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Topic: A place to share our "healthier"

Forum: Healthy Recipes for Everyday Living — A place to share our "healthier" recipes and food tips for everyday life.

Posted on: Aug 4, 2017 01:58AM

dimaria wrote:

This is a yummy and healthy recipe.

4 cups broccoli florets
1/2 cup golden raisins
1/4 cup green onions
1/2 cup sour cream
1/2 cup mayonnaise
4 - 6 slices bacon, crumbled
1 tablespoon sugar

Mix sour cream and mayonnaise (I use light) and sugar in large bowl. Mix broccoli (I cut the florets into smaller pieces), raisins and onions - toss with sour cream mixture. Refrigerate overnight. Top with bacon (or bacon bits) before serving.

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Aug 4, 2017 02:56AM Linwentz wrote:

To make it even healthier, both the mayo and sour cream could be light and the bacon could be turkey bacon. Thanks for sharing, dimaria

Dx 7/12/2017, DCIS, Left, 4cm, Stage 0, Grade 3, ER-/PR- Surgery 7/28/2017 Lumpectomy: Left Surgery 9/12/2017 Lumpectomy: Left Surgery 9/22/2017 Lumpectomy: Left Radiation Therapy 10/23/2017 Whole-breast: Breast
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Nov 25, 2017 06:01AM badger wrote:

hi, I dug up this old recipe for a vegan friend. Healthy and delicious!

Baked Stuffed Squash

3 acorn or other squash

½ tsp sea salt

3 Tbsp oil

1½ cup minced onion

1 cup sunflower seeds

¼ tsp each sage, thyme, and marjoram

2 Tbsp soy sauce

½ cup water

3 cups cooked rice OR 5 cups soft bread crumbs

Preheat oven to 350F. Cut squashes in half lengthwise, scoop out seeds* and stringy portion. Brush insides with a bit of oil, sprinkle with ¼ tsp salt, then place in a baking dish with ¼ inch water in the bottom. Set in oven to bake and prepare stuffing as follows: Place a large frying pan on medium heat and add 3 Tbsp oil. When oil is hot, add onion and stir for a few minutes until translucent. Add sunflower seeds and stir a minute more. Add ¼ tsp salt plus herbs and soy sauce, stir again, and add ½ cup water. Reduce heat to low and simmer uncovered for 5-10 minutes, stirring occasionally until liquid is almost gone. Add rice or bread crumbs and stir a few minutes more, mixing together well. When squashes have baked for 45 minutes-1 hour and are almost tender, fill each with stuffing and bake 10-15 minutes more. Serves four to six.

*Toasted squash or pumpkin seeds. Separate seeds from stringy portions and set out to dry for 1-2 days. Toast by stirring constantly for a few minutes in a lightly-oiled pan on medium-low. Add sea salt or soy sauce to taste. A tasty snack!

© 1979 Natural Recipes, Newton MA

7,165.4 miles walked ~ Find your calm. Move forward from this place. Dx 12/22/2009, IDC, 2cm, Stage IIB, Grade 1, 1/4 nodes, ER+/PR+, HER2-
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Jan 3, 2018 04:01PM badger wrote:

This is a hearty cold-weather soup. A vegan friend adapts with vegan sausage & vegetable broth.

Sausage and Kale Soup Recipe

MAKES: 15 servings (3.5 Quarts)

TOTAL TIME: Prep: 15 min. Cook: 25 min.


1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices*

3 medium Yukon Gold or red potatoes, chopped

2 medium onions, chopped

2 tablespoons olive oil

1 bunch kale, trimmed and torn

4 garlic cloves, minced

1/4 teaspoon pepper

1/4 teaspoon salt

2 bay leaves

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 carton (32 ounces) chicken broth


In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

*I use ground sausage instead of kielbasa, and cook it halfway through before adding onion & potato.

Nutritional Facts

1 cup: 187 calories, 11g fat (3g saturated fat), 22mg cholesterol, 706mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 7g protein.


7,165.4 miles walked ~ Find your calm. Move forward from this place. Dx 12/22/2009, IDC, 2cm, Stage IIB, Grade 1, 1/4 nodes, ER+/PR+, HER2-
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Jan 6, 2018 02:40PM badger wrote:

Beet and Pear Salad with Walnuts and Goat Cheese

This is a beautiful beet and pear salad recipe. The deeply colored, sliced beets are topped with sweet pears, goat cheese and a simple walnut vinaigrette.

(note: I use Bragg's organic BraggBerry dressing instead of making my own.)

Prep Time: 15 minutes / Cook Time: 1 hour / Total Time: 1 hour, 15 minutes

Serves: 4 if served as the first course / 2 if served as the main course


  • 2 large red beets, stems trimmed, washed
  • 1 ripe pear, cored, sliced thin
  • 1/2 cup toasted walnut halves
  • 2 Tbsp sherry vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp walnut oil
  • salt and fresh ground black pepper to taste
  • 2 cups baby arugula leaves
  • 4 oz goat cheese (I use the plain fresh goat cheese)


Preheat oven to 375 degrees F.

Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife). Allow to cool completely. When cool, scrape off the skin with a knife, and slice the beets as thin as possible; reserve.

Fan the beet slices on four chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil and walnut oil. Season with salt and fresh ground black pepper to taste.

Toss the arugula with a couple tablespoons of the dressing, and divide on top of each salad. Top each plate with the goat cheese (grate fine if using firm, aged goat cheese, or simply crumble if using soft goat cheese).

Drizzle each beet and pear salad with more of the dressing, serving any extra on the side. Serve immediately.

(Note: while the pre-arranged salad is pretty, I keep the ingredients separate as they stay fresher if we don't eat it up at one meal. I put out one bowl with the beets & pear slices, one with lettuce, one with toasted walnuts and one with goat cheese, and let people make their own salads.)

7,165.4 miles walked ~ Find your calm. Move forward from this place. Dx 12/22/2009, IDC, 2cm, Stage IIB, Grade 1, 1/4 nodes, ER+/PR+, HER2-
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Jan 11, 2018 05:30PM badger wrote:

Chicken Cacciatore

Total Time: 40 min / Prep: 5 min / Cook: 35 min

Yield: 4 servings / Level: Easy


  • 4 skinless chicken breast halves on the bone, about 2 pounds
  • Salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 pound white mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes or more to taste
  • 1/4 teaspoon salt


Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.

Heat the oil in a sauté pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.

Reduce the heat to moderate. Add the onion & pepper and cook, covered and stirring occasionally, until the veggies begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the shrooms begin to brown. Add the garlic and stir for 30 seconds. Add the wine and cook, uncovered, until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes, and salt. Simmer the mixture, covered, for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer. Serve with pasta.

7,165.4 miles walked ~ Find your calm. Move forward from this place. Dx 12/22/2009, IDC, 2cm, Stage IIB, Grade 1, 1/4 nodes, ER+/PR+, HER2-

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