Need healthy recipes for homecooking?

usually when i go shopping i just go iceland and buy boxes of pies, chicken fillets, kieves etc.





ive seen my health visitor and shes referring me to a food specialist to show me healthy eating and im also a little overweight.





ive been told to scrap my iceland shop and just go asdas and buy all my shopping from there.





also, i need to start to make my own food such as lasagne, potato bakes curries etc so i know what im putting in my foods.





was wondering if anyone can give me good healthy recipes for myself. also, my 2 year old and my 1 year old has to be able to eat it- so not too spicy.





i dont eat any types of fish, liver, lamb, courgettes, salads and rich sauces such as red wineNeed healthy recipes for homecooking?
www.allrecipes.com They have loads of healthy food choices and it's one place I go whenever I need a delicious but yet healthy recipe.Need healthy recipes for homecooking?
Try the following





Noodle stir fry


1 tbsp vegetable oil


1 tbsp finely chopped fresh ginger


3 spring onions, finely chopped


陆 yellow pepper, finely chopped


55g/2oz rice noodles, cooked according to packet instructions


1 lime, juice only


1 tbsp soy sauce


handful fresh coriander, chopped


cashew nuts, toasted, to serve





Method


1. Heat the oil in a wok until smoking. Add the ginger, spring onions and pepper and stir-fry for three minutes. Add the cooked noodles and stir-fry for a further 2-3 minutes.


2. Add the remaining ingredients and stir-fry for one more minute and serve immediately into a warmed bowl.





or Grilled Lemon Chicken Kebabs





2 Traditional Free Range boneless chicken breasts, skin on


juice 1 lemon, plus 1 level teaspoon grated lemon zest


3 thick slices lemon, cut into quarters


2 fl oz (55 ml) olive oil


1 clove garlic, peeled and crushed


1 level dessertspoon chopped fresh oregano


1 teaspoon white wine vinegar


2 bay leaves, torn in half


salt and freshly milled black pepper





For the gremolata:


1 clove garlic, peeled and finely chopped


1 heaped teaspoon grated lemon zest


1 tablespoon chopped fresh parsley





Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours 鈥?or for as much time as you have. To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges.





While they're under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table. Serve with rice or salad or both, or, instead of the rice, warm crusty bread to dip into the juices.





or Crusty meatball pasta


700g/1lb 8oz jar passata


2 tsp dark muscovado sugar


1 lemon, grated rind and juice only


2 garlic cloves, roughly chopped


1 red chilli, de-seeded and roughly chopped


small bunch of parsley, roughly chopped


75g/3oz crustless white bread


250g/9oz lean minced pork


1 egg


300g/11oz pasta shapes, such as spirals or penne


2 tbsp freshly grated parmesan


salt and freshly ground black pepper





Method


1. Preheat the oven to 220C/425F/Gas 7.


2. Place the passata, sugar and lemon juice in a pan and heat gently.


2. Meanwhile, place the garlic, chilli, parsley and lemon rind in a food processor and blend until finely chopped. Add the bread and blend to make crumbs. Finally add the mince, egg and some salt and pepper and pulse briefly until well blended - take care not to overblend or the mixture will lose its texture.


3. Shape the mixture into 20 small balls and drop them into the passata sauce. Simmer gently for 20 minutes.


4. Meanwhile, cook the pasta in a pan of boiling salted water according to packet instructions.


5. Drain the pasta, toss with the meatball sauce then turn into a heatproof dish. Scatter over the parmesan and a good grinding of black pepper and bake for 20 minutes until the top is crusty and golden. Serve





or Peppered steaks with mushroom Yorkshires


4 Portobello field mushrooms


1 tsp olive oil


75g/3oz plain flour


1 egg, beaten


5 tbsp skimmed milk


For the steaks


4 x 100g/4oz sirloin or rump steaks, fat removed


1 tbsp Dijon mustard


2 tsp peppercorns, cracked


salt and freshly ground black pepper


mashed potatoes and gravy to serve





Method


1. Preheat the oven to 220C/425F/Gas 7.


2. Place a mushroom, stalk-side up, in each hole of a four-hole non-stick Yorkshire pudding tin. Season with salt and black pepper and drizzle a tiny spot of oil over each. Roast for 10 minutes.


3. Meanwhile, place the flour in a bowl, make a well in the centre and beat in the egg, milk and two tablespoons of water to make a smooth batter. Season with salt and black pepper.


4. Lift out the mushrooms from the tin, pour in the batter so it comes halfway up each mould, then carefully return each mushroom so it is surrounded by batter. Return to the oven for 20 minutes until risen and dark golden.


5. For the steaks, preheat a heavy griddle pan or non-stick frying pan. Season the steaks with salt and spread lightly with mustard. Sprinkle over the peppercorns, pressing them well into the steaks.


6. When the Yorkshires are nearly ready, cook the steaks for three minutes or so on each side until nicely browned but still a little pink in the centre.


7. Serve each steak with a Yorkshire pudding, mashed potatoes and gravy.





Silvana's herbed fat-free mash


Peel and cube white-skinned potatoes such as Maris Piper and boil in salted water until tender. Drain well and mash thoroughly, then beat in fat-free fromage frais or skimmed milk and a handful of chopped fresh herbs such as parsley, basil or chives, until smooth. Season well to taste.


To make an easy gravy


Silvana's easy gravy


Gravy granules can often be high in fat but old-style powders tend to be low. Alternatively, vigorously bubble a little red wine in a pan for five minutes or so then add a stock cube and water. Thicken either with dissolved cornflour or add a spoonful of redcurrant or cranberry jelly, then balance the sweetness with a splash of balsamic vinegar.





or Lime and passion fruit souffle


400ml/14fl oz carton reduced-fat fresh custard


3 tbsp icing sugar


2 limes, grated rinds only


3 ripe passion fruit, pulp and seeds only


3 egg whites


1 tbsp caster sugar





Method


1. Preheat the oven to 190C/375F/Gas 5 and the grill to medium.


2. Place the custard in a large bowl and stir in the icing sugar, lime rind and passion fruit.


3. In a separate bowl, whisk the egg whites until stiff. Using a large metal spoon, gently fold the egg whites into the custard. Carefully transfer the mixture to a large souffl茅 dish, level off the surface and sprinkle with the caster sugar.


4. Pop the souffl茅 under a medium grill for three minutes until the sugar melts. Transfer to the oven and bake for 20 minutes until well risen and set. Serve swiftly.





or Penne with Leeks and Bacon


12 oz (350g) penne or macaroni


3 small leeks, cleaned and chopped


6 oz (175 g) streaky bacon, de-rinded and chopped


olive oil


2 oz (50 g) butter





For the sauce:


2 oz (50 g) butter


2 oz (50 g) plain flour


1陆 pints (850 ml) skimmed milk


6 oz (175 g) low fat cheese, grated


3 fl oz (75 ml) low fat cream


freshly grated nutmeg


salt and freshly milled black pepper





For the topping:


2 level tablespoons freshly grated Parmesan


1 level tablespoon breadcrumbs


2 pinches cayenne pepper





Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap.





While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.





Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper. This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350掳F (180掳C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.
This is a good chili recipe (I don't put in the kitchen bouquet or the picquante)..





VEGAN CHILI RECIPE:





Ingredients:


olive oil


2 large yellow onions, diced


2 cloves garlic, minced


1 red pepper, diced fairly large


1 green pepper, diced fairly large


2 (28-oz.) cans crushed tomatoes


1 tablespoon cumin


1/2 cup ground carrots


1/2 cup ground celery


5 mushrooms cut into quarters


1 package frozen corn


2 cans black beans (or any other kind of beans you like - chickpeas work well, too)


1 1/2 cup picante sauce


1 t. Kitchen Bouquet, browning sauce


salt to taste


grated cheddar, if desired


cashew nuts, if desired





Directions:





Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.





Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.





Serve with grated cheddar and cashew nuts, if desired.





This recipe for Vegan Chili serves/makes 4








This is a good sandwich spread...





Classic Hummous





Ingredients


路One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas


路1 tbsp. tahini (sesame seed paste)


路1 tbsp. lemon juice, about half a lemon


路1 large clove garlic, roughly chopped


路1-2 tbsp. water, to thin, if necessary





Instructions:


1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.


2.Gradually add in the tahini, lemon juice, garlic, but not the water.


3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.


4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.


5.Add 1-2 tbsp. water if necessary while blending.


6.Stir in any additions, garnish, and serve!





This is a good cold bean salad to keep on hand..





Mujadara





1 cup of lentils


4 onions sliced


2 cups of cooked rice (I use white)


3Tablespoons of balsamic vinegar


1 teaspoon of allspice


salt, pepper to taste





Cook lentils in a pan of boiling water for 15 minutes, drain well.


In another pan saut茅 onions (med high heat) they use olive oil you can use water. When onions are soft add allspice, salt, pepper and balsamic vinegar, reduce heat to med. low and cook for approx. 45 mins. or until they become caramel colored.


When the onions are done, put lentils onions and rice together and cook for 20 mins more. You can eat it hot or cold and garnish w/chopped tomatoes, spring onion or lemon slice.


I usually eat this cold, very yummy.


http://www.fatfreevegan.com/grains/983.s鈥?/a>





Here are some more recipes..





Vegetarian Bean-Stuffed Cabbage Rolls








Serving Size: 6





1 head of cabbage





--Sauce--


8 oz. tomato sauce


6 oz. tomato paste


1 cup onion -- finely chopped


2 cloves garlic -- crushed


2 tsp. Sugar


1 tsp. oregano


1/2 tsp. basil


1/4 tsp. Pepper





--Filling--


1 lb. white beans, canned


1 cup onion -- finely chopped


1 cup brown rice, cooked


1 tsp. oregano


1/2 tsp. dried basil


1/4 tsp. Salt


1/4 tsp. pepper





Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.





To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.





To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.





To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.





Cover Tightly and bake 1 hour.


http://www.fatfreevegan.com/veggies/veg-鈥?/a>





Beet this Burger (grand prize winner)


The burger has the unusual addition of 1 tbs of grated beets -- just enough to give it a pleasant color.





1 Tbs finely grated raw beet


1/2 cup cooked oats (quick or regular rolled oats)


1 cup uncooked oats (quick or regular rolled oats)


1/2 cup walnuts, coarsely ground


1/4 cup almonds, coarsely ground


2 Tbs sesame seeds


1 Tbs Vegix seasoning or instant vegetable broth


1/4 cup green pepper, minced


1/4 cup celery, minced


1/4 cup onion, minced


1 tsp dried basil


1/4 tsp dried thyme


1/4 tsp dried thyme


1/4 tsp ground sage


1/4 tsp mustard powder


2 Tbs soy sauce


1 Tbs nutritional yeast flakes (optional)





Mix all ingredients together well. Form into patties and gill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.


http://www.johnrussell.name/recipes/burg鈥?/a>





Red kidney bean burgers





INGREDIENTS





1 tablespoon olive oil


1 medium brown onion, finely chopped


1 small red capsicum, finely chopped


2 cloves garlic, crushed


2 x 300g cans red kidney beans, drained and rinsed


1 cup stale wholemeal breadcrumbs


陆 cup tomato paste


1 teaspoon dried rosemary


Salt and pepper, to taste


Extra 1 tablespoon olive oil


Hamburger buns, lettuce leaves, sliced tomato, sliced red onion and potato fries, to serve





METHOD





1. Heat oil in a large pan. Add onion, capsicum and garlic; cook, stirring, until onion has softened.





2. Blend or process beans until finely chopped. Transfer to a large bowl. Add onion mixture, breadcrumbs, tomato paste and rosemary; mix well. Season with salt and pepper.





3. Roll 1/3 cup of bean mixture into a ball; place onto a greased oven tray. Flatten ball to make a 1cm-thick patty. Repeat with remaining bean mixture. Brush patties with extra olive oil.





4. Cook in a hot oven, 200C, for about 20 minutes, or until patties have browned.





5. Sandwich patties between split, toasted hamburger buns with lettuce, tomato and onion. Serve with potato fries.


http://womansday.ninemsn.com.au/article.鈥?/a>





Holiday cashew loaf with stuffing





Ingredients:


The roast:


two tablespoons oil or margarine


2 large onions, chopped fine


5 cloves (or an entire bulb) garlic, minced


3 cups raw cashews


1 1/2 cups bread


1 cup soup stock (or water)


salt and pepper


1/2 teaspoon nutmeg


2 tablespoons lemon juice





The ';stuffing';:


3 cups bread cubes, toasted


two tablespoons margarine, melted but not hot


1/2 to 3/4 cup finely-chopped onion


1 cup chopped celery


1/2 teaspoon thyme


1/2 teaspoon marjoram


1/2 teaspoon sage


3 tablespoons parsley, chopped


salt to taste





Method:


(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.


Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).


Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.


Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.


Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.


Notes:


The roast will take about an hour to prepare.


The stuffing works well on its own -- and I often make extra!


The roast refrigerates well and can be frozen for a few months and microwaved back to life.


As shown, recipe makes roughly six servings.


Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.


http://www.boutell.com/vegetarian/nut-ro鈥?/a>





Vegan Gravy (for cashew loaf)





Ingredients:


1/2 cup vegetable oil


3-6 cloves of garlic, squashed and minced very well


2-3 slices of yellow onion, chopped


1/2 cup all-purpose white flour


4 teaspoons nutritional yeast


4 tablespoons low- or reduced-sodium soy sauce


2 cups water


1/2 teaspoon sage


1/4 teaspoon ground black pepper


1/2 teaspoon salt


5 or 6 white mushrooms, sliced (optional)


extra flour or cornstarch (optional)


Method:


Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.


Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.


If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.


Serve piping hot.


Notes:


This gravy takes about ten minutes to prepare.


Poutine: Stir some chunks of fresh cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Qu茅bec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into.


Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.


This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove.


As shown, recipe makes roughly a quart. Recipe can be halved.


When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.


http://www.boutell.com/vegetarian/gravy.鈥?/a>





Vegan Soup Stock (for cashew loaf)





Non-fat stock suitable for a soup with noodles, vegetables, or beans. Not condensed: use full-strength.


The cooking-show method of dicing onions, while effective, leaves a large hunk of onion unused. We make this stock from that kind of leftover onion material. We also use peels from cloves of garlic that are left from preparing gravy, tomato sauce, or chili.





Ingredients:


ends and skins, but not roots, of one or two onions, rinsed and chopped coarsely


garlic clove peels


2 teaspoons coarse salt


1/2 teaspoon ground black pepper


1 teaspoon rosemary


1 teaspoon thyme


1 teaspoon dried garlic powder


1/2 teaspoon ground dried chili pepper


water to cover





Method:


Place vegetable ingredients in a stock pot and add spices on top. Cover with water. Bring to a boil and simmer for 20 minutes, stiring occasionally.


Remove from heat. Strain and store in a glass jar or other airtight container (discard what is filtered out). Allow container to cool before storing. Refrigerate and use within a few days, or freeze for long-term storage.


Notes:


This stock takes about 20 minutes to prepare. It should not be overcooked.


As shown, recipe yields roughly half a quart.


When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.


http://www.boutell.com/vegetarian/stock.鈥?/a>
try:


grease
go to http://www.bbcgoodfood.com/


youll get loads of nice recipes from their magazine without having to buy it! ive been buying this mag for bout 14 years and always find some easy and quick but healthy recipes to make. hope this helps, and good luck with the new healthy eating plan!
http://www.foodfit.com/





Good source of healthy recipes and also a great source for general information, tips, advise, medical guidance..etc.





:-) enjoy but remember...you don't have to suffer to eat healthy,just find the right balance.
Here are some homecooking recipes. You can look them over to pick and choose. Most of them are easy, quick, tasty, and best of economical. You can also easily tweak most of them to your own liking:
I would recommend buying things like lentils that you can fry with onions, tinned tomatoes etc and then add stock and other vegetables like potatoes, carrots. You can serve it with rice, pasta or cous cous. I find it's good to find a really simple recipe and then you can vary it and try adding new things.


I hope you have fun cooking!
Venison Italian Soup


This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread,This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese.';





INGREDIENTS


1 pound ground venison


1 onion, chopped


1 (14.5 ounce) can stewed tomatoes


2 (8 ounce) cans tomato sauce


3 cups water


1 tablespoon minced garlic


2 teaspoons dried basil


2 teaspoons dried oregano


1 teaspoon salt


1/2 teaspoon ground black pepper


1 (15 ounce) can pinto beans


1 (15 ounce) can green beans


1 carrot, chopped


1 zucchini, chopped


1/2 (16 ounce) package fusili (spiral) pasta


DIRECTIONS


Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.


Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.


Add pasta, and cook until tender. Top individual servings