JustMe1234
I'm having some people over for my birthday next Friday night and one is a vegetarian, and it falls during lent too of course so I have to probably have some stuff for some people who won't bend for a night. What is a good range of things to have? I was all set in making sliders on the grill....lol
Nobody ever finishes potato chips and they end up goin in the garbage. I already spoke to a few lent followers and they said they would slip for the night, but for some other ppl who won't I have to make sure there is food for them too.
I'm thinking of making some Deviled eggs....thats as far as I've gotten!
Answer
I have here the recipe of Veggie Meatloaf.Hope this Helps
This healthy and hearty vegetarian meatloaf freezes well after it's baked. Just wrap well, label, and freeze. Let meatloaf thawe in the fridge overnight, then reheat at 350 degrees For 20-30 minutes until hot.
Prep Time: 35 minutes
Cook Time: 1 hour, 50 minutes
Total Time: 1 hour, 85 minutes
Ingredients:
* 1 cup dried lentils
* 1/4 cup wheat germ
* 1 cup whole wheat bread crumbs
* 1/2 cup cooked brown rice
* 1 onion, minced
* 3 cloves garlic, minced
* 3 eggs OR 3/4 cup egg substitute
* 1 tsp. dried oregano leaves
* 1 tsp. dried thyme leaves
* 1 Tbsp. soy sauce
* 1/4 cup ketchup
* 1 Tbsp. olive oil
* 1/2 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/8 tsp. white pepper
Preparation:
Preheat oven to 350 degrees F. Place lentils in a small saucepan and cover with water. Cook over low heat for 60 to 90 minutes, or until tender. Drain lentils, if necessary, and coarsely mash lentils. Combine with remaining ingredients. Pour mixture into a 9 x 5" loaf pan sprayed with nonstick cooking spray.
Cover with foil and bake at 350 degrees for 30-40 minutes. Remove foil and bake for another 10-15 minutes or until loaf is firm to the touch. 6 servings
I have here the recipe of Veggie Meatloaf.Hope this Helps
This healthy and hearty vegetarian meatloaf freezes well after it's baked. Just wrap well, label, and freeze. Let meatloaf thawe in the fridge overnight, then reheat at 350 degrees For 20-30 minutes until hot.
Prep Time: 35 minutes
Cook Time: 1 hour, 50 minutes
Total Time: 1 hour, 85 minutes
Ingredients:
* 1 cup dried lentils
* 1/4 cup wheat germ
* 1 cup whole wheat bread crumbs
* 1/2 cup cooked brown rice
* 1 onion, minced
* 3 cloves garlic, minced
* 3 eggs OR 3/4 cup egg substitute
* 1 tsp. dried oregano leaves
* 1 tsp. dried thyme leaves
* 1 Tbsp. soy sauce
* 1/4 cup ketchup
* 1 Tbsp. olive oil
* 1/2 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/8 tsp. white pepper
Preparation:
Preheat oven to 350 degrees F. Place lentils in a small saucepan and cover with water. Cook over low heat for 60 to 90 minutes, or until tender. Drain lentils, if necessary, and coarsely mash lentils. Combine with remaining ingredients. Pour mixture into a 9 x 5" loaf pan sprayed with nonstick cooking spray.
Cover with foil and bake at 350 degrees for 30-40 minutes. Remove foil and bake for another 10-15 minutes or until loaf is firm to the touch. 6 servings
Any good healthy reciepes?
sara d
Okay so i am trying to eat healthy. but all i can ever think of thats healthy to make for dinner is grilled chicken brown rice and some veggy of some sort. ok. i dont even know any thing to change the flavor of the chicken. i just grill it normal and thats it. but that meal can get super boring. any one have any good receipes that are healthy?? it can still be chicken but made into a different meal. Im so bad at cooking and coming up with ideas. any ideas would be very helpful! thank you!!
Answer
You can buy lean ground turkey, and make meatballs, meatloaf, chili, burgers...any way you use ground beef..and it's low fat and low cholesterol.
My other suggestion is to start stir frying. You need minimal oil, and you can change up the veggies. Snow peas, broccoli, bok choy, peppers, and bean sprouts are all delicious. Just add some fresh ginger, garic, and soy sauce and you'll have a healthy, low fat meal.
Don't forget that there are cuts of beef that are low fat as well. A serving (4 oz) of sliced london broil or flank steak is very lean, and can be wrapped in a multi grain tortilla with some salsa and reduced fat sour cream.
Pork tenderloin is actually leaner than turkey. So try it with apples, or stir fried cabbage.
Then there are meatless meals...portobello burgers, whole wheat pasta with roasted veggies like zucchini, eggplant and tomatoes...yum.
Shrimp made into skewers and broiled with some lemon juice, lemon zest and garlic tastes amazing. Shrimp are generally low in calories.
The possibilities are endless. Here are a couple of recipes I make, and everyone really enjoys...
***Black Bean Chili***
4 large poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 cans black beans (15 ounces), drained of half their liquid
2 tablespoons chili powder (a large palmful)
2 teaspoons ground cumin (about half a palmful)
1/2 teaspoon allspice (eyeball it)
2 cans crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish
PreparationHeat broiler to high.
Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.
Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.
Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.
****chicken Stir-Fry Wraps****
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)
Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
***Pork Tenderloin with Sauteed Apples and Leeks***
2 pork tenderloins (1 1/2 to 2 pounds total), trimmed of excess fat and silver skin
2 tablespoons olive oil
Coarse salt and ground pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar
Directions
Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.
You can buy lean ground turkey, and make meatballs, meatloaf, chili, burgers...any way you use ground beef..and it's low fat and low cholesterol.
My other suggestion is to start stir frying. You need minimal oil, and you can change up the veggies. Snow peas, broccoli, bok choy, peppers, and bean sprouts are all delicious. Just add some fresh ginger, garic, and soy sauce and you'll have a healthy, low fat meal.
Don't forget that there are cuts of beef that are low fat as well. A serving (4 oz) of sliced london broil or flank steak is very lean, and can be wrapped in a multi grain tortilla with some salsa and reduced fat sour cream.
Pork tenderloin is actually leaner than turkey. So try it with apples, or stir fried cabbage.
Then there are meatless meals...portobello burgers, whole wheat pasta with roasted veggies like zucchini, eggplant and tomatoes...yum.
Shrimp made into skewers and broiled with some lemon juice, lemon zest and garlic tastes amazing. Shrimp are generally low in calories.
The possibilities are endless. Here are a couple of recipes I make, and everyone really enjoys...
***Black Bean Chili***
4 large poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 cans black beans (15 ounces), drained of half their liquid
2 tablespoons chili powder (a large palmful)
2 teaspoons ground cumin (about half a palmful)
1/2 teaspoon allspice (eyeball it)
2 cans crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish
PreparationHeat broiler to high.
Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.
Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.
Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.
****chicken Stir-Fry Wraps****
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)
Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
***Pork Tenderloin with Sauteed Apples and Leeks***
2 pork tenderloins (1 1/2 to 2 pounds total), trimmed of excess fat and silver skin
2 tablespoons olive oil
Coarse salt and ground pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar
Directions
Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.
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