Posted: 6/30/2011 2:38:55 PM EDT
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Eating healthy isn't cheap or easy. Let's see some Low Carb, low fat, restricted calorie good eats recipes. |
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OK, let me add this: Every week, I make my breakfast sandwiches for the week, then freeze them. I take them out the night beforeand let them thaw for the next morning. Whole wheat English muffin Better than Eggs, egg substitute Soy Sausage Soy Cheese. Use an Egg ring to cook the egg substitute in. Cook the Soy sausage in the pan using Crisco butter flavored cooking spray (no trans fats) Better then a McMuffin  Sometimes I will toss it up and add different ingredients in with the eggs just for variety. |
OK, this deserves a ban, healthy eating...pshaw
OK, I do the ring thing for my egg a muffins too, I use butter though, and real cheese, real egg, and real canadian bacon. But we agree on the egg ring thing. 
Canadian bacon isn't that bad for you, in fact of the normal breakfast meats it's the leanest. |
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Halibut kebabs: boneless skinless halibut onion bell pepper Cut fish, onion and bell pepper into kebab-sized pieces. Skewer. In a food processor, combine equal parts: Apricot jam (use sugar free if you prefer) Water Vinegar Olive Oil Along with some: Serrano chili (jalapenos would also be good) Salt Fresh ground black pepper Mix thoroughly with food processor. Brush kebabs generously then grill. Brush again immediately after removing from grill. Reserve some sauce for serving on the side if you'd like. One could pretty easily change the apricot jam to just about anything similar - orange marmalade would probably be excellent. This would probably work great with any white fish that was firm enough to be cooked on a kebab. |
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Actually the McD's Egg McMuffin is probably the healthiest thing on their BF menu. My monthly office duty day I usually end up grabbing one and a fruit and yogurt parfait for breakfast.
I go in cycles on the healthy food thing. I love (good) salads so it's not that bad to me. Damn I must be getting old. 
I even am ashamed to admit there are a few soy product in my fridge. got to have it for my japanese cooking |
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Quoted: Eating healthy isn't cheap or easy. Let's see some Low Carb, low fat, restricted calorie good eats recipes. Yes it is and yes it is. Dal 1 cup dry lentils, cook before making dal. About 3 cups cooked lentils 1 onion, diced 3 cloves garlic, mashed and diced, 1 tsp of ginger, mashed and diced, mixed together 1 habenero pepper, cut and diced thinly 3 carrots, sliced thick on the bias 1 russet potato, skinned and diced into 1/4" cubes 1 16 oz can Hunts tomato sauce 1 tsp yellow curry powder 1 tsp salt 1 tbsp olive oil white wine 1 bay leaf Equipment: big covered skillet & immersion blender Don't start until you have cooked lentils. This requires cooked lentils. Don't try this with dry lentils, it won't work. Cook 1 cup of dry lentils. Dice onion & habenero, put in same bowl. Slice carrots, dice potato into 1/4" cubes put them together in same bowl. Mash/dice garlic, dice/press ginger, put them together in the same bowl. Open can of tomato sauce. Pour tomato sauce and lentils together into a mixing bowl. Heat skillet with oil and sautee the onion/pepper mix for about 8-9 minutes over medium heat. Add 1 tsp of salt while sauteing. Add the ginger and garlic for about a minute Pour the wine in, not much, just enough to make the mix liquid enough to add the curry powder without it sticking and burning. About 1/8 cup. If you don't have wine use water. Add curry powder, mix in Add potatoes and carrots. Cover them with the curry paste. Pour in water to just cover potatoes and carrots, add a bay leaf, cover and simmer for 18-20 minutes. While veggies are simmering, use immersion blender to turn lentils and tomato sauce into a paste after 18-20 minutes, the potatoes and carrots are cooked. Fold the tomato/lentil mix into the skillet, mix, and remove from heat uncovered. This costs about $10 to make, and can really add to plain cuts of meat as a side |
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I make stuffed peppers that aren't to bad in the fat department. There are a lot of substitutions you can make as well to make them more to whatever custom taste/diet you like.
I start of with a bunch of anaheim or pablano peppers. The anaheims are usually a little more spicy. Roast them on the grill until the skin is nicely charred, and they have softened up a bit. Take them off the grill and immediately put them in a sealed plastic bag. Take a few boneless/skinless chicken thighs (or breasts) and season them up. I like jalapeño salt, cumin, whatever chili powders I have, pepper, lime juice, garlic, coriander. Throw it all together and let it sit in the fridge for a couple hours then grill to your liking. In a pan on the stove (or grill top) I put a couple cans of diced new potatoes drained. You can use fresh, but the canned are already cooked and cut to the perfect size. If you don't want the carbs you can sub in roasted corn, zucchini, or whatever else you like. I season the potatoes with chili powder, cumin, mexican oregano, etc. The moisture that is left over from the canned potatoes almost makes like a gravy. You can sprinkle in a little cheese as an option. Take the peppers out of the bag and pull the waxy skin off. The steam in the plastic bag makes this easy. Open them up and take all the seeds out. The lay them open on a baking sheet with foil on it. Dice your chicken and mix it with the potato/vegetable mixture. Then fill your peppers with the mixture and roll the sides up. You can top it with a little cheese of your liking, and them bake them for about 15-20 minutes on about 350 to warm everything through. Then all you have to do is plate them up with a little filling that you have left over. The cheese is optional of course. You can use low fat cheese, or one of the harder crumbly cheeses that are usually a little better for you. ETA: I use boneless/skinless thighs because they are pretty comparable to breasts. The are pretty equal in calories and only have about 1 more gram of fat per serving. I prefer the flavor, and they have a natural sweetness that balances better with the acidity in my marinades. If you like the breasts better they work just as well. |