Easy Healthy Recipes

For most of us, lunch is while we are at work, so most of the time a cooked meal is not feasible. So, some of the best foods for lunch are sandwiches, spreads, and salads.

Green Olive spread

Ingredients:

2 cups Spanish green olives
2 Tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Instructions:

Cobmine green olives, capers, anchovy fillets, lemon zest and parsley together in a blender and puree thoroughly. Once puréed, add olive oil and blend until mixed well.

It's not always easy to come up with healthy choices for your family's dinner. So, I went and found a sample of a Free Sample Menu

Ingredients:

1 pound frozen broccoli florets, thawed and chopped
1 bunch green onions, chopped
1 cup shredded carrots
2 tablespoons cilantro, finely chopped
1 tablespoon dry dill weed, crumbled
1/4 teaspoon pepper
1/2 cup fat free milk
1/2 cup flour
Enough egg substitute to equal 2 1/2 eggs
1 1/4 cup non-fat sour cream

Instructions:

In a large mixing bowl place broccoli, onion, carrots, cilantro, dill wee, basil and pepper. In a small bowl whisk together milk, flour and egg substitute until smooth. Pour mixture over vegetables. Preheat oven to 300 degrees. Place baking sheet in the oven to warm. Place a skillet over medium heat. Put 1/4 cup of batter into skillet. Cook about 10 minutes per side. When brown flip and brown other side. Transfer cooked pancakes to baking sheet in oven to keep warm. Serve warm with a dollop of sour cream on top.

Nutritional Information:

Calories 92, 6 g protein, 16 g carbohydrates, 3 mg cholesterol, 187 mg sodiu