Wow, once the cold weather hits, nothing beats a bowl of  hearty, steaming hot soup.  This is one of those soups you will dream about, wishing for the temperature to drop. This healthy soup is based on a wonderful potato peasant soups that will definitely satisfy any appetite. The sourdough bread really makes it a meal.

Healthy Recipes Ingredients

1/4 cup vegetable oil
2 Tablespoons butter
1/2 cup onions, chopped
1 cup cauliflowerettes
2 potatoes, peeled and cubed
1/2 cup carrots, diced
4 cups chicken stock
4 oz Canadian bacon, diced
5 oz Gouda cheese, thinly sliced
8 slices of sourdough baguette
salt and pepper to taste

Healthy Recipes Cooking Instructions

In a small saute pan, add the butter.
Add the Canadian bacon, saute until lightly browned.
Set aside.

Heat vegetable oil in a saucepan over medium high heat.
Add onion and saute until softened.
Add the cauliflower, carrots and potatoes.
Saute for 5 minutes.
Add the chicken broth and bring to a boil.

Add the bacon to the soup, reduce heat, cover and simmer until vegetables ares soft.
Should take about 15 minutes.

Preheat the broiler,
Ladle soup into individual heatproof bowls.
Place two slices of bread in each bowl.’
Top with one fourth of the cheese
Place under the broiler until the cheese is melted and bubbley
Serve immediately.

This is the perfect appetizer.  NO CARBS!  High in vitamins!  (remember, you are trying to add color to your menu whenever you can) Protien! And this actually has a bit of fiber too.   Dried fruit is a very good source of fiber.   Plus you are probably tired of baby carrots by now.  Those little carrots are most likely a part of your every day fare anyway.  Time to switch it up!  Your guests will love these yummy little morsels plus they do look festive enough for any occasion.  Simple to make for those impromptu events.  Feel free to use green peppers if that is all you have.

Healthy Recipe Ingredients

One red bell pepper

One orange bell pepper

One red bell pepper

1 tub of Boursin cheese spread

1/4 cup dried currants

Healthy Recipes  Cooking Instructions

Cut each pepper in half,  trim off the stem portion, remove the seeds and veins.

Depending on the size of the squares you want, slice the sections into slightly larger than a Triscuit.

Place the cheese spread in a small bowl and add the currants.  Mix well.

Using a small knife or spreader,  spread a bit of the cheese onto each pepper square.

If you want to be super frugal, you can extend the spread by taking any little ‘extra’ pepper bits,  (maybe the not so pretty pieces from that you trimmed from the top and bottom of the peppers) Dice them up super fine and add to the cheese.

Eat  your greens!

It is easy when you make it so yummy.  We love the Italians!  They can do so much with every vegetable, they think of everything and it is all healthy recipes.   We are not sure we would have ever come up with this one.  Who even knows what Swiss Chard is?

This is the perfect heart healthy appetizer.  Everyone loves spinach dip, this takes it up a notch.  A bit more sophisticated and definitely a conversation starter.  Swiss chard is a part of the greens family.  You have probably seen it and never know what to do with it.  The stems are a deep burgundy red and the leaves, dark green and somewhat curly.  Remember we are trying to add more color to our plate every day.  This is a healthy way to get your vegetables.

An easy way to remove the stems:  fold each leaf along the stem, placing the root end to your left ( reverse if you are left handed) and the stem edge furthest from you.  Take a paring knife, starting at the base of the stalk and trim off  the stem by running the knife down its length. Similar to boning a fish.

healthy recipes

Healthy Recipe Ingredients

2 Tablespoons olive oil

1 lb Swiss Chard, stems removed and coarsely chopped
1 Tablespoon water
Salt and freshly ground black pepper

2 Tablespoons balsamic vinegar
half of one baguette, sliced on the diagonal, in 1/2″ thick pieces then toasted
2 oz of reduced fat feta cheese, crumbled

 Healthy Cooking Instructions

In a large skillet or wok, heat the olive oil to medium high heat.

Add the Swiss Chard to the pan and stir fry for a few minutes, coating the chard well with the oil.

Add the water and stir fry for another 2 minutes, until most of the water has disappeared.

Salt and pepper to taste.   Remove from heat.

Add the vinegar and stir well.

To assemble the bruschetta,  divide the chard into equal portions on each of the slices of bread, top with the feta cheese.

The key to healthy eating is making your food taste good. Homemade recipes easily surpass what you find in the market.  Making your own homemade pesto recipe will remind you how good food can taste when you start from scratch.  The best time to make pesto is when you have access to a large amount of fresh basil leaves.  Check around, most folks are only happy to share from their garden, especially if they get some pesto in return.

We make our pesto using a food processor, it is quick and easy.  You will be amazed at how fragrant your kitchen will become once you start this.  It has become a favorite family memory at our house, along with apple pie and chocolate chip cookies.

Pesto has a tendency to turn brown once it is made.  It order to minimize it, you will need to keep a layer of olive oil across the top of the pesto.  We keep it in a small jar in the refrigerator for several months.  It will loose it’s pungency the longer you keep it, but it will still be good.  As you take some out of the jar, push down the pesto back to a flat surface across the top and add more olive oil.

Healthy Recipes Ingredients

2 cloves of garlic
1 teaspoon salt
2 Tablespoons pine nuts
3-4 cups of fresh basil, packed in the measuring cup
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated

Healthy Cooking Instructions

Wash and dry the basil leaves, set aside.

Have your olive oil measured and ready to pour.  Set aside.

With the blade running in the food processor, drop in the whole garlic cloves.  Allow to process until finely chopped.

Add the salt and pine nuts through the feed tube and process until the nuts are also finely chopped.

Open the lid of the processor and scrape the sides of the work bowl. Add the basil leaves.  Place the lid back on and pulse until the basil is mostly chopped.

Start processing and drizzle in the olive oil  through the feed tube.  Stop once the basil mixture becomes a thick paste.  Open the lid and scrape down the sides of the bowl.  Add the cheese and pulse a few more times to complete the mixing.

Use immediately or transfer to small jars, smooth the surface with a spoon and cover completely with a layer of olive oil to prevent browning.

When you have a ton of basil in your garden, it is only natural to whip up some homemade pesto.  Now that you have your herbal treasure, you will need some inspiration in the kitchen.  Finding healthy recipes for pesto is easy.  Aside from a classic pasta dish and maybe some stuffed mushrooms, where do you go next on your healthy eating  quest?  Another wonderful pesto dish can be made with spaghetti squash, a vegetable that you are probably passing right by in the market.  Spaghetti squash needs to be re-discovered now that everyone is looking for low carb healthy recipes.  You will not miss the pasta at all in this easy recipe.  We are using the microwave.  You know it is easy now.  In addition, you will get to experience the transformation this vegetable goes through.  It is pretty amazing. You must see it to believe it.

Healthy Recipes Ingredients

1 spaghetti squash
3-4 Tablespoons pesto
1 Tablespoon extra virgin olive oil
2 Tablespoons parmesan cheese, grated
freshly ground black pepper

Healthy Cooking Instructions

To cook the squash, pierce it in a half a dozen places with a small knife.  This will prevent the squash from exploding in the microwave.

Place on a dish or pie plate on top of a few sheets of paper towel.  Microwave for 10-12 minutes.  Turning once over once or twice.

Allow to cool a bit, so it is easier to handle.  Slice lengthwise.

Scoop out seeds and discard them.  Now the fun begins.

Using a fork, start to scrape the flesh towards the middle.  It will come apart in shreds.  Continue with both halves until you have shredded all the squash.

Place in a large bowl, add the pesto and some olive oil. Toss gently.

Sprinkle the cheese and black pepper.  Toss again.

Can be served a  main dish or on the side.  This also reheats well.

Everyone loves deviled eggs. Here is a classic way to prepare them. Eggs provide an easy and inexpensive way to sneak in some additional protein. Healthy snack recipes such as this appetizer, provides the protein you are looking for. Plus, egg yolks are a great source of Vitamin D. Nowadays, we stay indoors more, wear sunscreen when outdoors and opt for the egg white omelet. All good choices, but you may not be getting enough Vitamin D. A deviled egg may be just what you need.

We have seen dozens of ideas to make peeling the eggs easier, but we have found that using eggs that are really fresh end up the hardest to peel, so always use the oldest ones you have on hand. A small tip for filling the eggs, spoon the egg mixture into a plastic sandwich bag, cut off one of the bottom corners, diagonally. Squeeze the bag carefully, fill the eggs halves, twisting the bag slightly snd lifting, when filled.

Healthy Recipe Ingredients

12 large eggs
4 teaspoons light mayonnaise
8 teaspoons Dijon mustard
dash or two of cayenne pepper
salt and pepper to taste
paprika

Healthy Cooking Instructions

Place the eggs in a pan large enough to cover with water, plus an extra inch.
Bring to a boil, reduce to a low boil and continue cooking for 10 minutes.
Carefully drain the eggs and place in bowl with iced water.

Allow to cool completely before peeling.
Slice each egg in half, carefully spooning out the yolks.
Place the yolks in a small mixing bowl.
Mash the yolks with a fork, until crumbly and uniform in size.
Add the mayonnaise, mustard, both peppers and salt.
Stir well until you have a smooth paste. Add more mayo if needed. It should not be dry.
Taste for the desired seasoning, adjust for your taste.
Spoon into each egg half.
Sprinkle with a dash of paprika.

Three bean salad had been a summer staple in our family for years. Even though you can find this salad at the the deli counter, we find that making it ourselves allows us to control the sodium. Convenience foods are typically loaded with salt. Your heart will thank you for this low sodium version. These beans are also high in fiber. It will go well with any of your barbeque suppers. This really needs to marinate a few hours, overnight is fine, to build the flavor. If you are heading out to the beach, making it the day ahead makes perfect sense. Healthy vegetarian recipes for salad are sweet, crunchy and satisfying. It is best to use fresh beans in this recipe, but if unavailable, frozen ones will be fine. If you place the salad in a large zip lock plastic bag after you are done combining all the ingredients, it will make it easy to stir when marinating. If you are looking for a slightly different version of a three bean salad, try one that has a lime/cilantro dressing with edamame.

Healthy Recipe Ingredients

1 1/2 cups green snap beans
1 1/2 cups yellow snap beans
2 cans of cups kidney beans, rinsed well
1 cup green bell pepper, slivered
3/4 cups red onion, thinly sliced

1 clove garlic, cut in half
2/3 cup red wine vinegar
1/3 cup sugar
1/4 cup vegetable oil
1/4 cup olive oil
1/2 teaspoon Worcestershire sauce

1/2 to 1 teaspoon salt
1/8 teaspoon black pepper
large dash of turmeric

Healthy Cooking Instructions

Trim the ends off both ends of the beans and cut into 1 inch pieces.
Boil water in a medium large pot and add the beans.
Blanch for about 7 minutes.
Drain in a colander and rinse with cold water.
Combine the fresh with the kidney beans in a large bowl, add the green peppers and onions.

Mix well.
In a medium jar with a tight fitting lid, combine the remaining ingredients.
Shake well. Let stand 5 minutes. Remove the garlic halves and discard.
Shake again and pour over the bean mixture.
Chill at least 3 hours, stirring occasionally, to coat the beans with the marinade.

Welcome to Healthy Recipes Today. Here you can find free online recipes and healthy cooking recipes for preparing delicious meals that not only taste good but are good for you. Offering a selection of healthy diet choices including chicken recipes, beef recipes, fish recipes and vegetarian recipes we hope you find exactly what you’re looking for to prepare a great tasting healthy meal!

Free Healthy Recipes Online

Ingredients

2 Tablespoons butter
1/2 cup whole wheat Ritz crackers, crushed
1/4 cup water
1/2 teaspoon salt
1 lb yellow summer squash, sliced 1/4 inch thick
1/4 cup low fat mayonnaise
1 large egg, beaten
1/2 cup grated sharp cheddar cheese
2 additional Tablespoons butter
1 teaspoon sugar
1/2 teaspoon instant minced onion
1 teaspoon horseradish
1/8 teaspoon pepper
dash of salt
cooking spray

Healthy Cooking Instructions

Melt 2 tablespoons butter in a 3 quart casserole dish in the microwave.
Add the crackers, stir to mix and set aside in a small bowl.
Place water with the squash and salt in the casserole dish.
Cover and cook on high 8-10 minutes.
Drain and set aside.
Combine the remaining ingredients in a medium bowl and stir until well combined.
Add the squash to the bowl and fold together with the cheese mixture.
Dry the casserole dish and spray lightly with the cooking spray.
Return the squash mixture to the casserole.
Cook 4 minutes on high.
Then add the cracker topping and cook an additional 2 minutes until set.
Allow to stand another 5 minutes before serving.

This is the perfect Mother’s Day meal.  Mom gets a salad and the guys get to grill!  Everybody’s happy. This healthy recipe can just as easily be cooked in a black iron skillet or under the broiler. We use the peppercorn medley, it comes in a handy little grinder found in the spice section of your grocery store.  In a pinch, you can substitute the common black peppercorns also.

Healthy Recipes Ingredients

1 Tuna steak per serving
1 teaspoon sesame oil
McCormick’s Peppercorn Medley spice
2 cups mixed greens
1 teaspoon black sesame seeds
2 Tablespoons Newman’s Own Low Fat Sesame Ginger Dressing
5-6 strips both red and yellow bell pepper

Healthy Recipes Cooking Instructions

Preheat the grill to the highest heat.
Brush the tuna steak on both sides with sesame oil.
Grind the peppercorns over the tuna, pressing in pepper slightly to make sure it adheres.

Place the greens in a large  bowl.
Add the sesame seeds and dressing.  Toss gently to mix well.
Place the salad on the individual serving plate.

Once the grill is hot, really hot, cook the tuna for 3 minutes per side.
Watch the clock carefully, tuna can be overcooked quickly.
If you like it rare in the center, turn it in 2 minutes.
Allow to sit a minute or two before slicing.
Arrange the slices on top of the greens, surround with the pepper slices.