Quick & Easy Healthy Recipes

[Anna Michele]

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  Overnight, No-Cook Refrigerator Oatmeal:
  
  Protein packed, and loaded with Omega 3's this is definitely made for those that live on the go.
  
  Step 1. Assemble these ingredients & supplies:
  
  
  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk)
  • milk
  • chia seeds
  • half pint (1 cup) mason jars
  
  
  Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors.
  Step 3. Put a lid on the jar and shake to combine.Step 4. Add fruit and stir gently until combined.
  Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.
  
  http://www.theyummylife.com/Refrigerator_Oatmeal
  
  
  
  
  
  

[Anna Michele]

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  Not only does it save space in your fridge it keeps your food fresh longer
  
  
  THE ARRANGEMENT:
  From BOTTOM to TOP
  Dressing
  Shredded carrots
  Cherry tomatoes
  Sunflower seeds
  Hard boiled eggs
  Baby spinach
  
  DIRECTIONS
  1) Arrange ingredients in a large mason jar
  2) Store in fridge for up to a week
  3) When ready to eat: shake jar, place on a plate, and eat!
  
  You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST!!

[Glen222]

In a small combining dish with an electric blender, defeat together the cream dairy products, vanilla flavor, and using carbs on method speed until sleek is very healthy. Flip in toffee pieces.

[Anna Michele]

SEA SALT STEAMED ARTICHOKES
http://www.chindeep.com/2012/12/07/s...ed-artichokes/

[Anna Michele]

Roasted salmon fillets with fennel and oranges

Prep time: 10 minutes
Cooking time: 20 minutes
1 small bulb fennel, trimmed, cut into ½-inch slices
½ sweet onion (such as Vidalia), cut into ½-inch wedges
1 navel orange, cut into ¼-inch half-moons
3 Tbsp olive oil
4 (6-oz) salmon fillets, skin on
Kosher salt and ground black pepper
¼ tsp crushed red pepper flakes
1 cup couscous
1 Tbsp each chopped fresh parsley and chopped fresh tarragon, plus more for garnish
1. Heat oven to 350°F. Place fennel, onion, and orange on a large rimmed baking sheet and toss with 2 Tbsp of the olive oil. Rub salmon fillets with remaining 1 Tbsp olive oil and nestle among veggies and orange, flesh side up; then season with salt, black pepper, and red pepper flakes.
2. Roast until salmon is cooked through and vegetables and orange are soft, 12 to 15 minutes. Remove salmon from baking sheet, then broil vegetables and orange until slightly browned, about 2 minutes.
3. Meanwhile, place couscous in a medium serving bowl and add 1½ cups boiling water. Cover with plastic wrap and let stand 5 minutes. Then fluff with a fork and stir parsley and tarragon into couscous; season with salt and pepper. Serve salmon, roasted vegetables, and orange with couscous. Garnish with additional fresh herbs.
Makes 4 servings. Each serving: 499 cal, 18 g fat, 42 g protein, 39 g carb.

Read more: Easy One-Pan Dinner Recipes - Quick And Easy Dinner Recipes - Redbook
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[Anna Michele]

Sausage, broccoli rabe, and Provolone hoagies

Prep time: 10 minutes
Cooking time: 15 minutes
1 bunch broccoli rabe (about 1¼ lb), trimmed, roughly chopped
½ yellow onion, thinly sliced
3 Tbsp olive oil
1 Tbsp apple cider vinegar
¾ tsp sugar
Kosher salt and ground black pepper
4 hot or sweet Italian sausages (about 1 lb)
4 slices Provolone cheese
4 hoagie rolls, split
Basil leaves, torn
Spicy mustard, for serving
1. Heat oven to 400°F. On a large baking sheet, toss together broccoli rabe, onion, olive oil, vinegar, sugar, salt, and pepper and arrange in an even layer. Top with sausages. Roast until broccoli rabe has wilted completely and sausage is cooked through, 12 to 15 minutes, stirring occasionally to ensure even cooking.
2. Meanwhile, divide cheese slices among rolls. Place a sausage on each. Top sausage with broccoli rabe mixture and basil leaves. Serve with mustard.
Makes 4 servings. Each serving: 638 cal, 39 g fat, 31 g protein, 44 g carb.

Read more: Easy One-Pan Dinner Recipes - Quick And Easy Dinner Recipes - Redbook
Follow us: @redbookmag on Twitter | REDBOOK on Facebook
Visit us at Redbook.com

[Anna Michele]

Pork loin with apples and sweet potatoes

Prep time: 10 minutes
Cooking time: 40 minutes
2 Tbsp olive oil
1 pork tenderloin (1½ lb)
2 Tbsp pumpkin pie spice
2 Gala apples, cored, quartered
1 large sweet potato, scrubbed, cut into 1-inch-thick wedges
Kosher salt and ground black pepper
5 oz baby arugula
Chopped chives and lemon wedges, for serving
1. Heat oven to 400°F. Rub 1 Tbsp of the olive oil all over pork and place on a rimmed baking sheet. Rub pork all over with pumpkin pie spice. Arrange apples and sweet potatoes around pork; drizzle them with remaining 1 Tbsp olive oil and toss to coat. Season everything with salt and pepper.
2. Roast 10 minutes, then reduce oven temperature to 350°F and continue roasting until pork registers 145°F on a meat thermometer and apples and sweet potatoes are tender, about 30 minutes.
3. Transfer pork to a cutting board and let rest 10 minutes. Thinly slice it into medallions and serve with apples, sweet potatoes, baby arugula, chopped chives, and lemon wedges.
Makes 4 servings. Each serving: 328 cal, 12 g fat, 34 g protein, 22 g carb.

Read more: Easy One-Pan Dinner Recipes - Quick And Easy Dinner Recipes - Redbook
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Visit us at Redbook.com

[Anna Michele]

Chicken with potatoes and bacon salad

Prep time: 10 minutes
Cooking time: 30 minutes
1 lb fingerling potatoes, small ones halved, large ones quartered
4 (6-oz) chicken breasts
¼ cup olive oil
2 tsp fresh thyme leaves
1 Tbsp lemon zest
Kosher salt and ground black pepper
2 slices thick-cut bacon, halved
5 oz mixed greens
½ shallot, thinly sliced
1 Tbsp lemon juice
1. Heat oven to 425°F. Place potatoes and chicken breasts on a rimmed baking sheet. Drizzle with 2 Tbsp of the olive oil and toss to coat. Arrange potatoes in a single layer and chicken breasts skin side up. Sprinkle chicken with thyme leaves and lemon zest; season chicken and potatoes with salt and pepper. Lay a piece of bacon over each chicken breast.
2. Roast about 30 minutes, until chicken registers 160°F on a meat thermometer, potatoes are golden brown, and bacon is crisp. Remove bacon from chicken; set aside to cool, then crumble.
3. Place mixed greens, shallot, and bacon crumbles in a large salad bowl. Drizzle with lemon juice and remaining 2 Tbsp olive oil; season with salt and pepper and toss thoroughly. Serve chicken and potatoes with salad on the side.
Makes 4 servings. Each serving: 439 cal, 24 g fat, 35 g protein, 22 g carb.

Read more: Easy One-Pan Dinner Recipes - Quick And Easy Dinner Recipes - Redbook
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[Anna Michele]

Tofu and veggies with peanut sauce

Prep time: 30 minutes
Cooking time: 15 minutes
1 (14-oz) container extra-firm tofu
3 Tbsp vegetable oil
¾ lb green beans, trimmed, halved
1 Japanese eggplant or ½ small eggplant, cut into ¾-inch cubes (¾ lb total)
Kosher salt and ground black pepper
¼ cup creamy peanut butter
2 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
1 tsp sriracha hot sauce, plus more for serving
3 cups cooked brown rice
Chopped, lightly salted peanuts, for serving
1. Remove tofu from container and pat dry. Place a rack inside a sheet pan and place tofu block on rack. Place a clean dinner plate on top of tofu and weigh it with a large can of whatever you have in your pantry—this will squeeze out excess water. Let tofu sit at room temp 30 minutes to an hour; refrigerate after 1 hour. Cut tofu into 1-inch cubes.
2. Heat oven to 400°F. Rub 1 Tbsp of the oil on the bottom of a large rimmed baking sheet. Add tofu, green beans, and eggplant. Drizzle with remaining 2 Tbsp oil and toss to coat. Arrange in an even layer and season with salt and pepper. Roast until tofu and veggies are golden, about 15 minutes.
3. Meanwhile, whisk peanut butter, vinegar, soy sauce, sriracha, and 2 Tbsp water until smooth. Drizzle half of the sauce onto tofu and veggies and toss to coat.
4. Divide rice, tofu, and veggies among four bowls. Serve with remaining sauce, peanuts, and sriracha.
Makes 4 servings. Each serving: 514 cal, 25 g fat, 20 g protein, 55 g carb.

Read more: Easy One-Pan Dinner Recipes - Quick And Easy Dinner Recipes - Redbook
Follow us: @redbookmag on Twitter | REDBOOK on Facebook
Visit us at Redbook.com

[Anna Michele]

[Anna Michele]

That looks delish

BBQ Chicken Cobb Salad

Yields 2 large or 4 small servings

2 cups cooked, diced chicken (like poached chicken)
Favorite barbecue sauce, to taste (store bought or homemade)...See More

[Anna Michele]

[Anna Michele]

much healthier then store bought and may even be better in the oven


YUM! Homemade Dill Pickle Chips in the microwave: http://www..com/easy-recipes/dill-pickle-potato-chips/

[Anna Michele]

EASIEST SNACK EVER!

http://www.luvabargain.com/raspberri...ate-chips.html

Raspberries "filled" with white chocolate chips? Genius!

[Anna Michele]

Cauliflower pizza crust, heathy alternative to flour dough. -Olivia
http://ifoodreal.com/cauliflower-pizza-crust-recipe/