What are some good healthy foods/recipes?

This is delicious and very healthy:

6 quarts water

3/4 cup Old Bay Seasoning TM

2 pounds new red potatoes

2 pounds hot smoked sausage links, cut into 2 inch pieces

12 ears corn - husked, cleaned and quartered

4 pounds large fresh shrimp, unpeeled

Bring water and Old Bay Seasoning to boil in a large stockpot.

Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.Serves 12.

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Also , you can find a lot of healthy recipes and tips for healthy cooking here;

http://allrecipes.com/HowTo/Healthy-Cooking/Detail...

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Hi there, It isn't so much "healthy" foods, but the amounts you eat and the in between eating that keeps weight on our bodies. Also...you will NOT lose weight if you do not exercise. I know this first hand. You need to eat three good meals per day. Foods that make you feel full. Breakfast is the most important meal of the day and can be large or small. In between: One piece of fruit; or raw veggies; or boiled egg; or a non-fat type of bar such as an oat bar that comes 6/8 to a box. Can be carried in your purse or pocket. Lunch: Can be a salad with pieces of chicken added if you wish. I like to eat a very large tossed salad of lettuce and tomatoes. Very light on the salad dressing. A small amount of cheese can be added to the salad to give it more taste such as crumbled feta. If you are not around other people such as in an office, you can add a little garlic powder (not garlic salt). Delicious. I sometimes add chopped onion to my salad. For a change eat a meat, turkey or chicken sandwich. If possible add lettuce and tomato to your sandwich. Or stuff a tomato with tuna or chicken salad. Kippers or canned salmon make good healthy lunches (or dinners). Afternoon snack. Same as above in-between snack. Evening meal. Do not eat or drink anything except water after 6 or 7 o'clock in the evenings. On your plant you will need: one meat/or chicken/or fish; one starch which can be potatoes/or rice/of beans; one vegetable. Dessert can be fruit, or a small container of sherbet ice. Drink plenty of water all day long. Drink water when you "think" you are hungry. Some sort of exercise each day such as walking around your home or even inside your house. I bought a small treadmill and slowly walked 5 minutes per morning and afternoon for a week. Then up to 10 minutes the second week. Third week 15 minutes. A booklet comes with the treadmill to show you when and how to walk. Later on you can get up to 30 minutes per day or even an hour if you wish. Watch TV as you walk your treadmill and the time will go much faster for you. I bought a small size TV and have it and the treadmill in a room that we do not use except for company. Or buy a Wii machine and the sports games. Play tennis, bat-mitten, or etc. with the Wii. Lots of fun and a very good work out. Remember to start slow the first week or two.

Healthy, delicious, filling, not fattening and not expensive?

Rosemary Chicken Breasts

Prep: 10 minutes

Marinate: 30 minutes

Cook: 8 to 10 minutes

Serves: 4

4 skinless, boneless chicken breasts

5 cloves garlic, minced

2 tablespoons minced fresh rosemary (or 1 teaspoon dried)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon freshly-ground black pepper

2 tablespoons olive oil

1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)

2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.

Personal note: I like to cook these longer, until the marinade becomes caramelized.

SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)

1 cup pineapple (diced)

1/2 cup celery (diced)

1/2 cup mayonnaise

1/4 cup raisins

1/4 cup walnuts

1/8 cup dried cranberries

2 Tablespoons sweet onion (minced)

2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Salads are the best bet, tried and tested actually. Cheese and diary items are strict no-no, if on a crash diet. There are quite a handful recipes here, try it out.

http://www.ifood.tv/network/pasta_salad/recipes

http://www.ifood.tv/network/bean_salad/recipes

COLA CHICKEN

(my preference…wings or ribs)

4 skinless, boneless chicken breasts

1 cup catsup

1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.

Mix together catsup and cola, pour over chicken.

Bring to a boil. Cover, reduce heat and cook 45 minutes.

(turning chicken a few times, while cooking...to prevent from sticking to pan)

Uncover, turn up the heat and continue to cook until the sauce

becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of chicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"!

I have used Ribs, just as good.

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Fuit Salad

INGREDIENTS:

1 cup white sugar

3 egg yolks

2 tablespoons all-purpose flour

2 cups pineapple juice

1 tablespoon lemon juice

1 (16 ounce) package acini di pepe pasta

2 (20 ounce) cans pineapple chunks

2 (11 ounce) cans mandarin oranges, drained

3/4 cup maraschino cherries, chopped

1 (16 ounce) package miniature marshmallows

1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

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Parmesan Chicken

6 Chicken Breast

1 cup A/P flour

1 tsp. kosher salt

½ tsp. freshly ground black pepper

2 extra-large eggs

1 ¼ cups seasoned dry bread crumbs

2 cups freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels.

On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

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Broccoli & Bow Ties

Kosher Salt

4 cups broccoli florets

½ lb. farfale pasta (bow ties), about 4 cups dry

4 Tbsp. butter

4 Tbsp. EVOO

1 tsp. minced garlic

zest of 1 lemon

1 Tbsp. freshly squeezed lemon juice

¼ cup toasted pine nuts (pignoli)

freshly grated parmesan cheese, optional

Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve.

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BROCCOLI & CHEESE

1 pkg. frozen broccoli

1/2 stick butter

1/4 block Velveeta cheese

1 c. grated cheddar cheese

1/2 c. milk

3/4 c. French fried onion rings (If desired for topping)

1 can mushroom soup

Put all in crockpot cook on high 4 hours or low 6-8 hours