Your Best Healthy Recipes

Good-for-You Tacos and Spicy Rice

Low-carb tortillas
1 pound chicken breasts
1 packet taco seasoning
shredded lettuce
shredded cheese
strips of red bell pepper
black olive slices
fat-free sour cream

Follow instructions on taco packet to season chicken and make soft tacos. Each one should be: tortilla, 4 strips of chicken, 1/4 cup shredded cheese, 4 pepper slices, some black olive slices, lettuce and 1 tablespoon sour cream. [Author's note: I really like these and they are not calorie laden. My husband and boys love them too.]

Spicy Rice (great with Tacos)

2 cups water
1 cup brown rice
1 tablespoon Smart Balance buttery spread
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp. chili powder

Combine all ingredients and cook according to the rice instructions. Great flavor and good for you!

Submitted by Donnilyn

Veggie Burritos

1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 onion, sliced
1 medium carrot, shredded
1 clove garlic, minced
1 cup salsa
2 cups Monterey Jack cheese, shredded
8 flour tortillas

Cook vegetables in oil with garlic for 5 to 7 minutes, stirring occasionally. Stir in salsa. Place mixture and two cups cheese on tortillas. Roll and place in a 12x8 inch baking dish. Cover with foil and bake at 400 degrees for 15 to 20 minutes. Top with remaining cheese and bake five more minutes.

[Author's note: It's just as good without the cheese if you are really counting calories! And you can also spray the skillet with Pam instead of using oil for the same reason.]

Submitted by njgeiger

Golden Buddha Soup

1 cup diced onion
2 peeled carrots, diced into small cubes
1 diced shallot
1/2 cup ghee
1 tablespoon curry powder
2 tsp garam masala
1 tsp tumeric
4 cups veggie broth
1/2 cup soaked basmati rice
1 tablespoon lemon juice
1 large can of chickpeas
1 small can of coconut milk

In a heavy-bottomed soup pot, on medium heat, melt ghee in a heavy large soup pot. Saute onions, carrots, shallots in ghee for 5 min. Add spices and garlic. Reduce heat to simmer and cook 15 min. Add broth and chickpeas, bring heat up to medium, and bring to a boil. Add soaked drained rice. Lower to simmer and cook 15 minutes more. Stir in coconut milk and lemon juice. Add more water if necessary and simmer for 15-20 minutes more or until vegetables and rice are soft. Serve with whole wheat naan or pita bread.

Submitted by jfranklin26

Edamame and Shrimp for Two

1/2 cup frozen or fresh edamame (green soybeans)
1 cup cooked shrimp
1 tablespoon sesame seed oil
1 teaspoon sesame seeds
1 teaspoon red chili pepper sauce
1 ounce rice vinegar
3 ounces soy sauce (low sodium is best)
1 clove of garlic, chopped
1/2 teaspoon fresh grated ginger
1 bundle odon noodles (whole wheat spagetti can be substituted)
2 cups mixed greens

Place the edamame in a glass bowl, cover and cook in the microwave on high till desired tenderness (one minute). Meanwhile, cook the udon noodles in boiling water, then drain. [Author's note: I purchase the udon noodles and red chili pepper sauce at a local Asian food store. I always keep it in stock for a quick stir fry.] In sauce pan, combine the oil, seeds, pepper sauce, rice vinegar, soy sauce, garlic and ginger. Sweeten to taste. Heat. Toss in cooked shrimp, cooked edamames and noodles. Toss until well coated and hot. Serve over fresh greens.

Submitted by lapatosu

Deborah's Chicken and Corn Chowder Soup

4 skinless boneless chicken breasts
1/2 cup each green and red bell psppers
1 medium brown onion
1 tablespoon cilantro
1 habanero pepper (if you're daring)
1 10-oz bag of roasted organic corn (I like the one from Trader Joe's, but any will do)
3/4 cup of Pace Picante Sauce (chunky style)
2 14-oz boxes of organic low sodium chicken broth (again, I like the ones from Trader Joe's)
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 package light shredded cheese
Olive oil

Place pot on stove and put on medium to high heat. Add oil to the pot, cut onion in half and thinly slice. Add sliced onion to pot along with the salt. While the onions are cooking, dice up the habanero pepper and add to the onions. Stir do not let them burn but allow them to get a little brown on the edges it makes the soup taste better and gives it a richer color. While the peppers and onions are cooking cut up the rest of the veggies into very small pieces almost like a dice but not as small, then set aside. On another cutting board, cut the chicken breasts into 1-inch pieces and add them to the pot, then stir. Cook the chicken completely. After chicken is cooked add the cumin and stir, mixing it well into the ingredients. Add corn, Pace Picante sauce, and chicken broth into the pot and turn up heat to high cover bring to a boil. While that's going mix your corn starch and water in a cup and set aside. When soup begins to boil, add green and red bell peppers with the cilantro and corn starch mixture and stir until it thickens. You'll notice it,reduce heat cover and simmer for 15 minutes.When the timer goes off the soup is done. Put soup in bowls and enjoy.

[Author's note: If you like, add a salad. It's a healthy and satisfying meal. Also, you can get a low fat mix of shredded cheese and put a heaping table spoon of it on top of soup. Some whole wheat crusty bread is great too.]

Submitted by DeborahStern

ABC Meatball & Veggie Soup

Saute (until onion is translucent) in 2 tablespoons olive oil, in a large stockpot:

1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, sliced
1 1/2 cups potatoes, peeled and diced
3 cloves garlic, minced

Add to veggies in stockpot:
3 Qt. chicken stock
1 - 28 oz. can diced tomatoes, with liquid
6 oz. tomato paste
1/4 c parsley (fresh), minced
1 tsp basil (dried)
1 tsp thyme (dried)
Bring to a boil, and add:
1 - 1 lb. bag frozen Italian meatballs, 1/2 oz. size

Reduce heat and simmer for a long time, stirring occasionally and skimming fat from surface. Eventually, veggies will be soft, and all will cook down into SOUP! Soup may be refrigerated or frozen for storage at this point, or continue:
In separate saucepan, boil water and cook until almost done:
1/2 box - 12 oz. alphabet pasta, or other small pasta (change the soup name as necessary!)

Drain pasta well - may be kept, covered and refrigerated, for several hours until needed. Add pasta to soup a few minutes before serving; this step keeps the ABCs from becoming mushy by overcooking. (If serving soup immediately, simply add dry pasta to boiling soup and simmer until pasta is cooked.)

Serve with grated Parmesan cheese. Makes about 15 servings - can be doubled, too, for a real crowd.

Submitted by elledee