I Need Some Healthy Recipes and Meal Ideas !!

My husband found out he has high cholesterol over Christmas, so we've been doing a total-diet-makeover lately, too. Here are two easy, healthy recipes I've discovered recently:

Crockpot Lentil Casserole:
combine in slowcooker:
1 large chopped onion
1 cup chopped carrots
3/4 cup dried lentils
3/4 cup uncooked brown rice
3/4 cup grated cheddar (lowfat if you want)
1/2 cup chopped bell pepper
1 handful fresh thyme
1 handful fresh basil
1/2 handful fresh oregano
2-3 sprigs fresh sage
(you can substitute dried herbs, if you want)
3-4 cloves chopped garlic
1 undrained can diced tomatoes
2 cups chicken broth (lowfat low sodium, if desired)

Cook on low for 8-10 hrs. I put it on before work, and come home to dinner made! Plus, my 10-mo-old likes it, too (although she very methodically spits out all the tomatoes!)

Kung Pao tofu:

the night before, take 2 packages of extra-firm tofu, and slice them in half by holding your knife parallel to the counter, so you end up with 4 sheets of tofu, about 1/2-3/4 inch thick. Make a sandwhich with them like this: baking sheet, several paper towels, tofu, more paper towels, another baking sheet, a couple of big cookbooks. Leave like this to drain for 30 min to 2 hrs (I do it while I'm making dinner, and leave it while we eat, kids go to bed, etc).

After the tofu has drained, lay all 4 peices in a shallow ceramic baking dish, and cover with marinade: 1/2 cup each red wine, soy sauce, sesame oil, and rice vinegar; 1/4 cup olive oil; 3-4 cloves garlic. Let it marinade overnight, or up to a couple of days.

The day you want to eat: put 2 c brown rice and 4 c water in a pot and cook until done. Heat up a grill pan or skillet, and grill tofu for 5 or so minutes on each side, until cooked through. Meanwhile, in a big bowl, put 1/2 bunch chopped bok choy, 2 c shredded carrots, 1 c chopped green onions, and a handfull of chopped cilantro. Add cooked rice and tofu. In a smaller bowl, combine 1/3 c creamy peanut butter, 1/4 c rice vinegar, 3 tablespoons water, 3 tablespoons soy sauce, and 1-2 teaspoons asian chili sauce. Whisk all that together, pour it over tofu, rice, and veggies, and toss. This is a little more work, but DELICIOUS, and it also tastes good cold, so make extra and pack it for lunches!

My DD can't eat the crunchy veggies in this yet, but she LOVES the rice and grilled tofu, if you keep it a bit out to the side when you mix it. Older kids should be fine, if you go easy on the chili sauce.

Good for you--getting started is the hardest part!
I highly recommend the book "Cook with Jamie"--there are some great recipes.
I also try to make sure I eat a rainbow of fruit/veggies daily--this helps me stay on track.
For meats, stick to fish at least two or three times a week.
I am pretty passionate about cooking healthy food for young, busy families and have been writing a blog on it (recipes, tips, etc.). Feel free to message me and I can send you the link.
L.

check out Saving dinner by Leanne Ely this is a great cook book that gives you not just recipes but shopping list's and meal ideas by the week. I discovered it through the Fly Lady website. My husband loves just about everything I have cooked out of this and the kids like most everthing too. It has helped hubby and I with our goal of being healthier in all areas of our life!!

This is a healthy dessert the kids will love

Graham cracker pie crust premade

lime jello (make to box suggestions except don't let it jell)
**or any flavor just match the yogurt flavors
2 Dannon Whips - key lime pie flavor
Cool Whip light,sugar free, or fat free

Make the jello. In another bowl mix the yogurts and 1/2 the cool whip together - fold it in. Slowly add in the jello and keep folding the ingredients not stirring. Pour into pie crust and let set up. Add remaining cool whip when completely set. You could do strawberry and add fresh cut strawberries in as well.

we have also been trying to eat healthier, i have found that some meals are as easy as switching out my ground beef with ground turkey or chicken. or switching out my pasta with wheat pasta or an organic rice instead of white rice. we have had turkey burgers, too. i dont buy white bread only wheat bread, or rolls. we use nuts & trail mixes for snacks.
i hope this helps

I always recommend www.recipezaar.com for great recipes. Search for recipes in your choice of categories or with particular ingredients and then always sort on highest rated and you'll find some good ones. Read the notes in the user reviews for the recipes and you can sometimes find people who substituted low cal/fat products for the ones listed in the recipes and you can see whether or not the substitutions worked out well or not even before you make the dish. www.allrecipes.com is also good.

Since you're wanting healthy as well, I would also recommend www.sparkpeople.com. It's a free weightloss website and they have a recipes as well. I've lost almost 25 pounds just using the tools and support off of spark people.

One of the challenge teams I'm involved in on spark people recently posted a thread regarding healthy recipes. A lot of people posted about the new zip lock steamer bags and about how great they are for making quick, healthy, delicious, easy to clean up after, meals. They said they put in veggies, fish or chicken with whatever spices they want and cook the required time and dinner's done. There are recipes on the websites for those products too. The one they listed was www.ziploc.com/steamerbags. The balsamic salmon recipe sounds great to me!

Lastly, here are some low cal recipes I got from when I was in WW that my family likes. Well, my kids like the spaghetti and my husband likes all of them. One note, since these were WW recipes, I only know the point values, but you can usually equate one point with approximately 50 calories.

CHEESY (CHICKEN &) VEGETABLE SOUP (Chicken is optional -- We like this recipe because it’s tasty and very filling)
10 servings (approx 1 cup) – 3 points each

3 cans (14 oz) FF chicken broth
2 (1 lb. each) bags frozen California blend mixed vegetables
1 (10.5 oz) can tomatoes with green chilies (Ro-Tel)
1 (12.5 oz) can chicken breast undrained and flaked (optional)
10 oz Velveeta Light, cubed
salt and pepper to taste if desired

Mix all ingredients except chicken & cheese. Boil until veggies are tender. Add can of chicken if desired. Turn heat down to simmer. Add cheese and cook until cheese is melted.

QUICK LOW CAL BEAN SOUP (I always keep these ingredients in my pantry)
3 points for the whole batch

1 can FF chicken broth
1 can FF refried beans
1 can Ro-Tel (diced tomatoes with green chilies) undrained

Combine all in sauce pan on medium to medium high heat until smooth and heated through.

Note, sometimes I add an undrained can of pinto beans too when I want a little more substance to this dish.

CROCKPOT CHEESY CHICKEN SPAGHETTI (also very filling)
12 servings (approx 1 cup) – 7 points each

16 oz uncooked whole wheat spaghetti
1 pound 2% Velveeta
2 (12.5 oz) cans of chicken breast drained and flaked (save 1/2 cup of liquid or add 1/2 cup water or chicken broth to ingredient list)
1 (10 ¾ oz) can 98% FF cream of chicken soup
1 (10 ¾ oz) can 98% FF cream of mushroom soup
1 (10.5 oz) can Ro-Tel undrained (diced tomatoes with green chilies)
1 (4 oz) can mushrooms stems and pieces, drained
1 small onion, diced
1 medium green pepper, diced (optional – I use one 4 oz. can green chilies drained)
Salt and pepper to taste

Cook spaghetti according to package instructions and drain. Spray slow cooker with non-stick cooking spray. Combine cooked spaghetti and the rest of the ingredients, including the saved ½ cup of liquid from the canned chicken, in slow cooker and stir well. Cook on LOW for 2-3 hours. Stir again before serving.

I made this the other night. It's so flavorful and yummy! My husband LOVED it. And it's super easy and only dirties one pan.

Chicken and Spinach Florentine
Prep:10 min; Cook: 25 mins

1 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
6 cups fresh baby spinach leaves, washed/dried. {I bought a 5 oz med tub of this and it was enough)
2 cups MINUTE brown rice, uncooked
1 1/2 cups grape or cherry tomatoes, halved
about 1 cup sliced fresh mushrooms
1 can (10.5 oz) chicken broth (99% fat free)
1/4 cup grated Parmesan cheese

1. Heat oil in large deep skillet on medium heat. Add chicken; cook 10 mins or until chicken is cooked through, stirring frequently.
1. Add mushrooms, tomatoes, broth, rice, spinach. Mix well. Bring to a boil. Reduce heat to low; COVER. Simmer 10 mins.
3. Stir in cheese. Let stand 5 mins.

Makes 4 servings.