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Healthy Recipes for Kids
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By admin, February 9, 2012 @ 10:22 pm
I scored 500gr of Squid, that has an expiry date, not tomorrow, but the next day.
So i am asking you clever cooks, moms/dads.. out there for a quick and fun recipe, healthy preferably. So if you know of one please write me?
Robert P, and every one for your recipes, I have chosen one, but will also experiment with others dans, rediculous..
Thanks again and I am sharing the meal tonight with my friend in my Granny-Flat.
By resolutewarrior2005, February 9, 2012 @ 10:22 pm
I prefer frying them in a grape seed oil but a nice olive oil works well too. Might add unsalted butter too.
Sometimes I will lightly marinate them in a alcohol. Options are grand. You can use a sweet fruity wine or jump to Southern Comfort or Uncle Jack (Daniels) if you want a kick.
It will not take long to cook and the biggest mistake is not having the oil at the right temp before placing them in…
Served with a bed of rice, your favorite will be just fine.I like the pilaf…
By Ms.Smiley!, February 9, 2012 @ 10:22 pm
Can you help me find a healthy recipe using celery? I am goin on a diet and i heard that celery burns some calories or it helps. But I cant have a recipe using peanut butter because it makes me throw up! Can you help with the healthy recipes!? Thank you!
By justme, February 9, 2012 @ 10:22 pm
How About………..
Celery Salad
INGREDIENTS
3/4 cup sliced celery
1/3 cup dried sweet cherries
1/3 cup frozen green peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped pecans, toasted
1 1/2 tablespoons fat-free mayonnaise
1 1/2 tablespoons plain low-fat yogurt
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
GOOD LUCK
By DramaQueen, February 9, 2012 @ 10:22 pm
I am on a diet so I need a healthy recipe sor cooking a fish that has a very low number of fat and calories. You have to list the recipe, and the amount of calories and fat it contains. I will award anyone 10 points who has the best answer. Thank You!
It’s talapia fish that I wanna cook.
By Laners, February 9, 2012 @ 10:22 pm
Chinese Sea Bass (two servings)
3/4 c. 99% fat-free chicken broth
1 T. cornstarch
1 T. sesame oil
1 T. minced garlic
1 T. mined ginger
1 1/2 T. apple cider vinegar
4 tsp. soy sauce (light soy sauce preferred)
1 tsp. sugar
1 T. thinly sliced scallions (green onions) use both green and white parts
2 – 5oz. tilapia fillets
Combine broth and cornstarch until dissolved. In a small fry pan, stir fry garlic and ginger for 30 seconds. Add broth mix and bring to a boil, stirring constantly (about 1-2 minutes) or until thickened. Remove from heat. Season with salt and pepper.Set aside all but a couple of tablespoons of the marinade. (What you set aside can be passed when the dish is served.)
Pre-heat broiler. Brush both sides of fillet with marinade and grill for about five minutes each side. Plate the fish, and sprinkle with scallions.
Per serving: 150 calories, 17 gm fat
By brookiecookie, February 9, 2012 @ 10:22 pm
I have a healthy food fest at school and have to come up with a healthy recipe to put in the cookbook in the end. Any suggestions?
By Dan, February 9, 2012 @ 10:22 pm
you could make a roast beef and then slice it up with some cold cuts. MMMMM YUMMAH
By Maxwell, February 9, 2012 @ 10:22 pm
I’m on a bit of a health kick recently, I’v been visiting the gym to lift weights and jogging every morning, I’v also been trying to eat the right things!
Does anyone know of a good healthy marinade recipe for chicken or alternatively something that can be baught from the supermarket?
By healthy, I mean low in fat, salt ,sugar and artificial ingredients.
I’m not sure how healthy products such as Nando’s are.
By lou, February 9, 2012 @ 10:22 pm
great chicken marinade
INGREDIENTS
6 boneless, skinless chicken breast halves
80 ml olive oil
80 ml lemon juice
19.9 g Italian-style dressing mix
DIRECTIONS
Place the chicken breasts between sheets of waxed paper and pound until thin. Remove breasts and place into a large resealable plastic bag.
In a medium mixing bowl, combine the oil, lemon juice, and Italian-style seasoning. Pour mixture into the plastic bag containing the chicken.
Seal the plastic bag and shake gently to ensure that all the chicken is in contact with the marinade. Refrigerate marinated chicken pieces overnight or up to two days.
When ready to cook, preheat grill and lightly oil grate. Place chicken breasts on the grill and cook for about 5 to 7 minutes per side.
By ladyfish, February 9, 2012 @ 10:22 pm
I need a good tasteing recipe,for eggplant that is heart healthy ,low fat,low sugar,low salt,etc.Can anyone help?
By shiverz, February 9, 2012 @ 10:22 pm
LAMB & EGGPLANT RAGU
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
By mama2znc, February 9, 2012 @ 10:22 pm
I participate in a meal swap with a friend, and I want to make soup in a bread bowl for this week’s swap. I normally make chili, but when I brought that up, they didn’t sound too excited about that. So I was looking for a hearty healthy recipe that I could serve in a breadbowl. They have two kids, so kid-friendly is also a factor.
By eyes2see1, February 9, 2012 @ 10:22 pm
Best-Ever Potato Soup
Rich and cheesy; not your typical potato soup. Bacon adds wonderful flavor.
Ingredients
6 Bacon strips, diced
3 cups Cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 Small carrot, grated
1/2 cup Chopped onion
1 tablespoon Dried parsley flakes
1/2 teaspoon Each celery seed, salt and pepper
3 tablespoons All-purpose flour
3 cups Milk
8 ounces Process cheese (Velveeta), cubed
2 Green onions, thinly sliced, optional
Preparation
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to boil; boil and stir for 2 minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.
By admin, February 9, 2012 @ 10:22 pm
I,m trying to lose weight,but I love my granola and I would like a recipe so I can make it more healthy for my self.
By AlwaysOverPack, February 9, 2012 @ 10:22 pm
Granola
30 servings
INGREDIENTS
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans and walnuts. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon and vanilla. Bring to a boil then pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
Ultimate Irresistible Granola
Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won’t be disappointed
20 servings
INGREDIENTS
5 cups rolled oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
2 cups shredded coconut
1 cup unsalted sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup raisins
1 cup dried cranberries
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won’t be around that long!
Stovetop Granola
“A delicious quick and easy granola with almonds and dried cranberries that is made on the stovetop. Feel free to add your favorite dried fruits and nuts too.”
INGREDIENTS
1 tablespoon olive oil
2 cups rolled oats
1/3 cup butter
2 tablespoons honey
1/3 cup packed brown sugar
1/2 cup chopped almonds
1/3 cup dried cranberries
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
By aguy, February 9, 2012 @ 10:22 pm
I went to Jamba Juice and they have some pretty good soft pretzels. That gave me the idea to make some myself, however, i would like a really healthy tasty recipe, something with whole wheat…
If you have any good healthy recipe for great tasting pretzels , please send them my way
By Cister, February 9, 2012 @ 10:22 pm
Soft Pretzel Recipe
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon to “go fishing”
Greased cookie sheet
Preheat oven to 475 F
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands
Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet.
When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
You can double the recipe in proportion.
ENJOY!!
By SharonH, February 9, 2012 @ 10:22 pm
I’ve been craving rice pudding, but want to make a healthy version, if thats possible, that actually taste good. Anyone have a recipe?
By Cister, February 9, 2012 @ 10:22 pm
Cinnamon Rice Pudding Recipe
Weight Watchers Recipes
1/2 cup rice
1 cup water
1 tablespoon fat free milk
2 tablespoons raisins
1 teaspoon low calorie margarine
1/2 teaspoon sugar
1/4 teaspoon cinnamon
In a small saucepan, bring rice, water, milk and raisins to a boil, stirring occasionally. Lower heat, cover tightly, and cook 15 minutes on low until liquid is absorbed and rice is tender. Mix sugar and cinnamon together and sprinkle over rice to serve. 2 servings.
Nutrition Information per serving:
Calories 219, Calories From Fat 20, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 29mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 7g, Protein 4g
LOW FAT RICE PUDDING
1 1/2 c. sugar
3 tbsp. cornstarch
3 c. lowfat milk
1/2 c. minute rice
Milk – or 1 can of Carnation Lite evaporated skimmed milk and 1 1/2 cups of water.
Combine sugar, cornstarch and slowly add in milk and rice. Cook over medium heat, stirring constantly until mixture boils. About 1 minute or until thickened. Remove from heat and add:
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. raisins
Mix. Cover and let stand about 5 minutes.