Most people are creatures of habit. We go to the grocery store on the same day every week and fill our carts with the same stuff. If it’s Monday, chicken’s for dinner and Wednesday, always means spaghetti. We are comforted with knowing what to expect—even if our meals aren’t that exciting–we know what we’re going to eat.
That’s what makes eating healthier so scary sometimes. We are so used to eating a certain way that we rarely think about what we’re actually putting into our bodies. So planning a healthier diet means paying attention to what’s on your plate.
Explore these tips for eating well:
- Make half your plate fruits and vegetables.
- Eat whole grains, such as whole wheat, oatmeal, and brown rice
- Use healthy fats in your cooking, such as olive oil and canola oil
- Choose low-fat milk, yogurt, or cheese.
- Drink water instead of sugary drinks.
- Choose lean sources of protein and don’t forget to add nuts to your meals.
- Compare sodium in foods, especially soup and frozen meals and choose foods with less sodium.
- Eat seafood at least twice a week
- Pay attention to portion size.
- Drink tea.
All you need to round out these entrees is a garden salad with Italian dressing (made with olive oil) and some whole grain Artisan country bread.
Homemade Vegetable Soup
Makes about 9 cups; 60 calories per cup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 6 cups vegetables fresh or frozen vegetables (about 28 ounces total)(see choices below)
- 4 cups liquid (water, stock or broth), enough to cover
- 15 ounces canned diced tomatoes
- 1 tablespoon dried herbs such as basil, Italian seasoning or other spice blends
- 1/2 teaspoon kosher salt, if using water for liquid, otherwise to taste
Directions:
In a large pot or Dutch oven, heat olive oil until shimmery on medium high. Add onion, celery and carrots and stir well to coat with oil. Cook, stirring occasionally, until vegetables turn golden.
While the onion-celery-carrot mixture cooks, prep the other vegetables. It helps to keep starchier vegetables (potatoes and sweet potatoes) separate from the rest. Stir vegetables in (starchier ones first) and let them cook for a few minutes, stirring often. Add the non-starchy vegetables and saute a few minutes more.
Cover with liquid. Add tomatoes, dried herbs and salt. Bring to a boil.
Cover and reduce heat to maintain a slow simmer and let cook for about 30 minutes or until vegetables are done.
Notes:
Vegetable Choices
Aim for 4 to 6 kinds of vegetables, varying color and shape and kind of vegetable. Use all fresh vegetables or half fresh vegetables and half frozen vegetables. Good fresh vegetables include bell peppers (red for color, green for price), turnips, fennel, rutabaga, sweet potatoes (peeled), potatoes (skins on), turnips, zucchini, bok choy, kohlrabi, cabbage, kale, spinach. Good frozen vegetables include corn, green beans and green peas.
Cooking Tips:
The trick to this soup is flavor and texture. For flavor, let the onion/carrot/celery mixture cook really well, until golden. For texture, the other vegetables should be cooked just until done.
Fresh Broccoli and Red Pepper Frittata
Makes 4 servings. (serving size: 1/4 of a 10-inch Frittata) 211 calories
Ingredients:
- 1/2 cup water
- 3 cups broccoli florets, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup thinly sliced red bell pepper strips
- 5 large eggs
- 2 tablespoons fat free milk
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon ground red pepper
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Directions:
Preheat broiler.
Bring 1/2 cup water to a boil in a medium nonstick skillet with a cover over medium-high heat. Add broccoli, and return to a boil. Cover and boil 2 minutes or until just crisp-tender. Drain well in a colander.
Wipe skillet dry with a paper towel. Reduce heat to medium; add oil, and heat. Add onion and bell pepper, and cook 3 minutes or until onion is translucent, stirring frequently. (Note: Do not overcook peppers, as their color will start to fade.)
Meanwhile, combine eggs, milk, 1/4 teaspoon salt, thyme, and ground red pepper in a medium bowl. Stir until well blended.
Reduce heat to medium-low. Add broccoli to onion/pepper mixture in skillet, and stir gently. Pour egg mixture evenly over all. Cover tightly, and cook 12 minutes or just until set. Remove from heat; sprinkle with remaining salt, and top with cheese.Place in the broiler and cook until top starts to brown lightly. watch carefully so the top does not burn. Let stand 10 minutes before cutting.
Italian Seafood Stew
6 servings
Serving Size: 2 cups; calories 214
Ingredients:
- 8 ounces fresh or frozen cod or other white fish
- 8 ounces fresh or frozen shrimp
- 1 cup finely chopped leeks
- 1 medium fennel bulb, trimmed, cored, and chopped (1 cup)
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian seasoning, crushed
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 1-26 ounce container Pomi diced tomatoes, undrained
- 1-14 ounce can reduced-sodium chicken broth
- 1 ½ cups water
- 1/2 cup clam juice
- 1 pound mussels, soaked, scrubbed, and beards removed or clams
- 1/2 cup snipped fresh Italian (flat-leaf) parsley
Directions:
Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-inch pieces. Peel and devein shrimp; halve shrimp lengthwise. Set fish and shrimp aside.
In an 8-quart Dutch oven, cook leeks, fennel, celery, carrot, and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in tomato paste and Italian seasoning; cook for 1 minute. Add wine and stir until wine is nearly evaporated.
Stir in tomatoes, broth, the water, and clam juice. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, for 10 minutes.
Add mussels or clams and fish. Cover and cook about 5 minutes or until shellfish open. Discard any that do not open. Add shrimp; cook for 1 to 2 minutes more or until shrimp are opaque. Stir in half of the parsley. Ladle into shallow soup bowls. Sprinkle with the remaining parsley. Makes 6 servings (2 cups each)
Tip
Scrub mussels or clams in shells under cold running water. Remove beards on mussels. In an 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup salt; add mussels or clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice to rid the shellfish of sand.
Spaghetti with Tomatoes & Shrimp
Makes: 4 servings; Calories 275 per serving
Ingredients
- 8 ounces dried whole wheat spaghetti
- 1 tablespoon olive oil
- 12 ounces medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1-26 ounce container Pomi chopped tomatoes, undrained
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon drained capers
- 1/4 teaspoon red pepper flakes
- Chopped fresh basil (optional)
Directions
In a medium saucepan cook pasta according to package directions. Drain.
Meanwhile, in a large saucepan or skillet, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the skillet. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Add pasta and heat. Turn into serving bowl and garnish with basil.
Peppered Chicken in Marsala Sauce
Makes: 6 servings; 275 calories per serving
Ingredients
- 6 chicken breast halves (about 3 1/2 pounds total)
- 2 teaspoons olive oil
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt, divided
- 2 cups sliced fresh mushrooms
- 1 tablespoon butter
- 3 tablespoons all-purpose flour or Wondra instant flour
- 1 ¼ cups reduced-sodium chicken broth
- 1/4 cup dry Marsala
- Coarsely ground black pepper (optional)
Directions
Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle black pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15 x 10 -inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F).
Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Place sauce on serving plates and top with a chicken breast. If desired, sprinkle with additional pepper.
Roasted Pecan Salmon Fillets
4 servings; 265 calories per serving:
Ingredients:
- 4 salmon fillets (5-6 oz. each)
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons chopped pecans
- 1 tablespoon fresh parsley or 1 teaspoon dried rosemary
- Wedges of fresh lemon
Directions::
1. Sprinkle salmon with salt and pepper. Place skin side down on baking sheet.
2. Combine mustard and honey, brush on top of salmon.
3. Mix topping of bread crumbs, nuts, and parsley or rosemary and sprinkle over salmon.
4. Bake at 400°F 15-20 minutes or until flaky. Serve with wedges of fresh lemon.
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