Originally Answered: Can some one give me some healthy recipes?
Grilled Chicken Ratatouilli
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh marjoram
1 teaspoon salt
Canola or olive oil cooking spray
1 red bell pepper, halved lengthwise, stemmed and seeded
1 small eggplant, cut into 1/2-inch-thick rounds
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
1 medium red onion, cut into 1/2-inch-thick rounds
4 boneless, skinless chicken breasts (about 1 1/4 pounds1/4 teaspoon freshly ground pepper
1 tablespoon red-wine vinegar
1. Preheat grill to medium-high.
2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.
Low-fat Apricot chicken
4 5 ounce boneless, skinless chicken breasts
1/3 cup flour
2 tsp canola oil
1/2 cup apricot preserves
1/2 cup fat-free, low-sodium chicken broth
1 tbsp reduced sodium soy or tamari sauce.
Sprinkle flour on a plate. Dredge chicken breasts in flour. Heat oil on medium heat in a large skillet. Brown chicken for 3-4 minutes per side. Reduce heat to low.
Combine apricot preserves, chicken broth and soy sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes, until chicken is cooked through (juices should run clear).
Remove chicken, cover loosely with foil and keep warm. Turn up heat and cook sauce until slightly reduced and thickened, about 1-2 minutes. Serve chicken with pan sauce.
Chicken with Minty Yogurt - serves 4
8 chicken thigh portions, skinned
1 tbsp honey
2 tbsp lime or lemon juice
2 tbsp natural yogurt
4 tbsp chopped fresh mint
Salt and pepper to taste
Slash the chicken flesh at intervals with a sharp knife. Place in a bowl.
Mix the lime or lemon juice, honey, yogurt, seasoning and half the mint.
Spoon the marinade over the chicken and leave to marinate for 30 minutes. Line the grill pan with foil and cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turning the chicken occasionally during cooking.
Sprinkle with remaining mint, serve with potatoes and tomato salad.
Chicken Mushroom Cashew Nut Sauce
2 tbsp tomato puree
2 oz cashew nuts
1 1/2 tsp garam masala
1 garlic clove, crushed
1 tsp chilli powder
1 tbsp lemon juice
1/4 tsp turmeric
1 tsp salt
1 tbsp low fat natural yogurt
2 tbsp corn oil
1 tbsp chopped fresh coriander
1 tbsp sultanas
1 lb chicken without skin and bone, cubed
6 oz buttom mushrooms
1 1/4 cups water
Sprig of coriander, to garnish
Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.
Add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the processed onions.
Process all the ingredients in the food processor for a further 1 minute.
In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor.
Fry the mixture for about 2 minutes, lowering the heat if necessary.
Add the fresh coriander, sultanas and chicken and continue to stir-fry for a further 1 minute.
Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes. Check that the chicken is thoroughly cooked and the sauce is thick. Cook longer if necessary.
Serve the chicken garnished with a sprig of coriander
3/4 pound boneless beef round, trimmed and cut into strips
1/4 cup fresh lime juice
1 tsp ground cumin
1 tbsp chili powder
1 garlic clove, crushed
1 tbsp canola oil
1 yellow pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 red onion, thinly sliced
4 fat-free whole-wheat tortillas, warmed
1/2 cup salsa
4 tbsp fat-free sour cream
Chopped cilantro to garnish
Combine lime juice, cumin, chili powder and garlic in a glass dish. Add beef and toss to coat. Cover with wrap and marinate in the refrigerator for 2 hours. Remove beef strips and discard marinade.
In a large nonstick skillet, heat tablespo