4 Easy Tips On How To Make Healthy Recipes
For many people, making healthy recipes seems too difficult and time consuming...
But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it!
Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.
Healthy Recipe Tip #1:
Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families.
In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.
When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week.
Healthy Recipe Tip #2:
Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you'll help to increase their interest in healthy eating right away.
It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.
Healthy Recipe Tip #3:
Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money.
When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items.
Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.
Healthy Recipe Tip #4:
Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier.
Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals.
Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice.
I hope you found these healthy recipe tips easy as pie!
Healthful Cooking Choose Ingredients Wisely
When preparing your next health-conscious menu, consider this fact: Nutritionists say that knowing where your ingredients come from can be almost as important as knowing what ingredients to use.
That's one reason food such as certified Wild American Shrimp has become popular. They are caught fresh in their own natural environment from the South Atlantic and Gulf of Mexico-and they are a health-conscious choice for consumers. A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein-47 percent of the daily value for protein.
Monica Pope, owner and chef of the Houston restaurant T'afia, has built an entire menu around fresh, regional fare. She recommends that consumers ask for certified Wild American Shrimp and purchase local ingredients at their grocery store, favorite restaurant or seafood counter. Not all shrimp are created equal-wild-caught shrimp has a distinctive flavor. Most shrimp sold in American stores are pond-raised imported, so be sure to ask for Wild American Shrimp caught by fishermen.
"You're not only choosing the best-tasting seafood possible, you're also helping to support an entire industry and way of life," says Pope. Try these recipes:
Turmeric Shrimp With
1 lb Wild American Shrimp, cleaned
21/2 cloves garlic
2/3 teaspoon salt
1 small bay leaf
1/3 tablespoon fresh-squeezed lime juice
21/2 cups water
2/3 teaspoon turmeric
3 tablespoons lime juice
1/3 tablespoon red chili powder
3 tablespoons cilantro, chopped
Place the peeled garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoon lime juice and the 2/3 teaspoon turmeric. When the water is boiling, add the shrimp, stirring, and cook just until opaque, about 2-3 minutes at most. Do not overcook! Drain.
Immediately spread the shrimp onto a large baking sheet to cool, as they will continue to cook. Mix the additional lime juice, red chili powder and additional turmeric together and pour over the warm shrimp. Toss until well-combined. Add the chopped cilantro leaves to the cooled shrimp.
1/2 bag chickpeas
11/2 bulbs roasted garlic
1/8 cup fresh-squeezed lemon juice
1 preserved lemon
2 avocados, ripe, remove pits & scoop out flesh
1 tablespoon curry powder
salt & pepper to taste
Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.
NOTE: To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx. 30 minutes.
Mound the Hip Hummous in the middle of the plate and surround with the Turmeric Shrimp.
Fantastic Low Carb Desert Recipes Uncovered
There are many ways of lowering your carbohydrate intake, even when you crave deserts. Try this cheesecake recipe:
Low Carbohydrate Recipe
3/4 pound grated aged asiago cheese
1-1/4 pound cream cheese at room temperature
1 clove of garlic, minced
1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste
Preheat oven to 350 degrees.
Beat asiago and cream cheese with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Add garlic and tarragon and combine well. Add salt and pepper to taste.
Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes.
Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.
Or try this recipe, for Chocolate Meringue Kisses:
Chocolate Meringue Kisses
Low Carbohydrate Recipe
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Carb count for total recipe: 28.7g. Number of cookies varies depending on size.
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.
Berries and Roasted Pecans
Low Carbohydrate Recipe
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.
To serve: Pre-heat oven to 350-degrees.
Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.
In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.
Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.
Recipe makes four to six servings.
Blackberry Ice Cream
Low Carbohydrate Recipe
1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries
Mix first five ingredients together; heat to a gentle boil.
Remove from heat and chill.
Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.
Nutrition information per serving:
Total Fat: 18.7g
Total Carbohydrates: 6g
Low Carbohydrate Recipe
4 ounces heavy cream
One chocolate (or cappuccino) Atkins shake mix
Stevia to flavour (optional)
Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk).
Scoop into individual serving dish. Chill for 30 minutes.
Recipe makes two servings.
Carbohydrates: 2.5g per serving
Fast And Healthy Family Favorites
Fast food can be healthy food if you know where to look. And the easiest place to find healthy fast food is in your kitchen.
The new "Pillsbury GOOD FOR YOU!" cookbook can help families with the daily challenge of making fast, healthy and flavorful dinners despite today's busy schedules. The book features 170 healthy, delicious recipes that contain less fat, sugar and salt than regular recipes. All can be prepared in 35 minutes or less, with more than half of the recipes taking 20 minutes or less. Here's a tasty "Super Express" sample:
Spicy Chinese Chicken Tacos
Start to Finish: 20 Minutes
1 box (4.6 oz) taco shells (12 shells)
3 boneless skinless chicken breasts (3/4 lb), cut into thin, bite-size strips
1 teaspoon grated gingerroot
1 small clove garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 large green onion, sliced
1/4 teaspoon crushed red pepper flakes
11/2 cups shredded iceberg lettuce
1. If desired, heat taco shells as directed on box.
2. Heat large nonstick skillet over medium-high heat. Add chicken, gingerroot and garlic; cook 3 to 5 minutes, stirring often, until lightly browned.
3. Stir in soy sauce, honey, onion and pepper flakes to coat. Reduce heat to low; cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.
4. To serve, place scant 1/4 cup chicken mixture in each taco shell. Top each with lettuce. Serve immediately.
6 servings (2 tacos each)
Serving Size: 1 Serving
Calories: 180, Calories from Fat: 60% DV, Total Fat 7g, Saturated Fat 1g, Trans Fat 1.5g, Cholesterol 35mg, Sodium 260mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 4g, Protein 14g, Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 6%, Exchanges: 1 Starch, 11/2 Very Lean Meat, 1 Fat; Carbohydrate Choices: 1
Besides delicious recipes, the cookbook also contains quick tips for better nutrition, on-the-go dinner ideas, easy-to-assemble fruit desserts and a pantry makeover. Look for it wherever books are sold.
Round Up Some Flavor Ranch Dressing Can Add An Old West Flavor To Foods Such As Grilled Steak Panini
There's a simple and tasty way to round up healthy meals and corral great taste. Delicious ranch dressing adds a touch of the Old West to almost any meal.
Now you can get great ranch naturally. Litehouse Ranch Dressing has no preservatives, no MSG and, because it's made with heart-healthy canola oil, no trans fats, which have been linked with a greater risk of heart disease.
That means you can make healthy recipes that can still get your little dogies to come stampeding to the dinner table. Grilled steak panini with ranch dressing can be a hit with kids and adults. Serve it as a hearty lunch meal, cut up as appetizers or with a tossed salad and a side of corn for dinner.
Grilled Steak Panini
4 slices sourdough or artisan bread
1/2 pound steak
4 roasted red peppers
1/4 cup Litehouse Homestyle Ranch, Rustic Ranch or Jalapeno Ranch Dressing
Grill, broil or panfry steak until the degree of doneness is reached. Allow to cool 5 to 10 minutes. Slice against the grain or diagonally and set aside. Preheat panini press, George Foreman Grill or skillet. Spread Litehouse Ranch Dressing on bread, using more as needed. Layer 1/2 the sliced steak and top with 2 roasted red peppers. Grill approximately 2 to 3 minutes. If using a skillet, turn and grill on other side. Makes 2 servings.
Italian Bagel Chips
Italian bagel chips takes plain bagels and making them into something special. Add some wonderful seasoning and what seemed old and boring before has a whole new lift to it. Use these chips with a variety of dips and you'll please even the pickiest of eaters.
What you'll need:
- 6 plain bagels (thinly sliced)
- 4 Tbsp extra-virgin olive oil
- 1 glove garlic (minced)
- 1 Tbsp minced fresh rosemary
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 Tbsp freshly grated parmigiano-reggiano cheese
First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Next place bagel slices in a single layer on the baking sheets. Make sure you don't double the slices up on the backing sheets, they won't bake properly. If needed, bake the bagel slices in batches.
In a small bowl, combine the olive oil, garlic, rosemary, salt and pepper. With a pastry brush, brush the tops of the bagel slices and top with a little sprinkling of the cheese.
All that's left is to bake these yummy Italian bagel chips for 15 to 20 minutes or until they become crisp and turn a golden brown color and the cheese has melted. Remove from the oven and let cool slightly. I like to cool them on cookie racks. You can serve them warm or make them ahead of time and store them in an airtight container.
This recipe makes 60 to 120 chips. Make more than you think you'll need as they disappear fast!
A wonderful dip to try with these bagel chips is Gouda Cheese Onion Dip. You can find this recipe on my web site. Just check the information below.
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Brownie Inspires Cupcake
The allure of the cupcake has gone beyond children's party fare. All the world, it seems, has a passion for cupcakes these days. Cupcake bakeries are opening across the country. Cookbooks devoted to the art of the cupcake are turning up in bookstores.
Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. The cupcake has arrived and with more variations on the cake theme than ever.
When a cupcake crosses with a brownie, a satisfying, deep chocolate flavor is presented in the form of a little cake. Brownie cupcakes make a deliciously dense cake, especially tasty with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, a great option for quick cleanups.
Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze, excellent for lunchboxes. For the full cupcake effect, traditional buttercream frosting dresses up the brownie cupcakes for a party.
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
11/2 cups sugar
11/2 teaspoons vanilla
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2 to 3 tablespoons milk
Heat oven to 350
Shrimp Egg Lovers Take Heart Gurus Say They Re Low In Fat And Good For You
I love shrimp! I love eggs! I begged and pleaded, don't take them away from me. All these years the nutritional gurus have been telling us they're high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you.
This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated fatty acids, which lead to the formation of high-density lipids, commonly known as "good cholesterol". Consuming shrimp may actually lower blood cholesterol levels.
So, here's a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it's still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here's a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste.
Shrimp in Spicy Mustard Sauce
12 oz. shrimp, peeled, deveined
2/3 cup fat free
How To Cut The Cost Of Feeding Your Familly In Half And Eat Better
3:23 PM 5/11/2006Author: Lucien BEauley
After more than 30 years of practiced shopping to save money, My wife and I can truly claim victory. Having produced 3 boys early, we had to find ways to feed all five of us with the best food for the least amount of money, since my wife stayed home with the children(most of the time), so there was only one paycheck.
A few basic suggestions:
1- Buy "store brand" name whenever possible.
2- buy as little "prepared" foods as is possible.
3- Keep stock of these low-cost and high nutritional value foods:
Pasta, dried beans and rice.
4- Set some time aside for bulk meal preparation that can be frozen for later use when
time is more critical.
How you prepare your food stocks will also contribute to your monthly food expense since your cooking costs are part of your food bill. Some suggestions here might not be so obvious, such as using your microwave, assuming your have one, instead of your stovetop or oven, be it gas or electric. Most people do not realize that stovetop cooking can be 3 or more times more expensive than using your microwave and that the specific savings depends on the make and model of the electric or gas stove you use and the size of the microwave. In most cases, the cost saving switching the greater part of preparing your meals to the microwave will be very noticable after the first month.
A great familly cost savings meal !
Combination Stovetop, Microwave cooking...
Here is how to enjoy Oriental Rice at less than 25% the cost of your favorite restaurant.
place 2 cups long grain white rice in 4-quart pyrex container.
Add 3 cups water (2 3/4 cup for slightly firmer rice)
With Microwave set on High, set timer to 20 minutes
Start Microwave and run for first 15 minutes uncovered.
Place cover over container and run for the 5 remaining minutes.
Stir and fold rice gently to aerate.
To cooked rice, add:
Add 1 Tbls. Soy sauce, 1 Tsp. Garlic powder and 1 Tsp. Sesame seed oil
In large frying pan or Wok:
1 medium Green Pepper(chopped course)
1 medium Onion(chopped course)
1 8-oz. can, or 8 oz. fresh sliced Mushrooms
1 8-oz. pack bean sprouts
1 Tbls. Peanut oil
Those with preference can stir fry shrimp, cubed pork, or chicken in 8-oz helpings and add to above.
Add to rice preparation and fold well.
Add more Soy sauce and Sesame seed oil as needed.
Recipe above can use spagetti in place of rice for an oriental Lomane touch and sprinkling finished platter with chopped scallions in an amount to your likings.
Using this simple approach with a familly of five and improving on it daily could put $300-$400 extra in your budget every month.
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