Easy and healthy recipe ideas?
Topic: Easy and healthy recipe ideas?
April 26, 2019 / By Eliott Question:
Trying to eat better and would like some healthy and easy recipe ideas. It as to be from scratch nothing boxed or packaged junk and it must be healthy.
I don't want links posted I can find those on a google search. I want recipes you personally have tried and that you like and suggest. I never have any fun or different ideas for dinners its normally just meat, veggies and a potato. Can you help me mix things up and give me some ideas please?
Thanks for reading!
Best Answers: Easy and healthy recipe ideas?
Chauncy | 4 days ago
I swear by the crock pot :)
Lately I've been making a lot of homemade chili- I freeze it & hubby takes it on the road with him (truck driver) so he doesn't have to eat greasy truckstop food. He loves it.
Chili can be very healthy if you use a lean meat (not beef) or no meat at all. I use ground turkey or venison.
The last batch I did, I made veggie-heavy since hubby asked for something lighter now that winter's over. Cooked a pound of venison (I usually just cook it first in the crock pot- 2-3 hours on "high" with all the spices added, or you can brown it in a pan). Added 2 cans of beans (black beans & chili beans) one can of Italian-style diced tomatoes, one red onion, one yellow squash and one zucchini, all chopped into about 1 inch pieces. Shouldn't need to add any water, the veggies do that for ya. Simmer 5-7 hours or so....and serve.
It's colorful, flavorful and tasty. Tastes excellent with ground turkey as well. You could omit the meat & it tastes just fine as a vegetarian chili as well.
I also make Mexican-style shredded chicken in the crock pot, which goes great on stuff like chicken tacos (like someone else mentioned). 2-4 boneless, skinless chicken breasts (more or less depending on how many people are eating), one can of Ro-Tel Mexican salsa stuff (has tomatoes & green chiles in it) and I usually add a small can of green chiles. A few jalapenos & some Tabasco or Cholula hot sauce gives it a kick if you like it spicy. Everything in the pot at once, I don't bother cooking the chicken first. I usually add a dash of water (less than 1/8 cup) for good measure. Simmer about 5 hours in the crock pot (I usually do the first 2 hours on "high" and then turn it down to low), then take the lid off & use 2 forks to pull the chicken apart- it should shred easily, if not it needs to cook longer. Once it's shredded, let it cook for another hour or so, so the flavor really penetrates it. Good on tacos, nachos, salads, or even by itself. Tastes amazing :)
I do a lot of teriyaki stir fry chicken & white rice if I'm not crock-potting :). Simple stuff, no need to buy pre-made teriyaki sauce with all the nasty stuff in it, either. If you have a rice cooker, start the rice before you cook the chicken. Dice up some chicken breast, sautee in some olive oil with garlic over high heat, season to taste (experiment! I use chili powder, black pepper, thyme and rosemary a lot) When chicken is browned on the outside, turn stove to medium/high, add any chopped veggies you like (I usually just do chicken, lol), and add about 1/4 cup of regular soy sauce (give or take- should be enough to get the chicken "wet" and leave just a bit of liquid behind without it drying up as it cooks)....and then add about 2 pinches of regular, white sugar. (I estimate & use my hands, LOL. Probably 2 tablespoons?) The sugar will carmelize in the soy sauce, and it'll taste better than ANY store-bought teriyaki sauce you can buy. And 2 tablespoons of white sugar is a lot better for you than the high fructose corn syrup, preservatives & God knows what else in the pre-made teriyaki!
Keep cooking until the chicken is done (and veggies are cooked, if you do veggies)...I usually turn the heat down a bit once the sugar carmelizes, you can add extra soy sauce if it evaporates too much. If you started the rice cooker before cutting up the chicken, the rice should be done by the time the chicken is....you can plop the rice in a bowl and just pour the chicken/sauce over it. Tastes great & takes me about 15 minutes to cook it! You can also use fish or shrimp instead of chicken, if you like seafood.
Hope this helps! :)
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Originally Answered: im a vegetarian with a nut allergy any healthy recipe ideas?!?
I am a very healthy vegan, and I also have food allergies! It can be done, so please don't lose hope!
I am severely allergic to peanuts, soy, beans, chickpeas, peas - all legumes. My anaphylactic reaction to legumes is life-threatening. There was a time I was advised to avoid nuts and seeds altogether as well. Thank goodness it turned out that tree nuts and seeds were not a problem for me. It has been very helpful to know exactly what was dangerous and what was not.
Have you had blood tests to determine exactly which nuts and beans give you problems? I would begin there, if you haven't already. Are you able to tolerate non-nut seeds, like sesame seeds? Sunflower seeds? Flax? Spices that are ground from seeds? Coconuts? Pulses like lentils and peas? Don't experiment at home, please find a way to get your insurance to cover the tests. This knowledge is too important to leave room for error! Do your children or other family members have any allergies? My partner has celiac disease, so he is not able to eat wheat, barley, or rye products. Our kitchen is legume free and gluten free. And we still both eat very well! Something I learned: Carob is a legume. Chocolate is not. So we eat real cacao, and none of that fake carob stuff that normal people tolerate better!
For us, the most important thing to stay safe and to keep food cost down is to make almost everything from scratch. Convenience foods almost always cost more, and they almost always contain something one of us is allergic/intolerant to.
We eat a lot of whole grains and pseudograins like quinoa, brown rice, buckwheat, and millet. Quinoa especially is a great source of protein. Im guessing you're in the UK, and I'm not sure what is available there, but I always compare the pound-for-pound prices on my whole grains between the bulk bins and the already-bagged versions. If brown rice in the bulk bin is on sale for cheaper than I can buy it or anything else in a different format, that's what we eat all week! Just make sure you rinse what you buy in the bulk bins to reduce risk from cross-contamination with allergens. And always rinse quinoa anyway, because it makes it taste yummier!
I love hemp seeds. They are delicious sprinkled on salads, or blended with water to make hemp milk. Sweeten with a banana for a milkshake treat, or keep it savory to use in cooking.
Sunbutter (made from sunflower seeds) is a fantastic substitution for any kind of nut butter. It works in baking, as well as in sauce for Asian-style "peanut" noodles. Sunflower seeds are so versatile!
We also use sprouted sunflower seeds a lot. They're a great nut/bean substitute. Any time we have a winter squash (butternut or acorn especially,) we toast the seeds until they're crispy, or soak then eat them raw! And our diet is built on a foundation of raw, dark green leafy veggies, plus lots of other veggies, and fruits. Veggies have a lot more protein than most of us realize, especially raw, dark green veggies. Blend a couple handfuls of raw kale up in a morning smoothie, with a banana or some papaya, and some berries or orange, and enough water or juice to make it go. Delicious, energizing, and a fantastic way to start your day!
I can't eat regular hummus because I am allergic to chickpeas, but I make this hummus with sprouted sunflower seeds and I love it:
You can adjust seasonings to your liking, or puree in some fresh raw red bell pepper (capsicum) or zucchini (courgette) for a whole different dipping experience. Or add some nutritional yeast for a deep flavor, and a whole lot more protein!
Speaking of nutritional yeast, it is so good in dips, sauces, and dressings. No nuts or beans, just lots of protein and vitamins! And spirulina (a type of alga) is also very rich in protein, though it is pretty expensive. I do like a teaspoonful of spirulina in my morning smoothie. It's my morning treat! I just remind myself that it is cheaper and more natural than taking some manufactured protein powder and iron pills! Plus, spirulina and dark green veg don't back you up like iron pills do. Just enjoy them with something containing vitamin C to absorb the iron best!
Even though some ingredients can be pricy (spirulina, hemp) we still spend less on groceries than we did before going vegan, and we both feel a heck of a lot better than we did before we understood our allergies and intolerances!
Good luck, and don't give up!!!
What about stir fry? That's always my favorite and it's pretty easy and healthy.
My favorite it a thai stir fry with rice noodles and peanut sauce, but you can really do whatever.
I first cook the rice noodles.
While they're cooking, I cook the meat or tofu I'm doing (usually chicken, but shrimp, beef and pork work too)
Once the meat is browned on all sides, I throw in the veggies (I usually just use whatever I have, but my favorite is bell peppers, snap peas, onions, carrots and broccoli)
Let it cook for a few minutes, then put the sauce in.
The sauce you can buy or make your own, I usually make my own.
(I don't have a recipe because I just kind of toss it all together, but it's basically just two spoonfuls of peanut butter, a splash of vinegar, a dash of powdered ginger or fresh, a dash of garlic powder or fresh, about 4 squirts of soy sauce (maybe 1/4C?) or just to taste, a sprinkle of sugar, some dried red pepper flakes and then I just add water until it's at the consistency I like)
Just mix that all together and mix it with the stir fry.
If you don't like that, you can just use teriyaki sauce (1-1-1 ratio of brown sugar, corn syrup and soy sauce..but that is not very healthy)
Or just some soy sauce with it (marinade your meat in soy sauce and add it to the veggies while it's cooking)
& It's pretty good plain as well.
Once the veggies and everything are done, toss the noodles in and you can top it with lime juice, peanuts and/or cilantro.
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For breakfasts, try making some homemade granola bars. You can control what goes in them so you can keep them as healthy as you want without the added sugar of the store bought brands. Other things could be hash browns and a fresh ham slice. Pancakes and waffles can be made ahead of time and then frozen until you are ready to defrost them for breakfast. Homemade muffins is a good idea too. Fresh fruit or even yogurt with some granola over the top is a very healthy breakfast and young kids seem to like it. For lunches, include a lot of finger foods because kids enjoy eating finger foods because it is fun! Crackers, bologna and cheese rolled up, puddings, yogurts, fresh fruit or vegetables, pretzels, popcorn, sun dried chips, granola bars, trail mix, and maybe a sweet treat every once in awhile are all great items to put in her lunch.
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I just posted this recipe to someone else's question, but it fits your needs to. The confit is delicious. It would work with meat (pork or lamb, I think) as well. Any meatier fish would work and the fish could be baked, broiled or sauteed if you can't grill it.
Tuna Or Swordfish With Onion Confit
3 tablespoons extra virgin olive oil
3 large or 4 or 5 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
1 large thyme sprig or 1 bay leaf
2 medium tomatoes, cored
1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole
About 1/2 cup pitted and roughly chopped black olives
1.Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.
2.Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.
3.When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.
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Extra Virgin Olive Oil
Cook the Potatoes and Green Beans, refresh in cold water, whack it all in a bowl! Easy.
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Originally Answered: What is a good, healthy, easy recipe I can fix with my kids (ages 4 & 6) that is REAL food that they will eat?
Deep Dish Taco Squares
2 cups biscuit mix
½ cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1½ pounds ground beef
¼ cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (¼ cup)
1 (8-oz) can tomato sauce
½ cup mild salsa
2 cups shredded cheddar cheese
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375ºF for 9 minutes.
Combine sour cream and Ranch dressing. Spread over baked crust and set aside.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.
Sprinkle cheese evenly over meat mixture. Bake at 375ºF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.
** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.
Skillet Lasagna (aka Hamburger Helper)
1 lb. lean ground beef
¼ cu p chopped onion
½ cup chopped carrots
1½ cups mafalda (mini-lasagna noodles or other pasta)
1½ cups water
½ tsp. Italian seasoning blend
2 cups marinara or other tomato-based pasta sauce
8 oz. fresh sliced mushrooms
1/3 cup or more shredded mozzarella cheese
Cook lean ground beef, chopped onion and chopped carrots in a Dutch oven on medium-high about 6 minutes or until beef is no longer pink. Drain. Stir in raw pasta, water, Italian seasoning, pasta sauce mushrooms. Heat to boiling, stirring occasionally. Reduce heat to low; simmer, uncovered, 10 minutes or until pasta is tender. Sprinkle with mozzarella cheese and serve.
Oniony Baked Chicken
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks
1 med (1 cup) cuke, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1½ teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed
Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.
Makes 4 servings (1 1/3 cups dip).
Fried Rice with Ham
3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped
4 cups cold cooked rice
¼ tsp. sesame oil
3 Tbsp. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.
In same skillet, heat remaining Tbsp. oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.