Give Me Your HEALTHY Recipes

I am menu planning and need some new ideas. :D

What do you mean exactly by 'healthy'?

Here's one we had last night and it was SO good!

Baked Salmon


4 salmon filets
1 cup fresh sliced mushrooms
1 cup spinach-I used frozen, and just defrosted and drained it
1 small tomato-diced
1/3 cup Kraft Sun-Dried Tomato Vinagrette dressing


Put filets, skin side down, in greased baking dish. Mix other ingredients together and spoon over filets. Bake at 375 for 25-35 minutes.


I served this with plain white rice and a loaf of french bread. Even the kids liked it-minus the veggies.

One of my favorites. I had never tried Chicken Thighs before this, and I love the darker meat flavor. I serve this with some green veggie and steamed new potatoes w/a little olive oil, lemon juice, dill, and s&p. Yummy.

Kandi, do you have a subscription to Cooking Light mag? I couldn't live w/o that, and access to their website.

Orange-Crumbed Baked Chicken


Makes 4 Servings

2 T Orange Juice
2 T Dijon Mustard
1/2 tsp reduced-sodium soy sauce
3/4 cup whole-wheat cracker crumbs
1 T grated orange zest
1/4 tsp onion powder
1/4 tsp freshly ground pepper

1. Preheat the oven to 350; spray a nonstick backing sheet with nonstick cooking spray.

2. In a small bowl, combine the OJ, mustard, and soy sauce. On a sheet of wax paper, combine the cracker crumbs orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer

3 points per serving

One of my favorites. I had never tried Chicken Thighs before this, and I love the darker meat flavor. I serve this with some green veggie and steamed new potatoes w/a little olive oil, lemon juice, dill, and s&p. Yummy.

Kandi, do you have a subscription to Cooking Light mag? I couldn't live w/o that, and access to their website.

Orange-Crumbed Baked Chicken


Makes 4 Servings

2 T Orange Juice
2 T Dijon Mustard
1/2 tsp reduced-sodium soy sauce
3/4 cup whole-wheat cracker crumbs
1 T grated orange zest
1/4 tsp onion powder
1/4 tsp freshly ground pepper

1. Preheat the oven to 350; spray a nonstick backing sheet with nonstick cooking spray.

2. In a small bowl, combine the OJ, mustard, and soy sauce. On a sheet of wax paper, combine the cracker crumbs orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer

3 points per serving

I just subscribed to it last week! :clap

Also, THANKYOU for that recipe. I accidently bought chicken thighs last week and had no idea what to make. Cool!

Bonny,
Do you think this recipe would work with Tilapia?

Here's one we had last night and it was SO good!

Baked Salmon


4 salmon filets
1 cup fresh sliced mushrooms
1 cup spinach-I used frozen, and just defrosted and drained it
1 small tomato-diced
1/3 cup Kraft Sun-Dried Tomato Vinagrette dressing


Put filets, skin side down, in greased baking dish. Mix other ingredients together and spoon over filets. Bake at 375 for 25-35 minutes.


I served this with plain white rice and a loaf of french bread. Even the kids liked it-minus the veggies.

I just subscribed to it last week! :clap

Also, THANKYOU for that recipe. I accidently bought chicken thighs last week and had no idea what to make. Cool!

Kandi, I forgot to say that I double the breading and liquid stuff and cook all the thighs that come in the package. These hold up well for leftovers. Also, I can be satisfied with just one, but Todd and Leo will eat at least two.

Italian Salad

Light Italian Dressing
Bagged Salad Mix
Bacon bits
diced ham
Cooked Vegetable noodles
parmesean cheese


I toss all this together and it is a filling cold meal for spring/summertime.

do you have a subscription to Cooking Light mag? I couldn't live w/o that, and access to their website.
So you really like this mag a lot? My mom said she had it for a while, and wasn't crazy about the recipes. I love Quick Cooking, but most of the recipes are high fat & Calorie...

I have Cooking Light too and love it!!!!!!!!!

Is this healthy? If not, lie to me because I think it is. Hehehe

Easy Bow Tie
1/4 cup olive oil
4 garlic cloves, chopped
6-9 carrots, peeled and cut into 1/4 inch slices (I use baby carrots and cut them in half)
2 cups broccoli flowerets
4 small zucchini, trimmed and sliced into 1/4 in. thick slices
1 red pepper, cored, seeded and julienned
1 green pepper, cored, seeded and julienned
1 yellow pepper, cored, seeded and julienned
1 pounf bow tie pasta (farfalle)
Lawry's seasoned salt
Lawry's seasoned pepper
Lawry's garlic salt
Garlic powder
Fresh basil
Parmesan cheese

Directions
In a large saute pan, heat the olive oil over moderatly high heat. Add the garlic and saute until sotened, about 1 minute, stirring often.
Add the carrots and cook until tender, 8-10 minutes. Stir constantly to prevent sticking.
Add spices as you add each additional vegetable.
Add the broccoli and zucchini and saute for another 3 - 4 minutes, stirring frequently.
Add the peppers and cook for 2 more minutes, stirring constantly.
Add more olive oil if needed and more seasonings according to taste.

Add vegetables to cooked/drained pasta and toss. Add parmesan cheese and garnish with basil.

I have changed it to add only vegetables we like, so play around with it.

Holly - those Veggie Enchiladas rock!!!!!!!!!!! They were sooooooo yummy. Thanks for the recipe!

These are really yummy - they take a bit to make but really good. I use refried black beans which I found at Super Target. Not sure who else carries them....


Black Bean and Cheese Enchiladas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Low Fat
Mexican Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Vegetable oil
1/2 cup Green onions -- sliced
1 teaspoon Garlic -- minced
12 ounces Canned tomatillos
4 ounces Canned green chilies -- chopped
1/2 cup Fresh cilantro -- chopped
1 tablespoon Dried oregano
1 cup Low-sodium chicken broth
12 Whole wheat tortillas -- 8"
15 ounces Canned black beans
8 ounces Fat-free Monterey Jack -- cheese, shredded, He

Heat oven to 350 F. To make sauce, cook green onions and garlic in oil
until tender. Add tomatillos, green chilies, cilantro and oregano.=
Continue cooking until sauce comes to a boil; reduce heat to low and
continue cooking about 10 minutes. Pour sauce into blender container. Cover
and blend on high speed until smooth.
Return to saucepan and stir in chicken broth. Cook over medium heat about
15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black
beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling.=
Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking
spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is
hot. 12 Servings, each 286 calories, 15 g protein, 5 g fat, 3=
mg cholesterol.

My mom and I just made these stuffed green peppers lasts night and they were really delish!! Hopefully they're considered healthy. :lol We used brown rice to "health" it up a bit as well.

------------------------------------------------------------
STUFFED GREEN PEPPERS

<TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in" cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR style="mso-yfti-irow: 0; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 50%; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width="50%">6 green bell peppers
salt to taste<O:p</O:p
1 pound ground beef<O:p</O:p
1/3 cup chopped onion<O:p</O:p
salt and pepper to taste<O:p</O:p
1 (14.5 ounce) can whole <O:p</O:p
peeled tomatoes, chopped<O:p</O:p
1 teaspoon Worcestershire sauce<O:p</O:p



</TD><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 50%; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width="50%">
1/2 cup uncooked rice<O:p</O:p
1/2 cup water<O:p</O:p
1 cup shredded Cheddar cheese<O:p</O:p<O:p</O:p
2 (10.75oz) cans <O:p</O:pcondensed tomato soup<O:p</O:p
water as needed
<O:p</O:p



</TD></TR></TBODY></TABLE>
DIRECTIONS:<O:p</O:p
<TABLE class=MsoNormalTable style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in" cellSpacing=0 cellPadding=0 border=0><TBODY><TR style="mso-yfti-irow: 0"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 3.3pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>1.<O:p</O:p



</TD><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 3.3pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 1"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 3.3pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>2.<O:p</O:p



</TD><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 3.3pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 2"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 3.3pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>3.<O:p</O:p



</TD><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 3.3pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 3; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 3.3pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>4.<O:p</O:p



</TD><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 3.3pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.<O:p</O:p



</TD></TR></TBODY></TABLE>
<O:p</O:p

Holly - those Veggie Enchiladas rock!!!!!!!!!!! They were sooooooo yummy. Thanks for the recipe!

Yay! I"m so glad! Which enchilada sauce did you use?