Team's Healthy Recipes 2024 Has Moved to Discussion Thread

316Judith

I encourage you all to share and post your favorite recipes here that you have either created yourself or made from one of your Family or Friend's Cookbooks.

Let's Create and Build Up and Have a Great Recipe File of our own here. 😋

Today I start you off with a Healthy Smoothie

Raspberry Smoothie

Ingredients:

* 1/2 cup of skim milk or almond vanilla milk
* 1/2 cup of plain yogurt or vanilla Greek
* 1/2 cup of raspberries (fresh or frozen)
* 1 teaspoon of honey (optional)

1. Mix all ingredients together in blender until smooth

Healthy Smoothie Add-Ins

Flax seed 1 tablespoon Contains fiber, omega-3 fatty acids, helps regulate blood sugar

White chia seeds 1 tablespoon Plant based source of omega-3 fats, high in minerals and antioxidants

Protein powder 1 scoop Helps maintain healthy muscles and tissue, helps control blood sugar levels.

* To sweeten your smoothie you can add a teaspoon of organic honey, agave nectar or 1/2 of a banana.

316Judith

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Prep: 15 mins
Cook:1 hr 30 mins
Total:1 hr 45 mins
8 Servings

Ingredients

* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 pound sweet potatoes, peeled and cubed
* 2 tablespoons olive oil
* salt and ground black pepper to taste
* 8 slices applewood-smoked bacon
* 1 tablespoon butter
* 1 large onion, chopped
* 2 cloves garlic, chopped
* ½ cup white wine
* 1 ½ quarts chicken stock
* 1 ½ cups half-and-half
* 1 teaspoon ground nutmeg

Directions

* Step 1 Preheat oven to 375 degrees F (190 degrees C)

* Step 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.

* Step 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes

* Step 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.

* Step 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes

* Step 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes

* Step 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes

* Step 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.

* Step 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon

Per Serving: Nutritional Facts

282 calories; protein 7.5g; carbohydrates 30.1g; fat 14.6g; cholesterol 31.2mg; sodium 788.1mg. Full Nutrition

316Judith

Super Moist Banana Bread (A SP Recipe)

Nutritional Info
* Servings Per Recipe: 14
* Amount Per Serving
* Calories: 208.5
* Total Fat: 7.2 g
* Cholesterol: 44.2 mg
* Sodium: 140.4 mg
* Total Carbs: 34.4 g
* Dietary Fiber: 1.0 g
* Protein: 2.8 g

Introduction
At 208 calories a piece, let's face it: This moist banana bread is more of a cake then a bread! Sooooo good though. My favourite banana bread recipe.

Minutes to Prepare: 15
Minutes to Cook: 50
Number of Servings: 14


Ingredients
* * 1/2 cup (1 stick) Butter, softened
* * 1 1/4 cups Granulated Sugar
* * 2 Eggs
* * 4 tbsp. Sour Cream
* * 1 1/2 cups Flour, all-purpose (white)
* * 1 tsp. Baking Soda
* * 1 tsp. Vanilla Extract
* * 1.5 cups (2-3) ripe Bananas, mashed (NOTE: Original recipe called for 1 cup and baked a little less, but I usually use more banana and bake it a wee bit longer. The tracker includes the extra bit of banana!)

Directions
1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread.
8. Makes 1 loaf, cut into 14 slices about 5/8" thick each.
9. Enjoy!

316Judith

3-Ingredient Mango Smoothie

Prep Time: 5 minutes Yield: 1 Serving

INGREDIENTS

* 1 cup frozen mango chunks
* 1/2 cup Greek yogurt
* 1 cup Almond Breeze Unsweetened Vanilla Almondmilk

INSTRUCTIONS

1. Place all ingredients in a high-powered blender and blend until smooth.
2. Pour into a glass, top with a few mango chunks and enjoy.
3. I also use 1 cup tropical frozen fruit instead of mango
4. and can also use half cup of frozen fruit and 1 half frozen banana!

316Judith

Turkey Chili

* Level: Easy
* Total: 1 hr 20 min
* Prep: 20 min
* Cook: 1 hr
* Yield: 5 (1-cup) servings

Ingredients

1 tablespoon olive oil

1 cup chopped sweet onions

1 tablespoon minced garlic

1/4 cup chopped yellow bell peppers

1 pound ground turkey

1 (28-ounce) can crushed organic tomatoes, undrained

1 (16-ounce) can red kidney beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon sugar

2 cups low-sodium chicken stock

1/2 teaspoon garlic powder

1 teaspoon hot sauce (recommended: Tabasco)

11/2 teaspoons sea salt

1 teaspoon dried basil

1/2 teaspoon dried oregano

Directions
* In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
* Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Serving Optimal: Serve with Side Salad, Garlic Bread and or Toast

Top each bowl with grated cheddar cheese and a dollop of sour cream
Bon Appetite!

316Judith

I am a Member of Young Living Essential Oil Products: the following is a recipe using Food Safe Essential Oil flavouring:

Lavender hot cocoa

Who doesn’t love some winter comfort food after a long day of holiday hustle? The sweet aroma of lavender will brighten up any snowy night, so add a few drops of Lavender food flavouring essential oil for easy, healthy hot cocoa.

Ingredients

* 4 cups unsweetened almond milk, soy milk, or other milk of your choice
* 8 tablespoons unsweetened cocoa powder
* 1 teaspoon vanilla extract
* 4 teaspoons honey, or more to taste
* 4 drops Lavender food flavouring essential oil

Young Living tip:
Add your choice of Essential Oil drops to your liking!

316Judith

Make Ahead Meatloaf Muffins

A quick, portioned dinner perfect for meal prepping.

Great for leftovers, even to pack for work/school lunches. The serving size is 1 muffin, but two is even better!

Serve these meatloaf muffins with any sides (mashed potatoes and veggies and a green salad.

Directions

* cooking spray
* 1 pound extra-lean ground beef or turkey
* 1 cup diced petite-cut tomatoes
* 1 cup seasoned bread crumbs
* ¼ cup egg substitute
* 4 tablespoons ketchup, divided
* 2 tablespoons dried minced onion
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* ¾ teaspoon ground black pepper
* 2 tablespoons packed brown sugar
* 1 tablespoon apple cider vinegar

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.


Step 2 Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.



Step 3 Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.



Step 4 Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts

Per Serving: 131 calories; protein 9g; carbohydrates 11.9g; fat 5g; cholesterol 22.1mg; sodium 499.3mg

316Judith

Breakfast Egg Muffins

Prep Time 5 minutes
Cook Time 15 minutes

INGREDIENTS:
you can substitute any of the following fillings to make it your own

Ingredients:

* cooking spray
* 6 eggs
* salt and pepper to taste
* 1/2 cup cooked chopped spinach excess water removed
* 1/3 cup crumbled cooked bacon
* 1/3 cup shredded cheddar cheese
* diced tomatoes and chopped parsley optional garnish

Preparation

* 1/3 cup filling to each muffin cup
* Pre-heat the oven to 375 degrees.
* Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
* Crack the eggs into a large bowl.
* Use a Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
* Add the spinach, bacon and cheese to the egg mixture and stir to combine.
* Divide the egg mixture evenly among the muffin cups.
* Bake for 15-18 minutes or until eggs are set.
* Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

* Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 220mg

316Judith

Berry + Spinach Smoothie

This Berry Spinach Smoothie is the perfect healthy way to start your day! It's full of vitamins and antioxidants and tastes amazing, too!

Prep Time 5 minutes
Servings1 smoothie

Ingredients

* 1 cup frozen mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
* 1/2 cup vanilla Greek yogurt
* 2 large handfuls of spinach
* 1/2 cup unsweetened vanilla almond milk
* 2 tsp. Chia seeds (optional, but they're such a great superfood!)

Instructions

* Place all ingredients into blender and blend until smooth. You can add more ice or almond milk to achieve a desired consistency, but I find that the listed amounts of ingredients produce a really great smoothie texture.



Nutrition Values

Calories: 249kcal | Carbohydrates: 40g | Protein: 13g | Fat: 5g | Cholesterol: 3mg | Sodium: 247mg | Potassium: 560mg | Fiber: 9g | Sugar: 27g | Vitamin A: 5700IU | Vitamin C: 20.7mg | Calcium: 284mg | Iron: 2.7mg

316Judith

Roasted Pumpkin and Vegetable Soup

Ingredients

* 1/2 white onion, roughly chopped
* 1/2 tsp garlic powder
* 1 large carrot, sliced
* 1 sweet potato, diced
* 1/2 head of cauliflower, broken into florets
* 1 tsp avocado oil (optional)
* 1 15 oz. can light coconut milk
* 2 cups low-sodium vegetable broth
* 1 15 oz. can puréed pumpkin (not pumpkin pie filling) OR roasted pumpkin
* 1/4 tsp ground turmeric
* 1/4 tsp paprika
* Himalayan sea salt and pepper to taste
* 1/4 cup Pumpkin Seeds
* Optional for serving: parsley, red pepper flakes

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2.  Add the onion, carrots, cauliflower and sweet potato to the pan. Drizzle them with optional avocado oil and sprinkle them with garlic powder and a pinch of salt and pepper. Bake the vegetables for 25-30 minutes, until sweet potato is tender and the vegetables are lightly roasted.
3. Allow the vegetables to cool slightly, then add them to a high speed blender with the coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
4. Using a high speed blender, blend until very smooth and creamy, stopping to scrape down the sides and recombine as needed. Taste the mixture and add more sea salt and pepper as needed.
5. Pour the mixture into a large saucepan and heat until warm throughout. Alternatively, you can skip this step if the heat created from the blender has your soup warm enough already!
6. Serve the soup immediately topped with pumpkin seeds, red pepper flakes, and parsley.
7. Store your leftover soup in an airtight container for up to one week and reheat before serving.

316Judith

Zucchini Breakfast Muffins

Introduction

This is a great recipe all year round, from your own garden when in season or from your local grocer that have been imported...

Double or triple the batch and freeze them for quick and healthy breakfasts.

Minutes to Prepare: 7
Minutes to Cook: 20
Number of Servings: 18

Ingredients
* 1 1/2 c zucchini, grated
* 1 1/2 c rolled oats (not instant)
* 1 1/2 c whole wheat flour
* 2 t baking soda
* 2 t cream of tartar
* 1 1/2 t cinnamon
* 1/4 t nutmeg
* 1/2 c honey
* 1/4 c pineapple juice concentrate
* 1 t vanilla
* 3/4 c applesauce, unsweetened
* 8 oz crushed pineapple, drained
* 2 egg whites
* 6 dried apricots, finely chopped
* 1/4 c pecans, chopped
* 2 T flax meal

Directions

Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray.

Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture.

In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites.

Combine the wet mixture with the dry; stir only until combined.

Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.

If you'd like, you can also top these with frosting of your choice! You can turn these Breakfast muffins into a nice snack and or dessert with a side dish of fresh fruit or applesauce!

Nutritional Values

Nutritional Info

* Servings Per Recipe: 18

* Amount Per Serving 1 Muffin
* Calories: 128.0

* Total Fat: 2.2 g
* Cholesterol: 0.0 mg
* Sodium: 148.6 mg
* Total Carbs: 26.0 g
* Dietary Fiber: 3.0 g
* Protein: 3.2 g

1crazydog

Shakshouka
https://www.eatingwell.com/recipe/264596/mediterranean-egg-and-tomato-skillet-with-pita-shakshouka/

316Judith

Thank you Barb for sharing a great recipe.Looks yummy...😋

1crazydog

It's a favorite of Jason's and mine. Good for breakfast, lunch or dinner!

316Judith

Fruit Platter with Dip

Yield: 12 servings
Prep Time: 4 minutes

Arrange Assortment of Fresh Fruit on a Glass Tray

Strawberries, Blackberries, Mango, Apples, Pineapple, or any other fruit you enjoy!

Serve Fruit with Homemade Dip

Fruit Dip Ingredients:

1 (32 ounce) container Low-Fat Vanilla Yogurt
1 (8 ounce) container Lite Cool Whip
1 (3.4 ounce) box dry instant vanilla pudding mix

Directions:

1. In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet.
2. Cover with plastic wrap and allow to chill for about 30 minutes.
3. Store in an airtight container in the refrigerator for up to 5 days.

Bon Appetite!

316Judith

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

Instructions

Heat 1 teaspoon of oil in a large pan over medium heat.

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high.

Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the garlic to the pan and cook for 30 seconds.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the chicken broth, honey and soy sauce.

In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired. Adds nice Green Salad on the side!

Nutrition
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g

316Judith

Classic Chicken Salad

TOTAL TIME 15 minutes
SERVINGS 6 servings

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Ingredients
* 2 cups cooked chicken chopped
* ½ cup mayonnaise
* 1 stalk celery chopped
* 1 green onion diced (or chives or red onion)
* 1 teaspoon dijon mustard
* ½ teaspoon seasoned salt
* pepper to taste
* 1 teaspoon fresh dill optional

Instructions
* Combine all ingredients in a small bowl and mix well.
* Season with salt and pepper to taste.

* Serve as a sandwich or over salad.

Nutrition Information
Calories: 206, Carbohydrates: 1g, Protein: 15g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 48mg, Sodium: 362mg, Potassium: 137mg, Fiber: 1g, Sugar: 1g, Vitamin A: 72IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

316Judith

Greek Vegetable Quiche

Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.

Serves 6

Nutrition Values per 1 Person Serving

270 Calories, 17g Total Fat, 8g Protein, 22g Total Carbohydrate, 5g Sugars

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

3/4 cup chopped roasted red bell peppers 

3/4 cup diced roasted zucchini

2 cups fresh spinach or
1/2 cup thawed frozen chopped spinach, squeezed to drain 

1/2 cup chopped pitted kalamata olives

1/4 cup chopped green onions (4 medium)

1/4 cup chopped fresh parsley 

2 tablespoons chopped fresh mint 

4 eggs 

1 1/4 cups whole milk 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled feta cheese (2 to 3 oz)

Steps to Prepare Quiche

Step 1

Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork.

Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.) 


Step 2


Bake about 20 minutes.

Meanwhile, in small bowl, beat eggs and milk with whisk until smooth.
Stir in salt and pepper; set aside.
Prepare vegetables and herbs for filling. 


Step 3


Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss.
Arrange vegetable mixture in partially baked pie crust.
Pour egg mixture over vegetables.
Sprinkle evenly with crumbled cheese. 


Step 4


Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved.
Remove from oven; cool at least 20 minutes before cutting and serving quiche.

Serve the Quiche with a Side Salad

Green Salad or Greek Salad!

Bon Appetite! 😋

316Judith

Shepherd’s Pie

Ingredients

1 lb. (450 g) extra lean ground beef
1 medium onion, chopped
2 cups (500 mL) frozen green peas and carrots, thawed
1 package Knorr ® Brown Gravy Mix
1 1/4 cups (300 mL) water
1/4 tsp. (1 mL) crumbled dried thyme leaves or dried rosemary or oregano (optional)
3 cups (750 mL) hot mashed potatoes *
1/4 cup (60 mL) shredded cheddar cheese

Instructions

Spray 8-in (2 L) square baking dish with no-stick cooking spray; set aside.

Heat large skillet over medium-high heat and cook ground beef with onion, stirring occasionally, until onion is tender, about 8 minutes.

Stir in peas and carrots and cook, stirring, 2 minutes.

Whisk together Knorr® Brown Gravy Mix and water in medium bowl; stir into skillet.

Stir in thyme and cook covered over medium heat, stirring occasionally, until peas and carrots are tender, about 8 minutes.

Pour into prepared baking dish. Evenly top with hot mashed potatoes and sprinkle with cheese.

Broil until cheese is melted and topping is lightly golden, about 5 minutes.

Bon Appetite! 😋

Nutrition

Serving Size : 1 serving 430 Calories
Calories from Fat: 100
Total Fat 11 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 65 mg
Total Carbs 51 g
Fibre 6 g
Sugars 6 g
Protein 32 g

Percent Daily Values Are Based On A 2,000 Calorie Diet. Your Daily Values May Be Higher Or Lower Depending On Your Calorie Intake

Keep in mind this is a recipe you would prepare and enjoy but in moderation due to calories: however you could reduce calories and fat by making the Shepherds Pie with Lean Turkey: another classic and just as tasty:

LosinSusin

Thank you for all the lovely recipes! I particularly like the low carb ones 😊 You are all so nice to share. Will add a couple of mine soon
Xx

LosinSusin

Keto Eggplant Lasagne

INGREDIENTS

Tap underlined ingredients to see where to get them.

MEAT SAUCE

- 4.93mlOlive oil
- 2clovesGarlic(minced)
- 680.39gGround beef
- 4.93gSea salt
- 2.46gBlack pepper
- 367.5gMarinara sauce(or more - see notes**)
- 14.79gItalian seasoning

ROASTED EGGPLANT

- 1mediumEggplant(about 1-2 depending on size; sliced lengthwise into 8 slices, about 1/4"-1/2" thick - see notes)
- 29.57mlOlive oil
- Sea salt
- Black pepper

CHEESE FILLING

- 226.8gRicotta cheese
- 50gGrated parmesan cheese
- 1largeEgg

CHEESE TOPPING

- 224gMozzarella cheese
- INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

ROASTED EGGPLANT

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease baking sheet.
2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
3. Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
- MEAT SAUCE

1. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
2. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
- CHEESE FILLING

1. While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
- ASSEMBLY

1. Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
2. Bake for 10-15 minutes, until the cheese on top is melted and golden


RECIPE NOTES

- Nutrition info is based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
- For "saucier" lasagna, increase marinara to 2 cups instead of 1 1/2.
- For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices.
Serving size:1/8 of entire recipe

VIDEO SHOWING HOW TO MAKE EGGPLANT LASAGNA:

Tap hereto jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Eggplant Lasagna!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories
426
Fat
30g
Protein
30g
Total Carbs
9g
Net Carbs
6g
Fiber
3g
Sugar
4g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

https://www.wholesomeyum.com/recipes/eggplant-lasagna-recipe-without-noodles-low-carb-gluten-free/ 6.12.21

LosinSusin

Nearly No Carb Keto Bread

A zero carb bread is almost impossible to make. But, this low carb pork rind bread comes pretty close to being zero carb.
Course Bread
Cuisine American
Keyword keto bread, low carb bread
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 12 people
Calories 166kcal

Ingredients


- 8 ounces cream cheese
- 2 cups mozzarella cheese grated (about 210 grams)
- 3 large eggs
- 1/4 cup parmesan cheese grated (about 27 grams)
- 1 cup crushed pork rinds about 46 grams
- 1 tablespoon baking powder



Optional:


- herbs and spices to taste
US Customary - Metric
Low Carb Sweeteners | Keto Sweetener Conversion Chart

Instructions

- Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
- Place cream cheese and mozzarella cheese in large microwaveable bowl.
- Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
- Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
- Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
- Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
- Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.

Nutrition

Nutrition Facts
Nearly No Carb Keto Bread
Amount Per Serving (1 slice)
Calories 166 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 86mg 29%
Sodium 294mg 12%
Potassium 158mg 5%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g 18%
Vitamin A 9.3%
Calcium 18.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

- Net Carbs 1g
- % Carbs: 2.5%
- % Protein: 22.9%
- % Fat: 74.5%

https://lowcarbyum.com/no-carb-keto-bread/?fbclid=IwAR27fALr4tk3d0x288_aUq3iEtw8GZu5GryiC1tu4GNg0SsWh--D_j-5J84 24.6.19

316Judith

Chocolate Mint Cheesecake Bars


20 minutes
Prep Time

35 minutes
Cook Time

Servings
24

Ingredients

½ cup (125 mL) butter, melted

2 cups (500 mL) chocolate cookie crumbs

8 oz (250g) cream cheese, softened

1 can (300 mL) Eagle Brand Sweetened Condensed Milk, Regular or Low Fat

2 eggs

1 tbsp (15mL) mint extract

2 oz (56 g) semi sweet baking chocolate

2 tbsp (30 mL) butter

½ tsp (2mL) vanilla extract

Directions

Grease a 9” x 13” (3.5L) baking pan and line with parchment paper. Preheat oven to 325°F (160°C).

Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.

Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.

Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth.

Remove from heat and stir in vanilla extract. Spread over cooled bars.

Chill in refrigerator 3-4 hours or until set.

Cut into squares.

Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.

316Judith

Honey Lime Fruit Salad

Honey Lime Fruit Salad is an incredible tasting and refreshing fruit salad! If you love honey and lime, you will LOVE a bowl of this fruit salad!

Prep Time
10 mins

Cook Time
5 mins

Total
15 minutes

Ingredients

1 pound (500 g) strawberries washed, hulled and sliced

3 kiwi fruits peeled and sliced into half moons

2 mangoes peeled and diced

10 ounces (300 g) blueberries washed

1 cup green grapes halved

9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)

3 tablespoons honey

1 tablespoon fresh squeezed lime juice

1 tablespoon pineapple juice (from the canned pineapple, if using)

Instructions

Place prepared washed and sliced or diced fruits in a large salad bowl.

Using a measuring jug, combine the honey, lime juice and pineapple juice.

Pour the syrup through the fruit and mix well.

Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.

Nutrition

Calories: 181kcal | Carbohydrates: 46g | Protein: 2g | Sodium: 4mg | Potassium: 459mg | Fiber: 5g | Sugar: 36g | Vitamin A: 580IU | Vitamin C: 142.5mg | Calcium: 45mg | Iron: 1mg

316Judith

Apple Cinnamon Quick Bread

Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 3 hours, 45 minutes (includes cooling)

Yield: 1 loaf

This apple cinnamon bread is buttery moist and cake-like with plenty of apples dotted in each slice. You can use tart or sweet apples in this loaf, but avoid soft and mushy apples. Feel free to turn this recipe into muffins or mini loaves.

Ingredients

APPLES:

1 and 1/2 cups (165g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)

1/3 cup (67g) packed light or dark brown sugar

1 and 1/2 teaspoons ground cinnamon

Stir the apples, brown sugar, and cinnamon together. Set aside.

BATTER

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, at room temperature*
1 teaspoon pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
Instructions

Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F (177°C).

Spray a 9×5 inch loaf pan with nonstick spray.

Batter:

Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled– this is normal and expected.

Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. You’ll have about 3 cups of batter.

Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pan.

Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top.

Pour and spread remaining batter on top, making sure to scrape out every last drop of batter.

Using a knife, swirl the batter down the center of the loaf pan.

Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.

This is a large heavy loaf, so if your bread is taking longer, that’s completely fine.

A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Mine takes 70 minutes.

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when it’s warm.)

Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

Freezing Instructions:

Freeze baked & cooled loaf for up to 3 months.

Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

Apples: This apple cinnamon bread only needs 1 or 2 apples, so it’s fine to use tart OR sweet.

316Judith

Veggie hummus pasta salad

Serves 4

Make your own hummus in this family pasta salad. (See hummus recipe below) You can also add Homemade Soup and a Bun alongside this scrumptious salad.

Bon Appetite! 😋

Nutrition: Per serving

Calories 385
Fat 12 grams
Carbs 51
Sugars 3 grams
Fibre 9 grams
Protein 13 grams
Salt 0.7 grams

Ingredients

400g can chickpeas, drained and liquid reserved

1 tbsp tahini

2 tbsp extra virgin olive oil

½ garlic clove

½ lemon, zested and juiced

250g short pasta of your choice

50g baby spinach, roughly chopped

200g cherry tomatoes halved (we used a mixture of red and yellow)

¼ cucumber, quartered lengthways and cut into small triangles

75g pitted olives of your choice, roughly chopped

Directions:

STEP 1

Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.


STEP 2

Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the pasta under cold running water for a few seconds until cool.

STEP 3

Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

316Judith

Lemon Poppy Seed Bread

TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
YIELD: 2 loaves (16 pieces each).

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 large eggs, room temperature
1/2 cup canola oil
4 teaspoons poppy seeds

(Optional: confectioners' sugar and lemon zest) for garnishing bread loaf

Directions

1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds.

2. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.

3. Cool in pans 10 minutes before removing to a wire rack.

4. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

316Judith

Roasted Carrots with Thyme

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Servings: 4
Total Time: 30 Minutes

INGREDIENTS

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), plus more for serving

INSTRUCTIONS

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Slice the carrots on the diagonal about 2-in thick.

Make sure all pieces are approximately the same size to ensure even cooking.

Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme.

Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).

Taste and adjust seasoning if necessary.

Transfer to a bowl and sprinkle with more fresh thyme, if desired.

316Judith

Winter Holiday Salad

Prep Time: 15 min
Yield: 6 side salads

Description

This Winter Holiday Salad is the perfect salad for Christmas, Thanksgiving or to enjoy any day all fall and winter long! Loaded with baby greens, pear, pomegranate, pistachios and goat cheese that all gets topped with a delicious pomegranate vinaigrette.

Ingredients

SALAD:

5 ounces baby arugula or mixed baby greens or baby spinach (142 g)
1 large pear, chopped
1/2 cup pomegranate arils
1/2 cup shelled pistachios
1/2 cup crumbled goat cheese

POMEGRANATE VINAIGRETTE:

1/4 cup avocado oil
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon dijon mustard
salt + pepper, to taste

Instructions

Prepare dressing: Whisk together all the pomegranate vinaigrette ingredients in a small bowl or shake together in a jar.

Assemble salad: Place the greens onto a serving platter, in a large salad bowl or divided among individual salad plates.

Scatter the chopped pear, pomegranate arils, shelled pistachios and crumbled goat cheese over the top.

Serve: Drizzle the vinaigrette over the top of the salad right before serving or serve separately alongside the salad.

Notes

Pomegranate vinaigrette: This recipe makes a generous amount of dressing. Just use as little or as much as you like and store any leftovers in the fridge for up to 1 week.

What type of pear to use? Any type is fine. Just make sure that it is ripe but still somewhat firm.

Nobody wants pear mush in their salad!

Storage: This salad doesn’t store well once assembled. The greens will wilt and pear will brown. If making in advance, store all the components separately and chop up the pear and assemble right before serving.

Christmas Salad: Arrange it in the shape of a wreath with a small bowl of the dressing in the center for a festive Christmas Salad.

316Judith

Broccoli and Cauliflower Sauté

Total Time 20 mins
Servings: 4

Ingredients

* 2 teaspoons olive oil
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1 clove garlic, thinly sliced
* ¼ cup dry white wine or reduced-sodium chicken broth
* 3 tablespoons water
* ⅛ teaspoon salt
* ⅛ teaspoon ground black pepper

Directions

Step 1 


In a large skillet, heat oil over medium-high heat. Add broccoli, cauliflower, and garlic; cook for 2 minutes, stirring occasionally. Carefully add wine, the water, salt, and pepper; reduce heat to low. Cover and cook for 2 minutes.


Step 2


Uncover; raise heat to medium. Cook for 2 minutes or until vegetables are tender.

Great Side: enjoy Bon Appetite



Nutrition Facts

Serving Size: 1/2 cup
Per Serving: 47 calories; protein 1.2g; carbohydrates 3.6g; dietary fiber 1.3g; sugars 1g; fat 2.4g; saturated fat 0.3g; vitamin a iu 145.2IU; vitamin c 32.1mg; folate 28.6mcg; calcium 18.2mg; iron 0.3mg; magnesium 9mg;

316Judith

Christmas Snow Salad

Ingredients

* 
2 envelopes unflavored gelatin
* 
1/2 cup cold water
* 
1 (15 1/4-oz.) can crushed pineapple, undrained
* 
1 (1 1/4-oz.) envelope whipped topping mix (such as Dream Whip)
* 
1/3 cup mayonnaise
* 
1/4 cup sifted powdered sugar
* 
1 (10-oz.) jar red maraschino cherries, drained and chopped
* 
1 (6-oz.) jar green maraschino cherries, drained and chopped
* 
1/2 cup chopped pecans or walnuts

Directions

Step 1 Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice; add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil, remove from heat, and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white.

Step 2
Prepare whipped topping mix according to package directions, omitting vanilla; fold 1 cup topping into gelatin mixture (reserve remaining topping for other uses). Gently fold next 5 ingredients and pineapple into gelatin mixture; pour into a lightly greased (with cooking spray) 4-cup mold.

Chill until firm. Unmold on serving tray; garnish with additional cherries, if desired.