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Healthy Recipes
Wednesday, July 23, 2008
Tuesday, July 22, 2008
Zucchini Bars
Zucchini Bars
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 40 min
Makes:24 bars
2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
Spice Frosting
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk
1. Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Information
1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 75 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Simplify
In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick!
Variation
Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 40 min
Makes:24 bars
2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
Spice Frosting
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk
1. Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Information
1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 75 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Simplify
In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick!
Variation
Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.
Sunday, July 20, 2008
Raspberry-Lemon Fruit Dip
Raspberry-Lemon Fruit Dip
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.
Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.
Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, July 18, 2008
Chicken Florentine Casserole
Chicken Florentine Casserole
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Sunday, July 13, 2008
Loose Meat on a Bun, Restaurant Style (dairy free)
Loose Meat on a Bun, Restaurant Style
SUBMITTED BY: ROBINROCKINGBIRD
allrecipes.com
"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min
3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
SUBMITTED BY: ROBINROCKINGBIRD
allrecipes.com
"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min
3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
Saturday, July 12, 2008
So-Easy Lemon Bars
So-Easy Lemon Bars
by: Pillsbury
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
by: Pillsbury
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
Friday, July 11, 2008
Mac-N-Cheese Deluxe
Mac-N-Cheese Deluxe
by: Deanne Hoff
2 cups elbow macaroni
2 cups small curd cottage cheese
1 cup sour cream
1 slightly beaten egg
¾ tsp salt
Dash pepper
8 oz cheddar cheese (I use almost 3 cups)
Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.
I top with extra grated cheese
**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)
by: Deanne Hoff
2 cups elbow macaroni
2 cups small curd cottage cheese
1 cup sour cream
1 slightly beaten egg
¾ tsp salt
Dash pepper
8 oz cheddar cheese (I use almost 3 cups)
Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.
I top with extra grated cheese
**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)
Friday, July 4, 2008
Patriotic Gelatin Salad
Patriotic Gelatin Salad
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.
Yield: 16 servings.
Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.
Yield: 16 servings.
Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.
Wednesday, July 2, 2008
Patriotic Taco Salad
Patriotic Taco Salad
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
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