Healthy Recipe Round up
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Healthy Recipe Round up
| Tue, 09-11-2012 - 11:15am |
Okay, now that I found a cute name for the thread, here goes. In response to some member looking for healthier recipes for their families, and some members that already are on track and have great ideas, I thought we'd start a Healthy Recipe thread for ideas, recipes, good recipe sites, etc. Feel free to add recipes, links, comments, questions, whatever your heart desires!
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I'm going to try and stick with recipes I've actually tried at home already. I have a stack of them to try at the moment, but this one so far is the tried and true on that the kids love and gobble up every single time I make. I make them into muffins and leave them in a bag on the counter and the kids take them as they please, for lunches, breakfast, snacks, whatever. I also am putting the original recipe in, but I am adding my slight modifications to the recipe in parenthesis in red. This one also has the nutritional stats, so I'll put that at the end as well as the original site I got it from.
Low-Fat Chocolate Chip Zucchini Bread
Ingredients:
Directions:
Preheat oven to 325°.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
Add chocolate chips and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
Pour batter into a large 9x5 inch loaf pan.
Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Nutritional Stats:
Servings: 16 • Serving Size: 1 slice • WW Points+: 4 pts
Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg
As Muffins:
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 175.6 • Fat: 5.7 g • Protein: 3.4 g • Carb: 31.9 g • Fiber: 3.2 g • Sugar: 15.5 g
Sodium: 248.4 mg
http://www.skinnytaste.com/2011/07/low-fat-chocolate-chip-zucchini-bread.html
Asian Slaw Bowls
1 head of schredded cabbage (I buy green and purple cabbage and mix them)
2 shredded carrots
2 handfulls of fresh sugar snap or snow peas
sliced water chestnuts (I buy fresh packaged, but canned would work)
bunch of green onions
2 cups fresh pineapple cut into chunks (canned would work also)
boneless skinless chicken breasts (1 per person)
1/3 cup ginger sesame salad dressing (We've expereimented with different ones and like a low fat one with no preservatives)
Mix all but chicken with the salad dressing and refrigerate for 2 hours
Brush the chicken breast with the same dressing and grill or broil until done.
Slice and serve in bowls over cabbage mixture
This is an easy lunch or dinner and it's good without the chicken also. I like that the only 'not in it's original form' ingredient is the dressing.
Here's a question.
Anyone use the smaller crockpots (like a 3 quart size one) to cook meals in?
I have a 6 qt one. But with only 3 of us here now, AND the fact that my 15 year old dislikes leftovers (pain in the neck teenager) I have no interest in making huge batches of food for half of it to go to waste. Looked online and found this really cute little crockpot (a 2 qt size) that would work for us. I wouldn't get rid of the big one the college kid will eventually return home to the nest LOL.
Not to mention the 15 year old has brought her boyfriend over to eat. Oh man- really glad I didn't have teenage boys!
Cheryl
I know for a while I was getting a magazine in the mail that was specifically recipes for 2 people, targeted towards older couples with no kids in the house any longer and it was nice to have for portion sizes and everything. I have to imagine you could find some internet site with the same type of recipes.
Okay, I don't know if this is completely considered "healthy", I'll add the nutritional stats at the end and let you decide, but I thought it was a good out of the ordinary breakfast that is super quick and easy to prepare the night before and grab and go the next morning. I've eaten it the last two days at work. I personally am not a huge oatmeal fan, unless its in oatmeal cookies, but its pretty good, and today I added some granola into it also.
Raspberry Vanilla Refrigerator OatmealAnd next, since its late in the season and zucchini is at its peak, here are two (more) zucchini recipes (can you tell we've been eating a lot of zucchini lately, LOL!):
Crust-less Zucchini Pie
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg
Ingredients:
Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.
Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
http://www.skinnytaste.com/2012/07/crust-less-summer-zucchini-pie.html
And my second zucchini recipe:
Sausage Stuffed Zucchini Boats
Skinnytaste.com
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg
Ingredients:
Directions:
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water. (I totally overlooked this step the first time I made them and the recipe turned out just fine. I think the only thing this does is make sure that the zucchini is plenty soft and isn't crunchy at all).
Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
http://www.skinnytaste.com/2012/07/sausage-stuffed-zucchini-boats.html
How to Choose and Store the Best Fall Produce
http://www.ivillage.com/season-vegetables/3-b-285221
How to Buy, Store and Eat In-Season Fall Fruit
http://www.ivillage.com/season-fruits/3-b-286343
Found a nice fall Chicken Pot Pie recipe, if I knew how to convert it to a crock pot recipe I would, I may try this this weekend and see if I can get it to translate to the crock pot:
http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html#more
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