Your favorite healthy recipe?

I am looking for a few more healthy recipes. Does anyone have any favorites they'd like to share? We do mostly chicken, occasionally beef, don't really like fish, except for tuna fish sandwiches, haha. Dinner ideas, and/or good bring-to-work lunch ideas would be great! 

Thanks! :)

ill start, i mostly live on sandwiches, but this 1 is pretty healthy+nutritous!

2 slices bread w/ mustard

cheese

sliced avocado

slices of cooked sweet potato

lettuce, tomato, red onions

sounds a little odd but its sooo good!  i use edam and sharp cheddar cheeses.

On Friday I made a great stuffed chicken breast for me and my husband:

3 Chicken breasts (pounded flat-ish)

3/4 c low-fat ricotta

1 lg green pepper

1 lg white onion

1 clove garlic

Salt & Pepper

I chopped up the onion, pepper and garlic and sauteed them on med-low for about 45 mins the day before (while I was making dinner Thursday) with a smidge of oil (1/2tsp), let it cool and mixed it with s&p and the ricotta.  Wrapped my chicken around a blob of filling, and baked it for about 1 hour at 350.

Super tasty on some brown rice...

My favorite is a BBQ chicken wrap.

 

3 oz. chicken cut into strips cooked in bbq sauce

1/4 cup prepared coleslaw

1 low cal tortilla

 

I always make double so I can take the leftovers to work.

yum!  how do you make bbq chicken?

thanks!

These all sound very healthy and yummy! I always love getting new meal suggestions! Thanks!

Yummy sandwhich
2 slices bread
On a grill  put slices of mushroom, egg plant and peppers (can put on oil) and grill until warm. Spread hummus on one slice of bread and fill 'er up!

Chicken Baked
Coat a half breast in egg white then dip in a mix of panko (or bread crumbs, some people use cornflakes, crushed) with mixed herbs, sprinkle of parmesan cheese (optional) and garlic powder (or i marinate the chicken breast in garlic before) and bake until chicken is cooked - mm crispy coated chicken.

Try some tofu?
To jazz up boring recipes i sprinkle on toasted sesame seeds

We subsist on a primarily vegetarian diet, but for most of our recipes, you can toss in some roasted chicken breast if you'd like. Here are a few things we like to do:

1. Grilled veggie pasta salad: cut zucchini and/or yellow squash into lengths,  seed and half a red bell pepper or two, clean a handful or two of smaller mushrooms, coat all of the veg lightly in extra virgin olive oil and toss with a pinch of salt and generous amounts of freshly ground black pepper. Grill all veggies over a hot flame until softened and nice grill marks appear. Chop a tomato or two and set aside. Cook a couple of cups of shaped pasta (like rotini, penne, etc--whole wheat is delicious in this) according to package directions. Chop grilled veggies to bite sized pieces and toss, with tomato, with the pasta. We throw in basil and a little more salt/pepper to taste and usually eat it as is, but you could also toss it with a little fat free italian dressing. The way we make it, there are at least as many veggies as noodles, though you can adjust amounts to your liking. It's great the day after for lunch!

2. This is possibly lame as a recipe, but we eat it frequently. A platter of your favorite raw veggies (we include tomatoes, english cucumbers, sugar snap peas, sweet pepper slices, carrot and celery sticks, etc), a bowl of hummus, and a couple of whole wheat pitas cut into wedges. That is dinner for us several times a month, and it makes a nice, light lunch.

3. Chicken Soup with Rice: You'll need a roasted and diced breast of chicken, a can of diced tomatoes with juices (the ones that are chilli ready are great), a can of black beans drained and rinsed, a can each of white and yellow hominy drained and rinsed, two ribs celery, diced, an onion, chopped, two roasted red bell peppers, or half a jar, drained and chopped, a quart or more of chicken broth or water, a cup of cooked long grain white rice, and the following seasonings in amounts that taste best to you: cumin, coriander, chili powder, salt and freshly ground black pepper, and a pinch of either allspice or clove. Saute the celery and onion until softened in a little olive oil. Add the rinsed canned veggies along with the tomato and bell pepper. Add the liquid (it needs to be enough to cover everything). Add the meat and the rice. Simmer over medium low heat until the broth thickens and the flavors have melded suitably (i find that 30 minutes is usually enough). This soup is great the next day.

I love making chicken tacos in the crock pot.  It's really easy, all you do is add a few chicken breasts and a bottle of salsa to the crockpot and let it cook until the chicken is easily shredded.  Then shred all the chicken and let it cook a little longer.  Serve it with softshell tacos and the works.   One of these is usually around 300 calories.

The best part of this is making quesadillas the next day - use the left over softshell tacos and cheese, toss them on a skillet until the cheese is melted.  Then add the left over chicken and fold the taco in half.  Ta-da!   These are about 300 calories too. 

Thermal, do you cover the stuffed chicken breasts while baking?

I am going to try this. It sounds great.

Original Post by thermal:

On Friday I made a great stuffed chicken breast for me and my husband:

3 Chicken breasts (pounded flat-ish)

3/4 c low-fat ricotta

1 lg green pepper

1 lg white onion

1 clove garlic

Salt & Pepper

I chopped up the onion, pepper and garlic and sauteed them on med-low for about 45 mins the day before (while I was making dinner Thursday) with a smidge of oil (1/2tsp), let it cool and mixed it with s&p and the ricotta.  Wrapped my chicken around a blob of filling, and baked it for about 1 hour at 350.

Super tasty on some brown rice...

Do you cover the chicken while baking?

 

At the moment I love cous cous, its so versatile.

Take 1/2 a cup of cous cous and cook it, then add a can of tuna/salmon, and a cup each of peas and corn. Heat, stir and serve! The best thing about this is you can do anything with it, substitute grilled chicken for tuna and add an vegetable you like. Delicious!

Also goes well for lunch the next day with a bit of reheating it tastes great. And the best part is, it fills you right up. I would eat half of the quantity above for dinner and then take the other half to work for lunch the next day.

skippee - I didn't...but only because I didn't have any foil.

I probably would next time, just to keep it a bit juicier

Original Post by agruskin:

yum!  how do you make bbq chicken?

thanks!

 i make my bbq chicken as follows: i season and bake it in the oven for about 35 -40 mins or until juices run clear when pierced. then i pour enough barbeque sauce over the chicken to evenly cover and bake an addition 10 mins or so...

thanks BROWNSUG!

 

I have so many but I get them all from www.cookinglight.com.  It is a great website...you can search anything.  They give you the nutrition facts too.  Just watch out they show other publications too, so you need to narrow your search by cooking light publication.