Ok i need some healthy recipes and ideas for all meals please.. and moreso for dinner please and thank you?

im starting a newer healthy eating style.. so anything is all goodOk i need some healthy recipes and ideas for all meals please.. and moreso for dinner please and thank you?
Chicken and Mushrooms with Brown Rice





Ingredients


U.S. Metric Conversion chart





* 2 tablespoon(s) olive oil


* 1 1/4 pound(s) skinless, boneless chicken thighs


* 1 package(s) (10-ounce) sliced cremini mushrooms


* 2 medium stalks celery, thinly sliced


* 1 teaspoon(s) chopped fresh thyme leaves


* 1 can(s) (14- to 14 1/2-ounce) chicken broth


* 1 cup(s) instant brown rice


* 1/2 cup(s) dry white wine


* 1/4 teaspoon(s) salt


* 1/4 teaspoon(s) coarsely ground black pepper


* 8 baby summer squash, halved and steamed


*





Directions





1. In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.


2. To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.


3. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.








Pressed Manchego Cheese Sammies and Spicy Spanish Salad


FOUR SERVINGS

















Ingredients





1 clove garlic, smashed and grated


2 tablespoons sherry vinegar (eyeball it)


2 teaspoons Dijon mustard


A few dashes hot pepper sauce


Freshly ground pepper


1/3 cup plus 2 tablespoons extra-virgin olive oil (EVOO)


2 romaine lettuce hearts, chopped or torn


1/2 small red onion, thinly sliced





Salt


Pitted green olives, coarsely chopped (a generous handful)


Flat-leaf parsley, chopped (a generous handful)


1/4 cup sliced almonds, toasted


3 tablespoons capers, drained


8 slices crusty white bread


3/4 pound manchego cheese, sliced


2 piquillo peppers or 1 roasted red pepper, chopped

















1. In a large salad bowl, combine the garlic, vinegar, mustard and hot sauce; season with pepper. Pour in 1/3 cup EVOO in a slow stream, and whisk. Add the lettuce and onion and toss to coat; season with salt to taste. Top the salad with the olives, parsley, almonds and capers.


2. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. While the oil heats, make 4 sammies of bread, manchego cheese and piquillo peppers. Add to the skillet and cook, pressing down with a skillet weighted with cans, until deeply golden, about 3 minutes. Flip and cook until the other side is golden and the cheese has melted, about 5 minutes more.


3. Halve the sammies and serve with generous helpings of the spicy Spanish salad.











Grilled Chicken Cutlets Parmigiana


Ingredients


U.S. Metric Conversion chart





* 4 medium (6 ounces each) skinless, boneless chicken-breast halves


* 1/2 teaspoon(s) dried oregano


* 3/4 teaspoon(s) salt


* 1/4 teaspoon(s) coarsely ground black pepper


* 1 bag(s) (5- to 6-ounce) mixed baby greens


* 1/2 cup(s) (loosely packed) fresh basil leaves, torn


* 3 tablespoon(s) fresh lemon juice


* 4 medium (7 ounces each) tomatoes, each cut horizontally in half


* 2 ounce(s) thinly sliced part-skim mozzarella cheese, cut into 8 pieces


*





Directions





1. Place chicken breasts, 1 at a time, between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound each breast into a uniform 1/4-inch-thick cutlet. Sprinkle cutlets with oregano, 1/2 teaspoon salt, and pepper to season both sides.


2. In large bowl, toss greens with basil, lemon juice, and 1/4 teaspoon salt. Spoon salad onto 4 dinner plates.


3. Place tomato halves, cut sides down, on hot grill grate; cook 1 minute. Turn tomatoes over and top each half with a piece of mozzarella. Cover grill and cook tomatoes 3 to 4 minutes longer or until cheese melts and tomatoes are heated through. Transfer tomatoes to plates with salad.


4. Place cutlets on hot grill grate and cook 6 to 8 minutes or until juices run clear when cutlets are pierced with tip of knife, turning over once. Place cutlets on plates with salad and tomatoes. Sprinkle with Parmesan.Ok i need some healthy recipes and ideas for all meals please.. and moreso for dinner please and thank you?
Do you live by yourself? The answers you get can make all the difference. And this question, by the way, is very broad. But I'll try to narrow something down.





The first thing to realize is if you choose to eat healthier foods, you can eat A LOT more. One of the keys to a healthier eating style is to eat more than 3 meals a day, but eat smaller meals.





For example, when I go to work (I live alone), I bring 2 or 3 bananas, a couple of bunches of grapes, and a few granola bars (I prefer Quaker Chewy Granola Bars). I eat half of this in the early morning (I eat some of it while I'm commuting), then half in the late morning/early afternoon. Since you've already taken care of a lot fruit/vegetable servings, tuna salad with crackers and string cheese are good to have for lunch. Drink plenty of water all day too. Also, try to space your small meals 2-3 hours between each other.





Dinner is easy. Think protein, whole grains/multigrains and vegetables. A boiled chicken breast, some brown rice and broccoli. Or a pork chop, wheat pasta, and a big salad. (I don't eat beef, but you can choose lean beef as well).





Baby carrots, green olives, celery sticks or multigrain chips/crackers make a great after-dinner snack. But remember...have them 2-3 hours after dinner.





Other answerers might have completely different opinions, but this is what works for me.
get some chicken breasts


cook them lightly until half done and then make slits/pockets in them


mix up some light cheese, tomato paste, pepper, diced capsicum in a bowl and then insert it into the pockets


make up a little gravy to put in the bottom with some veggie stok(stock cube) and some tomato paste, lay chicken in it(it looks wet but trust me it works)


put some more veggies in dish and then dot with some olive oil


cook in oven for 30-40 minutes depending on how much the chicken is cooked.


this dish is healthy and yum as! put it on a bed of lettuce or mashed potatoes and drizzle over tha yummy gravy!


hope you like it, it is such a yum dish
chicken and pasta bake.


Slice some cooked chicken, cook some pasta and mix with a tomato sauce. Layer a casserole dish with half the pasta mixed with the sauce then the chicken and finally the rest of the pasta. Top with a little grated cheese and bake for 25 mins at 180 or 'til the cheese melts.


This is filling and economical and warming





--


last night we had:





Smoked Sausage Cassoulet





Ingredients





1 tbs oil


1 onion, chopped


1 tsp Schwartz Garlic Granules


1 tbs Schwartz Herbes de Provence


440 g tin mixed beans, drained and rinsed


420 g tin baked beans


225 g (8 oz) smoked sausage, sliced


1 red pepper, diced


1 tbs tomato pur茅e


150 ml (录 pint) chicken stock





To serve:


4 crusty rolls








Heat the oil in a large saucepan and fry the onion until browned. Add the Garlic Granules and Herbes de Provence. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 15-20 minutes, stirring occasionally.





Serve with the bread rolls or alternatively, cut the tops off the rolls, scoop out the middles and fill with the cassoulet. Great to serve outdoors


===








SPICY STUFFED MUSHROOMS WITH BACON


4 slices bacon


24 medium mushrooms (about 1 1/2 lbs)


1 tbs butter


1/4 cup finely chopped onion


1 clove garlic, finely chopped


1/3 cup finely chopped sweet red pepper


1-2 Jalapeno peppers, finely chopped


1/2 cup shredded cheddar cheese


1/4 cup chopped fresh parsley or 1 tbs dried





1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.


2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems.


3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.


4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.


5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve warm.





Apricot Pork Medallions





Recipe By :Terry Henderson


Serving Size : 4


Amount Measure Ingredient


------- ------------ --------------------------------


1 pound Pork Tenderloin -- sliced into 1-inch slices


1 tablespoon butter


1 teaspoon butter


1/2 cup apricot nectar


2 sliced green onions


1/4 teaspoon dried mustard


1 tablespoon cider vinegar





Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap.


Melt 1 tablespoon butter over medium-high heat in a large skillet; saut茅 pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, nectar, onion, mustard


and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.





Serving Ideas : serve with fresh vegetables and a plain simple rice, also goes really nicely with Rosemary herb roasted potatoes.


NOTES : A very simple dish to make





A 20-Minute Chicken Parmesan





Ingredients





(4 servings)





4 Boneless and skinless chicken breast halves


1 Egg, slightly beaten


1/2 c Seasoned bread crumbs


2 tb Butter or margarine


1 3/4 c Spaghetti sauce


1/2 c Shredded mozzarella cheese


1 tb Grated parmesan cheese


1/4 c Chopped fresh parsley








Instructions





Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.


Makes 4 servings.





Sesame Chicken 2





Ingredients





(2 servings)





3/4 lb Chicken Breasts,


Skinless and


Boneless


3 tb Flour


2 tb Sesame Seeds


1 tb Soy Sauce


1/2 ts Peanut Oil


1 tb Maple Syrup


Red Lettuce Leaves


1 tb Dry Sherry


1 lg Tomato, ripe


1 ts Fresh Ginger, chopped


Pepper to taste


1/2 ts Chinese Five spice powder








Instructions





Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.


Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.


Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.


Drain chicken, reserving marinade.


Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.


Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.


Remove from heat and roll chicken in sesame seeds.


Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.





Pesto Chicken Florentine


INGREDIENTS:


2 tablespoons olive oil


2 cloves garlic, finely chopped


4 skinless, boneless chicken breast halves - cut into strips


2 cups fresh spinach leaves


1 (4.5 ounce) package dry Alfredo sauce mix


2 tablespoons pesto


1 (8 ounce
The grocery stores now have sealed pre-cooked meats such as pot-roasts, pork chops, meatloaf, baked ham, chicken, and etc. They are sooooo good and most have their own gravy. Buy brand names that you know. Follow the directions on the containers and pop into your microwave. You will find them in the cold section (not the freezers). Ask a clerk to show you were they can be found.





2. Mayo Clinic Healthy Dinners:





http://www.mayoclinic.com/health/healthy鈥?/a>





3.My Favorite Recipe Websites:





http://www.cooks.com/rec/ch/main_dishes.鈥?/a>





Videos from Kraftfoods:


http://www.kraftfoods.com/kf/CookingScho鈥?/a>





http://www.campbellkitchen.com/recipeide鈥?/a>


````````````````````


5 Easy Ways to Cook Fish


Courtesy of H-E-B Culinary Dept.


http://www.heb.com/mealtime/CT-easyFish.鈥?/a>





Bake:


Heat oven to 450 degrees F.


Spray a baking sheet or shallow baking dish with nonstick cooking spray.


Place fish on baking sheet in a single layer, season as desired.


Bake 10 minutes per inch of thickness, uncovered, or until fish is done.





Pan Fry:


Heat desired amount of oil or butter in a skillet over Medium-High heat.


Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.





Pan Broil:


Heat a nonstick skillet over Medium-High heat; spray skillet with nonstick cooking spray, if desired.


Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.





Microwave:


Spray a microwave-safe dish with nonstick cooking spray.


Cut fish in half and arrange in dish so thick center portions are to outside of dish; place fish in a single layer and do not crowd in dish.


Microwave on High 5 to 10 minutes, depending on amount and thickness of fish. Temperature and times may vary according to your microwave.





Grill:


Heat charcoal 30 minutes or gas grill 10 minutes on High with lid closed. For indirect heat method, build fire or heat grill on one side only.


Brush grill grate generously with oil to prevent fish from sticking; grate should be 4 to 6 inches from heat source.


Place fish on grill rack in a single layer.


Cook fish 4 to 6 minutes per side (per inch of thickness) over Medium to Medium-High heat or until done*. For indirect heat method, place fish on grate over cool side of grill and cook 15 minutes with lid closed or sear fish on grate over heat, then move to cool side of grill to finish cooking.