Healthy Food Recipes

Basque Salad

2006-02-15T13:10:00.000-08:00

Ingredients:

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced

Dressing:

1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
chopped fresh parsley

Preparation:

In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.

Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Bon appetite

Asian Tuna Patties

2006-02-13T12:08:00.000-08:00

A delicious, fast, and different way to eat tuna. Everyone who has tried this has asked for the recipe.

Ingredients:

2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil

Preparation:

In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

Bon appetite

American-Italian Pasta Salad

2006-02-12T13:37:00.000-08:00

Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck.

Ingredients:

1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk

Preparation:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.

In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Bon appetite

Gourmet Tuna Salad

2006-02-11T13:59:00.000-08:00

The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.

Ingredients:

1 (12 ounce) can albacore tuna in water, drained and flaked
2 green onions, chopped
1 stalk celery, diced
1/4 cup pimento-stuffed green olives, chopped
2 tablespoons capers, chopped
1/4 cup blanched slivered almonds
1 dash Worcestershire sauce
1/2 cup mayonnaise
1/4 cup sour cream

Preparation:

In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.

In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.

Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Bon appetite

Romanov Russian Black Bread

2006-02-09T13:45:00.000-08:00

Delicious traditional Russian black bread.
Original recipe yield: 1 - (2 pound) loaf

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)
1/3 cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed

Preparation:

In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.

Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.

Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.

Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.

Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

Bon appetite

Bean and Meat Soup

2006-02-08T11:52:00.000-08:00

A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread.

Original recipe yield: 6 servings.

Ingredients:

2 tablespoons vegetable oil
1/2 pound bacon, chopped
1/2 pound sliced deli turkey meat, torn into pieces
1 onion, sliced
1 (14.25 ounce) can tomato puree
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 pinch salt
1 pinch ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed

preparation:

Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.

Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.

Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Bon appetite

Shieldzini

2006-02-07T11:56:00.000-08:00

Sheildzini is a Japanese cucumber salad. It is very simple to put together, and very delicious. Do not prepare too far in advance as cucumbers become soggy. If the skins are tough or bitter, peel the cucumbers before preparing salad.

Original recipe yield: 8 servings.

Ingredients:

3 cucumbers
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons white sugar
3 tablespoons rice wine vinegar
3 tablespoons soy sauce

Preparation:

Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.

In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.

Bon appetite

Tuna Salad With Fresh Dill

2006-02-04T12:41:00.000-08:00

An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Original recipe yield: 5 servings

Ingredients:

1 (6 ounce) can tuna
1/4 cup diced celery
1/4 cup chopped fresh dill weed
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onion
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1/2 teaspoon prepared Dijon-style mustard

Preparation

In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

Bon appetite

Delicious Potato Salad Bake

2006-01-31T11:58:00.000-08:00

This is a wonderful, easy to make warm potato salad served at barbecues. You can use either Cheddar or mozzarella cheese in this healthy recipe.

Original recipe yield: 6 servings.

Ingredients:

8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste

Preparation:

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.

Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.

Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

Bon appetite

Asian Pear Salad

2006-01-30T13:20:00.000-08:00

Ingredients:

2 Asian pears, peeled, cored and chopped
1/2 shallot, minced
1 1/4 teaspoons diced fresh ginger
1 cup water
1/2 vanilla bean stick, scored in half
1 1/2 tablespoons sherry vinegar
1 tablespoon mirin
1 ounce soybean oil
Salt
Black pepper
1/4 pound baby greens
1/2 carrot, shredded (optional)

Preparation:

In a 1-quart saucepan, cook the pears with the shallot, ginger, and water over medium heat until soft. Strain and set aside to cool. Once at room temperature, puree one of the pears and strain through a sieve.

Remove the seeds from the vanilla bean and mix them into the puree. Discard the pod. Add the sherry vinegar and mirin and process in a blender or food processor. Slowly add the oil to emulsify. Season with the salt and pepper. Dice the remaining pear for garnish.

To serve, toss the baby greens well with the pear mixture. Divide among 4 serving plates and garnish with the shredded carrot (if using) and the diced pear.

Bon appetite

Beef and Broccoli

2006-01-29T04:30:00.000-08:00

Beef and Broccoli is delicious over rice or oriental noodles. A quick dinner idea! Use 1 (16 ounce) bag frozen broccoli instead of fresh broccoli if you prefer."

Original recipe yield: 4 servings.

Beef and Broccoli

Ingredients:

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets
1 (.87 ounce) package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick Gourmet Collection Cracked Black Pepper

Preparation:

In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 minutes; add in broccoli.

Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Bon appetite

American-Style Red Beans and Rice

2006-01-27T13:18:00.000-08:00

Ingredients:

1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice

Preparation:

In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.

Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Bon appetite

Bacon and Date Appetizer

2006-01-26T12:05:00.000-08:00

An easy, quick appetizer. Dates are stuffed with almonds and wrapped in bacon!
Original recipe yield: 6 servings.

Ingredients:

1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon

Preparation:

Preheat the broiler.

Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.

Broil 10 minutes, or until bacon is evenly brown and crisp.

Bon appetite

Baked Cheesy Veggie Chicken Pasta

2006-01-25T12:54:00.000-08:00

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.
Original recipe yield: 12 servings

Ingredients:

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk

Preparation:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.

Preheat oven to 370 degrees F (180 degrees C).

Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Bon appetite

Beef Enchiladas

2006-01-22T13:06:00.000-08:00

Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.

Original recipe yield: 6 servings.

Ingredients:

1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.

Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.

Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.

Bake 30 minutes in the preheated oven, or until hot and bubbly.

Bon appetite

Hummus

2006-01-21T12:35:00.000-08:00

Hummus
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.

Ingredients:

2 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon sesame seeds
salt and pepper to taste

Preparation:

In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.

Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

Bon appetite

Cabbage Salad

2006-01-20T12:21:00.000-08:00

An excellent low-cab salad with cabbage and carrots

Ingredients:

1/2 medium head cabbage, chopped
2 carrots, shredded
1 green onion, chopped
1/2 cup mayonnaise
salt and pepper to taste

Preparation:

In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve

Bon appetite

Bacon Ranch Pea Salad

2006-01-19T09:57:00.000-08:00

This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!"
Original recipe yield: 4 servings

Ingredients:
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese

Preparation:

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.

In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

Bon appetite

Creamy Pesto Shrimp

2006-01-17T14:14:00.000-08:00

it's also great when made with crab meat instead of the shrimp. This meal is very healthy
Original recipe yield: 8 servings.

Creamy Pesto Shrimp

Ingredients:

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Preparation:

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Bon appetite

Banana Tortilla Snacks

2006-01-16T13:04:00.000-08:00

ingredients:

1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins

Preparation:

Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.

Bon apetite

Bacon Wrapped Barbeque Shrimp

2006-01-15T12:20:00.000-08:00

Ingredients:

16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste

Preparation:

Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!

Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.

Preheat oven to 450 degrees F (230 degrees C).

Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

Bon appetite

Herbed Cream Cheese With Scallions and Tuna

2006-01-14T13:12:00.000-08:00

Herbed Creamed Cheese With Scallions and Tuna brings together three kid pleasers: tuna, cream cheese and bagels.
Original recipe yield: 4 servings.

Ingredients:

3 scallions (green onions), roughly chopped
1 teaspoon grated lemon zest (peel)
1 teaspoon dried basil
2 teaspoons lemon juice
8 ounces light cream cheese
6 ounces canned white albacore tuna, drained and broken into small chunks
Salt and pepper, to taste

Preparation:

Process scallions, zest and basil in a food processor until minced. Add lemon juice and cream cheese; pulse until combined. Transfer to a small bowl. Stir in tuna, and season with salt and pepper. Refrigerate.

Bon appetite

Calamari Salad

2006-01-13T13:32:00.001-08:00

This is a Southwestern style marinated calamari salad, which is healthy.
Original recipe yield: 8 servings.

Ingredients:

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 cup dry white wine
1 cup water
1 pound squid, cleaned and cut into rings and tentacles
1 cup chopped celery
1/2 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
1 cup jicama, peeled and shredded
1 jalapeno pepper, finely chopped

Preparation:

In a small bowl, mix the olive oil, red wine vinegar, and garlic.

In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.

In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.

Bon appetite

Calamari Salad

2006-01-13T13:32:00.000-08:00

Cheese and Tomato Fondue

2006-01-12T13:09:00.000-08:00

diabetic recipe

Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Original recipe yield: 3 cups

Ingredients:

2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded

Preparation:

In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.

Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Bon appetite