Team Healthy Recipes for 2025

LosinSusin

Wow, Judith. Thank you for all the recipes!

316Judith

Easy Fruit Salad

Ingredients

• 1 medium pineapple, peeled, cored, and chopped into ½-inch pieces (about 5 cups)
• 1 pound strawberries, hulled and chopped
• 3 kiwis, peeled, quartered lengthwise, and sliced
• 2 cups seedless grapes, halved
• 1 pint blueberries
• 3 mandarin oranges, peeled and segmented, or 1 peeled and diced mango or 2 chopped peaches

Dressing

• Juice of 1 lime
• Juice of 1 mandarin orange
• 1 tablespoon honey or maple syrup
  

Instructions

• In a large bowl, mix together the pineapple, strawberries, kiwi, grapes, blueberries, and mandarins.
  
• Make the dressing: In a small bowl, whisk together the lime juice, mandarin juice, and honey.
  
• Pour the dressing over the fruit and toss to coat. Serve immediately or cover and chill until ready to serve.
  
• Fruit salad keeps well in an airtight container in the refrigerator for up to 2 days.
  
• Serves 12

Bon Appetite! 

316Judith

Mediterranean Chickpea Salad )Serves 4)

Ingredients:

• ½ a Fresco® Seedless Cucumber, sliced into half moons
• ⅓ cup chopped red Maestro® Bell Pepper 
• 1 cup Concerto® Grape Tomatoes, halved
• 2 tbsp extra-virgin olive oil 
• 3 garlic cloves, minced
• 1 tbsp lemon zest 
• 2 tbsp lemon juice
• ¾ tsp sea salt 
• Freshly ground black pepper
• 1½ tsp cumin seeds* 
• 2 cups cooked chickpeas, drained and rinsed
• 4 Medjool dates, pitted and diced 
• ¼ cup finely chopped parsley
• 3 oz goat cheese 
• ¼ cup fresh mint
• ⅓ cup roasted chickpeas (optional) 

Instructions:

1. In a large bowl, whisk together olive oil, garlic, lemon zest, lemon juice, salt, and pepper. 
2. Toast cumin seeds in a small skillet over medium-low heat for ~30 seconds until fragrant. Slightly crush and stir into the dressing. 
3. Add chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley. Toss to combine. 
4. Transfer to a serving platter, top with goat cheese, sprinkle with mint, and add roasted chickpeas if using. 
5. Taste, season, and enjoy!

316Judith

Greek Salmon 

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes. 

Ingredients: 

1 lb. salmon, cut into fillets

3 tablespoons olive oil

1 tablespoon lemon juice, freshly squeezed

1 tablespoon fresh dill, chopped

1 teaspoon dried oregano

1 clove garlic, grated or minced

½ teaspoon salt

½ teaspoon ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
2. In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
3. Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

Bon Appetite! 

Healthyme7410

I had copied this recipe and saved it but forgot to post it from our Brunch potluck last month. I must have gotten busy and forgot to come back to post it. People really liked it.

Breakfast Enchiladas

Total Time Prep: 25 min. Bake: 25 min.Yield 8 servings Test Kitchen Approved Breakfast for dinner? We’re in! Breakfast enchiladas deliver scrambled eggs and spicy chorizo, baked under enchilada sauce for an easy yet satisfying meal, any time of day.

Ingredients

• 1/2 pound uncooked chorizo or spicy pork sausage
• 1 small onion, finely chopped
• 1/2 medium green pepper, finely chopped
• 2 teaspoons butter
• 6 large eggs, beaten
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded pepper jack cheese, divided
• 1 can (10 ounces) enchilada sauce
• 8 flour tortillas (6 inches), warmed (can use flour tortillas if desired)
• 1 green onion, finely chopped or chives cut in small pieces

Directions

1. Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
2. In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup each cheddar and pepper Jack.
3. Spread 1/2 cup enchilada sauce into a greased 11x7-in. baking dish. Spoon 3 tablespoons egg mixture down the center of each tortilla. Roll up and place seam side down in prepared baking dish.
4. Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
5. Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with green onion.

Nutrition Facts

1 enchilada: 369 calories, 23g fat (10g saturated fat), 189mg cholesterol, 1028mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 20g protein.

Healthyme7410

Here is the recipe for today's potluck. It is written for one serving so I multiplied it to make it 6 servings and there was plenty with leftovers.

Lemon Chicken Pasta

We love the combination of lemon zest and toasted breadcrumbs in this quick and easy pasta recipe for one. This healthy dinner is made with rotisserie chicken and quick-cooking spiralized zucchini, so you get a complete meal in just 10 minutes.

Source: Diabetic Living Magazine, Summer 2019

Gallery

Recipe Summary

Active: 10 mins

Total: 10 mins

Servings: 1

Ingredients

Ingredient Checklist

• 2 teaspoons extra-virgin olive oil
• 1 cup spiralized zucchini (see Tip) (I used half zucchini and half sweet potato which took longer to cook)
• 1 cup baby spinach
• ½ cup shredded skinless rotisserie chicken breast
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• ½ cup cooked whole-wheat spaghetti (I used chickpea pasta to avoid the gluten and carbs)
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon panko breadcrumbs, toasted (see Tip)

Directions:

Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve warm.

Tips: Make your own zucchini noodles with a spiralizer; you'll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you'll use to prepare the rest of the recipe.

To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Equipment: Vegetable spiralizer

Nutrition Facts

Serving Size: 2 Cups 

Per Serving:

350 calories; protein 28.6g; carbohydrates 26.9g; dietary fiber 4.2g; sugars 3g; fat 15.3g; saturated fat 3.8g; cholesterol 65.7mg; vitamin a iu 2108.4IU; vitamin c 31.7mg; folate 44.3mcg; calcium 187.1mg; iron 2.7mg; magnesium 90.7mg; potassium 516.8mg; sodium 712.4mg.