Healthy Recipes

Spinach & Tomato Ravioli

Ingredients:
1 cup tomatoes — peeled, seeded,diced
1 small onion — oven roasted
1 cup mushrooms — minced
2 teaspoons garlic — minced
1/2  pound spinach leaves — blanched, chopped
1/4  cup nonfat cottage cheese
3/4  cup tofu — mashed
2 Tablespoons fresh basil — minced
Ground black pepper
salt — to taste
48 eggless ravioli dumplings
Instructions:
Combine tomatoes, onion, garlic, and mushrooms in large pot.  [...]

Ingredients:

1 cup tomatoes — peeled, seeded,diced
1 small onion — oven roasted
1 cup mushrooms — minced
2 teaspoons garlic — minced
1/2  pound spinach leaves — blanched, chopped
1/4  cup nonfat cottage cheese
3/4  cup tofu — mashed
2 Tablespoons fresh basil — minced
Ground black pepper
salt — to taste
48 eggless ravioli dumplings

Instructions:

Combine tomatoes, onion, garlic, and mushrooms in large pot.  Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry.  Do not over cook.  Once complete, set aside to cool.  Once cooled combine with spinach, cottage cheese, basil and tofu.  Season with salt and pepper to taste.  Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush.  Add one Tablespoon of spinach mixture to the middle of each skin.  Top with a second ravioli dumpling and press edges together to seal.  Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.

Minted Chicken Salad

Ingredients:
1-1/2 cups vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2″ pieces
1 pound cooked chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries
Instructions:
Mix yougurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well [...]

Ingredients:

1-1/2 cups vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2″ pieces
1 pound cooked chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries

Instructions:

Mix yougurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well blended, to create dressing.  Set dressing mixture to the side.  Next, in a large cooking pot, boil farfalle pasta following directions on package. During the last five minutes the pasta cooks, add asparagus.  Complete cooking until the pasta is tender and asparagus is tender yet crispy.  Drain pasta and vegetables.  Stir in dressing.  Combine the turkey and the strawberries and gently toss.  Add chicken and strawberries and toss gently. Place salad in refrigerator for a minimin of two hours to a maximum of one day.  Once ready to serve, place salad atop spinach and garnish with fresh raspberries.

Creamy Broccoli Stuffed Chicken Breasts

Ingredients:
1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup OR fat free cream of mushroom soup
1/2 cup fat free milk
1 teaspoon paprika
2 tablespoons Parmesan cheese
Instructions:
Preheat oven to 400 degrees F.  Combine stuffing mix and [...]

Ingredients:

1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup OR fat free cream of mushroom soup
1/2 cup fat free milk
1 teaspoon paprika
2 tablespoons Parmesan cheese

Instructions:

Preheat oven to 400 degrees F.  Combine stuffing mix and water in a large bowl.  Allow to stand for 5 minutes.  While the stuffing stands, using a meat tenderizer, pound chicken breast until they are approximately 1/4 inch thick.  Add broccoli to stuffing mixture and lightly stir.  Spoon stuffing mixture onto chicken, leaving approximately 1/2 of chicken edges uncovered.  Roll each breast up, starting at the short end.  Place chicken in a 9X13 inch baking dish with the seam side down.  Repeat with each chicken breast until all have been added to pan.  Sprinkle chicken with paprika and cheese.  Bake uncovered for approximately 30 minutes or until chicken is cooked completely.

Chicken and Grapes Salad in a Pita

Ingredients:
2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded lettuce, if desired    
Instructions:
Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.  Place the [...]

Ingredients:

2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded lettuce, if desired    

Instructions:

Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.  Place the lettuce in the bottom of the pita.  Scoop mixture into the pitas evenly and serve.

Tomato Broccoli Lunch

Ingredients:
1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste
Instructions:
Wash and cut broccoli.  Slice tomatoes into quarters.  Place cut up broccoli in a take along bowl.  Add cherry tomatoes on top of broccoli.  Next sprinkle parsley, chives and salt on top of tomatoes.  Do NOT mix ingredients.  Cover bowl and chill in [...]

Ingredients:

1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste

Instructions:

Wash and cut broccoli.  Slice tomatoes into quarters.  Place cut up broccoli in a take along bowl.  Add cherry tomatoes on top of broccoli.  Next sprinkle parsley, chives and salt on top of tomatoes.  Do NOT mix ingredients.  Cover bowl and chill in refrigerator until you’re ready to eat.  Once you are ready to eat, remove lid from container and mix ingredients together.  Microwave for 6-8 minutes depending on whether you want your broccoli soft or crunchy.  Serve.

Dilled Salmon Steaks

Ingredients:
4 salmon steaks (about 1/2 lb. each)
1/4 cup lemon juice
2 Tablespoons olive oil
3 Tablespoons fresh chopped dill, or 2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
Instructions:
Put salmon steaks in a glass baking dish, 9″X 13″ in size.  Stir lemon juice, oil, dill, salt and pepper together in a small bowl.  Pour mixture onto [...]

Ingredients:

4 salmon steaks (about 1/2 lb. each)
1/4 cup lemon juice
2 Tablespoons olive oil
3 Tablespoons fresh chopped dill, or 2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper

Instructions:

Put salmon steaks in a glass baking dish, 9″X 13″ in size.  Stir lemon juice, oil, dill, salt and pepper together in a small bowl.  Pour mixture onto both sides of salmon and coat well.  Cover with aluminum foil or plastic wrap and chill for up to four hours.  When ready to cook, place salmon on a greased, foil lined grill and cook for 30 minutes or until done on medium-low heat. 

Serve with a side salad and boiled new potatoes.

Herb Turkey Scaloppine

Ingredients:
4 turkey cutlets, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
2 tablespoons herbes de Provence
Instructions:
Use a meat pounder to flatten the turkey cutlets between waxed paper sheets. Insert the herbes de Provence into turkey cutlets.  Heat the oil in an skillet until it begins to smoke. Cook each side until golden brown. (approximately [...]

Ingredients:

4 turkey cutlets, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
2 tablespoons herbes de Provence

Instructions:

Use a meat pounder to flatten the turkey cutlets between waxed paper sheets. Insert the herbes de Provence into turkey cutlets.  Heat the oil in an skillet until it begins to smoke. Cook each side until golden brown. (approximately 8 minutes)

Good for the Heart Turkey Reubens

Ingredients:
1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray
Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. [...]

Ingredients:

1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray

Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down.  Spray  skillet with vegetable oil. Cook over medium heat  until toasted and cheese melts, turning once.  Repeat with remaining sandwiches.