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Ever open your refrigerator hoping to miraculously discover ready-made meals instead of ingredients? Yes. Crazy.
This sometimes results in people ordering take-out rather than cooking, and for those who pursue a healthy lifestyle, it can hinder their wellness journeys.
But there is still hope; Here are three easy-to-prepare healthy meals:
Curry scramble
8 large eggs
1/4 cup of non-fat milk
1/2 teaspoon of curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cardamom, optional
2 medium-sized tomatoes, sliced or chopped
Directions
In a large bowl, whisk together eggs, milk, curry powder, salt, pepper and, if desired, cardamom until you get a mixture.
Put a lightly greased large nonstick pan over medium heat. Pour egg mixture; cook and stir until the eggs are thickened and there is no liquid egg left. Serve with tomatoes.
Cod with bacon and balsamic tomatoes
4 bacon strips cut in the middle, chopped
4 cod fillets (140 grams each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups of grape tomatoes, halved
2 tablespoons of balsamic vinegar
Directions
In a large pan, cook the bacon over medium heat until crispy, stirring occasionally. Remove with a slotted spoon. Drain on paper towels.
Sprinkle the fillets with salt and pepper. Add fillets to bacon drops; Cook over medium heat until fish flakes easily with a fork, 4-6 minutes on each side. Remove and keep warm.
Put tomatoes in the pan; cook and stir until tomatoes are tender, 2-4 minutes. Stir in vinegar; Reduce heat to medium-low. Cook until the sauce thickens, 1-2 minutes longer. Serve the cod with the tomato mixture and bacon.
Mango and grilled chicken salad
ingredients
1 pound chicken fillet
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups of shredded mixed lettuce greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and diced
Salad: 1 cup fresh sugar snap peas cut in half lengthways
Directions
Throw chicken with salt and pepper. Moisten a paper towel with cooking oil; Use long-handled tongs to rub the grill grate to coat it lightly. Cover the chicken and grill over medium heat for 3-4 minutes until it is no longer pink. Cut the chicken into pieces.
Divide the greens on 4 plates; Drizzle with vinaigrette. Top with Chicken, Mango and Peas; serve immediately.
Recipes from tastofhome.com
