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Healthy Recipes
This is a place for members to share their favorite healthy recipes. We will choose submitted recipes to be included in the Humana healthy recipes tool. view link
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Welcome to the Healthy Recipe Group!
Jump on in and share your favorite healthy recipe! We will select many of the recipes to add to the Humana Healthy Recipe widget--- so keep a look out for your recipe to appear.
You can add the widget to your profile here view link
You can add the widget to your profile here view link
2 days ago
Recent Messages
Lemon Bars
These are so easy, low-fat and yummy. Best of all, there are only 2 ingredients. Use the brands suggested unless you can find another brand that's exactly the same size. It seems like even a small difference in quantities make a big difference. Most generic lemon pie fillings have more in them than the Wilderness and makes a stickier bar.
1 can Wilderness lemon pie filling
1 Pillsbury angel food mix
Slowly stir DRY cake mix, a little at a time, into pie filling with a spoon. DO NOT use electic mixer...cake mix will end up on your walls & ceiling.
Mixture will puff up a bit. Mix just until you've mixed in all the dry cake mix.
Pour into greased & lightly floured 9x13 pan. Bake at 350 for 30-35 minutes, or until lightly browned and it pulls away slightly from the pan.
Cool on rack and sprinkle with powdered sugar. Don't stack if you store them because they'll get sticky.
Linda
1 can Wilderness lemon pie filling
1 Pillsbury angel food mix
Slowly stir DRY cake mix, a little at a time, into pie filling with a spoon. DO NOT use electic mixer...cake mix will end up on your walls & ceiling.
Mixture will puff up a bit. Mix just until you've mixed in all the dry cake mix.
Pour into greased & lightly floured 9x13 pan. Bake at 350 for 30-35 minutes, or until lightly browned and it pulls away slightly from the pan.
Cool on rack and sprinkle with powdered sugar. Don't stack if you store them because they'll get sticky.
Linda
celery
I love to have celery in my refrigerator. Does anyone have a hint on how to keep it crisp. Same way with carrots. Joyce
BMI Calculator
Here is a BMI Calculator for all to use. Check the health for life profile for a cool BMR calculator- it tells you how many calories you expend at rest to maintain normal bodily functions.
Thanks for suggesting adding this, GrammieSue! If anyone else has something they would like to see, let us know!
Thanks for suggesting adding this, GrammieSue! If anyone else has something they would like to see, let us know!
Recipes are added to the Widget!!
The first batch of recipes from the contest have been entered into the widget!!! Keep watching the rotation of the widget each day for your username to appear.... and be sure to add it to your profile so you can get your daily dose!
Just click on the "Add to my profile: button here view link
Just click on the "Add to my profile: button here view link
Week 3 Winner! (5/7 - 5/14)
Congratulations to ShadeofGray for being selected as the fourth recipient of the $25 target gift card, courtesy of our friends at Humana.
You can view ShadeofGray's recipe for Herb Roasted Turkey Breast here view link
Thanks to all that participated in the Healthy Recipe contest! Keep sharing the recipes!
You can view ShadeofGray's recipe for Herb Roasted Turkey Breast here view link
Thanks to all that participated in the Healthy Recipe contest! Keep sharing the recipes!
ealthy Recipe
Calabacitas (Little Squash)
Many of the ingredients may be changed by adding or subtracting according to taste. Best if all fresh but I have used all canned in mid-winter. Serves 4-6. Great with Mexican dishes
6 medium zuchinni (4-6 in) sliced 1/4 in thick
1 cup corn (fresh or frozen)
2-3 tomatoes (blanch and peeled then chopped)
1 cup chopped onion
2-3 cloves garlic, minced
1-2 jalepenos seeded and chopped( may be omitted or use canned)
1 c cheddar cheese 1/2" chunks
oregano
salt and pepper to taste.
Saute onions, garlic, zuchinni,tomatoes, jalepenos and seasonings.
When zuchinni is tender add corn for 3-5 minutes then cheese just befor serving.
Many of the ingredients may be changed by adding or subtracting according to taste. Best if all fresh but I have used all canned in mid-winter. Serves 4-6. Great with Mexican dishes
6 medium zuchinni (4-6 in) sliced 1/4 in thick
1 cup corn (fresh or frozen)
2-3 tomatoes (blanch and peeled then chopped)
1 cup chopped onion
2-3 cloves garlic, minced
1-2 jalepenos seeded and chopped( may be omitted or use canned)
1 c cheddar cheese 1/2" chunks
oregano
salt and pepper to taste.
Saute onions, garlic, zuchinni,tomatoes, jalepenos and seasonings.
When zuchinni is tender add corn for 3-5 minutes then cheese just befor serving.
Butternut Squash and Corn Soup
Butternut Squash and Corn Soup
2 lbs. butternut squash
2 tbsp. olive oil
1 large onion, cut into ½ inch dices
1 medium leek, sliced and washed twice
4 ears corn, shucked and kernels removed (or frozen corn)
2 branches of rosemary
1 tsp. salt
4 cups chicken or vegetable broth
1. Peel the butternut squash and cut it into half-inch dice.
2. Heat olive oil in 6-quart stock pot. Sauté the onion and leek over medium heat about 5 minutes, until just soft. Add the butternut squash and corn and sauté for an additional 10 min. Add rosemary and salt. Cover the vegetables with chicken or vegetable broth and cook uncovered for 30 minutes.
3. Strain and set aside half the stock; remove the rosemary branches. Puree the vegetables with an immersion or regular blender. Strain the puree through a large mesh strainer to remove the corn skin. Add half cup of reserved stock (or more, if you prefer a thinner soup) back into the puree mixture. Store overnight in refrigerator and rehear before filling an insulated container.
2 lbs. butternut squash
2 tbsp. olive oil
1 large onion, cut into ½ inch dices
1 medium leek, sliced and washed twice
4 ears corn, shucked and kernels removed (or frozen corn)
2 branches of rosemary
1 tsp. salt
4 cups chicken or vegetable broth
1. Peel the butternut squash and cut it into half-inch dice.
2. Heat olive oil in 6-quart stock pot. Sauté the onion and leek over medium heat about 5 minutes, until just soft. Add the butternut squash and corn and sauté for an additional 10 min. Add rosemary and salt. Cover the vegetables with chicken or vegetable broth and cook uncovered for 30 minutes.
3. Strain and set aside half the stock; remove the rosemary branches. Puree the vegetables with an immersion or regular blender. Strain the puree through a large mesh strainer to remove the corn skin. Add half cup of reserved stock (or more, if you prefer a thinner soup) back into the puree mixture. Store overnight in refrigerator and rehear before filling an insulated container.
Lemon Lentil Soup
3 tbsp. butter or margarine
1 onion, chopped
3 stalks celery with leaves, diced
2 carrots, peeled and cut in a medium dice
1 tsp. dried coriander
½ tsp. cumin
1 dried hot chili or dash of cayenne pepper
7 cups chicken stock
1 cup red lentils or use brown lentils
1 ½ tsp salt
¼ cup lemon juice
1 large bunch of cilantro or fresh parsley, chopped
Melt butter in a 3-1uart saucepan over medium high heat. Add the onions, celery, carrots, coriander and cumin and sauté for 10 minutes. Add chili, chicken stock, and lentils and bring to a boil. Reduce heat, cover and simmer 1 hour. Stir in the salt, lemon juice and cilantro. Serves 6
1 onion, chopped
3 stalks celery with leaves, diced
2 carrots, peeled and cut in a medium dice
1 tsp. dried coriander
½ tsp. cumin
1 dried hot chili or dash of cayenne pepper
7 cups chicken stock
1 cup red lentils or use brown lentils
1 ½ tsp salt
¼ cup lemon juice
1 large bunch of cilantro or fresh parsley, chopped
Melt butter in a 3-1uart saucepan over medium high heat. Add the onions, celery, carrots, coriander and cumin and sauté for 10 minutes. Add chili, chicken stock, and lentils and bring to a boil. Reduce heat, cover and simmer 1 hour. Stir in the salt, lemon juice and cilantro. Serves 6
Healthy Dressing
This was originally my grandmother's dressing recipe but I changed it to make it healthier.
1 9x9 pan of cornbread
6 slices whole wheat bread toasted
1 and half can vegetable broth
1/2 cup celery finely chopped
1 medium onion finely chopped
2 boiled eggs finely chopped
1 Tbsp. rubbed sage
crumble cornbread and bread
add celery, onion and eggs
add sage
mix well
add vegetable broth
Place in 9x13 pan and cook 350 degrees for 1 hour
My grandmother's original recipe had biscuits, butter and chicken broth.
1 9x9 pan of cornbread
6 slices whole wheat bread toasted
1 and half can vegetable broth
1/2 cup celery finely chopped
1 medium onion finely chopped
2 boiled eggs finely chopped
1 Tbsp. rubbed sage
crumble cornbread and bread
add celery, onion and eggs
add sage
mix well
add vegetable broth
Place in 9x13 pan and cook 350 degrees for 1 hour
My grandmother's original recipe had biscuits, butter and chicken broth.
