How can i make healthy filling meals?

Question

im 15 and lately i have been eating junk

marshmellows

cheetos

ect.

diring school i normally eat good becasue my mom makes good meals but its the summer and i dont eat good

What HEALTHY meals can i make that will fill me so i wont want unhealthy snacks in between meals ?

NO DIETS !

just HEALTHY

Answer 1

**Grilled Tomato Risotto with Portobella Mushrooms**

1 pound fresh tomatoes, halved and seeded

Drizzle of olive oil

Salt

Freshly ground black pepper

4 medium portobello mushrooms, stemmed and cleaned

1 pound fresh mozzarella cheese, sliced 1/2-inch thick

1 tablespoon olive oil

1 cup chopped onions

6 cups water

1 teaspoon chopped garlic

1 pound Arborio rice

1 tablespoon unsalted butter

1/4 cup heavy cream

1/2 cup freshly grated Parmigiano-Reggiano cheese

3 tablespoons chopped green onions (scallions), green parts only

Preheat the grill to 400 degrees. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and set aside. Preheat the oven to 400 degrees. Place the portobello mushroom on a parchment - lined baking sheet, cavity up. Drizzle both sides of the mushrooms with the olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes. Heat the olive oil in a large saute pan over medium heat. Add the onions. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the tomatoes. To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto. Garnish with parsley

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Chicken Marsala

Ingredients

2 tsps. olive oil

1 medium onion, chopped

1-1/2 lbs. chicken breast halves, pounded to 1/4 inch thickness

1 cup dry Marsala wine

3/4 cup chicken stock

1 Tbsp. cornstarch, or arrowroot powder

salt and pepper, to taste

Instructions

In a large skillet over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes. Add the chicken and cook on each side for 5 minutes. Add the wine and cook for about 4 minutes until the wine looks syrupy. In a small cup, dissolve the cornstarch or arrowroot powder in the stock. Add to the chicken and cook until the sauce is thickened, about 2 minutes. Add salt and pepper to taste

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creamy garlic pasta with mushrooms and prosciutto

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1 cup canned low-salt chicken broth

3/4 cup whipping cream

3 large garlic cloves

1/4 teaspoon dried crushed red pepper

1/2 cup freshly grated Parmesan cheese

1 tablespoon butter

12 ounces crimini or button mushrooms, cut into 1/2-inches pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed

8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips

Additional freshly grated Parmesan cheese

Preparation: Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

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White cheese chicken lasagna - It has a white cheese sauce that's wonderful!

INGREDIENTS

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

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Chocolate stuffed french toast

Ingredients:

French bread

chocolate chips or chunks/morsels/etc

5 eggs

1 C milk

1 ts each cinnamon & vanilla

The night before you want to serve this:

Cut a loaf of French Bread into very thick slices. In each slice make a 3/4" cut to make a pocket. Spoon 2 heaping ts chocolate into the pocket. Close pocket with a pinch of the bread.

Place into greased 9x13" baking dish. Mix up the eggs, milk & cinnamon/vanilla. Cover & refrigerate overnight.

Preheat oven to 400F. Bake 20-25 minutes uncovered.

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Pancake S'mores

1/3 cup graham cracker crumbs

7 tablespoons marshmallow creme

7 tablespoons milk chocolate chips

Following your favorite pancake recipe::::

Cook until bubbles break on surface. Sprinkle about 1 teaspoon graham cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle.

Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.

Answer 2

It is hard to eat healthy, you must do some prep work.

Sub sandwiches- Make with whole grain bread, lean meat and cheeses, veggies and dressing that you like.  Use a whole loaf and cut into servings and wrap each one in plastic wrap and refrigerate.

Layer your favorite meat (have Mom cook some chicken breast strips or roast beef or ground beef ahead of time) and cheese with refried beans on a whole wheat or veggie tortilla and heat in the microwave, cut into sections and dip into your favorite salsa.

Wash an apple, slice and layer peanut butter on it.  Wash celery, cut into pieces and serve with peanut butter or pimento cheese.

Pita Pizza.  Split open pita bread.  Spread on your favorite pizza sauce or tomato sauce seasoned with Italian seasoning, add your favorite toppings (the precooked meat will come in handy here as well) and heat in microwave

You could do some research on the internet and find all sorts of good healthy recipes.  If you can, plan and prepare with your mom and fill the fridge.  That is what we do.  Good Luck!

Answer 3

if u have cable watch channel 68 or go to goggle and go type healthy fast foods

Answer 4

quarter 1 red pepper and 1 red onion. Put them in a bowl and drizzle over some olive oil and balsamic vinegar, add salt and pepper and make sure the vegetables are well coated in the dressing. Transfer to a baking tray and roast in a hot oven until slightly charred. While the veg are cooking, grill a chicken breast. When cool, slice into strips. Mix the roasted veg with 1 tsp pesto. Take the roasted veg, the sliced chicken breast and 1 or 2 flour tortilla to work with you. To make the wrap, lay out the tortilla and fill with the roasted veg and the chicken, and salt and pepper to taste. Carefully fold in the sides and roll up. Add a mixed leaf salad if you like.

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Make up a quick Niçoise salad using a tin of tuna in olive oil. Drain off the oil and reserve for the dressing, then put the tuna into a bowl. Add some halved cherry tomatoes, snipped anchovies, pitted black olives and blanched French beans if you have them. Make a dressing with the reserved oil using lemon juice, salt and pepper. Pour over the fish then store in the fridge until ready to use. Serve with a fresh baguette.

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Tomato and Mozzarella Salad

680g plum tomatoes, thinly sliced

1 bunch spring onions, thinly sliced

1 small cucumber, peeled, deseeded and diced

225g mozzarella, diced

2 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

3 tbsp red wine vinegar

3 tbsp olive oil

salt and freshly ground black pepper



1. Place all of the ingredients in a medium bowl and mix well. Seal tightly and refrigerate for at least 1 night and for up to 4 days.

2. Salad is best after sitting at room temperature for an hour before serving, but it may be eaten cold.  

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Lentil Salad with Feta Cheese

425g cooked lentils

450g cherry or baby plum tomatoes, sliced in half

85g feta cheese

1 tbsp chopped chives

3 tbsp olive oil

2 tbsp chopped coriander



1. Combine all the ingredients in a bowl and keep chilled in a sealed plastic container.

2. This salad can be eaten as is or with pitta bread or wholewheat biscuits.  

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Cod Loin with a Herb Crust

You could substitute fresh haddock or coley for the cod.

Serves 4

4 x cod loin fillets, skinned

oil for light greasing

125g fresh white breadcrumbs

grated zest and juice of 1 lemon

4 tbsp chopped flat-leaf parsley

2 tbsp chopped chives

2 tbsp mayonnaise

1 tsp Dijon mustard

salt and black pepper

Preheat the oven to 220C/425F/gas mark 7 and lightly grease a shallow baking dish. Lay the cod in the dish.

In a small bowl, toss together the breadcrumbs, lemon zest, juice and herbs. In a separate small dish mix the mayonnaise and mustard, season with salt and pepper, then spread evenly onto the cod.

Top with the breadcrumb and herb mixture and bake for 18–20 minutes or until the fish is just done and the crust golden and crunchy.

Tip. Make extra breadcrumb and herb mixture and store in the freezer in plastic bags. It makes a quick dish even quicker.

Answer 5

Geez kid, summer is almost over.

Kind of late to be trying to eat healthy before school starts, don't yah think?