Healthy Eating, Quick Cooking Tips, Quick Healthy Recipes And Diet Tips: quick easy recipes

Showing posts with label quick easy recipes. Show all posts

Showing posts with label quick easy recipes. Show all posts

Wednesday, 27 January 2010

More Easy Healthy Recipes And Diet Tips

Hello everyone, let me apologize for not posting in ages but I'm busy with a big project that takes up most of my time now and doesn't leave time for blogging. I was very surprised when I checked my blog now and saw that the number of my followers has grown to a fantastic 8. Thank you so much for your interest, guys!

Now, there is something I feel I need to share with you. I just got an email from Matthew from FaveDietsBlog, letting me know he liked my blog and shared some of my cooking tips on his. I went to pay him a visit, and what I discovered was awesome.

FaveDietsBlog has its focus on diet and weight loss tips, healthy eating and mouthwatering healthy recipes. Here are just two posts that caught my eye:

Healthy Chicken Dinners in 30 Minutes Or Less
Chicken recipes are great if you are in a hurry, since this meat is quick to prepare, and it's very healthy because low in fat. Matthew has got two great recipes on his blog, and links to more on his website.

Healthier Cheese Cake Is Delicious
Don't know about you but I love cheese cake. Fortunately, I'm not one of those who have to worry about calories, but since I got my own family to look after I'm much more conscious of healthy eating. This cheese cake recipe is low in fat by using fat free sour cream and cream cheese, and also leaves the option of replacing sugar with sugar substitutes, making it even healthier. Sounds like a cheese cake even dieters and diabetics could enjoy without having to feel guilty.

There's much more great healthy recipes and diet tips out there, so if you got some time, go visit FaveDietsBlog!

Thursday, 17 September 2009

Easy Weight Loss Recipe - Start Your Day With This Superfood Smoothie

By Joan Jones

Eating low calorie foods for maximum nutrition is a must for any weight loss program. This delicious blueberry smoothie will add superfoods to your breakfast with sweet, tangy blueberries which contain anti-inflammatory ingredients, plus Vitamin K and Folate, Vitamin C, Vitamin A, potassium, calcium and magnesium.

This Superfood Smoothie is a meal in a glass and also makes a great snack for increased energy-something that is very important when you're trying to lose weight.

Smoothie Weight Loss Secrets
The more slowly you eat or drink the better when you're trying to lose weight. Savor each mouthful by eating your smoothie with a tablespoon over the course of ten or 15 minutes. Eating slowly is great for your digestive system and this is good practice for eating slowly throughout the rest of the day too. Rinse out your glass and the blender with lots of warm water right away, and you won't have problems keeping your blender clean.

Ingredients

1 banana
½ c low fat vanilla soy milk or low fat milk
1 c vanilla fat-free yogurt
1 ½ tsp flax seed meal
1 ½ tsp honey
2/3 c fresh or frozen blueberries You can also add a tablespoon of high quality protein powder for added protein to start your day.

Directions

Put banana, yogurt, flax seed meal, soy milk and honey into your blender and mix on low until smooth.
Add blueberries and continue blending. Once the banana and blueberries are fully chopped, increase speed to medium.
Continue blending until you reach the consistency you want.
This blueberry smoothie recipe makes 2 servings of Superfood Smoothie.
Rinse your blender and glass and the blender right away with warm water and it makes clean-up much easier.

Nutritional Information per Serving - does not include protein powder if you added this ingredient
Calories 244
Fat 3g
Sodium 94mg
Carbohydrates 48.3g
Fiber 4.5g
Protein 9.4g

© Copyright 2008 by Joan Jones

Joan Jones is an award winning freelance journalist who writes feature articles on travel, home and garden, health and nutrition. Visit her new food and cooking blogs, where you'll find terrific recipes and food related articles at http://JoansCountryKitchen.com and http://DeliciousBlueberryRecipes.com
Article Source: http://EzineArticles.com/?expert=Joan_Jones

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Thursday, 10 September 2009

Spicy Veggie Pasta With Cashews

This recipe is quick to make (approx. 30 minutes) and so delicious that your family will love it. It’s low in fat, sugar free, and packed with vegetables and whole grain.

Ingredients

200 g whole wheat pasta
4 tbsp. rape-seed oil
3 red chili, chopped (or 1 tsp. crushed chili)
1 small onion, chopped
80 g cashew nuts (plain or with chili flavor)
2 red and 1 yellow pepper, thinly sliced
150 g green beans (fresh or canned), cut into 2 cm long pieces
1 tin sweet corn (240 g)

Steps

Cook the pasta in boiling water. Check the cooking instructions on the label, as cooking times may differ from “normal” pasta.
In the meantime, chop the onions and chili.
Heat the oil in a pan, fry the onions and chili for about 3 minutes, occasionally stirring. Then add the cashews and fry for another minute.
Add the pepper and beans and stir-fry for about 5-10 minutes until the vegetables are soft. Then add the corn, mix everything well and leave on the stove until the corn is hot.
Drain the pasta and serve it with the veggies.

Serves 4.

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Tuesday, 1 September 2009

Banana Strawberry Cream

Here's a delicious low-fat dessert with almost no sugar but a lot of taste and nutrients... I just love the banana-strawberry-honey combination. And it's so quick to make!

Ingredients

2 large ripe bananas
150 g strawberries
1 tsp. honey
500 g low-fat yoghurt, vanilla flavor
unsweetened cocoa

Steps

Mash bananas and strawberries and mix with honey. Spoon the mixture into 4 dessert bowls.
Spread the yoghurt evenly on top.
Dust with a bit of cocoa and serve immediately.

Tips

You can prepare the cream some time in advance and keep it in the fridge. In that case, put the cocoa on only shortly before you serve it.
This dessert looks very nice in little glass bowls because it’s a layer dessert. But if you like, you can also mix all the ingredients together.
If you don’t like the vanilla flavor, use plain yoghurt and add a tsp. of cinnamon.

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Thursday, 27 August 2009

Spaghetti With Chicken And Garlic Sauce

This is a tasty low-fat spaghetti recipe that you will certainly love. It’s very easy to prepare, and if you have some leftover chicken that you can use it’s also very quick to make.

Ingredients

300 g spaghetti (or 200 g whole wheat spaghetti)
4 small chicken filets, grilled and cut into thin stripes

For the garlic sauce

4 tbsp. olive oil
4 garlic cloves, chopped
1 tbsp. fresh parsley, chopped

For the salad

1 small lettuce, washed and torn into medium-size pieces
½ onion, chopped
1 red and 1 yellow pepper, thinly sliced
4 tbsp. lemon juice
2 tbsp. low-fat yoghurt
¼ tsp. salt, ½ tsp. black pepper

Steps

For the garlic sauce, heat the olive oil in a small pan and fry the garlic until golden. Set aside.
Mix lettuce, onions and pepper in a bowl. For the dressing mix lemon juice, canola oil and spices. Pour over the salad and mix carefully.
Warm the chicken filet in the microwave or oven. Spread it over the spaghetti, pour the garlic sauce over it and serve with the salad.

Serves 4.

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Tuesday, 25 August 2009

Fruit Sauces

Fruit sauces are something that goes really quick and they will transform simple ice-cream into a fantastic dessert. Check out these recipes. Just put all the ingredients together in the blender and mix until the sauce is smooth. They all make 250 ml of sauce, just the mango puree is 350 ml.

Mango puree

2 small mangos, cut into pieces
3 tbsp. orange juice
1 tbsp. Amaretto

Raspberry puree

250 g fresh raspberries
2 tbsp. of honey
1 tbsp. of lemon juice
1 tbsp. Grand Marnier or Amaretto

Berry mix

300 g different berries (strawberries, raspberries and blackberries)
2 tbsp. honey

You will need to put it through a strainer to get the seeds out.

Exotic fruit puree
This one is a little bit more work. Mix 125 ml fresh granadilla pulp, 125 ml mango or apricot juice and 2 tbsp. of honey. Bring it to boil slowly, frequently stirring, and then allow it to boil for about 5 minutes.

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Thursday, 20 August 2009

Grilled Chicken And Pumpkin Sandwich

A great light dinner recipe, quick and easy to make, that can help you to get rid of your left-overs at the same time, making a delicious sandwich.

Ingredients

8 slices toast
Mango chutney
Grilled chicken, sliced
8 slices cheese
Baked butternut pumpkin, sliced

Steps

Spread some chutney on the toast. Then put a layer of grilled chicken and one of butternut on and cover with the cheese.
Place under the grill for about 5 minutes until the cheese is golden and the food is hot.
Sprinkle with yellow curry and serve.

Tips
Instead of grilled chicken you could also use turkey.

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Tuesday, 11 August 2009

Tuna Sandwich With Onions

There’s nothing more refreshing on a hot summer day than this easy dinner recipe. No need to cook, no battling to get this hot food in whilst you are dying of heat. Simply put your tuna and other ingredients on the sandwiches, or put everything in little bowls on the table and have your family doing it themselves.

Ingredients

4 whole grain rolls
margarine or low-fat spread
1 small lettuce, washed and torn into pieces
3 cans of shredded tuna in water (170 g each), drained
1 onion, sliced
salt and freshly ground black pepper to taste

Steps

Cut the rolls in half and put a thin layer of margarine on.
Then put a layer each of lettuce, tuna and onion on, sprinkle with salt and pepper and serve.

Tip: If you like it hot, you can simply place the rolls under the hot grill for 5 to 10 minutes until they are warm and the onions start getting golden. For this grilled version of the tuna sandwich, you can also sprinkle some grated cheese on top before you bake it.

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Thursday, 23 July 2009

Quick Pasta With Tomato And Chick Pea Sauce

Are you tired of eating the same pasta and tomato sauce over and over again, but this is simply great if you don’t have time? Try this recipe that adds some chick peas to the standard version without taking longer to make!

Ingredients

350 g pasta
3 tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, crushed
1 can peeled chopped tomatoes (about 440g)
2 cans chick peas, drained
2 bay leaves
2 tbsp. ground oregano
2 tbsp. lemon juice
50 g low-fat cheese, grated
freshly ground black pepper to taste

Steps

Bring a large pot of water to boil and add the pasta. Cook it for about 15 minutes until tender, then drain.
In the meantime, heat the olive oil in a pot and fry the onions and garlic until slightly brown.
Add tomatoes, chick peas and bay leaves and allow simmering for about 10 minutes.
Remove the bay leaves. Add oregano, lemon juice, cheese and pepper and mix well.
Pour the sauce over the pasta and serve.

Serves 4.

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Tuesday, 21 July 2009

Stir-Fried Shrimps With Ginger And Leek

If you love seafood then you will certainly love this ultra quick recipe! It’s low in calories but still delicious so you won’t miss anything.

Ingredients

550 g small shrimps, peeled
1 leek
1 red chilli or 1 tsp. crushed chilli
3 cm fresh ginger
3 tbsp. canola oil
2 tsp. soy sauce
1 tbsp. sweet sherry
80 ml chicken stock
1 tsp. cornflour

Steps

Cut the leek into thin rings and wash thoroughly. Chop the chilli and cut the ginger into fine stripes.
Heat a bit of the oil in a large pan. Stir-fry the shrimps in several portions until they start taking a pinkish colour. Remove them from the pan and set aside.
Heat the remaining oil, then stir-fry leek, chilli and ginger for about 40 seconds on high heat. Add the shrimps and fry them, frequently stirring, for about 1 ½ minutes until they are just tender.
Dissolve the cornflour in a bit of chicken stock, then pour the rest into the pan, together with the soy sauce and sherry. Add the cornflour mixture and bring to boil until the sauce thickens. 5. Serve with rice or pasta.

Serves 4.

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Thursday, 16 July 2009

Quick Pasta With Spinach And Chili

A really quick pasta recipe that won’t take you more than half an hour. It’s a great alternative to the thousands of pasta-and-tomato-sauce or pasta-and-herbs recipes you find everywhere.

Ingredients

400 g pasta
500 g deep frozen spinach
2 tbsp. olive oil
1 onion, chopped
1 tsp. crushed chili
1 tbsp. lemon juice
1 tsp. salt

Steps

Cook the pasta for about 10 minutes in boiling water. Prepare the spinach according to the instructions on the packet. Most likely it will be thawed by placing it into boiling water for 2-3 minutes.
Whilst the pasta is cooking, heat the oil in a pan and briefly roast the onion until it’s golden.
Add the spinach and stir-fry for 2-3 minutes. Add lemon juice and salt.
Drain the pasta, mix it with the spinach mixture and serve.

Serves 4.

Tip
I’m using deep frozen spinach because it goes quicker. If you want to use fresh spinach, you need to chop it or cut it into slices.

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Tuesday, 14 July 2009

Pork Curry With Pasta And Peas

Love your meat? Here’s a tasty pork recipe for you. If you leftover meat from last night’s supper, then it’s really quick to make too. About half an hour should be enough time to get your pork curry on the table.

Ingredients

200 g ribbon noodles, cooked
1 medium onion, chopped
2 tbsp. canola oil
2 tsp. medium curry powder
½ tsp. salt
160 g frozen peas
60 ml meat stock
4 tbsp. soy sauce
250 g grilled pork, sliced

Steps

Heat the oil in a large pan and fry the onions on high heat for about 1 minute. Add pasta, salt and curry and mix well.
Add peas, meat stock and soy sauce and mix thoroughly. Then close the lid, reduce the heat and allow to simmer for 5 minutes.
Carefully stir in the pork slices and heat for a few more minutes until the meat is warm.

Serves 4.

Tip
Add a light vegetable soup as a starter, or a fruity dessert to increase your fruit and vegetable intake with this meal.

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Thursday, 9 July 2009

Muffins With Carrot And Walnut Raita

Raitas are asian yoghurt dishes with vegetables or herbs. Here is a fat-reduced version of one of my favourites:

Ingredients

35 g walnuts, chopped
40 g raisins
2 carrots, grated
185 g low-fat yoghurt (plain)
1 tsp. ground cardamom
1 tsp. ground cumin
¼ tsp. red curry powder or cayenne pepper

Steps

Mix walnuts and raisins and set a few teaspoons aside for decoration.
Mix all remaining ingredients thoroughly in a bowl.
Cut 4 whole grain muffins in half, spread a teaspoon of the raita on each half and decorate it with the walnut-raisin-mixture.
Store the remaining raita in the fridge in a closed container and use it up within a few days.

Tip
Alternately, you can serve the raita with whole grain rolls, break a piece of roll off and dip it the raita.

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Thursday, 2 July 2009

Coconut Spaghetti With Tuna

Half an hour till your family starts screaming „Where’s dinner?“ and you haven’t even started? Then this one is perfect for you! Half an hour is really all you need to get this delicious pasta on the table.

Ingredients

400 g spaghetti
2 tbsp. olive oil 1 onion, chopped
½ tsp. crushed chili
2 cans shredded tuna in water (170 g each), drained
1 tin coconut milk (400 ml)
2 eggs a bit of salt

Steps

Start cooking your spaghetti in boiling salt water.
Heat the oil in a large pan and fry the onion and chili for about 5 minutes until the onion is golden.
Add the tuna and fry for another 5 minutes. Take off the stove and allow to cool down for a moment.
Mix coconut milk and eggs with a whisk until the mixture is smooth. Add to the tuna mixture, mix well and season with salt.
Pour the sauce over the spaghetti and serve.

Tip
To add some vitamins, use any waiting times, how short they may be, to quickly make a plain green salad. Use olive oil and a bit of lemon juice as dressing and season with salt and freshly ground black pepper.

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Thursday, 18 June 2009

Quick Pepper And Olive Salad With Feta

This is an ultra quick starter that looks impressing. You can also use it as a side dish, for example with meat and potatoes, or double the recipe and serve it with pasta as a vegetarian main course which is especially nice on a hot summer day.

Ingredients

1 large yellow, red and green pepper, sliced thinly
1 tsp. olive oil
2 tbsp. pickled green pepper corns
150 g pickled green olives
120 g low-fat feta cheese, diced
2 tsp. thyme
1 tbsp. red wine vinegar
some leaves of lettuce or another green salad

Steps

Mix peppers, oil, pepper corns, olives and feta in a large bowl.
Add thyme and vinegar and mix well.
Serve the pepper and olive salad on a layer of lettuce.

Serves 4-6.

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Thursday, 4 June 2009

Grilled Fruity Kebab Sticks With Honey And Cardamom

A healthy fruity dessert with almost no fat and relatively little sugar added. It draws its main sweetness from the fruits and honey.

Ingredients

¼ small pineapple, cut into bite-size pieces, or a small can of pineapple pieces
1 peach, cut into pieces
1 banana, sliced thickly
16 strawberries

For the syrup:

2 tbsp. honey
20 g good margarine, melted
½ tsp. ground cardamom
1 tbsp. rum or amaretto (optional)
1 tbsp. brown sugar

Instructions

Place 8 wooden sticks for 20 minutes into cold water so that they won’t burn under the grill.
In the meantime, cut the fruit and prepare the syrup by simply mixing all ingredients in a bowl.
Put the fruits by turns onto the sticks and dab them with the syrup.
Place the kebabs into a lightly greased ovenproof dish and grill them for about 5 minutes. After half of the time, dab them with syrup again.
Serve the fruity kebabs with the remaining syrup and yoghurt.

Serves 4.

Tip
If you have a bit more time, you can pour the syrup over the kebabs, cover them and marinate them for about an hour to enhance the flavor. You can also serve 500 g low-fat yoghurt with the kebabs (125 g per person). Choose plain yoghurt or a fruity version, just as you like, but make sure it’s unsweetened.

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Hawaiian Toast

If you love fruit and oven-baked dishes topped with cheese, this will be one for you! My family just can’t get enough of it.

Ingredients

4 slices of whole grain toast
low-fat margarine
4 slices lean ham
1 small can pineapple rings (should contain 4 rings)
4 slices low-fat cheese
yellow curry powder

Instructions

Preheat the oven on maximum temperature.
Spread the margarine on the toast and place it on a baking tray covered with baking paper.
First put a slice of ham on each toast, then a pineapple ring. Cover with a slice of cheese.
Grill the toast for approximately 5 minutes until the cheese has melted and slightly browned. 5. Sprinkle a bit of curry over the cheese and serve immediately.

Serves 4.

Tip
A lovely variation is to replace the pineapple rings with canned peach halves.
If you double the recipe, you got a lovely light supper. You might then want to serve a light green salad as a side dish, or a light soup before hand.

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Tuesday, 19 May 2009

Dreamy Chocolate Cream

This chocolate cream is prepared quickly but tastes much nicer than the instant pudding because of the “real” chocolate you use. If you like, you can add some spices like cinnamon and a little bit of ground gloves and nutmeg to make it taste even more special. Instead of spices you can also add a bit of rum, brandy or other liquors you like. You might want to sweeten it a bit, choose natural sweeteners if you should not have sugar.

Ingredients

1 packet of chocolate pudding powder (or 60 g corn flour and 4 tbsp. cocoa)
60 g dark chocolate
375 ml milk
Optional: Spices or liquor to taste

Steps

Mix the pudding powder with the milk in a pot and add the chocolate.
Slowly heat it, frequently stirring, until the chocolate has melted.
Bring to boil, continuously stirring, and let it boil a few moments until it thickens.

Now you just need to decide whether you have the patience to wait until the pudding has cooled down, or if you prefer, eat it hot.

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Quick & Easy Frozen Cookie Dessert

By Tanya Verrelli

When it comes to dessert, the most important thing to me is that it tastes great. Second, it had better be quick and easy to make...with ingredients I already have in my kitchen. A friend of mine told me about this frozen treat years ago. As a matter of fact, the recipe was so easy, she didn't even have to write it down for me! I love that! And when I tried it out for the first time my entire family loved it...my mom and dad aren't too hard to please, but my sister and brother LOVE to critique my desserts! The reason I chose to share this recipe first is because it truly is a quick and easy dessert and it combines ingredients I think most people love...chocolate chip cookies, chocolate bars and frozen whipped topping! Ohhh it's delicious! Now let me warn you, it's super quick to prepare but the dessert needs time to freeze, so you need to keep it in the freezer for several hours. I normally make it the night before I'm going to serve it. Okay, okay, I won't make you wait any longer...here's what you need to do:

Ingredients you need:

1 package of your favorite chocolate chip cookie
1 large tub of frozen whipped topping
Some milk (for dunking the cookies...about a cup and a half)
3 chocolate bars like Butterfinger, Skor or Crispy Crunch (I use Crispy Crunch) - put in the blender to make chunky crumbs

First, make sure you leave the frozen topping in the fridge for the day so that it's soft and spreadable...or leave on the counter for a couple of hours. You also need a 9×9 inch square dish that is okay to put in the freezer. Second, take a cookie and dunk completely in some milk, but don't make it soggy. Place on the bottom of the dish...repeat until you have a layer of cookies. Third, cover the cookies with half of the softened whipped topping and sprinkle half of the chocolate bar crumbs. Next, repeat with another layer of cookies and whipped topping and finally top with chocolate crumbs...AND YOU'RE DONE! Just place in the freezer and wait until frozen...I know, I hate waiting for dessert too...

I really hope you enjoy this quick and easy dessert...if you like the ingredients, I'm pretty sure you will!

About the author
Tanya--"The Mini Baker" I LOVE baking and sharing desserts that are quick and easy...because baking should be simple and delicious! http://www.theminibaker.com/
Article Source: http://EzineArticles.com/?expert=Tanya_Verrelli

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Stir-fried Chicken With Leek

Preparing a nice chicken meal can be so easy and quick with recipes like this one...

Ingredients

600 g chicken filet
2 leek sticks
1 tsp. crushed chili
2 tsp. ground ginger
2 tsp. soy sauce
1 tbsp. sweet sherry
80 ml chicken stock
1 tsp. corn flour

Steps

Cut the chicken into small pieces. Cut the leek into thin rings and wash thoroughly.
Heat a little bit of oil in a pan and briefly roast the chicken until brown. Remove from the pan and set aside.
Again, heat some oil. Stir-fry the leek, ginger and chili for about 5 minutes on high heat. Add the chicken and heat it up.
Add soy sauce and sherry. Dissolve the corn flour in the chicken stock, add it and bring to boil, continuously stirring, until the sauce thickens. Serve immediately with rice or pasta.

Serves 4.

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