Whats a yummy and healthy recipe wich is easy to make (best answer will be givin!)?

Question

i want a healthy but yummy recipe thats easy to make or even a healthy but yummy snack plz help me!

Answer 1

Its not the healthiest of options but very tasty!!

Grill a little bit of chicken then wrap up in a slice of parmaham, then melt mozzarella cheese and add sun dried tomatoes and mayo if you like it .. Put all this onto a toasted panini .. add a salad garnish drizzled with balsamic vinegar.

Great Grub!

Answer 2

Well I eat portabella mushroom burgers

&

goat cheese and pesto crackers...

Also Sassy water is my newest thing. It is really good for you and it gives your body a bit of a boost. It has lemon, ginger, cucumber & spearmint in it.  

Answer 3

I don't know if you like soup but this recipe is my favorite soup ever it is healthy and filling!: http://allrecipes.com/Recipe/Jamies-Mine...

but that site (allrecipes.com) has great recipes and there is a healthy living category!  

Answer 4

This is so easy and so yummy, you will love it forever, and I bet give the recipe to all your pals.

Bread Fritters;

Go to the bakery section of the store where you normally buy bread.

Ask the baker for an "unbaked" loaf of bread.

He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.

Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...

The oil temperature should be medium hot. (About half the heat that the stove plate will go)

Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....

Now with care, drop the stretched out dough in to the hot oil.

It would rise almost instantly.

Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.

It would be puffy and crisp when done.

With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.

Repeat this process until all the dough is done.

These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam.

Try it, you will probably have some left over for two or three days, which you can take to work if you like....

Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day. If you decide to freeze them, do so without a filling. Fillings should always be made fresh.

Finger snack variety;

By making the bread dough cutting about half the size when cutting off the raw dough from the batch, you can make smaller sized bread fritters and fill them with fancy foods like tuna mince or savory beef mince for buffet snack parties

Answer 5

Go to this site http://allrecipes.com/  all kinds of easy recipes,also you can rate them . You can also change the recipe to your liking then post your change so other people can try them. We have been using it for four years now. It can really get you out of a pinch.

You also can change the serving sizes and it will break it down for the servings you want.

Great site.

Have fun

Answer 6

Veggie Dog Bones

3 cups minced parsley

1/4 cup carrots, finely chopped

1/4 cup mozzarella or parmesan cheese shredded

2 tablespoons olive oil

2 3/4 cups whole wheat flour

2 tablespoons bran

2 teaspoons baking powder

1/2 cup water (more if needed)

Heat oven to 350 degrees F with rack at the middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil.

Combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. Roll dough out to 1/2-inch thickness. Using cookie cutter or a glass, cut out shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Place on a wire rack to cool.

Store in airtight container. Makes 36.

Answer 7

here's a great recipe for chicken cacciatore that i made last week. it's very easy but also low-fat, has lots of protein & veggies, & tastes gourmet! try it! :-)

http://allrecipes.com/Recipe/Chicken-Cac...

(i served it over brown rice with salad on the side)

here's a recipe for a pretty healthy snack that i love: take a whole-wheat tortilla, sprinkle a bit of low-fat shredded cheese down the center, microwave for about 20 seconds, top with salsa & some nice fresh lettuce, roll up & eat. delish!

Answer 8

baked chicken on a bed of whole wheat cous cous topped with wilted spinach and fire roasted tomatoes.  drizzle with balsamic vinegar.  low cal and delicious

or go to foodnetwork.com and click the healthy eating tab.  

Answer 9

This is a great recipe.  The marinade is awesome.  Grilled chicken under a brick.  Give it a try, you will love it.

Brick Grilled Chicken:

Tuscon Style

Marinade:

3/4 cup orange juice

Juice of 2 limes

Juice of 2 lemons

Zest from 1 of the lemons

2 tbs extra virgin Olive Oil

1 tbs fresh chopped rosemary

1 tsp fresh chopped thyme

1 tsp fresh chopped sage

3 tsp kosher salt, divided

3 minced garlic cloves

2 chicken leg quarters

2 chicken breast quarters

1 orange, 4 slices

2 foil-wrapped bricks or cash-iron skillet

Dry Seasonings:

1 tsp black pepper

1 tsp paprika

1/2 tsp chile powder

2 tsp kosher salt

Prepared marinade ingredients, in a large bowl

add juices, olive oil, 1 teaspoon salt, rosemary,

thyme, sage and garlic; whisk to blend. Place

chicken in a zip-lock bag, add marinade and seal

the bag realsing all the air. Massage ingredients and

place in refrigerator for at least 2 hours and up to one day.

After marinating, heat grill to medium heat. Oil

grill rack by placing oil on paper towel and coat.

Mix dry seasoning ingredients in a bowl, set aside.

While grill is heating, remove chicken from marinade,

place on paper towles to absorb excess liquid.

Loosen skin from breast and leg quarts and place

one orange slice under the skin. Season with

dry seasoning mixture.

Place chicken skin side down on grill. Lay one

leg and breast quarter next to each other, lay

foil-wrapped brick on top, repeat with other 2 pieces.

Cook covered for 20 minutes, watch for flair ups.

Turn and cook covered for 15 minutes. Let chicken

rest 10 minutes.

For great salad recipes like orzo pasta salad or macaroni salad, go to:

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

Answer 10

Preheat the oven to 400 F.  Cut up some tofu into rectangular pieces about the size of your pinky finger.  Lay out the tofu, and pour on some soy sauce and sesame oil, and sprinkle sesame seeds on top.  All of those can be done to your personal taste, I sometimes cut the seeds altogether.  Regardless of whether the oven is at 400 yet (however, it should be at least at 250) place the tofu in the oven.  Cook for 20 minutes.  If it looks like it's drying out too much, or burning, you can pull it out at anytime.  I've never had it go past 20, though.