Category Archives: Recipes

Quick and easy recipes.

Spiced Apple Cider

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Classic Whipped Cream

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© 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved.

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Whole-Wheat Pasta with Kale and Roast Chicken

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spaghetti-pestoPhoto: Levi Brown

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 1 Braised Kale
  • 3 cups white meat and 1/2 cup sauce from Roast Chicken with Pan Sauce
  • 1 (15-oz) can low-sodium chickpeas or white beans, drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground coriander

Preparation

  1. Cook pasta until al dente. Reserve 3 TBSP cooking liquid; drain.

  2. In large skillet, heat rest of ingredients, stirring, until very hot.

  3. Toss in the pasta and cooking liquid.

  • Prep Time:
  • Cook Time:
  • A quick Italian meal of Whole-Wheat Pasta with Kale and Roast Chicken doesn’t get much more nutritious than this! Whole-wheat pasta lend itself to extra fiber and good carbs; roasted chicken adds lean protein; and kale is one of the Superfoods of the moment. A quick Italian mean doesn’t get much more nutritious than this! Whole-wheat pasta lend itself to extra fiber and good carbs, roasted chicken adds lean protein, and kale is one of the Superfoods of the moment.
  • Yield: Makes: 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 515
Fat per serving: 12.2g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 6.4g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 46g
Carbohydrate per serving: 59g
Fiber per serving: 12g
Cholesterol per serving: 89mg
Iron per serving: 5mg
Sodium per serving: 535mg
Calcium per serving: 156mg

Peanut Butter Crispy Rice Treats

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peanut-butter-rice-treatsQuentin Bacon

Ingredients

  • 3/4 cup chunky, natural-style peanut butter
  • 3/4 cup honey
  • 6 cups crispy brown rice cereal
  • 2/3 cup chopped dried cherries
  • Cooking spray

Preparation

  1. WATCH THE VIDEO: These Crispy Peanut Butter Treats Deliver Good-for-You Fats and Fiber

  2. Combine peanut butter and honey in a large pot; cook over medium-low heat until peanut butter and honey are melted (about 2-3 minutes). Add crispy brown rice cereal and chopped dried cherries to the mixture; stir until sticky. Press into a 9- x 13-inch pan coated with cooking spray. Chill in refrigerator 40 minutes. Cut into 15 (2 1/2 – x 3-inch) squares; serve.

  • :
  • This healthy version of crispy rice cereal bars uses brown rice cereal, natural peanut butter, honey instead of corn syrup, and dried cherries.   With 2 grams of fiber per bar, you don’t have to feel guilty about indulging.  All-natural peanut butter and honey bring an authentic sweetness to the fiber-rich brown rice cereal.
  • Yield: Makes 15 servings (serving size: 1 square)

Nutritional Information

Calories per serving: 201
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 4g
Carbohydrate per serving: 32g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 50mg
Calcium per serving: 5mg

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Ellie Krieger

Tuscan Barley Salad

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  • WATCH THE VIDEO: This Fiber-Packed Grain Salad Is Good for Your Gut

  • Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant. Transfer walnuts to a plate, and set aside.

  • Use a microplane grater or vegetable peeler ok to remove the zest from the orange (only the colorful skin, not the bitter white part underneath). If using a vegetable peeler, chop the zest finely; place zest in a large bowl. Carefully peel the orange with a knife, removing all of the white pith and outer membrane. Hold the fruit over the bowl and cut between the inner membranes to release the orange segments; let them drop into the bowl, along with the juices. Use clean hands to tear larger segments into smaller pieces.

  • Add olive oil and salt; toss until combined. Add barley, fennel, sun-dried tomatoes, and reserved walnuts. Toss until thoroughly combined.

    • Caramelized Onion Dip

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    All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website.

    © 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved.

    The Material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.

    See the Terms of Service and Privacy Policy (Your California Privacy Rights) for more information. Ad Choices

    A Skinny Caesar

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    Ingredients

    • Olive oil cooking spray
    • 1 pound skinless, boneless chicken breast halves
    • 1/4 plus 1/8 teaspoon kosher salt, divided
    • 1/4 plus 1/8 teaspoon freshly ground black pepper, divided
    • 1/2 cup silken soft tofu
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons red wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 3/4 teaspoon minced garlic
    • 1/2 teaspoon anchovy paste
    • 1 tablespoon water
    • 2 tablespoons grated and 1/4 cup shaved fresh Parmesan cheese
    • 8 cups romaine lettuce cut crosswise into 2-inch strips
    • 1 1/4 cups fat-free croutons

    Preparation

    Watch the video: How to Make a Healthier Caesar Salad

     

    1. Heat grill pan to medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill chicken until just cooked through, about 5–6 minutes per side. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.

    2. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary. Add 1 tablespoon water to thin. Stir in grated Parmesan.

    3. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each evenly with shaved Parmesan.

    Peanut-Butter-Cup Smoothie

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    Peanut Butter Cup SmoothiePhoto: William Dickey; Styling: Margaret Dickey

    Ingredients

    • 1 cup sliced ripe banana
    • 1 cup 1% chocolate low-fat milk
    • 1/2 cup vanilla low-fat frozen yogurt
    • 2 tablespoons natural-style peanut butter
    • 1 (8-ounce) carton vanilla low-fat yogurt

    Preparation

    Watch the video: How to Make a Peanut Butter Cup Smoothie

    Place banana in freezer; freeze until firm (about an hour). Remove from freezer; let stand 5 minutes. Combine banana and remaining ingredients in a blender; process until smooth. Serve immediately.

     

    • :
    • Yield: serves 3 (serving size: 1 cup)

    Nutritional Information

    Calories per serving: 201
    Caloriesfromfat per serving: 25%
    Fat per serving: 5.9g
    Saturated fat per serving: 1.7g
    Monounsaturated fat per serving: 2.5g
    Polyunsaturated fat per serving: 1.3g
    Protein per serving: 8.5g
    Carbohydrate per serving: 31g
    Fiber per serving: 1.8g
    Cholesterol per serving: 6mg
    Iron per serving: 0.5mg
    Sodium per serving: 113mg
    Calcium per serving: 222mg

    This Recipe Is

    BBQ Turkey Burgers

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    Ingredients

    • 1 pound ground dark-meat turkey
    • 1 garlic clove, minced
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground cumin
    • Pinch of kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 slices sweet onion, grilled
    • 1/4 cup barbecue sauce
    • 4 (1.6-oz) sesame seed buns, toasted

    Preparation

     

    1. In medium bowl, gently mix together turkey, garlic, paprika, and cumin.

    2. Form turkey into 4 (4-inch) patties; season with salt and pepper.

    3. Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Serve with desired toppings and buns.

    Watch the video: How to Make a BBQ Turkey Burger 

    PB and J Power Bars

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    Ingredients

    • 1/2 cup rolled oats
    • 1 1/2 cups pitted Medjool dates
    • 1/4 cup unsweetened natural peanut butter
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon sea salt
    • 1/2 cup dried cherries
    • 1/2 cup almonds, roughly chopped

    Preparation

    WATCH THE VIDEO: These Protein-Packed PB&J Bars Are The Perfect Portable Breakfast

    1. Line a 9-by-5-inch loaf pan with parchment. Pulse oats in a food processor until coarsely chopped—do not overprocess or create a powder. Add dates, peanut butter, vanilla and salt; process until mixture starts to stick together. Add dried cherries and pulse a few times.

    2. Transfer mixture to a medium bowl and add almonds. Place a piece of parchment on top and knead with your hands to incorporate ingredients.

    3. Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Refrigerate for at least 1 hour before cutting into bars. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month.