Easy, Healthy Recipes
Healthy Snack Ideas
2 red apples
1/4 cup of raisins
1 tablespoon peanut butter
8 thin pretzel sticks
Slice apples in half from top to bottom, and scoop out the cores using a knife or melon baller. Place each apple half with the flat side down on a small plate. Dab peanut butter on the "back" of the ladybug, then stick raisins onto the dabs for spots. You can use the same method to make eyes. Stick one end of the pretzel into a pretzel and then stick the other end of the pretzel into the apple for antennae.
Peanut Butter Pinwheels
(From Simple and Delicious Magazine)
4 tablespoons creamy peanut butter
2 flour tortillas
2 teaspoons honey
1/2 cup granola
Spread peanut butter over each tortilla; drizzle with honey
and sprinkle with granola.Roll up; cut into slices.
Makes: 16 appetizers
1 (4-1/2 ounce) package reduced-fat refrigerator buttermilk biscuits
1-1/2 tablespoon low-sodium or regular tomato sauce
Scant 1/2 teaspoon Italian seasoning
1/2 tablespoon grated Parmesan cheese
Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.
In a small mixing bowl, mix together the tomato sauce and Italian seasoning. Set aside.
Open the biscuit carton and separate the biscuits. Place them on the baking sheet.
With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot.
Makes: About 6 servings
(Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped.)
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned; if using canned peaches, use peaches packed in their own juice instead of syrup)
1 tsp. sugar
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your peach freeze into serving dishes and serve right away.
3/4 c. fruit-flavored, fat-free yogurt
1/3 c. oat bran
1/3 c. sliced peaches, canned in light syrup
1 tbsp. dried cranberries
Layer peach slices in 16 oz. plastic cup.
Next, layer the yogurt on top of the peach slices.
Sprinkle dried cranberries on top of the yogurt.
Top with oat bran.
Serve immediately or cover and refrigerate until ready to eat.
¾ cup sugar
2 Tbsp soft margarine
¼ cup applesauce, canned
2 Tbsp fat-free or low-fat milk
1 cup flour
¼ tsp baking soda
½ tsp ground cinnamon
1 cup 2 Tbsp quick rolled oats
Preheat oven to 350 degrees and lightly grease cookie sheets.
In a large bowl, use an electric mixer on medium speed to mix sugar and margarine. Mix until
well blended, about 3 minutes. Slowly add egg; mix on medium speed 1 minute. Gradually add applesauce and milk; mix on
medium speed, 1 minute. Scrape sides of bowl. In another bowl, combine flour, baking soda, and cinnamon. Slowly add to applesauce
mixture; mix on low speed until blended, about 2 minutes. Add oats and blend 30 seconds on
low speed.Drop by teaspoonfuls onto cookie sheet, about 2 inches apart. Bake until lightly browned, about 13 to 15 minutes. Remove from baking sheet while still
warm. Cool on wire rack.