Super Foods: Beefy Cabbage Stew | Submitted By: Kimberly Adams

1 pound extra-lean ground beef1 (15 ounce) can pinto beans1 (15 ounce) can kidney beans1 (10 ounce) can diced tomatoes with green chile peppers1 (14.5 ounce) can Italian-style diced tomatoes1 (15 ounce) can whole kernel corn, drained1 (11.5 ounce) can tomato juice1 1/2 cups water1 (16 ounce) package coleslaw mix1 teaspoon Greek-style seasoningIn a large pot over medium heat, cook beef until brown; drain. Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour. Amount Per Serving  Calories: 251 | Total Fat: 8.1g | Cholesterol: 39mg

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This is so easy, you won't believe it. Open the cans, brown the meat, and throw everything in the pot. The recipe has a slight spicy bite, but not overwhelming--just right. My wife thought it was excellent too. The Greek spice is a fine, fine touch. I will experiment with this spice in other dishes down the road. Do note that the Greek spice version I found does have MSG in it though. I'm eating healthy these days, so I used ground turkey. This is a very good recipe--and completely fool proof (if I can make it, you can too). Thanks. Was this review helpful? [ YES ]
3 users found this review helpful This is so easy, you won't believe it. Open the cans, brown the meat, and throw everything in... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Low-Fat Recipes: Rhubarb Sauce I | Submitted By: GEM822

2 cups diced rhubarb2 cups white sugarStir together rhubarb and sugar in large microwave-safe bowl. Cook on high, 12 minutes, stirring every three minutes. Serve hot over ice cream, or chill in refrigerator until ready to serve. Amount Per Serving  Calories: 183 | Total Fat: 0g | Cholesterol: 0mg

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Gluten-Free Recipes: Pumpkin Chili | Submitted By: BMWRIGHT69

2 pounds ground beef1 large onion, diced1 green bell pepper, diced2 (15 ounce) cans kidney beans, drained1 (46 fluid ounce) can tomato juice1 (28 ounce) can peeled and diced tomatoes with juice1/2 cup canned pumpkin puree1 tablespoon pumpkin pie spice1 tablespoon chili powder1/4 cup white sugarIn a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Amount Per Serving  Calories: 409 | Total Fat: 16.4g | Cholesterol: 69mg

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Dairy-Free Recipes: Best Marinara | Submitted By: Shannon

2 tablespoons vegetable oil1 cup chopped onion2 cloves garlic, minced2 stalks celery, chopped1 1/2 (28 ounce) cans crushed tomatoes1 (6 ounce) can tomato paste2 teaspoons dried parsley1 teaspoon dried basil1 teaspoon dried oreganosalt and pepper to tasteHeat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve. Amount Per Serving  Calories: 143 | Total Fat: 5.4g | Cholesterol: 0mg

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Low Glycemic Impact Recipes: Irish-Style Lamb Stew | Submitted By: MICHELLE0011

1 pound cubed lamb meat1 large onion, halved and sliced1 pound baking potatoes, peeled and sliced1 carrot, peeled and sliced1 large stalk celery, sliced2 tablespoons chopped fresh parsleysalt and pepper to taste2 cups beef stock1 tablespoon chopped fresh parsley, for garnishPreheat the oven to 325 degrees F (165 degrees C). Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley. Amount Per Serving  Calories: 303 | Total Fat: 12.5g | Cholesterol: 58mg

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Healthy Side Dish Recipes: Baked Sweet Potatoes | Submitted By: JENNCOOK

2 tablespoons olive oil3 large sweet potatoes2 pinches dried oregano2 pinches salt2 pinches ground black pepperPreheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft. Amount Per Serving  Calories: 321 | Total Fat: 7.3g | Cholesterol: 0mg

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These were sooooooo delicious, but I did a few things different. Like other users, I cut the potatoes into smaller pieces, about an inch. They only took about 40 minutes to cook. I was out of oregano, so I just stuck with the olive oil, salt and pepper, but I added 2 garlic cloves (crushed), and half of a yellow onion, diced. OMG was it good! Thanks for the recipe. I've never done sweet potatoes like this, so I'm very glad I found this recipe. ***Update*** I made these with some cheddar cheese sprinkled on top for the last 15 minutes or so. So yummy! Was this review helpful? [ YES ]
152 users found this review helpful These were sooooooo delicious, but I did a few things different. Like other users, I cut the...

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Healthy Main Dish Recipes: Black-Eyed Peas and Tortillas | Submitted By: Brian C. Ivers

1 tablespoon olive oil1/4 cup finely chopped onion1 (15.5 ounce) can black-eyed peas, drained1/2 cup vegetable stock1 fresh jalapeno pepper, chopped1 clove garlic, minced1 tablespoon fresh lime juicesalt and pepper to taste4 (12 inch) flour tortillasHeat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve. Amount Per Serving  Calories: 487 | Total Fat: 13.2g | Cholesterol: 0mg

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Reviewed on Jan. 1, 2008 by Colleen    This is my first review, and I'm happy to report it's a great one! I added a few ingredients, namely a few additional garlic cloves, a small handful of minced ginger, a can of Rotel tomatoes, and some dried basil and oregano. Also, instead of using canned black-eyed peas, I used dried, and pressure cooked them beforehand (took only 10 minutes). Served with avocado slices. What a great way to start out the New Year! Was this review helpful? [ YES ]
15 users found this review helpful This is my first review, and I'm happy to report it's a great one! I added a few ingredients,... This is another favorite in our home. I use a pound of dried black eyed peas, soak them, cook them, and then adjust the recipe accordingly. We each eat 2-4 of these for dinner, then have leftovers for a couple days. (They are even better the next day!) I've made them with & without smoke seasoning. I like them with, but it is great either way. I also choose to use corn tortillas, but again that is just a personal choice. (If you DO use corn tortillas, you need to heat each of them on a very hot skillet before using them.) Was this review helpful? [ YES ]
3 users found this review helpful This is another favorite in our home. I use a pound of dried black eyed peas, soak them, cook... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Appetizers: Spicy Pineapple Sauce | Submitted By: Michele O'Sullivan

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved1 tablespoon cornstarch1 teaspoon ground ginger3/4 cup orange juice2 tablespoons maple syrupIn a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes. Amount Per Serving  Calories: 28 | Total Fat: 0g | Cholesterol: 0mg

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Low-Carb Recipes: Taco Seasoning I | Submitted By: BILL ECHOLS

1 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepperIn a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Amount Per Serving  Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg

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Healthy Salads: Chicken Caesar Pasta | Submitted By: bsteimle

1 pound dry penne pasta1 tablespoon butter6 skinless, boneless chicken breast halves - cut into 1 inch cubes1/2 teaspoon ground black pepper1/4 teaspoon salt1 (8 ounce) bottle Caesar salad dressing1/4 cup red wine vinegar1/2 cup grated Parmesan cheese1 head romaine lettuce - rinsed, dried and shredded1 large tomato, choppedBring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired. Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

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High-Fiber Recipes: Arrabbiata Sauce | Submitted By: Ellen

1 teaspoon olive oil1 cup chopped onion4 cloves garlic, minced3/8 cup red wine1 tablespoon white sugar1 tablespoon chopped fresh basil1 teaspoon crushed red pepper flakes2 tablespoons tomato paste1 tablespoon lemon juice1/2 teaspoon Italian seasoning1/4 teaspoon ground black pepper2 (14.5 ounce) cans peeled and diced tomatoes2 tablespoons chopped fresh parsleyHeat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over the hot cooked pasta of your choice. Amount Per Serving  Calories: 77 | Total Fat: 1g | Cholesterol: 0mg

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Healthy Breakfast Recipes: Seminary Muffins | Submitted By: Christa Adams

1 egg1 1/3 cups mashed ripe banana3/4 cup packed brown sugar1/3 cup applesauce1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda2 teaspoons baking powder1 1/4 teaspoons salt1 teaspoon ground cinnamon1 cup quick cooking oats1/2 cup semisweet chocolate chips1/2 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan. In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving. Amount Per Serving  Calories: 183 | Total Fat: 3.2g | Cholesterol: 18mg

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Low-Sodium Recipes: Herbie's Home Fries | Submitted By: Ruth O

4 large Yukon Gold potatoes6 tablespoons butter1 large sweet onion, diced1 medium green bell pepper, diced1 clove garlic, crushed1 tablespoon Hungarian sweet paprikasalt and pepper to tasteBring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes. Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred. Amount Per Serving  Calories: 326 | Total Fat: 17.8g | Cholesterol: 47mg

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Sugar Substitute Recipes: Sugar Free Mocha Cheesecake | Submitted By: Jenn Hall

1 1/2 cups sugar free chocolate wafer cookie crumbs1 1/2 cups chopped pecans4 tablespoons butter3 (8 ounce) packages cream cheese, softened1 cup brown sugar substitute3 eggs1 teaspoon vanilla extract4 teaspoons instant espresso coffee powder2 tablespoons all-purpose flour1 cup sour creamPreheat oven to 400 degrees F (205 degrees C). Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve. Amount Per Serving  Calories: 367 | Total Fat: 31.6g | Cholesterol: 133mg

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Sugar Substitute Recipes: Christmas Baklava | Submitted By: Shane

1 pound chopped pecans1 tablespoon ground cinnamon1 teaspoon ground nutmeg1/4 cup honey1 teaspoon vanilla extract2 (1 pound) packages brown sugar substitute (such as Splenda ®)2 cups sugar substitute (such as Splenda)1 cup evaporated milk1/4 cup butter1 (16 ounce) package frozen phyllo dough, thawed1/4 cup all-purpose flour, or as needed2 tablespoons confectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares. Amount Per Serving  Calories: 231 | Total Fat: 9.3g | Cholesterol: 4mg

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Low-Sodium Recipes: Never Kiss a Yammy | Submitted By: SQUEAKYCHU

4 sweet potatoes1/2 cup orange juice2/3 cup light brown sugar1/4 cup margarine, softened1/2 teaspoon freshly grated orange peel1/4 teaspoon ground cinnamonPreheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil. Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet. Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish. Microwave on HIGH until heated through, about 5 minutes. Amount Per Serving  Calories: 510 | Total Fat: 11.7g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Mock Chopped Liver | Submitted By: MDHEARST

2 cups water1 cup lentils2 cubes chicken bouillon1 teaspoon extra virgin olive oil1 large onion, chopped1 cup walnutssalt and pepper to tastePlace water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well. Heat oil in skillet, saute onion until it becomes translucent. In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving. Amount Per Serving  Calories: 196 | Total Fat: 2.4g | Cholesterol: < 1mg

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Diabetic Recipes: Date Haroset | Submitted By: Katy

1/2 pound chopped dates1 cup golden raisins1/2 cup red wine1/2 cup coarsely chopped walnuts1 teaspoon ground cinnamon1/2 cup confectioners' sugarPlace the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool. Stir nuts and cinnamon into the cooled fruit mixture. Form paste into small, bite-size balls. Roll in confectioners' sugar. Amount Per Serving  Calories: 47 | Total Fat: 1g | Cholesterol: 0mg

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Low-Calorie Recipes: Steve's Chicken Korma | Submitted By: Stephen

2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurtHeat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes. Amount Per Serving  Calories: 244 | Total Fat: 16.2g | Cholesterol: 57mg

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This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore! Was this review helpful? [ YES ]
12 users found this review helpful This is my second time making this dish and with my modifications, it is absolutely delicious!...

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Sugar-Free Recipes: Strawberry Salsa | Submitted By: Melinda

1 pint fresh strawberries, sliced4 roma (plum) tomatoes, seeded and chopped1 jalapeno peppers, seeded and minced2 cloves garlic, minced1 lime, juiced1 tablespoon olive oilIn a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve! Amount Per Serving  Calories: 10 | Total Fat: 0.5g | Cholesterol: 0mg

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