Tastes fattening but is healthy
Replies
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bump....sounds soooo good!0
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TASTE FAT! BUT SO SKINNY!
chicken stuffed with ham n cheese.
Ingredients
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham (sub w/turkey if desired)
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
figured it would be good with steamed Brocolli or mashed sweet potatoes!
Preparation
1.Preheat oven to 400°F. Use a baking sheet with sides and lightly
coat it with cooking spray.
2.Mix cheese, ham, mustard and pepper in a small bowl.
3.Cut a horizontal slit along the thin, long edge of a chicken breast
half, nearly through to the opposite side. Open up the breast and
place one-fourth of the filling in the center. Close the breast over
the filling, pressing the edges firmly together to seal. Repeat with
the remaining chicken breasts and filling.
4.Lightly beat egg white with a fork in a medium bowl. Place
breadcrumbs in a shallow glass dish. Hold each chicken breast half
together and dip in egg white, then dredge in breadcrumbs. (Discard
leftovers.)
5.Heat oil in a large nonstick skillet over medium-high heat. Add
chicken breasts; cook until browned on one side, about 2 minutes.
Place the chicken, browned-side up, on the prepared baking sheet. Bake
until the chicken is no longer pink in the center or until an
instant-read thermometer registers 170°F, about 20 minutes.
This sounds so yummy, I'm definitely gonna try this.0 -
An Internet slang, a troll is someone who posts inflammatory, extraneous, or off-topic messages in an online community, such as an online discussion forum, chat room, or blog, with the primary intent of provoking other users into a desired emotional response or of otherwise disrupting normal on-topic discussion.
You have every right to post this topic as it is something that is applicable to yourself. You should be commended for recognizing that you need to make healthier choices and I feel you have been given some very good ideas from most of the responders. Ignore the trolls and try some of the recommendations given.
I love pizza too - LOVE pizza! I do not go without. I make some amazing tortilla pizzas - do a search on healthy pizza alternative on this site and you will see many recipes. On occasion we get the thin delite pizza from Papa Murphys - super yummy!
You can do it!0 -
coat chicken breast w/ fat free sour cream
mash up ritz crackers or the ritz "chips"- the garlic seasoned ones are best for this
dip the chicken in the crackers
bake in oven
yummm
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A great alternative to pizza is to use the Flat out wraps. I always find mine at Wal-mart and I would think bigger grocery stores would carry them too. Pizza sauce is 1/4 cup for 30 calories, then add turkey pepperonis, and whatever toppings you would like with some 2% milk cheese. Hope this helps!0
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i appreciate the advice on the food, but do not tell me to grow up. I've been feeding myself for over 10 years and I have tried tons of new foods with out success.
Honestly, I wasn't trying to be harsh, but you are not describing a food allergy here, it's a choice.
Eating a veggie isn't going to send you to the hospital with a closing windpipe or hives..
"Picky" is generally an affliction of people with abundance, I wonder how many people from the 3rd world are carrying this "curse".
Bump! Time to grow up!!!!!!!!0 -
I love this site and the support that it provides, but I am always surprised at how critical people can be. I realize that people are asking for advice, but it does not mean that it is an open invitation for a lecture. People are here to make a positive change and everyone will get there in their own way and in their own time. Getting started is so difficult and to open up the message board to only to get such negative feedback is discouraging. I think that it is safe to say that it is ENcouragement that we all seek.0
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Bump.0
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i appreciate the advice on the food, but do not tell me to grow up. I've been feeding myself for over 10 years and I have tried tons of new foods with out success.
I don't think you need to grow up.. and I see why you would be frustrated.. my husband came to me from the midwest where he grew up on casseroles and canned veggies and no seafood at all. What worked to broden his spec of foods was him learning to enjoy cooking (I know a win win for me).. so he loves to tackle cooking projects now and through that has learned was to cook things he wouldn't have normally tried. There are still a lot of things he doesn't like, but sometimes, he surprises himself by changing the cooking method or recipe.
Just my 2 cents0 -
wow - people can be so mean sometimes.
this is a great topic and full of great advice, just leave the crap-talk out of it.0 -
wow - people can be so mean sometimes.
this is a great topic and full of great advice, just leave the crap-talk out of it.
I don't want to derail a thread with a lot of back and forth, but maybe I'm missing something and you can explain it to me.
My understanding is that the OP has limited his/herself to about 5-6 foods and doesn't want to expand that.
I don't see how a recipe, that likely includes things that they've written off, will help. Not until they are willing to expand the number of foods that they are willing to eat.
I've got relatives with food allergies (peanuts, seafood ect.). They have no choice but to avoid these foods, I don't think that the OP is in the same boat.
If pointing that out makes me "mean" or a "troll" then so be it.0 -
Lean Cuisine flatbread sandwiches taste fatty but aren't. Sweet potato fries are a good alternative as well.
Also, what about oven frying your chicken. Coat the chicken in bread crumbs (no skin) and bake in the oven until cooked and crispy.
For your spaghetti, make your own sauce. Add vegetables to your sauce and let it cook for at least an hour. I take a can of ragu, add chopped tomatoes, a whole onion, a whole zuchinni and 2 carrots. If you are not a veggie fan take a food processor or blender or just chop them very fine. They add amazing flavor. Cook them down and you wont even see them.
Just cut back your portion size on your favorite food and eat them with healthy foods, like fruit or veggies or a salad.
Lean cuisines are not healthy. Low cal does not mean healthy.
And for the pasta sauce you can pre-cook the veggies, puree them and add to the sauce, you won't even know they are there. You can do this with pizza sauce and soups as well.
i totally agree. .. what people need to start doing is opening their eyes to the UNHEALTHY stuff the fda and food undustry try to pass off as healthy... take the extra time to research your food. dont buy stuff just because it is convenient.. though we all look for the fast convenient way.. it is our downfall.. try starting slow like 80/20 change 20 percent of your food per day to ALL NATURAL things.. NOT BOXED.. and slowly grow on that.. eat only WHOLE grain real whole grains and skip the white.. look for recepies online there are TONS out there. that can make healthy food taste good without adding calories with cream sauses use herbs instead..
and the whole puree the veggies and mix them in is the BESTE idea ever!!
good luck!0 -
bump0
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thanks for the ideas, i'll try it out. and i do agree, trying things slowly is the key, because throwing all new things together is not what works for me. I did try blending peas into my spaghetti sauce last night and I lived so why not try it again with something else. :happy:0
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mmmm that sounds like a good one, thanks!0
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Bump0
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wow - people can be so mean sometimes.
this is a great topic and full of great advice, just leave the crap-talk out of it.
I don't want to derail a thread with a lot of back and forth, but maybe I'm missing something and you can explain it to me.
My understanding is that the OP has limited his/herself to about 5-6 foods and doesn't want to expand that.
I don't see how a recipe, that likely includes things that they've written off, will help. Not until they are willing to expand the number of foods that they are willing to eat.
I've got relatives with food allergies (peanuts, seafood ect.). They have no choice but to avoid these foods, I don't think that the OP is in the same boat.
If pointing that out makes me "mean" or a "troll" then so be it.
give this a read, I just came across this and its basically me. http://www.foxnews.com/health/2010/11/29/adult-picky-eaters-recognized-having-disorder/
I never said I was not going to expand my foods, why would I be asking for ideas? I try new things at least once a week and I am not going to try and explain myself to you or anyone else placing judgement.0 -
Just keep trying thing...as you get older your palate changes so something that you may have hated as a kid you may not hate now though it may take some getting used to. Brocolli is an example. I read somewhere that to kids brocolli tastes very bitter due to their immature palate. Keep trying things. Put a a serving spoon full on your plate and eat it (regardless of how much you may dislike the flavor). It's more about being healthy then anything.0
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I guess my thought is that if you don't like the way OP eats and have nothing nice to say - don't open this thread or back out of it and don't respond. "grow up" is not helping anyone or anything.
While I'm not as limited in the things I like/dislike I am very picky. Most of my dislikes are condiments and cooked veggies. The thread has tossed out some very interesting ideas and I can't say that I wouldn't try them.0 -
I guess my thought is that if you don't like the way OP eats and have nothing nice to say - don't open this thread or back out of it and don't respond. "grow up" is not helping anyone or anything.
While I'm not as limited in the things I like/dislike I am very picky. Most of my dislikes are condiments and cooked veggies. The thread has tossed out some very interesting ideas and I can't say that I wouldn't try them.
Okay, aside from "grow up" what was objectionable about what I said?
Do you not see a benefit in eating a larger variety of foods? And isn't that the root of this all?
Constructive critisism isn't "judgment"; actually constant cheerleading is more destructive.0 -
try zuchinni squash lasagna!0
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go to hungry-girl.com there is a ton of recipies that are healthy but also taste good like anything unhealthy burgers, onion rings, snack foods, dessert and are now given a make over0
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I am a very picky eater as well... oh boy its nuts. and to be honest its hard cause i want to try new things and wellit doesnt really happen. my diet sounds alot like yours. here are some things i have been doing
green beans hhhmmm ok... if i use canned green beans i use low sodium or drain and rinse them first. in the pot with the the boiling water i add.... cinnamon!!!! so yummy. just a dash 1/2 a teaspoon to a full teaspoon depending on how many beans.
fresh green beans... snip the ends, pat dry , foil line a cookie sheet lay beens in a flat row.. drizzle with a little bit of olive oil and sprinkle some parmesan cheese bake in a oven ( 450 ) for about 10 mins. .. i do the same with cauliflower.
pb&j low sugar jelly, natural or low fat peanut butter spread on a PLAIN rice cake.
hope these help. feel free to add me as a friend we can swap picky eater recipes.
oohhh i forgot pretzel chicken... holy pretzels... its just like fried chicken. i used the Rachel Ray recipe except i used whole wheat pretzel no mustard and baked them i sprayed the chickens with a little bit of pam0 -
wow - people can be so mean sometimes.
this is a great topic and full of great advice, just leave the crap-talk out of it.
I don't want to derail a thread with a lot of back and forth, but maybe I'm missing something and you can explain it to me.
My understanding is that the OP has limited his/herself to about 5-6 foods and doesn't want to expand that.
I don't see how a recipe, that likely includes things that they've written off, will help. Not until they are willing to expand the number of foods that they are willing to eat.
I've got relatives with food allergies (peanuts, seafood ect.). They have no choice but to avoid these foods, I don't think that the OP is in the same boat.
If pointing that out makes me "mean" or a "troll" then so be it.
BUMP!!!!!!!!!!!!!!!!!0 -
I myself can't stand the taste or texture of Lettuce. That goes for any type of it. Yuck. I also hate Mustard with a passion and won't even touch the bottle of it. the only thing I eat mayonnaise on is macaroni salad. I don't like most condiments at all actually. As far as veggies and other foods go, I'm not that picky. I used to hate onion, but now I will eat it if it is cooked and in very small pieces. I'm not too thrilled about mushrooms, but that is because they are basically a fungus and the thought just puts me off. cabbage has the same texture as lettuce so that is out for me too, but I basically like everything else! I have expanded my menu big time! Here is a recipe for really good chicken enchiladas though!
Easy Low fat chicken enchiladas
2 pound boneless skinless chicken breast, grilled and chopped into bite size pieces
1 package Buena Vida Fat free flour tortillas
1 can 98% fat free and reduced sodium condensed cream of chicken soup
8 ounces reduced fat sour cream
8 ounces plain non-fat yogurt
1 can (4 ounces) diced green chiles undrained
8 ounces shredded cheese, divided
grill chicken and then cube. Preheat the oven to 350.
Meanwhile, in a bowl, combine the cream of chicken soup, sour cream, chiles and yogurt. spray a 9 x 13 inch pan with cooking spray. Combine chicken and 4 oz of the cheese in a bowl. spread a tablespoon of the soup mixture into center of each tortilla. Add chicken and cheese and roll up like taco. Place in the pan. Repeat until all tortillas are in the pan. Pour remaining soup mixture over top of the tortillas and make sure they are all covered.
Cover pan with aluminum foil and cook in the oven for 30 minutes. Remove from oven and sprinkle with remaining 4 ounces of cheese (or add more if you wish) . Return to oven, uncovered for 10 minutes more.
268 Calories per serving. Serves 100 -
Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.
This is a remake of Ina Garten's Chicken Piccata recipe, which is breaded... not a traditional Piccata, however it sounded like it would be really good. To lighten it, I reduced her portions, used whole wheat bread crumbs, and reduced the fat. I served this to my family and my husband pointed out the obvious, "this isn't Chicken Piccata... but it's good!"Serve this with a salad and a vegetable.
Chicken Piccata
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 5 pts
Calories: 214 • Fat: 5.5 g • Protein: 24.2 g • Carb: 13.4 g • Fiber: 2.8 g
2 (16 oz total) chicken cutlet halves, all fat trimmed
freshly ground black pepper
2 large egg whites
2/3 cup seasoned whole wheat dry bread crumbs
olive oil spray (about 1 tbsp worth)
1 tbs light butter
juice of 1 lemon, lemon halves reserved
1/4 cup dry white wine
1/2 cup fat free chicken broth
1 tbsp capers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.0 -
Pasta with Italian Chicken Sausage, Peppers and Escarole
This hearty Italian pasta dish has plenty of flavor without all the added fat of traditional pork sausage. Quick, easy and delicious!
This recipe was shared with me by a former coworker and I've been looking forward to making this for weeks because I'm a huge fan of escarole!
Not all chicken sausages are alike, so it's a good idea to know your butcher or the person making the sausage if possible. I sampled a few Italian chicken sausages from different stores before I found a favorite at a nearby Italian specialty store made with all white meat. Living in New York, I'm fortunate to have some great Italian resources nearby, if you can't find chicken sausage, turkey sausage would be perfectly fine. I had no nutritional info, so I used the nutritional info for Isernio Italian Chicken Sausage to calculate. If you can't find escarole, you could use Swiss chard or fresh spinach instead.
Pasta with Italian Chicken Sausage, Peppers and Escarole
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 297.7 • Fat: 5.5 g • Protein: 20.6 g • Carb: 47.2 g • Fiber: 7.5 g • Sugar: 1.1 g
12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste
Rinse escarole and tear into bite sized pieces.
Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.
While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.
Cook until soft, about 4-5 minutes.
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.0 -
Spinach Lasagna Rolls
Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side.
Spinach Lasagna Rolls
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.0 -
I was the same way, incredibly picky, until about 5 years ago. I basically grew up on junk food, burgers & fries, tv dinners, & soda. My parents were always really busy and my dad loves the stuff that's the worst for you, so that's what we usually ate. I know when your tastebuds haven't had a certain item, it is not pleasant to eat it. I didn't have a salad until I was 18! What helped me a lot, was just trying a bite here and there. Luckily for me, I worked at a steakhouse while in school. Sometimes they've have different dishes out for us to try, like salmon. I didn't try salmon until about 3 years ago. I had a bite, thought it was gross, and then walked away. This happened about 15 times before I actually enjoyed the taste lol. It also helped having sauces/dips that I DID like. At first I'd drench it in the dip, now I love it with or without the dip. I also rarely had veggies, fruit, anything wheat (bread, etc.), and so on growing up. It was a longgg time before I started enjoying and actually craving these things over unhealthy, fatty tasting options. Kudos to you for wanting to start eating healthy. For me, eating foods that were healthy, but fulfilled my tastebuds requests made the transition the easiest.
I love to always try new things w/ chicken. There really is a lot that you can do.
I took advantage of spices. I love spicy food, it can make a healthy/boring/bland meal taste amazing.
I have a big sweet tooth. Skinny cow ice cream has helped w/ this.
I also took advantage of the crock pot. It's hard not to like carrots when they're so soft and covered in a delicious creamy sauce! There are tons of recipes here, you just have to look through the forums.
I also love skinnytaste.com. Lots of good recipes that are incredibly delicious!
Good luck!0 -
Good for you for trying new things. That's half the battle. Just ignore the troll and negative poster. Obviously they have nothing better to do with their time than try and bring you down! There are lots of great ideas on this thread for you to try . Have fun with it. 0
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