What are some of y'alls most delicious healthy recipes? Not too many ingredients, please!?

Low Fat Italian Bruschetas:





Ingredients:


Two slices of wheat breat


1/2 cup of Low Fat cottage cheese


1 tomato


Basil (fresh leaves or dried seasoning)


Olive Oil





To make: Toast your two slices of wheat bread. Dice the tomato in tiny pieces. In a separate bowl mix the olive oil, basil, cheese and chopped tomato. Spread enough of this mix over each toast so that the bread is completely covered. Place in oven until cheese starts to melt.





It's really tasty, filling and best of all...HEALTHY!What are some of y'alls most delicious healthy recipes? Not too many ingredients, please!?
Spinach and Potato Frittata


2 tbs olive oil


6 small red potatoes, sliced


1 cup torn fresh spinach


2 tbs sliced green onions


1 teas crushed galric


6 eggs


1/3 cup milk


1/2 cup shredded cheddar cheese


salt and pepper





Heat oil in a medium skillet over medium heat. Place potatoes in skillet, cover and cook 10 minutes. Add spinach, onions, and garlic. Season with salt and pepper. Cook 2 minutes


Beat eggs and milk in a bowl. Pour into skillet over veggies. Cover top with cheese. Scramble eggs by mixing. Reduce heat to low and cook covered for 7 minutes or until eggs are firm. Top with more cheese if desired adn perhaps ketchup.What are some of y'alls most delicious healthy recipes? Not too many ingredients, please!?
In a 5 qt pot soften 1/2 a lg onion, chopped, and 2 cloves garlic, chopped, in a little olive oil. Add a whole small can of tomato paste and cook, stirring constantly until the paste is a dark brown. Add a half bottle of good red wine and bring to a boil, stirring to break up the clumps of onion and paste. Simmer 5 minutes and add clams, mussels, shrimp, whatever seafood you can find. Cover and cook 3 minutes. Turn off heat and let sit, covered, for 7 more minutes. Check to make sure your shellfish have opened. Don't salt the sauce until you have removed the fish. The shellfish release some salt when they cook.
Two pounds of washed organic red potatoes. Cut into 1/4 inch cubes and place in crock pot. Add 12 fluid ounces of Guiness Stout. Add water until potatoes are covered. Add a teaspoon of salt and 1/4 teaspoon of pepper. Let simmer on slow for several days until potatoes just fall apart when you touch them.





Then prepare one or two vegetables of your choice, and pour enough of the potato broth over to cover. Season to taste. Leftover broth can be refrigerated for several weeks, and (brought to room temperature first) added to other vegetables for more soup or mixed into meat loaf, etc. If you want the broth to be thicker, add instant mashed potato flakes.





Some of my favorite vegetables/seasonings to have in this potato broth soup are:


Leeks sauteed with fresh minced garlic, garnished with grated cheese.


Frozen whole kernel corn, frozen cut green beans, diced raw tomato


Frozen peas and carrots, with leftover meat pieces


Finely chopped greens (spinach, kale), as much as you can stir into some thickened broth, served over baked potatoes instead of fattening gravy


Frozen or sauteed broccoli with cheese melted into the broth


Chopped cabbage sauteed with bacon or ham.





Having this broth in the fridge really helps turn leftovers into 'new' foods that aren't obviously leftovers.
milk
Here is one for a crock pot. This is called Denver Hotdish





One bag (small) of tator tots


One pound hamberger cooked.


one small bag of frozen mixed veggies


one can of cream of chicken soup


one can cream of mushroom soup


a pinch of salt


a pinch of pepper


and season salt.





Cook hamberger till done. Make sure it's crumbled like that for tacos,





In the crock pot add tator tots, veggies, both cans of soup and hamberger. Now add one cup water and stirr. Stirr one hour later
It's not really a recipe, but I love Gardenburgers. Get the original and make it according to the directions. Toast a bun in a skillet and add fresh lettuce and cheese. Yummy and healthy!!
YANKEE POT ROAST + JELLO:





Pot roast using the slow cooker


2 lb chuck roast


1 pkg lipton onion soup mix, dry


1 can cream mushroom soup, campbells


1 celery stalk, diced


1 onion, diced


2 whole carrots, peeled and cut


4 potatoes, peeled and cut in 1/4


1 crushed garlic clove


3 tbsp flour


1 Reynold's slow cooker liner, optional





The slow cooker liner makes cleaning up a snap!


In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.





Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).





Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4











JELLO DESSERT


1 pkg large jello, any flavor


coolwhip


fresh fruit





Make the jello as on the package but use 1/2 cup less water.


Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.





Put the mix in a glass, and top with more fresh fruit or coolwhip.


Serves 4
Toasted Wheat Bread, peanut butter, honey and bananas - Delicious and healthy!
Chicken Pasta Salad





2-3 Chicken Breasts


Bunch of large grapes (can substitute raisins)


1 cup chopped walnuts


6 oz. bowtie pasta (or what ever type you prefer. Whole grain is best)


3/4 cup salad dressing (e.g. Miracle whip)


1/4 cup milk


1 tsp. sugar


1/2 tsp. salt








Grill chicken until fully cooked. Cut into small chunks. Boil pasta as directed. cut grapes into halves. Chop walnuts. Mix all ingredients together and voila! Best if chilled for a couple of hours in fridge. Serves 8