XP: healthy recipes

Re: XP: healthy recipes

• jnicolen1 member

  January 2013

  My favorite cookbook right now is called feeding the whole family. I initially started using it to prepare meals that would be inclusive of all four of us. Bonus is I quickly started feeling healthy and losing weight. Second bonus is that the recipes are delicious.

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• Nicole0012 member

  January 2013

  I can always find great meals on Pinterest! (Trying one tonight, though I'm not so sure I'd call it healthy!) 

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• Cheekers2010 member

  January 2013

  jnicolen1:

  My favorite cookbook right now is called feeding the whole family. I initially started using it to prepare meals that would be inclusive of all four of us. Bonus is I quickly started feeling healthy and losing weight. Second bonus is that the recipes are delicious.

  I'll have to check that out.  I have no advice because I'm stuck in a rut with the same recipes over and over.
  

  
  

  
  

  BFP2: 10/27/13(edd 7/10/14) "Speck" ~ M/C 12/5/13
  

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• theuntaggablek member

  January 2013

  I mash together cooked sweet potatoes and beans, with a handful of cheese and salsa for sweet potato burritos or quesadillas. Stir fry is easy to do healthy - just put in more veggies than meat, and not a heavy sauce. 

  Here are a few healthy faves - from the Six O'Clock Scramble cookbook, which might be worth checking out.

   Tilapia with Tomatoes & Olives:

  2-3 T olive oi; 1-1.5 lbs tilapia fillets, salt & pepper; 1 pint cherry tomatoes, halved; 1/4 cup fresh parsley (I use a T dried or whatever herb we have  on hand); 1/2 c. pitted kalamata olives, halved; 1 T lemon juice, 1 T parmesan cheese (optional).

  Heat olive oil over medium heat. Add fish, season with salt & pepper and saute - turn once - about 3 minutes per side. Put fish on platter with sides. Then, without cleaning the skillet, saute the tomatoes, parsley & olives for a few minutes until the tomatoes are soft. Season sauce. with salt, pepper & lemon juice. Pour sauce over fish, top with Parmesan (if using) and serve.  With couscous/rice & a salad - a great, healthy meal.

  Thai Chicken-Noodle Soup:
  1 T. Veg oil; 1 t minced garlic; 1 pound boneless/skinless chicken breasts in 1/2 inch pieces; 3/4 t. tumeric; 1/4 t. cayenne; 6 cups chicken broth; 3/4 c. light coconut milk; 3 T lime juice (1 lime); 3 T smooth peanut butter 2 c. thin egg noodles; 1 T sugar; 2 T chopped fresh cilantro; salt & pepper. Heat the oil over medium, add garlic and stir fry 1 minute until light golden. Add chicken, tumeric & cayenne & stir-fry for 3-4 more minutes. Add chicken broth, coconut milk, peanut butter, and noodles. Bring the soup to a low boil, cover the pot & simmer for 15 minutes. Add sugar & cilantro. Season with salt & pepper. 300 calories per serving (6 servings)

  
  

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