I need really healthy recipes for sancks breakfast lunch and dinner!?!?
they CAN NOT have any type of NUTS or MEAT….i am a vegetarian and allergic to all nuts so please i am really determined to lose weight and i need really healthy snacks breakfasts lunches and dinners that are easy to make please help thanks!!! the more the better!!
these all seem sooo delicious thanks sooo much…..answer more!! haha thanks
Increase lean protien – that would be beans and try to lay off the carbs for the most part (harder for non meat eaters)
Three Bean Salad Recipe w/Fresh Basil:
1 can chick peas, well drained & rinsed
1 can black whole beans (not crushed) , well drained & rinsed
1 can red kidney beans, well drained & rinsed
1 1/2 cups (fresh frozen) Corn Kernels
1/2 cup chopped red onion
1 diced red pepper (or 1/2 green, 1/2 red, yellow, orange, etc.)
1/2 cup chopped celery
1 bunch (1/2 cup) chopped Fresh basil … must be fresh (key to whole recipe)
Mix in Bowl
1/2 cup red wine vinegar (I mix red wine & apple cider vinegar-or smidgen of balsamic)
1/3 cup olive oil (I use grapeseed oil)
1 Tablespoon Dijon mustard
1 garlic clove (large)
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (Tabasco or Louisiana)
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
Mix dressing (whiz up in food processor), add to beans.
This makes a great afternoon snack too – curbs the hunger!
Enjoy! – Cures will in the fridge for a couple days – can make ahead or great day after.
very filling, can be used as a meal or for a snack – very all purpose
I’m a very picky eater. I don’t like vinegar or oils. I don’t like things like squash, beans, peppers, or aparagus. I need some healthy recipes with normal foods. If you have any please share them.
Ok your like me, i HATE healthy foods haha but i really needed to start eating healthy foods to lose some weight so these are my favorites that are really satisfying yet super healthy and filling at the same time.
1/4 cup vanilla yogurt (low in sugar)
1/4 cup peanut butter (the organic creamy kind)
2 cups of 1% low-fat milk
*You dont really have to measure all these exactly just eyeball it and throw it in a blender and thats it! Its so yummy and so healthy for you and easy to make. The best part about this shake is that its SUPER filling so you wont be hungry for awhile and you can add some protein powder to it (vanilla kind) and you wont even taste it!
-Whole wheat pasta (any shape you like)
- Organic tomato sauce ( Make sure it only has less than 10 ingrediants in the sauce and its all natural and check to make sure the calories are really low, about 50 caliories per 1/2 cup of sauce)
- 1/2 eggplant (i know you dont like squash but i dont either and i love eggplant especially in tomato sauce and its a great way to get extra vegtables in there)
* Start with cooking the pasta, put some water in a pot and turn on high heat….while thats boiling cut up the eggplant in small chunks and throw it in a pan with a little olive oil just to cook it…..Then add the pasta to the water, Then put the tomato sauce in the pan with the eggplant and bring it to a simmer. THATS IT! After the pasta is done cooking just take some tongs and transfer it to the pasta eggplant sauce. SO EASY and so delicious.
-Fancy dark chocolate bar
- 1/2 cup 1% low-fat milk
- 1/4 cup brewed coffee (actually helps with celulite!!)
- 1/2 cup strawberries
* melt the dark chocolate bar in a bowl in the microwave on low heat. Then, take half the melted chocolate and put in in a coffee mug, add milk and brewed coffee. DELICIOUS!
Then take the rest of the chocolate and dipp the strawberries in it and sip on some hot “healthy” mocha and enjoy some fresh strawberries diped in chocolate with it!
Healthy recipe websites?
Does anybody know of recipe sites with that have healthy recipes on them.
For breakfast, lunch, dinner and deserts etc.
Thanks a bunch!
Quick, Easy, Healthy Recipes?
I’m looking for some easy and healthy recipes for snacks, lunch, dinner or even breakfast. I do not want websites, but actual recipes.
I have tons of recipes…. Here are a few.. For more email directly, only a few will post here.. ShariPamperedChef@si.rr.com
Greek Lemon Chicken Soup
2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. Soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice
1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. Of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.
2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.
Nutrients per serving (1 1/3 cups) Calories 230 (18% from fat), Total fat 4.5g, Saturated fat 1.5g, Cholesterol 45 mg, Carbohydrate 26g, Protein 19g, Sodium 670, fiber less than 1g.
To reduce sodium use reduced sodium soups.
Diabetic exchanges per serving 1 ½ starch, 1 ½ low fat meat, 1 vegetable (1 ½ carb)
Shrimp and Linguine
¾ lb uncooked shell-on medium shrimp (about 20-30), peeled, de-veined and tails removed
¾ cup coarsely chopped carrots (2 medium)
2 large plum tomatoes, seeded and diced
¼ cup sliced green onions with tops
1/3 cup (1 ½ oz) grated fresh parmesan cheese
8 oz uncooked linguine
1 teaspoon olive oil
2 garlic cloves, pressed
¾ cup reduced fat sour cream
½ cup fat free evaporated milk
¼ cup snipped fresh basil leaves
½ teaspoon salt
¼ teaspoon, coarsely ground black pepper
Additional grated fresh Parmesan cheese (optional)
1.Peel and de-vein shrimp; remove tails. Coarsely chop carrots using Food Chopper. Dice tomatoes and slice green onions using Chef’s Knife. Grate parmesan cheese using Deluxe Cheese Grater.
2.Cook pasta according to package directions in Professional (4 qt.) Casserole; drain. Return pasta to casserole; cover and keep warm.
3.Meanwhile, heat oil in Large (10 in.) Saute Pan. Add shrimp, carrots, and garlic pressed with Garlic Press. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; remove from skillet and keep warm.
4.Gently heat sour cream and evaporated milk in same skillet over low hear whisking with Nylon Spiral Whisk. (Do not boil.) Stir in Parmesan cheese. Add shrimp mixture, tomatoes, green onions, basil, salt and black pepper; mix gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.
Yield 4 servings
Calories 300 (23% from fat) Total Fat 8g, Saturated fat 3.5g, Cholesterol 105mg, Carbohydrate 37g, Protein 22g, Sodium 220mg, Fiber 2g
Diabetic exchanges per serving: 2 starch, 2 low-fat meat, 1 vegetable (2 carb)
Vegetarian Black Bean Burgers
1 can (15oz) black beans, drained, rinsed and mashed
¼ cup finely chopped onion
1⁄3 cup whole kernel corn
¼ cup think and chunky salsa
1 garlic clove, pressed
2 Tbsp fresh snipped cilantro or parsley
¼ tsp salt
1⁄8 tsp ground black pepper
½ cup unseasoned dry bread crumbs
2 egg whites, lightly beaten
4 whole wheat hamburger buns
Optional toppings: reduced fat sour cream, salsa and lettuce leaves
1.Mash beans in Classic Batter Bowl using Nylon Masher. Finely chop onion with Food Chopper. Add onion, corn, salsa, garlic pressed with Garlic Press, cilantro, salt and pepper to beans; Mix well. Add bread crumbs and egg whites to bean mixture, mix well. Form into four round patties, about ½” thick.
2.Heat family skillet over medium heat until hot. Lightly spray with nonstick cooking spray; cook patties 6-8 minutes or until lightly browned, turning once with Nylon Turner.
3.Place burgers on buns; serve with toppings, if desired.
Nutrients Per Serving: 280 (11% from fat), Total Fat 3.5g, Saturated Fat 0g, Cholesterol 0g, Carbohydrate 49g, Protien 12g, Sodium 810mg, Fiber 6g
Diabetic Exchanges per serving: 3 starch, 1 vegetable (3 carbs)
Quick Curried Chicken
3 cups hot cooked white rice
1 medium green bell pepper
1 medium red bell pepper
1 lb boneless, skinless, chicken breasts cut into 1” pieces
1 Tbsp ground curry powder
1 tsp cornstarch
½ tsp ground ginger
¼ tsp ground salt
1 garlic clove pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks in juice, drained
2 Tbsp snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)
1.Prepare rice according to package directions, keep warm
2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.
3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.
Yield: 6 servings
Diabetic exchange per serving: 2 starch, 2 low-fat meat (2 carb)
Nutrients per serving: Calories 270 (20% from fat), Total Fat 6g, Saturated Fat 4g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 21 g, Sodium 170 mg, Fiber 2g
Healthy lunch & dinner?
Background: 17, Female
Before exercise: Yogurt
After exercise(breakfast): Oatmeal
Ok, so I have my breakfast covered. What should I eat for lunch and dinner? I’m trying to eat properly. My eating habits are really erratic, I go for days without eating at times. I need to eat.
10 hours ago – 4 days left to answer.
Tuscan-Style Tuna Salad
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
seasame orange shrimp
3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
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Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
Freshly ground pepper, to taste
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