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Ultra Giveaway!

This morning my husband and I had a conversation, one of many, about our eating habits. Mine are terrible, his are pretty good. I'm the type of person who eats when they are happy, sad, uplifted, depressed. My husband is the type of person who eats normally and when he is upset, he doesn't eat. So, every once in awhile we have a conversation, which typically ends with a declaration of intent: We will change our ways!

Reid went out this morning for a grocery shopping expedition with a few important labels in mind: high fiber, low fat, low sugar, blah blah blah, (can you tell already how my attitude is not conducive to serious changes in lifestyle?).

So what does all this have to do with you? One of my problems with healthy eating is finding good recipes. Can you help me? We can do it in the form of a contest... you post a tasty, healthy recipe and we will enter you in our giveaway; 2 packs of 5"x5" Ultrasuede ® with 5 pieces in each pack. You send me a wonderful recipe for some yummy healthy food and I put you in to win two of the lovely packs in the photo. This is a win/win situation, right?

Now, from experience with past giveaways, there is one more rule. If you don't send me your email address with your entry I can't put you in the pool. We have had a difficult time, on more than one occasion, tracking down our winners, and that makes it less fun to have these giveaways. Please? Thanks!

You have a week, till next Saturday (2/20). I'm really excited about this! Really!!

Dale Anne  – (February 13, 2010 at 12:14 PM)  

Sometimes we like Vegetarian meals....this is one of our Favourites: http://allrecipes.com/Recipe/Grandmas-Slow-Cooker-Vegetarian-Chili/Detail.aspx

Dale Anne

Rachel  – (February 13, 2010 at 12:28 PM)  

Though I love meat dishes, sometimes a good vegetarian chili is what I really want. Here is a good recipe. :)


carmel  – (February 13, 2010 at 1:24 PM)  

while serching for recipes my self i came across this one that i must make for my self i just like the way it looks- tasty!

you can try it out 2
i know i will, during this week
thanks for the giveaway

carmelita at windowslive dot com

Rose :: FineCraftGuild.com  – (February 13, 2010 at 1:50 PM)  

I have the cookbook of 'Tra Vigna' in Napa. EVERYTHING in his book is delicious.

His 'exra green broccoli soup' is super duper healthy and is my all time favorite recipe in the book.

I just found it online for you:


Bryanna Lenan  – (February 13, 2010 at 2:45 PM)  

My 2 year old son is on a special diet that consists of NO gluten, soy, sugar, casein, dairy, preservatives and/or additives... so you can imagine that I have to be pretty creative because to cook 2 different meals is just economical or time conserving to do... So... here is a recipe that we all enjoy! (sorry but there is no link, this is from the recipe book called my head!!)

1 Baked chicken (and often I cheat and get an already backed chicken at the organic market)
1 t. vinegar (apple cider)
2 diced Granny Smith apples
1 small chopped onion
sea salt/pepper to taste

I cut the meat off the chicken and add all the ingrediants. Mix it up and then serve with gluten free toast or crackers. It is a good lunch or brunch deal and healthy. The kids seem to like it too...

Bryanna Lenan

Unknown  – (February 13, 2010 at 3:00 PM)  

This looks lioke it would be a great & healthy snack, http://ukhandmade.blogspot.com/2009/09/lifestyle-delicious-un-cakey-nibble.html
I admit I haven't tried it yet hope to soon though

Front Range Stitcher  – (February 13, 2010 at 4:03 PM)  

Salmon with spinach soup

-4 cups chicken broth
-1 sm-med onion sliced thinly
-1 lg or 2 sm salmon filets (uncooked, skinned and boned)
-a hand full or two of baby spinach leaves washed, stems removed.

Step 1 - Bring the broth to a simmer.

Step 2 - While your heating the broth, peel and thinly slice the onion into rings. Add the onion to the simmering broth.

Step 3 - While simmering the broth and onion, cut the salmon filet into small bite-sized pieces and add to the simmering broth.

Step 4 - Keep the broth simmering (slow boil) and add the fresh spinach leaves. Salt and pepper to taste and serve.

This soup only takes as long to cook as it takes you from going from step one to four. (Unless you really want the salmon "more done")

Misia Pepa Adventures  – (February 13, 2010 at 4:24 PM)  

What a great idea for a giveaway!. I'm pescatarian. This is my favorite summer food. I can eat this everyday.It's fresh and has plenty proteins. It's very easy and fast to prepare. If there's any leftover, it taste great the day after. Is Bulgur Salad with grapes and feta from Everyday Food http://www.pbs.org/everydayfood/recipes/Bulgur_Salad_with_Grapes_and_Feta_Cheese.html.

dymphna  – (February 13, 2010 at 5:10 PM)  

i love to make homemade pinto beans! Easy and healthy.

deefna at gmail dot com

Jo in NZ  – (February 13, 2010 at 6:19 PM)  

My downfall is when I am starving, I reach for the biscuit, or cake, or stop at the bakery for a pie...no, no, no. So this is something that suits me for lunches really well.
I usually make it just for me, but you just add more ingredients for more people.

*a handful or precut coleslaw (I buy in bag from the supermarket.

*1 tin of chicken, or tuna (the flavoured ones are nice. You could use any meat with this though, or none at all. Cold cooked chicken, thinly sliced beef etc

*A handful or crispy noodles ( I need the noodles or my brain thinks it's just salad and still craves the carbs...so back to the biscuits anyway)

*Dressing - i usual mix in the tin the meat came out of
1 tablespoon balsamic vinegarette
1 tablespoon soy sauce
a little chilli pate is optional
mix and pour over your salad. S&P to season

That seems like a long recipe but it literally takes me 3 minutes to throw together. If I make to take for lunch, I keep the noodles out and add just before I eat so they stay crispy


Jo in NZ  – (February 13, 2010 at 6:21 PM)  

That should be "chilli PASTE", not pate....

Mrs Chronic-Shock  – (February 13, 2010 at 8:01 PM)  

We have a family meal that is a favorite (it is served every week) and is really healthy. It's white-chicken chili. The best part is how easy it is and it takes no time at all.

1 can of chicken breast meat (or 2 large cooked and shredded chicken breasts)
1 can of cannellini beans
1 can of chopped green chiles
Chicken stock (about 20 oz)
1 sweet onion chopped
2 cloves of garlic
1/8 tsp cayenne pepper
1 tsp oregano
1 tsp cumin
1/2 tsp salt

Saute onions and garlic with olive oil in large soup pot. When onions are transparent add the chiles and the spices and cook a few minutes. Add chicken and beans and cook a few more minutes. Add stock to your desired consistency (more for a soup, less for chili). Bring to a boil, then reduce heat and simmer for 30 minutes.

If you like spice, I add an entire chopped jalapeno. We serve with shredded cheese, but you can also add a dolop of cream cheese or cilantro. It has high fiber because of the beans and lean protein in the chicken breast.

Hope you enjoy :) my email is empressjennifer at gmail dot com

RevAnne  – (February 13, 2010 at 8:28 PM)  

we love grilled vegetables as often as we can get them, and I'll often do a little chicken breast or lean pork right alongside.
Cut meat into medallions and marinate meat in a mix of olive oil (I don't use much...couple tablespoons, max, and much of that is left behind) and balsamic vinegar. Season to taste with salt and pepper.
Toss veggies, cut into sticks about 1/2" by 1/2" by 4" (I usually use a mix of summer squashes, which I can reliably find year round here, and about 3/4 of time I can find local ones), with a little more olive oil and balsamic vinegar. Toss on a hot grill--indoor or outdoor--or on a cookie sheet under the broiler for about 5 minutes, then add your meat and cook until done to your taste. Yummy, and not a lot of clean-up, especially when I'm lazy and do my marinating/tossing in plastic bags.

Anne Sims

Khris  – (February 14, 2010 at 3:21 AM)  

At the moment I am on my health/weight loss kick so if you take a look at my blog I started just for that I have a couple of recipes I use a lot that are easy and I love. Hope you can use them too. I also have some links on the sidebar that have other sites that might help...good luck.
Hugs Khris

Anonymous –   – (February 14, 2010 at 4:04 AM)  

Delicious Hi-Protein Health Shake

2 scoops of protein mix
1/2 C yogurt
fruit9s) of choice
1 C orange juice
ice cubes

Put all in brender and blend until smooth.

Tanya –   – (February 14, 2010 at 5:33 AM)  

Oh, I hear you!
and it's really hard to bring something from the supermarket that dosn't have any of those added ingredients.
I can't read long and complicated recipies. So everything I cook on regular basis is easy and fast as possible.
Potato bean(they are great for women's health) salad.
6 servings.
1 pound green beans, cut and steamed.
4 large potatoes, boiled and diced
2 green onions

2 tbsps. olive or canola oil
2 tbsps. vinegar
1 clove garlic(or less if you're not a big fan of it), crushed
1/4 tsp oregano
pepper to taste
1. Place the beans, potatoes and scallions in a bowl.
2. combine all the dressing ingredients in a jar and shake.
3. Pour over salad. Toss gently.
4. Cover the salad and refrigerate for several hours or overnight.
Cook in the morning -it will be ready to eat at your luch time.
hope you'll enjoy it.
cutie_goodies at yahoo.com

Ina –   – (February 14, 2010 at 5:56 AM)  

I am a compulsive snacker and while not a recipe per se - my "go to" is a simple mix of mainly cheerios, raisins, craisins, or other dried fruit, and a sprinkling of chopped nuts. Whatever is on hand.

I have taken this to work with me everyday for the last 5 years and is what I snack on all day, especially when stressed. I recently quit smoking and this snack was a lifesaver. I used to get teased a lot at work for my "cheerios habit", but lately I am seeing a lot of desks with baggies of cheerios on them, especially on those of people attempting to quit smoking.

Ina pearsonina@yahoo.com

The Chilly Hollow Needlepoint Adventure  – (February 14, 2010 at 7:14 AM)  

One of my favorite quick and healthy meals is chicken soup. Put a pot of water on to boil, then saute a large chicken breast in a little olive oil on low in a separate pan. Turn the breast until no longer pink, then remove it from the pan and let cool. Toss chopped onion and a little garlic into the chicken cooking pan and let get soft. Chop whatever fresh veggies you have in the frig and add to the pan (mushrooms, a sliced carrot, some celery, a little green pepper, corn cut from the cob, some green beans, whatever leftovers you have. If you have some cooked veggies, add them to the pan after the raw veggies soften. Once everything seems cooked or warmed, shred your cooled chicken and toss that in the pan with the vegetables. Open a container of low sodium chicken stock and add as much as you need to the chicken/veggies pan to make a soup serving for each person you are feeding. Raise the heat a bit and bring to a boil, then turn back down to simmer. Add any pepper or other herbs (I like dried basil or tarragon) at this point. The pan of water is probably boiling now. Add pasta, one handful of any kind (I like elbows) per person, to the boiling water and cook until done. Drain the pasta and put some into each soup bowl. Add a half spoonful of lemon juice to the veggie/chicken/stock pot and stir, then ladle out into the bowls with their pasta. Stir, grind a little pepper on top or grate a little cheese and eat.

Lynn S.  – (February 14, 2010 at 7:55 AM)  

We have a favorite recipe we make quite often. It's quick and easy to make. Try it!

Strawberry/Spinach/Chicken salad
For each serving:

1 serving sized proportion of fresh spinach leaves...
Sliced fresh strawberries or berries of choice...
1/4 - 1/2 cup sliced almonds or walnuts chopped...
1/4 - 1/2 cup of crumbled,feta cheese...
Sometimes I add other fresh veggies as well. shredded carrots, sliced scallions, cucumber, etc.

Arranged on a nice sized plate and top with your choice of dressing...we usually use a store bought raspberry dressing.
Served with a good fresh bakery bread or crackers this is great any time of year!
Hope you try it! enjoy!

Would love a chance to win one of your little bundles as well!

Lynn S.  – (February 14, 2010 at 7:57 AM)  

Oh sure! then forgot to add my email address to my comment! SORRY!

thatcanadiangirl  – (February 14, 2010 at 9:27 AM)  

What a great idea :)

My recommended recipe is for homemade chicken nuggets, because it still has the satisfaction of a "naughty" meal but is very healthy in fact!


I've made them with salmon instead of chicken a few times too, and just as gorgeous.

[I think the choice of identity should make it possible for you to grab my email address. If not, pop by my blog's about page for details]

sct  – (February 14, 2010 at 9:55 AM)  

toss green beans with olive oil(just enough to lightly coat them) add a dribble of toasted sesame oil then roast them in a shallow baking pan if you're using the oven for something else or stir fry them in a skillet with slivered almonds if you want a quick lunch. Salt and pepper to taste.
Heat the green beans until they are they done to your eye (the brightest pretty green).
Thanks, S.

Traci  – (February 14, 2010 at 10:40 AM)  

We are trying to improve our eating habits, as well. As luck would have it, I posted the recipe I made for my hubby's birthday dinner yesterday here: http://my1littleworld.blogspot.com/2010/02/mahatma-rice-review-giveaway.html

tdsutherland (at) gmail (dot) com

kerrykatiecakes2  – (February 14, 2010 at 11:00 AM)  

I think I hit delete instead of send so here we go again!
|This recipe is for vegetarian pate which is quite good. I can'\t find my recipe right now but this one came from a source online and if my memory is not failing me it is basically the same.
makes 2/ 3”x 6”x 2” loaves (16 servings)
(can be wheat-free)
From my book “The Fiber for Life Cookbook”.

You need two nonstick 3x6x2” loaf pans (small fruitcake pans) for this recipe.

ALLERGY NOTE: Since you can use a variety of flours and nuts or seeds, this recipe is a great one for a variety of allergy diets.

This delicious pâté (high-fat versions of which are for sale in most health food stores) is versatile and very easy to make. It makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, regular toast, bruschetta, or pita crisps ; an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material

1/2 c. warm water
1 medium onion (about 5 oz.), peeled and chunked
1 large russet potato (about 8 oz.), scrubbed and chunked (no need to remove the high-fiber peel!)
OR 1 small potato (4 oz.), scrubbed and chunked, AND 1 medium-large carrot,scrubbed and chunked
1 c. raw shelled walnuts, hazelnuts, almonds, cashews, pecans, or sunflower seeds, or a mixture
1/2 c. wholewheat flour, stone ground cornmeal, soy flour, or chickpea flour (besan)
1/2 c. nutritional yeast flakes
1/4 c. soy sauce
2-4 cloves garlic, peeled
1/2-1 tsp. dried thyme
1/2-1 tsp. dried rosemary
1/2-1 tsp. dried marjoram
(NOTE: if you prefer to use fresh herbs, use 1 T. of EACH, chopped fine)
OPTIONAL: 1/4 tsp. ground allspice
a few gratings of freshly-ground nutmeg
freshly-ground black pepper to taste

Preheat the oven to 350 degrees F. Combine all of the ingredients in a blender or food processor and blend until very smooth. Divide the mixture between two lightly oiled nonstick 3x6x2” loaf pans (small fruitcake pans). Cover each pan with foil. Place the pans inside of a 9x13” shallow baking pan with about an inch of hot water in the bottom. Bake for 1 hour, removing the foil during the last 20 minutes of baking. Cool the pans on a rack, then carefully loosen the edges with a knife and invert them onto a plate. Wrap and refrigerate for up to a week.


snulfers  – (February 14, 2010 at 11:02 AM)  

I dint have any specific recipes, But I do have some tips to cut fat and add fiber.
1. Draining meat is a good way to get rid of fat from ground Beef, However if you also rinse the meat with water you can reduce the fat 95%.
2. Adding a can or substituting black beans to ground beef add fiber and makes the meat stretch. A plus for cooking for large groups.
3. Adding a can of black beans to a brownie mix in Lew of eggs and oil adds fiber and cuts fat.

Designs by Jenean  – (February 14, 2010 at 2:09 PM)  

I don't like to cook and I barely know how but I like to eat healthy. My meals are quick and simple.

I buy a rotesserie chicken already cooked from the grocery store, cut it up in slices. Brown a wheat torilla soft shell, stir fry the chicken and some frozen stir-fry veggies. Add it to the tortilla soft shell then add some Ken's healthy option honey Dijon dressing.


Em Smith Headley  – (February 14, 2010 at 2:23 PM)  

You can't go wrong with a hearty soup: http://www.mayoclinic.com/health/healthy-recipes/NU00408
Best of luck to you... and me too.

Juels  – (February 14, 2010 at 4:57 PM)  

I am going to give you a good healthy dessert, which does not contain any gluten, but a good amount of fiber (because a) the flour isn't processed wheat, and b) the fruit is marvelous). It is a great family recipie that I modified by making it gluten free.

Apple Crisp

Place 5-6 cups sliced green appples in a greased baking dish.

Mix with a fork until crumbly:
2/3 cup gluten free all purpose
flour (Arrowhead Mills)
1/3 cup Almond MealFlour (Bob's
Red Mill) (I keep it in the
freezer in between uses)
1/2 to 1 cup sugar
1 tsp. baking powder
3/4 tsp. sea salt
1 unbeaten egg
Sprinkle this mixture over the apples. Melt 1/3 cup butter and pour this over the top. Sprinkle with cinnamon.
Bake 350 degrees for 30-40 minutes.

UMMM. Can you tell I am in the mood for hot, cooked apples?

karen  – (February 14, 2010 at 6:38 PM)  

This is super easy and delicious. It also involves about five minutes of work, so it's totally doable. Buy the McCormick's Pulled Pork Seasoning. It's in a packet in the seasoning aisle. Make it according to the packet instructions and it's best to cook it on low if you use pork loin. I like to use pork loin rather than pork shoulder, as the loin is leaner, especially if you remove the fat before cooking. I also suggest that you cut the sugar in half and double the vinegar, as that'll yield a more zingy BBQ rather than a super sweet and somewhat zingy BBQ. Plus, it cuts out a few calories. This is great served warm on a whole wheat bun (and it hides the fact that the bun is wheat). Add in a salad, and you have a great meal and leftovers to freeze for another couple of meals.

Sally Watkins  – (February 14, 2010 at 6:41 PM)  

I see chili already listed, but it is such a great healthy option, I am sharing my fav recipe, it is my version of Rick's Crock pot chili:
* 1 pounds ground Chicken, browned and drained
* 1 cans kidney beans (15 ounces each) , canned, drained
* 1 cans Chili seasoned pinto beans (15 ounces each) , canned, drained
* 1 cans navy beans (15 ounces each) , canned, drained
* 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
* 4 tablespoons chili powder
* 1 clove garlic, minced
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoons ground cumin powder
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 teaspoon tabasco sauce
* 1 tablespoon olive oil
* 1 large redonion, coarsely chopped
* 6 ounces black olives, pitted and drained
* 6 ounces mushrooms, drained
* 1/2 cup water (or Beer)

Brown and drain ground chicken in skillet.

Combine all ingredients in slow cooker and mix thoroughly.

Cook on low for 8 to 10 hours.

Can be frozen and then reheated in a sauce pan later in the week for quick dinners.

Singtatter  – (February 14, 2010 at 8:18 PM)  

I don't know if mine is a recipe or not, but it's healthy breakfast to start the day, and I take a reasonable size bowl which last me till lunch. After taking for half a year, my cholesterol level dropped considerably.

Organic oat milk powder, instant baby oat, brewer's yeast, letchimin, raw wheatgerm, dried cranberry, dried strawberry. Portion of each ingredient can be varied to individual's perferance. Mix all in hot water, let it stand for a while. I don't add any sugar, condensed milk nor salt at all.

Dolores  – (February 14, 2010 at 10:17 PM)  

A healthy Banana bread that uses whole wheat flour, brown sugar and applesauce. We eat a lot of bananas in this house and we do get some that go soft before they get eaten.
Banana Bread
1 1/2 cup flour
1/2 cup whole wheat flour
1/4 cup vegetable oil
1/2 cup applesauce
1 cup brown sugar
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
2 eggs
4 whole bananas
1/2 tsp salt
1 cup walnuts
1 cup raisins

Preheat oven to 350 degrees and lightly grease pan a loaf pan. In a large bowl blend vegetable oil, applesauce, brown sugar, cinnamon, nutmeg, baking soda, salt and two (room temp) eggs. Add the flours 1/2 cup at a time and blend between. Add the walnuts and raisins and mix with a spoon. Pour batter in a bread pan and bake for 60 min. or until done.
I usually skip the nut bit and lately I have added chopped dates instead of raisins.

Candace  – (February 15, 2010 at 6:55 AM)  

I absolutely adore Peter Rabbit's Natural Foods cookbook. Not only is it small, whimsical and beautifully illustrated, it is filled with healthy recipes.

I love curried zucchini/spinach egg white omelets with feta. I had borderline gestational diabetes with my third child and I ate this almost everyday as a healthy low carb/high protein breakfast. I love it....even for dinner.

I take a drizzle of EVOO in a nonstick pan and saute a bit of green onion and 1/2tsp garlic till wilted but not browned. I remove this from the pan and saute 1 med zucchini, seeded and cubed into 1/2 in cubes, in a splash of EVOO until it is caramelized and cooked. I return the onions and garlic to the pan. Next add 1tsp of madras curry powder and cook till fragrant. Add a dash of salt and pepper to taste. Next take your desired number of egg whites, I use four, and pour over the top of the mixture, reduce heat to med/low and cover to steam the egg whites. After a few minutes I take my spinach that I have rinsed and de-veined and place them onto of the omelet and sprinkle with feta. I then fold the thick quiche like omelet over the spinach and serve sprinkled with sea salt.

Man, now I am jonesing for on of these.

Candace  – (February 15, 2010 at 6:55 AM)  
This comment has been removed by the author.
Jennifer  – (February 15, 2010 at 12:08 PM)  

Here's my favorite healthy dip option:

Corn Salsa:
1 can black beans, drained
1 can corn, drained
1 tomato, chopped
1 small purple onion, chopped
1 green bell pepper, chopped
fresh jalapeno, to taste
cilantro, to taste
salt and pepper, to taste
fresh lime juice, to taste

Chop tomato, onion, bell pepper, cilantro, and jalepeno. Combine all ingredients.

Dip with baked tortilla chips!

mummsie  – (February 15, 2010 at 3:35 PM)  

Our favorite fast one is
Warm tortias

a bag of Broccoli Slaw (found in produce dept. at grocery store)

BBQ sauce (your favorite brand)

Saute, Broccoli Slaw in alittle olive oil just until it's still crispy, add bbq sauce stirring until coated well and serve wrapped up in flour tortias.

Very quick, nutritious and great for a " I'm too tired to cook" night.

mummsie  – (February 15, 2010 at 3:42 PM)  

Sorry. Thought it would automatically post my e-mail address which is hippiidippiimom@aol.com

This broccoli slaw recipe is my own creation.Enjoy!!

Anonymous –   – (February 15, 2010 at 3:59 PM)  

This soup is really good. I get it from the Fresh Market Cookbook and is a favorite in our family.
Tortellini & White Bean Soup
3 cloves garlic, minced
1 lg. onion, chopped
1 lg red bell pepper, chopped
1 1/2 t. Italian seasoning (cab use Greek instead)
1 T. olive oil
3 (14 oz) cans chicken broth
1 (16 oz) can canneloni beans, drained
1 (14 oz) can diced tomatoes
1 (14 oz) can artichoke hearts, drained & quartered
1 (9 oz) pkg refrigerated cheese tortellini, cooked
2 c. fresh spinach, coarsely chopped
Parmesan cheese for garnish

Saute garlic, onion, pepper & seasoning in hot oil in Dutch oven over med. heat. Add broth, beans, tomatoes, & artichokes. Bring to boil, reduce heat & simmer 2 minutes. Add cooked tortellini and spinach. Simmer for 5 minutes more. Serve and sprinkle with shredded Parmesan. Serve with crusty rolls. Serves 6-8

Carole in Louisiana

helenCarillo  – (February 15, 2010 at 6:40 PM)  

Salmon is full of omega 3's, or maybe it is omaga 6's, or maybe it is both, either way this is a good, healthy recipe
Zest and juice of 2 oranges
1/4 C. honey
1/4 C. soy sauce
1 1/2 t. five spice seasoning
1 inch piece of fresh ginger minced
1 T dark sesame oil
4 garlic cloves minced
1/2 t. black pepper
4 salmon filets 6 oz each
bunch of scallions sliced
Combine all ingredients, and pour over salmon in pan to be baked in about 15 minutes before baking. Then place pan in oven and bake for about 20 minutes at 400.
(I have salt issues so I leave out the soy sauce, and it still tastes good)
Helen Carillo

squareby  – (February 15, 2010 at 9:19 PM)  

I don't eat very healthy either (my lunch today was a cupcake and granola bar) but whenever I'm feeling classy, I go with stuffed mushrooms.


I use this recipe but axe the cream cheese and reduce the parmesan (I'm lactose intolerant) and add in onions. It's meant as a side dish, but I eat it with broccoli and rice to make a meal.


Anonymous –   – (February 15, 2010 at 10:30 PM)  

My mom and I adapted this from a martha stewart show we saw- my parents are vegitarians and my little bro and I are not, so this works for everyone. It's fast and super yummy.

Wheat spaghetti
Ragu or other tasty red sauce
El Pato (a sort of hot salsa, you could sub tapatio or another kind of hot sauce)
Mozarrella cheese, shredded(or a blend withh yellow)

Ok. Cook the spaghetti. Pour out the water and add spaghetti back to pot. Pour in pasta sauce(to taste), hot sauce and cheese. Let the sauce heat and the cheese get gooey. When everything is hot, pour into bowls and serve.

This is really customizable- you could use lower fat cheese and if you don't like wheat pasta the sauce and cheese do a good job of covering up the taste. =)

anni w... litterfoot@aol.com

sharrosen@aol.com –   – (February 16, 2010 at 6:18 AM)  

Here's my favorite tomato soup--great low cal filler up and tasty too!

Triple Tomato Soup
Prep: 20 minutes
Cook: 45 minutes

•1 large onion, sliced
•1 Tbsp. butter or olive oil
•1 28-oz. can whole tomatoes
•3/4 cup dried tomatoes (not oil packed)
•1/2 of 6-ounce can no-salt-added tomato paste
•1 14-oz. can reduced-sodium chicken broth or vegetable broth
•1/2 cup sliced celery (1 stalk)
•2 Tbsp. snipped fresh parsley or cilantro (chose to use basil instead!!)
•2 to 3 tsp. lime juice or lemon juice
• Dairy sour cream (optional)
• Fresh Italian (flat-leaf)parsley
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
2. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings
Nutrition Facts
• Calories 128,
• Total Fat (g) 4,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 8,
• Sodium (mg) 786,
• Carbohydrate (g) 22,
• Total Sugar (g) 14,
• Fiber (g) 5,
• Protein (g) 6,
• Vitamin C (DV%) 56,
• Calcium (DV%) 10,
• Iron (DV%) 21,
• Percent Daily Values are based on a 2,000 calorie diet
From Martha Stewart

Anonymous –   – (February 16, 2010 at 9:25 AM)  

my roommate used to make the yummiest taboulleh: fresh diced cucumbers and tomatoes, prepared bulgar wheat (quinoa is a fine substitute), lemon juice, olive oil, and salt and pepper to taste. So easy and tasty!


Unknown  – (February 18, 2010 at 6:37 AM)  

I really like this rice recipe. It is quick and easy. My email is susanb.crowder@gmail.com

Thanks for the fun contest.

Unfried Rice Recipe

35 min | 5 min prep


* 2 eggs, slightly beaten
* 1 1/2 cups long grain rice
* 2 (14 1/2 ounce) cans chicken broth
* 2 cloves garlic, minced
* 1 medium onion, chopped
* 2 cups frozen peas and carrots
*2 cups frozen and cooked shrimp
*2 tablespoons soy sauce

1. Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, saute the onions and garlic until soft, add rice. Cook 3-4 mins or until browned, stirring constantly.
2. Stir in broth. Bring to a boil; reduce heat to low. Cover and cook 15-20 minutes until rice is cooked. While rice is cooking, heat peas and carrots in microwave safe dish. Warm shrimp in microwave dish. When rice is cooked, stir in reserved eggs, vegetables and shrimp and heat 1 min or until heated through. Toss with soy sauce to taste.

Mara Campbell  – (February 18, 2010 at 6:38 AM)  

I adapted this recipe and turned it from a pie into a kid of lasagna, so as to avoid the empty carbs/cals of the dough.
Cut eggplant in fine lengthwise slices.
Using a kitchen brush, brush an oven pan with a sprinke of olive oil (when you apply with a brush, you can use much less oil!)
Place the eggplant slices on the pan in such a way that they are all touching the pan, not one on top of the other) and put it in the oven (low heat) for about 20 minutes or until the eggplant is soft but not mushy. You will have to turn them over at some point. (Don't turn the oven off when you finish this step).
Meanwhile, slice tomato finely, as well as cheese (you can also use shredded cheese).
Find a deep rectangular/square container, ideally glass, but metal will do.
Once the eggplant is ready, start stacking layers of eggplant, tomato and cheese, just like you were doing a lasagna, but without the pasta or the sauce or any of that fattening/less healthy stuff.
Make sure the last layer is cheese, so it gets a nice gratin on top.
You can pour a beaten egg or two over the finished preparation (before the last layer of cheese), so as to give it more consistency (and some protein), but it's totally optional.
Put the finished eggplant stacks into a medium/low oven until the cheese is brown and/or bubbly.

Even my husband loves this recipe, and he hates eggplant!!

Lots of love from Argentina,

email: mararules "at" gmail "dot" com

Christine  – (February 18, 2010 at 6:43 AM)  

I am vegan and try to eat mostly raw. Here is a terrific and fast desert: In a food processor grind up 1 cup of walnuts, 1 cup of dates and 1/4 cup cacao (not sweetened cocoa!!). Blend until it forms a dough. Roll into balls and store in the fridge. Pop one when you get a craving for a sweet!

Christine - urbanfabulous@gmail.com

Kelly  – (February 18, 2010 at 6:44 AM)  


This is a recipe for Arugula & Pear Salad. www.lifescript.com has a ton of healthy recipes. They have estimated times for prep as well as nutrition information.


Mary  – (February 18, 2010 at 7:01 AM)  

Since my last surgury I have not been able to tolerate fats or beef! So I have had to go to ground turkey meat to substitute for ground beef. Below is my latest meatloaf recipe that I now like better than the beef!!

1 lb of ground turkey meat
1/4 cup of egg substitute
3 slices of whole wheat bread crumbled
1 package of onion soup mix
1/2 cup of beef boullion
1/4 cup of barbecue sauce(I like the honey flavor)

Mix all the above ingredients, place in a loaf pan and cover with ketchup

Bake at 375 for 45-60 minutes. Serve with baked potatoes and french green beans.

This is my favorite meal now!



Unknown  – (February 18, 2010 at 7:22 AM)  

I love soup this time of the year and this one is a favorite. Fairly low in fat and high in fiber.

Chicken Sausage and White Bean Soup
4 links of chicken sausage (I use chicken and apple)
1 T olive oil
1 onion, diced
3/4-1 cup diced carrot
3/4 cup diced celery
1 box low sodium ff chicken broth (I think this equates to 32oz)
15 oz. can petite diced tomatoes
3 15 oz. cans great northern beans drained (I slightly mash the beans in all 3 cans)

In a 5qt. soup pot saute the onion, carrot and celery in the olive oil. Cut the sausages in half length wise and then in half moons; add to vegetables. Saute until the veggies are soft. Add the tomatoes, chicken broth and beans. Let simmer on low for around 30 minues.

I like the flavor the sausage provides and don't add any salt, maybe some pepper. My friend adds about 2-3oz. diced prosciuto before she sautes the veggies.

Makes 6-8 servings.


Anonymous –   – (February 18, 2010 at 9:10 AM)  

Tried this yesterday, yummy...going to try with Salmon too.

New Orleans Baked Trout
New Orleans Trinity:
1/2c each chopped celery, onion & green pepper (can use other colored peppers)
1/2 c butter
1/2 c breadcrumbs
1 teas Zatarain Louisiana Spice
2 TBS mayo
8 oz cooked crab meat

Melt butter, saute NOTrinity until onions are transluscent Add breadcrumbs and Lousiana seasoning, remove from heat, cool. Fold in mayonnaise, crab.

4 trout fillets
lemom or lime juice
Spray baking dish with non-stitck spray and lay fish in pan. Spread 1/4 c NO mixture over each fish. Sprinkle juice over top. Bake 375 degrees for 30 min.

Serve with rice, salad, piece of french bread, and glass of vino...ummmm ummm good.

Deb  – (February 18, 2010 at 8:12 PM)  

This recipe is from Hungrygirl.com It is one of my favorites.

The Devil Made Me Chew It
Yum Yum Brownie Muffins

(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)

This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)

Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

Debbie from N CA

Wendi  – (February 19, 2010 at 11:15 AM)  

I made this for some friends who are following WW and liked it so much I make it just cause it's so yum!

Weight Watchers Broccoli and Cheddar Quiche Recipe

- 6 oz pie crust, 9-inch, refrigerated
- 2 tsp olive oil
- 1/2 cup red onions, chopped
- 1 1/4 cup part-skim ricotta cheese
- 1 cup low-fat shredded cheddar cheese
- 1 large egg
- 2 large egg white
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tbsp fresh chopped dill
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
- 10 oz frozen chopped broccoli, thawed and well-drained
- 1 tbsp grated Parmesan cheese
TIP: Not a broccoli fan? Substitute spinach in its place.
Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.
Entire recipe makes 8 servings
Serving size is 1 slice (1/8th of quiche)
Each serving = 5 Weight Watchers Points

Wendi (feltsilly@gmail.com)

Restitches  – (February 20, 2010 at 12:07 PM)  

This is a recipe for grilled stone fruits. It is so easy and adaptable. I'm not a pepper fan. Instead, I chopped up some fresh basil, thyme and a bit of rosemary (sprigs make a great garnish).
Works really well with very well trimmed boneless pork chops. For those, I use some kitchen bouquet with the herbs and grill them in a George Foreman. I don't think that will work with the fruit, but if you have a flat grill pan, you can pretty much do them all together.
jonn iva @ gmai l dot com

Lorraine  – (February 20, 2010 at 3:45 PM)  

I'm not sure if you're still accepting recipes but here's another one.

I cut up one or two zucchini's, one yellow squash, a small eggplant, and sometimes some portobellow mushrooms. In a pan I saute a chopped clove of garlic in about 2 tbsps. of olive oil. Then I add the vegies and let them "sweat" for a little while.

Add a half a jar of your favorite salsa (we prefer medium)and let it simmer for a while but don't let the vegies get mushy.

You can add cooked ground beef, turkey, or shredded chicken if you want meat in it.

Serve over couscous or pasta.

Hope you give it a try!


Ann from BC –   – (February 20, 2010 at 7:36 PM)  

Two recipes for you:
1) Brocolli salad
Wash brocolli then cut florets to give salad sized pieces in a large bowl (fairly small if children are partaking!)
Add cranraisins (dried cranberries) and sunflower seeds to taste.
Add a little balsamic vinegar and toss.
It's quick, easy and looks pretty!

2)Oven Red Cabbage with Apple
Heat oven to 300F or 150C
Chop red cabbage finely - about 4 cups (one average cabbage does about six people as a side dish)
Chop 2 cups each of onion and apple.
Mix cabbage, onion and apple in oven proof dish
Stir in 1/4 tsp ground cloves, 1/4 tsp ground cinammon and 1/2 tsp ground nutmeg.
Add 3 tbsp brown sugar, 3 tbsp wine vinegar and stir again.
Put a few (6) dabs (1/2 tsp each) of butter on top, cover with lid and cook in the oven for 90 -120 minutes, stiring occasionally.
This is a different dish, colourful and healthy. It is fairly forgiving if it cooks a bit longer and is nice reheated.

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