Let’s get real…we all LOVE food….but I think I can speak for most everyone in saying we don’t necessarily love the extra poundage put on as a result of eating the foods we love.

So I pose these questions: Why not make yummy-healthy dishes? We can use excuses like time, money, patience etc., but are our precious bodies not worth a small amount of extra effort in making our meals more healthy? I feel they are, which is why our recipe blog will have a new theme: Health

Some recipes will be more time consuming than others, but I will try my best to make and find healthy, cost and time conscious recipes.

Please email me at: Jessica.johnson81712@yahoo.com if you have any healthy recipes you'd like to submit.

Veggie Protein Pizza

Recipe by @littleepicurean

Ingredients: 

• 1 lb. whole wheat pizza dough room temp
• 2 garlic cloves minced
• 1/3 cup extra virgin olive oil
• 1 Italian eggplant cut into 1/4 thick rounds
• 1 zucchini squash cut into 1/4 thick rounds
• 1 tomato sliced into 1/4 thick rounds
• 2 links Italian chicken sausage, removed from casing
• 5 thick slices low-fat cheese of choice
• salt/ground black pepper to season
• semolina flour as needed.

 Directions:

•  Let dough sit out till room temp.
• Preheat oven to 500F. Place pizza stone/pan in oven while preheating.
• On the stove heat a cast-iron grill pan over high heat or prepare gas grill for medium heat cooking.
• In a bowl mix together minced garlic and olive oil.
• Once cast-iron grill pan is hot, lightly brush eggplant and zucchini rounds w garlic/olive oil mixture. Place rounds on the grill. Cook for 3-5 min, only turning once. Cut eggplant rounds in half and zucchini rounds into quarters. Set aside.
• In medium skillet, heat a little of garlic/olive oil mixture. Once hot, add chicken sausage. Break sausage up w/ wooden spoon as it cooks. Cook for 6-8 min until done. Set aside.
• Roll pizza dough into rectangle shape, 10x13 inches. Place dough on baking sheet sprinkled w/ semolina flour. Add enough flour under the dough to allow it to slide off the baking sheet and onto the hot pizza stone in the oven.
• Brush dough w remaining garlic/olive oil. Cover pizza w cheese slices. Follow w sliced tomatoes, eggplant, zucchini and sausage. Season w/ salt/pepper.
• Slide pizza into pizza stone in oven. Bake 8-10 min until crust is golden brown and cheese is fully melted.

What about dessert with a healthy twist? Yes! It exists! See recipe below:

Healthy Cookie Dough Frosting Sandwiches

Sallysbakingaddiction.com

 

COOKIE-Ingredients:

• 2 cups brown rice flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup unsalted butter, softened to room temperature
• 3/4 cup raw agave nectar
• 1/2 cup coconut sugar
• 1 large egg, at room temperature
• 2 tsp. pure vanilla extract
• 1 cup dark mini chocolate chips

FROSTING-Ingredients:

• 1/2 cup vanilla non-fat Greek yogurt
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 cup (125g) brown rice flour
• 1/2 teaspoon salt
• 1/4 cup almond milk
• 1 cup dark mini chocolate chips

 

 Directions:

• Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the applesauce/butter for 1 minute on medium speed until completely smooth and creamy. Add the agave and coconut sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine brown rice flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours preferred for thicker cookies) and up to 2 days.

Chilling is mandatory for this cookie dough.

• While the cookie dough is chilling, make the frosting: In a large bowl using a handheld or stand mixer with a paddle attachment, beat coconut sugar and yogurt together on medium speed. Beat until combined, scraping down the sides and bottom of the bowl as needed. On low speed, add the vanilla, flour, and salt. Beat until everything is mixed; the dough will be thick and heavy. Add the milk and beat on low for 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 TBSP of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.
• Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches.

Scrumptious Summer Salads

Pizza Salad
1 Head iceberg lettuce (torn into pieces)
1/2 lb. pepperoni (bite size chunks)
1 Cup shredded mozzarella cheese
1 tomato (chopped) or cherry tomatoes halved
1/2 Cup olives
1 Tbsp. chopped chives or green onions
1 Cup sliced mushrooms
Red pepper strips

Mix above ingredients.

Whisk together the following for dressing.
1 3oz can tomato sauce
1/2 Cup vegetable oil
1/4 Cup wine vinegar
1 tsp. white vinegar
1 tsp. salt
1/4 tsp. garlic powder


Easiest Ever Fruit Salad
1 30oz. can fruit cocktail, drained
1 11oz. can mandarin oranges, drained
1 20oz can pineapple chunks, with juice
2 firm bananas, slices approx. 1 inch thick (optional)
1 box instant vanilla pudding

Combine all ingredients, stirring until dry pudding mixture is fully incorporated into the fruit mixture.  Salad will appear to be runny, but, will thicken as the pudding absorbs the pineapple juice.  Chill for at least 1/2 hour or overnight.  Stir before serving.

If the salad sits for longer than 4 hours before serving, it is best to add the optional bananas just before serving, as they will brown slightly.  However, this does not affect the flavor, only the appearance.

Variations include adding other canned or fresh fruits, using a different flavor of pudding mix, such as lemon, coconut, banana etc.  You can also add marshmallows, shredded coconut, or even chopped nuts.


Chili Corn Bread Salad
1 pkg. (8.5 oz) corn bread/muffin mix
1 can (4 oz) chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch rubbed sage
1 Cup mayonnaise
1 Cup sour cream
1 Envelope ranch salad dressing mix
2 Cans (15 oz each) pinto beans, rinsed and drained
2 Cans (15.25 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 Cup chopped green pepper
10 bacon strips, cooked and crumbled
2 Cups (8 oz) shredded cheddar cheese

Prepare corn bread batter according to package directions.  Stir in the chilies, cumin, oregano and sage.
Spread in a greased 8 inch square cooking pan.  Bake at 400 for 20-25 minutes or until a toothpick comes out clean.  Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix.  Set aside.

Crumble half of the corn bread into a 9x13x2 dish.  Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.  Repeat layers (dish will be very full).  Cover and refrigerate for 2 hours.


Two-Cheese Tossed Salad
1/2 Cup vegetable oil
1/2 Cup chopped red onion
1/4 Cup sugar
1/4 Cup vinegar
1 tsp. poppy seeds
1/2 tsp. dried minced onion
1/4-1/2 tsp. prepared mustard
1/8-1/4 tsp salt
5 Cups fresh spinach
5 Cups torn iceberg lettuce
1/2 lb. fresh mushrooms, sliced
1 Carton (8oz) cottage cheese
1 Cup (4oz) shredded Swiss cheese
2 bacon strips, cooked and crumbled

In a jar with a tight-fitting lid, combine the first 8 ingredients.  Refrigerate overnight.  Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl.  Shake dressing and pour over salad.  Sprinkle with bacon.  Serve.


Apple Snicker Salad
3 or 4 different apples
3 snickers bars
1 tub Cool Whip

Cut apples and snickers into bite size pieces.  Throw together and add Cool Whip.

Pistachio Pudding Salad
Pistachio Pudding
8 oz. crushed pineapple
1/2 Cup coconut
1 Cup sliced almonds

Prepare pistachio pudding according to the directions on the pudding box.  Add drained crushed pineapple, coconut and almonds.  Mix thoroughly and chill until set.

Green Jello Salad
Jello:
1 lg. package of lime Jello
2 Cups boiling water
8 oz. cream cheese
1 quart pears
1 8oz. pkg Cool Whip

In casserole dish, mix the jello and boiling water until dissolved.  Add the pears, cream cheese and 1/2 of the tub of cool whip and mash together with a fork until it is all mushed together.  refrigerate until set (couple hours).  Spread remaining cool whip on top.

Topping:
5 Tbsp. margarine
3/4 Cup oatmeal
1/4 Cup brown sugar
2 Tbsp. flour
Pinch of cinnamon

Combine all ingredients except for the margarine in a small bowl.  Melt the margarine and mix it in with the other ingredients.  Spread and flatten out on a cookie sheet and bake at 350 for 8-10 minutes.  Let cool, then crumble on top of the jello.

Tossed Greek Salad
12 Cups torn romaine lettuce
2 Medium tomatoes, cut into wedges
1 Medium cucumber, peeled, halved and sliced
1/2 Medium green pepper, thinly sliced
1/2 Medium red onion, cut into rings
1/2 Cup small olives
1/2 Cup crumbled feta cheese

Lemon dressing:
1/4 Cup olive or canola oil
2 Tbsp. lemon juice
1 tsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. pepper

In a salad bowl, combine the first 7 ingredients.  In a jar with a tight-fitting lid, combine the dressing ingredients and shake well.  Pour over salad and toss to coat.  Serve immediately.

Cookie Salad
Combine:
1 large or 2 small instant vanilla pudding mix
2 Cups buttermilk
Add:
24 oz. cool whip
1 20oz Can crushed pineapple, drained
2 cans mandarin oranges, drained
Baking caramels (optional)

Before serving add 1 pkg. fudge striped cookies crushed.

Strawberry Cheesecake Salad
2 pkg. cheesecake pudding mix
16 oz. cool whip
1 large vanilla yogurt
1 large bag mini marshmallows
2 lbs. sliced strawberries

Combine pudding mix, cool whip, yogurt and marshmallows.  Refrigerate to set and add strawberries just before serving.

Bean Salad
2 Cans kidney beans
2 cans garbanzo beans
2 cans green beans
1 Cup sugar
3/4 Cup vinegar
2/3 Cup vegetable oil
Salt
Pepper (optional)
1 onion chopped

Open, rinse and drain all of the beans.  In a large bowl, add the sugar, vinegar, vegetable oil and salt.  Mix well until the sugar starts to dissolve.  Add the beans and onion.  Put a tight lid on the bowl and shake it to coat the beans.  Refrigerate overnight.

You can add 1 can of julienne diced beets, well drained, but not rinsed for more flavor and color.

Fruity Pasta Salad
Dressing:
2 C mayonnaise
1 tsp minced garlic
1/2 tsp celery seed
1/3-1/2 C honey
1 tsp. salt
1/2 tsp pepper


2-3 Chicken breasts, cooked and diced.  Or use 2 cans of chicken, drained.
1 16oz pkg tri-colored pasta (rotini, penne etc.)
2 15oz cans mandarin oranges
1/4 lb sugar snap peas, sliced diagonally (bias cut)
1/2 C chopped green onions
Chow Mien noodles

1. Mix dressing ingredients and refrigerate.
2. Cook chicken and dice
3. Cook pasta, drain and add chicken.  Mix together.
4. Add snap peas and onions.
5. Add dressing to coat
6. Gently fold in mandarin oranges until everything is coated.
7. Top with chow mien noodles.
8. Cover and refrigerate 1 hour before serving

Thanks to the sisters of Huntington, UT 2nd Ward for submitting.

Great Holiday Recipes!

Turkey Broth

1 T vegetable oil

Reserved turkey neck & giblets, sauteed

1 lg carrot, coarsely chopped

1 onion, coarsely chopped

1 small bay leaf

3 C. turkey, chicken stock or broth

3 C. water

Simmer liquid and vegetables about 1 hour.

Gravy

4 C. turkey broth

1 C water or white grape juice or chicken broth

4 T. unsalted butter, make roux/flour

1/4 C. all-purpose flour

Salt & freshly ground black pepper

Cook in roasting pan, de-glaze drippings add liquid, simmer, add to roux.

Great Holiday Recipe!

Brined, Herb Roasted Turkey

1 cup salt

1 cup brown sugar

2 oranges, quartered

6 sprigs rosemary

1 (10-12 lb turkey)

4 T. unsalted butter at room temperature

Salt and Pepper

1 lg orange, cut into 1/8ths

1 stalk celery, cut into 1 in. pieces

1 large carrot, cut into 1 in. pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1/2 bunch sage

3-4 sprigs parsley

1-1 1/2 cups chicken or turkey stock for basting

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy duty, food grade plastic storage bag).  Add the oranges, lemons, thyme, rosemary.  Note:  If you have a big turkey and need more brine than this, use 1/2 C. salt and 1/2 C. brown sugar for every gallon of water.
Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy.  Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees.
Remove the turkey from the brine and rinse well under cold running water.  Pat dry with paper towels, both inside and out.  Place turkey breast side up in a large, heavy roasting pan.  Rub the breast with orange segments and rub on all sides with butter, stuffing some underneath the skin.  Season lightly inside and out with salt and pepper.  Stuff the turkey with onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.  Loosely tie the drumsticks together with kitchen string.  Roast the turkey for 1 hour.
Remove from the oven, turn and baste with 1/2 C. stock.  Continue roasting with the breast side up until and instant-read thermometer register 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time.  Bast the turkey every hour with 1/2 to 3/4 C. of chicken or turkey stock.

Great Holiday Recipe!

Pumpkin Chiffon Pie

1 envelope unflavored gelatin

1/2 t. salt

1/2 t allspice

1/4 t nutmeg

2 slightly beaten egg yolks

2 egg whites

1/2 C. whipping cream (whipped), or 1 C. Cool Whip

1/2 C. sugar

1/t cinnamon

1/4 t ginger

3/4 C. milk

1-1 1/4 C. pumpkin

1/4 C. sugar

Combine gelatin, 1/2 C. sugar, salt, and spices in a sauce pan (I use a double boiler).  Stir in milk, egg yolks and pumpkin.  Cook and stir over medium heat until mixture boils and gelatin dissolves.  Remove from heat and chill until partially set.  Beat egg whites until soft peaks form and gradually add 1/4 C. sugar and beat to stiff peaks.  Fold in pumpkin mixture.   Fold in whipped cream or cool whip to the pumpkin mixture.  Pour into cooked and cooled pie shell.

Lion House Pie Dough

1/4 C. softened butter

1/4 C. margarine

1 T. granulated sugar

1 t. salt

1 1/2 C. pastry flour

1/2 C. plus 1 T. cold water

1/3 C. lard

1/3 C. shortening

1/2 t. baking flour

1 T. nonfat dry milk

1 1/2 C all-purpose flour or bread flour

Preheat oven to 375 degrees.

In a mixing bowl, cream together butter, lard, margarine and shortening.  You may use a mixer to cream shortening mixtures.  In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder.  Add to creamed butter mixture and mix briefly.  Add pastry flour and mix until blended.  Add all-purpose flour and mix slightly.  Pour in water and mix again just until water is blended.

Divide dough into three balls.  Roll out each ball on a floured board or pastry cloth.  Line pie pan with dough and cut off excess dough.  Flute edges.

For recipes that call for baked pie crust, prick holes in bottom with fork.  Bake empty pie shell at 375 degrees for 12-15 minutes, or until light golden brown.  Otherwise, fill unbaked pie shell and bake according to recipe.  Makes 2-3 nine inch pie shells.

Note:  Your pie dough does not shrink as much if you chill the pie crusts before baking.  You may substitute all-purpose flour for the pastry flour called for in the recipe.  Also, this dough may be used by hand-cutting the fats into the dry ingredients.

Great Holiday Recipe!

Justin Kimball's Turkey Dressing

1 C. Finely chopped celery

1 C. Chopped Onion

1 C. Shredded carrot

1/2 C. Butter

10 C. Dry bread crumbs

2 C. Chicken broth

1 lb. Jimmy Dean Sage Sausage

1 tsp. Sage

1/4 C. Snipped parsley

1/2 tsp. Crushed thyme

1/4 tsp. Dried marjoram

1/4 tsp. Black pepper

It is important to have all the ingredients prepared and measured before beginning.

Start by browning the sausage in a pan large enough to hold all the vegetables comfortably.  Then add the onions, celery and carrot at one time.  When the onions just start to clear and the celery tender, add one half of the butter.  Allow the butter to melt, then stir in the seasonings.  The mixture is done when the vegetables are somewhat tender and just a little pink is left in the sausage.  Remember that you want the sausage and vegetables to finish cooking in the bird so they can share flavors and nothing gets overcooked.  Also, when browning the sausage, try to keep the pieces as small as possible.

Combine sausage mixture with the bread crumbs.  Cube the remaining butter and add to the mixture.  Moisten stuffing with chicken broth.  Stuffing is moist enough when you can just crush a piece of bread between two fingers.  After stuffing the bird, put the extra chicken broth in a pan the pan or cooking bag with the bird.  Wrap the extra stuffing in aluminum foil (very tightly sealed and double layered) and bake for the last 30-45 minutes of cooking time for the bird.

Stuffs an 8-10 lb. bird, serves 6-8 people.

Great  Holiday recipe!

Sweet Potato Souffle

From the Herrera household-traditional and family favorite!

Souffle

1/2 C. Sugar

2 Eggs

3 C. Mashed sweet potatoes, (not yams)

1 T. Vanilla

1/3 C. Butter

Topping

1 C. Brown sugar

1/3 C. Butter

1/3 C Flour

1/4 C. Chopped pecans (optional)

Beat the souffle ingredients together until fluffy and smooth.  Place in greased casserole dish or 8x8'' pan.  Mix the topping ingretients and spread over the top.

Bake at 350 degrees for 30 minutes.

(This recipe is also found in the Glenmoor cookbook-Lisa Crandall's recipe minus the pecans)