Healthy Recipes – Make Your Own Meals, Appetizers, or Desserts!
Don't you just feel better when you make healthy recipes instead of that garbage in a box? I sure know I do! There is no better compliment than to hear things get quiet at the dinner table or to see food disappear off a plate!
Most all home cooks love to learn how to make new dishes or revitalize older ones! The bonus is that cooking at home is so much more economical too. Feel free to use these recipes, modify them, or add your own personal favorites! The more, the merrier!
This page is brimming with a great assortment of healthy recipes that will tempt your tummy!
If you'd like to submit your own, please use the link just below to access the form. All recipes are appreciated! If they're a real goodie, I'll add them to my third column or homepage! And please do add your own images to make your recipes pop!
1 Dozen Chicken Wings or Drummettes
1 Small 6-8 oz. Bottle Hot Sauce, any brand
1 Small 8 oz. Jar Grape or Apple Jelly
*Get out Crock Pot or slow cooker.
Wash and rinse chicken wings and leave them draining in the sink. Do not dry them off. Place approximately 1 cup of flour in a large freezer bag. Add 1/2 tsp. each salt and pepper. Close and shake to blend. Place moistened chicken wings in the bag, close, and shake vigorously. Set aside. Shake them a few more times afterward to completely coat the wings. The longer you leave them and shake them, the more coating they will have.
Empty jelly into a small bowl. Microwave for 1 minute or until jelly is melted. Add hot sauce, stir, and set aside.
Heat a small amount of cooking oil in large frying pan. Fry chicken wings until golden brown on all sides. Add more oil as needed. Drain.
*Always fry chicken at room temperature only. If not, the grease will 'explode' when you fry them!
Place fried wings into Crock Pot. Pour jelly hot sauce over them. Sprinkle with sesame seeds and lightly toss chicken to coat them with hot jelly sauce. Set on low heat to allow chicken and sauce to marry, tossing occasionally. These tasty treats will be ready to eat in 2 or 3 hours!
These wings are HOT, so beware! Serve with celery slices and ranch dressing. Enjoy!
*If you want a lower calorie recipe, brown wings without flour mix. You may also use low calorie jelly.
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°
In a medium bowl, mix together the artichoke hearts, mayo, Parmesan cheese and chili peppers. Transfer the mix to a 9 x 9 baking dish, preferably glass. Bake in the oven for 20 - 25 minutes or until lightly browned on top. (I like it good and browned.) Serve with Bruschétte, water crackers, or Melba toast.
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
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.
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)
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
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.
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
1/2 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.
10 Oz. Haricot-vert (thin french green beans)
1 Cup Orzo
1 Medium Onion
2 Cloves Garlic, minced
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)
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.
4 T Olive Oil (preferably using Cold Pressed Oil)
1/2 Cabbage, cut into small cubes
3-4 Cloves Fresh Garlic
Cube cabbage into small bite sized pieces. Mince garlic. Heat oil in a skillet on medium heat. Add garlic. Saute 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!
Preparation time: 15 minutes
Total time: 30 minutes
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
Preheat oven to 425 degrees.
Butter 4 small ramekin/custard dishes. Place on baking sheet.
The ones I use are approx 4" wide and 2.5" deep.
Microwave chocolate and1/2 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. (I use low calorie or sugar free topping and it tastes just swell!)
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.
Although this isn't the type of recipe you'd think was exactly healthy, some amounts of chocolate is good for you... so save this recipe for those occasions when nothing else will do! This chocolate cake is like eating fudge cake with hot fudge in the middle! YUM!
2 Tbs. Extra-virgin Olive Oil
1 C. Chopped Red Onion
5 Cloves Garlic, chopped and minced
2 Tbs. Chili Powder, or more to taste
2 Tsp. Ground Cumin
2 C. Juicy Chopped Fresh Tomatoes, (or 14.5 ounces canned, no salt, diced tomatoes)
1 & 1/2 C. Cooked Black Beans w/ 1/2 C. Liquid, (or ONE 15 ounce can no salt black beans, undrained)
1 C. Water (or vegetable stock, or red wine:o)
1 C. Chopped Bell Pepper, (any color)
1 C. Chopped Zucchini
1 C. Corn, (drain if using canned corn)
1 C. Chopped Portabello Mushrooms
1 C. Chopped Cilantro, packed
1/2 tsp. Cayenne Powder, (or more to taste)
Salt and Freshly Ground Black Pepper, (to taste)
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, 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.
Forget what you’ve read elsewhere. The secret in making good popovers is to start them in a cold oven.
1 Cup Milk
1 Tablespoon of butter, melted
1 Cup White Pre-sifted Flour
1/4 tsp. Salt
Put all ingredients in a large bowl and mix thoroughly, without over beating. 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 Einkorn whole-wheat flour and 1/3 C white flour instead of 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!
One medium head of cabbage, finely shredded
*Note: You may not need a whole head so shred half first and add more later if needed.
Italian dressing (I use Good Season’s envelopes for Zesty Italian, made with undistilled apple cider vinegar and organic canola oil but you can use whatever kind you like.)
Sesame seeds OR drizzle of sesame oil. (if you use the oil, forgo the Italian dressing.)
Organic Soy Sauce (low sodium is best)
*Salt, pepper as needed
*You do not need to add more salt if you use soy sauce!
Nasoya Egg Roll Wrappers
Putting ingredients together:
Shred the cabbage and cut into small sections. Do not chop. Place cabbage in large bowl. Add a good drizzle of soy sauce and Italian dressing. (About 1-2 T of each, depending on how much cabbage you shredded.) Add a couple of shakes of Italian seasonings, sesame seeds, stir and cover with plastic. Let the mixture stand for around 2 hours. You want the ingredients to marry well and the cabbage needs to wilt. Stir well before wrapping.
Place one egg roll wrapper on a dry surface and add a small amount (1/4 C.) of cabbage mixture near to one triangular corner. Starting from the bottom, roll the cabbage mixture and fold sides over when its halfway rolled up. Continue to wrap until you reach the other end. Seal the end by dipping fingertips into the water and smearing over the end of the egg roll.
Place finished egg rolls on a platter as you go until the cabbage mixture is gone. Place egg rolls in refrigerator for about an hour to chill thoroughly.
Heat peanut oil to medium. Try frying one egg roll at first, to make sure the temperature is hot enough to brown but not burn. Add more egg rolls to the frying pan and continue browning on all sides. Drain well on a paper bag. Add salt.
Serve hot with Worcestershire sauce for dipping.
Makes a bunch, which can be reheated in the oven for later in the week.
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 large head green cabbage, cored and chopped medium
1 small onion, chopped fine
1 green bell pepper, stemmed, seeded and chopped medium
1/4 cup diced pimientos
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!
This is the old fashioned way to make delicious, very low fat, pancakes!
1/4 cup all-purpose flour (wheat flour makes them even better!)
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/2 cup sour cream
1-2 tablespoons vegetable oil
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.
1 (15 oz.) can black beans, drained
1/4 of a medium-sized onion (about 1/4 cup)
1-2 cloves garlic
1/4 cup roasted red peppers
1/4 cup (fat-free) chicken or vegetable broth
2 Tbs. balsamic vinegar
Dollop of sour cream (optional)
Cayenne pepper to taste (optional)
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.
This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it. Microwave mixture on high power for one minute. The warm version goes perfectly with nachos or sliced crusty Italian bread.
Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you're into.
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 Hummus
1/4 cup chicken (or vegetable) stock
14 oz. can chickpeas (garbanzo beans),drained
3 cloves garlic
3 Tbs. lemon juice
3 Tbs. Tahini (sesame paste)
Add all ingredients, except for paprika and olive oil, into the food processor.
Blend until smooth.
Salt and pepper to taste.
Hummus is best served cold, with warm triangles of pita bread. The traditional way to serve it is to pour the hummus into a bowl and drizzle it with olive oil, then sprinkle the top with paprika or cayenne pepper for added heat.
Healthy Recipe Cheese Quesadillas
*Note - If you'd rather not heat up the kitchen, you can use a quesadilla maker. There are many out there. Click on this site to read reviews before you spend your money.
This 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!
1 can (7 1/2 ounces) Red Sockeye Salmon (cleaned of skin and bones and flaked)
1/4 C. Minced Onion
1/4 C. Minced Bell Pepper
1/2 - 1 C. finely sliced green olives
2-4 T. butter
2-4 slices of white bread, toasted
Apple Cider Vinegar
Whole Fat Milk
Set oven to 350 degrees.
Rinse and clean the bones and skin out of the salmon and set aside to drain. 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.
Whisk 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.
1 can black beans, washed and drained
1/2 c. ricotta cheese
1 c. sugar
3 T. vanilla
3 T. olive oil
4 XL eggs
3/4 c. unsweetened baking cocoa powder
2 tsp. baking powder
2 tsp. baking soda
Optional - 1/4 c. semi-sweet chocolate chips or 1/2 c. unsweetened baking chocolate, chopped.
Blend all ingredients in a blender on high speed until thoroughly mixed. Pour into two oiled 8″ pans (or one 13″ pan) lined with waxed paper which as been oiled. Bake for no more than 20 mins. in preheated 350 degree oven. They will be soft in the center when taken out of oven. Cool pans on baking racks. Lift brownies out of pans by hanging onto edges of waxed paper and place on baking rack to cool. Peel away the paper when the brownies are cooled. Slice each pan into 16 servings. Top with Cool Whip or yogurt. These must always be refrigerated. Also freeze well.
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Margie’s cooking recipes contains lists of many home-style cooking recipes you’ve grown up on. All recipes have been in the family for years, and now they’re available to the public for free. Margie has a variety of categories from chicken recipes, cookie recipes, and Mexican recipes.
1 or 2 teaspoons shortening or vegetable oil
1-1/2 to 2 pounds of good quality lean ground beef or ground sirloin
1 large white onion, chopped
3 heaping tablespoons good quality chili power
1 tablespoon paprika
1 teaspoon garlic powder (NOT garlic salt)
1 teaspoon cumin (omit if you don't like cumin)
salt and black pepper to taste
1 large can (about 25-32 oz) Ranch Style Beans
1 large can (about 25-32 oz) Pinto beans
1 small can (about 15 oz) Kidney beans (optional)
Coat the bottom of a big pot (6 quarts or so) with oil or melted shortening. You don't need much, just enough to keep the meat from sticking. Now add the meat and let it cook for a few minutes over medium heat. Don't let it start to stick.
When the meat is starting to cook and is breaking apart, add the chopped onion and stir it into the meat. Now add the powdered ingredients and stir them all in. Stir this a few times while it's cooking.
When the meat is almost done, add the beans. Rinse the cans with a little water to get all of the sauce out of the cans.
At this point your chili should be slightly watery. If it's not, add a little more water (or beer). Let this simmer for about 20 minutes or so, stirring occasionally.
After about 20 minutes, taste it! If you think it needs more flavor, add more seasoning, like chili powder. The most common reason I've seen for having a flavorless batch of chili is not enough chili powder. So if it's bland at this point, add some more. DO NOT BE AFRAID!
Let this cook for about an hour and a half, stirring and tasting occasionally. It can be ready to eat any time after the meat is cooked but gets better after about an hour or so. And it is better still the next day.