Share Your Favorite Healthy Recipes!!

[ACMESkydiver 0]

That gumbo is GOOD! I have some left over in the fridge...however, I think I'll substitute something else for okra next time. I'd never had it before, and I don't think I care for it.

~Jaye
Do not believe that possibly you can escape the reward of your action.

[ACMESkydiver 0]

I did that pork tenderloin/sweet 'tato apple thingy tonight, and man was it GOOD!
I prolly ate too much.

Anyhoo, many of these healthy recipes have no dairy, no wheat/gluten, and no overly-processed foods or refined sugars.

I can actually make ONE MAIN DISH for the whole family! This is a happy day.

~Jaye
Do not believe that possibly you can escape the reward of your action.

[karenmeal 0]

I'm glad that you liked it! We had it for dinner last night.

"Life is a temporary victory over the causes which induce death." - Sylvester Graham

[grue 1]

http://dropzone.com/cgi-bin/forum/gforum.cgi?post=2685513

There's my chicken and corn soup recipe.

cavete terrae.

[NWFlyer 2]

Quote

That gumbo is GOOD! I have some left over in the fridge...however, I think I'll substitute something else for okra next time. I'd never had it before, and I don't think I care for it.

Okra seems to be one of those veggies ... either ya love it or you hate it. Glad you liked it overall, though.

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke

[karenmeal 0]

Well.. here is my chicken and corn soup.. but thai style.

Velvet corn soup with Chicken (or shrimp)

1 tspn canola oil
3 cloves garlic
1 tsbp minced fresh ginger
1/2 tspn hot chili paste
4 cups reduced sodium chicken broth
8 ounces of either thinly sliced, cooked chicken breasts, or of frozen cooked salad shrimp
2 tspns thai fish sauce
1 tsbp water
2 tspn cornstarch
1 tspn sugar
1 tspn asian sesame oil
1 egg lightly beaten
1/4 cup chopped fresh cilantro
1/4 tspn paprika

1. Heat a large non-stick saucepan over medium heat. Swirl in the oil, then add garlic, ginger and chili pasta. Cook stirring until fragrant for 1 minute.
2. Stir in the broth, corn, shrimp/chicken, and fish sauce; bring to a boil. Simmer until the flavors are blendd, 15 minutes.
3. Meanwhile, whisk the water, cornstarch, sugar and sesame oil in a small bowl until blended; sitr into the soup. Stir in the egg. Return the soup to a simmer and cook until the soup thickens slightly and the egg sets into long strands. ABout 3 minutes. Stir in the cilantro and paprike and serve at once.

Makes 4 servings, Per serving: (1 1/2 cups) 201 cal, 6 g Fat, 2 g fiber.

I love this soup. I usually make it when I've overeaten earlier in the day but am still really hungry. A bowl of this fills you up, but it's so low calorie you can eat more if you want.

"Life is a temporary victory over the causes which induce death." - Sylvester Graham

[NWFlyer 2]

Hey, Karen ... I don't see the corn! How much goes in this recipe?

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke

[karenmeal 0]

Velvet corn soup with Chicken (or shrimp)

1 tspn canola oil
3 cloves garlic
1 tsbp minced fresh ginger
1/2 tspn hot chili paste
4 cups reduced sodium chicken broth
1 can creamed corn
8 ounces of either thinly sliced, cooked chicken breasts, or of frozen cooked salad shrimp
2 tspns thai fish sauce
1 tsbp water
2 tspn cornstarch
1 tspn sugar
1 tspn asian sesame oil
1 egg lightly beaten
1/4 cup chopped fresh cilantro
1/4 tspn paprika

1. Heat a large non-stick saucepan over medium heat. Swirl in the oil, then add garlic, ginger and chili pasta. Cook stirring until fragrant for 1 minute.
2. Stir in the broth, corn, shrimp/chicken, and fish sauce; bring to a boil. Simmer until the flavors are blended, 15 minutes.
3. Meanwhile, whisk the water, cornstarch, sugar and sesame oil in a small bowl until blended; sitr into the soup. Stir in the egg. Return the soup to a simmer and cook until the soup thickens slightly and the egg sets into long strands. ABout 3 minutes. Stir in the cilantro and paprike and serve at once.

Makes 4 servings, Per serving: (1 1/2 cups) 201 cal, 6 g Fat, 2 g fiber.



Whoops! Forgot the corn. I hope nobody goes and makes that without checking this thread.. I can't go back and edit it anymore.

"Life is a temporary victory over the causes which induce death." - Sylvester Graham

[skymama 37]

I made this for the first time last night and it was a big hit, so I thought I'd share. This is really quick and easy to make, especially if you have an indoor grill.

Spicy grilled fish with tomato-corn relish

1 T. fresh lime juice
1 tsp. cajun seasoning, divided
1 cup cherry tomatoes
1/2 cup frozen corn, thawed
2 T. diced red onion
2 T. chopped fresh cilantro
2 (6 oz) catfish or tilapia filets
lime wedges

1. Combine lime juice and 1/4 tsp of seasoning in medium bowl; stir to mix well. Add tomatoes, corn, onion and cilantro and toss. Set aside.

2. Preheat indoor grill. Sprinkle fish with remaining seasoning. Grill 3-4 min. until fish flakes easily. Serve with lime wedges and relish.

Makes 2 servings. 285 cal, 13g carbs, 28 g protein, 13g fat, 3g saturated fat, 2g fiber, 80mg cholesterol, 367mg sodium

Note: I heated the relish in the microwave for a few min. instead of serving it cold. I also served it with Spanish rice, which made a yummy meal.

She is Da Man, and you better not mess with Da Man,
because she will lay some keepdown on you faster than, well, really fast. ~Billvon

[ACMESkydiver 0]

New recipe I did this morning that I am HOOKED ON!!!

"You-Can't-Tell-They're-Low-Carb-Blueberry-Cheese-Blintzes"

1 cup lowfat (2%) cottage cheese
3 eggs
3 egg whites
3 tablespoons almond meal/flour
1/2t salt

Blend all ingrediants in blender just until smooth. Heat up a fry pan on medium heat. Spray with non-stick spray (light, if available) or mist with olive oil.
Pour ingredients into pan to form crepes approx 5-6 inches across. When crepes are bubbly on top and edges look cooked, flip.

Now, here's the BEST part :
Filling
3 Tablespoons cream cheese (those who want lower fat/calories can go with light cream cheese or fat-free, or cottage cheese if they choose, but it ups the carb count)
1 t Splenda or other calorie-free sweetner.
Mix in a small bowl with a spoon until blended.
Walden Farms calorie-free blueberry fruit spread

Spread about 1 teaspoon cream cheese mixture and 1-2 teaspoons blueberry fruit spread onto each blintz. Fold each in half, then half again, so you have kind of a triangle shape.

You will end up with somewhere between 12-15 blintzes, depending on how big you pour your crepes. This recipe makes 2 servings, so that's right, you get to eat 6-7 yummy blintzes for one serving!! Woo-hoo, yummy food!!

Here's the low-down:

Per serving BLINTZES WITHOUT FILLING
298 calories
15 gm fat
8 gm carb
33 gm protein

Filling:
152 cal
15 gm fat
1 gm carb
3 gm protein


You'll thank me for this if you're jonesin' for sweets.

~Jaye
Do not believe that possibly you can escape the reward of your action.