HEALTHY recipe thread-REAL FOOD for real appetites

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.

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.

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.