The oldest in the book...

GRILLED CHICKEN

If you don't have time or don't have a grill don't worry.
You can bake it or pan fry ( best choice is pam oil spray)
If you want to do it faster just cut it up as filet.
A little salt, pepper and its done. It takes me no more than 15 minutes to make it.


Bon Appetit

I love to cook I will try these recipes someday thank you Jade for your input.

Always Willing,

Veronica

Of course. As soon as more are posted.

It's a mind set, I don't obssess over
Food anymore like I used too. I give
Myself 1 junkfood meal NOT day,per week,so
I won't hate my eating "adjustment". Life
Had been so much better. Diets suck,
I eat what I want (most of the time
Healthy) or what I want, the key is
Moderation. Just look at the study
That the college professor did living
On junk food, very interesting, I will
Let you guys make your own judgements.

BABY GREENS AND SPINACH SALAD

Baby greens with spinach
salt
White Balsamic/ balsamic vinegar/ sugar free Raspberry vinaigrette ( your choice of one)
Olive oil

Mix it all up and serve it.

Jade cooks in more ways than we know! What a tasty looking dish! ( and the food looks delicious too)!

You should try my cheesy chicken... yummmmmmmmmm

When I think of you Jade, I think more of spicy dishes! But you are right, eating healthy is the way to go. I stay away from fast food, grill as many meals as possible and am eating lots of creative salads. Today I am going to grill some low-fat chicken sausage and mix it with some apples and basil and a little bit of penne pasta. Its a new recipe I can't wait to try.

Well, when you come, here we have a kitchen!!

It sounds delicious your new dish
Send some my way

I just finished dinner and I wish I could send some your way. It was delicious and all that was in it was low carb penne pasta, a chicken apple sausage, a little basil, a chopped up apple and a tablespoon of 1/2 and 1/2, and a tablespoon of bleu cheese. Super easy and super good.

I would love a special helper

Canned tuna has long been a favorite protein source for bodybuilders, dieters, and other athletes. It’s cheap, fast, portable. The fact is, it is a great source of protein and omega-3 essential fats and it makes a great snack too. Solid white albacore(in water) can taste great all by itself if it fits your budget. It works too for canned chicken.

1 can of tuna - in water
Greek yogurt
Dry cranberries
1 green apple (cut it in cubes)
Pita Bread (wheat) (It can be any bread but I figure you could save some calories)
Use some arugula if wanted

Mix is all up. Cut the pita bread in half and stuff it with your mixed tuna.

I guess I could try it... sounds easy to make it. And delicious!!!!!!

Great thread Jade!

Thank you Kimberly

That picture of the tuna dish is making me hungry! It's sometimes difficult to take time away from busy ranch life to treat yourself, but that seems like an easy way to do so.

It is easy Isis. I will make it when you come back.

Ingredients

1 Chicken Breast ( cut in thin 2-inch strips)
4 Tbsp Balsamic Vinegar
2 tsp freshly chopped garlic
1 tsp Olive Oil
Salt and Pepper to taste


Directions

*The maximum prep time for this dish goes in cutting the chicken breast and garlic.*

1. Cut chicken breast in thin 2-inch strips
2. Chop fresh garlic - about 2 tsp ( about 4-5 cloves of garlic)
3. Heat oil in a pan and add garlic. Saute, till golden.
4. Add chicken and stir well.
5. Add Balsamic vinegar and salt and pepper.
6. Reduce the heat to medium and let the excess water evaporate.
7. Keep stirring intermittently and make sure that all the water dries up and the chicken is well coated with Balsamic Vinegar.
8. Serve hot with some brown rice or whole wheat pasta.

P.S. Always use fresh garlic for this. It brings out the flavor more.

Number of Servings: 1

This recipe is simple but delicious! With just a few minutes of prep time, this dish came together quickly and the results were outstanding! This could be my new favorite salmon recipe. The fresh flavors of lemon, basil, garlic, capers and olive oil combine to season whole wheat pasta perfectly. The heat of the pasta slightly wilts the bed of fresh spinach hiding on the bottom of the dish. I seasoned the salmon with a sprinkle of Old Bay seasoning before cooking it in a small amount of olive oil. Even with cutting the oil down to 1 1/2 tablespoons for the pasta and 1 teaspoon for cooking the salmon there was plenty of healthy oil and flavor. Eating healthy is easy and satisfying with recipes like this! Many thanks to Carol at Carol’s Cozy Cafe for posting this recipe.

Whole Wheat Spaghetti with Lemon, Basil and Salmon
My changes are in parenthesis
1/2 pound whole wheat pasta — spaghetti
1 clove garlic — minced
2 tablespoons olive oil (1 1/2 tablespoons)
1/2 teaspoon salt — plus more for seasoning
1/2 teaspoon freshly ground black pepper — plus more for seasoning
1 tablespoon olive oil (1 teaspoon)
16 ounces salmon fillets — 4 oz. each
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon — zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil (1 1/2 tabelspoons), salt, and pepper. Toss to combine. Cover to keep warm.
Meanwhile, warm olive oil (1 tsp) in a medium skillet over medium-high heat. Season the salmon with salt and pepper or ( Old Bay seasoning). Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Yields: 4 servings
Nutritional Information
426 Calories; 15g Fat, 31g Protein; 45g Carbohydrate; 5g Dietary Fiber;
Old WWPs 9 / New WWPP 11
Recipe adapted from Giada De Laurentiis, Food Network

Serves 4. It takes maybe 30 minutes. ( leave the lentil for one hour in water before cooking. It will cook faster)

Ingredients:

4 6 oz salmon fillets

2 T olive oil, plus more for searing salmon

1 clove garlic, minced

1 large or 2 small carrots, peeled and cut into small dice

1 stalk celery, cut into small dice

1 Roma tomato, cut into small dice

1/2 t dried thyme

1 bay leaf ( makes everything taste delicious)

1 3″ piece of lemon peel

3 c chicken or vegetable broth

1 1/2 c dried green lentils, picked over and rinsed

salt and pepper to taste

Handful fresh chopped parsley

2 t red wine vinegar

Directions:

Heat olive oil in a saucepan over medium heat. Add garlic, celery, carrot, tomato and thyme and saute until vegetables are crisp tender and a film of brown glaze forms on the bottom of the pan, about 5-7 minutes. Add bay leaf and lemon peel, and turn heat to high. Immediately add broth and deglaze the pan (scrape up any bits on the bottom). Add lentils and bring to a simmer. Turn down heat, cover and let simmer for about 30 minutes, or until lentils are tender and liquid is absorbed. Add more broth or water if the lentils become too dry during cooking. Remove bay leaf and lemon peel, and stir in salt and pepper to taste. Before serving, stir in parsley and red wine vinegar.

Meanwhile, salt and pepper the salmon fillets on both sides. Heat a thin film of olive oil (about 1 1/2 T) in a skillet over high heat. When pan is really hot, add the salmon skin side down and cook for 2-3 minutes. Flip salmon and cook other side for 2-3 more minutes (depending on the thickness of the fillets). Remove salmon from pan when it is medium rare because it will keep cooking on the plate.

Serve salmon with lentils on the side and greens dressed in vinaigrette.

Thanks for sharing! I will definitely have to try some of the recipes you posted!

Pesto Chicken:

*Makes 6 servings; 62 grams of protein- 2 grams carbs*

3 lbs. chicken pieces
3 T. fresh lemon juice
freshly ground black pepper
3/4 Cup Basil Pesto( see recipe below)

Preheat oven to 375. Rinse chicken and pat dry.

In a large shllow baking dish, pour lemon juice over chicken pcs. Season to taste w/ black pepper. Set aside for 15 minutes.

Drain chicken pcs. and arrange in a greased baking dish. Spread pesto over top of chicken. Bake 30-45 minutes til tender.

****PESTO****for above recipe
(6 Grams protein and 2 grams carbs)

2 Cups fresh basil leaves
2 chopped garlic cloves
3 T. walnuts
1/2 Cup Parmesan Cheese
2/3 Cup Extra Virgin Olive oil
Black pepper to taste
Dash of Cayenne pepper.

In a blender , puree all ingredients. Taste, and adjust seasonings. Cover and store in fridge.

ENJOY!

well, I have learned that in USA you have to cover every corner.
Most of them are really easy to make it and delicious.

Healthy eating is the way to go. As I think you know, I am on a weight loss obsession. I have gone from 195 to 181 and my goal is that next time I see you, I will be at 175 or lower and have a flat stomach. So, keep the healthy dishes coming babe!

My personal opinion is that you don't have to change a thing but like I said if make you happy go for it. So far you are doing a great job. Now you wish that you have kept all the nice t-shirts, huh?
I will keep them coming

Thank you Jade for the great recipes! You are making my home life much easier.

Oh, I like this thread, Jade! I love eating healthy and always try to make time for a nice meal. As we all have heard, the most important meal of the day is breakfast because it jump-starts your metabolism and gives your body fuel to run steadily until lunch time. I'm a vegetarian, so here are some of my favorite breakfasts foods:

-Oatmeal with soy milk and fresh fruit (banana, strawberry, blueberry, etc) and cinnamon.

-Wheat toast with almond butter and sliced banana

-protein shake: protein powder, soy milk, various healthy vitamin powders, cinnamon, espresso beans, any fresh fruit, greek yogurt (not all together! I just see what I have in the fridge and try to make something tasty using a few of these ingredients).

-It's important to take vitamins and supplements also because if your body isn't getting the essential nutrition that it needs, then you experience food cravings.. which are no good for dieters

I also LOVE Naked juices or Odwalla juices... so tasty and healthy

xoxo

Natalia

I never got a juicer.. I always heard they took so long to clean, and took so long to get the food prepped to put in the machine... for that time/effort you could just but a naked juice. I'm going to get a blender though for smoothies. Who knows, maybe you'll convert me to the juicer

xoxo

Natalia

that sounds good but i cannot stand tuna, maybe i'll try it and use shredded chicken instead of tuna

It's a myth. The juicers are very easy to clean.

That is a good idea. That is how I learned. I eat one with chicken once.

A myth, huh? Alright, let's get a Love Ranch juicer then!

Let's do it!
Specially you that love veggies.

I love tuna! It is healthy and a great way to lose weight! Since the beginning of June I have lost 24 pounds eating healthy and excercising. Plus, this board has the help anyone needs. Just read Jade's posts and the "Getting fit with Maya Love" post. I mean if you can't get pysched for losing weight and getting healthy with Jade and Maya in mind, you aren't going to. Thanks to Jade and Maya for all the help! I love you both!

I wanted to reccomend a great cookbook for healthy eating. It's Everything Healthy Slow Cooker cookbook and it has easy recipes and different spins on food to cut back on fat.

Agreed they are great ideas!

I am so so happy for you Red!
Since I have seeing you first it has being a major change. Not that you needed in my opinion but it makes you happy and healthier. I saw Maya on the pool party and she is one fit woman. She knows what she is doing.
I am just trying to keep up with what I know .

Here is one more dish for you Redwood.


TURKEY MEATBALLS



Ingredients

Canola oil, for sautéing and pan-frying
½ cup minced or grated onion
1 garlic clove, smashed beneath the flat side of a knife and coarsely chopped
½ cup diced day-old bread
½ cup whole milk
1 pound lean ground turkey
1 tablespoon torn fresh oregano leaves
1 tablespoon torn fresh mint leaves
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
All-purpose flour, for dusting
2 lemons, one cut into wedges, for serving
Side salad, for serving



Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool.

Meanwhile, put the bread in a small bowl and pour in the milk.

In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until they're all evenly distributed. I like to taste this mixture raw to check for seasoning (it's delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).

Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off any excess.

In a large shallow pan, add enough canola oil to come up to about a third the height of a keftede and heat over medium heat until hot (the keftedes should sizzle immediately upon hitting the oil). Pan-fry the keftedes, turning once, until just cooked through but still moist inside and with a nice crust outside, about 4-6 minutes (cut open if you're unsure whether they're done). Remove to a paper-towel-lined plate to drain.

Arrange the keftedes on a serving platter. Serve the lemon wedges on the side for squeezing on top. Serve with a side salad.

Yield: 20 keftedes

Agreed! Great Idea's.

I LOVE a good Turkey Meatball!!!!

Al

Looks Yummy!

Me too!!!
It's delicious!

Chicken Salad Wraps




Ingredients

1 ½ cups cooked chicken breast (about 8 oz. raw)
1 cup carrots, shredded
2 cups fresh spinach, chopped
1 cup fresh tomatoes, chopped
1 cup frozen corn, thawed
2 teaspoons garlic herb seasoning
¼ cup reduced fat mayonnaise
16 large green leaf lettuce leaves, removed from head


Combine all ingredients except lettuce leaves and mix well. Place equal amount of salad mixture on each lettuce leaf. Roll from one end of the lettuce leaf to the middle. Fold in the sides and continue to roll. Secure with a toothpick. Arrange on a platter and serve.

Sounds yummy!

You can substitute chicken for mushroom of any kind Natalia.

Ingredients

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Nutritional Information

Amount Per Serving Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg

I'm getting hungry!!!


Al

I have also been trying to replace my diet with more natural foods recently and there is a huge difference in my energy level and the way I feel. I enjoy this thread for the suggestions and I can always check here for ideas. Kashi has a great line of food.

Me too!!!

I had kashi before and I like it.
You can add here your suggestions Gillian.

Yummy!

Great post Jade.

This recipe stopped me in my tracks. It looks so delicious and filling. I much prefer the avacado since I don't care for mayo.

I made something new last night. I sautéed some onion, green peppers and mushrooms in olive oil. Then I mixed the in a bowl with some pesto and fresh chopped spinach. I put half the mixture in the bottom of a glass baking dish and then put some boneless chicken breast seasoned with salt and pepper on top of the spinach pesto mixture. Then I put the rest of the spinach pesto mixture on top of the chicken and baked it for 30 minutes at 375. Then I put some Romano and Parmesean cheese on top and put it back in until the cheese melted. I served it with a little bit of angel hair pasta. It was delicious and pretty darn healthy!

last night I made brown rice lentil burgers, they were great even my husband loved them (thats really saying something) though I will say the texture reminded me of hash browns still really good

I made it and is very tasty
You don't have to ask twice Jill. I will make it for you when you get here.



I think we should. Just nourishing our Lovers bodies so they can get back in action with us

Thank you Spanky

Thank you Cami I checked out the thread and definitely will try some of the ideas there

I have mayo every once in a while but I much prefer avocados too.

You will have to stop teasing me and make some of your recipes here for us. This just sound delicious!!!!

Interesting! I love brown rice and lentils but never thought about it as a burger.

TOMATO & BASIL SALMON

Preheat your oven to 400 degrees F. Spray a shallow baking dish with a light coating of Pam cooking spray (or similar substitute). Place one 6-ounce salmon fillet in dish, and top it with 2 slices of tomato and 4 leaves of fresh basil.

Add 1 tablespoon of fish stock, juice from 1/2 lemon, and salt and pepper to taste.
Cover with foil and bake in the oven for 25 minutes. Remove and serve.

Looks & sounds good!

It's delicious. Although I haven't create this dish when I make it, I like well done.

I love healthy food.

Bunny's & Ranch Lover's are healthy food too!

its great I have the recipe at home I'll post it tomorrow

Since I have been home, I've been eating a lot of salmon on top of salad. I never get tired of fish.

I can see that. You are always eating veggies and salads

Call it Super healthy food