Healthy Recipe Ideas

[judyblume14]

In the spirit of many of us trying to be healthier - let's use this thread as a place to collect and share no-so-bad-for-you recipes.

It would be helpful if at the top of your post if you indicated if your recipe is vegetarian / paleo / gluten-free, etc - in case anyone is trying to search specifically for a certain kind of recipe.

Remember - healthy doesn't always mean "fat-free" or "NO CARBS!"

How about we aim for "better-for-you" than "this will make you skinny" 

[judyblume14]

Breakfast Hash
Paleo

Half-pound of raw bacon, cut up into little pieces
one large sweet potato, diced
one medium onion, diced
one pepper (whatever color you like), diced
half-pound of brussels sprouts, chopped or shaved

Throw all ingredients (except sprouts)in a casserole dish and mix around. No need for cooking oil, the fat from the bacon is enough. Put in 400 degree oven checking and mixing every 15-ish minutes. Once bacon is nearly done, add the brussels sprouts in. Continue checking every 15 minutes. It seems to take about 1:15

Make it vegetarian by omitting the bacon, but make sure to use a littl cooking fat to replace it - coconut oil would be my go-to.

This recipe is totally made up and can be modified however. I swap out veggies. Sometimes do asparagus instead of brussels sprouts, change up the color of the pepper, or add cherry tomatoes towards the end.
This makes enough for about 8-10 small-ish services. I've been making this every Sunday and it's enough for hubs and I to each have a quick breakfast each morning. We heat up a little in the microwave, and add a fried egg on top.

We have always been breakfast skippers. I find that this is super yummy, we don't get sick of it. It adds zero time to our morning routine because I just microwave the has and fry the egg while getting LO's diaper bag together for the day.

And the the added protein of the bacon and egg keep our bellies full til lunch. though with BFing, I usually still have a morning snack of berries with either cottage cheese of oatmeal.

[doglover31]

Love this idea! One of my faves when I am trying to be healthier!

2-Ingredient Slow Cooker Salsa Chicken

Ingredients:

•4 boneless, skinless chicken breasts*
•2 cups favorite salsa
•salt and pepper


Directions:


Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)

I usually serve with brown rice and black beans!

[Deleted]

Great idea! I love recipe threads.
I am all about these right now. We made them a week ago and I've been thinking about them ever since.

Vegetarian portobello burgers
2 cups portabella mushrooms, cubed (smaller pieces); gills removed
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
Olive oil
Instructions
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce

[Deleted]

Can't go wrong with a vegetarian panini

6 oz jar marinated artichoke hearts
butter, for spreading
4 slices Sourdough bread
2 Tbsp sour cream
1 cup spinach
1 1/2 cup shredded mozzarella cheese
Directions:

Cut the artichoke hearts into pieces, set aside.

Spread butter on the outside of the Panella bread and 1 Tbsp of sour cream on the inside of the bread. Flip the bread so the buttered side is face down. Layer the spinach, artichoke hearts and mozzarella cheese on one slice of bread. Close the sandwich with the other slice and cut in half. Repeat with remaining ingredients for a second sandwich.

Preheat your panini press, usually set to panini or grill on medium-high. Place the sandwich halves in and close the lid. Cook for 3-5 minutes or until cheese melts and grill lines form on the bread.

[jt2378]

These all sound awesome ladies!! thanks for sharing

[lbonga1]

Vegetarian Chili Cornbread Skillet
Could also easily be made gluten-free, or sub ground turkey for some/all of the beans

For the Chili
1 Tbsp olive oil
2 cloves garlic
1 small onion
1 jalapeño (optional)
¼ cup tomato paste
1 (15 oz.) can fire roasted tomatoes
3 (15 oz.) cans beans (kidney, pinto, black)
1 Tbsp chili powder
½ tsp cumin
½ tsp oregano
1 tsp salt
1 cup shredded cheddar

For the Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour (can sub gluten-free flour mix)
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup milk
1 large egg
¼ cup vegetable oil

Instructions
1. Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the olive oil, onion, garlic, and jalapeño to a large, oven safe skillet. Sauté over medium heat for five minutes, or until the onions are soft and translucent.
2. Drain the beans in a colander and rinse them briefly with cool water. Add the tomato paste, diced tomatoes, and rinsed beans to the skillet. Stir to combine. If the mixture too thick to stir, add ¼ to ½ cup of water.
3. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and then allow the mixture to heat through. Taste the chili and adjust the seasonings if needed (for extra heat, add a pinch of cayenne pepper).
4. Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl or large measuring cup, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl of dry ingredients and stir just until everything is moistened.
5. Make sure the chili is spread evenly in the skillet and then sprinkle the cheddar cheese over top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until everything is evenly covered.
6. Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. Divide the skillet into 8 portions (cut into wedges) and then serve.

[thelittlesrunmylife]

Southwest Chopped Salad -- vegan gluten free vegetarian

This southwest chopped salad is one of our favorites right now! It wouldn't let me copy the recipe on here (creaking Pinterest app) you can search it through Pinterest or here's the link:

www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?m=1

Sorry, I'm a link dunce on here lol.

I also grill steak or chicken and slice to add and just use our favorite dressing. My mom made the dressing and said it wasn't so great.

Enjoy!!

[vavavictoria]

Jun 11, 2015 8:12:37 GMT -5 doglover31 said:

Love this idea! One of my faves when I am trying to be healthier!

2-Ingredient Slow Cooker Salsa Chicken

Ingredients:

•4 boneless, skinless chicken breasts*
•2 cups favorite salsa
•salt and pepper


Directions:


Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)

I usually serve with brown rice and black beans!

I make this all the time. I use Chicken thighs sometimes instead of breasts and they are good too. A little more fat for satiety. Sometimes with rice, Sometimes with veggies and my favorite is on a baked potato. I haven't tried it with a baked sweet potato yet. Don't know if the sweet will go with the salsa.
Edit to add. I add a can of heb charro beans in the last hour in the crock pot.

[judyblume14]

@lildiamondeyes
I started this thread like 10 years ago, but we can revive it

[judyblume14]

Enchilada Chicken Stew
What you need:
• 2lbs chicken breasts
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (4oz) can of chopped jalapenos
• 1 (4oz) can of chopped green chiles
• 2 tablespoons coconut oil
• 1 (14oz) can of diced tomatoes
• 1 (7 oz) can tomato sauce
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• salt and pepper, to taste
• bundle of cilantro, to garnish
• avocado, to garnish
How you make it:
1. Place chicken breasts in crock pot
2. Add the rest of the ingredients on top, in any order.
3. Cook on low for 8-10
4. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
5. Top with avocado

[judyblume14]

Stove Top Cashew Chicken Soup with Kale
What you need:
• 1-2 Tbs fat of choice (I used coconut oil)
• 3 shallots, thinly sliced
• 1 Tbs grated fresh ginger (or 1 tsp dried)
• 1 Tbs garlic, minced or pressed (about 3 cloves)
• 8 oz chicken breast, sliced or cubed
• ¼ tsp cayenne pepper
• 4-6 cups chicken broth
• 1 can fire-roasted diced tomatoes
• 2 chayote squashes, cut into chunks (or another vegetable, see description)
• 1 bunch kale, stemmed and torn into pieces
• ½ cup creamy cashew butter, peanut butter, or a combination of both (or you could try sunflower seed butter)
• Salt and pepper to taste
• Crushed cashews or peanuts for garnish (1-2 oz)
How you make it:
1. Heat oil over medium – medium high heat.
2. Turn heat down to medium and add ginger, garlic, and cayenne. Cook for about a minute and then add the chicken and cook until starting to color.
3. Add 4 cups of broth, bring to a boil, and reduce to a simmer. Add tomatoes, chayote and kale. Simmer, stirring occasionally, until veggies are tender and chicken is cooked through. Add more broth if desired.
4. Mix some of the broth with the cashew or peanut butter, then stir into soup.
5. Add salt and pepper to taste.

[jt2378]

Thanks judyblume14, I copied this somewhere for future reference!

[vavavictoria]

@giamia923 I was thinking the same thing

[judyblume14]

designaddiction - here it is.

Anyone have any new recipes??

[designaddiction]

Thanks judyblume14.

[doglover31]

I have a ton (we have been eating healthier lately)

www.skinnytaste.com/sausage-stuffed-zucchini-boats/

This was delicious!

[doglover31]

www.skinnytaste.com/zucchini-lasagna/

You don't even miss the noodles with this recipe.

[doglover31]

www.skinnytaste.com/crock-pot-buffalo-chicken-lettuce-wraps/

I haven't made this in awhile, but its a crock pot meal so super easy

[doglover31]

www.julieseatsandtreats.com/pineapple-chicken-kabobs/#_a5y_p=2079913

I made this Monday night, and it was so good. I used a Foreman grill inside instead of grilling outside. You could probably bake in the oven too.

[doglover31]

www.cookingclassy.com/2015/04/greek-chicken-kebabs-with-tzatziki-sauce/

I made these with out the tzatziki sauce and sprinkled feta on top.

[doglover31]

www.wellplated.com/fajita-chicken-kebab-recipe/

I had these just off the skewer, but H had a low carb tortilla with his.

[doglover31]

Garlic Parmesan Chicken and Spinach
deidrap8.blogspot.com/2014/11/garlic-parmesan-chicken-with-spinach.html

Pineapple Cucumber Salad
www.momontimeout.com/2014/06/pineapple-cucumber-salad/

Easy Oven Fajitas
www.budgetbytes.com/2013/02/oven-fajitas/

Philly CheeseSteak Stuffed Peppers
peaceloveandlowcarb.com/philly-cheesesteak-stuffed-peppers-low-carb-gluten-free/

[judyblume14]

Apr 21, 2016 8:40:34 GMT -5 doglover31 said:

www.julieseatsandtreats.com/pineapple-chicken-kabobs/#_a5y_p=2079913

I made this Monday night, and it was so good. I used a Foreman grill inside instead of grilling outside. You could probably bake in the oven too.

We bake kabobs sometimes.  Since it takes a little longer than grilling. It works, but the chicken can definitely dry out - use a marinade!

[doglover31]

Ok, sorry I was blowing this thread up with links. I am trying to think of others I have made recently.

I used MyFitnessPal Recipe Calculator to figure out nutrition content on everything.

I recommend the Skinnytaste website. Everything I have tried from her is awesome and she breaks down the nutrition facts for you.

[doglover31]

Apr 21, 2016 8:44:36 GMT -5 judyblume14 said:

Apr 21, 2016 8:40:34 GMT -5 doglover31 said:

www.julieseatsandtreats.com/pineapple-chicken-kabobs/#_a5y_p=2079913

I made this Monday night, and it was so good. I used a Foreman grill inside instead of grilling outside. You could probably bake in the oven too.

We bake kabobs sometimes.  Since it takes a little longer than grilling. It works, but the chicken can definitely dry out - use a marinade!

Yes! Everytime we do kabobs, I marinate the chicken for 30-45 minutes. 

[judyblume14]

A few light summery salads that aren't boring.

Watermelon Feta Mint Salad

Canteloupe and Avocado Salad with Honey Lime Dressing

Bean Corn and Avocado Salad

[melw629]

doglover31 these all look amazing.

I make this a lot, especially in the summer. Easy to make ahead and throw on top of a bowl of mixed greens at dinner time.

www.epicurious.com/recipes/food/views/spicy-chicken-salad-with-bell-pepper-and-cilantro-4333