Healthy Recipes

Please feel free to share your favorite healthy recipe with the group.  Below you will  see a place to add comments and suggestions.

2 comments

  1. Maureen Watkins says:

    One of my favorite recipes for dinner (from Cooking Light): ENJOY!!!
    Whole wheat pasta with eggplant:
    YIELD: 8 servings (serving size: 1 1/4 cups pasta)
    COURSE: Main Dishes
    Ingredients

    1 (16-ounce) package whole wheat penne/ziti (or brown rice penne)
    1 tablespoon olive oil
    3 cups cubed eggplant (about 1 small)
    1 cup finely chopped onion (about 1 medium)
    3 garlic cloves, minced
    1 teaspoon salt
    1/4 teaspoon crushed red pepper
    1 (26-ounce) jar fat-free pasta sauce (can subsitute)
    1/3 cup finely chopped fresh basil (I use dry when I don’t have fresh)
    1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
    Preparation

    Cook pasta according to package directions, omitting salt and fat. Drain well.

    Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
    Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
    Nutritional Information
    Amount per serving
    Calories: 353
    Calories from fat: 18%
    Fat: 7.1g
    Saturated fat: 3.1g
    Monounsaturated fat: 2.7g
    Polyunsaturated fat: 0.4g
    Protein: 11.5g
    Carbohydrate: 56.3g
    Fiber: 5g
    Cholesterol: 17mg
    Iron: 4.2mg
    Sodium: 430mg
    Calcium: 202mg
    http://www.cookinglight.com/cooking-101/essential-ingredients/whole-grain-pastas-00400000001170/

  2. Alycia says:

    Yummy Roasted vegetables… Easy and quick to prepare, can even use a pre-cut bag of frozen vegetables.
    Pairs nicely with a chicken breast or a port tenderloin.

    Sweet potato,
    Rutabagas,
    Turnips,
    Parsnips,
    Carrots,
    Broccoli,
    Onions,
    *Squash,
    Garlic or garlic powder
    Salt, 1 tsp (I hold)
    Pepper, black, 1 tsp
    Olive Oil, just enough to lightly coat

    Directions
    USE WHATEVER VEGGIES YOU LIKE. DRIZZLE OLIVE OIL ON THEM AFTER CLEANED. PLACE IN A FOIL LINED PAN SINGLE LAYER. COOK IN OVEN AT 400 DEGREES FOR ONE HOUR OR TILL VEGGIES SOFT AND ROASTED. TURN VEGGIES AFTER 30 MIN. OF COOKING.

    Nutritional Info:
    Amount Per Serving
    Calories: 190.3
    Total Fat: 4.2 g
    Cholesterol: 0.0 mg
    Sodium: 274.2 mg
    Total Carbs: 36.2 g
    Dietary Fiber: 8.0 g
    Protein: 4.4 g

    From http://recipes.sparkpeople.com
    excellent web site with health meals for every occasion. They even have an App
    Enjoy!

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