Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast

Sunday 10 August 2014

Simple Healthy Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Simple Healthy Recipes Description

Source link ( google.com.pk )

Shrimp, Leek, and Spinach Pasta

Ingredients
3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
• finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)
Directions
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Tortellini With Broccoli Pesto

Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into florets
kosher salt and black pepper
1 cup fresh flat-leaf parsley leaves
1/4 cup olive oil
2 tablespoons toasted pine nuts
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
1 pound fresh or frozen cheese tortellini
Directions
Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
Serve sprinkled with more Parmesan.

Linguine With Asparagus and Pine Nuts

Ingredients
12 ounces linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan (about 3 ounces)
Directions
Cook the pasta according to the package directions; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

Simple Healthy Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Saturday 9 August 2014

Healthy Recipes for Weight Loss Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Recipes for Weight Loss Description

Source Link ( Google.com.pk )

Italian Sausage & Veggie Pasta

INGREDIENTS

2 ounces uncooked whole-wheat pasta

1/2 cup spaghetti sauce

1 pre-cooked Italian-style chicken sausage, sliced into rounds

2 garlic cloves, minced

1/2 cup chopped mushrooms

1/2 cup chopped onions

1/2 cup chopped zucchini

2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Cook pasta according to package directions.

2. Heat spaghetti sauce, sausage, garlic and vegetables for about 12 minutes, until veggies are tender.

3. Top pasta with sauce mixture and sprinkle with cheese.

Crispy potato skins

Ingredients

2 medium russet potatoes

Butter-flavored cooking spray

1 tablespoon minced fresh rosemary

1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 F.

Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.

Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Recipe: Ginger-marinated grilled portobello mushrooms

Ingredients

4 large portobello mushrooms

1/4 cup balsamic vinegar

1/2 cup pineapple juice

2 tablespoons chopped fresh ginger, peeled

1 tablespoon chopped fresh basil

Directions

Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.

To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.

Healthy Recipes for Weight Loss Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Fish Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Fish Recipes Description

Source link ( Google.com.pk )

Bourbon-Glazed Salmon

Ingredients

3 tablespoons brown sugar

3 tablespoons bourbon

2 tablespoons low-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 tablespoon fresh lime juice

3 garlic cloves, minced

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Cooking spray

1/4 cup thinly sliced green onions

1 tablespoon sesame seeds, toasted

Preparation

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame

Fish Chowder

Ingredients

4 1/2 cups water

4 bay leaves

1 1/2 pounds halibut fillets or other firm white fish, skinned

3 slices bacon, uncooked

3 1/2 cups cubed peeled baking potato

1 1/2 cups chopped onion (about 1 large)

1/2 cup coarsely chopped carrot (about 1 medium)

1 1/2 teaspoons dried thyme

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

4 cups 2% reduced-fat milk

1 tablespoon butter, cut into small pieces

Preparation

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.

Healthy Fish Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Vegetable Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Vegetable Recipes Description

Source link ( Google.com.pk )

Mediterranean Roasted Broccoli & Tomatoes

INGREDIENTS

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

1 cup grape tomatoes

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/4 teaspoon salt

1/2 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

10 pitted black olives, sliced

1 teaspoon dried oregano

2 teaspoons capers, rinsed (optional)

PREPARATION

Preheat oven to 450°F.

Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

Tortellini Primavera

INGREDIENTS

1 14-ounce can vegetable broth or reduced-sodium chicken broth

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

3 cloves garlic, sliced

1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese

1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon

1/8 teaspoon salt

4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables

1 16-ounce package frozen cheese tortellini

PREPARATION

Put a large pot of water on to boil.

Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.

Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Healthy Vegetable Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast