01 June 2012

Healthy Challenge - Day #21 -- Recipe Swap!

Who here loves to EAT??? I *do*, I *do*!!

So here is a great opportunity to share some great healthy recipes!

 photo credit recipeallfree
Lately my husband and I have been sticking to the very healthy and very cheap meals for his diet and our wallet!

So this is what most of our dinners consist of:

Lean Chicken Breasts (we like Foster Farms best) - Grill on the stove with some EVOO and seasonings of your choice. We like to change it up a lot!

Rice - we go through more rice than you could imagine! If we're paring it with spicier chicken then we'll go with some hot sauce in our rice.

Veggie - I like to throw in a veggie (whether or not my husband eats it...). Mike's nutritionist told him to do green beans so that's about all he'll agree to eating. Try blanching them - I've found I really like them that way!

To mix up your protein try using fish. You can find some great fish on sale and get the amazing benefits of having some seafood in your diet. Most people seem to prefer salmon but that tends to be a little bit expensive so try other types like Tilapia! I've found that it tastes great and is pretty inexpensive! 

Some of my favorite healthier recipes that I've already shared on Just2Birds are:

 - Homemade Fajitas - we have these about once per week! So EASY!
 - Frozen Yogurt Dots - the perfect cool treat this summer!

Here are my next 3 healthier recipes to try!

1-  Healthier General Tso’s Chicken

adapted from Kitchen Simplicity
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups snow peas, trimmed and halved diagonally
  • 4 garlic cloves, sliced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1/4 – 1/2 teaspoon red pepper flakes
Chicken and Coating
  • 2 large egg whites
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken, cut into bite-size pieces
  1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
  2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
  3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan, dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
  4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any collected juices) to skillet.Toss to coat.
  5. Serve with rice.
Serves: 4
*Make sure to use gluten-free soy sauce if cooking for those who cannot handle wheat.
* Feel free to add as many veggies as you like.

 Doesn't that sound delicious?? 
2- Healthy Baked Chicken Nuggets

  • 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 2 tbsp grated parmesan cheese
  • olive oil spray (I used my Misto)

oven to 425°.
a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
chicken with salt and pepper, then put in the bowl with the olive oil and
mix well
so the olive oil evenly coats all of the chicken.
a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly
the top with olive oil spray then
8 - 10 minutes.
over then
another 4 - 5 minutes or until cooked though.

Ok, truth be told I'm basically a big kid! I love chicken nuggets! 

3- Cranberry Corn Muffin Recipe

from SnackGirl

(makes 14 muffins)

1 cup fresh or frozen cranberries
1 cup all purpose flour (or white whole wheat flour)
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/4 cup buttermilk
1/2 cup milk
1 large egg (beaten)

Preheat oven to 400F. Line muffin cups with paper liners. Coarsely chop cranberries in food processor or with a chef's knife.
Mix dry ingredients in large bowl and then add wet ingredients and cranberries. Mix until just combined. Fill muffin cups close to the top and bake until golden (about 20 minutes). Enjoy! Freeze some for the future.

I *LOVE* muffins and this recipe looks so good and EASY!

Who is with my for sharing some healthy recipes? Link up your great eats below or add them in the comments!


  1. These are most and yummy and made w/o refined sugars :)

    Healthy Zucchini-Carrot Muffins (via Utah Deal Diva)

    1 1/2 cups all-purpose flour (I actually use whole here too)

    3/4 cup whole wheat flour
    3/4 cup oat flour {I don't buy this, so I just blended oats into a finer consistency}
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 1/2 teaspoons ground cinnamon
    1/4 teaspoon ground nutmeg
    3 eggs
    1/2 cup vegetable oil
    1/2 cup unsweetened applesauce {I used one of the snack cups of applesauce}
    1 cup plain yogurt {I used vanilla yogurt}
    3/4 cup honey
    2 teaspoons vanilla extract
    1 cup shredded zucchini
    1 cup shredded carrots
    1/2 cup chopped pecans (optional)
    1/2 cup raisins (optional)

    Preheat oven to 400 degrees. Combine all ingredients starting with the dry items first, then going down the list. Stir in the zucchini, carrots, pecans and raisins just until blended.

    Bake 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Cool for 10 minutes before taking out of muffin tins.

    1. Thanks so much! These sound so great, I'll have to try them soon!

  2. To get my veggies in I love different salads. But I love to bake them too. I cut up potatoes, sweet potatoes, peppers, carrots, onions, squash, and/or zucchini and put a little olive oil and seasonings on them (we love Mrs. Dash in our house). Then I bake it for about an hour at 400 degrees! Or since it's summer we coat them and then grill them!


I love hearing from anyone who comes to visit!