Got any good recipes that are healthy?

I need some healthy replacements of junk food.Got any good recipes that are healthy?
It doesn't have to be bland to be healthy:


Chicken Kiev





Ingredients:


3 tablespoons reduced-fat margarine, softened


1 tablespoon snipped fresh parsley


1/8 teaspoon garlic powder


6 small boneless, skinless chicken breasts


2 cups Cornflakes


2 tablespoons chopped fresh parsley


1/2 teaspoon paprika


1/2 cup skim milk





Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.





Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.





Makes 6 Servings


Serving Size: 1 chicken breast





Nutrients per serving:


Calories: 194


Total fat: 5 grams


Saturated fat: 1 gram


Cholesterol: 69 mg


Sodium: 225 mg


Carbohydrate: 9 grams


Protein: 28 grams


Dietary fiber: traceGot any good recipes that are healthy?
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www.kidshealth.org/teen/food_fitness/nut鈥?- 27k -
fruit salad-


your favorite fresh fruit mixed up


Healthy and tasty


Chef salad-


your favorite greens added to chicken, beef, ham, cheese and hardboiled egg
That's an oxymoron. Foods that are healthy don't taste good, while foods that taste good aren't healthy. Healthiness and taste are inversely proportional.
on this website, you get a new recipe for dinner every day.


http://www.foodfit.com/





Other resources:


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





http://www.applesforhealth.com/recipes1.鈥?/a>
ROASTED REINDEER
Fruit Salad, yummy yummy





Veggie Salad





Lean Steak
Special k yogurt and berries cereal i great for a snack .
Pineapple Tofu Stir-Fry


By EatingWell





At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.





Servings: 2 servings, 1 1/2 cups each


Total Time: 35 minutes


Cuisine: Chinese


Health: Low Calorie, Low Sat Fat, Low Cholesterol, Low Sodium, High Potassium, High Calcium, Heart Healthy, Healthy Weight








Ingredients:





1 8-ounce can pineapple chunks or tidbits , 3 tablespoons juice reserved


5 teaspoons rice vinegar


1 tablespoon reduced-sodium soy sauce


1 tablespoon ketchup


2 teaspoons brown sugar


7 ounces extra-firm, water-packed tofu , drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)


1 teaspoon cornstarch


3 teaspoons canola oil , divided


1 tablespoon minced garlic


2 teaspoons minced ginger


1 each large bell pepper , cut into 1/2-by-2-inch strips








Steps:





1: Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.





2: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.





3: Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.











Nutrition: (Per serving)





Calories - 263


Carbohydrates - 34


Fat - 12


Saturated Fat - 1


Monounsaturated Fat - 5


Protein - 10


Cholesterol - 0


Dietary Fiber - 4


Potassium - 549


Sodium - 368


Nutrition Bonus - Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).





To make ahead: The tofu can marinate (Step 1) for up to 30 minutes.





Tips for Two:











Tofu





Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.)











Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.
fruit salad