I'm a picky eater. Can you help me find healthy recepies that even I'll enjoy?

Sweet and Sour Meatballs (these are made with ground turkey)

1. 4 (8 ounce) cans tomato sauce

2. 1 small onion, minced

3. 1/2 red bell pepper, seeded and minced

4. 1/2 cup green bell pepper, seeded and minced

5. 1/4 cup packed brown sugar

6. 1/4 cup lemon juice

7. 1/4 cup minced fresh parsley

8. 2 cloves garlic, minced

9. 1 teaspoon Italian seasoning blend

10. 1/2 teaspoon freshly ground pepper

11. 1 medium-sized red potato, peeled

12. 1 small onion, cut into large chunks

13. 2 egg whites

14. 1 teaspoon Italian seasoning blend

15. 1 clove garlic

16. 1 teaspoon salt

17. 1/2 teaspoon freshly ground pepper

18. 2 1/2 pounds ground turkey

2. Cooking Directions

1. To make sauce: Combine tomato sauce, onion, red and green bell pepper, sugar, lemon juice, parsley, garlic, Italian seasoning blend and pepper in a large saucepan. Simmer over medium-low heat for 30 minutes.

2. To make meatballs: Puree potato, onions, egg whites, Italian seasonings, garlic, salt and pepper in a food processor or blender until smooth. Transfer to a large bowl. Add turkey and mix thoroughly. Shape the mixture into 1-inch balls.

3. Add the meatballs to the sauce. Shake to coat meatballs with sauce. Partially cover and simmer on low heat without stirring for 30 minutes. Uncover and simmer until sauce thickens, about 30 minutes longer. Shake the pot several times during cooking to avoid sticking.

Yield: 8 servings

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Pesto Stuffed Chicken (if you don't like pesto, replace it with a fat-free cheese)

INGREDIENTS:

6 boneless, skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 ounces cream cheese, softened

1/4 cup pesto

1/2 cup minced red bell pepper

3/4 cup crushed corn flakes

1/2 teaspoon paprika

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fresh basil sprigs

Place each piece of chicken between two sheets of plastic wrap.

Flatten to a 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle with salt and pepper. Set aside.

Combine cream cheese, pesto, and bell pepper, stirring with a

fork until smooth. Spread 2 tablespoons cheese mixture over each

chicken breast. Roll up lengthwise, securing with wooden picks.

Combine corn flakes and paprika. Dredge chicken rolls in crumb

mixture. Place chicken in an 11 by 7-inch baking dish coated with

nonstick cooking spray. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Bring chicken to room temperature

before baking. Bake uncovered 35 minutes. Let stand 10 minutes.

Remove wooden picks and slice into 1-inch rounds. Garnish with fresh

basil sprigs.

SERVES: 4 - 6

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Zippy Chicken

chicken breast, boned and skinned

low-fat ranch dressing

parmesan cheese

parsley

Cover a cookie sheet with aluminum foil and spray with Pam or

equivalent. Pour the ranch dressing on each chicken breast and spread

out over the breasts with a pastry brush or spoon. Sprinkle on some

parmesan cheese and parsley and cook at 375 degrees for 15-20 minutes

(or more, depending on how many breasts you are cooking at a time).

I use the Lite Done Right Three Cheese Ranch by Kraft, and that has

the cheese built right in!

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I know you say you don't like veggies, but just try a portabella mushroom! Season it with seasonings, first. A portabella mushroom is a GREAT burger replacement and super healthy!

Here's a Medeterranian Porta-Burger

1. 1 clove garlic, minced

2. 1/2 teaspoon kosher salt

3. 2 tablespoons extra-virgin olive oil, divided

4. 4 portobello mushroom caps, stems and gills removed

5. 4 thick slices country-style sourdough bread, cut in half

6. 1/2 cup sliced jarred roasted red peppers

7. 1/2 cup chopped tomato

8. 1/4 cup crumbled reduced-fat feta cheese

9. 2 tablespoons chopped pitted kalamata olives

10. 1 tablespoon red-wine vinegar

11. 1/2 teaspoon dried oregano

12. 2 cups loosely packed mixed baby salad greens

Nutrition Info

Per Serving

• Calories: 256 kcal

• Carbohydrates: 29 g

• Dietary Fiber: 3 g

• Fat: 12 g

• Protein: 10 g

• Sugars: 4 g

2. Cooking Directions

1. Preheat grill to medium-high.

2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Yield: 4 servings

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Here's a Turkey Stuffed Portabella

1. Ingredients

1 tablespoon extra-virgin olive oil

1 sweet onion, thinly sliced lengthwise

2 teaspoons cider vinegar

1/2 teaspoon chopped fresh rosemary

3/4 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/8 teaspoon ground nutmeg

1 pound 93%-lean ground turkey

4 medium-large portobello mushrooms, stems and gills removed

1 tablespoon Worcestershire sauce

1/2 cup finely shredded fontina cheese

Nutrition Info

Per Serving

Calories: 321 kcal

Carbohydrates: 9 g

Dietary Fiber: 2 g

Fat: 18 g

Protein: 29 g

Sugars: 4 g

2. Cooking Directions

Position rack in the lowest position; preheat oven to 400 degrees F.

Place oil and onion in a large skillet over medium heat. Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.

Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushrooms on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.

Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

Yield: 4 servings

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As for veggies, try seasoning them. You NEED veggies to keep you healthy, especially with your condition. I sautee mine with garlic, Essence (it's a seasoning by Emril), and whatever else I choose. Just sautee with cooking spray rather than butter. Also, it never hurts to add low fat, or fat free cheese to your veggies! Try a califlower mash instead of mashed potatos (I do this because I hate mashed potatos, but it's also way healthier), just mash with some cheese, garlic, cajun spices, or whatever you like!

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Just try out different things! Eating healthy CAN taste good. Invest in some cook books, browse online (that's where I got most of these!), and join a Yahoo Healthy Eating group! Good luck.

You can make chili, that mix of beans, cube some potatoes, add brisket and ground turkey and/or chicken.......it would be great. You can add some tomatoes also, you won't taste them much but it will add. Also corn will help. You may even have it over egg noodles if you like. If you have probs with veggies a chili is the prefect place to add them without tasting them much. Green peas, string beans would go well in it. You can boil and mash carrots and add to give it body....you won't taste it at all. Even if you add baby spinach near the end you wouldn't taste it but it will add to the chili......experiement.

Try joining www.kraftfoods.com

They have TONS of great receipes with all of the nutritional value for you to see and most of the receipes are going to contain ingredients that you can normally find in your pantry. Here's one to try

Prep Time: 10 min Total Time:40 min Makes:4 servings

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup Salsa (keeps the chicken moist)

1/4 cup Sour Cream (I used low fat)

1/2 cup crushed tortilla chips

1/2 cup KRAFT Mexican Style Shredded Four Cheese PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.

TOP each chicken breast evenly with salsa, sour cream and tortilla chips.

BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

go to allrecipes.com and check out their Healthy Cooking pages. You'll get lots of ideas and you'll be inspired to eat healthier.

Spaghetti w /creamy tomatoe pepper sauce

2 tblsp olive oil

1 sm onion chopped

2 tblsp minced garlic

1 lrg bell pepper chopped

2 lrg tomatoes

1/4 c fat free half and half

1/2 c grated 2% parmesan cheese

1/2 tsp black pepper

8 c whole wheat spaghetti

Hear oil in large skillet over med low heat. add onion and garlic. cook

over med heat 5 min or untill onion is soft,stirring constantly . Add bell

pepper cook 4 min or untill pepper is crisp tender. stir in tomatoes .

2. Remove from heat let cool 2 minutes. return skillet to heat . gradually

stir in half and half,cheese and black pepper.reduce heat to low,cook 5 minutes

or until heated through. serve over spaghetti.Southwestern

Chicken and black bean skillet

1 tsp ground cumin

1 tsp ground chilli powder

1/2 tsp salt

4 boneless skinless chicken breasts

2 tsp canola or vegatable oil

1 c chopped yellow onion

1 red bell pepper chopped

1(15oz) black beans rinsed and drained

1/2c chunky salsa

3/4 c chopped fresh cilantro or thinly sliced green onions

1. sprinkle cumin,chilli powder,and salt over chicken .

Heat oil in large non stick skillet over med high heat.

add chicken ,cook 2 minutes per side. transfer chicken

to plate and set aside.

2. add onion to skillet ,cook 1 minute,stirring occasionally.

add bell pepper,cook over med heat 5 minutes stirring

occasionally . add beans and salsa,mix well. place

chicken over bean mixture . Cover. cook 6 to 7 minutes or

untill chicken is cooked through. top with cilantro if desired.

one time i had some had this yogurt sundae before it had granola,yogurt,blueberries,strawberry's,oranges,with or without raisins, and some grapes its really good!