Can anyone suggest some healthy, easy recipes and/or food??

I am trying to eat healthier, not a diet but a lifestyle change. I need some good food ideas that are fairly easy. I like things that i can make and then portion out and heat up in the future but also little things, and snacks that i can eat just when i need it. Thanks!! Oh yeah, i don't like ';meatless'; products.....:)Can anyone suggest some healthy, easy recipes and/or food??
this site is awesome give it a try :)Can anyone suggest some healthy, easy recipes and/or food??
Try this website, it is devoted to cooking healthy and you can find some pretty easy recipes
Hey girly!


Rachael Ray has some AWESOME recipes on her website! Quick, easy, and healthy ones! I've already tried some of her recipes and they are DE-LISH! YUM-O as she would put it!


Try her Thanksgiving Turkey on the Holiday! She flavors it soooo yummy! And also one of my favorite from her recipes is her Flank Steak Tacos! AH....Sooooo GOOD! She makes cooking so easy. I watch her show often. Go to http://www.rachaelray.com/





and click on her recipes. You'll find great recipes there for your family! Even great ideas for kids!





Hope this helps! Take care!
This is an easy recipe:





CHILIAN SEA BASS





1-1/2 pounds skin-on Chilean Sea Bass, cut into four pieces


Salt and pepper


2 tbsp. olive oil


1 tbsp. butter


1 bulb of fennel


2 cloves of garlic


1/2 c. dry white wine (optional)


1 (14-1/2 oz). can diced tomatoes with juice


3 tbsp. chopped cilantro





Rinse the sea bass fillets under cold water. Dry with paper towels. Season with salt and pepper on both sides. (Make sure the fillets are dry before cooking so they will brown.) Cut off the top of the fennel bulb and trim the bottom a little. Cut the bulb in half lengthwise. Core the bulb, then cut the bulb lengthwise again and cut crosswise into thin slices. Mince the garlic. Use a pan that's big enough to hold all four fillets. (You don't want to over-crowd the pan, but you don鈥檛 want a pan that is too big because the fillets may cook too quickly and burn.) Pre-heat your pan over low heat. When the pan is hot, add 1 tablespoon of oil and 1 tablespoon of butter. When the oil is hot but before the butter start to brown, add the fillets skin side up and sear the skinless side until golden brown. (3-4 minutes.) Using a wide spatula, flip over to the other side and cook again for 3-4 minutes. Remove the fish fillets from the pan and transfer to a plate. Using the same pan, add the remaining tablespoon of olive oil to the pan and then the sliced fennel. Season with a salt %26amp; pepper and cook 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional minute. Remove from heat and add wine. Cover the pan with a tight fitting lid or aluminum foil. Reduce the heat to medium. Simmer the fennel for 8 minutes or until tender. If pan becomes too dry, add a few tablespoons of water. Add the tomatoes with the juice, 1/2 cup of water, and 2 tablespoons of cilantro. Replace cover and simmer for an additional 5 minutes. Remove the cover and season with salt and pepper to taste. Return the sea bass to the pan skin side down with the juices on the plate that held the fish. Cover the pan and cook at a low simmer 4-5 minutes until the sea bass is cooked through. Remove each piece carefully with your spatula. Serve fish in shallow soup bowls. Spoon the broth over the top and garnish with the remaining chopped cilantro and fennel tops.





GREEN SALAD WITH BALSAMIC VINAIGRETTE





6 C. fresh Romaine lettuce torn into bite-sized pieces


1 green pepper thinly sliced


1 seedless cucumbers, peeled and thinly sliced


1 small red onion, thinly sliced





For the Vinaigrette:


1/3 C. olive oil


1/3 C. balsamic vinegar


1 tsp. mustard seed


1 tsp. oregano


1 clove garlic, minced


Salt and pepper to taste





Place the salad ingredients in a large bowl. Place the vinaigrette ingredients in a jar and tightly seal. Shake well and pour over salad. Toss together and serve immediately.





SQUASH STUFFED CHICKEN





3 tbsp. butter or margarine


1/2 small onion, chopped


1 tbsp. chopped fresh parsley


1/2 tsp. dried basil


2 medium zucchini, shredded (about 2-1/2 cups)


3 slices white bread, torn into coarse crumbs


1 egg, beaten


3/4 c. shredded Swiss cheese


1/2 tsp. salt


1/8 tsp. pepper


4 bone-in chicken breast halves





In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375 F. for 50-60 minutes or until chicken is done. Makes 4 servings.





ORANGES WITH LEMON CREAM





2 C. plain low-fat yogurt


3 Tbs. Honey


3/4 tsp. Lemon zest


1 Tbs. Plus 1 tsp. Lemon juice


4 navel oranges, peeled and segmented





Combine first 4 ingredients in a bowl. Serve oranges in individual serving bowls topped withlemon cream. Serves 4.





byDorothyHadler@Recipe4Living
try www.kraftfoods.com they have a ton of good stuff.
There's so many recipes. Go to web sites like Kraft or Pillsbury, etc. they all have easy recipes and a large selection.





Good Luck!!
chicken is a good healthy meat choice when grilled.





One meal I like is grilled chicken, brown rice and brocoli.
There is a food called mcaluba, its an arabic dinner. Its real great. Look it up, it only has rice, eggplant, potato and cauliflower.