Good, healthy recipes that men will enjoy?
Lauren Em asked:
My fiance and my dad are both on low-fat diets. They’re getting tired of salads and grilled meats and veggies. I’m looking to make them some meals that are more substantial and tastier. Please share any good healthy recipes you may have!
Violet
My fiance and my dad are both on low-fat diets. They’re getting tired of salads and grilled meats and veggies. I’m looking to make them some meals that are more substantial and tastier. Please share any good healthy recipes you may have!
Violet
June 16th, 2009 at 9:58 am
Kevin
YOU!!!!!!!!!!!!!!
June 17th, 2009 at 2:06 pm
Sherri
well im in to culinary and id tell you to go all out on rich foods ( duck, lamb, beef etc) cuz men love fatty foods like that. but you know they dont need all that fat. so heres an idea. go for like some fresh seafood ( scallops, halibut, salmon,) ok salmons not seafood but its fish. go for like something rich in taste but in fish. lets go with halibut fo instance, you can just season it with some salt and pepper, throw in the oven for like a few min. til its white all the way through. place it over some cooked greens like spinach. or you can do a simple pasta with like some baked chicken, peas, carrots red peppers or what ever vegetable you choose. and pour over a tomato sauce or a light cheese sauce. hope i helped a little. email me if youd like some more ideas or im me.
June 18th, 2009 at 5:23 am
Nancy
Pot roast will be good seasonal food shortly. Use lean beef and trim off any visible fat. Use non-stick pan spray to coat your pan when you brown the meat, instead of using oil. Throw in whatever veggies they like in pot roast (carrots and potatoes are the traditional favorites; some folks also use onions) and be sure to season it well. I like to use crushed garlic in mine. A little salt and pepper and onion powder will round things out. After browning the meat, put it into a large pot and add water and seasonings. Cover the roast with the water. Cut your veggies and add them. Let it simmer, covered, for at least an hour or two. The meat and veggies should all be tender. Then it’s done. This is a good dish when you’re waiting for someone to arrive, since it really does easily “keep” on the stove for up to an hour. It’s also a great slow-cooker meal.
If needs be, you can replace the beef in pot roast with chicken breast. Leave it on the bone but remove the skin. The flavor of everything else is best, for some reason, when the chicken is left on the bone.
June 18th, 2009 at 11:47 pm
Patsy
Give em southwestern burgers - tomato rice ( make rice with 1 can of southwestern or chili flavoered diced tomatoes) and corn would be perfect additions!
From about.com low fat foods
These tasty, low fat burgers use extra-lean ground beef combined with mashed black beans to reduce fat content and make moist, flavorful patties. The jalapeno pepper, cumin and cilantro add a nice little kick. Use a hotter chile pepper if you prefer, or omit it altogether if you want a more subtle flavor. Serve burgers on a whole grain or sourdough bun with plenty of low fat condiments. Fresh salsa and low fat sour cream work perfectly.
1 cup reduced-sodium black beans, rinsed
1/4 cup minced red onion
1 jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
3/4 pound extra-lean ground beef
1/4 cup tomato sauce
1 egg white
2 tbsp fresh chopped cilantro
In a small bowl, mash black beans with a fork. Add onion, jalapeno pepper and cumin. Mix well. Place ground beef in a large bowl, followed by the bean mixture. Add sauce, egg white and cilantro. Blend well with a fork.
Broil or grill for 5-6 per side until internal temperature reaches 160 degrees.
Per Serving: Calories 145, Calories from Fat 40, Total Fat 4.4g (sat 2.2g), Cholesterol 52mg, Sodium 173mg,
June 21st, 2009 at 7:56 pm
Joan
*****SALMON STEAK GREEN BEAN WITH SAUCE
4 salmon steaks
2 c. water
2 tbsp. lemon juice
1 tsp. salt
1 (9 oz.) frozen French green beans
1 c. skim milk
1/2 c. cubed Swiss cheese
2 tbsp. flour
1 tbsp. butter
1/4 tsp. salt
Put steaks into large skillet; add water, lemon juice and salt. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Cook beans and drain.
In blender combine milk, cheese, flour, butter and salt. Pour mixture into saucepan and stir until thick and bubbly. Stir in beans and cook 2 minutes more. Drain salmon and put on warm platter. Spoon bean sauce over salmon.
*******HERB BASTE FOR SALMON
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 salmon steaks or 1 salmon fillet (about 1 lb.)
Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BOIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.
******CANNED TUNA WITH EGGPLANT SUPPER
1 med. to lg. eggplant
1 lg. can crushed tomatoes
2 cans tuna in water
1 can chick peas
1/2 c. green olives, pitted with pimientos
1 lg. clove garlic, minced
1 tbsp. oregano
1/2 c. white wine
1. Peel and cut eggplant into small pieces.
2. Put tomatoes, eggplant, garlic and oregano into large saucepot to simmer (cover).
3. Drain tuna, drain olives and drain and rinse chick peas.
4. After 15 minutes, add other ingredients to eggplant mixture, along with white wine. Simmer until eggplant is tender continue 10 minutes.
This is great as main dish with bread and salad. It also works well over pasta.
June 22nd, 2009 at 11:24 am
Anne
Pork Medallions with Cranberry Stuffing [6 servings]
2 pork tenderloins (1-1/2 lb.)
1/4 cup Tomato Dressing
1 Tbsp. Mustard
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/3 cup dried cranberries
CUT each tenderloin crosswise into 6 slices. Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 min. on each side or until browned on both sides. Reduce heat to low.
COMBINE dressing and mustard; pour over meat. Continue cooking 3 min. on each side or until meat is cooked through and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to the water along with the stuffing mix.
SPOON stuffing onto serving plates. Add meat; drizzle with sauce.
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Low-Fat Mediterranean Chicken [4 servings]
2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives
COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165ºF), turning chicken after 3 min. Stir in olives.
SPOON rice onto serving platter; top with the chicken and sauce.