Healthy and Delicious Recipes

Preheat a lightly oiled grill to medium-high.

Grill steak for 7 to 10 minutes per side for medium-rare. Remove and let rest for 5 minutes before slicing into thin strips.

In a serving bowl, combine lime juice, fish sauce, soy sauce, sugar, and
chili paste.

Add steak and toss to coat. Add cucumber, onion, tomatoes, cilantro, mint, and scallions and toss again. Sprinkle with peanuts before serving.

In large saucepan, combine sugar and flour. Gradually stir in milk and bring mixture to a boil over medium-high heat, stirring constantly.

Place egg yolks in small bowl; gradually pour some of the hot custard into the egg yolks, mixing well with fork. Gradually pour hot custard mixture back into saucepan with remaining custard, cooking over low heat several minutes.
Do not boil.

Remove from heat and add vanilla. Transfer custard to bowl and allow to cool (can refrigerate to speed up cooling).

In trifle bowl or large glass bowl, place one-third of vanilla wafers. Slice 2 bananas and place on top wafers. Spread one-half of custard on top and sprinkle with one-half of crushed candy bars. Repeat layers again using all remaining custard and crushed candy bars.

Place final one-third of vanilla wafers on top. Slice 2 bananas on top of wafers, cover with whipped topping. Refrigerate at least 1 hour before serving.

Preheat oven to 375°F. Combine cracker crumbs and butter and press onto bottom of 13x9x2-inch baking dish coated with nonstick cooking spray. Bake 7 to 10 minutes or until browned. Cool completely.

In bowl, whisk evaporated milk, milk, and pudding mixes 2 minutes or until slightly thickened. Spread pudding evenly over crust.

Layer with bananas, pineapple, and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour
before cutting.

Preheat oven to 350°F. Cook rice in water according to package directions.
Set aside.

Combine shrimp, salt and pepper, and cooked rice. Heat cheese and milk together in microwave or in small pan over medium-low heat until melted, mix with rice mixture.

Transfer to 2-quart casserole dish, sprinkle with bread crumbs, bake 15 minutes or until well heated.

Preheat oven to 350°F. In large skillet coated with nonstick cooking spray over medium-high heat, cook chicken, stirring occasionally, until done, 10 minutes.

Season with salt and pepper, garlic, chili powder, and cumin. Add black beans, green chilies, and green onions, stirring to combine.

Remove from heat. Divide chicken mixture and cheese evenly among flour tortillas. Roll up each tortilla tightly, place side by side in 3-quart casserole. Pour sauce over enchiladas. Bake, uncovered, 30 minutes.

In medium saucepan, place flour and gradually stir in chicken broth and milk.

Cook, stirring constantly, until mixture comes to a boil and sauce thickens.

Mix in cheese, salt and pepper, mustard, and Worcestershire sauce; stir until cheese melts. Remove from heat and add yogurt; do not boil.

Place chicken, celery, onion, carrots, bay leaf, and 12 cups water in large pot. Bring to boil and add barley.

Reduce heat, cover, and cook until chicken and barley are done, about 30 minutes. Season with salt and pepper, add basil and bouillon cubes.

Meanwhile, cook pasta according to package directions, omitting oil and salt. Drain and set aside. Remove bay leaf and add pasta.

Preheat oven to 350°F. Mix all ingredients and press into an ungreased
13x9x2-inch pan.

Bake 20 minutes. Cool, then top with Cream Cheese Layer (recipe follows). Refrigerate until serving.

Combine ingredients in mixer and beat only until well blended. Spread on top of first layer. Top with Pudding Layer (recipe follows).

Mix pudding with milk, beat according to directions on package.

After thickened, add vanilla. Spread on top of Cream Cheese Layer.
Cover dessert with whipped topping.

In a pot coated with nonstick cooking spray, sauté ½ teaspoon garlic, add 1 tablespoon each of lemon juice and chicken broth. Bring to full boil, add couscous, cover pot, remove from heat. Let sit 5 minutes, fluff with fork and add parsley. Set aside to cool.

When cool, add snow peas, green onions, peanuts, and cranberries.

For dressing, mix together remaining ½ teaspoon minced garlic and 3 tablespoons lemon juice, oil, and hot sauce. Toss the dressing with the couscous mixture.

Preheat oven to 400° F.

Scatter onion slices on the bottom of a medium baking dish. Place chicken in baking dish and sprinkle with curry and garlic salt. Pour orange juice around chicken.

Bake for 15 minutes or until cooked through. Cool, then cut chicken into bite-sized pieces.

In a medium bowl, mix chicken, oranges, scallions, raisins, and 1 tablespoon of coconut. Stir in mayonnaise.

Preheat oven to 350°F. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.

In a mixing bowl, cream together cream cheese and sugar until light. Beat in bananas, egg, and egg whites. Stir in biscuit mix and cinnamon until just blended. Turn into prepared loaf pan.

Bake 45 minutes to 1 hour, until toothpick inserted in center comes out clean. Cool in pan 15 minutes.

In a large pot, brown meat and garlic until meat is cooked through. Drain any excess liquid.

Add chili powder, cumin, salsa, corn, beef broth, and beans. Bring mixture to a boil, reduce heat and cook 15 minutes.

Preheat oven to 300°F. Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form.

Fold in 1 tablespoon vanilla. Spoon into 9-inch lightly greased glass pie plate and form nest-like shell. Bake 45 minutes. Cool.

In a microwave-safe bowl, melt chocolate in water 1 minute, stir until melted. Cool. Add remaining 1 teaspoon vanilla. Fold whipped topping into cooled chocolate. Spoon into meringue shell. Freeze. Thaw slightly to serve.

In a pan, heat butter, brown sugar, cinnamon, and orange juice until bubbly. Add banana slices.

Cook 5 minutes, turning as needed. Serve immediately.

Combine garlic salt, lemon pepper, oregano, and dried mint into a
Greek seasoning.

Dredge chicken in flour mixed with half the Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes or until cooked through. Remove from pan and set aside.

Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning. Mix in tomatoes.

Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese, or 2 tablespoons of chopped fresh parsley just before serving.

Preheat oven to 350°F. In a small saucepan, bring water to boil; stir in grits. Reduce heat, cover, and cook 5 minutes or until slightly thickened.

In a bowl, combine cooked grits, milk, cheese, ham, eggs, egg whites, salt and pepper, and Worcestershire sauce.

Pour mixture into 9-inch pie plate coated with nonstick cooking spray. Bake 30 minutes or until set.

Preheat oven to 350°F. In a large bowl, combine flour, ¼ cup confectioners' sugar, pecans, and butter. Press into bottom of 13x9x2-inch baking pan. Bake 20 minutes. Set aside to cool.

In a mixing bowl, mix cream cheese and remaining ⅔ cup confectioners' sugar until creamy. Fold in ¾ cup whipped topping. Spread cream cheese mixture over cooled crust.

In a mixing bowl, beat sweet potatoes, cinnamon, and sugar until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.

In a large skillet, heat oil, add garlic and spinach. Cover and cook until spinach is wilted, 3 minutes, stirring occasionally. Add milk, season to taste.

Meanwhile, prepare pasta according to package directions; drain. Toss with spinach in skillet, sprinkle with cheese.

Preheat oven to 350°F. In a saucepan, bring chicken broth to a simmer.

In a small bowl, whisk milk into flour to make a smooth paste. Add to chicken broth, cook until thickened and smooth, stirring constantly.

Remove from heat, stir in yogurt, tomatoes, parsley, chili powder, and oregano. Season with salt and pepper to taste; set aside. In a skillet coated with nonstick cooking spray, sauté onions, green pepper, and garlic until tender.

Line bottom of shallow 3-quart baking dish with half of the tortillas. Sprinkle half of chicken and half of onion mixture over tortillas. Spoon half of sauce evenly on the top. Repeat layers, ending with cheese. Bake 25 to 30 minutes or
until bubbly.

Add oil to a wok or large skillet over high heat. Sauté mushrooms for 2 minutes.

Add chicken, cabbage, carrots, bell pepper, and scallions and sauté for 5 to 7 minutes, or until tender.

Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken are cooked through. If sauce is too thick, add 1 tablespoon water.

Spoon moo shu into lettuce leaves. Top with a dollop of hoisin, or dip into hoisin, if desired.

Preheat oven to 350°F. Boil noodles according to directions on package, omitting oil.

Rinse, drain, combine with butter, tossing evenly. Place noodles in glass
13x9x2-inch baking pan coated with nonstick cooking spray.

In food processor or mixer, combine remaining ingredients, beating until smooth. Combine with noodles, mixing well. Bake 45 to 60 minutes.

Combine all ingredients except butter. Marinate, covered, 2 hours or overnight
in refrigerator.

Preheat oven to 350°F. Drain chicken, coat with Bread Crumb Coating (recipe follows). Place on baking sheet coated with nonstick cooking spray and chill
1 hour (if time permits).

Drizzle chicken with butter. Bake 45 minutes to 1 hour or until tender and
golden brown.

Cook snow peas and broccoli in microwave until crisp tender. Drain, set aside.

Cook pasta shells and tortellini according to directions on package omitting salt and oil. Drain, set aside. Combine all ingredients in large bowl. Toss with Dressing (recipe follows).

Combine all ingredients together, mixing well. Pour over pasta salad, refrigerate.

Preheat oven to 350°F. In a bowl, combine brown sugar, oatmeal, cereal, flour, and ½ teaspoon cinnamon. Stir in vanilla, canola oil, and orange juice until crumbly; set aside.

In 2-quart dish coated with nonstick cooking spray, toss peaches with sugar, remaining 1 teaspoon cinnamon, and cornstarch, coating well. Sprinkle oatmeal mixture on top.

Bake 35 to 45 minutes or until bubbly.

Bring chicken, water, onion, and cilantro to a boil in a large pot. Reduce heat and simmer 20 minutes. Remove chicken and cool.

Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas, and turn off heat.

Pull chicken off the bone and cut into bite-sized pieces. Return to pot.

Add chilies, corn, beans, tomatoes, fajita seasoning, and garlic salt.

Add tortilla-broth mixture to pot, and simmer 15 minutes.

Add lime juice to chili and serve.

Heat a large pot coated with nonstick cooking spray to medium heat, add tomato purée, onion, chili powder, cumin, oregano, garlic, sugar, cinnamon, red pepper flakes, salt and pepper. Bring to a boil, reduce heat, simmer, covered, to blend flavors, 20 to 25 minutes.

Meanwhile, cook pasta according to package directions, omitting any oil and salt. Drain well.

Stir black beans, corn, and green chilies into sauce. Cook until corn is
crisp-tender, 5 minutes. Remove from heat.

To serve, toss black bean mixture with pasta. If desired, serve with reduced-fat Cheddar cheese.

Preheat oven to 400°F. Wash potatoes well, dry thoroughly. With fork, prick skins over entire surface.

Place potatoes directly on oven rack, bake 1 hour or until soft when squeezed. When done, cut each potato in half lengthwise. Scoop out inside, leaving a thin shell.

In mixer, mash potato pulp until no lumps remain. Add butter, skim milk, and yogurt, mixing well. Stir in corn, green chilies, green onions, and cheese, combining well.

Spoon mixture into shells. Top with paprika. Lower oven to 350°F, bake
20 minutes or until cheese is melted and potatoes are hot.

In a large bowl, combine broccoli, green onions, grapes, and lettuce; set aside.

In a small skillet coated with nonstick cooking spray, melt butter. Add almonds, sauté until light brown; set aside.

In a small bowl, whisk together red wine vinegar, sugar, soy sauce, and olive oil. Pour over broccoli mixture, toss. Stir in the browned almonds.

Carefully combine all ingredients in a large bowl. Toss with Dressing (recipe follows). Serve immediately.

Combine all ingredients together and fold into tuna mixture.

Add oil to a pot over medium heat. Sauté carrots, celery, onion, and breastbone for 8 to 10 minutes, or until vegetables soften.

Add water and chicken broth, then bring to a boil, stirring to combine. Reduce heat, cover, and simmer for 15 to 20 minutes. Add beans and chicken meat and cook for 5 minutes. If too thick, add additional broth or water. Discard breastbone before serving. Season with salt and pepper.

For a burst of green, add a few handfuls of baby spinach or 2 tablespoons of chopped fresh parsley just before serving.

Spread dressing on one side of each slice of bread.

Top 4 slices of bread with one slice of cheese each.

Top cheese with turkey, sauerkraut, caraway seeds, and second piece of cheese. Cover with second piece of bread.

Heat a non-stick skillet to medium-high; lightly coat with cooking spray. Place sandwich in pan. Cook 1 minute. Spray top side of sandwich, flip, and cook an additional minute until crispy and cheese is melted.

Cut in half and serve.

Prepare pasta according to package directions; set aside.

In small bowl, blend yogurt with orange juice. In a large bowl, combine pasta, mandarin orange slices, grapes, apple, and celery. Stir in yogurt mixture;
toss well.

Cover and refrigerate until chilled.