The Best Healthy Recipes

• 1 lb ground turkey
• 1 cup white onion, diced 
• 1 Tbsp Worcestershire sauce 
• 1 green bell pepper, diced 
• 1 cup reduced-sodium beef broth
• 1/8 tsp salt
• 1/8 tsp pepper
• 8 eight-grain slim buns
• 8 slices reduced-fat provolone cheese
• 1/4 cup steak sauce 

1. In a large skillet, start to brown the turkey on medium-high heat for about 5-6 minutes. Add the onion and green bell pepper and cook another 3-4 minutes, or until the vegetables start to get tender.
2. Stir in the steak sauce, Worcestershire and beef broth. Sprinkle in the salt and pepper. Get the mixture bubbling by turning it up to high. Cook like this for about 3 minutes (most of the liquid will evaporate).
3. On a baking sheet, layout buns, separating the tops from the bottoms. On the bottom halves, spoon approximately 1/2 cup of the meat mixture and 1 slice of cheese.
4. Broil open faced sandwiches until the top bun is golden brown and the cheese is good and melty! Remove from oven and assemble and stack with desired toppings.

• 4 bell peppers, diced (I used 1 red, 1 green, 1 orange, and 1 yellow)
• 1 lb lean ground beef
• 2 Tbsp garlic, minced
• 1/2 cup green onions, diced 
• 15 oz can garbanzo beans (chickpeas), rinsed and drained
• 0.7 oz packet all-natural Italian salad dressing dry mix
• 1/4 cup Parmesan cheese, grated
• 1/2 tsp red pepper flakes
• 1 tsp extra virgin olive oil
• 1/4 cup lemon juice
• 4 celery stalks, diced 

1. Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
2. In a large skillet, add ground beef and cook over medium heat.
3. Use a fork or spatula to separate the ground beef and cook until no longer pink. Remove ground beef, place in a bowl, and set aside.
4. In same skillet, over medium heat, add olive oil, celery, garlic, peppers and green onions. Cook vegetables 4-6 minutes, until they have softened.
5. Return ground beef to skillet. Add lemon juice, Italian seasonings, red pepper flakes, garbanzo beans and 1 Tbsp water. Using a spoon, mix all ingredients together and simmer for 2-3 minutes.
6. Transfer mixture to casserole dish. Sprinkle with grated Parmesan cheese.
7. Bake for 15-20 minutes until cheese has melted.

Low Calories: 287

• spaghetti squash (1 lb)
• 1 - 1.25 oz packet taco seasoning
• 1 small onion, chopped
• 1 - 16 oz can black beans, drained and rinsed
• 1 - 4 oz can green chili peppers, diced
• 10 grain or blue tortilla shells 

1. Carefully cut the spaghetti squash in half, lengthwise. Spoon out the seeds and stringy parts from the center. Place open side down in casserole dish with 1 inch of water. Cook in microwave for 10-12 minutes or until soft. Fork out the “spaghetti” into a serving dish. Mix in the taco seasoning.
2. In a medium size frying pan, saute the onion, black beans and peppers over medium heat. Cook until onions are transparent and beans are soft, about 5 minutes. Place in separate serving dish.
3. To assemble: place your taco “meat” in the shell, top with bean mixture and garnish with your favorite toppings!

• 2 large green peppers, halved lengthwise + seeded
• 1 lb lean ground turkey
• 1 Tbsp reduced-sodium taco seasoning
• 3 Tbsp salsa
• 1/4 cup reduced-fat cheddar cheese, shredded 

1. Preheat oven to 350 degrees. Begin browning the ground turkey in a large skillet on medium heat.
2. Add 1 Tbsp of water and the seasoning to the turkey and stir.
3. Add salsa. If meat seems too dry, add a little more. Turn heat to low when turkey is heated thoroughly.
4. Add cheese and mix well.
5. Cut green peppers in half, top to bottom. Cut a semi-circle around the stem and remove the stem and seeds in one cut. Or leave the stems on like in the photo, up to you!
6. Repeat until you have four halves.
7. Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. (Beware, they are slippery and splashing boiling hot water hurts. Tongs are helpful!)
8. Place peppers in a baking dish open side up and fill with your meat mixture.
9. Bake in the oven for 20-25 minutes. Place on plates and sprinkle with the toppings of your choice.

• 1/2 lb lean ground turkey
• 1 cup onions, chopped
• 1/2 tsp garlic, minced 
• 4 - 8" La Tortilla Factory Smart & Delicious™ Low-Carb, High Fiber Tortillas
• 1 - 10 oz can enchilada sauce 
• ½ cup shredded reduced-fat, shredded cheddar cheese
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 - 15 oz can black beans, rinsed and drained 
• 1 cup reduced-fat sour cream
• ½ cup corn kernels
• ¼ cup fat-free cottage cheese
• ¼ tsp garlic powder
• 1 - 10 oz can Rotel, drained 

1. Preheat oven to 350 degrees.
2. Coat a 9 inch square baking dish with cooking spray.
3. In a large nonstick pan, cook the ground turkey, onions, garlic, chili powder and cumin over medium-high heat until onions are tender and beef is no longer pink.
4. Stir in black beans and Rotel and mix well. Remove from heat and set aside.
5. In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.
6. Place 2 tortillas overlapping on the bottom of pan.
7. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat layers.
8. Bake covered for 30-35 minutes until heated through.
9. Remove from oven and sprinkle evenly with cheese over the top of the casserole.
10. Bake uncovered for about 10 minutes or until cheese is melted.
11. Remove from oven and let sit for about 10 minutes to set.

• 1/2 cup diced onion
• 1 clove garlic, minced (or 1/2 tsp from the jar) 
• 1/2 cup low-fat cottage cheese
• 1/2 cup part-skim ricotta cheese
• 2 cups low-fat, shredded mozzarella cheese
• 1 tsp pepper
• 1 Tbsp fresh oregano, diced (or 1 tsp dried)
• 1 Tbsp fresh flat leaf parsley, diced (or 1 tsp dried)
• 1 -23.25 oz jar no-sugar-added pasta sauce
• 1 -12 oz package penne pasta

1. Preheat oven to 375 degrees. Cook penne according to the package instructions for al dente, about 10 minutes.
2. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes.
3. Turn down heat to medium-low. Add the entire jar of pasta sauce to the onion and garlic, stir.
4. Drain pasta and add to pasta sauce.
5. In a medium size bowl combine cottage cheese, ricotta, 1.5 cups of mozzarella and herbs.
6. In a 9x13 pan, add 1/2 pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella.
7. Bake in the oven for 30 minutes.

• 1/4 cup black olives, sliced 
•  3/4 cup shredded, part-skim mozzarella cheese
• 3/4 cup reduced-sodium chicken broth
• 1 tsp dried Italian seasoning
• 2 lbs boneless, skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 3/4 oz turkey pepperoni (about 40 slices), sliced in half 
• 3/4 cup shredded, part-skim mozzarella cheese

ingredients:

Instructions:

INGREDIENTS:

Vegetable oil

1 tsp. fresh ginger, minced

2 tbsp. garlic, minced

2 pounds flank steak, sliced

1/2 cup cornstarch

Green onions, sliced

1 CUP LOW SODIUM SOY SAUCE

1 CUP WATER

1 1/3 CUP DARK BROWN SUGAR

• 4 tablespoon freshly ground pepper
• 3 tablespoon garlic, chopped
• 3 lb fresh shrimp, unpeeled
• 8 tablespoon butter

Ingredients

• 1 pinch garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 (26 ounce) jar spaghetti sauce
• 1/4 cup grated Parmesan cheese

• 1 (16 ounce) package jumbo pasta shells
• 4 cups large curd cottage cheese
• 12 ounces mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 eggs, lightly beaten

Original recipe makes 8 servings

I have to have the ability to give this formula a 100 star rating…  its THAT great thus simple! This is immaculate as a starter, nibble, dessert or truly any ol' time of day! 

The cinnamon crisps could be made up to 4 days early, cooled and archived in a sealed shut holder. 

There is a touch of slashing included in this formula, I utilized one of my most loved kitchen devices to make it super speedy!  This chopper has spared me endless hours in the kitchen; I utilize this thing to cut everything…  salsa, bean stew, peppers, onions…  and on and on!  LOVE this thing! 

In any case, this salsa is remarkable and when you carry it some place, it will be one of the first things gone!  The best part is that its moderately sound (shhh!) and adored by everyone.

Ingredients

• Cinnamon Crisps
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 10 flour tortillas (10″)
• Cooking spray
• Fruit Salsa
• 2 granny smith apples
• 1 lb strawberries
• 1/2 lb raspberries
• 1 tablespoon brown sugar
• 1 lemon
• 2 kiwis
• 3 tablespoons preserves (I used raspberry)

1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

Fruit Salsa

1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
2. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.

Cook time: 10 minute(s)

Preparation time: 15 minute(s)

Number of servings (yield): 8

Broccoli Patties and Baked Cheese

• ¾     cup panko breadcrumbs
• ½     cup sharp cheddar cheese
• ⅓     cup parmesan cheese
• 2     eggs - beaten
•     salt/pepper
• 2  teaspoons vegetable oil
• ½     onion - chopped
• 1     (12 ounce) bag frozen broccoli - defrosted (or you can use fresh steamed broccoli or broccoli rabe)
• 2     cloves garlic - minced

MAKES: 8 servings

Instructions

• Clean potatoes; puncture some times with a fork. Put on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until delicate, turning once. 
• Then, in a huge skillet, melt margarine until over medium-high hotness. Include the eggs; cook and blend until set. Uproot and put aside. In the same skillet, cook frankfurter over medium hotness until no more pink; empty and put aside. 
• The point when potatoes are cool enough to handle, cut each fifty-fifty longwise. Scoop out mash, leaving slight shells. In a huge vessel, crush the mash with harsh cream. Blend in the pig meat, 1/2 glass cheddar, 1/4 container chives, parsley, salt, pepper, eggs and hotdog. Spoon into potato shells. 
• Put on a heating sheet. Prepare, uncovered, at 375° for 12-15 minutes or until warmed through. Sprinkle with remaining cheddar and chives. Present with extra acrid cream if fancied. Yield: 8 servings.

SERVES 6–8

INSTRUCTIONS