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Monday, February 16 2009

Short on time but want to make healthy food recipes for your family? Here are three yummy examples.

Pasta with Spring Vegetables

Spring is a prime time for fresh crisp vegetables. Cook your favorite pasta until it's nearly done. For every serving add one cup of raw vegetables. For example: if you're serving six people you would add six cups of veggies. Spring vegetables could include fresh or frozen peas, asparagus, baby carrots, and cherry tomatoes. Add the veggies to the pasta about 3 to 4 minutes before it's done. You want the vegetables cooked but still crisp. Remove from the heat and strain. Add a handful of your favorite fresh herbs, basil, thyme, parsley are all good choices and a tablespoon of virgin olive oil for each serving. Toss. Add some crunchy bread and dinner is ready.

Citrus Chicken Breasts.

For each serving use one chicken breast with the skin on. Slice a lemon, lime and orange. Place a slice of each under the skin directly on the meat of the breast. Place the breasts on the remaining slices of fruit. Squeeze additional citrus juice over the breasts. Salt and Pepper to taste. Bake in a slow oven 300 degrees for about an hour until the chicken is done. Slow roasting preserves the juiciness of the chicken. It also means the sugar in the citrus juices won't burn.

Serve with brown rice that you've baked in the oven in a separate pan and a fresh crisp green salad. The dressing for the salad can be 1/2 cup of citrus juice, 1/4 cup of olive oil, salt and pepper to echo the flavors of the chicken.

Grilled Veggies

Each serving is about 1 to 1 1/2 pounds of veggies. That sounds like a lot but veggies shrink as they're cooked. Select from zucchini, carrots, endive, yes you can grill endive, eggplant, portabella mushrooms, celery, yams, red onions, and white potatoes. Rinse and scrub the veggies. You don't have to peel. Clean and scrub veggies. Cut in half or in two inch chunks. Marinate in balsamic vinegar to which you've added crushed garlic, pepper, and fresh herbs.

Grill the vegetables directly on the grill if they're cut in half. Or thread the the chunks onto skewers and grill as veggie kabobs.

And there you have 3 healthy food recipes for dinner.

More recipes at Dee's Delicious Dinners or try Easy Gourmet Grilling.

Dee Power is the co-author of several nonfiction books including "The Publishing Primer: A Blueprint for an Author's Success," "58 Ways to Find Money for Your Business, "Inside Secrets to Venture Capital" and "Attracting Capital From Angels."

Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email

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