Healthy Salads: Cold Macaroni and Tuna Salad

3 eggs3 cups macaroni1/2 (10 ounce) package frozen green peas2 (6 ounce) cans tuna, drained1/4 cup mayonnaise1/4 teaspoon salt1/8 teaspoon black pepperPlace eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight. Amount Per Serving  Calories: 392 | Total Fat: 11.5g | Cholesterol: 126mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 392

Total Fat: 11.5gCholesterol: 126mgSodium: 240mgTotal Carbs: 44.3g    Dietary Fiber: 3.4gProtein: 26.4g VIEW DETAILED NUTRITION
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Healthy Appetizers: Fresh California Salsa

4 large tomatoes, diced1/2 large onion, minced3 cloves garlic, chopped2/3 cup chopped fresh cilantro1 jalapeno pepper, seeded and minced2 tablespoons fresh lime juicesalt to tasteIn a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy! Amount Per Serving  Calories: 12 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 12

Total Fat: 0.1gCholesterol: 0mgSodium: 3mgTotal Carbs: 2.7g    Dietary Fiber: 0.7gProtein: 0.5g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
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Fruit Bake

6 fresh peaches, pitted and chopped 2 pears - peeled, cored and chopped 4 stalks rhubarb, cut into 1/2 inch pieces 2 tablespoons raisins 1 large papaya - peeled, seeded and cubed (optional) 2 tablespoons biscuit baking mix 1/4 cup light brown sugar 1 tablespoon margarine, softened Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes. Amount Per Serving  Calories: 93 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 93

Total Fat: 1.8gCholesterol: 0mgSodium: 44mgTotal Carbs: 20g    Dietary Fiber: 2.3gProtein: 0.8g

Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk 1/2 cup rolled oats 1 banana, broken into chunks 14 frozen strawberries 1/2 teaspoon vanilla extract 1 1/2 teaspoons white sugar In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 236 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Strawberry Oatmeal Breakfast Smoothie

Servings Per Recipe: 2

Amount Per Serving

Calories: 236

Total Fat: 3.7gCholesterol: 0mgSodium: 65mgTotal Carbs: 44.9g    Dietary Fiber: 5.9gProtein: 7.6g

Great Garlic Knots

1 (11 ounce) container refrigerated breadstick dough 1 egg, lightly beaten 1 teaspoon garlic powder 1 tablespoon chopped fresh rosemary Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions. Amount Per Serving  Calories: 242 | Total Fat: 5.4g | Cholesterol: 53mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 242
Total Fat: 5.4gCholesterol: 53mgSodium: 596mgTotal Carbs: 38.7g    Dietary Fiber: 1.1gProtein: 7.7g

Quick and Easy Healthy Recipes: Yakitori Marinade

1/2 cup soy sauce1/2 cup honey1/2 cup sake1 clove garlic, pressed (optional)In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
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Healthy Salads: Gazpacho Pasta Salad

1/2 pound rotelle pasta4 green onions, chopped1 cup chopped green bell pepper1 jalapeno pepper, seeded and minced2 tomatoes, chopped1 cucumber1/4 cup olive oil1/4 teaspoon salt1 clove garlic, crushed1/4 cup fresh lime juice1/4 teaspoon ground black pepper6 fluid ounces tomato juiceBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving. Amount Per Serving  Calories: 244 | Total Fat: 10.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 244

Total Fat: 10.1gCholesterol: 0mgSodium: 107mgTotal Carbs: 34.4g    Dietary Fiber: 3gProtein: 6.3g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Tomato and Garlic Pasta

1 (8 ounce) package angel hair pasta2 pounds tomatoes4 cloves crushed garlic1 tablespoon olive oil1 tablespoon chopped fresh basil1 tablespoon tomato pastesalt to tasteground black pepper to taste1/4 cup grated Parmesan cheesePlace tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato. Amount Per Serving  Calories: 260 | Total Fat: 6.8g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 260

Total Fat: 6.8gCholesterol: 4mgSodium: 236mgTotal Carbs: 41.9g    Dietary Fiber: 5gProtein: 10.3g VIEW DETAILED NUTRITION
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Healthy Appetizers: Thai Basil Rolls with Hoisin-Peanut Sauce

Rolls1/2 pound medium shrimp1/2 pound pork loin1 (8 ounce) package rice noodles12 round rice wrapper sheets1 bunch fresh Thai basil - leaves picked from stems1 cup chopped fresh cilantro1 cup chopped fresh mint2 cups bean sproutsSauce1 cup hoisin sauce1 tablespoon creamy peanut butter1 tablespoon waterchopped roasted peanutsBring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping. Amount Per Serving  Calories: 195 | Total Fat: 4.3g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Thai Basil Rolls with Hoisin-Peanut Sauce

Servings Per Recipe: 12

Amount Per Serving

Calories: 195

Total Fat: 4.3gCholesterol: 38mgSodium: 448mgTotal Carbs: 29.2g    Dietary Fiber: 1.7gProtein: 9.7g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Best Chicken Salad Ever II

1/4 cup honey1/4 cup Worcestershire sauce6 (4 ounce) skinless, boneless chicken breast halves3 tablespoons honey3 tablespoons prepared Dijon-style mustard2 tablespoons white wine vinegar2 teaspoons lemon zest1 1/2 teaspoons lemon pepper1/2 teaspoon poppy seeds1/2 teaspoon garlic powder1 cup halved seedless red grapes1/2 cup cashewsIn a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade. Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop. In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving. Amount Per Serving  Calories: 304 | Total Fat: 7g | Cholesterol: 66mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 304

Total Fat: 7gCholesterol: 66mgSodium: 563mgTotal Carbs: 33g    Dietary Fiber: 0.8gProtein: 28.3g VIEW DETAILED NUTRITION
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Healthy Side Dish Recipes: Linguini with Broccoli and Red Peppers

1 pound linguini pasta1 pound fresh broccoli, chopped3 tablespoons extra virgin olive oil1 tablespoon butter3 cloves garlic, minced1 red bell pepper, thinly sliced1 pinch garlic salt1/4 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 393 | Total Fat: 11.2g | Cholesterol: 8mg Powered by ESHA Nutrient Database

Linguini with Broccoli and Red Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 393

Total Fat: 11.2gCholesterol: 8mgSodium: 147mgTotal Carbs: 60.5g    Dietary Fiber: 5.6gProtein: 12.8g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Banana Fruit Smoothie

1 cup pineapple juice3 bananas, sliced1 tablespoon honey2 cups iceIn a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 128 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 128

Total Fat: 0.4gCholesterol: 0mgSodium: 6mgTotal Carbs: 32.6g    Dietary Fiber: 2.4gProtein: 1.2g VIEW DETAILED NUTRITION
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Healthy Dessert Recipes: Simple Baked Apples

6 apples - peeled, cored and sliced1/2 cup white sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup raisins1/2 cup chopped walnuts1/2 cup whole milkPreheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving. Amount Per Serving  Calories: 136 | Total Fat: 3.8g | Cholesterol: 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 136

Total Fat: 3.8gCholesterol: 1mgSodium: 6mgTotal Carbs: 26.1g    Dietary Fiber: 2.4gProtein: 1.7g VIEW DETAILED NUTRITION
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Healthy Appetizers: Fresh Salsa II

2 ripe tomatoes, diced2 green bell peppers, diced1 white onion, diced1/2 bunch fresh cilantro, for garnish1 tablespoon fresh lemon juice1 jalapeno chile pepper, dicedIn a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving. Amount Per Serving  Calories: 5 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 5

Total Fat: 0gCholesterol: 0mgSodium: 1mgTotal Carbs: 1.1g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
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