Healthy interesting recipes?
doublej asked:
Does anyone have any original unique healthy recipes? If you can, include the nutrition information and servings and such. Thanks!
Violet
Does anyone have any original unique healthy recipes? If you can, include the nutrition information and servings and such. Thanks!
Violet
May 31st, 2009 at 8:00 pm
Dan
to make a quick and easy light meal, i start off by sauteeing onions and bell pepper with a pinch of salt until they’re caramelized brown and soft. then i add in some chicken breast tenders and cook that until it’s done. if you use a nonstick pan, you won’t have to use any oil. for one person, half a bell pepper and a fourth of an onion is enough.
June 4th, 2009 at 4:41 am
Vichelle
Easy Breakfast Souffle
Breakfast Egg and Sausage Souffle
Yield: 12 3″ X 3″ servings
A deliciously easy way to start a special day out right.
Even if you can not be there you have done all the work!
This dish is prepared the night ahead and baked in the morning.
Ingredients
6 Eggs, slightly beaten
6 Slices bread, cubed (I prefer a heavily grained nutty bread but the original recipe called for French)
1 Cup grated Sharp Cheddar cheese
2 Cups milk
1 tsp salt
1 tsp dry mustard
1 pound sausage, cooked and crumbled
Directions
Cook sausage and set aside
Spray or lightly grease bottom of 9″ X 13″ casserole dish
Beat eggs and add all other ingredients blending gently
Pour into casserole dish
Refrigerate over night or 12 hours
Bake at 350 degrees for 45 to 50 minutes until egg is set and knife inserted in center comes out clean.
Variations:
1. Substitute diced Ham for Sausage (or Italian sausage for a bit of spice)
2. Add 1 cup of chopped Veggies such as broccoli
3. Add 2-3 sliced green onion
4. Add a can of chopped green chilis and after baking spead the top with your favorite salsa for a southwestern flare.
Be creative this is your morning to shine.
Serving Suggestions
Melon or other fresh seasonal fruit
Fresh baked cinnamon or orange rolls* (These can be purchased frozen and set out in the frig to thaw and rise the night before)
Favorite coffee or tea
Chicken Chili
6 servings
1-1/2 lbs. boneless, skinless chicken breasts, cut-up
1 Tbsp. olive oil
1 to 2 tsp. chili powder
1 jar (1 lb. 10 oz.) Ragu® Old World Style® Traditional Pasta Sauce
1 can (11 oz.) Mexican-style corn, drained
1 Tbsp. chopped fresh cilantro or parsley (optional)
Season chicken, if desired, with salt and ground black pepper
In 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat and brown chicken with chili powder
stirring occasionally
Stir in Pasta Sauce and corn
Cook 3 minutes or until chicken is thoroughly cooked and sauce is heated through
Garnish with chopped cilantro, if desired
Serve with hot rice, cornbread or pasta
Creole Shrimp
Ingredients:
5 lbs shrimp
jumbo 1 bottle french dressing
1 lb butter
1/2 cup lemon juice
1/2 cup worcestershire sauce
1 tsp tabasco sauce (more if tastes allow for it)
1 Tbsp garlic powder
INSTRUCTIONS
Place unpeeled shrimp in a large baking dish
Pour dressing and lemon juice over shrimp
cut sticks of butter into small pieces scattering over shrimp
Sprinkle mixture with seasonings
When melted, the liquid should just about cover the shrimp
Bake at 300 degrees for about 1 hour, turning frequently
June 6th, 2009 at 4:05 am
Vichelle
Backyard Garden Tomato Soup
Ingredients:
1 tablespoon olive oil
1 1/2 cups diced onions
1 sweet red pepper, diced
2 gloves garlic, minced
4 cups chopped fresh plum tomatoes or
canned crushed tomatoes
2 cups water
1/4 cup minced fresh basil
2 tablespoons minced fresh mint
Instructions:
In a 4 quart saucepan, combine the oil, onions, peppers and garlic. Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.
Add the tomatoes, water basil and mint. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
Mint and tomatoes make a beautiful pair. The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.
Nutrition Facts:
Amount Per Square: Calories 99
Fat 4.1 g, Cholesterol 0 mg,
Sodium 19 mg,
Quantity:
Serves 4
Zesty Potato Skins :
Ingredients:
6 medium red potatoes, baked (about 1 1/4 pounds)
Vegetable oil spray
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup nonfat or low-fat cottage cheese, undrained (8 ounces)
1/2 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon dried chives
1/4 teaspoon chili powder
24 slices black olives (4 large)
Instructions:
Preheat oven to 450° F.
Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut skins into quarters. Lightly spray insides of skins with vegetable oil spray.
In a small bowl, combine garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle mixture evenly on insides of potatoes.
Place skins, skin side down, on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned.
Meanwhile, combine remaining ingredients except olives in a blender or food processor.
Process until smooth.
Spoon about 1 teaspoon of the cottage cheese mixture on top of each potato skin and top with a slice of olive.
Nutrition Facts:
Servings: 8
Amount Per Serving: Calories 50
Fat 0 g, Cholesterol 0 mg
Carbohydrates 8 g, Sodium 128 mg,
Almond Slices :
Ingredients:
3 large eggs
1/3 cup sugar
3 tablespoons vegetable shortening
at room temperature
3/4 teaspoon pure almond extract
3/4 teaspoon pure vanilla extract
1-1/2 cup all purpose flour
1 teaspoon baking powder
1/2 cup golden raisins
Instructions:
Preheat oven to 350 degree’s. Prepare bottom of a 9″x13″ pan with nonstick cooking spray. With an electric mixer, beat eggs and sugar until light. Add shortening, almond extract, vanilla, flour and baking powder; mix well.
Blend in raisins.
Divide batter and arrange into two 2″ tube shaped loaves in the prepared pan. Bake 25 minutes.
Remove pan from oven; cut cookies into 1/3 inch thick slices. Turn cookies on their sides and bake 5 minutes more or until cookies are firm to the touch. Cool cookies and store in a tightly covered container.
Nutrition Facts:
Amount Per Serving: Calories 80
Fat 3 g, Cholesterol 12 mg,
Sodium 30 mg,
Apple And Pineapple Crisp:
Ingredients:
4 cups sliced peeled apples
1 (8 ounce) can crushed pineapple
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped pecans
1/3 cup melted butter or margarine
Instructions:
Preheat the oven to 350 degree’s. arrange the apples in a 9″x9″ baking dish sprayed with nonstick cooking spray. Mix the undrained pineapple and lemon juice in a bowl. Spread over the apples. Combine the brown sugar, oats, cinnamon, nutmeg and pecans in a bowl and mix well. Stir in the butter. Sprinkle over the prepared layers. Bake, covered with foil, for 30 minutes; remove the foil. Bake for 10 to 12 minutes longer or until crisp.
Nutrition Facts:
Amount Per Serving:Calories 273
Fat 13 g, Cholesterol 0 mg,
Sodium 87 mg,
Banana Boats:
Ingredients:
2 bananas
1/4 cup semisweet chocolate chips
1/4 cup miniature marshmallows
Instructions:
Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips.
Wrap each banana in aluminum foil and cook over a fire, on the barbecue or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.
Nutrition Facts:
Amount Per Serving: Calories 199
Fat 7 g, Cholesterol - mg,
Sodium 6 mg,
Banana Grape Cup With Yogurt :
Ingredients:
2 bananas, cut into 1/2 inch slices
4 cups seedless grapes, cut in half
2 cups vanilla lowfat yogurt
Instructions:
Combine all ingredients in a bowl. Toss and chill until ready to serve.
Quantity:
Makes 8 servings
Tropical Fruit Napoleons
Ingredients:
8 wonton skins
1/2 teaspoon ground cinnamon
1 pint nonfat frozen vanilla yogurt
1 kiwi, peeled and sliced
1 banana, sliced
1/2 cup pineapple chunks
2 tablespoons shredded coconut
Instructions:
Coat each side of the wonton skins with nonstick cooking spray and place on a 10″‘x15″‘ jelly-roll pan. Sprinkle with the cinnamon and bake at 375 degree’s for 5 minutes, or until golden brown.
To serve, lay out 4 wonton’s.Top with half of the frozen yogurt,then with half of the kiwis, bananas and pineapple. Repeat the layers. Sprinkle the coconut on top of the napoleons and serve them immediately.
Preparation Time: 5 minutes
Baking Time: 5 minutes
Nutrition Facts:
Amount Per Serving:Calories 193
Fat 1.2 g, Cholesterol 2 mg,
Sodium 110 mg,
Asparagus With Parmesan Cheese
Ingredients:
1 pound asparagus
1 clove garlic, minced
1 package (3 tablespoons) butter buds
1 package (1 teaspoon) chicken bouillon granules
1/4 cup water
1/4 cup grated parmesan cheese
Instructions:
Peel stems of asparagus with a vegetable peeler, then cut off any remaining tough ends. Place asparagus in a large skillet with garlic, butter buds, chicken bouillon granules and water. Cover and simmer asparagus for 3 to 5 minutes, until just tender. Turn asparagus over gently to coat in garlic-butter sauce in pan. Sprinkle each serving with parmesan cheese.
Nutrition Facts:
Amount Per Serving: Calories 77
Fat 1.15 g, Cholesterol 21.3 mg,
Sodium 75 mg,
Quantity:
Makes 4 servings
Barley “Pasta” Salad:
Ingredients:
2 cups water
1/2 cup uncooked pearl barley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 cups finely chopped seeded tomato
1 cup thinly sliced spinach
1/2 cup finely chopped green bell pepper
1/2 cup chopped seeded peeled cucumber
1/2 cup (2 ounces) diced part-skim mozzarella cheese
1/4 cup finely chopped pepperoncini peppers
2 teaspoons dry oregano
Instructions:
Bring 2 cups water to a boil in a large saucepan. Add barley;cover, reduce heat, and simmer 45 minutes. Drain and rinse with coldwater; drain.
Combine the juice, oil, and salt in large bowl; stir well with awhisk. Add barley, tomato, and remaining ingredients; toss gently tocoat.
Servings: 5
Nutrition Facts:
Amount Per Serving: Calories 153
Fat 5.2 g, Cholesterol 7 mg,
Sodium 436 mg,
Strawberries With Creamy Banana Sauce
Ingredients:
2 cups halved strawberries
1/2 cup nonfat plain yogurt
1/3 medium banana, cut up
1/2 teaspoon honey
1/4 teaspoon vanilla
Instructions:
Place the strawberries in 4 small dessert dishes.
In a blender or small food processor, blend or process the yogurt, bananas, honey and vanilla until smooth. Spoon over the strawberries. Serve immediately.
The banana sauce is also good over angel food cake.
Quantity:
Makes 4 servings
June 7th, 2009 at 7:41 am
Butch
Deep Dish Apple Cranberry Pie
4 large apples, peeled, cored and sliced
2-1/2 cups cranberries, fresh or frozen
3/4 cups sugar
1/4 cup flour
1 tsp apple pie spice
1 prepared pie crust
Stir all ingredients together in a medium sized mixing bowl and place in a 10 inch deep dish pie pan. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about an hour. Serve warm with a slice of pie crust over top of the fruit. Refrigerate any leftovers.
Serves 10. Each 3/4 cup serving: 201 calories, 6 g fat, 2.5 g saturated fat, 4 mg cholesterol, 86 mg sodium, 38 g carbohydrate, 3 g fiber, 1 g protein.
It is yummy!
Be Well!