Healthy, Easy Recipes

aprilmariemedley

I'm always looking for healthy easy revipes. What are some of your favorites? Plz provide serving size.

babysteps2skinny

Hi April with summer finally here, I'm always looking for light meals and salads become a must. This is one of my favorites for it tastes great but also looks beautiful. If you click the pick, it should take you to the video. I did calculate the calories. Let me go look for that info...

https://youtu.be/ypF-nbm28DA

babysteps2skinny

I took four servings out of this recipe and roughly calculated 88 calories by using the recipe option here.

babysteps2skinny

Since fish cooks quickly, I have paired the salad with fish or grilled chicken a few times. Here is one of the fish recipes I used...again you would have to click on the pic please. The fish was around 150 per serving... since I used the frozen fillets which are 100 per filler. I'm nearly off to sleep other wise I would have typed the recipe...sorry about that.

https://youtu.be/hGu2A5R43AQ

Ws2016

Made this tonight, just awesome! You can sub chicken for the turkey.

Turkey Spinach Curry.

http://cooking.nytimes.com/recipes/1012887-turkey-and-spinach-curry

Vegplotter

Try tofu vegetable broth.
Less than 200 cals, depending on how many veg you add.
Method:
Buy a low calorie vegetable broth. My local supermarket does a one portion (350gms) broth with bulgar wheat at 75cal. Marinate 200gms firm tofu in 1tbsp soy sauce and 100ml water - leave in the fridge for half an hour or overnight. (You don't have to drain the tofu for this recipe)
Heat the broth, add the marinated tofu and toss in julienne strips of carrot, finely sliced courgette or any fresh veg you have to hand.
Boil gently for 5-10mins and serve.
Serves 2. Leftovers can be stored in the fridge overnight.
This makes a fabulous low calorie lunch.
I hope US readers can get to grips with the measures. Nothing in this recipe requires accuracy.