Home » Blog » Cooking Light Recipe » What are some healthy recipes? I love to cook ?
Posted on Aug 20, 2010 under Cooking Light Recipe
I love cooking but i am trying to be healthy this month what are some healthy, and light meals recipes i can cook?
August 20 2010
Shrimp Stir-Fry (Or add chicken or thinly sliced beef)
Chop into small chunks 1/2 egg plant, 1/2 yellow squash, 1/2 green squash, slice 1 celery stalk, cut 1 carrot into thin sticks, slice 1/2 small onion and dice 3 cloves garlic. Place in hot frying pan with 1/2 tbsp canola oil. Cook until onion is opaque and carrots have slightly softened… apx 5 minutes over medium high heat. Add 1/2 lb shrimp… defrosted/pre-cooked or raw okay…cook until shrimp are pink and/or thouroughly heated. Serve over long grain or white rice, or rice-noodles. Add a splash of soy sauce.
1/2 head of lettuce – shredded 1 medium sized tomato – diced 1 bag of fat free tortilla shells 1 small container of fat free sour cream 1 small bag of low-fat shredded cheddar cheese 1 bag of frozen pepper stir fry (contains onions and peppers – cheaper than buying fresh peppers) 1 packet of taco seasoning – low sodium 1lb chicken breasts – cut into thin strips
Spray a little pam into a large skillet pan. Put over medium-high heat, and add the chicken – cook until chicken is white. Add the bag of stir fry peppers and onions. Cook until everything is done and then prepare the packet of taco seasoning (usually mix the taco seasoning with 3/4 cup of water) and cook on high for about 5-10 minutes – until most of the liquid evaporates. Shred the lettuce and dice the tomatoes and warm the tortilla shells in the microwave for 20 seconds. Put all ingredients inside of the tortilla shell, wrap up and enjoy.
Rachael Ray’s Chicken Fajita Tortilla Soup is awesome. Just search it on google and I promise you’ll find it.
I altered one of her other recipes from her cookbook and came out with this:
Sweet Baked Chicken With Spicy Tomato Chutney.
1, Cover your chicken breasts with finely chopped parsley, cilantro, scallions, salt, and pepper. Then give them a light coat of brown sugar. (Maybe a tablespoon on each breast)
2. Throw them in the oven on 350 for 15-20 minutes. I always pound out my chicken so it cooks faster.
3. Take 6 plum tomatoes. (This is assuming your making 4 chicken breasts) Cut them into big chunks. Drizzle a sauce pan over medium heat with some olive oil. Chop up 2 garlic cloves, seed half of a jalapeno, then chop up the whole thing. (So half the seeds and ribs are going in, Spicy, I know!) and some red onion or a shallot. Throw them in there when the pans hot. Careful – you don’t want to burn your garlic. Wait a minute, then add your tomatoes. Throw in some cumin, coriander, salt, pepper. This is all to taste,
4. Now it’s time to add liquids. This is ALL up to you. Add about one turn of the pan of something salty. A dark vinegar, maybe sherry, soy sauce, red wine vinegar. Whatever you have in your pantry. Then add a couple tablespoons of brown sugar. Next, about 1 cup of water.
5. Bring up to a boil, then let simmer until your liquid is gone and you have a spicy tomato chutney.
Your chicken breasts should be done, make sure you get all the brown sugar drippings in your baking dish all over the chicken, then top it with your chutney.
Chicken and Dumplings
1 whole chicken 1 bay leaf 2 tsp garlic salt 6 black peppercorns 6 cups of water 1 cup baby carrots 1 package refrigerator biscuits (10 â€“ 12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
1 lb hamburger 1 c chopped onion 1 t minced garlic 1/4 tsp Pepper 1 can beef or broth 2 cans water 3 tsp beef soup base (heaping) 1 1/2 tsp Italian seasoning OR 1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme. 16 oz Can whole tomatoes, broken into bite sized pieces 8 oz can kidney beans, un-drained 1 1/2 c sliced carrots 1 c frozen green beans or 2 zucchini, chopped 1 c frozen lima beans or corn 1 can of garbanzo beans (chick peas)
Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.
Easy and good. In a large pot add tomato juice and water to make a veggie broth. Add chopped onion, zucchini, carrots, celery. Add canned kidney beans- rinsed. Add a bay leaf or two, celery salt (optional),and pepper. Precook your favorite pasta in another pot. Rinse and add to soup pot. Discard bay leaves before eating. Good with fresh grated parm!
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix 1 cup sugar 3 tablspoons plus 1/3 cup of unsweetened cocoa powder 1/2 cup milk 1 tp vanilla 1 2/3 cup hot water Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
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