What is your favorite meal diet [apple cider vinegar] [roasted red pepper]
A few of mine:
Apple butter and salad with apple cider vinegar and olive oil, salt and pepper.
Salad with gorgonzola, walnuts and red pepper on whole wheat pita
tomato
Roasted hommus (I could use some tricks Re: create an interesting protein because you are often limited on the condiments and sauces)
Reply:Vegetable bake
Broccoli
Cauliflower
Carrot
put in an oven safe glass baking dish top with cottage cheese and crumbled whole wheat crackers and bake at 400 for 45 minutes.. Yum.
Pita Pizza
Whole wheat pita bread topped with tomato sauce and soy cheese and any vegetables you want, baked at 400 for 20 minutes. Yum.
Artichoke Salad
Baby Greens Salad (Arugula, Spring Mix), canned artichoke hearts broiled for 10 minutes, finely chopped garlic cloves, and balsamic vinagrette salad dressing. Yum.
Reply:Pan fried Catfish (or trout)…with nothing else. Under 500 calories and in and out of the kichen in 10 minutes. And DELICIOUS.
Of course I have to eat it only when alone or else listen to the whining chorus about: "What, no vegetables?"
Reply:my favorite ,meal would be supper time, and it's usually a chef-salad
I like to prepare my salad, All fresh crisp green lettus shopped along with tomatos, onions,cucumber, 1/2 cup kidney beans little bit of grated sharp chedder cheese, two chopped boil eggs, table spoon beacon bits,fat free dressing (I like Ranch)…then place 4 pieces of grilled tenderloins boneless skinless chicken on top of the salad and have two extra boil eggs cut in half and place on each side of my plate …of course serve chilled.
then for desert a surgar free jello and a table spoon full of cool whip.
its nothing new but I lose weight eating this way and I like it, it fills me up.
Reply:oh my gosh, katy get that zucchini bread recipe up here quick! i absolutely LOVE it and i'd love to have a healthy recipe for it! thanks in advance!!
Reply:Okay…here goes.
Olive chicken dinner/with brocolli pasta
Ingredients: (serves four)
4 chicken breasts or dark pieces if you prefer — with bone and skin — rinsed and patted dry
3-4 teaspoons olive oil (not tablespoons)
two fresh garlic cloves, lightly smashed with the back of a knife
two tablespoons + a pinch or two extra (for garnish) finely chopped Italian or flat-leaf parsley (not regular parsley)
3/4 cup of dry white wine
Salt & pepper
3-5 EACH of black & green olives per person (I'll do 15 green and 20 black for four people, but my greens are massive and the blacks are itty-bitty. Feel free to use however many you like depending on size and your love of the olive).
Heat oil in a big, deep skillet that has a lid (you don't need the lid yet) on medium heat. Add garlic, tossing and moving constantly. Do not allow to brown. Remove and discard garlic once you can smell it.
Turn up heat to medium/high. Brown chicken on all sides, about five minutes per side. Sprinkle with a little salt & pepper during browning (doesn't need much).
Note: I've only noticed this happen when I use wings/thighs and drumsticks for my dark meat friends. A lot of fat drippings will come off during the browning. Use a turkey baster to get rid of most — not all — of this. There should be a little oil/fat in the skillet, but not an inch or two. It doesn't seem to happen with breasts. You do not need the drippings for this dish. Discard if you don't need it for something else.
Reduce heat to low/medium and add wine, parsley and olives. Stir things around a good bit so everything gets mixed pretty good. Cover, stirring, turning and moving once in a while, for about an hour or until chicken's done. It should be a light simmer throughout cooking, not crazy boiling. The recipe says you can add a little more wine if it seems to disappear, but mine never disappears.
Make your pasta and steam some brocolli. Toss both in a large bowl once they're done and strained. You can add a little olive oil while mixing if it's sticky. Freshly grate some parm over your pasta/brocolli right before serving. Put chickens on your plate and REMOVE THE SKIN! Remove skin before you pour juice on chicken, or it will be lost with the skin. Discard skin, put some olives on your plate, drizzle sauce over everything. Last, sprinkle that little bit of fresh parsley over chicken, olives & juice (if you can remember…I never can). Leftovers are fantastic, as well.
For that red pepper sauce:
Ingredients:
1 large red pepper, seeded and chopped
1 tablespoon of butter or margarine
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon red wine vinegar
1 minced garlic clove
Dash of cayenne/red pepper if desired
In a medium saucepan, sautee chopped pepper in butter/margarine over medium heat until tender (about five to ten minutes). Stir in tomatoes, sugar, vinegar, salt, garlic and cayenne. Cook for five minutes, stirring occasionally. Transfer mixture to a blender, cover and blend until pureed and smooth. Return to saucepan, cover and keep warm until rest of dinner's done. You can make the sauce well in advance and keep in the fridge, or freeze smaller portions. Reheat just before your meal.
I drizzled this sauce over grilled grouper and trout. I also think it would be awesome with blackened scallops, but I'd omit the hot pepper if I use it with anything blackened.
Peeling a tomato was new for me. It's easy if you haven't done it. Let me know, and I'll tell you how. You actually have to cook it for a couple seconds.
I'll let Katy share the recipe for the zucchini bread/muffins. Mine does have sugar and applesauce…plus my fingers are pooped!
Enjoy
Lysne
Reply:From what I'm seeing here, all MUST post their recipes, LOL ; )
Reply:Olive chicken & brocolli pasta
Sautee bone-in chicken breasts (or other pieces) in a large skillet with a couple cloves of smashed garlic & olive oil, remove garlic once it's aromatic, add white wine & chopped flat-leaf parsley, whole, pitted green and black olives, cover, cook on low on the stove for about an hour moving things ocassionaly. Serve with steamed brocolli tossed with vermicelli or spaghetti and freshly grated parm. Drizzle sauce/olives over everything. Dynamite with any of the white wines coming out of New Zealand.
For snacks, another big vote for zucchini bread. (I make them in muffin shapes, too…I found these little heart shaped muffin cups for them since they're so heart healthy, lol).
Jersey, for a sauce, DH and I tried an awesome one a couple weeks ago. It has one fresh, peeled tomato, one fresh red pepper, 1 tablespoon butter, 1 teaspoon sugar, 1 teaspoon red wine vinegar, 1 garlic clove minced and salt & pepper. You can add cayene if you need some fire to compliment whatever you drizzle it over. I prefer the sauce to stay sweet, tho, and add fire to my meat/fish protein I add it to.
Let me know if you'd like the specifics. It's about the easiest thing I've cooked in months.
Reply:As for the protein, I really like my flax-soy flour zuccine muffins, they've got a load of fiber and protein, and no sugar. I'll dig the recipe out if you want.
Also for protein, you can never go wrong with a few hard-boiled eggs and a handful of nuts. Lots of protein and omega-3s
