andru1313

I am going to start listing healthy recipe ideas in this thread. Let me know if there is anything you guys/gals like to eat that I will modify it to try and make it healthy within reason...

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andru1313

Chili

* 2 lbs ground turkey
* 1 (29 ounces) can tomato sauce
* 1 (16 ounces) package kidney beans (cooked and drained)
* 1 can Rotel “Chili Fixin's”
* 1 cup diced onion (1 medium onion)
* ¼ cup diced celery (1 rib)
* 2 medium tomatoes, chopped
* 2 tsp cumin powder
* 3 tbs chili powder
* 1½ tsp black pepper
* 2 tsp salt
* 2½ cups water

Brown turkey, drain fat, and crumble. Combine all ingredients into a large pot and simmer over low heat. Cook for 2-3 hours, stirring every 15 minutes. You can top it with chopped onion and low-fat cheese.

White Chili

* 3 or 4 boneless skinless chicken breasts
* salt and pepper
* 3 to 4 tbs olive oil
* 5 cans (15 to 16 ounces each) great northern beans
* 2 cans (14.5 ounces each) chicken broth
* 1 can (4.5 ounces) chopped green chilies
* 1 can Rotel “Chili Fixin's”
* 1 packet of McCormick White Chicken Seasoning
* ½ tsp cumin
* ½ tsp chili powder

Season chicken with salt and pepper and sauté in the olive oil until browned. Meanwhile, put remaining ingredients in a big soup pot or Dutch oven. Bring to a boil, lower heat, and simmer. When the chicken breasts are browned, cut them into small pieces and add them in the chili. Simmer for 15 to 20 minutes.
Chicken Chili with Pesto

* 1 tbs olive oil
* ¾ cup finely chopped onion
* 2 medium-sized chicken breast halves
* 1 cup thinly sliced baby carrots
* ¾ cup chopped red pepper
* ¾ cup thinly sliced celery
* 1 can (4-ounce) chopped chilies
* ¾ tsp oregano
* ½ tsp cumin
* ¼ tsp salt
* 1/8 tsp pepper
* 1 16-oz cannellini beans, rinsed and drained
* 1 14.5-oz can fat-free chicken broth (can use low sodium if desired)
* 3 tbss pesto
* 1 cup water if soup is too thick

Heat oil in Dutch oven over medium-high heat. Add chicken pieces and sauté about 5 minutes or until lightly browned. Add onion, carrot, bell pepper, and celery; sauté about 4 minutes. Add chilies and the next six ingredients (chili through broth); bring to a boil.

Cover, reduce heat and simmer 25 minutes, adding water as needed for desired consistency. Stir in pesto just before serving.

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Station

alfredo sauce please???

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andru1313

Healthy Pancakes recipe

INGREDIENTS

* 1/2 cup old-fashioned oatmeal
* 1/4 cup low-fat cottage cheese (or tofu)
* 4 egg whites
* 1 teaspoon vanilla extract
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg

DIRECTIONS

1. Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth.
2. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned.
3. Add sugar free syrup on top


Buckwheat Pancakes Recipe
* 2 cups Buckwheat Flour
* 4 teaspoons Baking Powder
* ½ teaspoon Sea Salt
* 2 cups + 1 tablespoon Water
* 2 tablespoons Canola Oil

DIRECTIONS
Mix dry ingredients in a bowl. Add liquids and whisk to mix. Preheat pancake griddle. Oil or spray griddle as needed. Spoon batter onto hot griddle to make pancakes. Turn when edges seem dry (they won't brown much because they don't contain sugar).

Keep cakes warm while you cook remaining cakes.Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.

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el_jefe

ground turkey?????

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Broken5hift

its actually really good. ive made turkey chili in the past and i actually like it more.

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SOT - .... I dunno, i wasnt really paying attention....

andru1313

Heart-Healthy Alfredo Sauce

3 Cups non-fat chicken broth
1 Cup skimmed evaporated milk
1 Cup. yogurt cheese (see recipe below)
5 Tbsp. cornstarch
1 Cup freshly grated Parmesan cheese (Note)
salt and black pepper , to taste

Combine chicken broth and milk in sauce pan and cook over medium heat, stirring frequently. Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste. Add a little skim milk, if necessary, to make mixing easier.


Remove about 1/2 cup of the milk and broth mixture and combine with the yogurt cheese, tempering the yogurt cheese so it does not separate when adding to the hot milk and broth. Add the tempered yogurt cheese to the remainder of the broth and milk in the saucepan and whisk in well. Cook, whisking constantly, just until thick and bubbly. Do not boil, or the sauce will separate.

Stir in the 1 cup of freshly grated Parmesan cheese and stir until melted and smooth. Add salt and black pepper to taste.

Yogurt cheese recipe
32-oz. carton nonfat, plain yogurt, such as Colombo brand (Note #1)
1 large yogurt strainer (Note #2)

Empty contents of yogurt container into yogurt strainer. Set yogurt strainer in large bowl or pan and allow to drain on countertop for at least 5 or 6 hours, or overnight in the refrigerator. Discard whey or save for another use. Yield: 2 cups yogurt cheese.

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Cr@xH3aDMcg33

Reading this thread is making me hungry and angry at the dell person all at the same time.

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PUT THE FUCKING LOTION IN THE BASKET!!!!!!!!!!!

Station

troof... i haven't eaten ground beef at home for probably 20+ years


and for the record i LOATHE turkey in any other fashion

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Cr@xH3aDMcg33

even on turkey day.

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PUT THE FUCKING LOTION IN THE BASKET!!!!!!!!!!!