Answers to Everyday Questions : any healthy tasty and tried recipes or ideas?

any healthy tasty and tried recipes or ideas?

6 Responses to “any healthy tasty and tried recipes or ideas?”

1. Yvonne B said :
   September 22nd, 2010 at 5:43 pm

   Here is one thing that I do when I have a sweet tooth: take some dates and slice them long ways. Insert a pecan, small piece of cheese, peanut butter, or cream cheese.
   It makes a great snack, healthy and curbs my sweet tooth!
2. Miss Rhonda said :
   September 22nd, 2010 at 6:36 pm

   Here is a chicken recipe that also includes the use of popcorn as a stuffing. Imagine that. When I found it, I thought it was perfect for people like me, who just are not sure how to tell
   when poultry is thoroughly cooked, but not dried out. Give this a try.

   BAKED STUFFED CHICKEN
   6-7 lb. Chicken
   1 cup melted butter
   1 cup stuffing (Pepperidge Farm is good.)
   1 cup uncooked popcorn (ORVILLE REDENBACHER’S Low Fat)
   Salt/pepper to taste

   Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the
   oven. Listen for the popping sounds. When the chicken’s ass
   blows the oven door open and the chicken flies across the room,
   it’s done.

   And you thought I couldn’t cook………
3. art_child2000 said :
   September 22nd, 2010 at 7:33 pm

   Cucumber Salad is tasty and delicious, plus its easy to make and keeps in the fridge for 3 days.

   1 cucumber
   1 tomato
   1/2 red onion
   3 basil leaves
   2 tbsp lemon juice
   1 tbsp olive oil
   fresh cracked black pepper

   cut the cucumber into 1/2″ pieces. dice tomato and chop onion to a fine dice. snip basil leaves into ribbons (bunch them up, roll tight and snip with scissors, that’s the easiest way). mix in a bowl. add olive oil and lemon juice. season with pepper. mix and let sit in the fridge for 1 hour. serve chilled. can be served with stone ground pita or blugar. Also good mixed into cous cous.

   another great snack is avocado salad

   1 avocado
   1 bunch cilantro
   2 tsp lime juice
   2 cloves fresh garlic

   chop avocado into cubes. chop up garlic and cilantro. mix with avacado and add lime juice. you can use this as a dip (process in blender or processor until mostly smooth) or as a topping for salads, sandwhiches or pita. also good on its own., will keep in fridge for 2 days.

   a nice desert is balsamic strawberries with fresh basil

   1 pt strawberries
   3 tbsp balsamic vinegar
   1/2 tsp brown sugar
   1 bunch fresh basil

   hull and slice strawberries. in a sauce pot, simmer sugar and vinegar. drizzle over berries and top with fresh basil.

   and for an anytime snack that fills you up and satisfies a sweet tooth, try mashed plantains:

   1 ripe plantain
   1/2 tsp cinnamon
   boil plantain until cooked well, remove from water. mash and add cinnamon.

   for a savory version of this dish, replace cinnamon with pepper and garlic.
4. Miami Lilly said :
   September 22nd, 2010 at 8:12 pm

   I have tried this chili..and it’s really good. Even my kids liked it, and my son is a die-hard bean hater. I doubled the roasted tomatoes.

   Black Bean Chili:

   Ingredients:
   4 large poblano peppers
   2 tablespoons extra virgin olive oil (EVOO)
   1 jalapeño pepper, seeded and finely chopped
   1 large onion, chopped
   4 garlic cloves, finely chopped or grated
   Salt and freshly ground black pepper
   2 cans black beans (15 ounces), drained of half their liquid
   2 tablespoons chili powder (a large palmful)
   2 teaspoons ground cumin (about half a palmful)
   1/2 teaspoon allspice (eyeball it)
   1 bottle dark lager beer, such as Negro Modelo
   1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
   2 cups beef or vegetable stock (use vegetable to make it vegetarian)
   Hot sauce, to taste
   1/2 cup sour cream, for garnish
   1/2 cup chopped cilantro, for garnish
   PreparationHeat broiler to high.

   Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.

   Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.

   Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.
5. ae_college_girl said :
   September 22nd, 2010 at 8:51 pm

   go get the book everyday light meals by taste of home it is great the recipes are really good and most of them a fairy simple
6. ABC-YES n said :
   September 22nd, 2010 at 9:49 pm

   Definitely check out http://www.highclassrecipes.com

   I saw some great free healthy recipes.