time and I think I''d like it better anyways.


16 oz fat free refried beans
15 oz black beans, drained
8 oz fat free cream cheese, softened
1 can of rotel
1 cup 2% colby jack shredded cheese

Preheat oven to 375. Combine beans in an 8 inch square dish. In a seperate bowl, mix soften cream cheese and rotel. Poor cream cheese mix on top of beans. Top with cheese. Bake 20 minutes or until bubbly.

If you make it this way and cut into 6 servings (which are very nice sized and can serve as a meal) it''s 216 calories and 3.3 grams of fat. I eat it with Light Tostitos which are 90 calories and 1 gram of fat per serving. And if I feel like putting more time in it I add cilantro and sauteed onions to the mix.
 
For lunch right now, I''m eating Cheesy Potato Skillet leftovers:

16-oz frozen mixed vegetables
1 Tbs olive oil
16-oz frozen potatoes O''brien (shredded potatoes with diced onions and sweet peppers)
1/2-1 cup shredded mozzarella
black pepper to taste
1/4-1/2 cup grated parmesan

Heat vegetables in oil over med-high heat in a large skillet for 3 or 4 mins. Add potatoes O''brien and stir. Heat for another 6 mins until heated throughout, stirring occasionally. Stir in black pepper. Sprinkle cheeses on top, remove from heat, and cover until cheeses are melted. Serve with salad and/or sliced fruit. Serves about 4, start to eating about 15 mins.

I''ve accidentally done this with monterey jack, and it''s just as yummy, a little more tangy. This is from the Lickety Split Meals cookbook, but I use more mozz. than it calls for.
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Chicken and Green Chilis Casserole

1 onion diced
2 cloves garlic diced
1 can green diced chilis
1 tblspn olive oil
2 cups chicken, cooked and shredded
1/2 cup chicken stock
2 Cans Condensed 98% fat free soup
1/2 cup grated cheese (I use mozerella)
corn tortillas

350 degree oven
saute onions, garlic, chilis in olive oil about 8 minutes
remove from stove add soup and chicken stock to mixture
spread sauce in bottom of baking dish (covered in cooking spray)
Then layer tortillas, sauce, chicken cheese and repeat.
Top should be sauce with a sprinking of cheese
bake for 30-40 minutes (until bubbling)

This is basically a Cooking Light Recipe off the top of my head.

ETA: Buying a whole chicken is much more cost effective than just breasts, legs, etc. Especially when cooking a casserole type dish as oppsed to serving baked chicken, etc. we always go this route.
 
I don't know about the quick n' ez part, but it has no carbs...woohoo!! I'm going to try it tonight.

Teriyaki Lettuce Wraps
1/2 cup A.1. Teriyaki Steak Sauce
1/2 cup orange juice
2 tsp. sesame oil
1 beef flank steak or beef top sirloin steak (1 lb.)
1 head Boston lettuce, leaves separated
1 cup each: shredded carrots and red cabbage
1 large red pepper, thinly sliced
1 can (14 oz.) bean sprouts, drained
MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.

PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 min.

CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.
 
Date: 11/6/2006 3:22:37 PM
Author: KimberlyH
Chicken and Green Chilis Casserole

1 onion diced
2 cloves garlic diced
1 can green diced chilis
1 tblspn olive oil
2 cups chicken, cooked and shredded
1/2 cup chicken stock
2 Cans Condensed 98% fat free soup
1/2 cup grated cheese (I use mozerella)
corn tortillas

350 degree oven
saute onions, garlic, chilis in olive oil about 8 minutes
remove from stove add soup and chicken stock to mixture
spread sauce in bottom of baking dish (covered in cooking spray)
Then layer tortillas, sauce, chicken cheese and repeat.
Top should be sauce with a sprinking of cheese
bake for 30-40 minutes (until bubbling)

This is basically a Cooking Light Recipe off the top of my head.

ETA: Buying a whole chicken is much more cost effective than just breasts, legs, etc. Especially when cooking a casserole type dish as oppsed to serving baked chicken, etc. we always go this route.
what kind of soup?
 
Date: 11/6/2006 4:26:48 PM
Author: ladykemma

Date: 11/6/2006 3:22:37 PM
Author: KimberlyH
Chicken and Green Chilis Casserole

1 onion diced
2 cloves garlic diced
1 can green diced chilis
1 tblspn olive oil
2 cups chicken, cooked and shredded
1/2 cup chicken stock
2 Cans Condensed 98% fat free soup
1/2 cup grated cheese (I use mozerella)
corn tortillas

350 degree oven
saute onions, garlic, chilis in olive oil about 8 minutes
remove from stove add soup and chicken stock to mixture
spread sauce in bottom of baking dish (covered in cooking spray)
Then layer tortillas, sauce, chicken cheese and repeat.
Top should be sauce with a sprinking of cheese
bake for 30-40 minutes (until bubbling)

This is basically a Cooking Light Recipe off the top of my head.

ETA: Buying a whole chicken is much more cost effective than just breasts, legs, etc. Especially when cooking a casserole type dish as oppsed to serving baked chicken, etc. we always go this route.
what kind of soup?
DUH! Cream of Chicken. Campbell''s makes a 98% fat free version. Don''t add water, if it''s too thick for you add a bit more chicken stock. My hubby liked this recipe so much he ate three helpings, he never even goes back for seconds! We both like food spicy so I added some chili powder and paprika to the onions and chilis and put in two cans of green chilies as opposed to one.
 
just made this: I am STARVING when i get out of school at 4. Hypoglycemic: I start shaking if no food by 4:30. Evil temper if no food by 5.

"I''m Starving Chick Peas"

open one or two cans of chick peas with the juice
put in frying pan (you want it to reduce). turn it on high. boil the heck out of it until liquid reduced by half

while it is coming to a boil, add a smushed garlic clove, oregano, and a dollop of butter. salt to taste.

the reduced bean juice should be creamy and thick.

serve with salad/itallian dressing and parmesan cheese

elapsed time :15 minutes
 
Date: 11/6/2006 3:22:37 PM
Author: KimberlyH
Chicken and Green Chilis Casserole

1 onion diced
2 cloves garlic diced
1 can green diced chilis
1 tblspn olive oil
2 cups chicken, cooked and shredded
1/2 cup chicken stock
2 Cans Condensed 98% fat free soup
1/2 cup grated cheese (I use mozerella)
corn tortillas

350 degree oven
saute onions, garlic, chilis in olive oil about 8 minutes
remove from stove add soup and chicken stock to mixture
spread sauce in bottom of baking dish (covered in cooking spray)
Then layer tortillas, sauce, chicken cheese and repeat.
Top should be sauce with a sprinking of cheese
bake for 30-40 minutes (until bubbling)

This is basically a Cooking Light Recipe off the top of my head.

ETA: Buying a whole chicken is much more cost effective than just breasts, legs, etc. Especially when cooking a casserole type dish as oppsed to serving baked chicken, etc. we always go this route.


I printed off the Cooking Light version, and it doesn't include the step of sauteeing the onions, garlic, and chiles first -- I wish I had!! I hate the texture of onion unless it's cooked/softened, so that kind of ruined the dish for me -- which I liked otherwise. So I'll definitely try it again but will be sure to COOK the onions up first!!

By the way, Cooking Light's Maple Walnut Spice cookies are THE BEST EVER. They smell like heaven, they taste like heaven (best cookie dough, mmmmm!!), and they are the easiest cookies to make! Here's the recipe (I never include the nuts though -- personal preference):

Cookies:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg

Frosting:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened

Remaining ingredient:
1/2 cup finely chopped walnuts, toasted

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned (12 MINUTES DOES THE TRICK FOR ME). Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.


YUMMY YUMMY YUMMY!!!
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And even though they're cookies, they're from Cooking Light, so they must be "healthy" right?
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(Although I do cringe a bitwhen slathering on all the frosting)
 
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