Easy Healthy Recipes

Written by:

Hollie Ireland, Year 12

“Abs are made in the kitchen, not in the gym.”

I am the sort of person that loves food, yet always tries to stay healthy and can’t cook to save my life. If you’re anything like me, these recipes are perfect for you. Each of these recipes is easy to cook and comes from skinnytaste.com. The fact that a beginner like me can make these with such ease speaks volumes! Not to mention, each of these recipes is delicious and healthy.

So if you’re trying to become fit or healthy, or maybe just scouting around for new recipes, I suggest you give these recipes a try.

Bell Pepper Egg-In-A-Hole

Makes 4 servings (1 serving = approx. 80 calories)

Olive oil spray or 1 tsp extra virgin olive oil

1 bell pepper

1 egg

Salt and pepper (optional)

1.     Slice the bell pepper into 4 slices each ½” thick

2.     Turn the frying pan on a low heat and add the oil

3.     Add 1 slice of bell pepper on top of the oil and turn up the heat

4.     Crack open the egg and place inside the bell pepper

5.     Wait until the egg is mostly white but the yolk is still runny (around 2-3 minutes) and then flip the egg and pepper

6.     Cook for one more minute on a low heat.

7.     Add salt or pepper to taste

Onion Soup

Makes 10 servings (1 serving = 300g = 74 calories)

1kg onions

2 chicken stock cubes

1L water

2 cloves garlic (minced)

15g extra virgin olive oil

Salt and pepper (optional)

1 tbsp Worchester sauce

1.     Slice the onions and then mince the garlic

2.     Heat the extra virgin olive oil in a pan

3.     Cook the onions and garlic in the pan and fry until coloured

4.     Turn the heat down and sweat for 10 minutes

5.     As this is sweating, add the chicken stock cubes to the water in a pan. Bring it to a boil

6.     Raise the heat of the onions again and slowly add the chicken stock whilst stirring

7.     Simmer for 15 minutes and then add the Worchester sauce and salt and pepper to taste.

Cream of Broccoli Soup

Makes 4 servings (1 serving = 1.5 cups = 186 calories)

3 15oz chicken broth

½ cup of milk

2 tbsp sour cream

½ cup shredded cheddar cheese

1 chopped onion

1 chopped carrot

1 clove garlic

5 cups broccoli

Black pepper

1.     In a medium sized pot bring chick broth, onions, carrots, garlic and celery to a boil and then simmer for 5 minutes.

2.     Add broccoli, milk, pepper and cook for 10 minutes.

3.     Add sour cream and puree the soup.

4.     Add pepper to taste and cook on a medium heat

5.     Add cheddar cheese and serve

Spinach and Feta Stuffed Chicken Breast

Makes 8 servings (1 serving = 1 roll = 169 calories)

Cooking spray or oil mister
1 tsp olive oil
1/2 chopped onion
2 minced garlic cloves
1/4 cup chopped scallions
10 oz package frozen chopped spinach, thawed and juice squeezed out
1/4 cup chopped parsley
1 tbsp fresh dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper, plus more to taste
8 thin skinless chicken breast cutlets (1.5 lbs total)
1 large egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs

1.     Preheat oven to 350˚F.

2.     Spray a large baking sheet with spray.

3.     Heat the oil in a medium pan and add onions, garlic and scallions. Sauté for about 1 minute.

4.     Add spinach, parsley, dill, kosher salt and pepper and cook until it is heated through. Remove from heat and mix in the feta and ricotta cheese.

5.     Lightly season the chicken with more salt and pepper to taste.

6.     Place about ¼ of the spinach mixture in the center of the chicken and roll it.

7.     Whisk the egg and water together in a small bowl and place the breadcrumbs in another bowl.

8.     Dip the chicken rolls in the egg wash, then into the breadcrumbs and then place on the baking sheet. Repeat with the remainder of the chicken and then lightly spray cooking spray on top of the chicken.

9.     Bake until it is cooked through.

Written by:

Hollie Ireland, Year 12

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