HEALTHY recipe thread-REAL FOOD for real appetites

littlesis412

bump

titlich

thanks !! Some great recipes !!

Sophiemegz

Bump for ref, great recipes

Christi1979

Herb Crusted baked Cod

Serves 4
Ingredients
3/4 cup herb-flavored stuffing
4 cod fillets, each 4 ounces
1/4 cup honey


Directions
Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with cooking spray.

Place stuffing in a sealed bag. Crush until it has a crumb texture.

Brush the fillets with honey. Discard any remaining honey. Place a fillet in the bag of stuffing. Shake the bag gently to coat the cod evenly. Place the fillet on the baking dish and repeat with the remaining fillets.

Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes. Serve immediately.

Nutritional Analysis(per serving) Serving size: 1 fillet
Calories 169 Cholesterol 49 mg
Protein 21 g Sodium 162 mg
Carbohydrate 18 g Fiber 1 g
Total fat 1 g Potassium 477 mg
Saturated fat < 1 g Calcium 26 mg
Monounsaturated fat < 1 g

This sounds really good....with very little calories. Will definitely be trying it!

Shyloh1

I love all these recipes!

chrissyh

Slow- Cooked Clam Chowder

Serves:Prep: 10min |Cook: 3hr 0min |Total: 3hr 10min

1 onion, diced
2 celery stalks, diced
1 tablespoon olive oil
2 (8-ounce) can of clams
1 (8-ounce) bottle clam juice
2 teaspoons garlic, minced
3 russet potatoes, cubed
1 (12 oz) fat-free evaporated milk

Directions

1.
In a skillet, saute the onions and celery in the olive oil. Transfer to a slow cooker and add other ingredients except canned milk. Cover and cook on high for three hours (or low for six hours). During the last hour add the milk. Season with salt and pepper. Serve with hearty whole-grain bread.


Nutritional Factsper serving

CALORIES

374.9 CAL

FAT

4.1 G

SATURATED FAT

0.6 G

CHOLESTEROL

25.7 MG

SODIUM

992.5 MG

CARBOHYDRATES

64.5 G

TOTAL SUGARS

12.4 G

DIETARY FIBER

4.2 G

PROTEIN

21.2 G

ThinspiredButterfly

bumppp

fitgirl_30

Mustard Crusted Salmon

Ingredients

1 1/4 pounds center-cut salmon fillets, cut into 4 portions (5 oz each portion)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup reduced-fat sour cream
2 tablespoons stone-ground mustard
2 teaspoons lemon juice
Lemon wedges

Preparation
1.Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.

2.Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.

3.Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

NutritionPer serving: 198 calories; 8 g fat ( 2 g sat , 6 g mono ); 72 mg cholesterol; 2 g carbohydrates; 29 g protein; 0 g fiber; 375 mg sodium; 560 mg potassium.

meemo88

Okay, so for all those people who care about their health, beyond merely calorie counting and scale watching...this thread is for you. My goal is to create a compilation of tasty but healthy recipes. The calories counts might be high, low, or somewhere in between. But we're talking REAL FOOD for REAL APPETITES!

I'LL START WITH THE FIRST RECIPE! ENJOY!!

PUMPKIN CHEESECAKE

Cooking spray
1/2 cup graham cracker crumbs (about 4 cookie sheets)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 (8-ounce) block 1/3-less-fat cream cheese
1/2 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon vanilla extract
1 large egg
Preparation

Preheat oven to 325°.
Coat a pan with cooking spray, and sprinkle pan evenly with crumbs.
Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add other ingredients and mix well.
Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight.

I MADE THIS CHEESECAKE. CAN I TELL YOU IT WAS AMAZING. IT WAS LIKE ONLY 164 CALS PER SLICE IT WAS SOOOO YUMMY CANT EVEN TELL ITS DIET CHEESECAKE LOL

vjrose

Yay for all of you, being gluten free I still found a bunch of ez recipes I can make after work, no sweat.

l00zrr

Bump! Best topic ever

lisper26

best forum EVER. saving this for later!

janetb21

Bump - I need to add something, will do it later

tangal88

bump

libland

bump

stephabef

bump!

1RareJewel

bump

mfpfatima

Now we are talking.... thank you for sharing these.

celewis2011

bump

love4fitnesslove4food_wechange

Okay, so for all those people who care about their health, beyond merely calorie counting and scale watching...this thread is for you. My goal is to create a compilation of tasty but healthy recipes. The calories counts might be high, low, or somewhere in between. But we're talking REAL FOOD for REAL APPETITES!

I'LL START WITH THE FIRST RECIPE! ENJOY!!

PUMPKIN CHEESECAKE

Cooking spray
1/2 cup graham cracker crumbs (about 4 cookie sheets)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 (8-ounce) block 1/3-less-fat cream cheese
1/2 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon vanilla extract
1 large egg
Preparation

Preheat oven to 325°.
Coat a pan with cooking spray, and sprinkle pan evenly with crumbs.
Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add other ingredients and mix well.
Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight.

I MADE THIS CHEESECAKE. CAN I TELL YOU IT WAS AMAZING. IT WAS LIKE ONLY 164 CALS PER SLICE IT WAS SOOOO YUMMY CANT EVEN TELL ITS DIET CHEESECAKE LOL

I'm glad you liked it!

love4fitnesslove4food_wechange

Banana Blueberry Muffins

INGREDIENTS
3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen


PREPARATION
1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.

5. Divide the batter among the prepared muffin cups (they will be full).

6. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

7. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

NUTRITION
Per muffin: 232 calories; 6 g fat ( 1 g sat , 3 g mono ); 36 mg cholesterol; 41 g carbohydrates; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium.

djcon

bump

jennysmission

Mustard Crusted Salmon

Ingredients

1 1/4 pounds center-cut salmon fillets, cut into 4 portions (5 oz each portion)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup reduced-fat sour cream
2 tablespoons stone-ground mustard
2 teaspoons lemon juice
Lemon wedges

Preparation
1.Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.

2.Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.

3.Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

NutritionPer serving: 198 calories; 8 g fat ( 2 g sat , 6 g mono ); 72 mg cholesterol; 2 g carbohydrates; 29 g protein; 0 g fiber; 375 mg sodium; 560 mg potassium.

bump...that sounds good!

GrammyDiane

This looks like a great thread. I'll look forward to checking out all the recipes when I have a few minutes. Thanks for sharing!

MrsJax11

Banana Blueberry Muffins

INGREDIENTS
3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen


PREPARATION
1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.

5. Divide the batter among the prepared muffin cups (they will be full).

6. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

7. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

NUTRITION
Per muffin: 232 calories; 6 g fat ( 1 g sat , 3 g mono ); 36 mg cholesterol; 41 g carbohydrates; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium.

I just made these today -- yummy!

MABEL733

Bump

l00zrr

Just tried this today! My Grandmother sent me cookbook, and I picked this out for dinner!


Broccoli & Noodles Supreme
Serves 6

-3 cups uncooked medium egg noodles
-2 cups fresh or frozen broccoli florets
-1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
-1/2 cup sour cream
-1/3 cup grated Parmesan cheese
-1/8 teaspoon ground black pepper


1.Cook the noodles according to the package directions. Add the broccoli for the last 5 minutes of cooking time. Drain the noodle mixture well in a colander. Return the noodle mixture to the saucepan.
2.Stir the soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

According to MFP:
Calories : 198
Carbs : 22
Fat : 8
Protein : 8
Vit C : 17

love4fitnesslove4food_wechange

Banana Blueberry Muffins

INGREDIENTS
3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen


PREPARATION
1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.

5. Divide the batter among the prepared muffin cups (they will be full).

6. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

7. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

NUTRITION
Per muffin: 232 calories; 6 g fat ( 1 g sat , 3 g mono ); 36 mg cholesterol; 41 g carbohydrates; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium.

I just made these today -- yummy!

yay...glad you liked them!

Losewhey8

bump

Healthy_Hannah483

CABBAGE-SPINACH SAUSAGE SOUP

Ingredients:
- 1 large head of cabbage
- 1 1/2- 15 oz bags of frozen spinach (you can use more or less, or omit this entirely)
- 4 cups vegetable broth
- 1 cup milk (I used almond milk)
- 10 chicken sauages (I used spinach and garlic flavored)
- 1 can great northern beans
- salt, pepper, and garlic powder to taste
- 1/2 cup flour (I used wheat flour, but anything that is a thickening agent will work)

Directions:
1.) Boil roughly chopped cabbage with vegetable broth (I added my seasonings before putting the cabbage in to make it more flavorful)
2.) after cabbage has cooked to your liking, add frozen spinach and start cutting cooked sausages
3.) Add the sausages and beans; let cook a little
4.) add milk and flour and cook until warmed through

Everytime I added something, I stirred it thoroughly and also cooked it in a dutch oven and I wouldn't put it in a smaller pot than that because it definitely filled up my dutch oven to the rim! I made this recipe up, but had inspirations from many cabbage soup recipes on the internet.