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3 years ago ::
Oct 31, 2009 - 10:16PM
#1
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I love yummy satisfying healthy food. Its hard to get a good recipe though, one that leaves you satiated and guilt free! Does anyone have any? Post them here :)
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3 years ago ::
Nov 04, 2009 - 11:16AM
#2
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all food is guilt free to me
Here's a toast to th' next old missus, an' all th' gals that wants to kiss us........
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3 years ago ::
Nov 04, 2009 - 1:39PM
#3
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Only junk food makes me feel guilty, which I why I rarely eat it (less than once a month, if that). When I cook myself, I usually go for something healthy. This is tasty, and lean. Coconut Curry Chicken Ingredients: 2 Tablespoons curry powder ½ teaspoon ground cumin ½ teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon ground black pepper ½ teaspoon ground cinnamon 6 skinless, boneless chicken breasts 1 Tablespoon cooking oil 1 (14 ounce) can coconut milk 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar 1/2 cup coconut, toasted Directions:
- In a small bowl combine 1 Tablespoon of the curry powder, the salt and the pepper. Rub the chicken breasts with the curry mixture.
- Heat oil in a large skillet , cook chicken, garlic and onion for 4 minutes or until chicken is brown (turning once). Remove chicken from skillet.
- In a small bowl, whisk a small amount of the coconut milk with the remaining Tablespoon of curry powder, the cumin, and the turmeric until well mixed. Whisk in the rest of the coconut milk.
- In the skillet combine the coconut milk mixture, tomatoes, tomato sauce, and sugar. Bring to boiling, stirring occasionally. Add chicken breasts to the skillet. Add the cinnamon.
- Cover and simmer for approximately 20 minutes or until chicken is tender and no longer pink (170F).
- Sprinkle with toasted coconut before serving. Serve with hot cooked rice.
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3 years ago ::
Nov 05, 2009 - 9:21AM
#4
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Sadly, we are not healthy eaters and since we live on a cattle ranch and eat lots of beef, all of my healthy recipes do use beef, but lean cuts of beef. Beef Spring RollsINGREDIENTS
- 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
- 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
- 8 rice paper wrappers (8 to 9 inch diameter)
- 1 cup shredded carrots
- 1 cup lightly packed fresh cilantro
- Additional prepared stir-fry sauce and marinade (optional)
DIRECTIONS Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface. Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired. Notes:
- Marinade time: 30 minutes to 2 hours
- Total recipe time: 25 to 30 minutes
- Makes 4 servings
- This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

www.acowboyswife.com www.mywoodenspoon.com http://www.flickr.com/photos/cowboytf/
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3 years ago ::
Nov 12, 2009 - 3:14PM
#5
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As the weather gets colder, and I have to give up my favorite activity, grilling, for a few months, I pull out the crockpot for fast and easy meals (I either prep in the evening, throw everything in in the morning, and then have it simmer on Low all day, or I come home for lunch, prep and turn it on for 4-6 hours). This is a pretty healthy recipe that I tried last year which was surprisingly tasty: Chicken and Sweet Potato Stew Ingredients 8 chicken breasts, cubed 4 sweet potatoes, peeled and cubed 4 yellow potatoes, cubed 4 carrots, sliced 2 28-oz cans whole tomatoes 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 teaspoon paprika 2 teaspoon celery seed ½ cup fresh basil 2 cup chicken broth Directions Combine all ingredients in slow cooker. Cover; cook on Low 6-8 hours or High 3-4 hours.
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3 years ago ::
Nov 12, 2009 - 8:41PM
#6
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oo0o0o that last recipe sounds scrumptious!!! Im definately trying it! :)
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