HEALTHY RECIPES
The recipies on this page are a few of my favorites that I have collected from other sites. As well as one that was found a magazine. Enjoy!
White Chicken Chili {Spark people}
INGREDIENTS
1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 (4 oz cans) green chilis
1 lime
3/4 c low fat, shredded monterey jack cheese
DIRECTIONS
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
INGREDIENTS
1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 (4 oz cans) green chilis
1 lime
3/4 c low fat, shredded monterey jack cheese
DIRECTIONS
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Easy Balsamic Chicken { Sonoma Diet}
PREP: 15 minutes MARINATE: 1 to 4 hours GRILL: 10 minutes MAKES: 4 servings
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced (1 1/2 teaspoons minced)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.
Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, kosher salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Drain, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
Oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400°F oven for about 15 minutes or until chicken is no longer pink (170°F
PREP: 15 minutes MARINATE: 1 to 4 hours GRILL: 10 minutes MAKES: 4 servings
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced (1 1/2 teaspoons minced)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.
Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, kosher salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Drain, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
Oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400°F oven for about 15 minutes or until chicken is no longer pink (170°F
Mediterranean Pork Chops {Sonoma Diet}
The garlic and rosemary make these Mediterranean chops mouthwatering!
PREP: 10 minutes ROAST: 35 minutes OVEN: 425°F/350°F
MAKES: 4 servings
4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 to 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
3 cloves garlic, minced (1 1/2 teaspoons minced)
1. Sprinkle chops with kosher salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
2. Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes. Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through the side of a chop registers 160°F (make sure tip of thermometer does not touch bone).
Nutrition Facts per serving: 147 cal., 4 g total fat (2 g sat. fat), 71 mg chol., 288 mg sodium, 1 g carbo., 0 g fiber, 24 g pro.
The garlic and rosemary make these Mediterranean chops mouthwatering!
PREP: 10 minutes ROAST: 35 minutes OVEN: 425°F/350°F
MAKES: 4 servings
4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 to 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
3 cloves garlic, minced (1 1/2 teaspoons minced)
1. Sprinkle chops with kosher salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
2. Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes. Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through the side of a chop registers 160°F (make sure tip of thermometer does not touch bone).
Nutrition Facts per serving: 147 cal., 4 g total fat (2 g sat. fat), 71 mg chol., 288 mg sodium, 1 g carbo., 0 g fiber, 24 g pro.
Spiced Beans & Apples {From a magazine}
One 30oz. can of Pork & beans,One Large apple, cut into chunks & cinnamon.
Pour beans & chunks of apple into a large skillet. stirring constantly till hot. Sprinkle in the cinnamon{to how spicy you want it.} Remove from heat. Serve as a side dish or a main meal with a green veggie. This recipie serves 4-6 people for a main meal or as a side dish. If for one person, there are 4-6 servings.
Pour beans & chunks of apple into a large skillet. stirring constantly till hot. Sprinkle in the cinnamon{to how spicy you want it.} Remove from heat. Serve as a side dish or a main meal with a green veggie. This recipie serves 4-6 people for a main meal or as a side dish. If for one person, there are 4-6 servings.
Low Carb Peanut Noodles {my own recepie}
one pkg of dreamfields pasta {Lingunie,elbows or spegetti,}one bottle of Kraft Asian Toasted Sesame light dressing, your favorite type of shredded cheese{how much ever you want in it} chopped nuts{Almonds or chopped peanuts}
red pepper flakes to taste, a dash of minced garlic & a dash of onion power.
Cook pasta like normal. Once it's cooked, drain it & put it back in the pot {over a medium heat}. Immediately add the bottle of dressing pouring slowly & stirring to satuarate noodles{how much dressing you want also depends on your taste}, then the nuts,the shredded cheese, the red pepper flakes, minced garlic & onion power. Stir more untill cheese is melted & all ingredients are blended. Serve in bowls or on paltes. Serves 6
red pepper flakes to taste, a dash of minced garlic & a dash of onion power.
Cook pasta like normal. Once it's cooked, drain it & put it back in the pot {over a medium heat}. Immediately add the bottle of dressing pouring slowly & stirring to satuarate noodles{how much dressing you want also depends on your taste}, then the nuts,the shredded cheese, the red pepper flakes, minced garlic & onion power. Stir more untill cheese is melted & all ingredients are blended. Serve in bowls or on paltes. Serves 6
For more recipes you are welcome to email me @ [email protected]
If you want me to send you some recipes I will send you five for $1, but please first email me & I'll let you know where to send your yourself addressed envelope & the $1.
Thank you so much for checking out my website. I hope it inspires you to "GET HEALTHY FOR LIFE!"
If you want me to send you some recipes I will send you five for $1, but please first email me & I'll let you know where to send your yourself addressed envelope & the $1.
Thank you so much for checking out my website. I hope it inspires you to "GET HEALTHY FOR LIFE!"