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I am on a diet so I need a healthy recipe sor cooking a fish that has a very low number of fat and calories. You have to list the recipe, and the amount of calories and fat it contains. I will award anyone 10 points who has the best answer. Thank You!
It’s talapia fish that I wanna cook.

Chinese Sea Bass (two servings)

3/4 c. 99% fat-free chicken broth
1 T. cornstarch
1 T. sesame oil
1 T. minced garlic
1 T. mined ginger
1 1/2 T. apple cider vinegar
4 tsp. soy sauce (light soy sauce preferred)
1 tsp. sugar
1 T. thinly sliced scallions (green onions) use both green and white parts
2 – 5oz. tilapia fillets

Combine broth and cornstarch until dissolved. In a small fry pan, stir fry garlic and ginger for 30 seconds. Add broth mix and bring to a boil, stirring constantly (about 1-2 minutes) or until thickened. Remove from heat. Season with salt and pepper.Set aside all but a couple of tablespoons of the marinade. (What you set aside can be passed when the dish is served.)

Pre-heat broiler. Brush both sides of fillet with marinade and grill for about five minutes each side. Plate the fish, and sprinkle with scallions.

Per serving: 150 calories, 17 gm fat

I am on a diet so I need a healthy recipe sor cooking a fish that has a very low number of fat and calories. You have to list the recipe, and the amount of calories and fat it contains. I will award anyone 10 points who has the best answer. Thank You!
It’s talapia fish that I wanna cook.

Chinese Sea Bass (two servings)

3/4 c. 99% fat-free chicken broth
1 T. cornstarch
1 T. sesame oil
1 T. minced garlic
1 T. mined ginger
1 1/2 T. apple cider vinegar
4 tsp. soy sauce (light soy sauce preferred)
1 tsp. sugar
1 T. thinly sliced scallions (green onions) use both green and white parts
2 – 5oz. tilapia fillets

Combine broth and cornstarch until dissolved. In a small fry pan, stir fry garlic and ginger for 30 seconds. Add broth mix and bring to a boil, stirring constantly (about 1-2 minutes) or until thickened. Remove from heat. Season with salt and pepper.Set aside all but a couple of tablespoons of the marinade. (What you set aside can be passed when the dish is served.)

Pre-heat broiler. Brush both sides of fillet with marinade and grill for about five minutes each side. Plate the fish, and sprinkle with scallions.

Per serving: 150 calories, 17 gm fat

I’m looking for some really simple, fast, healthy recipes that I can pack and take to work. Sandwiches and wraps are great, but I’d also like somethings I can take left-over-style. I’d like to stick as vegetarian as possible, and sugar-free.

Please know that I am new to the kitchen, so nothing too scary

Thanks!

Tasty, High fiber, black beans and brown rice

can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers,Diced Onion & Lime, Juice in Caribbean Sauce)
can of mexican stewed tomatoes (has green pepper and onion)
chili paste (tablespoon of Huy Fong Sambal Oelek, Chili Paste)
Uncle Ben’s Brown Rice (Microwave in bag)

Drain juice from cans and add 1-2 tablespoons cornstarch, mix

Cook beans, tomatoes till bubbling. If you would like it thicker and more sauce, add cornstarch mixture, stir till the sauce comes out clear.

Meanwhile, microwave brown rice for 90 seconds. Place beans mixture on top or mix together. This makes 2 servings.
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Black Bean Salad
2 Large Cans Black Beans
1 Can White Corn
4 Plum Tomatoes
1 Medium Red Onion
1/2 Green Pepper
Handful Fresh Cilantro Or 1/2 Tablespoon Dried Cilantro
1/2 Tablespoon Salt
1/4 Cup Balsamic Vinegar
1 Tablespoon Olive Oil
2 Chipotle Peppers
1/2 Tablespoon Minced Garlic

Drain and rinse black beans.

Drain white corn.

Dice red onion, green pepper, chipotle peppers, plum tomatoes.

Chop cilantro.

Mix together. Add salt, olive oil, garlic and vinegar.

Chill, covered at least 4 hours.

Serves: 8
Preparation time: 1 hour
——
Homemade Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (or egg substitute equivalent to1-1.5 eggs (1/4-3/8 cups))
OR
1 Tbsp. ground flax seed simmered in 3 Tbsp. water Stir together until thick and gelatinous.

1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs (maybe in addition, add 1/2 cup cooked brown rice) (possibly use rolled oats instead of bread crumbs)

Suggestions:
How to keep them from falling apart, though.

First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Also, I freeze mine and grill them frozen.

Blended everything in the food processor, beginning with onions, peppers, and garlic, then oats, then eggs and spices, beans last. I chilled the mixture, then rolled (more like poured — think thick muffin batter) onto waxed paper. I froze the burgers. To grill, oiled some foil that was folded over burger.

As a substitute, use frozen pepper stir fry (red, yellow, green pepper slices and onion slices.

You can find them in the freezer section at the grocery) instead of individual bell pepper and onion.

Served them with a "dipping sauce" of 1/2 salsa mixed with 1/2 sour cream. delicious.

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. (Note: Made them smaller (ended up with 6 and served them with a "dipping sauce" of 1/2 salsa mixed with 1/2 sour cream. delicious.)

6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on cookie sheet, and bake about 10 minutes on each side.

Note: put a little oil on your hands when shaping the patties to prevent sticking.
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Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder

Combine all ingredients; store in an airtight container.

I’m greek, so I know most of the greek recipes. Unfortunately, living in the middle of nowhere and in the dead of winter is not a good time or place to cook Greek. Since the vast majority of the flavor in greek cooking is meant to come from fresh vegetables… I’m kind of stuck. I’m looking for Mediterranean recipes that can still taste, well… fresh, without necessitating fresh veggies. That being said, it should be as healthy as possible. And the real challenge: no fish.

Thanks.

I grew up in a Lebanese-American family, which has a very similar style to that of Greek cooking (same Mediterranean background) and I recently learned of a recipe from a family friend that turned out GREAT! It was spinach, sauteed lightly in olive oil with pine nuts, onions, and ground beef, seasoned with the traditional Lebanese seasonings (salt, pepper, allspice) and put over rice pilaf (I substituted brown rice though, as its a bit healthier). It was really good and was super easy to make!

I’m a college student who’s concerned about eating healthy foods, where can I find a good website with tips/recipes? Any sites with tips for people on a budget would be great too! Thanks.

http://www.organicvalley.coop/products_recipes/recipes.html?gclid=CNGV2a3Q9oUCFQgxSAod3Uqgcw
Here ya go! The best deals are usually at the farmers market. Typically they have a large organic vareity

I heard that the healthiest way to feed your cat and ensure they are getting the recommended nutrients is to just cook everything for them yourself. Store-bought cat food can be very misleading. Does anyone out there have any recipes for me?

I don’t have recipes, but if you buy cat food that says 100% Nutritionally Complete on the label, your cat will get all the nutrients s/he needs. If you’re still concerned, buy some cat vitamins, they’re available in the pet supplies section of most stores. I give them to my cat to make up any vitamins he may miss by being so picky.

Hi, Looking for fun and interesting recipe ideas. I will be taking part in a summer camp and want to spent 3 activity days on healthy eating, however, would like to vary it from the usual make a fruit salad. Does anyone have any different recipes? I will be teaching a large age range so need recipes suitable for all ages, or recipes directed at both younger or older ages. Thanks

Stuffed Chicken Breast

Ingredients:
4 small boneless, skinless chicken breasts
1/4 teaspoon each: salt, onion powder and dried dill weed
1 (10 ounce) package frozen asparagus spears, thawed and drained
1/2 medium red bell pepper, seeded and cut into thin strips
Mock Hollandaise sauce
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup non-fat milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Ingredients:
Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.

Mock Hollandaise Sauce
Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.

Makes 4 Servings
Serving Size: 1 stuffed breast

Nutrients per serving:
Calories: 213
Total fat: 6 grams
Saturated fat: 1 gram
Cholesterol: 122 mg
Sodium: 441 mg
Carbohydrate: 8 grams
Protein: 32 grams
Dietary fiber: 2 grams