What is a healthy meal i can prepare for a special guest? Heart-healthy, or just healthy in general.?

Question

What is a healthy meal i can prepare for a special guest? Heart-healthy, or just healthy in general.?

Answer 1

Salmon is a good choice.  You don't have to do anything fancy.  Just sprinkle with lemon pepper.  My favorite is Tone's or Durkee's Citrus Grill.  Then, just grill or broil in the oven.  Add some veggies and brown rice or whole-grain pasta.

Here's a recipe that always gets devoured.  

Roasted Vegetable Lasagna

From Allrecipes

"'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'"

INGREDIENTS

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms, cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

2 sweet red pepper, cut lenthwise into 6 pieces each

3 tablespoons olive oil

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup egg substitute

1 (26 ounce) jar meatless spaghetti sauce

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

DIRECTIONS

Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray.  Place eggplant and mushrooms on a prepared pan.  Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables.  Sprinkle with salt and pepper.  Bake, uncovered, at 400F for 15 minutes.  Turn vegetables over.  Bake 15 minutes longer.  Remove eggplant and mushrooms.  Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.  Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.  Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil.  Repeat layers. Top with the remaining noodles and pasta sauce.  Cover and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Answer 2

chicken breast cutlets pan seared with a light honey ginger sauce, steamed broccoli, whole wheat rolls, baked potato. maybe a fruit salad for dessert.

chicken- beasts cut into medallions or circles. pan sear w/ w touch of oil or cooking spray until about half way done. remove form pan when half done, turn heat down. put in 1/2 cup water, 1/4 cup honey and some fresh FINELY sliced ginger or ginger powder. let it reduce slightly to thicken- add more water if needed. put chick back in and toss to coat, continue cooking until done.

veggie- frozen or fresh

rolls- supermarket bakery or frozen aisle

fruit salad- chop fresh fuits and toss.

Answer 3

Buy fresh spinach from your grocer's produce section, fresh tilapia, Uncle Ben's Wild Rice (microwavable pouch), lemon, garlic olive oil, and your choice of additional seasoning.

Rinse the spinach thoroughly.  Cook tilapia in a skillet with olive oil and add fresh-squeezed lemon juice, 3-4 cloves minced garlic, and additional seasoning onto the fish (like Cayanne Pepper or Tony Sacheret's).

Follow the directions on the microwavable rice (takes about 90 seconds).  Place a bed of fresh-cut spinach on each plate, lay the cooked tilapia on top of the spinach, and add the rice as a side.

Very easy & healthy :D

Answer 4

Grilled chicken with grilled veggies.

Marinate any cut of chicken in the marinade of your choice for several hours. Marinate some asparagus, zuccini, and onions in the same kind of marinade just in a different container. Grill until done and serve with some rice or baked potato or baked sweet potato.

Answer 5

*Mango Cream Cheese Cake----Mangoes are super sweet fruits that are also very nutritious. They have over 75% of the recommended amount of vitamin C, over 25% of vitamin A and over 10% of vitamin B6- all of that in one creamy delicious dessert!This recipe is heart healthy. This recipe is diabetes friendly.

Butter-flavored cooking spray

18 1/4 ounces white cake mix

2 mangoes, peeled and pureed

8 ounces 1/3 less fat cream cheese

1/4 cup egg whites

7 walnuts

Preheat oven to 350 degrees.Add all ingredients (except walnuts) together, and mix together thoroughly. Spray a 12 X 12 X 2 inch pan using cooking spray. Spread cake mixture in pan. Crumble walnuts over top and spray top with cooking spray again. Bake for 50 to 60 minutes. Cut into 16 squares.

*pan-seared salmon over red cabbage and onions with merlot gastrique

http://www.epicurious.com/articlesguides...

*Couscous Pilaf with Swordfish and Mango Stir-Fry

http://www.diabetic-lifestyle.com/reserv...

*fresh fruit platter with ginger-mango sauce

http://www.epicurious.com/articlesguides...

*Spinach-Stuffed Sole

1 tsp olive oil

1/2 lb fresh mushrooms, sliced

1/2 lb fresh spinach, chopped

1/4 tsp oregano leaves, crushed

1 clove garlic, minced

11/2 lb sole fillets or other white fish

2 Tbsp sherry

4 oz (1 C) part-skim mozzarella cheese, grated

as needed nonstick cooking spray

Preheat oven to 400 ºF.Coat 10- by 6-inch baking dish with nonstick cooking spray.Heat oil in skillet and sauté mushrooms for about 3 minutes or until tender.Add spinach and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish.Add oregano and garlic to drained sautéed vegetables. Stir to mix ingredients.Divide vegetable mixture evenly among fillets and place in center of each.Roll each fillet around mixture and place seam-side down in prepared baking dish.Sprinkle with sherry, then grated mozzarella cheese.Bake for 15–20 minutes or until fish flakes easily.Lift out with slotted spoon.

* Salmon with Fruit Salsa

http://allrecipes.com/Recipe/Salmon-with...

*Lemon Chicken with Olives

http://www.bellaonline.com/articles/art2...

*spicy sauteed fish with olives and cherry tomatoes

http://www.epicurious.com/recipes/food/v...

*http://womenshealth.about.com/od/recipes...

*http://www.nhlbi.nih.gov/health/public/h...

*http://jeenaskitchen.blogspot.com/2008/0...

ENJOY :-)

Answer 6

Here is what we had last night. I got this from a friend and it was very good.

Couscous Pilaf with Swordfish and Mango Stir-Fry

(makes 4 servings)

Couscous Pilaf:

1 medium onion, 5 ounces (150 g), chopped

2 garlic cloves, finely chopped

1/2 teaspoon (2.5 ml) ground cumin

1/2 teaspoon (2.5 ml) paprika

1/4 teaspoon (1.25 ml) ground cinnamon

1/4 teaspoon (1.25 ml) cayenne pepper

1 1/2 cups (360 ml) fat-free low-sodium canned chicken broth

5 ounces (150 g) raw instant couscous

Swordfish and Mango Stir-Fry:

1 pound (480 g) swordfish steak, cut about 2 inches (5 cm) thick

1 medium ripe navel orange

3 tablespoons (45 ml) fresh orange juice

1 teaspoon (5 ml) cornstarch

1 tablespoon (15 ml) canola oil

2 garlic cloves, minced

1/4 pound (120 g) thin asparagus, trimmed and cut into 1-inch (2.5 cm) pieces

1/3 cup (9 g) chopped fresh mint or flat-leaf parsley

1/2 fresh lemon

1. In a medium saucepan, bring onion, garlic, cumin, paprika, ground cinnamon, cayenne pepper, and chicken broth to a rapid boil. Boil, uncovered, for 2 minutes. Stir in couscous; cover and remove from heat. Let stand 5 minutes.

2. Meanwhile, cut swordfish into 8 pieces of equal size. Set aside.

3. Working over a small bowl to catch any juice, peel orange, removing all of the white pitch. Slice crosswise into 4 slices. Set aside. Add the orange juice to any juice in the bowl, Add cornstarch, stirring until dissolved. Set aside.

4. Heat a large nonstick skillet or wok over high heat, swirl in the canola oil, and add the garlic. Stir-fry for 15 seconds. Add the swordfish and asparagus and stir-fry for 4 minutes, turning the swordfish carefully.

5. Stir the sauce again and add to the wok. Continue to stir-fry for another 1 to 2 minutes, until swordfish is opaque throughout and nicely coated. Add the orange slices and mint. Cook for another 30 seconds.

6. To serve, fluff the couscous with a fork and pile into the center of a large platter. Cover and surround with swordfish stir-fry mixture. Squeeze the lemon over all. Serve at once.

Per serving: 376 calories (21% calories from fat), 30 g protein, 9 g total fat (1.7 g saturated fat), 45 g carbohydrate, 4 g dietary fiber, 44 mg cholesterol, 127 mg sodium

Exchanges: 3 lean meat, 2 1/2 carbohydrate (2 bread/starch, 1/2 fruit), 1 vegetable