Healthy BBQ & Grilling Recipes: Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Aug 26, 2012 This was delicious and very easy to make. My grill was not working properly, so the eggplant was only partially cooked in the time I needed it, so I diced it up and use the olive oil and 1 small minced clove of garlic to sauté it until it was fully cooked, removed it from the heat. and mixed in the rest of the ingredients while eggplant was still hot. Chilled for an hour and it was wonderful. I will make this again, for sure.

—dochele 

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Healthy Makeover Recipes: Healthier Chocolate Covered Strawberries

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Healthy Breakfast Recipes: Kale and Banana Smoothie

Aug 25, 2010 The first time I made this, I followed the recipe as written, except that I used cow's milk. It was just okay (three stars). Today I tried it again with a few more changes. In addition to using cow's milk (because that's what I like and what I have on hand), I added a big handful of frozen strawberries, four or five ice cubes, and extra milk. I liked it much better that way . . . both because it was cold and because the flavor was fruitier. It was almost milkshake-like. My little boy (almost 2 yrs old) loved it. With the modifications, this is a four-star recipe.

—Elisabeth Thomas 

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Healthy Main Dish Recipes: Blackened Chicken

Aug 08, 2003 Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too moist (sheesh is that possible?). If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. :)

—JEMJEN24 

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MyPlate Recipes: Avocado and Edamame Dip

Jun 01, 2010 Okay, so I decided to try this out to step away from the normal guac and it turned out really well. I modded the recipe a little to work with what I had in my kitchen. I subbed a stalk of chives for the cilantro, a lime for a lemon and chicken stock for olive oil. I also decided to sweeten the onions up by sautéing them in the last drops of my olive oil. And I used two avocados that were medium sized. So the recipe may have been changed around a good bit but the heart of it was the same. The guac/dip/spread had a great nutty flavor while still allowing the richness of the avocado to play with the citrus and spices present. And just to backup the validity of this seemingly odd recipe, two of my hispanic friends who have grown up with and enjoy authentic guacamole LOVED it. Make this the next time you're looking for a little change of pace!

—laxking15 

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Low-Fat Recipes: Mango Frappe

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Low-Calorie Recipes: Okra, Corn and Tomatoes

Nov 02, 2009 This is awesome!! The family loved it. Alterations I made were: 10 slices of already cooked bacon, 3 tablespoons olive oil, 1/4 cup large yellow(sweet) onion diced in big pieces, 2 cloves garlic sliced, 1-15 oz frozen okra, 1/2 bag frozen corn, 1 can of petite diced tomatoes with garlic and olive oil, Sea salt & cayenne pepper to taste. Cooked as per recipe. This is a keeper.

—Bunny B 

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Healthy Side Dish Recipes: Bulgur Wheat with Dried Cranberries

Aug 29, 2008 This recipe is wonderful. I used home made chicken stock, onions, a little garlic and parsley to balance the flavors. Bulgur is a high fiber, protein grain. Use it to replace rice or potatoes. B.J. Corpening

—BJ from GA 

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Healthy Appetizer Recipes: Fresh California Salsa

Jul 17, 2006 As written I would have to give this a four but I added some stuff that I thought brought it up to 5*s. I used 7 roma tomatos (pureed 2 of them), used a whole vidila onion, added 1 c. of corn & 1 c. of black beans (drained & rinsed), I didn't seed the jalapeno & I also added one habanero (I did seed it). At the end, hubby & I argued as to whether it needed a bit of sugar or vinegar, I won the arguement & we added 1 tbp. plus 1 tsp. of white wine vinegar... this really helped bind the flavors together & strangely enough, seemed to add the bit of sweetness my hubby thought it needed. I think we may have just made the best salsa ever!

—IMVINTAGE 

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Healthy Lunch Recipes: Spring Greens Borscht

May 06, 2012 A wonderful recipe, but I believe a step was left out. Since the recipe didn't say "dice/chop very very fine" I think that before the beaten eggs are added, the soup should be blended. It would also be helpful to have better instruction than "fill a large pot 3/4 full with water." I used my 5 1/2 quart Le Creuset pot, and filled it 3/4 full. By the time I added the 4 large potatoes, it was full to the brim. Since potatoes greatly vary in size, a weight would be helpful. We picked the sorrel from our community herb garden--as other reviewers have said it's hard to find sorrel in stores (including our local co-op). It would be nice to know how much a "bunch" of sorrel is.

—Julianne 

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Healthy Salad Recipes: Greek Garbanzo Bean Salad

Jan 21, 2011 What this recipe might lack in imagination and creativity is more than made up for in taste and presentation. I feel for any recipe submitter who has no choice but to list strict amounts of ingredients when that may or may not be their intent. Therefore, I'm sure the submitter would agree to add any ingredients, including the amount of dressing, to taste rather than specific measurements - which is what I did. I used my own lemon vinaigrette for the dressing which for my tastes is infinitely preferable to the "in" balsamic vinaigrettes. Other than that I used the ingredients as called for in the recipe with no additions or omissions save for some chopped parsley, although the leftover rotisserie chicken I have in the fridge looks like a promising addition for lunch today. Classic, light and refreshing, can't-go-wrong, good-for-you salad at a fraction of the cost you'd pay for it in your deli.

—naples34102 

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Healthy Makeover Recipes: Healthier Award Winning Soft Chocolate Chip Cookies

Jul 06, 2012 Pros: very nice flavor, the applesauce is a subtle, yet pleasant flavor addition. Cons: texture is light and spongy, not soft and chewy or crisp and crunchy. Kind of like a really heavy cupcake. I appreciate the effort to make a healthier cookie, but I would rather relish one really good higher fat cookie than eat two of these low fat ones.

—Daisies and Irises 

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MyPlate Recipes: Savory Swiss Chard with Portobellos

Aug 18, 2012 Swiss chard is one of my favorite vegetables. I love it. It's a delicately flavored green, sweeter than most. It needs little more than a bit of garlic and some olive oil. Bacon is good too. But I was willing to try something different, and I do love mushrooms of any kind. But neither Hubs nor I much cared for this, both of us agreeing the Swiss Chard totally got lost in the more potent flavor of the mushrooms.

—naples34102 

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Quick and Easy Healthy Recipes: Super Duper Oatmeal

May 25, 2009 For this recipe, I use Irish Oats in a rice cooker that has programing for porridge. I add all the ingredients at night, and in the morning everything is ready. I add a pat of butter, or Smart Balance, to give it the salt taste it needs.

—RITAH1018 

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Healthy Lunch Recipes: Mexican Ceviche

Jul 26, 2008 I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. Don't skimp on the cilantro, it really adds flavor. I think less onion, and more cucumbers and radishes is a good idea. Also -- don't wimp out and use squeeze lemon juice. The real thing is so much better. Also, if you are going to make this a lot, invest $20 in one of those Vidalia Onion Chopper thingies. It cuts your prep time in half -- at least. Plus, the thing is just fun to use. Point it away from you when chopping tomatoes though, otherwise you will look like an axe murderer.

—pdizzy 

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Healthy Side Dish Recipes: Barley and Mushrooms with Beans

"A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some." — Niki 

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Healthy Dessert Recipes: Fruit Salad in Seconds

"Caught in a pinch for a salad when unexpected company showed up at mealtime, I improvised with this combination. Instantly it became one of my family's favorites. Best of all, it is quick and easy. You can use lemon yogurt instead of strawberry, if you wish." — CATHY BYRON 

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Healthy Breakfast Recipes: Mango Tango

Aug 08, 2006 I thought this was pretty tasty. I added 1/2 of a large can of mandarin oranges (as suggested) with the juice, and just blended it (don't have a juicer). It was thick and chunky (with fruit), but delicious. My husband and I loved it. Will make again.

—Jharmon40 

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Low-Calorie Recipes: Moore's Cranberry Gelatin Salad

Nov 23, 2007 This was so good! Everyone loved it. I used pineapple juice for the water, sugar free jello, splenda, and I also added celery, walnuts, and pomegrante. I will have to make this every year at Thanksgiving.

—PICKINICKI 

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Healthy Salad Recipes: Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 40
** Calories from Fat: 6

% Daily Value * ** Total Fat 0.7g 1 % ** Saturated Fat 0.3g 1 % ** Cholesterol 1mg < 1 % ** Sodium 43mg 2 % ** Potassium 355mg 10 % ** Total Carbohydrates 6.2g 2 % ** Dietary Fiber 2.2g 9 % ** Protein 4.2g 8 % ** Sugars 2.1g ** Vitamin A 57 % ** Vitamin C 54 % ** Calcium 9 % ** Iron 9 % ** Thiamin 13 % ** Niacin 14 % ** Vitamin B6 9 % ** Magnesium 7 % ** Folate 86 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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