HEALTHY recipe thread-REAL FOOD for real appetites

Sweet thread, thanks for helping me find it Hannah, I'll post some recipes that I've been testing lately with my modifications....Thanks for sharing everyone!!!!

Great thread! Looking forward to making some of the recipes!

Must look at this later Thanks!

yummy

Pork chop suey
• 1 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses, preferably blackstrap
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons cornstarch
• 2 tablespoons canola oil, divided
• 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced
• 3 cups mung bean sprouts (see Note)
• 1 tablespoon minced fresh ginger
Preparation
1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Tips & Notes
• Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.
Nutrition
Per serving:1 cup 280 calories; 10 g fat ( 1 g sat , 5 g mono ); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium

bump

bump

bump

Super Easy Chicken, Bacon, Black Bean Quesadilla...

1 burrito size flour tortilla
1/3 cup black beans. rinsed and drained
1/3 cup canned chicken breast, drained
1/2 cup shredded cheese
1 tbsp real bacon pieces

Heat frying pan over medium, fold tortilla over, stuffed with ingredients. 3 or so minutes on each side.

using the brands I used (in today's diary):
518 calories, 37 grams protien, 19 grams fat.

And my kids love them too (expect I make theirs with soft taco sized tortillas). We often eat them when the husband works nights. I top with salsa.

bump

Blueberry Waffle cups
Nonstick cooking spray
4 frozen whole wheat waffles, lightly toasted and cut into bite-size pieces
3/4 cup fresh blueberries
3 slices turkey bacon, cooked according to package directions and chopped
1 cup refrigerated or frozen egg product, thawed, or 4 eggs
1 cup fat-free milk
3 tablespoons light pancake syrup
1 tablespoon butter or 60% to 70% tub-style vegetable oil spread, melted
1 teaspoon vanilla

1. Preheat oven to 325 degrees F. Lightly coat four 8-ounce ramekins with cooking spray; set aside.

2. In a medium bowl, combine waffle pieces, blueberries, and bacon; spoon evenly into ramekins. In a medium bowl, whisk together egg, milk, syrup, melted butter, and vanilla. Slowly pour egg mixture over waffle mixture; press down lightly with the back of a spoon. Place ramekins on a baking sheet.

3. Bake for 40 to 45 minutes or until puffed and a knife inserted in centers comes out clean. Cool in ramekins on a wire rack for 5 minutes. If desired, loosen from sides of ramekins and slide out onto serving plates. Serve warm.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 230
Protein(gm): 12
Carbohydrate(gm): 27
Fat, total(gm): 8
Cholesterol(mg): 20
Saturated fat(gm): 3
Monosaturated fat(gm): 3
Polyunsaturated fat(gm): 1
Trans fatty acid(gm): 1
Dietary Fiber, total(gm): 2

bump!

bump