Delicious and Yummy Healthy Food Recipes for Dinner

Ingredients     1/3 cup extra-virgin olive oil, plus more for grill     2 sprigs rosemary     5 garlic cloves, thinly sliced     1 1/4 pounds hanger steak     Coarse salt and ground pepper     1 sweet bell pepper (any color), cut into sixths, seeds and stem removed     1 medium eggplant, cut into 1/4-inch-thick slices     1 zucchini, cut into 1/4-inch-thick slices     1 yellow squash, cut into 1/4-inch-thick slices     1 bunch scallions     1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved     1 1/2 teaspoons honey     2 tablespoons balsamic vinegar Directions     Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.     Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-r

Ingredients     1 teaspoon vanilla extract     3/4 cup 4% small-curd cottage cheese     1/3 cup reduced-fat plain yogurt     1/4 cup sugar     1/4 cup butter, melted     1/4 teaspoon baking soda     2 teaspoons baking powder     2 cups all-purpose flour     1/2 teaspoon salt     FILLING:     1-1/2 teaspoons ground cinnamon        1 cup chopped pecans     2 tablespoons butter, melted     2/3 cup packed brown sugar     MAPLE GLAZE:     3 tablespoons maple syrup     2/3 cup confectioners' sugar     1 teaspoon vanilla extract Directions     In a food processor, combine the first five ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.     Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15-in. x 12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll st

Ingredients     1 small apple     1 tsp honey     1/2 tsp ginger     1 tblsp natural yoghurt     1 handful of oats (optional)     1 maryland chocolate chip cookie (optional)     Serves 1 Method Peal, core and slice 1 small apple. Put it in a microwavable bowl with the honey and ginger and microwave for 1 minute. Mash up the ingredients. (if in hot weather you may wish to leave it to cool in the fridge for a while before going onto the next step). If using oats mix them with the yoghurt before adding to the mixture. (i like to do this as i feel it makes the texture more interesting, but its up to you). Crush a Maryland cookie on top of the mixture. Enjoy :)

Ingredients 2 cups sugar 2 eggs 1 cup black walnuts, chopped 1 cup lard 1/2 tsp allspice, cloves and salt 1 tsp cinnamon 3 cups flour 2 tsp baking powder 2 cups beer Preparation 1 Combine lard and sugar and beat until fluffy 2 Add eggs, mixing well after each 3 Combine dry ingredients together 4 Alternate adding dry ingredients and beer to lard/sugar/egg mixture 5 Stir in nuts, if using 6 Bake at 350 for 1 hour and 15 minutes 7 9X13 pan

Ingredients 1 cup sliced mushrooms 4 teaspoons yellow cornmeal 1 small green bell pepper, thinly sliced 2 tablespoons olive oil, divided 1 package (19 ounces) Johnsonville Mild or Hot Italian Sausage Links, casings removed 1 can (2.25 ounces) sliced black olives, drained 1 tablespoon butter 6 slices provolone cheese 2 tubes (13.2 ounces, each) refrigerated country Italian bread dough 3 cups shredded mozzarella cheese ½ cup shredded Parmesan cheese 1 can (15 ounces) pizza sauce Directions 1. Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside. 2. In a skillet, saute green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned. 3. Remove peppers and set aside. 4. In the same skillet, add remaining olive oil; saute mushrooms over medium-high heat until lightly browned. 5. Position oven rack in the lower third of the oven and preheat to 400°F. 6. Butter the bottom and sides of two 9-in

Ingredients     Salt     1 pound bow-tie pasta     2 garlic cloves, smashed     2 tablespoons extra-virgin olive oil     3 ears fresh corn, kernels cut off     1 pint cherry tomatoes     1/4 cup fresh basil leaves, torn into pieces     2 tablespoons unsalted butter     Directions     Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.     Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.     Add the vegetables, butter and basil to the pasta and toss.

Ingredients     1 loaf of french bread     1 1/2 cups mozzarella cheese, shredded     1/2 cup bbq sauce     1/4 cup red onion, chopped        1 cup chicken, cooked and shredded     1-2 TBS cilantro, chopped Directions     Preheat your oven to 450 degrees.     Cut your french bread loaf in half (hot dog style).     Spread bbq sauce evenly over the top of each french bread loaf.     Sprinkle about 1/3 of the mozzarella over the top of each loaf.     Spread chicken, red onion and cilantro evenly over both loaves.     Top with remaining cheese.     Bake in oven for about 10 minutes or until cheese is melted and starts to turn golden.