What is the single best recipe you have ever made?

[HelenaFitbit]

Mine is from Real Simple, here it is:

Ingredients:

• 12 ounces rigatoni
• 6 slices bacon
• 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pint grape tomatoes
• 5 ouncesbaby spinach

Directions:

1. Cook 12 ounces rigatoni according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
2. In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.
3. Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through, 3 to 4 minutes. Add the tomatoes and cook, tossing, until beginning to soften, 1 to 2 minutes.
4. Add the chicken mixture, spinach, bacon, and ¼ cup of the reserved pasta water to the pasta and toss to combine (add more water if pasta seems dry).

Did I mention is 141 calories per serving? Yummy! 

[Tigercam]

Very delicious! I cooked this for the guys at the firehouse and they were begging for more.

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@HelenaFitbit wrote:

Mine is from Real Simple, here it is:

Ingredients:

• 12 ounces rigatoni
• 6 slices bacon
• 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pint grape tomatoes
• 5 ouncesbaby spinach

Directions:

1. Cook 12 ounces rigatoni according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
2. In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.
3. Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through, 3 to 4 minutes. Add the tomatoes and cook, tossing, until beginning to soften, 1 to 2 minutes.
4. Add the chicken mixture, spinach, bacon, and ¼ cup of the reserved pasta water to the pasta and toss to combine (add more water if pasta seems dry).

Did I mention is 141 calories per serving? Yummy! 

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[HelenaFitbit]

Oh yeahhhh!!! @Tigercam I'm really glad you hear you and your fellow firefighters liked this recipe! 

Happy holidays!

[mgrimes318]

Yes.  To me, it is just as good .

[shapechanger167]

I don't have a single best recipe, because I love eating a variety of foods.

 I ALWAYS can find a healthy, tasty recipe for what I'm in the mood for on the website www.Hungry-girl.com.  Plus I signed up for the daily email to get more ideas.

[Zingbat21]

pesto chicken bake 

 1 packet of mccormick pesto mix 

1.5 pounds of chicken breast aprox. 3 breasts

3/4 cup of crystal farms regular mozzarella 

pour half of the prepared pesto mix in a baking dish place the clicken on top 

cover ckicken with the rest of the  mix 

and cover each breast with mozzarella 

 bake at 350 for aprox. 20 minutes or until fully cooked and meat reaches 165 degrees... cheese will be lightly browned

pair with  steamed vegetables or garlic and olive oil noodles 

Quick question on this dish!  When you say  prepared pesto mix, do you just use the powerder mix, follow the direction to make the pesto dip, and use that dip for the chicken then?  Thanks very much!  Looking forward to try this over the weekend!

[chickengirl]

It is hard to pick one recipe, but this pizza is very healthy and it tastes AWESOME!

Cauliflower Pizza

Dough
• 1 head Cauliflower, cleaned and cut into florets
• 1 egg, beaten
• 3/4 tsp of the following oils/vinegars mixed together
• Tuscan Herb Olive Oil
• Gremolata Olive Oil
• Basil Olive Oil
• Oregano Balsamic Vinegar
• Herbs of Naples Balsamic Vinegar
  (feel free to use different flavors you like)

Using a food processor, process cauliflower into tiny pieces (finely chopped). Don’t over process or you may get mush. Using amicrowave safe bowl, cook cauliflower for five minutes. When done, pour the cauliflower onto a clean towel. Fold up the towel and press, getting all of the water out of the cauliflower. It is very important to dry it. In a bowl, mix the egg, cauliflower and vinegar and oil mixture until well blended. If there’s more dough than you want to use, you may divide it and store in refrigerator for two to three days.

Pre-heat oven to 400°. On a piece of parchment paper on a baking sheet, spread the cauliflower dough out until it resembles pizza dough. Bake 30 – 40 minutes.

Remainder of Pizza

While the dough is baking, prepare your sauce and toppings. For the sauce, we used a mixture (1/2 tsp each) of the vinegars and oils we used in the dough. Chopped yellow and orange peppers, broccoli, tomatoes. On one half I also added a chopped grilled chicken breast. If you need cheese, use a fresh grated. When the dough is done baking, take it out of the oven. Increase the oven temperature to 450º. While it’s heating, brush the crust with your vinegar and oil topping. Then add your other toppings. Bake 7 minutes. Remove from oven. Cut, serve and enjoy.

[SolangeE]

My favorite current healthy and easy to make recipe would be soy meat with radish.  

Ingredients: 

Radish

Soy meat

lemon

salt 

parsley or anything you like to give it a little more flavor to it. 

All you have to do is prepare the soy meat by adding some boiled water and let it soak for 15 mins. Chop the radish in the mean time and after the meat is ready you can just mix everything together.

Give it a try! 

[louann108]

Mine is a home made take on Jimmy Dean's skillet meals, but much better. Good protein booster.

1 package JD Maple pork sausage

2 medium potatoes cut into 1/2 inch cubes

1 medium onion diced

1/2 cup mixed chopped peppers

5 large eggs scrambled

1 tablespoon corn or vegetable oil.

Salt and pepper to taste

Boil the cubed potatoes for about 5 minutes to begin softening (if using Yukon Gold, skip this part)

In large skillet, heat the oil. Add all ingredients except the eggs. Stir frequently to break up the sausage.

Let simmer about 10 minutes after sausage has cooked thoroughly. Add salt and pepper.

In a bowl, whip the eggs so they become "frothy".  Push aside the sausage mixture in the pan and pour in the eggs. Stir and mix into the sausage and vegetables until fully cooked and blended.

Total prep time is about 30 minutes. Serves 4-6 people.

Forgot to add-my daughter likes to sprinkle cheese over it.

[GardenGirl8890]

I have used ground turkey for the last 15 years.  It's delicious!!  Give it a try.

[HKing42]

My partner and I love what we call 'turkey bowls'

1pkg (or about 1lb) frozen ground turkey (or chicken, or pork...)

2tbs homemade (or 1pkg) low sodium taco seasoning 

1 bell pepper (any colour), diced

1 cup frozen green peas

1 cup frozen or canned corn

1 large can diced tomatoes

Grated cheddar cheese (to top)

Low Fat sour cream (to top)

Brown meat in a large skillet until cooked through. Add taco seasoning and stir to coat. Add all veggies (except tomatoes) and stir until heated through. Add tomatoes; cover and simmer 10-15 minutes. Top with cheddar cheese and sour cream.

That's it!  It's AMAZINGLY fast and delicious!  We usually have this on a busy Tuesday or Thursday night when we get home from kickboxing (me) and karate (him) and we want a protien packed, healthy, fast meal.

[zenweeder]

Hash!  It's not a recipe, but a method.  The method is easy:  if using leftover cooked meat, saute the veggies first in a bit of cooking fat: lard, olive oil, duck fat, etc.  Mix & match the veggies with mushrooms, chopped greens, leftovers, etc.  Try fresh herbs or some curry paste or hot sauce!

I have this on the stove right now.

1 lb. chorizo (from the farmer's market)

4 small mixed sweet peppers, chopped

1/3 C. chopped red onion

12 small, mixed olives, halved

1 1/2 C. cubed rutabaga

Put it all in a large skillet, breaking up the sausage.  Cook on medium heat a few minutes, breaking up the sausage some more.  Cover and let steam/cook to soften the rutabaga.  Uncover and cook more to caramelize.  Serve over mixed baby salad greens.  Add a whole, cooked egg if you're eating Paleo/Primal and enjoying lots of animal protein and fat.

[Selena1979]

We like the occasional spicy dish so make a few chilli's and Currys.  

Here is last Fridays effort, which Hubby described as "Rockin!" lol:

Ingredients:

2 Chicken Breasts - chopped

5 Chestnut Mushrooms - quartered

10 normal Mushrooms - halved (or quartered if big)

1 Chopped Onion

4 Chopped Green Finger Chillies with seeds (adjust to suit your tastes or omit)

1tbsp Easy Garlic

1tbsp Easy Ginger

2 Cans Chopped Tomatoes

approx 4 Tbsp Coconut Milk

Chichen Stock Cube

Curry Stock Cube

Chopped Corriander

Frozen Spinach - 2 "bundles" 

Coconut Spray Oil (1 Cal)

Method:

Spray a large Wok / Pan with about 15 squirts of oil and heat.  (squirt more whenever needed)

Once oil is hot, add Garlic, Ginger, Chillis and onion.

Stir to mix and cook these over a medium heat for about 3-5 mins, you want the onions soft but not brown.

Turn up the heat and add the Chicken Breast.  Keep stiring for a further 4-5 mins until this begins to cook and there are no visable signs of the meat being raw.  Turn the heat back to medium.

Add Mushrooms (all of them!) and give everything a good stir.  Put a lid on the pan and leave it for about 5 mins, give the pan an occasional shake/toss.

Take off the lid, the mushrooms should now be a little softer.  Add the 2 cans of chopped tomatoes, the frozen spinach bundlesand both stock pots (no water, just the stock pots straight from their wrappers).

Give everything a good stir and leave to simmer on a low heat for about 30 mins (stiring now and again) to make sure everything is cooked through.  

Add Corriander to taste (i like the ready chopped frozen stuff) and Coconut Milk.

Give everything a good stir and keep the curry cooking for as long as necessary to get the sauce to the consistency you like.

Ideas:

You can serve with any traditional types of rice, however Cauliflower Rice is a healthy alternative.

If like me you are a Naan kind of girl then try the Mini Naans as it is easy to devour a large one and cop a load of uneccesary calories.

If you are feeling indulgent you can make easy Bombay Potatoes as a side:

Chop a can of tinned new potatoes into 1/2's or 1/4's

fry them in coconut spray oil

add some seasoning and a little curry powder (use a tiny bit of water during cooking if you want a less dry version with a yummy sauce)

We find that by planning out our food, we eat very well whilst easilt making our respective calorie sacrifices to help us loose some weight and get fitter.

Hope this helps someone, I love cooking and make something different every night so just shout if you want more ideas and I will be more than happy to share 😄

[nkotblove]

Last night My mother and I make Veggie soup 

with one Pound Cubed beef stew meat 

1 15.25 ounce can corn whole kernel corn 

undrained 

1 15 ounce can green beans 

1 15 ounce can carrots with juice

1 15 ounce can sliced potatoes with juice 

1 28 ounce can crushed tomatoes or smaller

1 1.25 ounce package beef with onion soup mix

salt and pepper to taste 

PER TIME 10 MINS  COOK FOR 6 HOURS ON YOUR SLOW CLOOKER 

Place meat, corn, green beens, carrtos, potatoes, tomatoes soup mix, and salt and pepper to taste into the slow cooker ,to combine

2 Cook on LOW for least 6 Hours 

Good Luck 

[SolangeE]

Wow guys! Thank you for sharing all these great recipes!  Will definitely try them out! 

[tiffsterr]

You have to try this dish to know how addicting and amazing it is.  Kids and adults alike rave about it.

Brussel Sprouts Saute

Ingredients

Brussel sprouts, halved, enough to fill one layer of whatever skillet you plan to use.  Cast iron skillet recommended.

Pine nuts, about 30-40, toasted (freeze any extra pine nuts, they go rancid quickly in the pantry)

Garlic, 1 clove minced or more if you love garlic

Onion, 1/4 cup chopped or minced

Pancetta (or bacon), about 1/4 cup chopped small/ 2 slices of bacon

Olive oil, 2 tablespoons

Salt, pepper to taste

Prep (These steps can be done ahead of time)

1) Toast the pinenuts in a skillet, moving them constantly until golden brown.  Remove the nuts to a small bowl.

2) Bring a large pot of water to boil.  Rinse and half brussel sprouts (I also trim the stems a bit) and parboil the sprouts for 3 minutes in boiling water.  Drain and set aside.

2) In a large skillet (cast iron preferred) cook the pancetta (or bacon) just until cooked, not crispy.  Remove pancetta to a paper towel- lined bowl.

3) Drain fat from skillet to a small jar and save in fridge for future use.

Saute

Bring skillet (with pancetta residue) to medium heat and add olive oil, onion, garlic and brussel sprouts.  Saute the veggies until sprouts have a light brown char to them.  Add pine nuts and pancetta back to the dish and allow 1 minute or more to warm up the components.  Season with salt and pepper to taste. 

Serve

I normally serve this dish to my family with steak and a side of mashed potatoes, however I am currently avoiding carbs so I would likely substitute the potatoes with steamed broccoli or turnip/carrot/onion/garlic mash which mimics mashed potatoes really well.

[Mcore]

Oh, wow! That sounds great. I know a lot of people don't like brussel sprouts but I love them! Thank you for this great recipe @tiffsterr. It's always good to have another way to prepare certain foods. 

[savanahrae2269]

Greek Chicken Pita... Wasn't the best food I've ever eaten but it was darn good!

- Whole wheat pita pocket

- 3 oz cooked chicken breast, boneless. (I used perdue crispy chicken). 

- 1 tomato chopped up

- Cucumber chopped up.

- 1/4 tsp oregano. 

- 1tbsp lemon juice

- 1/4 cup shredded romanine lettuce

- 2 tbsp feta cheese.

So good!

[SolangeE]

Hello, @savanahrae2269! That sounds delicious. I will give it a try this weekend! 🙂 Thanks for sharing.

Pizza can't never go wrong, check out this cauliflower pizza crust that I just tried last week.

Cauliflower Pizza Crust
Serves 2 to 4 people

Recipe courtesy of Doris Choi

Ingredients:

2 pounds cauliflower florets, riced
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt

Directions:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Once you’ve strained the rice, transfer it to a clean, thin dishtowel.

Wrap up the steamed rice in the dishtowel, twist it up, then squezee all the excess moisture out! 

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

Step 3: Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with wax paper– they’re very different!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Step 4: Bake!

Bake for 35-40 minutes at 400F.

The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like

Check out the complete process all the secrets and tips on the site:

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

I hope you like it and share your own version when you try it!