Originally Answered: Any suggestions on healthy meals to cook?
Bruschetta Brown Rice
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced
1/2 cup chopped sweet onion
2 cups cooked short-grain brown rice
2 teaspoons olive oil
2 tablespoons chopped fresh basil leaves
Olive-oil cooking spray
Pour the tomatoes into a fine strainer. Stir to drain well.
Spray a large nonstick frying pan with olive oil spray. Place over medium heat. Add the garlic and onion and cook, stirring until they are sweating and tender but not browning.
Add tomatoes. Cook until excess liquid is removed and tomatoes are hot. Stir in olive oil, then hot rice. Stir in the basil. Season with salt and pepper. Serve immediately
Roasted Asparagus with Fresh Mozzarella
8 oz. fresh mozzarella
1 lb. asparagus trimmed
1 tbsp. olive oil
pinch of salt
freshly ground black pepper to taste
2 tbsp.grated parmesan cheese
pre heat oven to 400
Toss asparagus in oil,salt and pepper.
Place in a baking dish facing in the same direction. Roast in oven 10 minutes.
Remove from oven and and arrange mozzarella slices over the asparagus. Sprinkle with parmesan and return to oven for 2 minutes or until cheese melts.
Tangy Meat and Rice Loaf Recipe
1 pound lean ground beef
1 cup cooked rice
3/4 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
Tomato and onion slices (optional)
Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.
this is an easy rice recipe..
2 cups of rice
4 pork chops bone in is fine
2 cans of stewed tomatoes
1/2 chopped onion
jar of salsa
in a large measuring cup put tomatoes and salsa together add enough liquid to make 4 cups..
put rice and pork chops in pan sprinkle with seasonings.. add tomato salsa and water mixture and onions cover with foil bake at 350 for about an hour until rice and chops are tender.. uncover bake at 400 for 15 minutes to brown the top.. serve with sour cream shredded cheese and a crusty bread...
Skillet Chicken and Rice Recipe
1 tablespoon oil
1/4 cup chopped green onions
1 medium clove garlic, finely minced
6 to 8 ounces sliced mushrooms
4 boneless chicken breast halves
1 can condensed cream of mushroom soup (10 1/2 ounces)
1 1/2 cups milk
1/4 teaspoon black pepper
1 1/4 cups instant rice
Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides.
Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally.
Garnish with additional chopped green onions, if desired
QUICK AND EASY VEGETABLES....
CHICKEN TERIYAKI OVER STIR-FRY
Makes 6 servings.
1/3 c. chopped onion
1 clove garlic, crushed
1/3 c. soy sauce
2 tbsp. salad oil
2 tbsp. white cooking wine
1 tbsp. honey
3 chicken breasts split
Combine onion, garlic, soy sauce, oil, wine, and honey; mix well. Arrange chicken in shallow baking dish; pour sauce over. Marinate at room temperature 30 minutes, turning several times.
Broil or grill while brushing with sauce until tender. Cook stir-fry vegetables and place on platter. Arrange chicken breasts over top.
1 tbsp. butter
1 tbsp. salad oil
2 c. sliced carrots
1 c. sliced onion
2 c. green beans or broccoli
2 c. cauliflower or cabbage
2 tbsp. lemon juice
1/2 tsp. salt (optional)
2 tbsp. chopped parsley
In wok or large heavy skillet, heat butter and oil. Add carrot and onion; stir- fry 3-4 minutes. Stir in other vegetables and stir-fry 2 minutes or cook until they way you like them.
Add other ingredients and stir. Sprinkle chopped parsley over.
STIR - FRIED SHRIMP WITH VEGETABLES
Makes 5 servings.
3/4 lb. fresh or frozen shrimp (in shell)
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/4 tsp. salt
1/8 tsp. sesame oil
Dash of white pepper
8 oz. bok choy (about 4 large stalks)
4 oz. Chinese pea pods
1 tbsp. cornstarch
1 tbsp. cold water
2 tbsp. vegetable oil
1 clove garlic, finely chopped
1 tsp. finely chopped ginger root
1/4 c. vegetable oil
4 oz. mushrooms, cut into 1/2-inch slices
2 tbsp. oyster sauce or 1 tbsp. soy sauce
1 tsp. salt
1/4 c. chicken broth
2 green onions (with tops), cut into 2-inch pieces
Peel shrimp (if shrimp is frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp