Nobody begins life knowing how to cook..it just takes a little practice, and following directions. Here's a healthy meal that will impress him..just read the directions and take your time.
***Chicken Piccata with Pasta***
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 teaspoons butter
Directions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Some other healthy side dish ideas...
whole wheat or whole grain pasta
brown rice
cauliflower
snap peas
green beans with garlic and olive oil
tomato and red onion salad
***Roasted Cauliflower***
Head cauliflower, cut into bite-size florets
2 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Preparation
Pre-heat the oven to 425掳. On a baking sheet, toss the florets with olive oil; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20-25 minutes.Help, I can't cook, moving in with boyfriend who likes to eat healthy. Need easy recipes?
';Shrimp Kisses';
Ingredients for 8 (ONLY EIGHT) Shrimp
1 piece of Monterrey Jack or Pepper Jack Cheese
8 whole shrimp (except tails and shells)
4 pieces of raw bacon
8 toothpicks
Directions
~Preheat oven to 450
~Wrap a cookie sheet in foil
~Cut cheese into small pieces to fit on shrimp
~Cut bacon in half
~Place a small amount of cheese on the shrimp
~Wrap 1/2 bacon slice around shrimp and secure with a toothpick**
~Repeat the steps above until you reach the amount in which you are going to cook
~Place each shrimp about 1 inch apart on the cookie sheet
~Bake 10-15 minutes
**You should probably soak the toothpick in water for about a minute so it will not burn in the oven.
Chicken Alfredo Fettuccine
What you'll need:
~can of already cooked chicken breasts
~alfredo sauce (white and creamy)
~fettuccine noodles
pretty much you just boil your amount of noodles and drain. then heat your amount of alfredo sauce and mix with your amount of chicken. pour the chicken alfredo on the fettuccine. serve in candle light!Help, I can't cook, moving in with boyfriend who likes to eat healthy. Need easy recipes?
i LOVE to cook, i have some awesome recipes my boyfriend loves.
pasta- ziti or bow ties. cook, drain. mix in pan with olive oil, fresh garlic (i buy it in a jar all ready to use), parm cheese, salt %26amp; pepper, black olives. you can throw chicken pieces in too or shrimp.
roast chicken- buy a whole chicken, they are only like $5 (even cheaper than buying chicken breasts). in the sink, stink your hand inside and pull out the liver and any other insides. rinse the inside. put it belly down in a pan with sides. put about a quarter inch of water in the bottom of the pan. sprinkle garlic powder, salt %26amp; pepper all over. no need to cover. roast at 350-375 for 2 hours. when you serve it, use the juice in the bottom of the pan to pour over it and keep it moist.
roasted veggies- take asparagus, carrots, zucchini- whatever veg you like. put tin foil on a cookie sheet. cut up the veggies. place on cookie sheet so none are on top of each other. pour some olive oil over and roll them around in it then sprinkle with salt, pepper %26amp; seasoning, like mrs. dash garlic seasoning. roast in oven at 425 for 20 min.
hope some of these help!!
i just wanted to add that people make cooking way more complicated than it needs to be. You don't need a million ingredients measured at tiny exact amounts (like the recipe below). It is a big pain and just not neccessary. Use the ingredients you like and just eyeball what looks like a good amount to you. I cook everyday and never measure anything.
1. Salads are very easy to make. Obviously needs lettuce, chopped up into medium sizes, you can also buy the little mini tomatoes and just throw them in, buy some ranch dressing and voila!
2. Sandwiches from toga's or subway are pretty healthy
3. Google
well fish and chicken are healthy choices with vegetables as sides try not to cook pasta or mashes potatoes too often they are starchy. just go to food network.com and try searching recipes and they even have a healthy recipes link you can try.
Trust me, you will find some awesome recipes online just google it.
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