6 Comments so far

1. Danyell J December 5th, 2008 7:49 pm

   Eat a salad with lots of bacon and cheese
   References :

2. Liz J December 5th, 2008 7:52 pm

   Chicken breasts (1 per person) thawed if necessary, butterflied and pounded flat, fill with broccoli, cauliflower, and julienned carrots, spray with fake butter. Season with whatever you like on chicken. Roll up in foil. Bake 30 min, open foil (carefully) bake another 10 - 15 mins till chicken is done. Serve with salad.
   References :

3. busybaker December 5th, 2008 7:55 pm

   Eat a balanced diet containing protein, whole grains, fruits and veggies plus dairy.

   Breakfast

   Oatmeal
   Raisins
   Calcium fortifed orange juice

   Lunch

   Tuna Sandwich made with lowfat mayo
   Whole Grain bread
   Lettuce and Tomatoes
   Milk

   Dinner

   Steak
   Small baked potato
   Carrots
   Salad
   Peaches and lowfat vanilla ice cream

   Snacks:

   Yogurt
   Apple
   Celery sticks
   Popcorn
   
   References :

4. Jill J December 5th, 2008 7:55 pm

   Stop at your grocer and buy a rotisserie chicken already prepared, and buy some tossed salad, dressing, and whole wheat bread. Instant healthy dinner, and no stove time! You can use the leftover salad and chicken for a healthy lunch the next day!
   References :

5. msjantastic December 5th, 2008 7:57 pm

   Do a search on healthy foods or recipes. Think we all know that eating fresh or frozen fruits and veggies is best for us and healthy.
   References :

6. smdiner December 5th, 2008 9:17 pm

   SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

   MARINADE
   2 fresh lemons, juiced
   4 garlic cloves, minced
   1 tablespoon dried Mexican oregano, crushed
   2 tablespoons olive oil
   Salt and freshly ground pepper
   1 whole 3 to 31/2 pound chicken

   PLANTAIN AND PEPPER STUFFING (A.K.A. MOFONGO)

   4 slices bacon, diced
   1 large ripe plantain, peeled and cut into 1/2inch cubes
   2 garlic cloves, peeled and chopped
   1 small red pepper, seeded and chopped
   1 Anaheim chile, seeded and chopped
   1/2 bunch oregano, chopped
   1/2 cup chicken stock
   2 slices country bread, diced and dried
   1 teaspoon salt
   1/2 teaspoon freshly ground pepper
   1/2 cup chicken stock

   To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over mediumhigh heat, sautJ the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
   ==

   weeknight meals.

   2 cans of tuna, drained
   2 cans of cream of mushroom soup
   3/4 soup can of milk
   1/3 pound Velveeta, cubed
   –Heat all that together until cheese is melted

   Add a handful or two of frozen peas, some pepper, and garlic powder, and while that’s heating, make some toast. Serve it over the toast. It’s one of our favorite comfort foods and done in about 15 minutes.
   ==

   Rice Cooker Jambalaya- time: about10 minutes longer than it takes your rice cooker to cook rice!
   1 lb sausage (sliced into coins and browned)
   1 med onion chopped
   1 can diced tomatoes (I use the kind w/ green chili’s for some extra flavor and spice)
   2 c white rice
   2 Beef Boullion cubes (dissolved as directed)
   1/4 cup water
   1/2 - 3/4 stick margerine

   Use some non stick spray on the bottom of the rice cooker
   place your browned sausage on the bottom
   then add the rice on top, then the onions, the can of diced tom. w. chilis (including the juices), then your boullion, and water. (I usually add some Ton’ys before I cook it but for the first time I would suggest cooking first then seasoning to taste afterwords) Then put the lid on your rice cooker and hit cook. When it is finished empty it into a casserole dish and add margerine. Fold until marg. is melted and ingredients are mixed! (you will prob. want to add salt and pepper or tony’s or another creole/cajun seasoning before serving!) ENJOY!
   ===
   Kielbasa potato bake

   1 package Sliced kielbasa
   5 Thin sliced potatoes
   1 can Cream of mushroom soup
   1/2 can milk
   Salt and pepper to taste
   Cheddar cheese

   Put all ingredients except cheese in a casserole dish, bake until potatoes are tender about 30 minutes, top with cheese and put back in to melt, pull it out and enjoy, it is delicious and easy and the kids love
   ===

   Spaghetti and freesh tomato sauce. Blend 3 fresh tomatos, oregano, and basil. Warm. Cook pasta and serve with shredded cheese overtop
   
   References :

Leave a comment