Recipes we like

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17 comments on “Recipes we like

  • Apple Crisp

    Nutritional Info
    Servings Per Recipe: 9
    Amount Per Serving
    Calories: 131.5
    Total Fat: 3.6 g
    Cholesterol: 0.0 mg
    Sodium: 33.9 mg
    Total Carbs: 24.4 g
    Dietary Fiber: 2.6 g
    Protein: 1.5 g

    Number of Servings: 9


    3 medium baking apples, cored, sliced thin
    1 tsp cinnamon
    2 Tbsp sugar
    2 Tbsp flour

    1 cup quick oats
    1 tsp vanilla
    1/2 tsp cinnamon
    1/4 cup brown sugar
    2 Tbsp heart-healthy margarine


    Mix first four ingredients and place into 9-inch (square or round) baking dish.

    In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.

    Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

    Number of Servings: 9

    Recipe submitted by SparkPeople user BLESSEDW/3.

  • From

    Linguine with Spicy Shrimp Sauce (Chef Meg’s makeover)

    Chef Meg Galvin turned this member-submitted recipe into a hearty entree that’s bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

    3 T olive oil
    4 garlic cloves
    1/2 t red pepper flakes
    2 T sun dried tomato paste*
    15 oz Italian-style canned tomatoes
    1 t salt
    black pepper to taste
    1/4 c parsley, chopped
    1 oz white wine**
    1 T butter (room temperature)
    12 oz bite-size shrimp, peeled and deveined, heads and tails removed
    8 oz whole-grain linguine

    * Found in the international aisle. You can also substitute tomato paste.
    ** You can substitute low-sodium chicken broth.

    Smash the garlic cloves with the back of a knife on a cutting board.

    Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.

    Meanwhile cook pasta in boiling salted water according to package directions.

    Add sun dried tomato paste to garlic oil mixture.

    Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.

    Add wine and cook for 1 minute.

    Add shrimp; cook just until shrimp turns pink.

    Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.

    Drain pasta and place in warmed serving dishes. Top with shrimp mixture.

    Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).

    Number of Servings: 4

    Recipe submitted by SparkPeople user CHEF_MEG.

    Nutritional Info:

    Amount Per Serving:

    Calories: 393.5

    Total Fat: 13.8g

    Total Carbs: 48.3g

    Dietary Fiber: 7.4mg

    Protein: 24.7g

  • From

    Lime Shrimp

    28 large shrimp – ready to cook
    1/2 lime, juiced
    2 dashes salt
    3/4 tsp black pepper
    2 tbsp onion, chopped
    Cooking spray

    Spray skillet with cooking spray.
    Heat on medium heat.
    Add all ingredients and cook till shrimp and onions are done.

    Number of Servings: 2

    Recipe submitted by SparkPeople user VBENNETT6287.

    Nutritional Info:

    Amount Per Serving: Calories: 84.4

    Total Fat: 0.9g

    Total Carbs: 2.2g

    Dietary Fiber: 0.4mg

    Protein: 16.3g

  • From

    Boston Cream Cupcakes
    PER SERVING (1 cupcake): 114 calories
    2.5g fat
    193mg sodium
    21.5g carbs
    0g fiber
    12g sugars
    2g protein — PointsPlus® value 3*

    There’s something awesome about injecting cupcakes with pudding… and something MORE awesome about eating ’em!

    Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
    1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
    3 tbsp. chocolate frosting, room temperature
    2 tbsp. light chocolate syrup
    One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
    1/4 tsp. vanilla extract
    1 no-calorie sweetener packet (like Splenda or Truvia)

    Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.

    In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.

    Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 – 22 minutes.

    Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.

    Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.

    Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.

    Gently squeeze the bag and evenly pipe pudding through the hole in the bag’s corner and into the holes in the cupcakes.

    Evenly spread frosting-syrup mixture over the cupcakes. (Don’t worry if some of the pudding filling gets mixed in!)

    Makes 12 servings

  • From

    Chef Meg’s Roasted Corn and Pepper Soup

    This is a great recipe when the garden is overflowing. Any leftover soup can be used as a sauce to bake boneless chicken breasts.

    4 ears yellow corn, shucked

    3 bell peppers, (red, orange or yellow)
    1 jar roasted peppers packed in water

    5 Roma tomatoes, peeled, de-seeded and chopped
    1 1/2 cups of diced tomatoes, drained

    1 T olive oil
    1 large white or yellow onion, finely diced
    pinch red pepper
    1/4 t cumin, ground
    1/2 t dried thyme
    1/4 t black pepper
    16 oz chicken broth, low sodium
    1 T chives, chopped (optional)

    Roast the corn and peppers over a grill set on medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel. Allow the peppers to steam for 10 minutes. While the peppers are steaming, allow the corn to cool to the touch. Using a knife and slicing away from you, remove the kernels from the cob. Remove the charred skin from the peppers and chop them.
    Heat a large stock pot or saucepan over moderate heat. Add oil and once hot, add onions. Cook onions for 3-4 minutes. Add remaining vegetables and spices. Cook for 2-3 minutes. Slowly add stock and simmer for 20 minutes. Puree the soup with an immersion blender or in food processor.

    Make eight one-cup servings.

    Number of Servings: 8

    Recipe submitted by SparkPeople user CHEF_MEG.

    Nutritional Info

    Amount Per Serving: Calories: 78.5

    Total Fat: 0.8g

    Total Carbs: 17.1g

    Dietary Fiber: 3.3mg

    Protein: 3.4g

  • Shrimp Fried Rice

    Prep Time: 20 Min

    Cook Time: 10 Min

    Ready In: 30 Min

    Original Recipe Yield 4 servings

    1 1/2 cups uncooked white rice
    3 cups water
    4 tablespoons vegetable oil
    1 cup fresh bean sprouts
    1/2 cup chopped onion
    1 1/2 cups cooked medium shrimp, peeled and deveined without tail
    1/4 cup chopped green onion
    2 eggs, beaten
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons soy sauce
    1/4 teaspoon sesame oil

    1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.

    2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.

    3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.

    4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

    Nutritional Information :

    Amount Per Serving Calories: 484 | Total Fat: 17.5g | Cholesterol: 199mg

  • From

    Salmon with Summer Tomato Salsa


    4 (4 ounce) fillets salmon, skin removed
    1 cup chopped fresh tomato
    1/2 Hass avocado, chopped
    1 garlic clove, crushed
    1 Tbsp balsamic vinegar
    1 tsp olive oil
    1/2 cup cooked corn kernels
    1/4 cup minced red onion
    1/4 cup chopped fresh cilantro
    salt and pepper, to taste
    1 lime, cut in wedges

    1. Preheat oven to 325 degrees.

    2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.

    3. Bake salmon for 15-20 minutes, or until cooked thoroughly.

    4. Serve salmon surrounded by the salsa and lime wedges.

    Can serve salmon either hot or cool —

    Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool

    **makes 4 4-oz fillets

    Nutritional Info:

    Amount Per Serving: Calories: 253.5

    Total Fat: 9.9g

    Total Carbs: 11.2g

    Dietary Fiber: 3mg

    Protein: 30.6g

  • Turkey Meatloaf Cups

    2 cups coarsely chopped zucchini
    1 1/2 cups coarsely chopped onions
    1 red bell pepper, coarsely chopped
    1 pound extra lean ground turkey
    1/2 cup uncooked couscous
    1 egg
    2 tablespoons Worcestershire sauce
    1 tablespoon Dijon mustard
    1/2 cup barbecue sauce, or as needed

    1. Preheat oven to 400 degrees F. Spray 20 muffin cups with cooking spray.
    2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
    3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

    Nutritional Information

    Amount Per Serving
    Calories: 119
    Total Fat: 1g
    Cholesterol: 49mg

  • Turkey and Quinoa Meatloaf

    1/4 cup quinoa
    1/2 cup water
    1 teaspoon olive oil
    1 small onion, chopped
    1 large clove garlic, chopped
    1 (20 ounce) package ground turkey
    1 tablespoon tomato paste
    1 tablespoon hot pepper sauce
    2 tablespoons Worcestershire sauce
    1 egg
    1 1/2 teaspoons salt
    1 teaspoon ground black pepper
    2 tablespoons brown sugar
    2 teaspoons Worcestershire sauce
    1 teaspoon water


    1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

    2. Preheat an oven to 350 degrees F (175 degrees C).

    3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

    4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.

    5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

    Nutritional Information

    Calories: 259
    Total Fat: 11g
    Cholesterol: 126mg

  • Chicken Kabobs Mexicana


    2 tablespoons olive oil
    1 teaspoon ground cumin
    2 tablespoons chopped fresh cilantro
    1 lime, juiced
    salt and ground black pepper to taste
    2 skinless, boneless chicken breast halves – cut into 1 inch cubes
    1 small zucchini, cut into 1/2-inch slices
    1 onion, cut into wedges and separated
    1 red bell pepper, cut into 1 inch pieces
    10 cherry tomatoes

    1. In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
    2. Preheat grill for high heat.
    3. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
    4. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

    Amount Per Serving
    Calories: 166
    Total Fat: 7.9g
    Cholesterol: 34mg

  • From

    Carrot Pumpkin Bars

    2 cups flour
    1 1/4 teaspoon pumpkin pie spice
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup sugar
    1/3 cup light butter/margerine, softened
    1/2 cup brown sugar
    2 eggs
    2 large egg whites
    1 can (15 oz.) pumpkin pie filling
    1 cup carrot, finely shredded

    Cream cheese topping:
    4 oz light cream cheese, softened
    1/4 cup sugar
    1 tablespoon skim milk

    Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

    Prepare Filling:
    In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
    In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

    Prepare Cream Cheese topping:
    Mix together cream cheese, sugar and milk until thoroughly blended.

    Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

    Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.

    Makes 48 squares.

    Nutritional Info
    Amount Per Serving: Calories: 67.2
    Total Fat: 0.9g
    Total Carbs
    Dietary Fiber: 0.7mg
    Protein: 1.4g

  • From
    Chef Meg’s Healthy, Fruity Breakfast Hand Tarts
    Submitted by: CHEF_MEG

    Minutes to Prepare: 10

    Minutes to Cook: 20

    Number of Servings: 6


    Reheat tarts in 400 degree oven for 8-10 minutes or in a toaster oven for 4 minutes.
    Tarts can be made ahead and served at room temperature.

    The almond meal helps absorb excess moisture in each tart. You can grind almonds in a clean coffee grinder if you don’t have almond meal.


    1 tablespoon reduced-fat butter blend

    4 Granny Smith apples, unpeeled and diced into 1/4 inch cubes
    2 figs, diced into small cubes (optional)*
    1/2 teaspoon cinnamon
    2 tablespoons almond meal (or ground almonds)
    8 sheets whole-wheat phyllo dough, thawed

    * You can swap two tablespoons chopped raisins for the figs.


    Preheat the oven to 400 degrees.

    Place a large sauté pan over medium heat. Add the butter to the hot pan, then add the diced apples and sauté for 3-4 minutes, until soft and fragrant. Add the cinnamon, almond meal, and figs, stir to combine, and remove from heat.

    Unfold the phyllo dough onto a flat surface and cover with a damp cloth. Working with one sheet at a time, layer four sheets on top of one another, spraying each layer with a generous layer of nonstick cooking spray. (You’ll repeat these steps after you make half of the tarts. The phyllo will dry out if you try to work with all eight sheets at once.)
    Slice the stacked sheets into 3 equal rectangles. Spoon 1/2 cup of filling mixture down the center of each rectangle, leaving space at the top and bottom. Fold the bottom of the phyllo up to form a “cuff,” and then fold up the pastry into a rectangle. (You’ll fold the pastry up two more times.)

    Spray each tart with nonstick cooking spray and place on a baking sheet lined with a silicone baking mat or parchment paper.

    Bake until the dough is light brown in color (15 minutes fresh or 18 minutes frozen). Place uncooked tarts in sealed bags and freeze for up to 3 months.

    Caution! Allow to cool slightly before serving to small children, as the filling can be hot.

    Serving Size: Makes 6 tarts, one per serving
    Nutritional Info
    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 175.4
    Total Fat: 5.3 g
    Cholesterol: 2.5 mg
    Sodium: 139.7 mg
    Total Carbs: 32.7 g
    Dietary Fiber: 4.1 g
    Protein: 2.5 g

  • Homemade Body Butter recipe
    2.5 oz raw organic Shea butter
    2.5 oz raw organic cocoa butter
    1 oz Coconut oil

    Bring to room temperature. If you have large chunks, break them up into smaller pieces with a knife or you will burn out the motor on your mixer trying to blend. Some folks melt the butters in the microwave but this may lead to a grittiness if allowed to melt to liquid. The coconut oil melts at room temp and I use this to keep the mixture in a creamy state as I attack the chunks. Start by blending half the butters and oil and add little by little until everything is in the bowl. Beat on low to medium for at least 10 min. You will see the mixture get creamier and appear more mousse like as you beat it. Refrigerate for an hour and then beat a second time for a firmer texture with more air or scoop immediately into a jar and seal. This is very concentrated and a little bit goes a long way. When you use this body butter, scoop small amount into hands and them emulsify before spreading onto skin. Will absorb immediately leaving skin silky smooth 😉

  • I copied all these delish(!) recipies onto a word doc to print out & make grocery list. I made my first summer squash soup on Sunday (patting self on back – thank you). The homemade body butter will be a bit more of a challenge as I look for organic Shea & cocoa butter.

    THANK YOU so much!

    • The body butter “ingridientces” can be found in any health food store like Sprouts, Trader Joe’s, or Whole Foods 😀

  • Coffee Body Scrub

    1/2 cup fresh ground coffee
    1/2 cup sugar
    2 oz olive or coconut oil

    Mix dry ingredients together. Add oil while stirring until peanut butter like consistency is achieved, adding more or less according to preference. Store in shallow jar or bowl with lid. The texture of coffee and sugar exfoliates, caffeine eases sore muscles, and the oil softens skin 😀

  • Cherry Pie in a Mug


    Entire recipe: 206 calories, 0.5g fat, 180mg sodium, 48g carbs, 5g fiber, 33.5g sugars, 1.5g protein — PointsPlus® value 5*

    1 1/2 cups frozen unsweetened pitted dark sweet cherries, thawed (not drained)
    2 tsp. cornstarch
    1 tsp. granulated white sugar
    1/4 tsp. cinnamon
    Dash salt
    1 low-fat honey graham cracker (1/4 sheet), roughly crushed
    2 tbsp. Fat Free Reddi-wip

    Place thawed cherries in a large microwave-safe mug sprayed with nonstick spray. Add cornstarch, sugar, cinnamon, and salt. Stir to coat.

    Microwave for 4 minutes, or until thickened.

    Let slightly cool, about 10 minutes.

    Sprinkle with crushed graham cracker, and top with Reddi-wip!


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