Fitness Minutes: (5,178)
177 4/30/13 9:24 P
Tilapia with sweet peppers! Steam 3 thin sliced bell peppers with vegetable broth and herbs, (oregano, basil, thyme), whatever herbs you have on hand. Sprinkle 4 fish fillets with paprika, a little flour, salt and pepper and fry up in a pan sprayed lightly with olive oil. Add a splash of vinegar, rice wine or sherry vinegar to the bell peppers and serve together. The first time I had this dish was at an Italian restaurant in the North End of Boston. I had forgotten it until recently. It's as good as I remembered. Fast and easy.
Fitness Minutes: (15,748)
1,173 4/30/13 5:25 P
My quick favorite: beef (or chicken) and peppers.
Cut a red yellow and green pepper into strips. Cut some rings from an onion...red is good. Saute' these in some olive oil until tender crisp. Remove and add to the hot pan some fajita beef or chicken strips. Saute' until no longer pink. Add back the veggies and heat through.
We like just like that but you can add some teryaki and/or rice.
Our daughter made this for us when we visited. I learn a lot from my kids.
Fitness Minutes: (656)
20 4/30/13 3:50 P
I would love to try and make white bean chili soup.
Fitness Minutes: (0)
55 4/28/13 10:15 A
Along the same lines as the chickpea salad below, but singing with a different set of flavours:
- a jar or tin of butterbeans with the gunk rinsed off - rosemary (fresh or dried), garlic (crushed), sundried tomatoes (chopped), feta (chopped) and black olives - olive oil and maybe a little balsamic vinegar - maybe some chopped smoked ham (or even tuna?)
the combination of lime, honey, peanut butter, ginger, cilantro sounds delicious! my quick and easy meal at the moment is chickpea salad - tin of chickpeas, whatever salad things I have (tomato, peppers, cucumber, onion etc) chopped small, quite a bit of feta cheese, then lots of mint (fresh) and basil and parsley but the dominant herb is mint. A bit of chilli a squeeze of lemon and a dash of olive oil. It is one of those salads that gets better as it sits...
I am all for easy. Beef Roast, couple handfuls of small carrots, 1 onion sliced, bunch of potatoes cubed, pkg of stew seasoning. Throw all that in a crock pot for about 18 - 24 hours. You can eat it as a roast with the sides, a stew, or a blended soup. Grandpa Lynns Seasoning Super fast and easy
Fitness Minutes: (21,370)
1,786 3/18/13 7:00 P
I make a huge batch of chili with lots of beans and veggies and freeze it in bags that hold enough to serve 2.
In a pinch, we can just take one out and microwave it.
Fitness Minutes: (54,894)
1,709 3/18/13 6:31 P
Also...If you buy chicken breast tenders they cook up in a few minutes on a skillet. They are a bit pricier, but less so than pre-cooked frozen chicken breast. :)
Fitness Minutes: (54,894)
1,709 3/18/13 6:29 P
When I don't feel like putting a whole lot of effort into dinner I usually make a variation of one of a few things:
Scramble 2 eggs with some frozen spinach until cooked. Stir in any seasonings you like (garlic, onion powder, oregano, etc). Top with marinara sauce and a sprinkle of parm cheese. Serve with a piece of toast and fruit.
Spread a toasted wheat tortilla with marinara sauce and any veggies you have. Top with cheese and broil for a minute until cheese is melted.
Open a can of soup and pour into a pan. Add a little water and whatever frozen or fresh veggies you have. Divide into 2 servings (I live alone so I take the second to work the next day) and enjoy!
Fitness Minutes: (4,031)
180 3/18/13 3:56 P
My new awesome quick go-to is spinach salad.
Baby spinach on a plate topped with diced chicken, parmesan cheese, almond slivers, and blackberries (for example) Tasty, kinda fancy, way easy.
Fitness Minutes: (19,882)
1,160 3/18/13 12:48 P
For lunch today I steamed a couple handfuls of kale, added some red wine vinegar, cooked lentils and pinto beans. My new favorite lunch!
We like keeping a big batch of beans -- cooked in the crockpot or dutch oven -- in the fridge, and they an for the basis of any number of quick, easy, and relatively healthy dishes. Beans & rice and steamed or roasted or stir-fried veggies; beans & pasta & spinach with some nuts; beans & eggs & salsa and a tortilla or such for huevos rancheros.
As for kara's question: basically, yes. Divide winter squash and summer squash, with the latter, such as zucchini, being more delicate in a way, not the simple roasting/baking variety. But as for winter squash, I use a good number of acorn and butternut, though the latter tend to be large and go across a couple servings. With most, cut in half, scoop out seeds (save to roast!), pierce a little, rub with seasoning and a little oil, and bake/roast in the oven until tender. Cooking times may vary depending on size and type, but usually less than an hour. I'm a big fan of delicata squash ... the skin is thin and edible, so less cleanup!
Boy did I need to see this. I am re learning how to cook and I have never made squash because I thought it was so hard. I thought it too hours to make. Is this true with all squash? I mean, can I just grab any squash and cut them in half and slap them on a cookie sheet? This is very exciting if true.
I have found lately anything with squash can be done really quickly. Cut in half and place face down in a little bit of water and cook in microwave for 5-10 minutes depending on size of squash. Throw in some chicken in the oven and in 20 minutes you have an amazing quick healthy dinner. See pictures and recipe here for acorn squash with panko encrusted chicken!. Enjoy.... pinkspantry.blogspot.ca/2013/03/shiitaki-m ushrooms-with-banana.html
Fitness Minutes: (1,220)
110 3/16/13 10:38 P
Fitness Minutes: (21,482)
894 3/16/13 9:25 P
Do you have any heathy recipes that take few ingredients or can be prepared with great ease and when you're pressed for time?
I just discovered a delicious and very healthy meal that I can whip up in less than 20 mins. Makes one or two servings
One pan peanut shrimp stir fry
4 oz frozen, peeled, cooked, deveined, tail off shrimp 2 cups of frozen asian stir fry veggies 1 tbsp olive oil 1 tbsp natural peanut butter 1 tbsp honey 1 tbsp lime juice 1 tbsp sliced or slivered almonds 2 tsps cilantro 2 tsps ginger 2 tsps or more if you like it spicy shiracha chili sauce
I threw the veggies and shrimp in pan and sauteed in oil until soft on medium heat. Make a well and add all other ingredients. Stir until blended with shrimp and veggie juices. Mix everything together until heated through.
Less than 15 minutes to plate. Deeeeelicious!! My new go-to quick meal. If you wanted you could use some pre-cooked brown rice, quinoa, or ww noodles and serve the stir fry over top.
Do you have a fave?
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