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Favorite "Go-To" Healthy and Easy Home-Cooked Meal?

MIne is broiled chicken breast (marinated lightly in olive oil, lemon, vinegar, garlic, dijon and herbs), sauteed green beans (usually with a touch of honey and other flavoring) and quinoa.

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  1. Mine is a quick boil of shell-on shrimp, liberally dusted with Old Bay Seasoning just after it's drained. Peel and eat, no fat needed.

    1. Recommended by another 'hound, this has been come a recent fav in our house: http://www.epicurious.com/recipes/foo...

      ~TDQ

      1. My go-to easy meal is what I call Kitchen Sink Pasta: Saute onions and garlic, add a can of diced tomatoes, capers, a lot of good-quality oil-packed tuna, red pepper flakes, anchovies, maybe some tomato paste if I want it thicker, and other random bits I have around—sun-dried tomatoes, roasted red pepper, olives. Simmer it a bit. I serve it with whole-wheat pasta, because of, y'know, healthy and all.

        1. Any kind of baked chicken pieces (usually bone in, skin on, but feel free to take off that skin if you'd rather). Do 'em plain, toss on whatever breading you want, or throw some kind of sauce on them (crushed tomatoes/Italian dressing/balsamic dressing/parmesan cheese/soup/...) bake at 375 for about an hour. Yum and STUPID easy. You can even toss some sliced onions and other veggies in there too.

          Also, baked shrimp or scallops are really easy and again, you can control the amount and "healthfulness" of the sauce/toppings/etc.

          Salmon cooked in a skillet - very easy and very good.

          2 Replies
          1. re: jbsiegel

            Can you please tell me your way of cooking salmon in a skillet?

            1. re: pinehurst

              I usually just salt it, a little bit of oil in the skillet. Then, cook skin side down for about 6-7 minutes (depends how thick your filets are) without moving, flip them over and finish up for another 2-3 minutes. You can check by looking at the sides to see if it's cooked through to your liking.

              You can use dill or other seasonings on the fillets before cooking if you prefer.

              As far as heat - it's usually medium or a little less than that.

          2. Salade Nicoise with grilled (or broiled chicken breast). Hard-boiled eggs, steamed green beans, and potatoes, and sometimes cucumber and/or tomatoes. I make a Caesar-style dressing in my blender w/ Parmesan, and roasted garlic (I typically have the garlic in my fridge). My husband, and I love entree salads.

            5 Replies
            1. re: letsindulge

              +1 on the salad. My whole family loves entrée salads. I use leftovers on salad ALL the time. You can cook up a big batch of shredded chicken and use the leftovers on salads for a couple of days.

              1. re: letsindulge

                +2 Especially in the summer, entree salads are a huge plus in our house.

                1. re: letsindulge

                  +3 ...I love to make a vinaigrette and then throw in whatever I have in the house -- sunflower seeds, cucumber, chick peas, etc.

                  1. re: letsindulge

                    Another +1 on entrée salads. I typically add cut-up warm grilled boneless chicken breasts (marinated in vinaigrette first) or shrimp (just dressed with seasoned olive oil before grilling). In addition to fresh greens, I often add blanched string beans or asparagus cut-up on a bias. Also, I sometimes make "oven-baked" red potatoes on the grill and add them into the salad. I'll try to vary the salad dressing, sometimes replacing the vinegar with lemon juice, or a citrus-mayonnaise dressing that goes especially well with shrimp.

                    1. re: masha

                      Other than omelets. entree salads are my favorite go to quick easy meal. So much versatility, quick, easy and tasty. I just use various ingredients and as you mention there is no end to the variety with the dressing.