HEALTHY recipe thread-REAL FOOD for real appetites

shariguymon

Sweet thread, thanks for helping me find it Hannah, I'll post some recipes that I've been testing lately with my modifications....Thanks for sharing everyone!!!!

Healthy_Hannah483

Sweet thread, thanks for helping me find it Hannah, I'll post some recipes that I've been testing lately with my modifications....Thanks for sharing everyone!!!!

Great! I can't wait to see them (:

jbreilly

Great thread! Looking forward to making some of the recipes!

phocid

I just posted my Vegetable Fried Rice recipe to my fledgling MFP blog. I'll be sure to get final results pics this evening when I cook it all up.

http://www.myfitnesspal.com/blog/phocid

I love eating "real" food. We minimize the processed/packaged food we bring into the house. This particular recipe, with a bit of advanced planning, is just as convenient and quick as anything prepackaged.

love4fitnesslove4food_wechange

Sun Dried Tomato Hummus

Ingredients:
1 Can Chickpeas drained and rinsed
2 tbsp Extra Virgin Olive Oil
1 Garlic Cloves
3 tbsp sun dried tomatoes in oil
2 tbsp parsley
2 tbsp of Lemon Juice

Directions:
Puree all ingredients in a food processor and blend until smooth.

nicolebev436

Bump!

nienie21

Must look at this later Thanks!

JS70

I am going to try the easy fried rice recipe. Sounds good!

maceycarey

yummy

Pork chop suey
• 1 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses, preferably blackstrap
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons cornstarch
• 2 tablespoons canola oil, divided
• 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced
• 3 cups mung bean sprouts (see Note)
• 1 tablespoon minced fresh ginger
Preparation
1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Tips & Notes
• Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.
Nutrition
Per serving:1 cup 280 calories; 10 g fat ( 1 g sat , 5 g mono ); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium

loseiteli

bump for later!

2youngatheart

bump

abcwhite10

These are great Bump!!

love4fitnesslove4food_wechange

INGREDIENTS:
3 tablespoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 pound baby spinach leaves
4 large eggs
4 large egg whites
1/4 cup very finely crumbled soft whole-grain bread crumbs (1/2 slice)
2 tablespoons slivered fresh basil
2 teaspoons grated lemon zest
1/2 teaspoon pepper
1 cup crumbled feta cheese (4 ounces)

DIRECTIONS:

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic, and cook for 5 minutes.
Add the spinach and stir until wilted. Remove from the pan and keep warm.
In a medium bowl, beat together the whole eggs and egg whites. Beat in the bread crumbs, basil, lemon zest, and pepper.
In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Stir the spinach mixture and the feta into the egg mixture, then pour into the skillet. Reduce the heat and cook until the top of the frittata is set.
Cut into wedges to serve.

NUTRITIONAL FACTS PER SERVING (6 servings total)
CALORIES 336.3 CAL
FAT 23.9 G
SATURATED FAT 8.7 G
SODIUM 683.4 MG
CARBOHYDRATES 12.9 G
TOTAL SUGARS 3.5 G
DIETARY FIBER 3.2 G
PROTEIN 19.7 G

19netter69

To the gal with the "Snickerdoodle Pancakes" --
--Very Cool recipe! I cannot wait to try this in the morning! Thanks a bunch! :happy:

lelasutt

bump

Mommy1182

bump

cinditree

bump

mlbazemore

BUMP!

Rae6503

Super Easy Chicken, Bacon, Black Bean Quesadilla...

1 burrito size flour tortilla
1/3 cup black beans. rinsed and drained
1/3 cup canned chicken breast, drained
1/2 cup shredded cheese
1 tbsp real bacon pieces

Heat frying pan over medium, fold tortilla over, stuffed with ingredients. 3 or so minutes on each side.

using the brands I used (in today's diary):
518 calories, 37 grams protien, 19 grams fat.

And my kids love them too (expect I make theirs with soft taco sized tortillas). We often eat them when the husband works nights. I top with salsa.

lumilowlander

Bumping for later. Also wanted to say that I will definitely try loads of the recipes when I can.

maceycarey

bump

maceycarey

bump

love4fitnesslove4food_wechange

Chili Roasted Salmon with Cilantro Cream
Recipe developed by Jeanne Kelley
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro
Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

mblanke2000

bump

dls06

Blueberry Waffle cups
Nonstick cooking spray
4 frozen whole wheat waffles, lightly toasted and cut into bite-size pieces
3/4 cup fresh blueberries
3 slices turkey bacon, cooked according to package directions and chopped
1 cup refrigerated or frozen egg product, thawed, or 4 eggs
1 cup fat-free milk
3 tablespoons light pancake syrup
1 tablespoon butter or 60% to 70% tub-style vegetable oil spread, melted
1 teaspoon vanilla

1. Preheat oven to 325 degrees F. Lightly coat four 8-ounce ramekins with cooking spray; set aside.

2. In a medium bowl, combine waffle pieces, blueberries, and bacon; spoon evenly into ramekins. In a medium bowl, whisk together egg, milk, syrup, melted butter, and vanilla. Slowly pour egg mixture over waffle mixture; press down lightly with the back of a spoon. Place ramekins on a baking sheet.

3. Bake for 40 to 45 minutes or until puffed and a knife inserted in centers comes out clean. Cool in ramekins on a wire rack for 5 minutes. If desired, loosen from sides of ramekins and slide out onto serving plates. Serve warm.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 230
Protein(gm): 12
Carbohydrate(gm): 27
Fat, total(gm): 8
Cholesterol(mg): 20
Saturated fat(gm): 3
Monosaturated fat(gm): 3
Polyunsaturated fat(gm): 1
Trans fatty acid(gm): 1
Dietary Fiber, total(gm): 2

melonerski

these sound delicious!!!!! definitely going to try a couple of them :happy:

Aross83

bump!

mlbazemore

bump!

timbotina

bump

timbotina

bump