All this food talk!

I need some good, hopefully healthy recipes - I feel like I make the same 5 things!

Anyone want to share!

Tia!

One of my favs:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

Chicken & Broccoli with Garlic Sauce

2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 tbsp cornstarch
2 cup(s) cooked brown rice, kept hot

Instructions

Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Baked Sweet Potato Chips

1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste

Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.

Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.

Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

Crusted Honey Mustard Chicken

1 spray(s) cooking spray
2/3 cup(s) lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup(s) cornflake crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Pineapple Honey Chicken

1/4 cup(s) low-sodium soy sauce
1 tsp olive oil
1 clove(s) garlic clove(s)
4 slice(s) Dole Canned Pineapple Slices in Juice
2 tbsp honey
16 oz uncooked boneless, skinless chicken breast

Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on

Laughing Cow Chicken Cordon Bleu

4 - 4oz chicken breasts
4 wedges laughing cow cheese
4 servings extra lean ham
1/2 package shake N bake


Pound each to about 1/4 inch thickness. Spread one wedge of cheese on top of each breast . Then put on 2 to 3 slices ham. Roll up the chicken and secure with toothpicks. Place on a baking tray and sprinkle with Shake N Bake. Bake at 400 for about 35 to 40 minutes.

Feta Stuffed Chicken

16 oz uncooked boneless, skinless chicken breast
1/4 cup(s) dried bread crumbs
1/4 cup(s) crumbled feta cheese

Instructions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.

Laughing Cow Alfredo Sauce

Ingredients

3 wedge The Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk (used FF half and half)
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter
1/2 tsp garlic powder

Instructions

In a medium-sized saucepan, combine all the ingredients over a low heat,
until everything is melted and the sauce is velvety smooth, about 20
minutes. Serve immediately over hot cooked pasta of your choice. (add
points for pasta used)

to take to work, walmart has these wraps. 9 grams of FIBER! they are 1 point each. (ill get the name for u when i get home)

i use that, mango peach salsa(found by the sour cream in the supermarket dairy aisle) and perdue short cuts chicken strips.

an entire wrap = 3 points.


breakfast-wheat pita pocket 3 egg whites and 3 slices of healthy choice ham or turkey slices = 3 points total (once egg whites are cooked, throw on the deli emat to cook a lil also.. it gives the eggs flavor so u dont need ketchup salt or pepper)

dinner- brussel sprout stema fresh single serve packets and a piece of gordons fish = 2 points total.

u can also just grill turkey breast on the pan on the stove top and eat it with veggies. veryyy filling.

remember KETCHUP = SUGAR = FATTT = DEVIL

Thanks Girls!!!
Lsorrent - they all sound good! Thanks!!!!
We should have a Recipes thread!!

So I improvised this last night. You just might eat the whole thing!!!

1 lb. pasta (I used rigatoni)
1 jar alfredo sauce (I used Ragu Roasted Garlic Alfredo)
1 1/2 cups reduced fat Italian cheese blend (I used Sargento)
1/4 cup grated parmesan cheese
Salt and pepper to taste
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
3/4 cup breadcrumbs
2 tbsp. butter, melted.

1. Cook pasta; make sure it's a little firmer than al dente because it will soften while baking.
2. In a large bowl, combine all the ingredients with hot pasta, except the breadcrumbs and butter. If mixture is too thick, you can add some spoonfuls of pasta water to thin it out.
3. Spray a large baking dish with Pam and pour mixture in.
4. Top with breadcrumbs and drizzle metled butter on top.
5. Bake at 375 for 20 minutes until bubbly and breadcrumbs are nicely toasted.



Chicken Enchiladas


6 large flour tortillas
1 lb. chicken breasts, cut into small pieces
1 packet taco seasoning
1 can enchilada sauce
2 cups monterey/colby blend, or cheddar or mexican blend


1. Sautee chicken in small amount of veg oil until browned (sometimes I like to add garlic and onions and peppers in there too, cooked until soft)
2. In a large casserole or baking dish, pour a small amount of enchilda sauce on the bottom (enough to coat)
3. When chicken is is browned, follow directions for adding taco seasoning (I like 1/2 pack, a whole pack is spiccyyy)
4. Once chicken mixture is done, scoop about 2 tablespoons into a tortilla and top with a handful of cheese. Roll tightly and lay seam side down in casserole dish. Repeat till done.
5. Once all tortillas are rolled up, pour remaining enchilada sauce and top with remaining cheese. Then horizontally cut the enchiladas (makes removing them very easy).
6. Bake for 20-30 minutes at 425 until cheese is browned and bubbly.

Serve w/mexicorn and refriend beans.

*You can swap the chicken for ground beef, prepare in the exact same manner.
*You can do just cheese enchiladas by using an large container of sour cream mixed with 1 1/2 cups of cheese.
*To be super fat, make cheese and ground beef enchiladas.



Savory Burgers

1 lb. ground beef
1 tbsp. grill seasoning
1 tbsp. worcesterhsire sauce
2 tbsp. BBQ sauce
Salt and pepper to taste
1/4 c. breadcrumbs
Finely diced green or red onions (optional)
1 tsp. garlic powder
1/2 tsp. seasoned salt

Combine mixture thoroughly and shape into patties. Cook to your liking on a hot grill or in a skillet with a spritz of Pam. Serve on Pepperidge Farm Whole Wheat Sandwich Thins with cheese, lettuce, tomato, etc.


Sezchuan Green Beans

1 lb. fresh green beans, cleaned and trimmed
1/4 c. sezchuan sauce
Orange zest
Lemon zest
1 tsp. hot chili paste
1 tbsp. rice wine vinegar
Grated ginger
Garlic
Veggie oil

Blanche green beans until tender, then shock under cold water.

Saute garlic in oil until golden, then add green beans and salt to taste. While the green beans are sauteeing, combine additional ingredients and set aside. When green beans are fully cooked (they will look wilted and slightly crispy), add sauce mixture and simmer till bubbly. Sauce will thicken and reduce slightly.

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Posted by mariedsgn

Thanks Girls!!!
Lsorrent - they all sound good! Thanks!!!!
We should have a Recipes thread!!

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i think there is a recipes thread, there is a chef on here and she posts recipes, i forget her name