Team Healthy Recipes for 2024
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316Judith
Posts: 7,141 Member
Good Morning Team
I posted this Recipe Thread under Announcements but am moving this Thread to our Daily Discussion Thread. Below you will see the last 3 Posts from myself and from myhands4God.
Evening Hello Team
It took me a while but I am so happy I found our Healthy Recipe Thread. Let’s start building it up and post new recipes!
I can hardly wait for Linda to post her Curry recipe.
Best of all, when I can eat those kinds of foods it will be nice to try that recipe and others.
Blessings on your evening and day tomorrow!
I posted this Recipe Thread under Announcements but am moving this Thread to our Daily Discussion Thread. Below you will see the last 3 Posts from myself and from myhands4God.
Evening Hello Team
It took me a while but I am so happy I found our Healthy Recipe Thread. Let’s start building it up and post new recipes!
I can hardly wait for Linda to post her Curry recipe.
Best of all, when I can eat those kinds of foods it will be nice to try that recipe and others.
Blessings on your evening and day tomorrow!
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Replies
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myhands4God
Posted on April 10
I am excited about this thread. Do you have any specific rules in regards to health recipes? I have a couple I have just tried that I would like to share but I don't want to break any food rules here.0 -
Good Morning myhands4God
About posting recipes, no particular rules: just post the recipe including Ingredients used; Directions and if possible include the total calories the recipe is: for example:
Serves 4
200 Calories per serving
I will post a recipe in the next thread to hopefully help you see how we have posted recipes in past.
Happy to have you onboard. 😊0 -
The BEST Healthy Turkey Chili
The BEST Healthy Turkey Chili recipe full of fresh veggies, lean ground turkey and loaded with flavor! The perfect cozy chili you can easily make in our instant pot, crock pot or right on the stove!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Ingredients
* 1 tablespoon olive oil
* 2 lbs lean ground turkey
* 1 yellow onion chopped
* 1 red bell pepper chopped
* 1 green bell pepper chopped
* 2 jalapeños chopped
* 5 cloves garlic minced
* 1 (28 oz) can crushed tomatoes
* 1 (15 oz) can petite diced tomatoes
* 1 cup low sodium beef broth
* 3 tablespoons tomato paste
* 1 teaspoon hot sauce I used Texas Pete
* 1 (15 oz) can kidney beans, drained and rinsed
* 3 tablespoons chili powder
* 2 teaspoons dried oregano
* 1 teaspoon cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon black pepper
* Pinch of cayenne pepper
* 1 packet Stevia
Instructions
* In a large pot or dutch oven over medium-high heat, cook the ground turkey, crumbling with a spoon, until browned. Drain off any excess liquid and transfer to a plate lined with a paper towel.
* Drizzle a little olive oil in the hot pan and add in the onion, bell peppers and jalapeños, cooking about 3 to 4 minutes, until onion is translucent and peppers have softened. Stir in the garlic and sauté for an additional 30 seconds.
* Add back in the cooked ground turkey, along with the rest of the ingredients, and bring everything to a boil. Reduce the heat and cover, allowing the chili to simmer for about 30 minutes or up to an hour, stirring occasionally so the chili doesn't stick to the bottom of the pan.
* Ladle the chili into bowls, add your favorite toppings and enjoy!
* Bon Appetite
Nutrition
Serving: 1/8th of recipe
Calories: 266 Calories
Carbohydrates: 25.4g
Protein: 34.9g
Fat: 3.5g
Saturated Fat: 0.4grams
Sodium: 501mg
Fiber: 7.4grams
Sugar: 9grams0 -
JAGACIDA (CAPE VERDEAN BEANS & RICE)
Jagacida is a beans and rice dish found in Cape Verdean cuisine. Also referred to as jag, the dish is heavily seasoned with onion, paprika, and bay leaves. With the kidney beans and paprika, the dish becomes a beautiful red and gold mixture that smells incredible. Jagacida can be eaten as a side dish or with vegetables to create a vegetarian meal.
Serves 8
1 hour cook time: total
Nutrition
Calories per serving 320
Fat 6 grams
Saturated Fats 1 gram
Sodium 260 mg
Carbs 58 grams
Sugars 1 gram
Fibre 4 grams
Protein 9 grams
INGREDIENTS
2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
5 cups water
1 tablespoon paprika
2 bay leaves, dried or fresh
2 ½ cups long grain brown rice
1 (15-ounce) can kidney beans, no salt added, drained and rinsed
Salt
Pepper
INSTRUCTIONS
1. In a large pot or dutch oven over medium heat, heat the olive oil. Add the onions and garlic; cook for 10 minutes, stirring ocassionally, or until browned.
2. To the pot, add the water, paprika, and bay leaves; bring to a boil.
3. Add the rice to the pot of boiling water; lower the heat so that the rice simmers. Add the beans and cover the pan. Let the rice simmer for 25 to 30 minutes, or until the water is fully absorbed and the rice is tender.
4. Add salt and pepper to taste before serving.
Bon Appetite!
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Easy Baked Eggplant Salad
Prep Time 10 minutes
Cook Time 25 minutes
Serves 4
INGREDIENTS
* 2 Large Eggplants Cut into cubes
* 3 Large Tomatoes Chopped
* 1/2 cup Parsley Finely chopped
* 1 Jalapeño finely chopped Optional
* 1/3 cup Green Olives chopped
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon Coriander powder
* 1/2 teaspoon Cumin powder
* 1/4 teaspoon sumac optional
Dressing
* 3 tablespoons Olive oil
* Juice of 1 lemon
* 1/2 teaspoon Pomegranate molasses optional
* Salt to your liking
* Black Pepper to your liking
* 2 tablespoons Red onion finely chopped
INSTRUCTIONS
* Preheat the oven to 375 degrees Fahrenheit
* In a bowl, add the eggplants cut into small cubes, 2 tablespoons of olive oil, salt, black pepper, cumin, corriander and sumac. Toss the eggplants with your hands to ensure they are all well coated in the oil and spices. Place the eggplants on a baking sheet and place it in the oven to bake for 25-30 minutes or until the eggplant is soft and golden. During the baking process, stir the eggplants a few times to make sure it cooks evenly.
* While the eggplant bakes, make the dressing. In a mason jar, add the olive oil, lemon juice, pomegranate molasses, salt, black pepper and red onion. Taste the dressing and addtional seasoning to your liking.
* Once the eggplant has cooked, pour into a bowl and add the tomatoes, jalapeños, parsley, olives and dressing and mix well. Taste the salad and addtional seasoning to your liking.
* Top it off with toasted pine nuts or walnuts and enjoy!
Bon Appetite!1 -
Caprese Egg Muffins
Prep time: 25 minutes Cook time: 20 minutes / Serves 12 /175 calories per muffin
(These are really more like egg bites than muffins to me.)
Ingredients:
2 Tablespoons olive oil
2 cups baby spinach (I used frozen spinach)
1 cup cherry tomatoes, chopped
3 Tablespoons basil leaves, cut into long thin strips
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
10 large eggs, beaten
38 pearls fresh mozzarella (I used 12 balls and cut into small pieces)
Balsamic glaze, to serve (optional)
Instructions
1. Preheat oven to 350 degrees and prepare a 12-cup muffin tin with nonstick cooking spray. (I used paper liners, which was a disaster! The spray would work so much better.)
2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted. 3. Transfer the wilted vegetables to a medium bowl and let cool for about five minutes. Add the fresh basil, salt, black pepper, garlic powder, and beaten eggs. Stir to combine.
4. Use a measuring cup to divide mixture evenly into the prepared muffin tin. Add three mozzarella pearls into each cup.
5. Bake 18-23 minutes until eggs are set.
6. Remove from the muffin tin and serve with balsamic glaze drizzled over the top if desired.
7. Refrigerate leftovers for up to three days.
Copied from Clorado Country Life Magazine from the Colorado Egg Producers.1
