Please feel free to share your favorite healthy recipe with the group. Below you will see a place to add comments and suggestions.
Please feel free to share your favorite healthy recipe with the group. Below you will see a place to add comments and suggestions.
One of my favorite recipes for dinner (from Cooking Light): ENJOY!!!
Whole wheat pasta with eggplant:
YIELD: 8 servings (serving size: 1 1/4 cups pasta)
COURSE: Main Dishes
Ingredients
1 (16-ounce) package whole wheat penne/ziti (or brown rice penne)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (can subsitute)
1/3 cup finely chopped fresh basil (I use dry when I don’t have fresh)
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
Nutritional Information
Amount per serving
Calories: 353
Calories from fat: 18%
Fat: 7.1g
Saturated fat: 3.1g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.4g
Protein: 11.5g
Carbohydrate: 56.3g
Fiber: 5g
Cholesterol: 17mg
Iron: 4.2mg
Sodium: 430mg
Calcium: 202mg
http://www.cookinglight.com/cooking-101/essential-ingredients/whole-grain-pastas-00400000001170/
Yummy Roasted vegetables… Easy and quick to prepare, can even use a pre-cut bag of frozen vegetables.
Pairs nicely with a chicken breast or a port tenderloin.
Sweet potato,
Rutabagas,
Turnips,
Parsnips,
Carrots,
Broccoli,
Onions,
*Squash,
Garlic or garlic powder
Salt, 1 tsp (I hold)
Pepper, black, 1 tsp
Olive Oil, just enough to lightly coat
Directions
USE WHATEVER VEGGIES YOU LIKE. DRIZZLE OLIVE OIL ON THEM AFTER CLEANED. PLACE IN A FOIL LINED PAN SINGLE LAYER. COOK IN OVEN AT 400 DEGREES FOR ONE HOUR OR TILL VEGGIES SOFT AND ROASTED. TURN VEGGIES AFTER 30 MIN. OF COOKING.
Nutritional Info:
Amount Per Serving
Calories: 190.3
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 274.2 mg
Total Carbs: 36.2 g
Dietary Fiber: 8.0 g
Protein: 4.4 g
From http://recipes.sparkpeople.com
excellent web site with health meals for every occasion. They even have an App
Enjoy!