Favorite Healthy Recipes

I love food in general so I basically take my own recipes and try to adjust them now to make them alittle healthier. For example when I have pasta I use turkey sausage and use my own home canned tomatoes to create a "sauce".
My favorite healthiest would probably be my breakfast... one whole egg plus one or two egg whites pan fried with cooking spray and various veggies such as zucchini, squash, spinach, chard. Then I have some fresh tomatoes diced up on top with feta cheese (on occasion) and maybe some cantelope. If I'm super hungry I may have a slice of whole grain toast.
YUM.. now I'm hungry...

You have gone great losing weight
Love your recipe, gonna try soon
I have just started today............
One recipe I use alot is a salad of greens, any fresh vegetable I have on hand, tunna fish a lil lite mayo, yum!
Sue

I love to make stir fry with many kinds of vegetables. I put either shrimp or chopped chicken in with the vegetables. I just eat a large portion of that and skip the rice.

I have become a fan of turkey bacon instead of regular bacon. It is great in an omelette with co jack cheese. Omelettes keep me filled up for hours.

I have a favorite chicken salad recipe...I buy a bag of frozen chicken breasts and grill them. Let them refrigerate overnight so they are cold. Shred them in the food processor or with a fork, then add salt, pepper, a handful of roasted almonds, (not salted), about two cups of of halved, seedless red grapes and just enough Miracle Whip FREE to make it stick together a little. It is wonderful!

This is the MOST YUMMY recipe....you'll want to lick the plate clean!!

Caribbean Tuna Salad
INGREDIENTS:
• 2 cooked tuna steaks, cut into 2-inch pieces (about 3 cups) ***You can use water packed canned tuna if you dont have time to make the steaks.***
• 1 cup ripe mango, diced
• 1 red bell pepper, seeded and chopped
• 1/2 cup scallions, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1 1/2 tbsp natural peanut butter, unsalted
• 1 tbsp rice wine vinegar
• 1 tbsp fresh lime juice
• Sea salt and ground black pepper, to taste
• 4 Bibb lettuce or radicchio leaves
• 4 tbsp dry roasted peanuts, unsalted

INSTRUCTIONS:
1.In a large bowl, combine tuna, mango, red pepper, scallions and cilantro. Toss to combine and set aside.
2.In a small bowl, whisk together broth, peanut butter, vinegar and lime juice. Add it to tuna mixture and toss gently to coat tuna and vegetables. Season, to taste, with salt and black pepper.
3.Arrange lettuce leaves on separate plates and spoon 1/4 of tuna mixture into each. Top with roasted peanuts just before serving

Nutrients per 1-cup serving: Calories: 260, Total Fat: 12 g, Sat. Fat: 2 g, Carbs: 18 g, Fiber: 4 g, Sugars: 12 g, Protein: 22 g, Sodium: 135 mg, Cholesterol: 25 mg