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Healthy Recipes

Discussion in 'LifeStyle' started by Snowbaby, Jul 19, 2007.

  1. Snowbaby

    Snowbaby Active Member

    Share your healthy recipes in here!!!


    Chicken Corden Bleu ~ Serves 2:

    Ingredients:
    2 chicken breasts
    Sandwich ham
    Cheese
    Breadcrumbs

    Recipe:
    1. place the chicken in an oven dish
    2. slice/grate the cheese and put on top of chicken
    3. put ham on top of cheese
    4. put breadcrumbs on top of ham
    5. cook...


    I cook everything @ 200 centigrade. Cook until the juices run clear when the chicken is prodded with a skewer!
     
  2. Subby

    Subby New Member

    What do we class as healthy?
    ...And when will my dinner be here, im getting hungry lol
     
  3. thistle

    thistle New Member

    Baked Leek

    Cut a leek into 2 -3 segments and steam until nearly cooked.

    Wrap in ham and place in baking dish.

    Cover with cheese sauce

    Bake in oven (gas 5 approx 20 mins)

    yummy !
     
  4. Snowbaby

    Snowbaby Active Member

    Leek and Potato Soup

    Preparation Time: 15 minutes
    Cooking Time: 40 minutes
    6 servings

    Ingredients
    2 oz. unsalted butter
    1 Tbsp. oil
    6 leeks\cooked, sliced
    4 potatoes, sliced
    4-1/4 cups chicken stock
    1/8 tsp. grated nutmeg
    3/4 cup cream
    fresh chives (optional), chopped, to garnish


    Instructions
    Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.
     
  5. Bluesy

    Bluesy New Member

    Sweet BBQ Chicken Kabobs

    PREP TIME 15 Min
    COOK TIME 10 Min
    SERVINGS 4

    INGREDIENTS
    1 pound boneless skinless chicken breasts, cut into 1-inch pieces
    2 cups pineapple chunks
    1 red pepper, cut into chunks
    1 green pepper, cut into chunks
    1/2 cup KRAFT Original Barbecue Sauce
    3 tablespoons frozen orange juice concentrate, thawed
    DIRECTIONS
    Preheat grill to medium-high heat. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs. Mix barbecue sauce and juice; brush on kabobs.
    Grill kabobs 8 to 10 minutes or until chicken is cooked through, brushing occasionally with remaining sauce.
     
  6. Snowbaby

    Snowbaby Active Member

    Sounds tasty, Amber!
     
  7. Bluesy

    Bluesy New Member

    It really is! At first I was like, "Ew! Pineapple and chicken?" LOL But they balance each other out. It's very tasty and it cooks up fast!
     
  8. Princess Pyro

    Princess Pyro New Member

    If anyone doesn't eat ham, then a good tasting a;ternative is Turkey Bacon. It's also a lot healthier [​IMG]
     
  9. Snowbaby

    Snowbaby Active Member

    That sounds interesting. We get turkey ham in shops here, it's basically cold meat for sandwiches, but it's very garlicy!
     
  10. Princess Pyro

    Princess Pyro New Member

    I have only recently come across it in shops here. I have been searching for ages. I love the stuff!
     
  11. janyoung101

    janyoung101 New Member

    arugula salad with shaved parmesan and lemon juice with cracked pepper...no prep and its so delic!
     
  12. lottie9394

    lottie9394 New Member

    iu used to love turkey ham but i have gone right off it now
     
  13. finkhersheys

    finkhersheys New Member

    yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
     
  14. CaliQueen

    CaliQueen New Member

    Kyles Fantastic Baked Chicken (compliments of my wonderful bf)

    6 chicken thighs (3 breasts)
    Butter (1/2 stick)
    Flour
    Milk (1 cup- maybe more depends on your personal taste)
    Parmesan Cheese
    Swiss Cheese
    Rice
    Bread Crumbs

    First: melt the butter in a pan, put the chicken in to brown...(doesnt need to be cooked all the way through, your going to bake)
    Second: Make the rice
    Third: prep the pan to bake in...layer the bottom with parmesan cheese and swiss cheese...cover with the rice...then the browned chicken...
    Do not throw away the butter sauce...now put in flour and whisk...once it is too your liking of thickness add milk to lighten it up...WHISK WHISK WHISK and make sure its boiling...otherwise it will taste like flour... then pour that onto the chicken ( make sure its completely covering the pan ) now take breadcrumbs and sprinkle as many as you like on top...to add a little extra crispyness melt some more butter and drip onto of the breadcrumbs so when it cooks it will make a crispy shell...

    Pre heat oven to 350 and cook for 35 mins...if the chicken was previously frozen add an extra 15 mins to be safe...

    Serves 4-6 depending on your choice of chicken...you dont have to use just thighs or breasts any part is good.

    ENJOY!!!!!!
     
  15. alstonfered

    alstonfered New Member

    Those sounds yummy..Here is one from me..Hope that you will enjoy it..

    Pumpkin and carrot soup

    [​IMG]


    This smooth and creamy soup is easy to make and is suitable for vegetarians. It contains beta carotene.

    Preparation time: 10 minutes
    Cooking time: 40 minutes
    Serves 4 to 6

    Ingredients:

    2 tablespoons olive oil
    1 onion, peeled and chopped
    6 large carrots, peeled and grated
    1 small or one half large pumpkin peeled, deseeded and chopped
    750 ml vegetable stock
    1/4 teaspoon ground nutmeg
    150 ml fresh cream (optional)
    salt and black pepper, to taste

    Method:

    Heat the oil in a large saucepan and fry the onion, covered, over a low heat for five minutes.
    Add the carrot and pumpkin, stir and cover. Cook for a further ten minutes over a low heat, stirring occasionally.
    Add the stock and nutmeg and bring it to boil. Cover again, and simmer for 25 to 30 minutes, or until the vegetables are tender.
    Transfer the mixture to a blender or food processor and blend it until smooth. Season it as per your taste.
    Add a little more stock or boiling water over low heat if the soup is a bit thick for your taste, then return to the pan.
    Stir in the cream and heat through for a minute before serving.
    Add two tablespoons of ground almonds while frying onions for a nutty taste.
     
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