GFY cooks
 

could you share some recipes, healthy meals, EASY to cook

thanks :thumbsup

Spicy Parmesan Green Beans and Kale
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

oooppss.. double post! :Oh crap

Jamaican Chicken Chinese Fried Rice

INGREDIENTS :

* 4-6 cups cooked rice (cold)
* 1 cup cooked chicken chopped
* 1 sweet pepper (Bell pepper) chopped finely
* 2 stalks escallion chopped ( green onion)
* 1 large onion chopped
* 1 egg (optional)
* Soy Sauce
* Black Pepper
* Oil

METHOD:

1. Saute Chicken, onion, pepper, escallion( green onion ) in 2 - 2.5 tablespoon cooking oil in large pan.
2. Add egg unbeaten to pot and stir
3. Add rice and mix well
4. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.

http://www.world2do.com/w2dimages/roundtable.jpg

1. Call (888)-987-8636
2. Crack a beer and chill for 20-30 minutes
3. Pay driver (and tip him, you cheap bastards - unless his name is the Real Sinatra)
4. ENJOY!!!

ADG

Damn - thats the sexiest pic I have seen all day

looks healthy to me

thanks sniperwolf and minniesoporno, going to try that

more please :)

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Super yummy:thumbsup Takes maybe a half hour.

I have culled a few things off of eatbetteramerica.com

This is one of our favorites from that site:

***************

Spicy Mexican Skillet Chicken
Chili powder and salsa kick up the flavor in this corn, black bean and chicken meal. Olé! From eatbetteramerica.
Prep Time:25 min
Start to Finish:25 min
makes:4 servings

1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 teaspoon canola or soybean oil
1 can (15 oz) black beans, drained, rinsed
1 cup Green Giant® Niblets® frozen whole kernel corn
1/3 cup chunky-style salsa
Chopped fresh cilantro, if desired

1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
2. Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.



Nutritional Information

1 Serving: Calories 350 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 11g, Sugars 2g); Protein 40g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 6 oz-equivalents Meat & Beans, 1 c Vegetables

http://www.goonswithspoons.com

Great resource.

:1orglaugh :1orglaugh :1orglaugh

I should try some of this recipes

http://www.videorecipebox.com/Rhodes...Stromboli.html


try that out ;)

What sort of food do you prefer? Asian, Italian or maybe some French? Are you into hot and spicy or sweet and mild? I love to cook and can give you recipes for a variety of dishes. You want low carb, low fat or just all round healthy?

I got that recipe from www.jamaicans.com

I also search a lot on the www.foodnetwork.com they have soo much recipes to try you will be busy for a long time.

Fried Apple pie is my favorite.

Here's a quick and easy yet tasty baked chicken breast....
You will need .....
-Minimum 2 chicken breasts.
-1/2 to 1 cup of Dijon mustard (depends on how many you are going to cook)
-2 cloves of crushed garlic (more if you love garlic)
-1T chopped parsley, dried or fresh.
-1 Fresh tomato diced
Mix everything together (except diced tomato) and then add chicken and coat throughly.
Allow to marinade in mustard mix over night or for at least an hour if you are short on time.
When ready to cook, place breasts in baking dish, smoother remaining mustard mix over top to cover and top with diced tomato.
Bake in oven at 450 for 25-30minutes or until juices from chicken run clear.

It's low fat, high protein and low carb. Depending on breast size each serving is around 250-300calories.

Handy kitchen fact, always keep raw meats at the bottom of the fridge.
This way there is no chance of them contaminating other foods in your refrigerator.
Handy thoughts from Kiwigirl! LOL :winkwink:

Amen :thumbsup

:1orglaugh:1orglaugh:1orglaugh