Delicious and Yummy Healthy Food Recipes for Dinner

Ingredients 1-1/3 cups Almond Milk Maple Syrup 2 tablespoons Coconut Oil 2 cups Bisquick Healthy Heart mix 1-2 ripe Bananas Instructions Let the almond milk rest on the counter for 10 to 15 minutes before combining with Bisquick. Mix in the coconut oil and mashed banana. Use one to two bananas depending on their size and how much natural banana flavor you would like them to have. Grease the waffle iron with coconut oil and turn to medium. Cook until the indicator tells you they should be done. Enjoy right away topped with fresh slices of banana, coconut oil, pure maple syrup or cinnamon. Or save for later-they are great cold! if your bananas aren’t quite ripe enough you can peel them and put them in the microwave for a few seconds. That will simulate the aging process and give you great banana flavor. Top with Maple Syrup.

Ingredients     Chocolate Chips or chopped chocolate bar- 1⅓ cup     Coconut Oil- 3 tablespoons     Instructions     Mix coconut oil and chocolate chips together in a microwave safe bowl.     Pop in microwave for about 30 seconds.     Remove and stir well- the chocolate should be starting to melt.     Put back in microwave for another 15 seconds.     Remove and stir- hopefully it is all melted together and ready to pour.     If not just continue to put in microwave for 10 second intervals.

Ingredients     1 bottle Berry Blast Smoothie by Naked Brand     1 bottle sparkling rose champagne (i used yellow tail)     Fresh Strawberries for garnish Directions     Fill champagne glass half full with berry blast smoothie     top with champagne    garnish with fresh strawberry.

Ingredients     Cupcakes     1 1/4 cups sugar     3 large eggs     1 1/2 cups all-purpose flour     1 tablespoon vanilla extract     1 tablespoon lemon zest (from about 1 large lemon)     1 teaspoon baking powder     1/2 teaspoon salt     1 stick unsalted butter, melted     1/4 cup fresh lemon juice (from about 1/2 a large lemon)     1/2 cup whole milk         Frosting     1 tablespoon lemon zest (1 large lemon)     4 tablespoons lemon juice (1 large lemon)     1 cup unsalted butter, softened     5 1/2 cups powdered sugar     1-2 tablespoons heavy whipping cream, for desired consistency     1/4 teaspoon salt     1/2 cup lemon curd (jarred or from scratch) Directions Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15-16). Whisk flour, baking powder, and salt in a medium bowl. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Be

Ingredients 4 cups milk 5 ripe bananas, peeled 45 cubes of ice 1 cup walnuts, chopped 1/3 cup sugar 1 teaspoon maple extract dash salt Directions    In large blender, place bananas, sugar, walnuts, salt, extract and sugar. Then, place the ice on top. Next, pour the cups of milk over the top and blend for 30 seconds. Turn off machine, and stir with fork to move ice around. Now, blend again until smooth. If the ice is still not breaking apart, try adding a little bit more milk to get things moving around. If you prefer a smoothie taste, add a 1/2 cup yogurt to the mix! Serve chilled and garnish with chopped walnuts, sliced bananas and whipped cream. Yields: 5 servings.

Ingredients     1 cup spinach, chopped     1 (10 oz) can corn, drained and rinsed     1 (10 oz) can black beans, drained and rinsed     1 TBS cumin     1/2 yellow onion, diced     1 (14 oz) can diced tomatoes, drained        1/2 red pepper, chopped     1/2 TBS salt     1/2 TBS chili powder     1 package egg roll wrappers     1/4 tsp cayenne pepper     2 cups cooked and shredded or chopped chicken (I used part of a rotisserie chicken) Directions Preheat oven to 425 degrees. Combine chicken, corn, black beans, tomato, onion, spinach, red pepper, cumin, chili powder, salt and cayenne pepper in a large bowl. Stir together to mix well. Lay out an egg roll wrapper. Place 1/4 cup filling in the middle of the bottom half. Roll up wrapper according to package directions (Roll bottom up over filling. Fold 2 corners in. Continue to roll up. Seal edges with water on your finger tips_ Repeat with remaining rolls. Place rolls on a greased cooking sheet seam side down. Bake for about 20

Ingredients     1 15.5-ounce can black beans, rinsed     8 6-inch corn tortillas, warmed     2 16-ounce jars salsa (3 1/2 cups)     1 cup frozen corn     1/2 teaspoon ground cumin     8 ounces sharp Cheddar, grated (2 cups)     kosher salt and black pepper     1/2 cucumber, halved and sliced     3 tablespoons fresh lime juice     1 medium head romaine lettuce, chopped (6 cups)     4 radishes, cut into matchsticks     1/2 cup grape tomatoes, halved     2 tablespoons olive oil     1 10-ounce package frozen chopped spinach,         thawed and squeezed of excess liquid         Directions     In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.     Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top w

Ingredients         3 15.5-ounce cans cannellini beans, rinsed     kosher salt and black pepper        3 tablespoons chopped fresh chives     6 slices bacon     3 tablespoons olive oil     3 tablespoons whole-grain mustard     3 tablespoons apple cider vinegar    Directions     Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.

Ingredients     SALSA RANCH     2 boneless, skinless chicken breasts     Chipotle Seasoning     1/2 cup salsa     2 cups Romaine Lettuce     1/2 cup corn     1/2 cup black beans     1/4 cup shredded cheddar cheese     1/2 avocado sliced     1/2 cup ranch dressing     tortilla chips crushed Instructions rub chicken with chipotle seasoning and cook on stove top or grill until cooked through. Once cooked, chop up and set aside. Place lettuce on a plate or bowl. Sprinkle with corn, black beans, and cheese. Place chicken and avocado slices on top. Top with Salsa Ranch and crushed chips! Refrigerate any leftover dressing for later use!

Ingredients   2 cups frozen strawberries (or any other fruit that sounds good!) 1 cup prepared Crystal light (I used kiwi strawberry flavor, and it was fab) Blend together until well blended, and enjoy!

Makes 30 – 35 Pops Ingredients 2 cups sugar 2 egg yolks ¼ cup all-purpose flour 5 8-oz. packages cream cheese at room temperature ¼ teaspoon salt 5 large eggs ¼ cup heavy cream 2 teaspoons pure va nilla extract Boiling water as needed Thirty to forty 8-inch lollipop sticks 2 tablespoons vege tabl e shortening 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional Procedure Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the bat

Ingredients 2 Tbsp.   butter or margarine , melted 24 OREO Cookies , crushed (about 2 cups) 3 egg s 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese , softened, divided 1 cup   sugar , divided 1-1/2 pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided 1/2 tsp.   vanilla 3 oz.   BAKER'S Semi-Sweet Chocolate , divided 1 tub  (8 oz.) COOL WHIP Whipped Topping , thawed    Instructions   HEAT oven to 325ºF. MIX cookie crumbs and butter; press o

Ingredients 1 whole chicken orange or apple Olive oil ground pepper lemon or lime 1/2 onion Herbes de Provence (or preferred chicken rub/herbs) sea salt 3-4 garlic cloves 1/2 cup water Pre-heat oven to 350 degrees. Rinse chicken and remove any innards. Give your bird an avocado oil, or preferred oil, massage (inside and out) with about 2 tablespoons of olive oil. Season liberally with salt, pepper and preferred seasonings/rub. Stab your lemon/lime several times with a knife. Insert into the chicken cavity. Stab your apple/orange several times with a knife. Insert in to the chicken cavity. Place chicken into a Dutch Oven (or other preferred roasting pan). Pour in water. Roughly chop garlic and scatter around the pan. Roughly chop the onion and scatter around the pan. Cook for 1.5 to 2 hours until thoroughly cooked at about 175 degrees when a thermometer is inserted in the breast. Let rest for 20 minutes. Pull chicken apart from the bones. Once you are left with a carcas

INGREDIENTS 1 cup (150g) dates, chopped 1 cup extra dark cocoa powder 1 cup hazelnut meal ½ cup almond meal 1 large egg 1½ tsp baking soda 1 ripe avocado ¼ tsp Himalayan or unrefined sea salt ¼ cup cacao nibs ½ tsp pure vanilla extract 3 tbsp coconut oil ½ cup dried cranberries ½ cup Brazil nuts, chopped INSTRUCTIONS Whisk together nut meals, cocoa powder, baking soda, and salt. Set aside. Using a food processor, mix avocado, vanilla, coconut oil, dates and egg. Process until smooth and creamy. Add flour mixture in three portions, mixing each just until incorporated. Do not overprocess. Transfer to large mixing bowl and stir in cocoa nibs, Brazil nuts and cranberries. Refrigerate dough for a few hours until firm. Place the dough on a clean work surface and divide in four. Place each piece over plastic film, and shape into logs about 10 centimeters long. Refrigerate for about an hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Cut dough

Ingredients 1 cup nonfat plain Greek yogurt 1 cup frozen blueberries 1 tsp agave nectar 1 cup granola (your favorite kind) Instructions Place the frozen blueberries in a microwave-safe bowl and heat on the defrost mode (about power 3) until the blueberries are soft and have released some juice, about 3 minutes. In a small glass or bowl, scoop some of the blueberries and juices into the bottom. Layer with the Greek yogurt, granola, agave nectar, and more blueberries. Serve. Stir together before eating, if you wish.

Ingredients ½ cup butter or margarine, cold 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 egg, slightly beaten 1 package (8 oz) cream cheese, softened 1 can (14 oz) sweetened condensed milk 1 tub (8 oz) frozen whipped topping, thawed 1 box (3.4 oz) instant banana pudding mix 3 medium ripe bananas, sliced Directions Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute

Ingredients: Flour - 2 cup Water - 1.5 to 2 cups  Salt - 1.5 tsp Vanilla extract - 1/2 tbsp Sugar - 2 tbsp Oil - 3 tbsp Baking powder - 4 tsp Banana, mashed - 4 Butter (add on or toping) Method Heat a griddle over medium high heat. Combine flour,baking powder,salt and sugar. Mix them with fork and spoon. Add vanilla extract and oil. Add water to batter until consistent. Make sure that it becomes nor too thick nor too thin. Add mashed bananas to the batter and mix them with a beater. Cooking Instructions: Add melted butter or put the butter directly in the griddle. When the butter melts, put the batter on the griddle with the help of a bowl or a big spoon. Cook until bubbles on the surface. Flip it then and there. And after 2 or 3 mins, serve it. Tasty veg pancakes are ready.

Ingredients: 300 gms Chicken breast boneless Marinate: 1 tsp salt 1 -2 tsp hung thick curd 1 tsp tandoori masala 1/2 tsp red chilli powder 1/4 tsp tandoori color Curry 2 tbsp Butter 2 tbsp garlic paste 6 or 1/2 kg Tomato 10 Cashew-nuts 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp Red chilly powder 1 tsp Salt 1 Big tbsp Tomato Ketchup 1/4 cup Water 1/2 tsp Sugar 2 tbsp Cream 1/2 cup milk 1 tsp fenugreek crushed 1/4 tsp garam masala Finely chopped coriander leaves How to make authentic butter chicken : In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs Blanch, peel and puree the tomatoes. Keep aside. Soak the cashew-nuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste. For the curry heat the pan and add

Ingredients * 4 C. packed stemmed spinach, torn into bite-size pieces (about 3/4 bunch) * 1 tsp. olive oil * 4 hot Italian sausages * 3 green onions, sliced * 3 Tbs. sherry vinegar or red wine vinegar * 1 Tbs. olive oil * 1 tsp. Dijon mustard * salt and freshly ground pepper   Directions Place spinach in large bowl. Heat 1 tsp. olive oil in heavy large skillet over medium heat. Add sausages and cook until browned and cooked through. Transfer sausages to paper towels using slotted spoon. Drain sausages and then slice ½ inch thick. Heat drippings in skillet over medium heat. Add green onions and stir 1 minute. Add vinegar and bring to boil, scraping up any browned bits. Mix in 1 Tbs. olive oil and mustard. Add sausages and toss to coat. Season with salt and pepper. Pour over spinach and toss. Adjust seasoning. Serves 2 (may be doubled or tripled).

Add caption Ingredients 17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour .35 ounces (10 grams, about 2 teaspoons) kosher salt .18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast 1/2 cup extra-virgin olive oil, divided 12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature   Procedures   Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides. Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughl

Ingredients ½  pound Ground Beef or Ground Turkey 1  medium onion, diced 1  clove garlic, minced 1  tablespoon chili powder 1  teaspoon ground cumin ½  teaspoon paprika