I need some quick, healthy recipes?

i'm trying to eat better, but i can't find any quick and easy recipes. i'd love to use the crockpot if need be. we love chicken, pork and beef. whatever we eat for dinner, we also have to eat for lunch the next day. we also love fruit and salads, but they're not very filling. so, if you could help me out, you'll get 10 points. and thank you in advance!I need some quick, healthy recipes?
GO to the body for life website...it is amazing my husband lost 60lbs and i lost over 20. they have healthy recipes as well as teach you to eat healthier and live healthier.








www.bfl.comI need some quick, healthy recipes?
Quick crock pot chili





2 big cans of tomatoes


1/2 Onion chopped


1T garlic chopped


2 cans kidney beans


1 packet of taco seasoning


chopped green, red or yellow peppers (optional)





Put all this in your crock pot for about 8 hrs on low. WHen you come home you'll have yummy chili
Sure this is in answered questions. Did you take the time to look? Also your crock-pot came with a recipe book so why not check that out?
hi, I understand that you want some quick recipes and I have some:








I love these for breakfast





Homemade Low-Fat Granola





5 cups (1.25 L) rolled oats


1 cup (250 mL) raw wheat germ


1/2 cup (125 mL) sunflower seeds


1 cup (250 mL) flax seeds


1 tsp (5 mL) cinnamon


3/4 cup (175 mL) honey


1/4 cup (50 mL) coconut oil (or canola oil)


2 tsp (10 mL) vanilla


1/2 cup (125 mL) cold water


1 cup (250 mL) pitted dates, cut into small pieces


2 cups (500 mL) dried cranberries


1 cup (250 mL) raisins





Preheat oven to 300F and set the oven rack in the middle.





In a large mixing bowl, combine rolled oats, wheat germ, sunflower seeds, flax seeds and cinnamon. In a smaller glass bowl, combine honey and coconut oil, then warm in microwave or on stove top until liquid. Add vanilla and water. Add wet mixture to the dry, stirring until crumbly. Spread onto a 13-by-18-inch baking sheet.





Bake for 35 minutes, stirring every 10 minutes and rotating pan to compensate for any hot spots in the oven. Remove from oven and cool. Transfer to a large bowl, and add pitted dates, dried cranberries and raisins. Store granola in airtight containers and refrigerate for future use.











And for lunch these are a big hit,








When fall comes around, pumpkin and butternut squash always seem to steal the spotlight from the other squash. This simple dish puts the sweet delicate front and center and pairs it with pumpkin seeds and ricotta SALT.





What to buy: Ricotta salata is a semi hard Italian cheese that can be found at most gourmet markets or Italian groceries. If you can鈥檛 find it, you can substitute crumbled feta (which will be a bit saltier) or just leave it out.





Saba is re squeezed and cooked wine-grape must (the leavings of grape pressings), and it tastes something like wine-flavored molasses. It can be found in gourmet grocery stores and online.








INGREDIENTS





* 1 medium delicate squash, seeded and sliced into 1/2-inch-thick rings


* 2 tablespoons olive oil, plus more for brushing


* 4 ounces spinach, washed, dried, and torn into bite-size pieces (about 7 cups)


* 1 large shallot, thinly sliced


* 2 tablespoons sherry vinegar


* 1/3 cup roasted and salted pumpkin seeds


* 2 ounces shaved ricotta salata


* Saba, for drizzling (optional)





INSTRUCTIONS





1. Heat the oven to 400掳F and arrange a rack in the middle. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash is blistery and brown and fork tender, about 15 minutes. Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.


2. Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan. When oil shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and beginning to brown, about 3 minutes. De glaze the pan with the vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.


3. Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground black pepper as desired.


4. To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata, and drizzle with saba (if using).








Beverage pairing: Ania Verde, Spain. This dish has a pungent sharpness from the sherry vinegar, shallot, and ricotta salata. The squash brings a little sweetness. All of these are qualities shared by this Verdejo, which has a lemony sharpness mellowed by vanilla and honeysuckle.








my freind that eats light loves to eat these








Lime, garlic, lemon grass, chilli and coriander add real zing to succulent tuna steaks.





* Milk free


* Diabetic (low sugar)





Preparation time : 5 minutes


Cooking time : 8 minutes, plus 15-20 minutes marinating


Total time : 28 minutes to 33 minutes





Serves: 8


Ingredients





8 tuna steaks, about 1.5cm-2cm thick


2 x 20g packs fresh coriander


2 large red chillies, deseeded and finely sliced


4 shallots, finely sliced


Grated zest and juice of 3 limes


4 cloves garlic, crushed


6 tsp Bart Lemon Grass in Sunflower Oil


4 tbsp Conimex Ketjap Manis (Indonesian Style Sweet Soy Sauce)


2 tbsp olive oil


Method





1. Reserve a small handful of coriander for the garnish and roughly chop the rest. In a small bowl, mix the chopped coriander with the remaining marinade ingredients. Season with freshly ground black pepper.


2. Using your fingers, rub this mixture over the tuna steaks. Place in a non-metallic shallow dish and leave to marinate for 15-20 minutes.


3. Preheat the barbecue or an oiled griddle to medium-high. Cook the tuna steaks for 3-4 minutes on each side. Garnish with coriander leaves and serve with lime wedges.