4 Responses to “any easy and healthy recipies you can share?”

1. dede on August 31st, 2010 9:49 pm
   

   Well these are all vegetarian recipes, but I find it pretty simple to substitute skinned chicken breasts or tuna, or other healthier meats then beef or pork. Here are some examples of a recipe, the tofu can easily be substituted for skinned chicken breasts :

   Ingredients
   * 1 lb. firm organic tofu
   * 1-2 tbsp. wok oil
   * 1-2 large handfuls shiitake mushrooms
   * 1-2 large handfuls snowpeas
   * 1/4 c. soy sauce
   * 1 tsp. rice wine vinegar
   * 1 tbsp. sugar
   * 1 c. water or vegetable broth

   Begin by draining the tofu and pressing the water out of it with a paper towel. Cut the tofu into bite sized chunks and heat it on medium high with the oil for 10 minutes, stirring occasionally.

   While your tofu cooks, prepare the snowpeas and the mushrooms. I usually rinse the snowpeas and cut the ends off of each peapod. To keep mushrooms from getting tough, wipe them with a damp towel instead of running them under water. Then cut off the stems and slice each mushroom into 2-3 pieces.

   Toss the rest of the ingredients into your saucepan or wok. Stir fry until all veggies are cooked through. Taste and adjust the flavor if necessary by adding more soy sauce, sugar, or other sauces you have around your kitchen.

   Tips
   If you wish to add more vegetables, try carrots, water chestnuts, or bamboo shoots. You can also substitute sugarsnap peas instead of snowpeas.

   Try replacing the soy sauce, vinegar, and sugar with 1/3 c. vegetarian oyster sauce or teriyaki sauce.

   Thicken the broth of this stirfry by mixing 1 tbsp cornstarch with the water before you add the water.

   You can use vegetable oil or organic canola oil if that’s what you have around. However, you can also buy wok oil in the Asian foods aisle at the store that is a nice mix of oils with onion, garlic, and sesame flavors.
2. smdiner on August 31st, 2010 9:49 pm
   

   Broccoli and rice

   INGREDIENTS
   1 (10.75 ounce) can condensed cream of chicken soup, undiluted
   1 (8 ounce) jar process cheese spread
   1 cup uncooked instant rice
   1/2 cup milk
   1 dash pepper
   1 (10 ounce) package frozen chopped broccoli
   1/2 cup chopped onion
   1/2 cup chopped celery
   1 (2.8 ounce) can French-fried onions

   DIRECTIONS
   In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
   Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
   Sprinkle onions over the top; microwave on high for 1 minute.
3. tiffjamaica on August 31st, 2010 9:49 pm
   

   i made these for the first time this thanksgiving and they were really yummy…
   you can decide on the portions based on your fam. size…

   i used:
   -3 sweet potatoes
   -2 turnips
   -1 huge butternut squash
   -several red onions

   -i cut them all up into equal sizes and coated them with a little e.v.olive oil,
   -put them on separate cookie sheets,
   -sprinkled them with nutmeg
   -and baked them at around 400 for half hour – hour.

   The squash and potatoes get done a little sooner than the turnips, but i like my veggies kinda crunchy, so you can cook until they are as soft as you like them.
   you could also use all-spice instead of nutmeg.

   i had never had turnips before this & now i love them… plus, all mixed together this makes a beautiful dish for company.
4. simplE yEt extrAordinAry on August 31st, 2010 9:49 pm
   

   Pork Chops with Ancho Chile Rub and Raspberry Glaze

   Ingredients
   2 teaspoons ancho chile powder
   1/2 teaspoon salt
   1/4 teaspoon dried thyme
   4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
   Cooking spray
   1/4 cup fat-free, less-sodium beef broth
   2 tablespoons seedless raspberry preserves

   Preparation
   Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
   Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.

   Yield
   4 servings (serving size: 1 pork chop and 1 1/2 tablespoons glaze)

   Nutritional Information
   CALORIES 187(29% from fat); FAT 6g (sat 2g,mono 2.9g,poly 1.1g); PROTEIN 25.2g; CHOLESTEROL 70mg; CALCIUM 1.3mg; SODIUM 398mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 6.8g

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