Delicious Healthy Recipes

Chocolate Chip Cookies- ½ starch and 1 fat

½ cup margarine
1 egg
1 tsp vanilla
1/3 cup equal
¾ cup flour
1/3 cup firmly packed brown sugar
½ tsp baking soda
¼ tsp salt
½ cup semi sweet choc. Chips or mini choc. Chips

Beat margarine with electric mixer until fluffy. Beat in egg and vanilla until well blended. Mix in equal and brown sugar until combined. Combine flour, baking soda and salt. Mix into margarine mixture until well blended. Stir in choc. Chips. Drop dough by rounded tsps onto ungreased baking sheet. Bake in preheated 350 degree oven 8-10 minutes, or until light golden brown.

Note: I usually spray my cookie sheet

Image: FreeDigitalPhotos.net

1 1/2 pound(s) uncooked red potato(es)
3 slices uncooked turkey bacon
1/4 cup reduced-calorie mayonnaise
2 tbsp red wine vinegar
2 tbsp parsley
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup scallion, chopped

Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.

Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.

In a small cup, combine mayonnaise, vinegar, parsley, salt and pepper.

Tranfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving. 4 Wt Watchers points per serving.

Servings: 8
2 tsp olive oil
1 medium onion, chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 pound lean ground sirloin
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot chopped

Heat oil in a large stockpot over medium-high heat. Add onion, celery and garlic sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.# Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.

Ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving POINTS Value: 6

I don't use the bay leaves for this recipe.

Servings: 4

1/2 pound uncooked fettuccine
2 tsp butter
2 tsp olive oil
1 pound asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg
1 cup fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/4 cup parsley, fresh, chopped
2 tbsp grated Parmesan cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice

Cook pasta according to package directions; drain and keep hot.

Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.

In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving. This recipe is 7 wt watchers points per serving

Chicken Caesar Pasta Salad

Dressing Ingredients:

1 tsp bottled minced garlic
¾ cup fat free mayonaisse
2 tsps Dijon mustard
2 tbsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp anchovy paste
¼ tsp freshly ground peppercorn mix

Salad Ingredients:
1 lb boneless, skinless chicken breasts, grilled
4 cups cooked pasta, such as elbow macaroni
8 cups washed chopped romaine lettuce
2 tomatoes, diced
1 cup croutons
¼ cup freshly grated Parmesan cheese

To prepare dressing, combine all ingredients in a small bowl and mix.
To prepare salad, gently combine all salad ingredients except croutons and cheese. Add dressing and toss gently to coat. Garnish with croutons and cheese.

Makes six (2 ½ cup) servings
Per serving: 326 calories, 6 grams fat, 782 mg sodium

Please note: I used lowfat dressing of my own instead of making the above dressing.

Image: FreeDigitalPhotos.net

Carrots are edible root vegetables that are originally from Asia. They are regarded as an important vegetable both nutritionally and for medicinal purposes.

Carrots contain essential enzymes, vitamins and minerals.They are high in calcium, iron, fiber, vitamins, thiamine and potassium.

Image: FreeDigitalPhotos.net