Does anyone have good healthy recipe for dinner?

I am tired of the same old stuff.Does anyone have good healthy recipe for dinner?
how about chicken enchilada? i make them real simple, get a sauce packet for the sauce, and then cook up some chicken breasts and cut them up, i do this all in a skillet, then throw in a can of black beans, then we warm up tortillas put some of the chicken bean mixture in, and some cheese, top with lots of sauce, and wala! my family loves them, and there really quick and easy. you can make up some quick mexican rice, using a jar of cheap salsa and you have a quick healthy dinner.Does anyone have good healthy recipe for dinner?
“Healthified” Penne with Black Beans, Pasta OR Red Potatoes, and Broccoli


4 Servings





8 ounces uncooked whole wheat penne pasta


OR


8 small red potatoes, quartered


Optional: 1 cup Steamed Baby Carrots


8 ounces cooked black beans


OR


1 can of S%26amp;W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers,Diced Onion %26amp; Lime, Juice in Caribbean Sauce)


1/4 cup minced yellow onion (Optional, if used can of S%26amp;W Beans)


2 small garlic cloves, minced


1 tablespoon canola oil


1 T spice of your choice, to taste


1 lb. broccoli pieces


1 T coarsely chopped fresh parsley


1/2 cup grated Soy Cheese


OR Romano, Asiago, or


Parmesan cheese, plus additional





Cook the pasta according to package directions. Drain.(Skip if using potatoes)


OR


Steam the potatoes or cook them in boiling salted water until tender.





At the same time as step one is cooking, steam the broccoli or cook in the microwave until tender, 6 to 12 minutes.





In a large pot over medium heat: add canola oil, the onion and garlic; cook and stir until the onion is soft. Pour in the broth and simmer for 3 minutes. Add the broccoli, (optional steamed baby carrots), potatoes (or pasta). Mix well with a large spoon. Add the parsley and spice of your choice.





Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture. Cover the pan and cook a few more minutes until the cheese is melted.





Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.





Spice Of Your Choice


Creole Seasoning Blend


1 T salt


1 1/2 t garlic powder


1 1/2 t onion powder


1 1/2 t paprika


1 1/4 t dried thyme


1 t red pepper


3/4 t black pepper


3/4 t dried oregano


1/2 t ground bay leaves


1/4 t chili powder





Combine all ingredients; store in an airtight container.





Use with vegetables.


Yield: 1/4 cup.


OR


Italian Seasoning


3 T dried basil


3 T dried oregano


3 T dried parsley


1 T garlic powder


1 t onion powder


1 t dried thyme


1 t dried rosemary


1/4 t black pepper


1/4 t red pepper flakes





Mix all ingredients in a spice grinder.





Or put in a small bowl and crush with the back of a spoon.





Store in an airtight jar for up to 6 months.


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Beff Stew -


Ingredients


4 sprigs fresh thyme


2 dried bay leaves


4 sprigs fresh flat-leaf parsley


1/2 teaspoon whole black peppercorns


3 tablespoons all-purpose flour


Coarse salt and freshly ground pepper


1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces


2 tablespoons olive oil


1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)


2 medium onions, thinly sliced


2 cloves garlic, minced


1 cup dry rose or white wine


6 canned whole plum tomatoes, crushed


6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces


2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces


1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces


Directions


Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.


Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside.


Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.








Or





Sesame Chiken


Ingredients


Serves 4


3/4 cup brown rice


3 tablespoons honey


2 tablespoons sesame seeds


2 tablespoons soy sauce


1 garlic clove, finely chopped or crushed with a garlic press


2 large egg whites


1/4 cup cornstarch


1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks


Coarse salt and ground pepper


2 tablespoons vegetable oil, such as safflower


4 scallions, thinly sliced


1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced


Directions


Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.


Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.


In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.


Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.



Chicken is generally healthy with low fat protein





Try





Orange Chicken





Sauce:


1 1/2 cups water


2 tablespoons orange juice


1/4 cup lemon juice


1/3 cup rice vinegar


2 1/2 tablespoons soy sauce


1 tablespoon grated orange zest


1 cup packed brown sugar


1/2 teaspoon minced fresh ginger root


1/2 teaspoon minced garlic


2 tablespoons chopped green onion


1/4 teaspoon red pepper flakes


3 tablespoons cornstarch


2 tablespoons water





Chicken:


2 boneless, skinless chicken breasts, cut into 1/2 inch pieces


1 cup all-purpose flour


1/4 teaspoon salt


1/4 teaspoon pepper


3 tablespoons olive oil





1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.


2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.


3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.


4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.


5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


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Pack these delicious chicken pies with frozen veggies too





Orange Chicken





Sauce:


1 1/2 cups water


2 tablespoons orange juice


1/4 cup lemon juice


1/3 cup rice vinegar


2 1/2 tablespoons soy sauce


1 tablespoon grated orange zest


1 cup packed brown sugar


1/2 teaspoon minced fresh ginger root


1/2 teaspoon minced garlic


2 tablespoons chopped green onion


1/4 teaspoon red pepper flakes


3 tablespoons cornstarch


2 tablespoons water





Chicken:


2 boneless, skinless chicken breasts, cut into 1/2 inch pieces


1 cup all-purpose flour


1/4 teaspoon salt


1/4 teaspoon pepper


3 tablespoons olive oil





1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.


2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.


3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.


4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.


5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


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