 |
Nutritious and Delicious Healthy RecipesSubmit your nutritious and delicious healthy recipes on my link exchange page. All approved entries will be posted on this page. Lets have fun! You can submit a meal, snack, appetizer, dessert, breakfast, picnic item, or anything at all:o) Orzo with Feta, Green Beans, and Fresh Tomatoes Delicious Cabbage and Garlic Stir Fry Fluffies - Perfect Little Pancakes Deliciously Easy Black Bean Dip Healthy Recipe Cheese Quesadillas Pumpkin And Green Bean Spring Roll
I sure hope you'll try it. Artichokes are very healthy for you and this recipe is delicious. This one's a recipe I got from a friend a few years ago. I like it better than other similar ones I've tried. I think it's cause it doesn't use as much Mayonnaise.
Holiday Artichoke DipPreparation Time: 15 Minutes Cook Time: 20 Minutes INGREDIENTS 2 (6.5 oz.) Jars of Marinated Artichoke Hearts, drained and chopped. 1 C Lite Mayonnaise 1 C Grated Parmesan Cheese 1 Can (4 oz.) Diced Green Chile Peppers, drained. Preheat oven to 350° Preparation In a medium bowl, mix together the artichoke hearts, mayo, pamesan cheese and chile peppers. Transfer the mix to a 9 x 9 baking dish, preferrably glass. Bake in the oven for 20 - 25 minutes or until lightly browned on top. (I like it good and browned.) Serve with Bruschette, water crackers, or melba toast. This is so delicious you'll just love it! Minestrone SoupINGREDIENTS
2 tsp. olive oil
1 C. onions, chopped
1 C. carrots, chopped
2 small zucchini, sliced and quartered
1 large can whole tomatoes, chopped or 2-15 oz. cans of diced with Italian seasonings
2 cans beef broth or beef flavored broth
2 C. cabbage, finely shredded
1 can Great Northern beans, drained and rinsed
1 tsp. each dried oregano, basil and salt
1 Tbs. dried parsley
Fresh ground pepper to taste
Preparation:
Sauté vegetables, (except cabbage) in the oil, until crisp tender. Add everything except the beans. Cover and simmer 45 min or until cabbage is cooked. Add beans and simmer 15 min. more.
Can or freeze! ORZO AND BLACK BEAN SALADINGREDIENTS
1 C. orzo pasta
1 can black beans, rinsed and drained
1/2 C. red onion, chopped
1/2 green pepper, chopped
1 C. cherry tomatoes (cut in fourths)
DRESSING:
1/4 C. extra virgin olive oil
1/8 C. red wine vinegar
1 tsp. Balsamic vinegar
1/8 C. lime juice
1 Tbl. Blue Agave Nectar
1/2 tsp. each, salt and pepper
1/2 tsp. each, dry oregano, parsley, basil, and garlic powder
Preparation:
Cook the orzo according to the package directions. Drain , rinse, and drain again. Mix the drained pasta, and rinsed beans, onion, bell pepper, and tomatoes. Blend the dressing and pour over the salad. Toss and refrigerate, covered for at least 1 hour. You can add 1 lb. of cooked and cubed chicken breasts, if you like meat in your salad. Lentil & Vegetable SoupINGREDIENTS
2 C. lentils, pre-soaked and drained
5 C. vegetable broth
3 C. water
1 large onion, chopped
2 large carrots, chopped
2 stalks celery with tops, sliced
1 clove garlic, minced
2-1/2 tsp. salt
1/4 tsp. pepper
˝ tsp. each, dried oregano, thyme and parsley
1 tsp. Blue Agave Nectar
2 Tbs. red wine vinegar or lemon juice
1-1 lb. can diced tomatoes with Italian seasonings
Place all ingredients in a large Dutch oven, cover and simmer 1 hour or until lentils and vegetables are cooked. Taste and adjust seasonings. Serve. Low Fat Tuna Snack CrackersIngredients Kraft Sugar Free Pickle Relish 1 T. Fat Free or Lite Mayonnaise Canned Tuna in Spring Water 8-10 Crackers, your choice Preparation Mix tuna, mayo, and relish together. Spread the ingredients on the crackers. This makes a delicious lunch and it's quick AND low fat AND easy to fix!~
INGREDIENTS 10 Oz. Haricot vert (thin french green beans) 1 Cup Orzo 1 Medium Onion 2 Cloves Garlic 3 Medium Vine Ripened Tomatoes 2 T. Olive Oil 1 T. White Wine Vinegar 1 T. Fresh Parsley Leaves 1 Cup Crumbled Feta Cheese (about 6 ounces) Preparation Bring 3 quarts water to a boil. Chop onions and garlic. Quarter and seed tomatoes and cut into quarters lengthwise (about 1/4" thick slices) In a large skillet, cook onion and garlic in olive oil over medium heat until onion is softened. Add tomatoes and cook about 2 minutes. Remove from heat. Fix a large bowl of ice water. Set aside. Add a pinch of salt to boiling water. Add green beans to boiling water and blanch them about 1 minute. With a slotted spoon, remove green beans, drain and pat dry. Add green beans to tomato mixture. Add orzo to the boiling water. Cook until tender, and drain in colander. Add orzo to skillet mixture with vinegar, parsley, and feta. Salt and better to taste. Toss the ingredients together and serve. Serves 2.
INGREDIENTS 4 T Olive Oil (preferrably Cold Pressed Berio Filippo Olive Oil) 1/2 Cabbage, cut into small cubed pieces 4 Cloves Fresh Garlic Salt, Pepper Preparation Cube cabbage into small bite sized pieces. Mince garlic. Heat Olive Oil in a skillet on medium heat. Add garlic. Sautee until lightly browned. Add cabbage. Toss and fry cabbage and garlic about 5 minutes on medium to low heat. Adjust heat as not to burn ingredients. Remove from heat and add 1/4 C. water. Cover and set aside. Right before you eat, turn burner heat back on. Return cabbage mix to heat and cook an additional 5 minutes, or until cabbage is almost tender. Remove from heat. Add salt and pepper to taste. Enjoy!
Molten Chocolate CakePreparation time: 15 minutesTotal time: 30 minutes INGREDIENTS 4 squares Semi Sweet Baking Chocolate 1/2 C butter 1 C powdered sugar 2 eggs 2 egg yolks 6 T flour 1/2 C. cool whip topping, thawed Preparation Preheat oven to 425 degrees. Butter 4 small ramekin dishes. Place on baking sheet. Microwave chocolate and ˝ C butter in large bowl on high 1 min. or until butter is melted. (Higher powered microwaves should use 50 - 70% power instead of 100%, and watch your time. (I like to cover the butter and chocolate with a paper towel to keep the butter from exploding in the microwave and getting butter all over it.) Stir with a wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter into the prepared custard cups. Bake 13-14 minutes until sides are firm, but centers are soft. Let stand 1 min. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 T whipped topping and serve immediately. Makes 8 servings, 1/2 molten cake each. (Batter can be prepared a day ahead of time. Pour into prepared custard cups, cover and refrigerate until ready to bake. Bake as directed) This dessert is to die for! Timing is critical though. You have to time it 'just right' to get the gooey chocolate center. Just in time for any holiday or birthday too. Its not the 'healthiest' recipe in the world but since nothing in excess is good for you, its OK to splurge every now and again! Depriving yourself of chocolate pleasures totally will only make cravings worse! This chocolate cake is like eating fudge cake with hot fudge in the middle! OMG!! YUM!!! Summer Vegetarian ChiliINGREDIENTS 2 Tbs. Extra-virgin Olive Oil
Heat oil in a medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat or until the onion is tender, about 5 minutes. Add remaining ingredients, except garnishes of course, and stir. Bring to a boil, then lower the heat and simmer for 20 minutes, or just until vegetables are tender and soft. Add more liquid if needed. Serve alone or over rice. Easy, Delicious PopoversForget what you’ve read elsewhere. The secret in making good popovers is to start them in a cold oven. INGREDIENTS 2 eggs
Put all ingredients in a large bowl and mix thoroughly, without overbeating. Grease muffin tins with CRISCO. Half fill muffins tins. Put them in a cold oven and set the heat at 450 degrees. Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 15-20 minutes. They should be crisp outside and moist and tender inside. Whole-wheat popovers – Use 2/3 C whole-wheat flour and 1/3 C white flour instead af all white flour. Whole-wheat popovers will not rise as much as white flour popovers. Serve immediately. Pop open the top of the popovers and fill with butter and jelly. Be prepared to get messy. These are so very wonderful and incredibly easy to fix. Enjoy~ Homemade Egg RollsPerfect Nine Day SlawINGREDIENTS 3/4 cup white vinegar Preparation Bring the vinegar, sugar, salt and spices to a boil over medium heat. Boil until the sugar dissolves, about 1 minute, then set aside to cool completely, at least 20 minutes. Toss the cabbage, onion, bell pepper and pimiento together in a large bowl. Add the cooled dressing and stir to combine. Cover the surface with plastic wrap, pressing down on it so it touches the surface, then place a heavy plate on top of the plastic to keep the cabbage mixture submerged in the dressing. Refrigerate until most of the liquid is absorbed by the cabbage and the flavors meld, at least 24 hours. This slaw can be kept up to 9 days in the refrigerator and improves with time, so don’t serve before the first 24 hours is up! Fluffies -Perfect Little PancakesThis is the old fashioned way to make delicious, very low fat, pancakes! INGREDIENTS 1/4 cup all-purpose flour (wheat flour makes them even better!) Preparation Whisk the flour, sugar, salt and nutmeg in a large bowl. Beat the egg yolks and sour cream in a medium bowl until smooth. With an electric mixer or whisk, beat the egg whites in a large bowl until they form soft peaks. Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour. Using a spatula, carefully fold the beaten whites into the batter until just combined. Do not over mix; a few streaks of egg white should be visible. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-low heat for 5 minutes. Drop the batter by tablespoons into the pan. Cook until the pancakes are evenly browned on both sides, 3-4 minutes. Using the rest of the batter, repeat the cooking steps adding more oil if necessary to grease the pan. Deliciously Easy Black Bean DipINGREDIENTS 1 (15 oz.) can black beans, drained Preparation Drain most of the liquid out of the canned beans. Then load all the ingredients, in the order they are listed, into a food processor. Pulse until you reach the desired consistency. Serving Suggestion: Tip Black bean sauce. Add a cup of broth to make a perfect sauce for pouring over chicken or fish. Black bean soup. Add 2 cups of broth to make a zesty, flavorful soup which is a great way to use any leftover dip. Throw in a few shrimp for a real treat. Perfect Gametime HummusINGREDIENTS 1/4 cup chicken (or vegetable) stock Preparation Add all ingredients, except for paprika and olive oil, into the food processor. Blend until smooth. Salt and pepper to taste. Serving Suggestion: Healthy Recipe Cheese QuesadillasPumpkin And Green Bean Spring RollINGREDIENTS 1/4 C. pumpkin, deseeded and diced Preparation 1) Preheat oven to 220°C. Steam pumpkin in the microwave with 2 tbs water for 7 minutes, or until soft. Drain. 2) Heat a small saucepan and spray lightly with cooking oil. Sauté onion and garlic for 2 minutes. Add beans and sugar and sauté for 1 minute. 3) Lay one sheet of spring roll pastry on a clean board. In the middle of each sheet place one portion of the pumpkin mix, lay a few coriander leaves on top. Fold pastry up to form a rectangular parcel. Seal edges with water. Repeat for remaining mixture. Lightly spray each parcel with cooking oil spray. 4) Bake in the oven for 20 minutes or until pastry is crispy. This recipe was donated from Dreamtobeslim.com Easy Light Salmon CaseroleThis recipe is my mothers recipe. It is old fashioned and has some rather unique ingredients but it is so good. The olives usually surprise everyone but they are very good in it. They add a twang to an otherwise slightly boring dish! INGREDIENTS 1 can (7 1/2 ounces) Red Sockeye Salmon (cleaned of skin and bones and flaked) Preparation Set oven to 350 degrees. Clean the salmon and set aside. Mix 1 or 2 tablespoons of vinegar into the salmon and stir well. Add 1/2 tsp salt and pepper. Stir again. Add onion, bell pepper, and olives to the salmon. Stir again. Wisk the egg on the side. Add the egg to the salmon mix. Crumble 2 slices of toast into the mix. Stir again. Place the mixture into a buttered loaf pan. Glass loaf pans work best if you have one:o) Add enough milk to the mixture, about 3/4ths of the way up to the top. Butter the remaining toast and crumble on the top. Push it down a bit. Bake at 350 for about 30-45 minutes, depending on the temperature of your oven. The salmon should be bubbling when it's ready. Cool for about 10 minutes. Serve. Depending on the amounts you eat, this should make 4 - 6 servings.
To submit your own recipe, here's the link:
Back to Top of Page
Go from Healthy Recipes Back to Homepage
|
