Need a healthy dinner idea for tonight?

Question

Im trying to loose some weight. trying to find some ideas for dinner thats healthy, cheap and easy to make. any ideas?

Answer 1

here are some low-fat recipes

Feta Chicken with Zucchini- http://food.realsimple.com/realsimple/re...

im sure you can make it even more low fat by using no-fat feta

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Moroccan Shrimp - http://food.realsimple.com/realsimple/re...

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happy cooking!

Answer 2

Steam some veggies ,add them to white rice and bake a chicken breast.

Answer 3

Green Lentil Soup with Lemon

2 cups green lentils, washed

3 teaspoons olive oil

6 cups vegetable stock

1 bay leaf

2 large onions, chopped

3 cloves garlic, crushed

2 teaspoons coriander

2 teaspoons cumin

1/2 teaspoon sweet Hungarian paprika

2 large carrots, diced

2 tablespoons lemon juice, or to taste

salt and pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly.

Add the bay leaf & spices & stir for 1 minute.

Finally add the carrot. Pour in stock, raise heat & bring to a boil.

Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot.

Add lemon juice & salt & pepper. If too thick, thin with a little more stock.

Serve with freshly made bread.

Answer 4

I tend to stick to chicken and fish when I want to eat healthier.  Salads are also fantastic.  I have several great easy recipes that are really good.  I have a recipe for a herb roasted chicken or skewered shrimp as well as chicken kabobs. Salads like a greek salad or mixed greens are perfect with any chicken or fish dish.  Here is the link to my site, look at Roasting, grilling and salads for some easy and healthy options.

http://www.cooking-is-easy-and-fun.com

Answer 5

I love to make veggie fajitas.  Low fat, low cal, and actually very filling!

What you need:

Low Fat or Low Carb or Whole Wheat Flour Tortillas (taco size) -- You choose the kind.

1 Green Bell Pepper

1 Red Bell Pepper

1 small yellow onion

2-3 mushrooms, sliced

1 clove garlic, chopped

1/2 cup cilantro

1 lime

Salsa -- medium or hot!

1 tbs. canola oil

Low Fat or Fat Free Sour Cream, if you wish

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Chop/Slice up all of your veggies.

In a skillet, put 1 tablespoon of Canola Oil and all of the chopped veggies and garlic.  Saute on medium heat for about 5 minutes until the veggies are just slightly softening.

Add 1/2 cup salsa of your choice and stir.

Put 2 tortillas in the microwave for 15-20 seconds.

Load each tortilla up with lots of veggies!!!  

Chop up cilantro and sprinkle some on top of veggies and a squeeze of lime.

Add sour cream if you want.

Enjoy!!!

Answer 6

NUTRITION PROFILE:

Healthy Weight

VIEW COMPLETE NUTRITION GUIDELINES »

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound boneless, skinless chicken breast, trimmed of fat

8 ounces whole-wheat fusilli or radiatore

3 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

1/3 cup reduced-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons lime juice

1 cup fresh blueberries

1 tablespoon chopped fresh thyme

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.

2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.

3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.

4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.

Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 very lean meat, 2 fat

MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

Answer 7

I like boneless skinless chicken breast sauteed down with garlic and EVOO (extra virgin olive oil is lower in fat etc than regular oil or butter) and lots of veggies.  Its filling and nutritious and FULL of vitamins!

Answer 8

the good idea is fish and little rice that is outside home ...in home eat tuna without oil and vigtable  salad  or egges without oil with chees with no cream ..use olive oil if u want.in all this kind of foods but little oil....