FC: The Best Foods, With A Healthy Taste | What's Cookin'
1: Bon Appetit! | To my wonderful parents who have spent hours in the kitchen cooking us delicious meals! Love You! - Saleemah
2: I5 | Open faced egg scramble | 1 tbs oil 2 eggs 1 bunch scallions (diced) s/p Two slices of tomato Whole wheat English muffin (toasted) 2 slices of cheddar cheese | Breakfast | Ingredients
3: Directions | 1. Heat oil in omelet pan over med-high heat. 2. Add scallions. Cook for about 3-4 minutes and add beaten eggs already seasoned with salt and pepper. | 3. Scramble eggs over medium low heat. Do not over cook. 4. Toast English muffins and add cheese on each muffin. 5. Then top with a slice of tomato and then egg/scallion mixture.
5: Blueberry Oat Waffles | Ingredients 2 cups pancake mix (buttermilk) 1/2 cup quick-cooking oats 3 tbsps sugar | Directions In a large bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction. | 1 1/2 cups milk 1 egg 1 tbsp vegetable oil 1 cup blueberries (fresh or frozen)
6: Ingredients Instant, Quick, and Regular Oats Cereal, 1 cup, dry, yields Apples, fresh, 1 medium Cinnamon, ground, 2 tbsp Vanilla Extract, 2 tbsp Raisins, 1 small box (1.5 oz) Brown Sugar, 2 tsp packed Milk, nonfat, 0.5 cup Water, tap, 2 cup (8 fl oz) Water, tap, 0.25 cup (8 fl oz) | Hot And Fruity Oatmeal
7: Directions . | 1. Core and chop apples (unpeeled). in a small pot add 1/4 cup water, brown sugar, apples, raisins, cinnamon and vanilla extract and simmer on medium heat until apples are extra soft and liquids are a syrupy consistency. 2. While the fruit are cooking, in a medium sized pot bring the rest of the water to a boil. 3. Add the oatmeal and cook as usual until done. Combine the oatmeal and fruit concoction and simmer on low heat. 4. Add milk , cover and turn off heat. 5. Serve hot or warm.
8: Tuna Salad Sandwich | Ingredients Canned tuna (in water) Celery Sweet relish Onion Green olives (pitted) Dijon Mustard Tomato Cucumber Parmesan Cheese Mescaline Lettuce Whole wheat bread Salt and pepper to taste | Lunch
9: Directions | 1. Place and toast the bread in a toaster oven. 2. Open the can of tuna, place the tuna in a colander and rinse under tap water to remove "fishy smell". 3. Set colander aside for about 1 minute to let tuna drain. 4. Place the tuna in a small bowl. 5. Chop one celery stalk, a slice of onion, and three pitted green olives into small size, add them into the bowl with tuna. 6. Add a small dollop of Dijon mustard into the mixture, and sprinkle with salt and pepper to taste. 7. Stir the mixture to mix well. 8. Remove the bread from the oven, and spread the tuna salad over. 9. Layer thin slices of tomato, cucumber, and Parmesan on top of the tuna salad. 10. Place a few pieces of lettuce and finally cap with another piece of toasted bread
10: Ingredients Dressing 2 t minced shallot 34 t chopped fresh basil 12 t chopped fresh oregano 14 t minced garlic 2 T balsamic vinegar 1 T olive oil | Turkey Sandwich | 1 pinch of salt 1 pinch of black pepper Turkey and Swiss Sandwich 8 sli whole-wheat bread 10 oz thinly sliced turkey breast 4 oz thinly sliced Swiss cheese 1 plum tomato, thinly sliced 1 c fresh spinach leaves, rinsed and spun dry
11: Directions | Directions | 1. Prepare dressing by whisking ingredients together in a small bowl. Set aside. 2. Arrange 1/4 of the turkey on 1 slice of bread. 3. Top with 1/4 of the cheese, 1/4 of the tomato slices, and 1/4 cup spinach (about 5 leaves). 4. Drizzle 1 tablespoon dressing over spinach; top with another slice of bread
12: Ingredients 1 bottle of vinaigrette 12 ounces skinless, boneless chicken breast halves or thighs 1 cup loose-pack frozen French-cut green beans 2 cups cooked brown rice and wild rice blend, chilled 1 14 ounce can artichoke hearts, drained and quartered 1 cup shredded red cabbage 1/2 cup shredded carrot 1 green onion, sliced Lettuce leaves (optional)
13: Grilled Chicken and Rice Salad | Directions 1. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve. 2. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips. | 3. Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat. 4. Top with the rice mixture and chicken.
14: Directions | Directions | 1.Preheat oven to 425 degrees F (220 degrees C). 2.Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener. 3.Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!
15: Ingredients | Dinner | Sweet and Sour Chicken | 6 skinless, boneless chicken breast halves 1 1/2 table spoons minced onion 2 table spoons crushed garlic 1 1/2 tea spoons poultry seasoning 1/4 cup soy sauce 2 tea spoons artificial sweetener
16: Honey Soy Grilled Salmon with Edamame | Ingredients 1/4 cup packed cilantro leaves 2 scallions 2 teaspoons vegetable oil 1 teaspoon grated ginger Kosher salt and freshly ground pepper 4 center cut skin-on wild salmon fillets, about 6 ounces each 2 teaspoons fresh lime juice 2 teaspoons low-sodium soy sauce 2 teaspoons honey 1/4 teaspoon black sesame seeds 1 1/3 cups cooked edamame Lime wedges
17: Directions 1. Preheat the grill over medium-high direct heat. 2. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. 3. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. 4. Evenly stuff the slits with the herb mixture. 5. Season the fish with salt and pepper. 6. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. 7. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. 8. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
18: Ingredients 1/4 cup all-purpose flour 1/2 teaspoon dried oregano 1/4 teaspoon salt 2 large egg whites, lightly beaten 3/4 cup panko (Japanese breadcrumbs) 4 (6-ounce) skinless, boneless chicken breast halves 2 tablespoons olive oil, divided Cooking spray 1/2 cup jarred tomato-basil pasta sauce 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese 3/4 cup (3 ounces) shredded part-skim mozzarella cheese | Oven Fried Chicken Parmesan
19: Directions 1. Preheat oven to 450. 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko | 3. Heat 1 tablespoon oil in a large oven proof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450 for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
20: Directions 1.Preheat the oven to 350 degrees F. 2.Pulse the graham crackers in a food processor until crumbled. 3. Add 1 to 2 tablespoons water and the butter; pulse until moistened. 4. 4. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. 5. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. \ 6. Bake until browned, about 8 minutes. Let cool, about 10 minutes 7. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. 8. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. 9. Pour over the crust 10. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. 11. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes. 12. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired
21: Cheesecake | Ingredients 9 whole low-fat cinnamon graham crackers, broken in half 2 tablespoons unsalted butter, melted Cooking spray 2 8-ounce packages Neufchatel cream cheese, softened 2 8-ounce packages fat-free cream cheese, softened 1 1/2 cups sugar 1 cup reduced-fat sour cream 2 large eggs plus 3 egg whites 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Assorted toppings