Healthy Recipe Round up

Community Leader
Registered: 07-26-1999
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!




Community Leader
Registered: 07-26-1999
Tue, 09-11-2012 - 11:25am

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


  • 1 cup all purpose flour (I use unbleached)
  • 1 cup white whole wheat flour (whole wheat flour)
  • 1/2 cup brown sugar (not packed)
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce (I use 1/2 c applesauce & 1/2 cup melted coconut oil)
  • 1-1/2 cups shredded zucchini (not packed) (note: If you put it in paper towel and squeeze out the excess liquid, it makes the cake/muffins a bit more dense)


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

Avatar for turtleemom
iVillage Member
Registered: 07-25-2007
Tue, 09-11-2012 - 1:19pm

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. 




iVillage Member
Registered: 03-30-2003
Tue, 09-11-2012 - 2:31pm

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!


Avatar for turtleemom
iVillage Member
Registered: 07-25-2007
Tue, 09-11-2012 - 2:35pm
I use to have a 3 qt , but I found that many recipes did not fit in it. Some were easy to adjust and when Zeph was little it was fine. Now he;s eating me out of house and home. I picked up a rotisserie chicken last night and he ate both breasts and a leg/thigh plus salad and mashed potatoes. Wher does he put it?

Community Leader
Registered: 07-26-1999
Tue, 09-11-2012 - 2:51pm
Jordyn doesn't like leftovers either (guess that problem is solved in a year huh. LOL!) When I do something in the crockpot I do it as a "double duty" type meal, I'll make a roast and veggies knowing that after its done I will shred up the meat and use it for hot roast beef sandwiches later in the week. I have large ones also, but was debating getting a smaller one specificly for a certain reason, which is escaping me right this moment.

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.
Community Leader
Registered: 07-26-1999
Wed, 09-12-2012 - 10:12am

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 Oatmeal


  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
Nutritional Info: 230 calories, 4g fat, 51g carbs, 8g fiber, 11g protein
Community Leader
Registered: 07-26-1999
Wed, 09-12-2012 - 10:23am

And 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
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


  • 10 oz shredded zucchini, all liquid squeezed out (I use 1 1/4 cups zucchini and 1/2 cup browned sweet italian chicken sausage)
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour (King Aurthur)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray

  • 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.

Community Leader
Registered: 07-26-1999
Wed, 09-12-2012 - 10:28am

And my second zucchini recipe:

Sausage Stuffed Zucchini Boats
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


  • 1 1/4 cups quick marinara sauce
  • 4 (31 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper (my kids don't like peppers, so we omitted these)
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco) (i used regular bulk sausage)
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp grated Parmesan cheese


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.

Community Leader
Registered: 07-26-1999
Tue, 09-25-2012 - 10:57am

How to Choose and Store the Best Fall Produce​21


How to Buy, Store and Eat In-Season Fall Fruit

Community Leader
Registered: 07-26-1999
Wed, 10-10-2012 - 4:32pm

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: