Healthy Food recipes and ideas?

I'm currently trying to eat more healthy so I need some good ideas for healthy food. I'm not very creative when it comes to cooking so all I can basically think of is salad, but I'm really bored with it. I'm a vegetarian also. Any recipes involving brown rice as well.Healthy Food recipes and ideas?
You can cook brown rice ahead of time and use it for so many things. My favorite is to take the cold brown rice and make a ';fried'; rice. If you have sesame oil I would suggest using it, but I will assume you dont have it.





Take your favorite veggies for ';fried rice'; and cut and dice them into a size you like and start with the thickest/densest one first in the hot pan and add the rice last.





For example this is my version:





The day ahead I cook my brown rice and refrigerate it.





1 Green Onion chopped into 1/4 inch pieces


Frozen peas


Frozen edamame


Diced carrots


2 eggs, scrambled





Heat a saute pan with the sesame oil. Once it is hot add the carrots and saute for approximately four minutes. Then add edamame and peas. Next add the brown rice. Saute for about 2 minutes. Then make a spot in the middle of the pan and pour the eggs into the middle and scramble them completely before mixing with the rice. Dont worry if the eggs run into the rice. Add green onions. Saute for another 2-3 minutes.





Enjoy!Healthy Food recipes and ideas?
Mexican Lentil Casserole





6 servings





1/2 cup onion, chopped


1/2 cup green bell pepper, chopped


1/2 cup celery, chopped


4 cups water


1 cup lentils, uncooked


1 1/2 cups brown rice, cooked


6 ounces tomato paste


1 1/4 ounces taco seasoning mix


1/2 teaspoon chili powder





In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.





Heat oven to 375 degrees F. Lightly oil a 1 3/4-quart casserole or spray with a nonstick cooking spray.





Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole. Bake, uncovered, 25 minutes. Let stand 5 minutes before serving.





Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol.
The Moosewood Cookbook and The Enchanted Brocolli cookbook are amazing and a lot of the recipes are simple. I make Tabouli a lot. I chop a bunch of curley parsley, fresh mint, scallions, thawed (not cooked) baby peas, a couple tomatoes and about 1/2 cup (soaked) bulgar...olive oil and lemon juice dressing ---YUM! Also, lentils are easy. Saute an onion in a frying pan and in another pan bring a bag of washed lentils and 6-8 cups of water to a boil and simmer until soft. Add brown rice to bulk it up. Add 2 parts water to every 1 part rice you add. Add the onion and a dash of cumin and eat with Franks Red Hot sauce.
well wut u need to know is that because it is healthy doesnt mean that it is going to taste bland and bad. okay get a pan that has a tight fitting lid and is wider than it is tall. Now add about a tablespoon or two of olive oil extra virgin and put heat it up on medium heat. then add julienned onion, celery, carrot, and leek, add a heavy pinch of kosher salt and cook until the vegetables are soft and the onions are transparent. Now add minced ginger and garlic, and then add a bay leaf, dill, chicken broth, soy sauce, sesame oil, and some dry white wine. Now add some fish fillets, a non-oily fish, and make sure that they are pretty submerged if not turn them half way through cooking. then cook them for 5-10 minutes or until the fish is opaque and flakes easily. Then strain sauce in a sauce pan and reduce it to make a thick sauce and serve on top of the vegetables and fish.
http://www.101cookbooks.com/





This website is really helpful. It has a lot of recipes that cover all courses and everything is vegetarian. Some of the recipes seem difficult, but there are a lot of easy ones too. I am not very good with cooking, but I found this website simple enough to follow. Good luck!
How about quiche, pizza made with pita bread bases, baked beans with chopped sauteed apple and cheese mixed through it, roast vegetable soup - puree the roast veges and add a little water and curry powder, then reheat, brown rice salad with veges mixed through.
I think you can find all your desired stuff at http://www.recipezworld.com





Thanks,


Elie
Do you like spicy food? Sweet? Salty? Crunchy? Just send me a message and i can send u some recipes.
Never Kiss a Yammy -- Sweet potatoes











INGREDIENTS


4 sweet potatoes


1/2 cup orange juice


2/3 cup light brown sugar


1/4 cup margarine, softened


1/2 teaspoon freshly grated orange peel


1/4 teaspoon ground cinnamon











DIRECTIONS


Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.


Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.


Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.


Microwave on HIGH until heated through, about 5 minutes.








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Potato Chips --











INGREDIENTS


1 tablespoon vegetable oil


1 potato, sliced paper thin (peel optional)


1/2 teaspoon salt, or to taste











DIRECTIONS


Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.


Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.


Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.








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Basic Microwave Risotto --











INGREDIENTS


3 tablespoons butter


1 clove garlic, minced


1 onion, chopped


1 1/2 cups vegetable broth


1 cup uncooked Arborio rice


3/4 cup white wine


1/4 cup grated Parmesan cheese











DIRECTIONS


In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.


Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).


Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.


Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.








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Brown Rice, Broccoli, Cheese and Walnut Surprise --











INGREDIENTS


1/2 cup chopped walnuts


1 tablespoon butter


1 onion, chopped


1/2 teaspoon minced garlic


1 cup uncooked instant brown rice


1 cup vegetable broth


1 pound fresh broccoli florets


1/2 teaspoon salt


1/8 teaspoon ground black pepper


1 cup shredded Cheddar cheese











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.


Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.


Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.


Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.








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Quick and Easy Stuffed Peppers --











INGREDIENTS


2 large red bell peppers, halved and seeded


1 (8 ounce) can stewed tomatoes, with liquid


1/3 cup quick-cooking brown rice


2 tablespoons hot water


2 green onions, thinly sliced


1/2 cup frozen corn kernels, thawed and drained


1/2 (15 ounce) can kidney beans, drained and rinsed


1/4 teaspoon crushed red pepper flakes


1/2 cup shredded mozzarella cheese


1 tablespoon grated Parmesan cheese











DIRECTIONS


Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.


In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.


Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.


Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.