Want Your favorite Healthy Recipes

Hi,
I am trying to begin eating healthier. My husband and I don't eat awful but I would like to substitute 2-3 meals a week with a healthy meal. I am trying to start but have a hard time knowing where to start. I have one style of cooking and find it difficult to know how to change easily. I'm not into organic crazy swaps but just wanting some very simple and delicious penny pinching recipes that I can add to my collection. Please tell me your favorites.
Thanks

Replies

  • kmarie46
    kmarie46 Posts: 1
    Baked fajitas, served over quinoa or brown rice or on a tumaro low carb multi grain wrap: http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html

    I drain the tomatoes. Its a fantastic and easy recipe! I also like to make these black beans as a side: allrecipes.com/recipe/best-black-beans/
  • LucyGooseD
    LucyGooseD Posts: 39 Member
    If you have a crockpot this is great served over brown rice. Or add beans and make it a chicken chili
    http://www.marthastewart.com/318209/slow-cooker-chili-chicken-tacos
  • rom838love
    rom838love Posts: 20 Member
    Turkey (or just veggie!) Frittatas!

    Ingredients: ½ lb Lean Ground Turkey Breast (optional), 1/4 tsp cumin, 1 T vegetable oil, 1 chopped green bell pepper, 2 cups sliced mushrooms, 1 T chopped chipotle peppers, 2 cups egg substitute or 8 eggs, 1/4 cup milk, 1/4 cup chopped fresh cilantro, 1 cup shredded low-fat Mexican blend cheese, 1/3 cup green onions

    Directions:
    Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook ground turkey as specified on the package. Cook to well done. Sprinkle with cumin; stir to mix. In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked. In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions.
    Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

    Nutritional Information:
    Calories 100 Fat 3.5g
    Protein 15g Cholesterol 30mg
    Carbohydrates 2g Sodium 140mg
    Fiber 0g Saturated Fat 1.5g
    Sugars 1g
  • mkayatin
    mkayatin Posts: 3 Member
    Ground chicken. One pound makes about 5 burgers. You can add any seasoning to it or veggies (I like mushrooms and onions saute). They heat up well and you don't need a bun!
  • maryseb63
    maryseb63 Posts: 98 Member
    I make this soup once a week. Healhty, quick and delicious.

    Ingredients
    1 pound leeks (white portion only), thinly sliced
    1 pound carrots, coarsely chopped
    2 teaspoons butter
    1/2 teaspoon curry powder
    4 cups reduced-sodium chicken broth
    1/4 teaspoon salt
    1/4 teaspoon pepper




    Directions
    In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil.
    Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly.
    Process in batches in a food processor or blender until pureed. Return to the pan; heat through. Yield: 6 servings.
  • RejsGirl
    RejsGirl Posts: 205 Member
    Green Monster Spinach Smoothie from Iowa Girl Eats

    1 frozen banana
    1 T. peanut butter (I used 2 T. PB2)
    1/2 cup no fat vanilla chobani greek yogurt
    1 cup unsweetened vanilla almond breeze (I used Silk almond milk)
    4 cups baby spinach (more or less)

    Combine all ingredients in blender & blend until smooth

    350 calories, 10 g. fiber, 21 g. protein

    This was really good and filled me up for breakfast & lunch!
  • RejsGirl
    RejsGirl Posts: 205 Member
    WW Monterey Chicken from Food.com (couponmommy123)

    4 (5 ounce) boneless skinless chicken breasts
    1/2 cup barbecue sauce
    1/4 cup hormel real bacon bits
    1/2 cup 2% colby-monterey jack cheese, shredded
    1 (14 ounce) can rotel, drained (Diced Tomatoes with Green Chilies)
    sliced green onion
    southwest seasoning

    Preheat oven to 400°F.

    Pound out the chicken breasts to flatten. Season each with a little southwest seasoning .

    Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.

    Place each breast onto a baking sheet and top each breast with 2 tablespoon of barbeque sauce, 2 tablespoon cheese, 2 tablespoon Rotel tomatoes, green onions and 1 tablespoon of bacon bits.

    Place into the oven and bake until the cheese has melted (about 5 minutes).
  • back2happy2005
    back2happy2005 Posts: 108 Member
    Parm salmon

    4 salmon fillets
    1 small yellow squash
    cherry tomatoes
    1/2 C fresh shredded parm
    bagged spinach
    chopped garlic in water


    I make these in individual foil packets
    spray foil with olive oil spray
    slice squash and lay on foil, top with halved cherry tomatoes, spinach and garlic. place salmon on top and sprinkle with parm cheese. close foil packet and bake at 350* for 25 min.
  • thisonewillwork
    thisonewillwork Posts: 74 Member
    I make this soup once a week. Healhty, quick and delicious.

    Ingredients
    1 pound leeks (white portion only), thinly sliced
    1 pound carrots, coarsely chopped
    2 teaspoons butter
    1/2 teaspoon curry powder
    4 cups reduced-sodium chicken broth
    1/4 teaspoon salt
    1/4 teaspoon pepper




    Directions
    In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil.
    Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly.
    Process in batches in a food processor or blender until pureed. Return to the pan; heat through. Yield: 6 servings.
    [/
    This sounds delicious. Do you know what the calorie content is? Thanks.
  • WIDad316
    WIDad316 Posts: 2
    What type of Milk did you use?
  • WIDad316
    WIDad316 Posts: 2
    Turkey (or just veggie!) Frittatas!

    Ingredients: ½ lb Lean Ground Turkey Breast (optional), 1/4 tsp cumin, 1 T vegetable oil, 1 chopped green bell pepper, 2 cups sliced mushrooms, 1 T chopped chipotle peppers, 2 cups egg substitute or 8 eggs, 1/4 cup milk, 1/4 cup chopped fresh cilantro, 1 cup shredded low-fat Mexican blend cheese, 1/3 cup green onions

    Directions:
    Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook ground turkey as specified on the package. Cook to well done. Sprinkle with cumin; stir to mix. In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked. In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions.
    Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

    Nutritional Information:
    Calories 100 Fat 3.5g
    Protein 15g Cholesterol 30mg
    Carbohydrates 2g Sodium 140mg
    Fiber 0g Saturated Fat 1.5g
    Sugars 1g


    What type of Milk did you use?