HEALTHY recipe thread-REAL FOOD for real appetites

I found a recipe for Snickerdoodle pancakes, and they are SO GOOD!

(Makes about 6 pancakes)
1/2 cup all-purpose flour
1/2 tsp baking powder
1 tsp cinnamon
1T plus 1 tsp sugar
1/2 cup plus 2T milk
1/2 tsp vanilla extract
tiny bit over 1/16 tsp salt (don’t omit)

Just mix it all together, and fry like a regular pancake. For toppings, you can spread with butter and cinnamon-sugar. Then voila! Your breakfast is served

some people may want to leave the cheesecake in the oven for more than an hour, preferably overnight, to prevent cracking (depending on the climate where they live)

Love4Fitness - thanks for starting this thread! Can't wait to start gathering yummy, real food recipes.

Crock Pot Asian Pork with Mushrooms (from Skinnytaste.com)
Ingredients:

2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
kosher salt and fresh cracked pepper
Non-stick oil spray (I used Smart Balance spray)
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
1/3 cup balsamic vinegar
3 tbsp agave (or sugar)
1 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes)
1/2 tsp Chinese five spice (I used McCormick)
3 cloves crushed garlic
1 tbsp fresh grated ginger root
8 oz sliced mushrooms (I used baby bella)

For topping:

1/4 cup chopped scallions
1/4 cup chopped cilantro


Directions:

Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

Bump for later. Thanks!:bigsmile:

Bump to get this in My Topics!

Bump for future reference. Thanks!

Bump! Can't wait to read all these and eventually add to my repertoire of meals. I'm a terrible cook!

We do awesome, fresh salads every night.

in the bottom of your salad bowl - mix 1 tbs EVOO, a dash of garlic powder, salt and pepper
Squeeze the juice of a tomato into the mix; dice the mushed tomato and mix in;
add shredded carrots, 1 oz crumbled feta or cheese of choice, a tbs minced onion, and whatever other veggies you have on hand
(I also like to add diced pear or apple)
Mix in one bag of salad mix (I prefer 50/50 blend) and toss; sprinkle with balsamic or red wine vinegar and toss again.

This is a staple in our house and serves two for around 120 calories each.

Thank you for starting the thread!

Chicken Strips with Honey mustard sauce

Serves 4
Ingredients
4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup fat-free milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons canola oil

For the dipping sauce
1/2 cup honey
1/4 cup Dijon mustard

Directions
In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.

In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.

To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

Nutritional Analysis(per serving) Serving size: 3 chicken strips and 3 tablespoons sauce
Calories 380 Cholesterol 75 mg Protein 30 g Sodium 210 mg Carbohydrate 42 g Fiber 0 g
Total fat 10 g Potassium 274 mg Saturated fat 2 g Calcium 35 mg Monounsaturated fat 4 g

Bump............

Another Neghar Fonooni recipe from her blog (I haven't tried this one yet, but plan to this weekend!). Oh - and if you haven't figured it out, I'm a BIG fan of pumpkin!

Pumpkin Protein Pancakes

1/2 cup organic canned pumpkin
2 egg whites (1/2 cup)
1/4 cup water
1 cup rolled oats, ground into a fine powder (use a food processor or a blender)
1 big scoop vanilla protein powder (the one I used had 23grams protein per scoop)
1/4 cup splenda (which you could certainly leave out or substitute-maybe a pinch of stevia?)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
dash of nutmeg (this has a really strong flavor, be careful!)

Put everything in a bowl except the water, and use a whisk to blend at a medium/high speed. Add the water last and plus/minus to get the desired consistency. You may choose to substitute or add ingredients which could possibly call for more or less water. The batch will be pretty thin which is exactly what you want. Coat a pan or griddle (I use a cast iron skillet) with non-stick spray (I use Trader Joe's olive oil spray) and heat to medium. Take care not to make the pan too hot as they will burn...ask me how I know? Use a ladle or large spoon to drop 3-4 inch circles onto the pan. They will not bubble when they are ready to turn, like normal pancakes, so you will need to check with a spatula if they are ready to turn. This batch made 9 pancakes.

toco dip

1lb extra-lean ground beef or chicken or turkey
mccormick taco mix
1 can refried beans
4 tablespoon light sour cream
scallions
1 small bag mexican shredded cheese

make ground beef as instructed in the mccormick package

on a glass pan spread the refried beans, then spread the cooked beef, then add the four tablesppons of sour cream thru out the pan, then spreadthe mexican cheese to cover all the pan then add chopped scallions.

I cut the dip into 6 sections to knowserving size each section was around 368 calories( would be less with ground turkey or chicken)

you could eat it with a handful of tostitos or a wheat tortilla.

I mostly make it as a dip for parties but its also a good meal. My moms invention/recipe I took the time to post the recipe on MFP to get calorie information.



I had friends over this day sothe dip was an appetizer and I also made guacamole and chicken and beef fajitas.

So I modify this:

http://www.cooks.com/rec/view/0,1826,153171-230194,00.html

Makes 8 servings, but can easily be halved for 4 servings. Makes great take-to-work leftovers. I also used ground Turkey the other day and it was good. I top with ketchup after cooking. (Cooked ketchup is nasty. That's the way my mother used to make meatloaf).

2lbs 93% ground beef
2 eggs
1 and 1/3 cups old fashioned oats
1 can no-salt add diced tomatoes (not drained)
1/2 cup onions
1/2 cup water
Mrs. Dash
Garlic

Mix all ingredients (I don't measure the spices but if I had to guess 2 tbsp Mrs. Dash, 1 tsp garlic). Put in well greased 9 x 13in glass pan, cook for an hour at 350.

8 servings

324 calories
13g carbs
33g protein
15g fat
2g fiber
191 sodium