Can anyone please recommend to me any websites or books that have recipes for meals that are quick .easy ,healthy and not requiring to much work .Say done in 20 mins to an hour (excluding baking time in the oven ) .
I don't cook often ,and may have to start cooking on a regular basis ,help?Recipes for quick,easy meals that are healthy ?
It's great that you've started cooking your own meals. Here are some easy, healthy dinners...
***Healthy Spicy Sausage Jambalaya***
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
1.Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
2.Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
***Citrus Scallops***
1 lemon
1 lime
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 1/4 pound(s) sea scallops, rinsed
3 teaspoon(s) olive oil
1 tablespoon(s) finely chopped shallot
1 teaspoon(s) Dijon mustard
1 bag(s) (5- to 6-ounce) baby greens
1/4 cup(s) fresh parsley leaves, chopped
1.From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. From lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon juice. Set juices aside. In small bowl, combine peels, salt, and pepper.
2.Place scallops on paper-towel-lined plate; pat dry. Sprinkle with citrus-peel mixture.
3.In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add scallops; cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan; cover.
4.To skillet, add 1 teaspoon oil and shallot; cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping up browned bits; cook 1 minute. Toss sauce with greens; place on plates. Top with scallops and chopped parsley, and serve with whole wheat couscous (to make couscous, follow package directions).
***Chicken Gyros***
1 teaspoon(s) olive oil
1 1/2 pound(s) skinless, boneless chicken-breat halves, cut into 1-inch chunks
1/2 teaspoon(s) dried oregano
Salt and pepper
1/4 cup(s) tahini
1/4 cup(s) water
3 tablespoon(s) nonfat plain yogurt
1 tablespoon(s) fresh lemon juice
1 clove(s) garlic, crushed
1/4 cup(s) cilantro leaves, chopped
1/4 teaspoon(s) ground red pepper (cayenne)
4 (6-inch) pitas
2 cup(s) romaine lettuce, sliced
1/2 seedless cucumber, chopped
1 large tomato, chopped
2 green onions, sliced
1.In 12-inch nonstick skillet, heat oil 1 minute on medium. Sprinkle chicken with oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and toss to coat. Add chicken to skillet and cook 5 to 7 minutes or until chicken is no longer pink throughout. Transfer chicken to plate or bowl; cover with foil to keep warm.
2.Meanwhile, make tahini sauce: In small bowl, with wire whisk, combine tahini, water, yogurt, lemon juice, and garlic. Stir in cilantro, ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Makes about 3/4 cup tahini sauce.
3.To serve, cut off one-fourth of each pita and save for use another day. Carefully open each pita pocket and fill with one-fourth each romaine, cucumber, tomato, chicken, and green onions. Top with tahini sauce; serve gyros with any additional sauce on the side.
***Straciatella with Escarole***
3 can(s) (14- to 14 1/2-ounce) chicken broth
3 cup(s) water
1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1.In 4-quart covered saucepan, heat broth and water to boiling on high. Stir in escarole; reduce heat to medium and simmer 5 minutes or until escarole is tender and wilted.
2.Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano, salt, and pepper until combined.
3.Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set. Ladle soup into warm bowls and serve immediately. Makes 10 1/2 cups.Recipes for quick,easy meals that are healthy ?
Pasta. Cook some onion, then with it some mince, Once they are cooked (onion clearish, mince brown) then add one tin of tomato crushed, and half a tin of water. add some italian herbs and let simmer (low heat) 5-10 min and stir. after its made cook some pasta test it after 5 minutes on med-high heat. strain the pasta when tastes cooked and add sauce and pasta together.
how about a nice salad?
crunchy lettuce, beet root, hard boiled eggs, potato salad, spring onions, light mayo or light sald cream, a nice selection of ham, cheese, cucumber, garden herbs, quiche and loads more.
Enjoy!
Do you have a crock pot? You can put nourishing meals together in a matter of minutes, and then let the crock pot do the work! http://www.vinegar-delicious.com
Invest in a Rachel Ray cookbook, 30 minutes or Less. Good, easy and quick recipes.
Fish, rice and veggies is the cheapest and nicest I can think of and it can be flavoured in so many ways
How about stir-fry?
Easy!
cut chicken and bacon in smal pieces ,cook in fry pan
stir thru some pesto ( i have roasted red capsicum , basil and cashews ) and some cream ( like pouring cream or something )and add some cooked pasta ( doesnt really matter what pasta it is)
it takes about 10 mins to make and i really yummy
sometimes i add onion , or garlic . and it doesnt really matter what type of pesto u use either .
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this recipe is simple %26amp; delicious...the secret is the sugar! it will play up the savory/sweet factor, which will compliment your catfish!
1 cup cornmeal
1 teaspoon baking powder
3/4 teaspoon sugar
1/2 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons shortening, melted
2 cups oil
Mix cornmeal, baking powder, sugar and salt in large bowl.
Beat egg in small bowl; stir in milk and shortening. Add to cornmeal mixture; stir just until moistened.
Heat oil in large heavy saucepan. Drop cornmeal mixture by tablespoonfuls into hot oil; cook until golden, turning to brown evenly
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chicken and pasta bake.
Slice some cooked chicken, cook some pasta and mix with a tomato sauce. Layer a casserole dish with half the pasta mixed with the sauce then the chicken and finally the rest of the pasta. Top with a little grated cheese and bake for 25 mins at 180 or 'til the cheese melts.
This is filling and economical and warming
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last night we had:
Smoked Sausage Cassoulet
Ingredients
1 tbs oil
1 onion, chopped
1 tsp Schwartz Garlic Granules
1 tbs Schwartz Herbes de Provence
440 g tin mixed beans, drained and rinsed
420 g tin baked beans
225 g (8 oz) smoked sausage, sliced
1 red pepper, diced
1 tbs tomato pur茅e
150 ml (录 pint) chicken stock
To serve:
4 crusty rolls
Heat the oil in a large saucepan and fry the onion until browned. Add the Garlic Granules and Herbes de Provence. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 15-20 minutes, stirring occasionally.
Serve with the bread rolls or alternatively, cut the tops off the rolls, scoop out the middles and fill with the cassoulet. Great to serve outdoors
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SPICY STUFFED MUSHROOMS WITH BACON
4 slices bacon
24 medium mushrooms (about 1 1/2 lbs)
1 tbs butter
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/3 cup finely chopped sweet red pepper
1-2 Jalapeno peppers, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley or 1 tbs dried
1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.
4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve warm.
Apricot Pork Medallions
Recipe By :Terry Henderson
Serving Size : 4
Amount Measure Ingredient
------- ------------ --------------------------------
1 pound Pork Tenderloin -- sliced into 1-inch slices
1 tablespoon butter
1 teaspoon butter
1/2 cup apricot nectar
2 sliced green onions
1/4 teaspoon dried mustard
1 tablespoon cider vinegar
Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap.
Melt 1 tablespoon butter over medium-high heat in a large skillet; saut茅 pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, nectar, onion, mustard
and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.
Serving Ideas : serve with fresh vegetables and a plain simple rice, also goes really nicely with Rosemary herb roasted potatoes.
NOTES : A very simple dish to make
A 20-Minute Chicken Parmesan
Ingredients
(4 servings)
4 Boneless and skinless chicken breast halves
1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
Instructions
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
Makes 4 servings.
Sesame Chicken 2
Ingredients
(2 servings)
3/4 lb Chicken Breasts,
Skinless and
Boneless
3 tb Flour
2 tb Sesame Seeds
1 tb Soy Sauce
1/2 ts Peanut Oil
1 tb Maple Syrup
Red Lettuce Leaves
1 tb Dry Sherry
1 lg Tomato, ripe
1 ts Fresh Ginger, chopped
Pepper to taste
1/2 ts Chinese Five spice powder
Instructions
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches
Herbed Chicken with Spring Vegetables:
Ingredients
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Directions
Preheat the oven to 375 degrees F.
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
OR
Croissant Panini
Ingredients
4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula
Directions
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
OR
Tuna Casserole
Ingredients
5 slices whole-wheat bread, crusts included
1 tablespoon canola oil
1 small onion, chopped (about 1 cup)
1 large stalk celery, finely diced (about 1/2 cup)
1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
1/4 cup all-purpose flour
3 cups 1 percent milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained
Directions
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
OR
Slow Cooker Sweet and Sour Pork
Ingredients
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions
