Healthy recipes

Nuggets

Ingredients: 3 skinless, boneless chicken breasts 1 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 teaspoon salt 1 teaspoon dried thyme 1 tablespoon dried basil 1/2 cup butter, melted Directions: Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. Nutritional Information: Amount per Serving: Calories: 308 | Total Fat: 19.1g | Cholesterol: 81mg

Olive and feta pasta

  • معكرونة بالزيتون وجبنة فيتا

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min Servings: 4 People Ingredients: 8 ounces uncooked whole wheat spaghetti 1 tablespoon olive oil 2 cloves garlic, minced 8 ounces crimini mushrooms, sliced 2 small zucchini, sliced dried oregano to taste salt and pepper to taste 12 black olives, pitted and sliced 1 ounce crumbled feta cheese Directions: Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve. Nutritional Information: Amount per Serving Calories: 274 | Total Fat: […]

Baked Lemon-Basil Pasta

  • Baked-LemonBasil-Pasta

Prep Time: 15 min Cook Time: 45 min Ready In: 1 Hr Ingredients: 3 cups bow tie pasta 1 skinless, boneless chicken breast half – cut into bite-size pieces 1 teaspoon lemon pepper 1/4 cup margarine 2 tablespoons olive oil 2 cloves garlic, minced 2 cups sour cream 1 tablespoon chopped fresh basil 1 lemon juiced 1/4 cup grated Parmesan cheese 1/4 cup grated mozzarella cheese 1 tablespoon chopped fresh parsley 1/2 cup torn fresh spinach Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain. Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper. Melt the margarine with the olive oil in a skillet over medium […]

Broccoli Chicken Casserole

Serving: 4 People Ingredients: 4 skinless, boneless chicken breast halves 1 pound broccoli florets, cooked 1 (10.75 ounce) can condensed cream of mushroom soup 1 tablespoon mayonnaise 1 cup shredded Cheddar cheese 1 cup dry stuffing mix Directions: Preheat oven to 350 degrees F (175 degrees C). Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9×13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes. Nutritional Information: Amount per Serving: Calories: 427 | Total Fat: 19g | Cholesterol: 99mg Powered by ESHA Nutrient Database

Almond chicken kabab

Original Recipe Yield 16 servings Ingredients: 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon vegetable oil 1 tablespoon lemon juice 4 skinless, boneless chicken breast halves – cubed 1/4 cup chopped toasted almonds 16 bamboo skewers, soaked in water for 20 minutes Directions: In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Covers, and, turning occasionally, allow marinating in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes. Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Footnotes: Approximate Grilling Times for Chicken and Poultry Nutritional Information: Amount […]

Low-Fat Cream of Tomato Soup

Prep Time: 15 min Cook Time: 10 min Ready In: 25 min Servings: 4 people Ingredients: (14.5 ounce) cans diced tomatoes, untrained 2 tablespoons chopped onion 1 1/2 tablespoons white sugar 2 teaspoons salt 1/8 teaspoon ground cloves 1/2 teaspoon ground black pepper 1 (12 fluid ounce) can fat-free evaporated milk Directions: Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. […]

Garden Fresh Tomato Soup

Prep Time: 5min Cook Time: 30min Ready In: 35min Serving: 6 People Ingredients: 4 cups chopped fresh tomatoes 1 slice onion 4 whole cloves 2 cups chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar, or to taste Directions: In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season […]

Barbequed Marinated Flank Steak

Prep Time: 15min Cook Time: 10min Ready In: 8Hr 25min Serving: 6 People Ingredients: 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 cup vegetable oil 1 1/2 pounds flank steak Directions: In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. Nutritional Information: Amount per Serving: Calories: 388 | Total Fat: 27.8g | Cholesterol: 47mg Source: Powered by ESHA Nutrient Database

Macaroni Salad

Prep Time: 10min Cook Time: 10min Ready In: 50min Servings: 5 People Ingredients: 3 cups elbow macaroni 1 1/2 cups mayonnaise 1/3 large onion, minced 1/4 cup chopped fresh parsley 2 tablespoons prepared yellow mustard 2 teaspoons rice vinegar 1 teaspoon white sugar, or more to taste 3/4 teaspoon celery seed 1/2 teaspoon salt 3 hard-cooked eggs, chopped Directions: Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni in cold water until cool; drain. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. Chill in refrigerate for 30 minutes before serving. Nutritional Information: Amount per Serving Calories: 783 | Total Fat: 57.4g | Cholesterol: 152mg Powered by ESHA Nutrient Database

Broccoli Salad with Margarita Dressing

Prep Time: 20min Ready In: 2Hr 20min Serving: 6 People Ingredients: 1 head broccoli, chopped 2 cups torn romaine lettuce 1 1/2 cups grape tomatoes 1 1/2 cups sliced baby portobello mushrooms 1 small red onion, sliced 1/4 cup extra-virgin olive oil 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon chopped fresh cilantro 1 teaspoon ground cumin salt and ground black pepper to taste 1/4 cup shredded white Cheddar cheese Directions: Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid. Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth. Pour lime dressing over vegetables; toss to combine. Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving. Cook’s Note: Dried coriander or parsley can be used in lieu of fresh cilantro, just reduce to […]