Anyone have some good healthy recipes?

I'm trying to incorporate healthy (but simple and pref quick) meals into my diet. Mostly salads and such. Does anyone have some good recipes for some healthy meals and some good salad recipes (rather than the same plain old salad?).





Thanks so much!!!Anyone have some good healthy recipes?
BLACK BEANS %26amp; RICE (Healthy %26amp; Can be prepared in 20 minutes)





Step 1: prepare the rice; make the black beans





For the rice


2 bags boil-in-bag white rice





For the black beans


1 1/2 cups chopped onion (1 medium-large onion)


2 garlic cloves


1 can (16 ounces) black beans, rinsed and drained


Vegetable cooking spray


1/2 teaspoon cumin


1/3 cup salsa flavored with chipotle chiles


1/2 cup water


1 can (14 1/2 ounces) no-salt-added tomatoes, including the liquid


1 teaspoon grated lemon zest (optional)


1 teaspoon lemon juice (optional)


2 tablespoons chopped cilantro, or to taste (optional)


Cilantro sprigs





1. Prepare the rice: Microwave 1 bag of rice at a time according to the directions on the package. Repeat with the remaining bag. Transfer the rice to a bowl and keep warm, covered with plastic wrap.


2. Prepare the black beans: Finely chopped the onion to measure about 11/2 cups. Finely chop the garlic. Rinse and drain the beans; reserve.


3. Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat just until hot. Add onions and cook, stirring, for 4 minutes, or until slightly translucent. Add the garlic and cumin and cook, stirring, for 1 minute longer. Add the salsa, water, and tomatoes with the liquid. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, for 5 minutes.


4. While the bean mixture cooks, zest and juice the lemon, and chop enough cilantro to measure 2 tablespoons, if using.


5. Remove the pan from the heat. Stir in the beans, lemon zest and juice, and optional cilantro. Keep warm, covered.





Step 2: assemble the sliced cucumbers and tomatoes vinaigrette





1 cup cucumber slices


2 cups tomato wedges


2 tablespoons store-bought balsamic vinaigrette or other dressing


12 romaine leaves





In a salad bowl, combine the cucumbers, tomatoes, and vinaigrette and toss to coat. Line 4 salad plates with the romaine lettuce and top with the salad, dividing it evenly. Place the plates on the table.





Step 3: serve





1. Place 1 cup of the rice in the center of each dinner place and top with 1 cup of the bean mixture. Garnish with a sprig of cilantro, if desired.


2. When ready for dessert, serve the pastries on dessert plates or the ice cream in small dessert bowls.











Ingredients Shopping List:


Black beans


Salsa flavored with chipotle chiles


No-salt-added tomatoes


Lemon


Cilantro (optional)


Balsamic vinaigrette or other dressing


Babas au Rhum or rum raisin ice cream





from the salad bar


Cucumber slices


Tomato wedges


Romaine leaves (optional)








Ingredients From Your Pantry:


Boil-in-bag white rice


Vegetable cooking spray


Onion


Garlic


Ground cumin








CAJUN CORN, RICE %26amp; RED BEANS





Step 1: make the cajun corn, rice, and red beans





1 large green pepper


1 large red pepper


1 medium onion


2 garlic cloves


1 can (15½ ounces) red beans, such as kidney beans


1 tablespoon olive oil


1 teaspoon Cajun seasoning or chili powder


2 cups instant white rice


1 can (14½ ounces) vegetable broth


1 package (16 ounces) frozen corn kernels


Salt and pepper to taste


2 to 6 drops hot pepper sauce, or to taste (optional)





1. Chop both peppers to measure 1 cup each. Chop the onion to measure 1 cup. Slice the garlic. Rinse and drain the beans.


2. In a large deep heavy skillet, heat the olive oil over high heat until hot. Add the peppers, onion, garlic, and Cajun seasoning. Stir to coat with the oil and cook for 3 minutes, until softened slightly.


3. Add the rice and stir to coat. Add the broth and bring to a boil, covered. Stir in the corn and beans and cover the pan. Remove the pan from the heat and let stand for 5 minutes. Season with salt and pepper and hot pepper sauce, if desired.





Step 2: cook the okra with spicy tomatoes





1 can (14½ ounces) diced tomatoes with mild green chiles


1 package (10 ounces) frozen sliced okra


In a large saucepan, combine the tomatoes and okra. Bring to a boil, covered, over medium-high heat, reduce the heat to a simmer, and cook, separating the slices of frozen okra with a spoon, for about 8 to 10 minutes, or until the okra is cooked and the mixture is heated through. Transfer to a serving bowl, cover to keep warm, and place on the table.





Step 3: prepare the frosted angel food cake with toasted coconut





1 cup shredded coconut


1 store-bought angel food cake


1 container (16 ounces) vanilla frosting


1. Spread the coconut on a Pyrex pie plate or paper plate and microwave on High for 2 minutes. Stir and microwave, stirring every minute to make sure it is evenly golden, for 3 to 4 minutes. Remove and let cool.


2. Place the cake on a cake platter or large plate. Frost the sides and the top. Sprinkle the toasted coconut all over the cake, pressing it lightly on with your hands.








Step 4: serve





1. Place the skillet on the table and spoon portions directly onto dinner plates. Serve the okra alongside.


2. When ready for dessert, cut the angel food cake into slices, place on dessert plates, and serve.








Ingredients Shopping List:


Green pepper


Red pepper


Red beans, such as kidney beans


Frozen corn kernels


Diced tomatoes with mild green chiles


Frozen okra


Shredded coconut


Angel food cake


Vanilla frosting








Ingredients From Your Pantry:


Onion


Garlic


Olive oil


Cajun seasoning or chili powder


Instant white rice


Vegetable broth


Salt and pepper


Hot pepper sauce (optional)


Butter





BAKED EGGS WITH CREAM SPINACH ON AN ENGLISH MUFFIN





Menu Gameplan:


Step 1: make the baked eggs with creamed spinach on english muffins


Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons


Step 3: prepare the pink grapefruit with brown sugar glaze


Step 4: serve





Here's How to Make It in 20 Minutes:





Before You Start:





Preheat the oven to 500F to bake the eggs and glaze the grapefruit.





Step 1: make the baked eggs with creamed spinach on english muffins





2 packages (9 ounces each) frozen creamed spinach


4 large eggs


Salt and pepper to taste


4 English muffins


½ cup thick-style mild or spicy salsa





1. Preheat the oven to 500F.


2. Make a slit in the end of each of the packages of frozen spinach and place them in a 2-quart Pyrex baking dish. Microwave on High for 10 minutes. Open the bags and transfer the hot spinach to the baking dish. Using the back of a soup spoon, make 4 equally spaced indentations in the spinach.


3. Break an egg into each indentation. Season the eggs with salt and pepper. Cover the baking dish with aluminum foil and bake in the conventional oven for 5 to 7 minutes, or until the eggs are set. Remove the baking dish from the oven.


4. Meanwhile, with a fork, split each of the English muffins. Toast the muffins in a toaster or toaster oven until lightly colored. Transfer 1 muffin to each of 4 dinner plates. Do not turn off the oven.








Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons





1 bag (5 ounces) prewashed spring or baby greens


1 cup sliced mushrooms


½ cup whole-wheat croutons


¼ cup store-bought salad dressing of choice





Place the greens, mushroom slices, and croutons in a salad bowl. Add the dressing and toss to coat. Place the bowl with 4 salad plates on the table.





Step 3: prepare the pink grapefruit with brown sugar glaze





2 pink grapefruits


2 tablespoons packed brown sugar


¼ teaspoon ground cinnamon





1. Cut each grapefruit in half and section the halves. Place the halves in a small baking dish.


2. Combine the brown sugar and cinnamon and sprinkle evenly over each of the grapefruit halves. Bake for 5 minutes, or until the grapefruit is warm and the sugar is slightly melted.





Step 4: serve





1. Using a large spoon, scoop an egg with some of the creamed spinach under it and place it over the English muffin halves on each plate. Spoon 2 tablespoons salsa over the egg. Plate the remaining eggs and spinach and garnish with salsa in the same way.


2. When ready for dessert, serve the baked grapefruit halves, preferably still slightly warm, in small bowls.








Ingredients Shopping List:


Frozen creamed spinach


English muffins


Thick-style salsa, mild or spicy


Prewashed spring or baby greens


Mushrooms, sliced (from the produce department)


Whole-wheat croutons


Pink grapefruits








Ingredients From Your Pantry:


Large eggs


Salt and pepper


Salad dressing of choice


Brown sugar


Ground cinnamon





CARROT %26amp; POTATO SOUP





Before You Start:





3 tablespoons butter


1 1/2 cups chopped scallions


1 bag (10 ounces, about 4 cups) pre-shredded carrots


2 cans (14 1/2 ounces each) vegetable broth (about 4 cups)


1 1/2 cups “just add milk” frozen mashed potatoes


1/2 cup light cream or half-and-half


Salt and pepper to taste





1. Melt the butter in a 3-quart nonstick saucepan over medium heat. Add 1 cup of the scallions and cook, stirring, until nearly tender, about 2 minutes.


2. Add the carrots and broth. Cover, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.


3. Stir in the potatoes, cover, and cook for 5 minutes.








Step 1: meanwhile, make the toasted cheese and red pepper sandwiches





1 jar (7 ounces) roasted red peppers


8 slices whole-wheat or rye bread


3 tablespoons softened butter


8 ounces thinly sliced Swiss, Havarti, or other favorite cheese





1. Drain the red peppers well and cut into thin strips.


2. Spread 1 side of each bread slice lightly with butter. Top unbuttered sides of 4 of the bread slices with cheese and pepper strips; cover with a bread slice, buttered side up.


3. Heat a large range-top grill pan or griddle or nonstick skillet over medium-high heat. Place the sandwiches on the grill, in batches if necessary, and toast until both sides are evenly golden brown and the cheese is melted, pressing down lightly with spatula. Transfer to a cutting board.








Step 2: serve





1. While the sandwiches are grilling, transfer the soup mixture to a blender or food processor and puree until smooth, working in batches if necessary. Return the soup to the saucepan and stir in the light cream or half-and-half. Season with salt and pepper. Heat until steaming.


2. Ladle the soup into soup bowls and garnish each with some of the remaining [1/2] cup chopped scallions. Serve.


3. Cut the sandwiches in half or quarters and serve on small plates with the soup.


4. When ready for dessert, divide the cut-up melon among 4 dessert bowls. Place the lemon bars on a serving plate and pass at the table.











Ingredients Shopping List:


Pre-shredded carrots (bagged, from the produce department)


“Just add milk” frozen mashed potatoes


Light cream or half-and-half


Roasted red peppers


Swiss, Havarti, or other favorite cheese, thinly sliced


Lemon bars


From the Salad Bar


Chopped scallions


Cut-up assorted melon, such as honeydew, cantaloupe, and watermelon








Ingredients From Your Pantry:


Butter


Vegetable broth


Salt and pepper


Sliced whole-wheat or rye bread





BROILED CHICKEN BREASTS W/ APRICOT GLAZE


Preheat the broiler.





Step 1: cook the micro-baked sweet potatoes





4 small sweet potatoes (or 2 large)


Butter for serving


Salt and pepper to taste





1. Scrub the sweet potatoes and prick in several places with a fork or skewer.


2. Place a piece of paper towel in the microwave and arrange the potatoes like the spokes of a wheel on the towel. Microwave on High for 13 to 17 minutes for 4 potatoes, a little less for 2 potatoes, turning them over once and giving each a quarter turn twice while cooking. Microwave until the potatoes yield a bit to pressure when squeezed. Let stand a few minutes to finish cooking before serving to soften.








Step 2: cook the asparagus with shallot butter





1 pound thin asparagus


2 shallots


3 tablespoons butter


1 tablespoon fresh lemon juice


Salt and pepper to taste





1. Trim the asparagus, if necessary.


2. Fill a large skillet with 1 inch of water, cover, and bring to a boil over high heat. Add the asparagus, bring the water back to a boil, and simmer for 4 to 6 minutes, or until just crisp-tender. Drain and transfer to a serving platter.


3. Thinly slice the shallots.


4. In the same skillet, melt the butter over medium heat about 1 minute, or until just beginning to brown. Add the shallots and cook, stirring, for 1 minute until softened. Swirl in the lemon juice and season with salt and pepper. Pour the shallot butter over the asparagus. Cover to keep warm.








Step 3: make the broiled chicken breasts with apricot glaze





Nonstick vegetable cooking spray


3 tablespoons apricot preserves or orange marmalade


1 tablespoon ketchup


½ teaspoon cider vinegar


4 skinless boneless chicken breast halves (5 to 6 ounces), trimmed


½ teaspoon crumbled dried thyme


Salt and pepper to taste





1. Preheat the broiler. Line the broiler pan with aluminum foil. Spray the broiler-pan rack with nonstick vegetable cooking spray.


2. In a cup, stir together the preserves or marmalade, ketchup, and vinegar.


3. Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Remove from the broiler.








Step 4: serve





1. Place a chicken breast on each of 4 dinner plates.


2. Add a whole or half sweet potato to each plate and serve with butter and salt and pepper on the table.


3. Place the asparagus on the table.


4. When ready for dessert, scoop the orange sherbet into dessert bowls and garnish each serving with 1 or 2 butter cookies.











Ingredients Shopping List:


Sweet potatoes


Asparagus


Shallots


Lemon (for juice)


Apricot preserves or orange marmalade


Skinless boneless chicken breast halves


Orange sherbet


Chocolate-dipped butter cookies








Ingredients From Your Pantry:


Butter


Salt and pepper


Nonstick vegetable cooking spray


Ketchup


Cider vinegar


Dried thyme





BLACKENED TUNA W/ RICE %26amp; BROCOLI





Before You Start:





White Rice with Cilantro, Pimientos, and Capers











1 cup long-grain rice





1/3 cup chopped cilantro





2 tablespoons chopped jarred pimientos





1 tablespoon capers, drained





1. In a medium saucepan, bring 2 cups water, covered, to a boil over high heat. Add the 1 cup rice, stir, and cover the pan. Lower the heat and simmer 15 minutes, or until the water has been absorbed. Remove the pan from the heat but keep it covered.


2. While the rice cooks, chop enough cilantro to measure 1/3 cup; reserve.





Step 1: prepare the spice rub and cook the tuna





Blackened Tuna











2 teaspoons dried oregano





2 teaspoons sweet paprika





1 teaspoon cayenne pepper





1 teaspoon garlic powder





1 teaspoon salt





1/2 teaspoon freshly ground black pepper





24 ounces tuna, cut into 4 steaks, each ½ to 2/3 inch thick





3 teaspoons canola oil, divided





Lemon wedges, for serving





1. Preheat the oven to 400 degrees F.


2. In a small bowl, combine the 2 teaspoons each of oregano and paprika, the 1 teaspoon each of cayenne, garlic powder, and salt, and the 1/2 teaspoon black pepper.


3. Brush both sides of the tuna using 2 teaspoons of the oil and sprinkle both sides of each with the spice mixture. Use your hands to gently rub the spices into the fish.


4. Brush a heavy ovenproof skillet (such as cast iron) with the remaining 1 teaspoon oil. Heat the skillet over high heat until it smokes, then add the fish in one layer. Cook 1 minute per side. Transfer the skillet to the oven and roast the tuna 6 to 8 minutes for medium-rare to medium, or until the fish is cooked to desired degree of doneness.





Step 2: steam the broccoli





Steamed Broccoli











1 bunch (about 1 pound) broccoli





1. Trim the broccoli spears. Fit a large saucepan with a vegetable steamer basket, then add about 1 inch of water. Cover and bring to a boil over high heat.


2. When the water boils, carefully place the broccoli spears in the steamer basket, cover the pot, and steam 5 to 7 minutes, depending on the thickness of the stalks, until crisp-tender. Transfer the broccoli to a serving bowl and place the bowl on the table.








Step 3: serve





1. Finish the rice: Stir the 1/3 cup chopped cilantro, 2 tablespoons pimientos, and 1 tablespoon capers into the rice until evenly combined.


2. Place 1 piece of tuna on each of 4 dinner plates. Spoon a portion of the rice alongside. Serve with the steamed broccoli and lemon wedges for the fish, broccoli, or both.








Ingredients Shopping List:


Capers


Cilantro (1/3 cup chopped)


Chopped pimientos (2 tablespoons)


Tuna steaks (4, for a total of 24 ounces), each 1/2 to 2/3 inch thick


Broccoli (one 1-pound bunch)


Lemon wedges








Ingredients From Your Pantry:


Long-grain rice (1 cup)


Sweet paprika


Dried oregano


Garlic powder


Cayenne pepper


Canola oil


Salt and freshly ground black pepper








SHRIMP %26amp; GREEN BEAN STIR FRY





Before You Start:





Bring a large pot of water to a boil, covered, over high heat to cook the pasta.





Step 1: cook the vermicelli with chopped parsley





4 quarts water


8 ounces vermicelli or another thin-strand pasta


2 teaspoons olive oil


1/4 cup chopped fresh parsley





1. Pour the water into a large pot, cover, and bring to a boil over high heat. Add the pasta, stir to separate the strands, and cook according to the directions on the package, until al dente. Drain, transfer to a serving bowl, and add the olive oil. Toss to coat.


2. While the pasta is cooking, finely chop enough parsley to measure 1/4 cup.


3. Add the parsley to the pasta and toss well. Keep warm, covered.








Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt





1 cup fresh blueberries or frozen, thawed


1 cup fresh blackberries or frozen, thawed


2 containers (8 ounces each) nonfat lemon yogurt


2 teaspoons fresh lemon juice





If using fresh berries, rinse each separately in a colander and gently shake dry. Place 1/4 cup blueberries in the bottom of each of 4 clear wineglasses. Top each serving with 1/2 container lemon yogurt. Sprinkle each with 1/2 teaspoon lemon juice. Divide the blackberries equally among the parfaits. Refrigerate until serving time.





Step 3: cook the shrimp and green bean stir-fry





1 tablespoon cornstarch


1 teaspoon Worcestershire sauce


1 tablespoon tomato paste


1 tablespoon hoisin sauce


1/2 cup water


2 garlic cloves


2 teaspoons minced ginger


12 ounces pre-trimmed green beans


1 tablespoon toasted sesame oil


1 pound peeled and deveined medium shrimp





1. Make the sauce: Place the cornstarch in a small cup and add the Worcestershire. Stir until blended. Stir in the tomato paste, hoisin sauce, and water until combined.


2. Finely chop the garlic and enough ginger to measure 2 teaspoons. Combine the garlic, ginger, and green beans in a bowl.


3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the seasoned green beans and stir-fry for 15 seconds. Add the shrimp and stir-fry for 30 seconds.


4. Stir the sauce, add it to the wok, and cook for about 4 minutes, stirring, until the shrimp turn pink and the sauce thickens slightly. Transfer the stir-fry to a serving dish.





Step 4: serve





1. Place a serving of the pasta on each of 4 dinner plates.


2. Place the shrimp stir-fry on the table and serve at once over or alongside the pasta.


3. When ready for dessert, serve the parfaits.








Ingredients Shopping List:


Vermicelli or another thin-strand pasta


Fresh parsley


Blueberries, fresh or frozen


Blackberries, fresh or frozen


Nonfat lemon yogurt


Gingerroot


Lemon juice


Green beans


Medium shrimp, peeled and deveined








Ingredients From Your Pantry:


Olive oil


Cornstarch


Worcestershire sauce


Tomato paste


Hoisin sauce


Garlic


Toasted sesame oilAnyone have some good healthy recipes?
this is quick ,easy and Delis!





WALDORF SALAD








2 med. apples, chopped (about 2 c.)


2 med. stalks celery, chopped (about 1 c.)


1/2 c. mayonnaise


1/3 c. chopped nuts


Toss all ingredients. Serve on salad greens. 4 servings.


WALDORF SUPREME:


Decrease celery to 1 stalk and nuts to 1/4 cup. Stir in 1 (8 1/4 oz.) can pineapple chunks in syrup, drained, 1/2 cup miniature marshmallows, and 1/3 cup cut-up dates or raisins.
YUM! Salad!





Grilled Asparagus with Tomato and Mozzarella Salad





2 bunches medium asparagus (about 2 pounds), peeled and trimmed


2 tablespoons extra virgin olive oil, divided


2 cups grape or cherry tomatoes, halved


8 ounces fresh mozzarella cheese, cut into ½-inch cubes


2 tablespoons chopped fresh flat leaf parsley


1 teaspoon finely grated lemon zest


1 tablespoon freshly squeezed lemon juice


1 teaspoon Kosher salt


¼ teaspoon crushed red pepper flakes


Freshly ground black pepper





Blanch the asparagus in boiling salted water until crisp-tender about 2 minutes. (Alternatively, asparagus can be steamed.) Brush asparagus with 1 tablespoon of the olive oil and set aside.





Toss tomatoes and mozzarella cheese in a large bowl with remaining 1 tablespoon olive oil, the parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper to taste.





Heat a grill pan (or outdoor grill) over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and arrange the upper portions, spoke-like, tips out, on a serving dish. Cut the lower portions into ½-inch pieces and toss with the tomato and cheese mixture. Mound the salad in the center of the tips and serve. Serves 4 – 6.


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Grilled Eggplant Salad





To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes.





2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded


2 medium zucchini, rinsed, ends trimmed, and halved lengthwise


1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise


1 large sweet onion, peeled and thickly sliced


About 3/4 cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices


1/2 cup pine nuts, toasted (see Notes)


1/4 cup chopped fresh mint leaves


Red wine vinegar


Salt and freshly ground black pepper





1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).


2. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.


3. Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.


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Loaded Spinach Salad


Makes 2 servings, about 4 cups each


8 large eggs


6 cups baby spinach


4 tablespoons Creamy Blue Cheese Dressing, divided


1 8-ounce can beets, rinsed and sliced


1 cup shredded carrots


2 tablespoons chopped pecans, toasted





Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.





Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.


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Nicoise Salad For Two





4 cups mesclun or bite-size mixed salad greens


2 small red skinned potatoes, cubed and cooked


1 cup cooked green beans


4 hard-cooked eggs, peeled and cut in quarters


1 jar (250 mL) roasted red peppers, well-drained and cut into strips


1 can (170 g) water packed tuna chunks, drained


1/4 cup sliced pitted black olives





Dressing


2 tbsp extra-light olive oil


1 tbsp lemon juice


1 tsp Dijon mustard


Salt and pepper, to taste





Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad.





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Pear Salad with Blue Cheese %26amp; Walnuts





1 #10 Can Sliced Pears drained (save 1 cup of the syrup)


1 Cup White Wine Vinegar (herbed flavored vinegar)


1 1/2 lbs Mixed Greens


1 1/2 lbs Crumbled Blue Cheese


2 Cups Toasted Walnut Pieces





Place the 1 Cup of reserved syrup, the herbed flavored white wine


vinegar and the 1 ½ Cup of Blue Cheese in blender / food processor.


Whirl until smooth and set aside for dressing salad.Layer mixed


greens and pears in large salad bowl or individual plats, finishing


with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all.


(serves 18 – 24)
Mango Shrimp Salsa





* 1 cup Shrimp - cooked, chopped


* 1 Mango - peeled, seeded and chopped


* 1 teaspoon minced Garlic


* 1/4 cup finely chopped Red Bell Pepper


* 1 Green Onion (aka Scallion), chopped or 1/4 cup Onion, chopped


* 2 tablespoons chopped Cilantro


* 1 fresh Jalapeno Chile Pepper, finely chopped


* 2 tablespoons Lime or Lemon Juice


* pinch of Black Pepper


Mix together ingredients, enjoy. Don't like one of the ingredients? No problem, replace with something else or leave it our altogether.





Raita





* 1 cup Sour Cream


* 1 cup Yogurt


* 1 tablespoon Garlic


* 1 teaspoon Cumin


* 1 teaspoon Paprika


* 3 Cucumber


* 1 Tomato


Mix sauces and spices together, add vegetables.
Hope this helps!





Fresh Spring Vegetable Rice Salad





INGREDIENTS


2 cups cooked basmati rice


2 cups cooked or canned garbanzo beans (chickpeas), drained and rinsed


2 red, yellow, or green bell peppers, diced


2 cups 1-inch asparagus pieces, blanched


1 cup chopped celery


1 cup thinly-sliced radish


4 tablespoons freshly ground flaxseeds


1/2 cup green onions, white and green parts, chopped


4 tablespoons chopped fresh parsley


4 tablespoons toasted sesame oil


Juice of 2 lemons


1/2 teaspoon cumin


1/2 teaspoon turmeric


1/2 teaspoon salt


8 cups chopped fresh spinach


2 teaspoons sesame seeds, for garnish


1. In a large bowl, combine the rice, garbanzos, pepper, asparagus, celery, radish, flaxseeds, green onions, and parsley.





2. In a small bowl, whisk together the sesame oil and lemon juice, then add the cumin, turmeric, and salt. Pour the dressing over the salad and mix well. Serve over a bed of spinach and sprinkle with sesame seeds.





Serves 4.





Recipe by Jonathan Galland
Here is a website with over 100 Quick and Easy Healthy Foods %26amp; Recipes


It also lists the nutrients %26amp; calories of the dishes.
add dried cranberries or apricots and roasted sunflower seeds

What are some yummy, quick recipes for dinner?

This is for a family of 4. ThanksWhat are some yummy, quick recipes for dinner?
If you have a crockpot (slow cooker)..you can make alot of things for your family of four ..easy, healthy, hearty home cooked meals~





Place chopped carrots/ onion , chicken or porkchops or roast in crock pot..add a lil bar b q sauce, or chicken sauce with some water...turn on low and walk away for the day bout 6hrs. When dinner is ready, just make up some 5min rice or mash potatoes and you have a wonderful filling and tasty meal*





or





Hearty chilli........ground beef , fry , drain, add chopped onion, salt, pepper,..can of tomatoes crushed...3 tbsp. chilli powder, i can drained and rinsed red kidney beans. mix...put lid on...simmer for about an hour or so. Serve with grated cheese to garnish...can serve in bowl with French loaf bread and a salad or serve over white rice*





Hearty Stew....cover stew meat with flour, shake off...fry..to brown the meat...add onions , carrots, salt, pepper, garlic powder, basil...cover with water...add peeled and cut up potatoes...a few shakes of worchestershire sauce, a few squirts of HP Sauce (Steak sauce A1 if in USA) and one pkg of beef boullion powder......Stir /mix....put lid on and let simmer for just over an hour till veggies/meat and potatoes are tender*~ serve with french loaf*





Spaghetti and meat sauce- fry, brown, ground beef, drain, add onion, green pepper diced, garlic , salt and pepper...add can of pasta sauce mix....put lid on to simmer* Make spaghetti noodles, or macaroni noodles, or penne noodles ..any kind of pasta~ Serve with salad and french loaf of bread*





Macaroni casserole with hot dogs.....


Beans on toast with french fries


Chicken over ceasar salad


chicken, rice or baked potatoe and veggies


Pancakes are sometimes fun


Pita bread pizzas- buy pita bread...scoop sauce ontop, add grated cheese, tomatoes, diced ham (whatever you want ontop) bake in 425 F oven for 10min* till cheese is melted*


French toast is sometimes cool to serve at dinner*


Many many things to spice things up a bit* Try something new~What are some yummy, quick recipes for dinner?
Get a bag of frozen chicken breasts and a bag of ';brocolli Normandy Mix'; frozen Veggies (Bird's Eye brand or near equivilent)





Line a large baking pan with aluminum foil.





Drop in 4 chicken breasts (don't have to defrost first)


Toss in about 4 to 6 cups of the frozen veggies





add soy sauce, garlic powder, onion powder, italian seasoning.... whatever you feel like to flavor it up a bit


(I put in some bacon last time... yummy)





Cover with aluminum foil and fold-seal the edges closed with the pan lining





Bake at 350





A single breast with appx 1 cup veggise is done in 1 hour. 4 will take about 1:20. Make sure the chicken breasts are 160F in the center.
Sliced Roast Beef, on Garlic bread, with melted Mozzarella cheese !
When I'm looking for a quick recipe, I go to allrecipes.com. You can find all sorts of recipes including ratings for them. You can also search for recipes using certain ingredients, save recipes to an online account, and even print recipe cards.
take uncooked chicken tenders (thin meat) roll a ball of cream cheese in them. roll them up. take bacon and wrap around. toothpick together. cook 350 degrees for 30-35 minutes. use the grease fat and mix together some peas or brocolli, and use as a pasta sauce on your favorite type of pasta. sounds gross i know. but it is so yummy.

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I need some awesome pasta recipes.Can you help me?

I know how to make the easy pasta dishes. I need some that will be for the whole family even my 4 year old he is really picky. thanks for all your answersI need some awesome pasta recipes.Can you help me?
well these have always been a hit in my family!





spaghetti bake





1 pkg med egg noodles


i jar spaghetti sauce


1 jar alfredo sauce


2 cups mozerella cheese


2 nice size boneless skinless chicken breast





cook noodles, then set aside...cook and cut up chicken...then mix all ingred into large pan and cook over stove till bubbly and enjoy...my kids love this one (ages 1,4 %26amp; 5 years)





chicken mac





2 cups elbow noodles


2 cans cream chicken soup (can use mushroom soup)


2 cups milk


2 cups cheddar cheese


2-3 boneless skinless chicken breast





cook and cut up chicken then add the rest of the ingred...place in a 9 by 13 pan, cover and you can either place in the fridge overnight or you can bake right away at 350 for 1 hour...my kids love this one alsoI need some awesome pasta recipes.Can you help me?
allrecipes.com
Pillsbury has some really good recipes, their seafood pasta salad is really good.





http://www.pillsbury.com/recipes/search/searchResults.aspx?SearchString=pasta





http://allrecipes.com/Search/Recipes.aspx?WithTerm=pasta
Macaroni salad! Macaroni is a pasta, right?
go to allrecipes.com
Linda's Lasagna


INGREDIENTS





* 1 pound lean ground beef


* 1 onion, chopped


* 2 (6 ounce) cans tomato paste


* 1 (14.5 ounce) can crushed tomatoes


* 2 cups water


* 1 tablespoon dried oregano


* 2 teaspoons garlic powder


* 2 teaspoons salt


* 1/4 teaspoon ground black pepper


* 1 tablespoon white sugar


*


* 12 ounces cottage cheese


* 1/2 cup grated Parmesan cheese


* 1 egg


*


* 9 lasagna noodles


* 1 pound shredded mozzarella cheese





DIRECTIONS





1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.


2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.


3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


4. Preheat oven to 350 degrees F (175 degrees C).


5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.


6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
PIZZA PASTA





1 pkg pasta


1 pkg pepperoni


1 pkg mozzarella cheese


1 jar pizza sauce


1 lb ground beef


1 lb ground sausage





Brown ground beef until done. Drain; set aside. Brown sausage until done. Drain; set aside.


Bring pasta to boil. When done, drain and set aside. In a large bowl, combine pasta, pepperoni, cheese, pizza sauce, ground beef, sausage. In a large bowl, stir until mixed well; serve.
How about this.





1 - 2 pounds ground sirloin.


1 box macoroni


2 tablespoons butter


1 teaspoon parsley


1 jar spaghetti sauce


1 teaspoon sugar





Melt the butter in a skillet then, brown the ground sirloin. Cook the macoroni and add to the cooked ground sirloin, mix in spaghetti sauce over low heat until heated with the macoroni and meat. sprinkle in some parsley and sugar, mix. Serve.
go onto foodnetwork.com or watch the food network channel. They make really good food thats easy to make and a time saver. You can find recipes from rachel ray, emril, and much, much more. All of the recipes are planned aout and if you want to see them in action just watch the food network channel. They have a really big section just for pastas. If you don't like that, by the bon apitete magizine. It is like the most famous food maizine in the world.
make spaghetti


or you can go to the frozen section of your store and look for some of those pasta dishes. they are really good and don't take a long time to make.





or try this:


http://busycooks.about.com/od/startwiths鈥?/a>

Do you know any drink recipes with eggnog?

I have a party but I don't want to drink alcohol.


Do you know any non alcoholic recipes with eggnog?Do you know any drink recipes with eggnog?
Me + Shotgun + Eggnog = FunDo you know any drink recipes with eggnog?
This is Egg Nog -Healthy Recipe


Serves 6-7





Ingredients:


1/2 Egg substitute


3/4 cup milk


13 oz evaporated milk


1 tsp Rum extract


1 tsp vanilla


3 tsp sugar





Instructions:


Mix egg substitute and sugar together, combine with the milk, vanilla, and rum. Mix well. Leave in a fridge over night. Sprinkle with nutmeg.


http://www.101drinks.com/recipes//egg_nog_-healthy_recipe_590.html
make eggnog milkshakes mmm, add some vanilla ice cream and some ice and egg nog into a blender, maybe even add a little vanilla extra or some cocoa powerder!!

What are some bomb food recipes because I seriously want to eat someting good?

I totally suck at cooking though!!!What are some bomb food recipes because I seriously want to eat someting good?
Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins





6 tablespoons extra-virgin olive oil, divided


1 cup julienned red onion


1 tablespoon minced garlic





2 cups peeled, seeded, and diced tomatoes


3/4 cup sliced olives, such as kalamata


1/2 cup golden raisins


1/2 cup dry white wine


2 tablespoons drained capers


1/2 teaspoon crushed red pepper flakes, or to taste


Kosher salt and freshly ground black pepper


3/4 pound farfalle or other dry pasta


1/4 cup freshly chopped basil leaves


1/2 cup crumbled feta cheese, for garnish


Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.


Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.


Yield: 4 to 6 servingsWhat are some bomb food recipes because I seriously want to eat someting good?
Here's one easy recipe:





Irish Rarebit








Ingredients


2 tablespoons of butter (or margarine).


2 tablespoons of plain flour (used to thicken).


1 teaspoon of mustard (I use a mild French mustard, but you can use your own favorite).


1 teaspoon honey (not necessary for the recipe, but adds a subtle sweetness).


1/2 cup milk.


1/2 cup Guinness (if you don't have Guinness, any stout will do).


1 cup Cheddar cheese, grated (you can use your favorite cheese).


Salt and pepper.














Cooking instructions


Melt butter and slowly stir in flour, ensuring no lumps form.


Cook on a low heat until it turns slightly brown.


Remove pan from heat and slowly mix in the milk.


Return to heat and stir gently until the liquid thickens.


Add mustard, honey and Guiness.


Cook on a medium heat for 2-3 minutes.


Turn down the heat to lowest setting and add the cheese, gently stirring until melted.


Spread over toast and brown the slightly under a grill











More on the site below!
Bourbon tenderloin tips





Pulling the ingredients together is the ';hardest'; part of this delicious recipe





Ingredients


2 pounds beef tenderloin tips, sliced


1/2 stick unsalted butter


coarse salt


1 cup sliced mushrooms [white button, brown crimini]


1/4 cup chopped yellow onion


1 clove garlic, minced


1/2 cup dry red wine


1/2 cup Jack Daniel's Tennessee Whiskey


1 cup crushed canned tomatoes


2 teaspoons sugar





Method


Melt butter in large heavy skillet. Cook meat quickly until browned; season with salt. Stir in mushrooms, onion and garlic; simmer for several minutes. Stir in wine, Jack Daniel's, tomatoes and sugar. Simmer 30 minutes or until tender





Serve with/on/near mashed potatoes
Suck at cooking? Start simple. Get yourself some Chicken breasts and Tikka Masala prepared sauce from the supermarket. You just sautee the cubed chicken for a few minutes, add the sauce and simmer. Serve over rice. Win friends.
This recipe is great!

Does anyone have any good recipes for homemade vegan salad dressing?

I always just make my own vinaigrette. You can sub different infused oils or different vinegars to make it your own. Just add 3 parts olive oil to 1 part vinegar, a minced clove of garlic, teaspoon of dijon, salt and pepper to taste. Really simple. My latest addiction is this pear vinegar that I got at whole foods for around 4 dollars!Does anyone have any good recipes for homemade vegan salad dressing?
I don't know what your favorite flavor is, but here's a little variety:





A really simple one it, Avocado dressing


1 ripe avocado


1 lemon, juiced





Mash the avocado until smooth, add the lemon juice until a creamy consistency is obtained.


To Serve: Place leaf lettuce on a plate, spread with avocado mixture, top with raw sweet corn salad.





***********





Tahini Salad Dressing


1/4 cup lemon juice (freshly squeezed)


1/2 cup flax, or extra virgin olive oil


1/3 cup tahini


1 tablespoon finely chopped onion


1 garlic clove


1 tablespoon pure maple syrup


1/4 cup distilled water


Celtic Sea Salt to taste





Combine all the ingredients in a blender and blend till smooth.





*************





Italian Dressing


1/2 cup Extra Virgin Olive oil


1/4 cup lemon juice


1 - 2 cloves garlic


1 teaspoon whole grain mustard (optional)


1/2 cup distilled water


1 green onion


1 teaspoon maple syrup


dash cayenne to taste





Place all of the above ingredients in a blender and blend until smooth.


Then stir in:


2 teaspoons Italian seasoning (or 1 teaspoon oregano %26amp; 1/2 teaspoon basil)


Refrigerate till used.





****************





If you're looking for something with not as much oil, try this:





No-oil Lemon/Parsley Dressing


3/4 cup distilled water


2 Tablespoon arrow root powder


juice of 1 lemon


1 cup parsley


1 1/4 teaspoon of Celtic Sea Salt


1/4 teaspoon marjoram


2 teaspoon bell pepper


dash of cayenne pepper





Combine distilled water and arrow root powder in a blender and process to combine. Pour into a sauce pan and heat until thickened, remove from heat and cool slightly. Pour into blender with other ingredients and process until parsley is chopped fine. Pour into a jar and refrigerate. The dressing will thicken more as it cools.








Hope you find something you like!Does anyone have any good recipes for homemade vegan salad dressing?
You can still have caesar. Just leave out the anchovies





Put the following in the food processor and mix until thickened.


6 cloves garlic, mashed and minced


1 tablespoon Dijon mustard


1 tablespoon Vinegar


2 tablespoons eggless mayonnaise


1/2 cup olive oil


Salt


Pepper


Lemon juice





Keep in a jar in the fridge.





Vinaigrette is easy to make to. It's made by mixing 3 parts oil to one part vinegar and salt %26amp; pepper. Play with the types of oil and vinegar. There are dozens of kinds of both. Use good stuff. Add minced garlic or shallots and seasonings such as oregano or whatever you want to change the flavor. You can even replace the vinegar with citrus juice to make something fruity. Have fun and play around. Always use the best and freshest ingredients.





Eggless Vegan Mayonnaise Recipe


Ingredients:


鈥? tbsp lemon juice


鈥?/2 cup soy milk


鈥?/4 tsp salt


鈥?/4 tsp paprika


鈥?/4 tsp mustard


鈥? tbsp vegetable oil





Preparation:


Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

What are some good pasta recipes ?

I'm looking for hot or cold recipes, with no tomato sauce or alfredo sauce.What are some good pasta recipes ?
I'm going to share my secrets.....LOL I make this almost everytime I need something for a potluck dinner, or a picnic, or just to keep my family happy. It's more a springboard than an actual recipe. First you need to gather and chop your veggie choices. I always add red onion, celery, sliced mushrooms and finely minced garlic. Then open your cans. I use sliced black olives, gabanzo beans, baby corn (cut into small chunks) You can then also add..small cubes of a good smoked ham, cubed cheese....provolone, mozzarella, sharp cheddar. Pick your pasta.....if you want to be impressive, try using cheese tortellini, or just your favorite pasta shape. Cook as much pasta as you need, per package directions. (for about 30-40 people as a potluck dish I use three pounds of pasta) When the pasta is cooked, run it under cold water till it's cooled a bit. Mix all your assembled ingredients with the pasta. For each pound of pasta you've used, I usually use one bottle of italian salad dressing. You can use plain italian, basalmic vinagrette, roast red pepper.........anything you like. (I usually prefer one plain italian dressing and a couple of spicier ones) Throw in a handful of grated parmessan cheese, stir well and either serve or chill. This works so well during the summer.....since it has no mayo or eggs it won't go 'bad' as quickly as other salads. You can change any and everything......add drained rinsed kidney beans....throw in a handful of fresh parsley, or basil.....you can add diced tomatoes, drained canned, diced tomatoes...you can definitely add chopped bell peppers. I don't think you can make this wrong and in all the years I've made this salad....I have never brought home leftovers. Good luck!What are some good pasta recipes ?
We like spaghetti %26amp; broccoli at our house.





Melt 1 tbsp butter in a large skillet. Add 1 tbsp olive oil.


Add 1 garlic clove, minced, and 1/2 large onion, chopped. Sautee over medium heat until the onion is transparent and soft, about 7-10 minutes.


Add 1/2 tsp dried oregano or Italian seasoning and 1 bag of frozen broccoli cuts. Stir well, then cover the pan. Let cook until the broccoli is bright green and hot, about 10 minutes. Add 1 can of drained carrots if desired, heat through, 2-3 minutes.





Serve over cooked spaghetti, topped with grated Parmesan.





You can also add cooked chicken breasts to this, or cook the chicken with the onion %26amp; garlic.