Help Me Blog: Share A Recipe

I’ve been a little disconnected from the interwebs in the last week, but I’m not gone for good.  I’m just indulging in some of life’s lovely moments.  As I said last week, I have many thoughts and feelings to share, but I’m going to share them later. 

Perhaps I’ll post something in the next day or two.  Until then, I’d like to ask you all to share your favorite healthy go-to  recipe.  Just leave a comment with your favorite favorite recipe and instructions then I’ll post a few (giving you full credit, of course) for us all to try.  And I’ll even post pics of the recipes that I attempt to recreate. 

I hope that some of you will be as excited about this as I am so please take a few minutes to share your yummy knowledge.  I can’t wait to see what we can learn from each other.  I hope everyone is having a great week, and I promise that things will get back to normal here soon. 

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  • Reply
    April 20, 2011 at 2:43 am

    I made this roasted cauliflower recipe today and it was so good and super simple.

  • Reply
    Jane Cartelli
    April 20, 2011 at 2:46 am

    This is a healthy recipe I put together. It is the only one I have had time to put on my blog so far – so you know I must love it.

    Mashed Roasted Cauliflower~
    More pureed than mashed: tastes like potatoes!
    1 head cauliflower
    1/2 c fat free ricotta
    1 Tbs Hellman's Mayo (Traditional)
    1 Tbs Hellman's EVOO Mayo
    sprigs of fresh rosemary (you can substitute with dried rosemary)
    1 garlic clove
    salt, pepper, seasonings to taste (paprika, red pepper, onion powder)
    Spray baking pan or cookie sheet with EVOO or Pam Spray. Cut cauliflower into pieces lay on top of rosemary sprigs. Sprinkle with seasonings, holding off the salt. Add peeled garllc clove to the pan and roast in oven at 400F until the cauliflower starts browning. Light browning is desirable. Remove from oven and place cauliflower and garlic in food processor. Discard rosemary sprigs. Pulse until it is almost smooth. Add ricotta and mayo and pulse until well mixed.
    Salt to taste. Makes between 4 and 6 servings, depending on the size of the cauliflower.


  • Reply
    Jules - Big Girl Bombshell
    April 20, 2011 at 3:03 am

    Here is one of my favorite quick and easy go to recipes

    This recipe is SO EASY yet filling. For me, it satisfies a pizza craving….

    For each Large Portobello Mushroom

    Use 2 tablespoons marinara sauce and 1 oz part skim shredded mozzarella cheese

    Remove stem and scrape the gills lightly. Fill with marinara and sprinkle cheese over the sauce.

    Bake in oven or broil until hot and bubbly (or microwave for 30 seconds to melt cheese).

    That’s it……

  • Reply
    April 20, 2011 at 3:07 am

    This carrot soup is one of my favorites – all the creamy goodness of a cream soup, but it's made with 1% milk so it saves on a lot of the fat and calories!

  • Reply
    (Just) Trying is for Little Girls
    April 20, 2011 at 3:32 am

    Sweet Potato Chili Bake (vegetarian even).

    Here's my blog post link:

    Here's the Taste of Home recipe link:

    I make this at least twice a month for dinner. Yummy, yummy.


  • Reply
    April 20, 2011 at 3:41 am

    Low Carb Chicken Cordon Bleu

    * 4 servings boneless skinless chicken cutlets
    * 4 servings thin sliced ham
    * 2 servings laughing cow creamy swiss
    * 1 serving part skim shredded mozzarella
    * 1 tbsp extra virgin olive oil
    * 2 large eggs
    * 2 cups grated romano


    1. Preheat oven to 350 degrees. Grease a cookie sheet with the olive oil (it doesn't have to be extra virgin, even a cooking spray works fine).
    2. Beat eggs and set aside. Salt and pepper to taste. *Note: You may also add a teaspoon of melted I Can't Believe It's Not Butter substitute into the egg mix at your choosing.
    3. Place a slice of ham on half of each of the chicken cutlets. Then slice the laughing cow cheese wedges in half, placing each half on top of the ham.
    4. Fold each slice of chicken in half and secure with a toothpick if needed.
    5. Dip chicken in the egg mixture then coat it with the romano cheese and place on the cookie sheet. (Grated parmesan also works)
    6. Bake uncovered for 30 minutes. Sprinkle mozzarella cheese on top of each piece. Bake another 10-15 minutes until top is golden brown and chicken is cooked through.
    7. Let cool for 5-10 minutes then serve and enjoy!

  • Reply
    April 20, 2011 at 9:08 am

    Hmpf. I don't know which one to share, so I think I will have to settle for three… sorry! I'll just post the links…

    * Lentil stew – with lots of protein and veggies:

    * Broccoli buttermilk soup – perfect for summer!

    * "Tyrannisu" – a lovely low-cal, low-fat dessert!


  • Reply
    April 20, 2011 at 9:56 am

    Karen's Quick and Easy Chicken Stirfry

    Soy sauce
    Sesame oil
    Salt and pepper to taste
    Coconut oil
    2-3 chopped fresh hot chillies, to taste
    Garlic clove, crushed
    1 tsp grated ginger
    2 scallions
    250-300g chicken breast
    3 large mushrooms
    Half a bell pepper
    Around 300g of your choice from brocolli, mange tout, sugar snap peas, asparagus, green beans, or any other green vegetable you fancy
    1 pack of fresh spinach


    1. Cut the chicken into bite-sized chunks and marinate in some soy sauce, sesame oil, salt and pepper for approx 30 mins
    2. Heat coconut oil in a large wok until slightly smoking. Add the chillies, garlic, ginger and scallions and fry for about a minute. Add the chicken and stir fry until sealed (i.e. the surface is no longer pink.)
    3. Begin to add the vegetables – you will need to add them in the order of how long they take to cook, e.g. broccoli needs to go in before mushrooms. Add soy sauce, salt and pepper to taste as you're adding the vegetables. Keep stirring continually or it'll stick.
    4. Add the spinach last as it will release quite a lot of liquid.

    Serve and eat at once – if you're consuming fats then adding a splash of sesame oil can be a great finishing touch. If you're consuming grains then serve on long-grain rice.

    TOP TIP: if your wok becomes too dry, add some water. DO NOT add more oil, it won't work!

    Enjoy 🙂

  • Reply
    April 20, 2011 at 12:48 pm

    I just made it last night 🙂 sautee onion & mushroom, add ground turkey chopmeat and cook thru. Add 2 cans petite diced tomatos and cook for about 15 minutes.

    YUM…your veggies are all FREE (thank you points plus) and its just the points for the turkey (which is low). I add no oil, but you could add your teaspoon to get your healthy oil in for the day.

    I eat it with roasted asparagus (which I just cook in the oven for 15 minutes with 1 teaspoon of olive oil & salt & pepper)

    Its a super quick, low point meal.

  • Reply
    HS @ Our Debt Blog
    April 20, 2011 at 1:39 pm

    SALMON on spinach with onions and mushrooms:

    Sockeye wild salmon, any amount- season however you like, I use lemon pepper seasoning with fresh chunks of garlic and a little bit of olive oil. Bake on high broil in oven for 10 to 12 minutes.

    While that cooks saute mushrooms, spinach and red onions with olive oil, season with salt, pepper and garlic, for about 5 minutes on medium high

    Set on plate and add salmon on top of it when it comes out of the oven, ENJOY!

    Easy, healthy and under 30 minutes…


  • Reply
    April 20, 2011 at 2:13 pm

    I can't choose just one favorite! Here are a few of my blog posts with my favorite healthy recipes (and pictures!):

    Vegan Quinoa Salad:

    Baked Polenta with Tomato Sauce, Fresh Mozarella and Basil:

    Vegetarian Tortilla Soup (the easiest recipe in the world):

  • Reply
    April 20, 2011 at 2:34 pm

    I have no idea where I obtained this but it is my hubbys fave and it is SO simple!

    16 oz wheat rotini, cooked
    1 or 2 boneless skinless chicken breast, chopped into small bitesize pieces
    olive oil
    2 lemons
    bunch of asparagus
    parmesan cheese

    cook rotini,

    saute chicken breast in olive oil. when chicken is about 3/4's done, grate lemon zest of 1 lemon over top and juice lemons over top.

    in the meantime, chop aspargus into bite size pieces, drizzel with olive oil, salt and pepper and roast

    When all three are done, mix together and top with zest from last lemon and parmesan cheese to taste…


  • Reply
    Absolutely, Positively Josie
    April 20, 2011 at 3:41 pm


    Preheat oven to 350. Take one Joseph's Lavash (huge and 100 calories) and top with spaghetti sauce, mozzarrella cheese, Turkey pepperoni, spinach, or anything else you like. Bake 15 minutes (doesn't matter if oven is still preheating because it crisps quickly).

    Stuffed Burrito (sorry, I know this is two).

    Take a Joseph's lavash an top with fat-free refried beans, crockpot boneless skinless chicken (or protein of choice), salsa, veggies, anything else you like. Roll up and eat!

  • Reply
    Shari @ FindingAWeigh
    April 20, 2011 at 5:48 pm

    Here are a few of my favrites! Link includes photo, recipe and calorie values =)

    Spicy Asian Chicken Wraps

    Spinach Salad with Ham and Egg

    Chili Chipotle Shrimp Tacos with Lime Crema

  • Reply
    April 20, 2011 at 6:07 pm

    This is from my friend, Allie. I like to have them on the weekend, so I don't have to think about what to eat for breakfast!

    Breakfast cups

    Course: breakfast
    PointsPlus™ Value: 1
    Servings: 12

    Preparation Time: 10 min
    Cooking Time: 12 min
    Level of Difficulty: Easy


    1 1/2 cup(s) Egg Beaters Southwestern, refrigerated
    1/4 cup(s) onion(s)
    3 serving(s) John Morrell canadian bacon
    1/2 cup(s) low-fat shredded cheddar cheese
    1 cup(s) spinach


    Wilt spinach in boiling water for 3-5 minutes. Drain and squeeze excess water out with paper towels.
    Mix together all ingredients and pour into 12 greased muffin cups.
    Bake at 350 degrees for 12-14 minutes or until center is firm.

    Notes: Spray muffin pan really well – Pam for Baking works best. Let muffins cool in pan for 10 minutes before removing.

  • Reply
    April 20, 2011 at 7:17 pm

    I have a few, I hope that's okay!

    I make this into granola and sprinkle it over yogurt or applesauce:

    Chicken, Apple, and Rice Salad:

    I make this fruit slush with Splenda and diet pop:

    Southwest Chicken Salad:

  • Reply
    April 20, 2011 at 8:58 pm

    I made these last week and they were simply delicious. Really easy to toss in the microwave after you bake them up.

  • Reply
    April 21, 2011 at 12:11 am

    Quick and Easy Tasty Treat –

    1 can of Diet Orange Crush Soda
    1 packet of Weight Watchers Vanilla Smoothie Mix
    A whole lotta ice

    Blend and you have a yummy orange creamsicle tasting treat for only 2 Points Plus.

  • Reply
    April 21, 2011 at 12:31 pm

    OMG I am saving this post, there is some great recipes here…Love the portobello mushroom pizza one!!

    OK heres mine…I love these, in fact made them last night for dinner…very point plus friendly…

    Fresh Vietnamese spring Rolls
    Original Recipe Yield 8 spring rolls


    * 2 ounces rice vermicelli
    * 8 rice wrappers (8.5 inch diameter)
    * 8 large cooked shrimp – peeled, deveined and cut in half
    * 1 1/3 tablespoons chopped fresh Thai basil
    * 3 tablespoons chopped fresh mint leaves
    * 3 tablespoons chopped fresh cilantro
    * 2 leaves lettuce, chopped
    * you can add any vegetable you like, shredded carrot or thin slices of cucumber, I use a vegetable peeler and just make strips… fresh bean sprouts are good in these too!
    dipping sauce…
    * 4 teaspoons fish sauce
    * 1/4 cup water
    * 2 tablespoons fresh lime juice
    * 1 clove garlic, minced
    * 1 tsp white sugar
    * 1/2 teaspoon garlic chili sauce

    * 1 tsp of peanut butter, melted
    * 3 tablespoons hoisin sauce
    * 1 teaspoon finely chopped peanuts


    1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
    2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, and any vegetable you want, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
    3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
    4. In another small bowl, mix the hoisin sauce, heated peanut butter and peanuts.
    5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

    these are a little time consuming, but the end result is real delicious…you can find the rice paper in any Asian market…

  • Reply
    April 21, 2011 at 12:36 pm

    No-Cook Asian Peanut Sauce
    Here's a quick, easy sauce for whole-wheat noodles, cut-up vegetables, steamed tofu or even iceberg lettuce wedges. Or try it our favorite way: peel cucumbers, then shred them into long strips with a vegetable peeler for cucumber noodles.
    No-Cook Asian Peanut Sauce
    Makes 6 servings
    PointsPlus™ value | 2 per serving

    * 1/4 cup creamy natural peanut butter*
    * 3 Tbsp reduced-sodium vegetable broth
    * 1 Tbsp balsamic vinegar
    * 1 Tbsp rice vinegar
    * 1 Tbsp reduced-sodium soy sauce
    * 1 Tbsp minced peeled fresh ginger
    * 2 tsp toasted sesame oil
    * 2 tsp Worcestershire sauce
    * 1 tsp hot red pepper sauce, such as Tabasco sauce
    * 1/2 tsp sugar


    * Whisk all the ingredients together in a medium bowl until smooth and creamy. To store, cover and refrigerate for up to 3 days; whisk before using again.

    Serving size: 2 tablespoons


    * * Natural peanut butter is made from ground peanuts and a little salt, no hydrogenated shortening or sweeteners in the mix.

    I'm thinking this sauce would be great over whole wheat noodles with vegetables, snap peas and broccoli…


  • Reply
    April 21, 2011 at 10:55 pm

    Grab and go colorful veggies

    1 cup shredded raw beets
    1 cup shredded raw carrots
    1 cup shredded raw turnip
    1 cup grated red cabbage
    juice of one lemon

    Toss together. Keeps in fridge for 4-5 days.

  • Reply
    Roz @ weightingfor50
    April 21, 2011 at 11:31 pm

    Hi Kenz, Here is a favorite of mine. If you try it, let me know how you like it!!

    Asian Lettuce Wraps

    Sorry, I don’t have actual measurments for this, as I didn’t follow a recipe, but here goes:

    About 16 onz lean ground turkey

    2 cloves of garlic

    1 Tbsp grated fresh ginger

    1 shallot – finely chopped

    1 large carrot – jullienned

    1 cup bagged coleslaw

    1 cup -ish chopped fresh mushrooms

    one large handful of chopped cilantro

    3 Tbsp hoisin sauce

    1/2 tsp chinese 5 spice powder

    1 tsp soy sauce

    1 tsp sesame oil

    1 head of bibb lettuce

    Spritz a non stick pan with some olive oil. Cook the garlic, ginger and shallot until soft. Add the ground turkey. Cook until browned. Add carrots, mushrooms and coleslaw and cook until wilted. Add hoisin, 5 spice powder, soy sauce, cilantro and sesame oil. Heat through.

    Serve in lettuce leaves.

  • Reply
    April 22, 2011 at 12:40 am

    lately my daughters and i enjoy this quick and hearty low calorie/points meal in a bowl….

    take a package of honey suckle white turkey mild Italian sausages and cook in a covered electric skillet with 1/2 cup water for 10 minutes, remove lid and brown on all sides until water is completely gone… remove to plate and then in same skillet saute red, yellow, orange and green peppers,sliced thick white onion and mushrooms with olive oil cooking spray until soft…while peppers are cooking make a sauce with one large can of hunts garlic and herb spaghetti sauce and a can of drained garlic and olive oil diced tomatoes,simmer… serve sauce over ronzoni smart taste penne or spirals and add vegetables and 1 sausage to each bowl…sometimes i add just a sprinkle of parm cheese… very filling and was great during winter!!!

  • Reply
    April 22, 2011 at 2:02 am

    Here are some guidelines to help make any recipe healthy

  • Reply
    April 23, 2011 at 1:59 pm

    Kenz can you do me a favor, cause you have a lot more people that read your blog than mine… Attune Foods one of the sponsors at fitBloggin 11 this year is giving away a ticket to fitbloggin 11 and $500 to help with expenses…I won my ticket to go and I know you won yours too…I just thought maybe your fellow members would love this chance. Here is the link to my blog where I give the details…

    Kenz I hope you don't mind me posting this and I didn't step on any toes…fondly, Maria

  • Reply
    April 25, 2011 at 4:58 pm

    Chicken Roll-ups:

    4 2-3 oz chicken breast tenderloins (flatten to about 1/4" thick w/ meat tenderizer)
    2 wedges of Laughing Cow Cheese*
    dijon mustard or buffalo wing sauce
    bread crumbs

    Lay the chicken flat, spread 1/2 of a LC cheese wedge over it. Roll up, coat with dijon mustard OR buffalo wing sauce, coat in bread crumbs. Secure with a tooth pick and place in a baking dish that has been sprayed with Pam.

    Repeat for all chicken pieces. Cover with foil, bake at 350 degrees F for 20, remove foil and back an additional 15 minutes.

    * I like to use Garlic Herb LC cheese with the dijon mustard and Blue Cheese with the buffalo wing sauce.

  • Reply
    June 29, 2011 at 12:34 am

    cauliflower pizza that is low in carbs and really super delish. roast one head od cauliflower in a 400 degree oven for about a half hour. Let cool. then puree in food processor with 1/4 cup egg beater and season with whatever seasonings you choose ( this is going to be your pizza crust). Take pureed mixture and shape into a pizza round shape and place on pam sprayed baking sheet. Bake in 375 degree oven for 20 min till edges appear brown. take out, cool for a few minutes then top with whatever you use to top your pizza with. I use fat free mozzerella and a ton of veggies, after topping throw back in oven for fifteen min or until cheese and toppings melt and blend. take out of oven let sit for five minutes then enjoy. this is totally guilt free pizza, you could eat the whole thing and be totally stuffed. Its very satisfying.

  • Reply
    September 28, 2011 at 12:09 pm

    I dont even know what its called but I call it -OHSOGOOD Chicken… mmmm
    1/2 cup olive oil (EV)
    1/2 cup scallions
    1/4 cup parsley
    1/4 cup cilantro
    2 tbs minced garlic
    2 tsp paprika
    2 tsp cumin
    1 tsp salt
    1/2 tsp turmeric
    1/2 tsp cayenne pepper
    Place all above into a food processor until desired texture
    spread over 4 chicken breasts and grill or bake

  • Reply
    Mikey Wilkens
    October 12, 2011 at 11:06 am

    Strawberry yogurt
    Frozen mixed berries
    1-2 ripe bananas
    1-3 carrots
    1 cup spinach
    pomegranite blueberry juice (about 1.5 cups)
    more of anything in the frig to make the blender full. ALWAYS turns out so good. The best part was when my 10 yr old grandson who is trying to eat healthy, hates spinach helped me make this, him suggesting what to put in and balked at the spinach. He LOVED the smoothie and requests it when he is here.

  • Reply
    October 24, 2011 at 4:53 pm

    Here is one of my favorites. I actually got the recipe from SELF Magazine. I to am on WW and for 2 cups it’s only 6 PointsPlus Value. I included the original recipe and explained what I did differently. It’s quite taste!

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