3 Quick Recipes For A Bit More Variety In My Diet?

I don't eat particularly well, but even worse, I seem to eat the same 6 meals on rotation! Can anyone give me 3 recipes I might try that are very quick to prepare and full of nutrition. Thanks3 Quick Recipes For A Bit More Variety In My Diet?
Citrus Tequila Chicken





3lbs de-boned chicken thighs (you can substitute white meat if you're a pansy)


1 cup citrus juice (about two limes, three lemons, the remainder OJ)


录 cup tequila (ah, the frat boys would be proud)


录 cup olive or vegetable oil


录 cup fresh chopped herbs (tarragon, thyme, rosemary, cilantro)


1 fresh jalapeno, seeded and minced (or 1 teaspoon red chili flakes, or Tabasco)


2 teaspoons each salt and fresh cracked pepper


Ok, marinate everything for about 24 hours. Crazy, I know. Drink remainder of the bottle of tequila while you're waiting.





Now, pre-heat the oven to BROIL and cook marinated chicken for about 8-10 minutes or until the chicken starts to turn golden. Reduce heat to about 300 and cook another 15-20 minutes.





The way I usually prepare this (other than drunk) is that I'm over a pit bbq on Sand Island off the coast of Pensacola, no joke. I think this really should be cooked over a wood-burning grill. Oak or Pecan works best. If you cook on the grill, get a nice hot fire going and keep it turning for about 15-20 minutes.








Ginger Garlic Pork with Pan-Sauteed Shitake Mushrooms





1/2 pound of Pork Tenderloin (per serving)


1 teaspoon finely minced ginger (you can get this in a jar, almost as good)


2/3 teaspoon finely minced garlic (ditto for the ginger)


3 tablespoons Chinese Soy Sauce (if you only have Japanese, like Kikkoman, add 陆 teaspoon sugar)


陆 teaspoon toasted sesame oil


1 cup freshly chopped shitake mushrooms


录 cup freshly chopped green onions


1 tablespoon corn starch


Marinate the whole or portion of pork tenderloin, ginger, garlic, sesame oil, and soy for 24 hours, 36 hrs max. Hang out and drink sake with friends. Or alone.











Pre-heat oven to 350F. Put the tenderloin in the oven and cook for about 40 minutes or so.











In a saut茅 pan, heat up some more sesame oil (maybe another 陆 teaspoon) with several tablespoons canola or vegetable oil. Or something of the like. But not motor oil, which opens up a much larger discussion. Anyway鈥aut茅 the mushrooms and green onions until the mushrooms are nice and soft. Now, add maybe 陆 cup of either water or beef broth. When that is warmed up, spoon out a little liquid and make a soft paste with the corn starch, then add more to give it more of a soupy consistency. Add that to the hot mixture slowly and let thicken. Add more of the corn starch if you really need it, but be careful, dammit!











Now, take out the tenderloin, let rest for 5 minutes (yep, you gotta rest your meat for a few after you鈥檝e gotten it hot), slice, and spoon over with the mushroom sauce you just made. Serve over Jasmine rice or with some pan saut茅ed vegetables.





Lover's Breasts











2 whole skinless breasts of chicken (yeah, you thought I was going soft porn on you...)


1/2 cup all purpose flour


Extra virgin olive oil


salt and pepper to taste


Asparagus-Hollandaise mousse


1/2 teaspoon freshly shredded Romano cheese


Between two sheets of.....wax paper, and with whatever big and heavy you've got (even your fists), gently pound the breasts to about 1/4 inch thickness.











Heat the oil in your pan to medium-high and your oven to 350F











Dredge each breast in the flour/salt/pepper mixture, shaking off the excess. Brown in the pan 2 minutes a side or until the chicken has some crispness and a light brown color. Place on a paper towel to drain the excess oil, then finish in the oven 5-7 minutes.











Place one breast on a plate, so that it looks like a heart when it's at the place setting. Put a ';V'; of the asparagus-hollandaise mousse on each breast, then sprinkle with a little Romano. Serve with roasted aspargus. Stare dreamily into the eyes of your date. Or your spouse. Or whoever happens to show up.





Hollandaise Sauce


Egg yolk, 1 per serving


Butter, 3 tablespoons


White wine, tablespoon


Lemon juice(optional, but gives it a nice tangy flavor), 1 teaspoon


Salt, just a touch


Water, 1 tablespoon


Add a couple cups of hot water to an empty saucepan and set it on medium high heat.





Melt the butter and salt either slowly in the microwave or in a pan so that its completely melted, put that to the side. Whip the egg yolk(s) in a large stainless bowl, slowly adding liquids, until it's fairly light and fluffy.





Slowly add the melted butter to the egg yolks, constantly beating with the whisk.





Reduce heat of the water in saucepan to med-low. Place the stainless bowl with the sauce over this(it should fit so that 2/3-3/4 of the bottom of the bowl is exposed to the hot steam) and continue stirring well.





Constantly stir the sauce for a couple minutes until it thickens to the consistency of custard. Your control over the heat is the single greatest factor in your success.





A VARIATION:





Asparagus-Hollandaise Mousse





Simple, my friends. Just poach, then cool 1/2 cup of asparagus tips. Then, instead of cooking the hollandaise, put the egg/water/wine into a blender WITH the asparagus tips, then slowly add the hot melted butter. Rock on, flavor!3 Quick Recipes For A Bit More Variety In My Diet?
Chinese Noodle Stirfry





Ingredients





50g noodles


4 sliced mushrooms


large handful brocolli


6 cherry tomatoes


12 mange touts (cut in half)


1cm square cube ginger sliced


finely sliced chilli


soy sauce


olive oil


1 tsp boullion powder





Chop the vegetables. Heat the oil in a pan and put in the vegetables with the ginger and chilli and fry gently for 5 minutes.





Put the noodles in a pan with the specified amount of water. Add the boullion powder and stir.





Add the soy sauce to the vegetables and continue to simmer. When the noodles are nearly ready add them and the remaining water to the vegetable mix and stir throughly. Once all the water has disappeared serve. If you like it extra spicy add some black pepper.





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Lentil Dahl





Ingredients





I tin of lentils


curry spices or paste


small tin of tomatoes


1 brown onion


1 clove garlic


olive oil


salt and pepper





In the recipe the spices are not specified as often people have a preferred curry paste or spice mixture that they like to use. However, if you do not have this then I would suggest using 1 teaspoon each of turmeric, coriander, cumin and a pinch of chilli powder (unless you like it really hot then add a bit more).





Heat the oil in a non-stick pan and add in the garlic and onion (very finely chopped) and the spices. Gently cook until the onion is see through. Blend the tomatoes in a food processor and drain and wash the lentils. Add these into the pan and cook on a very low heat for 20 minutes. Then taste to see if the mixture needs seasoning and add salt and pepper to taste.





Serve with brown rice for a really healthy dish.


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Vegetable Fajitas





Ingredients





1 red pepper


1 green pepper


1 yellow/orange pepper


10 closed cup mushrooms


1 onion


tortilla wraps


salsa





Slice the peppers, the onions and peel the mushrooms and chop them in half. Cook them in a griddle pan with a little oil (or a normal frying pan).





When they are cooked warm the tortilla chips in the oven for a few minutes and then spoon in some vegetables and cover with some salsa.





Roll up and eat while still warm.





They are also nice served with guacamole, soya cheese and/or vegan mayo.
Bacon, Lettuce, Tomato and California Avocado Sandwich


Ingredients:


1/6 Pounds bacon, slice


1/12 Cups mayonnaise


1/16 Cups Thousand Island dressing


2 slices whole wheat bread (can be toasted)


1 leaves lettuce


1/3 medium tomatoes, sliced


1/3 California Avocados, seeded, peeled and sliced


Instructions:


Fry bacon until crisp, drain and set aside.


In small bowl, combine mayonnaise and Thousand Island dressing.


Spread one side of each slice of bread with mayonnaise mixture.


On bottom slice of bread, layer lettuce leaf, 2 tomato slices, 2 bacon strips and 4 avocado slices.


Top with second slice of bread.





Baked Honey-Dijon Salmon


This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more! over 700 5-star ratings


1/4 cup butter, melted


3 Tbs Dijon mustard


1 1/2 Tbs honey


1/4 cup dry bread crumbs


1/4 cup finely chopped pecans


4 tsp chopped fresh parsley


4 (4 ounce) fillets salmon


salt and pepper to taste


1 lemon, for garnish


1 Preheat oven to 400 degrees F (200 degrees C).


2 In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.


3 Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.


4 Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.


Servings: 4
Onion Spaghetti


INGREDIENTS


2 tablespoons olive oil


4 large onions, sliced


2 cloves garlic, crushed


1 tablespoon tomato paste


1 (14.5 ounce) can whole peeled tomatoes


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


1 tablespoon chopped fresh basil


1/4 cup water


1 pound spaghetti





DIRECTIONS


Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.


While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Toss sauce with hot pasta.
Get a book called ';Cooking for Blokes'; - its brilliant!
take a slice of pita bread top with some feta cheese, and maybe some diced tomato and microwave it for about a minute or till the cheese melts





broil a chicken breast either in the oven or on one of those george forman grills. then i would tip it with some salsa or even plain in good and serve with some wild rice or a salad on the side





how about a turkey sandwich with lettuce or baby spinach, light mayo, tomato, red sweet onion and avacado. use a whole grain type bread. Serve with ice tea or even ice water. Very good





or go to allrecipes.com and look for simple low cal recipes
Marinate chicken breasts in Italian OR Ranch salad dressing. Then bake---they stay moist %26amp; flavorful.





Mix spaghetti sauce from a jar with some browned %26amp; drained burger, shredded mozzarella cheese, and penne or wagon wheel pasta. Bake at 350 til bubbly %26amp; melted.





Make extra taco meat when you have tacoes, and make quesadillas with it the next day--meat %26amp; refried beans (if you like them) on a tortilla with a handful of cheddar, then another tortilla on top. Bake, top with more cheese.





The chicken breasts I mentioned above are great in a mixed-green salad, for a very healthy meal!
Hey Disco Stoo,





That is SO easy!





You are a dude, so I assume that you aren't getting a wide variety of vegetables.





Buy some fresh produce, with a lot of colors. Make a salad and eat it before every meal. Vegetables and fruits work very well, but make sure you have a variety of colors. Change it up every week.





Add a ';vegetable relish'; to your meals:





Canned corn (1 can)


1 can of sliced black olives


Chopped bell peppers (orange)


1 can of diced tomatoes


1 can of diced jalape帽o peppers


Stir in a fry pan with olive oil and the spices of your choice (I use cumin, ginger and cinnamon).


Add to the top of your meat dishes.





Snack on fruit between meals.





The key is to maximizing our nutrients (which mostly come from fruits and vegetables). This is done by having a very wide variety (ie, many colors).
Pecan Chicken with Dijon Sauce





Ingredients:





4 boneless chicken breasts


1 1/2 sticks of butter


4 tablespoons Dijon mustard


6 ounce of pecans, finely ground


2 tablespoons canola oil


2/3 cup sour cream


1 teaspoon salt


pepper to taste





Preparation:





Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.





In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.





One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.





Melt the half stick of butter in a skillet, add the oil and heat to medium. Saut茅 the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300掳F) for about 6 more minutes.





Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.





Place a pool of the sauce on each of four plates and place the cooked chicken on top.











Musamun Beef Curry





Serve with steamed or a pilaf style rice on the side.





Makes 4 servings





Ingredients:





2 tablespoons peanut oil


1 teaspoon Curry Paste (recipe follows)


3/4 pound beef top round, cut into 1 inch cubes


1 russet potato, large, cut into 1 inch dice


1 onion, sliced


1 can coconut milk


1 1/2 tablespoons fish sauce


1 teaspoon brown sugar


3 Pequin chile peppers, chopped


1/2 cup peanuts, roasted





Preparation:





Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.











Mexican Mole Pork Chops





Makes 4 servings





Ingredients:





4 pork chops (1 1/2-inches thick, bone-in)


Mango Salsa, for serving (recipe follows)





Dry Rub:





1 tablespoon brown sugar


2 teaspoons onion powder


1 1/2 teaspoons cocoa


1 teaspoon garlic powder


1/4 teaspoon ground Chipotle pepper, depending on heat desired


1/8 teaspoon ground paprika


dash ground cinnamon


dash ground allspice





Preparation:





In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.





Preheat grill 400 to 450 degrees F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.





Mango Salsa





Ingredients:





1 large mango, peeled, pit removed and cubed


juice of one fresh lime


1 tablespoon finely chopped red onion


1 to 2 teaspoons snipped fresh cilantro


1/4 teaspoon salt





Preparation:





Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.
MAKE A SAMMWICH
Homemade soup...
Get some pasta that cooks in 3 mins and stir in some pasta sauce. You can add pre-cooked meat (tinned tuna, cooked chicken, etc) to it.


Also, there are lots of cookbooks on the market that specialise in quick and easy recipes; I think they're sold on amazon.
pancake batter can be made in bulk and stored in freezer bags in portions, defrost and fry then fill with any filling of your choice! spinach and goats cheese, bolognaise, bacon apple and maple syrup, or sling a little sugar into the pancake mix before you fry them and have a banana and chocolate or quark and raisin etc etc endless possibilities! I can now have a hot pancake down my cake hole within 7 mins of walking through the door on those days when I need to!





rep 2 would have to be torta di dolcelatte a fabulous cheese which is combined layers of mascapone (extra thick sort of double cream if you are male or about 18 months on the hips if you are female) and dolcelatte which is an extremely mild blue soft cheese, cook some pasta stir a chunk/slice of this cheese through with a couple of tablespoons of white wine some crusty baguette and a green salad, best if consumed with the rest of the bottle of wine obviously!





rep 3. lime chicken, cut up a chicken breast before you leave the house in the morning and squeeze 1 or 2 limes over the top of it, leave it in the fridge. on you return, drain the juice off fry the chicken in a hot wok till browning (3 mins approx) and the add some chopped spring onions some coriander (generous handful) spoonful of fish sauce if poss (buy it - keeps for ages and adds a real kick to stirfrys) cook for a minute and then add a tin of coconut milk FULL FAT heat through for 10 mins whilst you cook some thai rice and scoff!





hope that helps none of these take more than 20 mins to prepare and all are damn tasty!





hope you enjoy them!