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Author Topic: Healthy Recipes  (Read 35045 times)
newmom
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« Reply #100 on: February 19, 2011, 06:06:38 PM »


I hope you don't deprive your child of the gift from the gods: mac & cheese!!

oh not at all. She loves it
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« Reply #101 on: February 19, 2011, 06:09:36 PM »

looks good.  Never had Feta cheese though.  If it is like blue cheese then BLAH.
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newmom
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« Reply #102 on: February 19, 2011, 06:10:15 PM »

looks good.  Never had Feta cheese though.  If it is like blue cheese then BLAH.

it's greek and smells horrific
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« Reply #103 on: February 19, 2011, 06:17:23 PM »

it's greek and smells horrific

the upside I guess is if I put that cheese on junk food I may not eat as much
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« Reply #104 on: February 19, 2011, 07:08:49 PM »

cheese is awesome.  but feta isn't my favorite
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MMM BOOBIES
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« Reply #105 on: February 19, 2011, 07:25:32 PM »

cheese is awesome.  but feta isn't my favorite

LOVE Feta!
I've used a combo of feta and goat in the above recipe.  Slurp
  Tongue
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« Reply #106 on: February 19, 2011, 07:26:58 PM »

looks good.  Never had Feta cheese though.  If it is like blue cheese then BLAH.

 Lips sealed Lips sealed Lips sealed Blue Cheese  Lips sealed Lips sealed Lips sealed
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« Reply #107 on: February 19, 2011, 07:53:54 PM »

Lips sealed Lips sealed Lips sealed Blue Cheese  Lips sealed Lips sealed Lips sealed

u gotta be friggin kidding me!  mmm slurp
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« Reply #108 on: February 20, 2011, 08:52:42 AM »

u gotta be friggin kidding me!  mmm slurp
Lips sealed Lips sealed Lips sealed Disgusting  Lips sealed Lips sealed Lips sealed It tastes like mold  Lips sealed Lips sealed Lips sealed
One tiny little piece in a salad just ruins the whole thing  Lips sealed
That goes for Gorgonzola and Roquefort and any other of those nasty moldy cheeses.
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« Reply #109 on: February 20, 2011, 05:29:21 PM »

but surely this ought be on our Girly Board?


Stilton Chicken


Ingredients
4 chicken breasts
150 g blue cheese, of your choice (e.g. Gorgonzola, Dolcelatte, Stilton)
6 rashers of streaky bacon, or Pancetta or 12 thin slices of Prosciutto (parma ham?
3 tbsp olive oil
1 pinch black pepper

Method
1. Cut a pocket in the side of each chicken breast.

2. Mash the cheese with a fork and push into the chicken.

3. Re-shape the chicken breast with all the cheese in it and then tightly wrap your chosen slices of porky meat around each breast.  Use wooden toothpicks if needs be.

4. Rub a little olive oil over each of the chicken breasts and fry lightly for a minute or so on each side.

5. Wrap each chicken breast in a foil parcel. Place on the barbecue and cook for about 20 minutes (alternatively, if you prefer using the oven, place the foil parcels on a baking sheet and cook at 190C/Gas 5 for 25 minutes). Serve immediately.




approx 1000 or 1500+ calories per breast
serve with gusto and Prosecco


* prosecco.jpg (2.37 KB, 90x90 - viewed 208 times.)
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« Reply #110 on: May 16, 2011, 06:08:04 AM »

I made a good salmon salad ... I had grilled four salmon portions and with the leftover 3 the next day .. I flaked them up and mixed them in with 3 hard boiled chopped eggs .. 1/2 Cup white onion .. 1/2 cup green bell pepper and 1/2 cup chopped cucumber .. added a little low fat mayo and it's really good on lettuce leaves like a wrap !!
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« Reply #111 on: May 17, 2011, 07:17:43 PM »

The best healthy recipes can be found here!  http://www.tanyafitness.com/

http://www.tanyafitness.com/healthy_recipes.php
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« Reply #112 on: May 17, 2011, 08:24:17 PM »

^^^^
I wish she put up the nutrional info for her recipes.

This one sounds pretty good.

Cashew Chicken with Bok Choy

1 LB Chicken Breast (large dice)
2 TB Soy Sauce
1 TB Cornstarch
1 Bunch Green Onions
1 LB Cremini Mushrooms (quartered)
1 Cup Carrot (thinly sliced)
1 Bunch Bok Choy
3/4 Cup Cashews (roughly chopped)
1/4 Cup Soy Sauce
Kosher Salt and Black Pepper to taste
1/2 Cup Chicken Stock

In a medium bowl combine chicken, 2 TB Soy Sauce and cornstarch, mix well and allow to stand in refrigerator for about 20 minutes. Heat a large skillet or wok with 2 TB Canola Oil, then add chicken and cook until it turns white. Next add green onions, mushrooms, carrots, bok choy, soy sauce and chicken stock. Season with salt and black pepper. Cook until vegetables are tender then transfer to a serving dish, sprinkle cashews on top and enjoy! *Can be served with steamed brown rice.
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« Reply #113 on: May 18, 2011, 08:31:28 AM »

^^^^
I wish she put up the nutrional info for her recipes.

This one sounds pretty good.

Cashew Chicken with Bok Choy

1 LB Chicken Breast (large dice)
2 TB Soy Sauce
1 TB Cornstarch
1 Bunch Green Onions
1 LB Cremini Mushrooms (quartered)
1 Cup Carrot (thinly sliced)
1 Bunch Bok Choy
3/4 Cup Cashews (roughly chopped)
1/4 Cup Soy Sauce
Kosher Salt and Black Pepper to taste
1/2 Cup Chicken Stock

In a medium bowl combine chicken, 2 TB Soy Sauce and cornstarch, mix well and allow to stand in refrigerator for about 20 minutes. Heat a large skillet or wok with 2 TB Canola Oil, then add chicken and cook until it turns white. Next add green onions, mushrooms, carrots, bok choy, soy sauce and chicken stock. Season with salt and black pepper. Cook until vegetables are tender then transfer to a serving dish, sprinkle cashews on top and enjoy! *Can be served with steamed brown rice.



Sounds ok.  I would use low sodium soy and / or low sodium stock otherwise it would be too salty IMO.  Shitakes would be good too.
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« Reply #114 on: May 20, 2011, 03:14:17 AM »

^^^^
I wish she put up the nutrional info for her recipes.

This one sounds pretty good.

Cashew Chicken with Bok Choy


Hell yeah, dude.  She's a Culinary Institute of America grad - it's all delicious!
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« Reply #115 on: July 31, 2011, 07:34:28 PM »

*


^^Agree.

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w8m8
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« Reply #116 on: May 18, 2012, 07:21:55 AM »

Chilaquiles Casserole


(found this on the Eating Well site and tried it .. it's really pretty good )

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese


1.Preheat oven to 400F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more

Per serving: 243 calories; 10 g fat ( 5 g sat , 4 g mono ); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.



they suggest all types of substitutions /additions etc.

add shredded chicken/beef ... use roasted tomatoes in place of canned ... add diced peppers and so on .. with changes made this can be a recipe I use several times and not get bored of it

love spicy tasty foods

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El Diablo Blanco
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« Reply #117 on: May 18, 2012, 07:58:11 AM »


Sounds ok.  I would use low sodium soy and / or low sodium stock otherwise it would be too salty IMO.  Shitakes would be good too.


Take a look at the ingredients of real soy vs. low sodium.  I don't like the extra shit they add to low sodium. Especially when I see 'caramel color'
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« Reply #118 on: May 18, 2012, 11:37:25 AM »

Take a look at the ingredients of real soy vs. low sodium.  I don't like the extra shit they add to low sodium. Especially when I see 'caramel color'

I don't think all soy sauces are created equal, so yes, check the label.  The Kikkomen site has some good info on the "process".
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« Reply #119 on: May 18, 2012, 06:06:32 PM »


I don't think all soy sauces are created equal, so yes, check the label.  The Kikkomen site has some good info on the "process".


Less sodium = less taste.

People will use more to reach the same taste, hence sodium will be almost the same AND you get more of the other stuff that is in it.

You don't use liters and liters of soy sauce anyways take the real stuff and use it sparely.

Kikkoman is the biggest brand, but go to a Japanese shop and try other ones too, they all taste quite differently. I personally think Kikkoman tastes like shit.
Also check out soy sauce especially made for Sashimi, it is totally different.
Many Japanese enhance their soy sauce with dashi, you can find already mixed sauces in Japanese shops I would guess. Here in Japan you can buy the mixed ones in the supermarket.


Then, chinese soy sauce is again completely different from Japanese soy sauce.
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« Reply #120 on: May 18, 2012, 07:37:01 PM »

It's all too salty for me.

I tried a recipe once calling for fish sauce.  I had no idea!!!
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« Reply #121 on: May 18, 2012, 07:44:32 PM »

It's all too salty for me.

I tried a recipe once calling for fish sauce.  I had no idea!!!



LOL, yeah fish sauce is good.  Grin Grin

Well if you don't like the normal one, low sodium is the way to go.


Do you use miso? It's not only great for soups but also just stir fry some veggies and chicken and put a spoonful of miso over that, stir it until melted and mixed.
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« Reply #122 on: June 17, 2012, 04:01:18 PM »

Tapenades are usually made with  olives.  This one uses sun dried tomatoes which is much more appealing to a crowd IMO.  I like to serve with a neutral chip, cracker, pita, toasted bread or on a cuke round.  A great simple make-ahead for a party.

Sun-Dried Tomato Tapenade
1 cup sun-dried tomatoes packed in oil
3T finely chopped red pepper (I use one small pepper or lg pepper)
5 cloves garlic, finely chopped
6 oz feta crumbled
2T dried basil
1/2t pepper
2t balsamic vinegar
Remove the tomatoes from oil (reserve 1/3 cup oil) and chop finely.  Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic.  Add crumbled feta over top and add remaining ingredients.  Stir to combine.  Cover and refrigerate at least 4 hours or overnight.
Serve with cucumber slices or bake on 1-inch baguette drizzled with olive oil at 350 degrees for 6 minutes.

IMO 5 cloves of garlic are way too much unless it's super fresh.  Start with 2 at the most and see what you think.  Also, I combine fresh and dried basil and other colored peppers for visual appeal.  I've tried various brands of sundried  tomatoes and always go back to  
Save the oil for other recipes.  An easy way to finely chop garlic is on a coarse blade microplane.


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« Reply #123 on: June 28, 2012, 04:49:28 AM »

Great recipe, thanks.

I will need to substitute the feta with something though. Not available here, or too expensive...  Angry Angry Angry Angry
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« Reply #124 on: June 28, 2012, 02:29:45 PM »

Great recipe, thanks.

I will need to substitute the feta with something though. Not available here, or too expensive...  Angry Angry Angry Angry

I've used plain goat cheese in a pinch, but it's a bit soft.  If you're familiar with feta, then you'll know the taste and texture you're going for in this recipe.
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