I need help with some healthy recipes.?

I am not a big veggie eater, but I know I need to eat more of them. I am trying to lose weight and eat better. Can you please give me some recipes that are at least half way healthy, that you have tried. I don't want a website, I can find that on my own. I want recipes that have been tried and you like. Thanks in advance for your help.I need help with some healthy recipes.?
Simple things like grilled chicken breasts


Baked fish is wonderful - I like orange roughy best


Steamed broccoli and carrots


Watermelon, cantelope





I know these are not recipes but simple thoughts for you to think about - have a great day.I need help with some healthy recipes.?
This really tatses good and is healthy.





Stuffed Chicken Breast





Ingredients:


4 small boneless, skinless chicken breasts


1/4 teaspoon each: salt, onion powder and dried dill weed


1 (10 ounce) package frozen asparagus spears, thawed and drained


1/2 medium red bell pepper, seeded and cut into thin strips


Mock Hollandaise sauce


2 tablespoons reduced-fat margarine


1 tablespoon all-purpose flour


1/4 teaspoon salt


2/3 cup non-fat milk


1 egg yolk


1/2 teaspoon grated lemon peel


2 teaspoons lemon juice





Prep:


Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.





Mock Hollandaise Sauce


Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.





Makes 4 Servings


Serving Size: 1 stuffed breast





Nutrients per serving:


Calories: 213


Total fat: 6 grams


Saturated fat: 1 gram


Cholesterol: 122 mg


Sodium: 441 mg


Carbohydrate: 8 grams


Protein: 32 grams


Dietary fiber: 2 grams
Just had this last night


all you need is noodles, eggs, and broccoli


hard boil a few eggs and then slice them (if you loose the yoke it will be lower in fat ) personally I throw away half of the yokes


cook you noodles


cook your broccoli


mix together and add salt and pepper


not only yummy but pretty too with all the colors
okay, here's my recipe for cauliflower mashed potatoes.





ingredients:





cauliflower


light sour cream


low fat shredded cheese


light cream (half and half)


chives or green onion


salt, pepper





preparation: (serves 2)





-steam 1/8 of a cauliflower until its falling apart


- take off the heat, put in a bowl, add a tablespoon of the sour cream and a teaspoon of the half and half and whisk together until its well incorporated


-when you can't see large lumps anymore, add 2-4 tablespoons of cheese


-add salt and pepper to taste


-top with a little sour cream and green onion (or chives)





low fat and delicious!





*the finished product should resemble mashed potatoes, no actual potatoes in the recipe
I make this all the time and my husband and I love it. It's awesome because it is very simple to make, but looks very impressive, so you can make it for yourself on a Sunday and have leftovers for lunch for a couple days or you can make it for friends and impress the crap out of them.





golden chicken with tomatoes and olives





hands-on time: 20 minutes | total time: 30 minutes | serves 4





1 cup long-grain rice


2 tablespoons olive oil


1 pound boneless skinless chicken breasts, cut into thirds


陆 teaspoon kosher salt


陆 teaspoon black pepper


1 large yellow onion


1 cup large pimento-stuffed green olives, halved


2 cloves garlic thinly sliced


1 pint grape or cherry tomatoes, halved


戮 cup dry white wine (such as sauvignon blanc)


戮 fresh flat-leaf parsley, chopped





Cook the rice according to package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, about 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.
I love to make spinach lasagna. After cooking up a10 oz package of frozen or baby spinach, add it to a jar of marinara sauce.Use the really big jar of sauce if you are using no cook lasagna noodles, the more standard size if you precook your noodles. Use this, NO MEAT for the sauce layer. For the cheese layer use reduced fat shredded cheese, (12 oz)or 2% milk shredded cheese mixed with a 15 oz container of reduced fat ricotta and one egg or 1/4 cup of eggbeaters with a little pepper for your cheese layer. Cook for 45 minutes and 350 dgrees. Be careful, it is so good, you may eat too much and undo all your good intentions.