What Is Your Favorite Quick Easy Healthy Recipe

My favorite and easiest recipe of all actually comes from Gordon Ramsey's 'Fast Food' cookbook. The best thing about this recipe is you can make any number of variations (vegetarian, low fat, high fat, spicy, sweet...) and it's always 20 minutes or less. Also, it's easy to memorize and you cannot mess it up, so no going back and forth to cook books for each step.

To serve 3 - 4 people (depending on the appetite).

Ingredients:
- 4 sausages (can be chicken, pork, veggie, etc)
- 2 cans of diced tomato
- 2 cans of white beans (navy or white kidney work fine)
- A little bit of olive oil (approx 1 - 2 tablespoons)
- Any type of seasoning you want - I like some salt, pepper, oregano, rosemary, garlic powder

Instructions:
- In a deep pan or a large pot heat some olive oil and put the sausages in to brown a bit (5 - 8 min)
- Add the 2 cans of diced tomato with juice
- Add the 2 canes of beans with juice
- Season to taste
- Let simmer on the stove for approx 20 minutes until the sausage juices and tomato juices have combined
- Serve and eat!

If you like spicy, add some crushed red pepper to the pot; if you like sweet add some honey or sugar.

You can let the pot cook longer for a thicker consistency, but by the next day the sauce will have thickened. This recipe is great as left overs because it is actually better the next day. I make this at least once a week and I have never met someone who didn't love it! I bring left overs to work and people comment on how good it smells and looks all the time.

I make this all the time!
www.weelicious.com

Balsamic Chicken (Serves 4)

1/4 Cup Balsamic Vinegar
2 Tbsp Olive Oil
2 Tbsp Dijon Mustard
1 Garlic Clove, minced
4 Chicken Breasts, boneless and skinless

1. Place the first 4 ingredients in a bowl, zipper bag or pyrex dish and whisk to combine.
2. Add the chicken breasts, cover and marinade for 1 hour or overnight (I’ve done everything from marinading it for 30 minutes and up to 20 hours and it was delicious every time).
3. Preheat gas or charcoal grill to medium high heat.
4. Cook chicken breasts for 4-5 minutes on each side or until cooked through, but still moist.
5. Serve.

I hope it's simple and healthy enough for you. Takes about 25 minutes total!
-- In one pot, boil up:
1 or 2 bags of Wacky Mac (veggie spiral pasta)

-- In another BIG pot, simmer covered:
1 jar of basic spaghetti sauce
1 jar of alfredo sauce
1 or 2 bags of frozen Trader Joe's Turkey meatballs
1/3 of a bag of frozen spinach
1 bag of mixed frozen veggies (Harvest Hodge-podge or the carrots, green beans and corn one from TJ's)
--Stir the sauce now and then. When the meatballs are hot, all the way through, it's dinner time!
Sooooo yummy!

Ok--I git this recipe from the Checker at Trader Joe's. It is the best and no cooking.

1 package Traders cooked lentils
1 Package spinach uncooked
5-7 Tbs Trader Joes Bruschetta (in the refridgerated section)
She adds diced mozzarella balls.
Mix together and serve cold

So good!

Since you shop at TJ's

1 package of the frozen brown rice (not the whole box)
Frozen just chicken strips
balsalmic veggies -frozen

layer all 3 things in a pyrex microwave for 5 mins. stir and eat! LOVE IT!

Thank for the great sounding recipe and I will try it! Here's one from me:

1 Box Organic Chicken Stock

1 Onion Diced

1 Cup (or more) Diced Carrots

1 Cup (or more) Diced Celery

2 Cans Pinto Beans with liquid

Add all ingredients and cook until veggies are cooked. You can add a little spice with paprika and or chili spice. Salt and pepper to taste.

Low cal and vegetarian for Meatless Monday!

Sometimes I serve with homemade cornbread. Use Alber's Yellow Cornmeal and instead of 1 1/2 C. Flour and 1/2 C. Cornmeal make them both 1 Cup for a total of 2 cups.

Other time use thin cut pumpernickel bread with butter and parmesan cheese and brown in broiler.

Enjoy!

This is my favorite quick healthy meal. It is delicious and you can use frozen chicken...so it only takes as long as it takes to boil chicken! I have a big family so this will make a big batch but it is easily scalable.

Tortilla Soup

2-3 lbs Chicken breasts
6 cubes Chicken bouillon to taste *
*I use the yellow and green box down the Hispanic aisle
6-8 Roma tomatoes
white onion
4 avocados
cilantro
1 jalapeno
cotija/cojita cheese- round, white Mexican cheese
4-6 limes
white corn tortillas
Canola oil
*Favorite Hot Sauce, if you like?

Boil chicken in large pan of water, skim off any fat from top of water. Add S&P and bouillon to taste. Shred chicken. Simmer til ready to eat!

Dice and chop all veggies. Onion and jalapeno very small. (my DH prefers green onions to white onion both are good) Crumble cheese with fork.

Cut tortillas in strips and fry in oil til golden brown.

Put veggies and cheese and tortilla chips in bowl, ladle in soup, add cilantro and squeeze of lime...and eat!

I put all ingredients in one of those veggie/dip trays (mine has a lid where I pile in cheese and cilantro) and let everyone make their own. This is super easy and a family favorite~the cheese is what makes this dish, it is so yummy! You can find it at any grocery store and at walmart/Winco

We love this recipe for lentil tacos (and my MIL and SIL also fix it for their families), it takes about 30 minutes from start to finish and the left overs are pretty good too. http://allrecipes.com/Recipe/Tasty-Lentil-Tacos/Detail.aspx My husband was leery of this meatless version of a taco, but that night he ate four of them. We top them with lettuce, tomato, guacamole and a little cheddar. We think white corn taco shells taste the best.

Got this recipe from Hungry Girl. It is delicious!!

Chicken Tortilla Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2*

Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!

MAKES 9 SERVINGS

Chicken breast in a crockpot; pour one jar of salsa over the chicken. That's it! So simple and so yummy. I shred it once it's cooked and put it in tortillas for chicken tacos. Enjoy!

Looking forward to trying your recipe!