Sugar Substitute Recipes: Balsamic Strawberries

1 tablespoon butter2 cups fresh strawberries, hulled and halved1/4 cup granular sucrolose sweetener (such as Splenda®)1 tablespoon balsamic vinegar4 scoops low-fat vanilla ice creamMelt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve. Amount Per Serving  Calories: 167 | Total Fat: 6.3g | Cholesterol: 25mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 167

Total Fat: 6.3gCholesterol: 25mgSodium: 71mgTotal Carbs: 27.1g    Dietary Fiber: 1.6gProtein: 3.7g VIEW DETAILED NUTRITION
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Burgers: Blue Cheese Surprise

2 1/4 pounds lean ground beef1 teaspoon dried tarragon1/4 cup chopped parsleysalt and pepper to taste3/4 cup blue cheese, crumbledPreheat grill for high heat. In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper. Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients.. Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done. Amount Per Serving  Calories: 511 | Total Fat: 40.1g | Cholesterol: 140mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 511

Total Fat: 40.1gCholesterol: 140mgSodium: 354mgTotal Carbs: 0.7g    Dietary Fiber: 0.1gProtein: 33.9g VIEW DETAILED NUTRITION
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Reviewed on Apr. 6, 2008 by brandy    These were excellent. I am giving them a 5 based on how they tasted with the changes I made, but I can't judge the original recipe, just the basic idea. I minced about 4 cloves of garlic and a small chunk of white onion, and mixed this with the parsley, salt, and pepper into ground turkey. Then I added the blue cheese as directed. I pan-fried with olive oil (I don't have a grill). They turned out really well, and reheated nicely in the microwave for lunch the next day. Also, we didn't eat them as hamburgers. We had them as is (no sauce or anything), with a side of vegetables, salad, and pasta. I've had beef burgers with blue cheese before, and I think it tastes too rich. The turkey really mellows things out, so that is why I chose it for this recipe. Also, I think that they would have been bland without the onion and garlic. Was this review helpful? [ YES ]
10 users found this review helpful These were excellent. I am giving them a 5 based on how they tasted with the changes I made,... 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 Salads: Grilled Tuna Salad

20 ounces fresh tuna steaks, 1 inch thick3 tablespoons white wine3 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon chopped fresh rosemary1/2 teaspoon ground black pepper1/8 teaspoon salt1 clove garlic, minced6 cups packed torn salad greens1 cup halved cherry tomatoesPreheat grill for medium heat. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads. Amount Per Serving  Calories: 278 | Total Fat: 11.8g | Cholesterol: 64mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 278

Total Fat: 11.8gCholesterol: 64mgSodium: 151mgTotal Carbs: 5.7g    Dietary Fiber: 2.3gProtein: 34.9g VIEW DETAILED NUTRITION
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Healthy Side Dish Recipes: Curried Cumin Potatoes

2 pounds new potatoes, cut into 1/4 inch thick pieces2 tablespoons olive oil2 tablespoons cumin seed2 teaspoons ground turmeric2 teaspoons curry powder2 teaspoons coarse sea salt1 teaspoon ground black pepper3 tablespoons chopped fresh cilantroPlace whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot. Amount Per Serving  Calories: 128 | Total Fat: 4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 128

Total Fat: 4gCholesterol: 0mgSodium: 451mgTotal Carbs: 21.4g    Dietary Fiber: 3gProtein: 2.7g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Tacos in Pasta Shells

1 1/4 pounds lean ground beef1 (3 ounce) package cream cheese1 teaspoon salt1 teaspoon chili powder18 jumbo pasta shells2 tablespoons butter, melted1 cup taco sauce1 cup shredded Cheddar cheese1 cup shredded Monterey Jack cheese1 1/2 cups crushed tortilla chips1 cup sour creamIn a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve. Amount Per Serving  Calories: 735 | Total Fat: 44.2g | Cholesterol: 136mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 735

Total Fat: 44.2gCholesterol: 136mgSodium: 1054mgTotal Carbs: 47.6g    Dietary Fiber: 2.3gProtein: 35.7g VIEW DETAILED NUTRITION
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Low-Calorie Recipes: Garlic Green Beans

1 tablespoon butter3 tablespoons olive oil1 medium head garlic - peeled and sliced2 (14.5 ounce) cans green beans, drainedsalt and pepper to taste1/4 cup grated Parmesan cheeseIn a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese. Amount Per Serving  Calories: 157 | Total Fat: 11.9g | Cholesterol: 11mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 157

Total Fat: 11.9gCholesterol: 11mgSodium: 555mgTotal Carbs: 9.3g    Dietary Fiber: 2.9gProtein: 4g VIEW DETAILED NUTRITION
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Reviewed on Oct. 11, 2003 by MARIAN    Gosh...I really hate to put a lower star review on this recipe, but my family and I really did not like this recipe...and we're all garlic lovers, too. I've tried this 3 times now just to make sure I was doing it right, but every time, it has bombed. I think it was really a matter of preferences when it comes to vegetables, too. My family generally likes their vegetables steamed, and with little seasoning. The green bean flavor with the garlic and parmesan just didn't work. My grandmother even said, "What's wrong with these beans? They taste funny." I really tried to make this one work, especially given all the great reviews. Try it for yourself, though. I think this will probably appeal more to those who normally don't like beans, unlike my family...who grows about 5 different varieties in the backyard. :D Was this review helpful? [ YES ]
125 users found this review helpful Gosh...I really hate to put a lower star review on this recipe, but my family and I really did...

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Quiche and Savory Pies: French Tourtiere

1 onion, chopped1/2 clove crushed garlic2 tablespoons rendered bacon fat1 1/2 pounds ground pork3/4 cup chicken broth1 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons chopped fresh parsley1 pinch ground mace1 pinch ground sage1 pinch ground savory2 (9 inch) unbaked pie shells2 tablespoons creamIn a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold. Amount Per Serving  Calories: 503 | Total Fat: 37.9g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 503

Total Fat: 37.9gCholesterol: 70mgSodium: 580mgTotal Carbs: 22.3g    Dietary Fiber: 2.1gProtein: 17.4g VIEW DETAILED NUTRITION
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Reviewed on Jan. 7, 2004 by Tyggrette    This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb, no garlic, no chicken broth (water is used instead), but rather the following spices: cinnamon, cloves, all spice, salt and pepper. So, as a French Canadian, I would not mind serving this meat pie say on a cold January night, but certainly not on Christmas Eve (Réveillon), as it would break the tradition. Was this review helpful? [ YES ]
7 users found this review helpful This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true... 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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Main Dish Salads: Tara's Sweet and Chunky Chicken Salad

1 (10 ounce) can chunk chicken, drained2 tablespoons mayonnaise1/8 cup chopped dill pickle1/8 cup chopped onion2 tablespoons sunflower seeds1/4 cup dried cranberriesWithout breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up. Amount Per Serving  Calories: 197 | Total Fat: 13.3g | Cholesterol: 46mg Powered by ESHA Nutrient Database

Tara's Sweet and Chunky Chicken Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 197

Total Fat: 13.3gCholesterol: 46mgSodium: 454mgTotal Carbs: 2.6g    Dietary Fiber: 0.8gProtein: 16.3g VIEW DETAILED NUTRITION
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Thanks, Tara! This is a clean, refreshing chicken salad. I used left over chicken thighs (chopped bite size), a little more mayo (eyeball it to your liking), 1/2 t. dried dill weed, 1/3 c. chopped vidalia onion, 1/3 c. chopped pecans, 1/4 c. chopped celery, and 1/3 c. craisins. I agree this could be the "kitchen sink" or "garbage" chicken salad, but Tara's basics make it incredible! This would go over well at BBQ's and gal pal luncheons! Next time I will try canned chicken (Buy one, get one free) and dill relish. Thanks again. Was this review helpful? [ YES ]
11 users found this review helpful Thanks, Tara! This is a clean, refreshing chicken salad. I used left over chicken thighs...

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Roast: Sicilian Pineapple Pork Roast

2 tablespoons olive oil2 tablespoons chopped fresh rosemary, divided1 teaspoon dried sage1 (4 pound) bone-in pork shoulder roast, trimmed of excess fat5 small garlic cloves, peeled and sliced1 (14.4 ounce) can diced plum tomatoes1 (15 ounce) can pineapple chunks, drained1 large Vidalia onion, thinly slicedsalt and pepper to tastePreheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 160 degrees F (70 degrees C). Amount Per Serving  Calories: 424 | Total Fat: 22.7g | Cholesterol: 119mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 424

Total Fat: 22.7gCholesterol: 119mgSodium: 268mgTotal Carbs: 19.6g    Dietary Fiber: 2.4gProtein: 35.2g VIEW DETAILED NUTRITION
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High-Fiber Recipes: Spinach and Sun-Dried Tomato Pasta

1 cup vegetable broth12 dehydrated sun-dried tomatoes1 (8 ounce) package uncooked penne pasta2 tablespoons pine nuts1 tablespoon olive oil1/4 teaspoon crushed red pepper flakes1 clove garlic, minced1 bunch fresh spinach, rinsed and torn into bite-size pieces1/4 cup grated Parmesan cheeseIn a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese. Amount Per Serving  Calories: 319 | Total Fat: 7.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Spinach and Sun-Dried Tomato Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 319

Total Fat: 7.5gCholesterol: 0mgSodium: 310mgTotal Carbs: 51.7g    Dietary Fiber: 6.1gProtein: 12.8g VIEW DETAILED NUTRITION
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Meatloaf Recipes: Heather's Famous Barbeque Bunyan Burger

2 pounds ground beef2 tablespoons barbeque seasoning1 tablespoon pureed chipotle peppers in adobo sauce1 (8 ounce) package cream cheese, softened1 teaspoon barbeque seasoning1 tablespoon butter1 small onion, chopped1/2 bell pepper (any color), chopped1 (4 ounce) package sliced fresh mushrooms1 tablespoon minced garlic1 cup shredded Cheddar cheese1/2 cup barbeque saucePreheat an outdoor grill for high heat. When hot, lightly oil grate. Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil. Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat. Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese. Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce. Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve. Amount Per Serving  Calories: 542 | Total Fat: 39.2g | Cholesterol: 158mg Powered by ESHA Nutrient Database

Heather's Famous Barbeque Bunyan Burger

Servings Per Recipe: 6

Amount Per Serving

Calories: 542

Total Fat: 39.2gCholesterol: 158mgSodium: 1646mgTotal Carbs: 12.8g    Dietary Fiber: 0.9gProtein: 33.9g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Good-Morning Banana Nut Cereal

1/4 cup water1/4 cup skim milk1 tablespoon quinoa1/2 small banana, sliced1 1/2 tablespoons rolled oats1 tablespoon oat bran1 pinch salt1 pinch ground cinnamon1 tablespoon chopped walnuts1 teaspoon brown sugar1/4 teaspoon vanilla extractStir the water, milk, and quinoa together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the quinoa begins to soften. Stir in the banana, rolled oats, oat bran, salt, and cinnamon. Cook, stirring frequently over low heat for 2 to 5 minutes or until the mixture thickens. Remove from the heat and stir in the walnuts, brown sugar, and vanilla. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 1mg Powered by ESHA Nutrient Database

Good-Morning Banana Nut Cereal

Servings Per Recipe: 1

Amount Per Serving

Calories: 220

Total Fat: 6.6gCholesterol: 1mgSodium: 418mgTotal Carbs: 37g    Dietary Fiber: 4.8gProtein: 7.3g VIEW DETAILED NUTRITION
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Reviewed on Apr. 22, 2011 by Brooke in CP    Yummy, and so healthy with the 3 cereals. I felt it needed more liquid, though, as it was too thick, so I added some while it was cooking. I think granola would be good to add to give it some more sweetness. Servings looked small, but it's very filling, a little goes a long way. Was this review helpful? [ YES ]
6 users found this review helpful Yummy, and so healthy with the 3 cereals. I felt it needed more liquid, though, as it was too... I thought this was pretty good. It unsurprisingly put the flavored bagged oatmeal to shame. My grocery store did not have quinoa or oatbran, unfortunately. So, I subbed an equal amount of those ingredients for additional old-fashioned style oatmeal. I loved the walnut and tad of brown sugar that really gave the oatmeal good flavor. I ended up adding the oatmeal to the slow boiling milk, water, cinnamon, and vanilla and, cooking it and stirring often, for about 4 minutes and then adding the banana, walnuts, and brown sugar once off the heat. I only had 2% milk and not non-fat and it worked fine. I think the old fashioned and not quick oats are needed in this recipe. Thank you for the filling, tasty, and healthy breakfast this morning. Was this review helpful? [ YES ]
4 users found this review helpful I thought this was pretty good. It unsurprisingly put the flavored bagged oatmeal to shame. My... I made this recipe up while I was living alone during grad-school. You can double it, doctor it, and pretty much add whatever you want to it. I used quinoa for extra protein to help me get through really long days. I've added flax seed, blueberries, diced apples, dried cranberries, peaches, etc. to this recipe. Some will find it sweet enough with just the banana but, if you're like me and you live molasses, brown sugar adds a nice flavor. I think you could make this with pretty much any grain you want - sometimes I toss in a little polenta or grits, but it's important to use slow-cooking oats, not the quick-cook or instant oats. Was this review helpful? [ YES ]
4 users found this review helpful I made this recipe up while I was living alone during grad-school. You can double it, doctor... 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 Dessert Recipes: Grandma's Cherry Salad

1 (21 ounce) can cherry pie filling1 (15.25 ounce) can fruit cocktail, drained3 bananas, slicedIn a large bowl, mix together the cherry pie filling, fruit cocktail and sliced bananas. Chill before serving. Amount Per Serving  Calories: 154 | Total Fat: 0.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 9

Amount Per Serving

Calories: 154

Total Fat: 0.3gCholesterol: 0mgSodium: 15mgTotal Carbs: 38.6g    Dietary Fiber: 1.9gProtein: 0.8g VIEW DETAILED NUTRITION
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