General Question

Zen's avatar

Recipes are a dime a dozen. Easy, smart and healthy recipes are worth their weight in gold. Share some?

Asked by Zen (7743points) April 7th, 2009

I’ve checked. There are recipe questions. This one is different. It was inspired by an article which I will include the link to which you will enjoy, and will also provide guidelines. Here’s the thing: I’m a single dad, don’t hate cooking, but like to spend as little time producing the best food possible. I’d love a recipe book which was simple, matter-of-fact, stuff I have in the fridge and cupboard, or easy to get at the corner store. Recipes that are healthy, but taste good, with clear concise instructions I could print in 16 point and not take up more than a few lines. Metric preferred, but I’ll accept Imperial and U.S. measurements. Please: tried and tested only. Thanks! Link

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5 Answers

marinelife's avatar

I like pasta primavera. Make any type of pasta you have on hand (my favorites are fusili or penne).

Cut up any combination of fresh vegetables you have on hand. Some I use often would be onion, garlic, mushrooms, zucchini, red bell pepper, but broccoli, green peas, sun-dried tomatoes, sliced olives, etc., are great too.

Add chopped meat, if desired, such as cubed cooked chicken, diced ham, crumbled bacon, slivered salami, whatever.

Saute the vegetables in a little olive oil. Sprinkle with about a tablespoon of flour. Cook for 30 seconds or so. Then add a 1/4 to a half cup milk, half and half or cream. Stir until slightly thickened.

Pour the sauce with meat and vegetables over the pasta. Sprinkle with grated parmesan cheese and serve.

miasmom's avatar

Salsa Chicken

You can adapt this recipe to as big/small amount you want. And it’s easy and healthy.

Thawed Chicken Breasts (we do 1 per person)
Taco Seasoning
Sour Cream (optional, we use plain yogurt instead)

In a plastic bag, shake 1 chicken breast with 1 tablespoon Taco Seasoning. You can use less seasoning if you don’t like things too spicy. Repeat process for as many chicken breasts you are making.

Put in dish, put 1/4 to 1/2 cup salsa on top of chicken. Just enough so the top of chicken is covered.

Bake @350 degrees for 30–40 minutes, until chickens are cooked. Sprinkle cheddar cheese on top and leave in oven until melted, a couple of minutes.

We also cook these on our George Foreman Grill… 400 degrees for 7–8 minutes.

We serve with rice or chop up chicken and put it in a flour tortilla. A nice salad goes great also.

It’s one of our favorites.

Rayvin14's avatar

its called stuff(:
8oz of cream cheese
3 and 3 4ths cups of powdered sugar
yellow cake mix
1 tbs of vanilla
1 stick of softned butter
a splash of milk
bake for 45 min on 450(:

charliecompany34's avatar

get two to four salmon filets. buy couscous, freeze chicken broth ice cube; get fresh tarragon and lemon.

preheat oven to 400.
cook couscous and place a dollop in parchment paper. place seasoned salmon filet (sea salt and fresh ground black pepper) on top of cooked couscous. place fresh tarragon on top of salmon. place fresh lemon wedge. set a frozen cube of chicken broth on top. close parchment paper into envelope. place in oven for about 20 to 25 minutes.

open your gift and eat. healthy. a little on the spicy side, but savory and good for you. .

rooeytoo's avatar

skinless boneless chicken breasts, cut into chunks, brown well in a pot with olive oil, toss in garlic salt, salt, pepper. When it is good and brown add a couple of cups of chicken broth and stir the brown bits off the bottom of the pot, throw in potatos, carrots, spring onions, some peas, I often add red lentils to thicken, some sliced black olives for color and texture, chilis for a bit of a kick and some red pepper for color, toss in anything that sounds good to you. simmer for about an hour and serve in a big soup plate with crusty bread and a salad. Oh yeah when you are serving, slice up some of the green tops of the spring onions and sprinkle on top

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