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Healthy Recipe


  • Healthy Recipe
    Healthy Recipe

    1/3 cup Dijon mustard

  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

How to make Healthy Recipe

  • Preheat the barbeque grill regarding moderate heat.
  • In a very shallow bowl, blend the mustard, honey, mayonnaise, and also steak sauce. Put aside a tiny bit of the honey mustard sauce for basting, and also drop the actual chicken in to the leftover sauce to cover.
  • Lightly acrylic the particular bbq grill thank. Grill chicken above roundabout high temperature for Eighteen to 20 moments, converting at times, as well as right up until fruit drinks manage clear. Coat occasionally with all the earmarked sauce throughout the last 10 mins. View carefully to avoid burning!
  • Healthy Recipe is ready to serve.

Healthy recipe


  • Healthy recipe
    Healthy recipe

    Only two tablespoons reduced fat peanut butter

  • One particular tablespoon fresh lime juice
  • A couple of teaspoons soy sauce
  • Just one clove garlic, chopped
  • 1/3 teaspoon curry powder
  • One dash ground cayenne pepper
  • 4 skinless, boneless chicken breast halves

How to make Healthy recipe

  • Preheat barbecue grill for top high temperature.
  • In a serving, mixture this peanut butter, lime juice, soy sauce, garlic, curry powder, in addition to cayenne pepper.
  • Lightly petrol the grill grate. Spot chicken about grate, as well as remember to brush together with 1/2 the sauce. Bbq grill 6 to 8 units. Turn chicken, and also comb with remaining sauce. Proceed cooking Six or eight a few minutes, till chicken fruit juices operate distinct.
  • Healthy recipe is ready to serve.

Healthy Chicken Salad Recipe

Healthy Chicken Salad Ingredients:

  • Healthy Chicken Salad Recipe
    Healthy Chicken Salad Recipe

    3 1/4 cups chicken, cooked, cubed, skinless

  • 1/4 cup celery, chopped
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon salt
  • 3 Tablespoons mayonnaise, lowfat
  • Reduce sodium by removing the 1/8 teaspoon of added salt. New sodium content for each serving is 127 mg.

How to make Healthy Chicken Salad

  • Bake chicken, cut into cubes, and refrigerate.
  • In large bowl, combine rest of ingredients, add chilled chicken and mix well.
  • Healthy Chicken Salad is ready to serve.

Yield: 5 servings
Serving size: 3/4 cup

Healthy Peanut Butter Cookies Recipe

Healthy Peanut Butter Cookies Ingredients

  • Peanut Butter Cookies Recipe
    Peanut Butter Cookies Recipe

    2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (or, 1/2 cup butter and 1/2 cup
  • 1 1/3 cups granulated sugar, divided
  • 1 cup light brown sugar, firmly packed
  • 1 cup creamy or chunky peanut butter (I use Jif)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract

How to make Healthy Peanut Butter Cookies

  • Place oven rack in middle position and preheat oven to 375 degrees F. Line two non-insulated cookie sheets or sheet pans with either parchment paper or silicon baking pads (e.g., Silpad), if desired (*see note). Set aside.
  • In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy. Add brown sugar and 1 cup of the granulated sugar and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary.
  • Reduce speed to medium-low and add in peanut butter, beating until fully incorporated, then add eggs, one at a time, beating well after each addition until they are well incorporated; beat in vanilla extract.
  • Reduce speed to lowest setting or gently stir by hand; gradually add in the sifted dry ingredients, scraping sides of mixing bowl as necessary, and beating just until it’s incorporated; don’t overmix or the cookies will be tough. (The dough should be stiff and slightly sticky — not dry.)
  • At this point, for a soft and chewy cookie, the dough should be double wrapped in plastic and refrigerated for 1 to 3 hours. (The dough can keep in the refrigerator for a couple days or stored in the freezer for up to 1 month.) For a thinner and crisper cookie, use dough immediately without chilling.
  • Shape dough into 1- to 1 1/4-inch sized balls, and roll in remaining 1/3 cup granulated sugar, if desired. (Make them all the same size per baking pan so they bake evenly. A #40 cookie scoop is the perfect size.) Place balls 2-inches apart, in staggered rows (**see note) of 3-2-3-2-3, on prepared baking sheets or regular ungreased pans. Gently press and flatten each dough ball with back of fork dipped in cold water, making a criss-cross design to tops.
  • For a light, crisp cookie: Place one cookie sheet at a time onto center rack of a preheated 375 degree F oven and bake until just starting to turn golden, about 9 to 10 minutes, rotating baking sheet if needed for even baking. Do not over-bake! (You want the tops to just start taking on color, and still have slightly puffy and moist centers. When removed from the oven, they will flatten out and continue cooking through.) Remove cookie sheet from oven and allow cookies to cool and set for 1 to 2 minutes on baking sheet, then transfer to wire racks to cool completely. If baked on parchment paper or silicon baking pad, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.
  • For a soft, chewy cookie: Refrigerate the dough for 1 to 3 hours. Once chilled, form balls and flatten with a fork as before. Then, refrigerate uncooked cookies on baking sheet for at least 15 minutes to firm dough back up.
  • Place one cookie sheet at a time onto center rack of a preheated 325 degree F oven and bake until cookies are puffed and just slightly golden along edges, about 15 minutes, rotating baking sheet if needed for even baking.
  • Do not over-bake! Remove cookie sheet from oven and allow cookies to cool and set for 1 to 2 minutes on baking sheet, then transfer to wire racks to cool completely.
  • If baked on parchment paper or silicon baking pad, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Peanut Butter Cookies is ready to serve.

Healthy Snack Platters Recipe

Healthy Snack Platters Ingredients

  • Healthy Snack Platters
    Healthy Snack Platters

    6 Sargento® Reduced Sodium Colby-Jack Cheese Snacks

  • 6 Sargento® Reduced Sodium String Cheese Snacks
  • 5 cups fresh vegetables (baby carrots, bell pepper “scoops,” broccoli florets, seedless cucumber slices)
  • 1 (14.5 ounce) can garbanzo beans, drained, liquid reserved
  • 1/4 cup liquid from can of garbanzo beans
  • 4 cloves minced garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil or tahini (optional)
  • Smoked paprika

How to make Healthy Snack Platters

  • Cut each cheese snack crosswise in half. Arrange on platter with vegetables. Puree beans, liquid, garlic, lemon juice and olive oil or tahini to make humus. Sprinkle paprika on hummus and serve as dip.
  • Healthy Snack Platters Recipe is ready to serve.

Prep Time:15 Min
Ready In:15 Min

Healthy Orange Sesame Chicken Recipe

Healthy Orange Sesame Chicken Ingredients:

Healthy Orange Sesame Chicken Recipe
Healthy Orange Sesame Chicken Recipe
  • 2 tsp sesame seeds
  • 2 boneless, skinless chicken breast halves, cut in chunks
  • 1 Tbsp cornstarch
  • 2-1?2 tsp oil
  • 1-lb bunch bok choy, stalks and leaves cut in half lengthwise, then in pieces crosswise, leaves and stalks separated
  • 2 small red peppers, cut in strips
  • 1?3 cup each stir-fry sauce, orange juice and water
  • 1 tsp grated orange zest

How to make Healthy Orange Sesame Chicken:

  • Cook sesame seeds in large nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziptop bag. Seal and shake to coat.
  • Heat 2 tsp oil in same skillet until hot but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate.
  • Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.
  • Add bok choy leaves; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds

Healthy Egg Salad Recipe

Healthy Egg Salad Ingredients

Healthy Egg Salad
Healthy Egg Salad

  • 3 quarts water
  • 8 large eggs
  • 1/2 cup celery (diced)
  • 1/2 cup sweet gherkin pickle (diced)
  • 3 Tbsp reduced-fat mayonnaise
  • fresh ground black pepper
  • 1/4 tsp salt

How to make Healthy Egg Salad

  • Place 3 quarts water in a medium sized pot over high heat.
  • When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.
  • Slice the cooked eggs in half and throw away four of the yolks.
  • Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, mayonnaise, pepper and salt
  • Healthy Egg Salad is ready to serve.

Cooking Time = 30 Minutes

Healthy Apple Coleslaw Recipe

Healthy Apple Coleslaw Ingredients

Healthy Apple Coleslaw
Healthy Apple Coleslaw
  • 1/4 cup cider vinegar
  • 1 cup mayonnaise
  • 1/3 cup poppy seeds
  • 1/3 cup honey
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium cabbage, cored, finely shredded
  • 2 large carrots, peeled, julienne
  • 1 bunch scallions, thinly sliced
  • 1/2 cup finely minced parsley leaves, optional
  • 4 Fuji apples, peeled, cored, julienne

How to make Healthy Apple Coleslaw

  • Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
  • Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
  • Healthy Apple Coleslaw  is ready to serve.

Prep: 25 min
Cook Total: 1 hr 25 min

Toffee Brownie Trifle Recipe

Toffee Brownie Trifle Ingredients

  • Toffee Brownie Trifle Recipe
    Toffee Brownie Trifle Recipe

    1 package fudge brownie mix (13-inch x 9-inch pan size)

  • 2-1/2 cups cold milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 to 3 Heath candy bars (1.4 ounces each), chopped

How to make Toffee Brownie Trifle

  • Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
  • Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
  • Toffee Brownie Trifle is ready to serve.

Prep: 20 min. Bake: 25 min. + cooling
Yield: 16 servings.

Healthy Cauliflower Salad Recipe

Healthy Cauliflower Salad Ingredients:

Healthy Cauliflower Salad Recipe
Healthy Cauliflower Salad Recipe
  • 1/3 cup (75 mL) vegetable oil
  • 3 tbsp (50 mL) white wine vinegar
  • 1 tbsp (15 mL) horseradish
  • 1 tsp (5 mL) Salt (optional)
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) coarsely chopped Ontario Red Onion
  • 4 cups (1 L) Ontario Cauliflower florets
  • 4 medium Ontario Red Potatoes
  • 1/2 cup (125 mL) sliced Ontario Celery
  • 1/2 cup (125 mL) crumbled Blue cheese (or 1/4 cup/50 mL grated Parmesan cheese)

How to make Healthy Cauliflower Salad:

  • In medium bowl, whisk together oil, vinegar, horseradish, salt, pepper; stir in onion. Let stand while preparing salad.
  • Steam or microwave cauliflower 4 minutes or until just tender; cool. Cook potatoes in microwave 10 minutes or steam 20 minutes or until tender; cool slightly and slice thickly. Stir cauliflower and potatoes into dressing along with celery and Blue cheese, mixing gently. Let stand for up to 2 hours at room temperature before serving. Refrigerate for longer storage.
  • Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner’s manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.