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White Cranberry-Citrus Punch

white-cranberry-citrus-punchPhoto: Sang An

Ingredients

  • 1 (750 ml) bottle sparkling wine, chilled
  • 1 (750 ml) bottle Riesling, chilled
  • 1 1/2 cups light white cranberry juice, chilled
  • 1 orange, thinly sliced
  • 1 cup fresh cranberries
  • 15 strips orange peel

Preparation

  1. Watch the video: How to Make White Cranberry Citrus Punch

  2.  

  3. Combine first 3 ingredients in a large pitcher or punch bowl.

  4. Stir in oranges and cranberries.

  5. Ladle punch and 2 or 3 cranberries into decorative cups or glasses.

  6. Garnish each glass with a twist of orange peel and serve.

  • :
  • Prep: 10 minutes.
  • Yield: Makes 15 servings (serving size: about 5 ounces)

Nutritional Information

Calories per serving: 92
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.0g
Carbohydrate per serving: 7g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 5mg
Calcium per serving: 11mg

This Recipe Is

Grilled Cheese and Tomato on Rye

Grilled Cheese and Tomato on RyePhoto: Jim Bathie

Ingredients

  • Cooking spray
  • 8 slices rye bread
  • 4 tablespoons grainy mustard
  • 8 ounces reduced-fat Cheddar cheese, sliced
  • 1 beefsteak tomato, sliced

Preparation

  1. Watch the video: This Slimmed-Down Grilled Cheese Tastes as Good as the Original

  2. Spray a nonstick pan with cooking spay and heat over medium-high heat.

  3. Spread 1 tablespoon mustard on each of 4 slices of bread, then top each with 2 slices of cheese and 1 slice of tomato. Top with an additional slice of bread.

  4. Place sandwiches in pan, and place another pan on top of the sandwiches.

  5. Cook until bottoms of sandwiches are browned, 2-3 minutes. Flip and continue cooking an additional 2-3 minutes, until bread is golden and cheese is melted.

  • Prep Time:
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  • Resistant starch: 2 grams
  • Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 355
Fat per serving: 14g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Cholesterol per serving: 32mg
Protein per serving: 22g
Carbohydrate per serving: 35g
Sugars per serving: 4g
Fiber per serving: 5g
Sodium per serving: 1192mg
The CarbLovers Diet

Sweet Potato and Spinach Quesadillas

Sweet-Potato-Spinach-QuesadillasRomulo Yanes

Ingredients

  • 2 medium sweet potatoes (1 pound total)
  • 1 cup red-wine vinegar
  • 1/2 cup sugar
  • 4 black peppercorns
  • 1 large red onion, sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (6-inch) flour tortillas
  • 5 cups baby spinach (about 4 ounces)
  • 1 cup shredded part-skim mozzarella
  • 4 teaspoons olive oil

Preparation

  1. Watch the video: Make Sweet Potato and Spinach Quesadillas

  2.  

  3. Microwave potatoes on high until tender (about 15 minutes).

  4. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

  5. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.

  6. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

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  • Total Time:
  • Serve up a meatless meal of Sweet Potato and Spinach Quesadillas tonight. You’ll get an immune boost from the beta carotene in the sweet potatoes, and 20 percent of your daily iron needs are met with this veggie quesadilla. Plus this quesadilla contains more calcium than a glass of milk! This dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes.
  • Yield: Makes 4 servings (serving size: 1 quesadilla)

Nutritional Information

Calories per serving: 391
Fat per serving: 13.8g
Saturated fat per serving: 4.7g
Monounsaturated fat per serving: 6.9g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 14g
Carbohydrate per serving: 52g
Fiber per serving: 6g
Cholesterol per serving: 18mg
Iron per serving: 4mg
Sodium per serving: 750mg
Calcium per serving: 352mg

Blue Xmas Margaritas

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Pumpkin Waffles With Maple-Walnut Syrup

pumpkin-waffle-walnutYunhee Kim

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups low-fat buttermilk, well-shaken
  • 3/4 cup canned pumpkin
  • 1/4 cup dark brown sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon unsalted butter, melted
  • 1/3 cup chopped walnuts
  • 2/3 cup pure maple syrup
  • Powdered sugar, for garnish

Preparation

  1. Watch the video: How to Make Pumpkin Waffles

  2.  

  3. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

  4. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

  5. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

  • Prep Time:
  • These pumpkin waffles are crisp on the outside, soft on the inside, and overed with maple-walnut syrup. They’re the perfect fall breakfast!
  • Yield: Makes 6 servings (serving size: 2 waffles, plus syrup)

Nutritional Information

Calories per serving: 382
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 5g
Protein per serving: 7g
Carbohydrate per serving: 65g
Fiber per serving: 2g
Cholesterol per serving: 39mg
Iron per serving: 2mg
Sodium per serving: 445mg
Calcium per serving: 130mg

Healthy Taco Salad

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© 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved.

The Material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.

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Brussels Sprout and Sweet Potato Salad

brussels-sprout-sweet-potatoPhoto: Romulo Yanes; Stylist: Megan Hedgpeth

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
  • 2 medium sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)
  • 1 medium onion, sliced (about 2 1/4 cups)
  • 1/4 cup extra-virgin olive oil, plus more for baking sheets
  • 1/4 teaspoon crushed red pepper flakes
  • Salt
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey

Preparation

  • Prep Time:
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  • For tasty texture, top with a tablespoon of roasted, salted sunflower seeds—or indulge with a couple of crumbled slices of cooked uncured bacon.
  • Yield: 4

Nutritional Information

Calories per serving: 324
Fat per serving: 15g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 11g
Protein per serving: 8g
Carbohydrates per serving: 44g
Sodium per serving: 448mg
Iron per serving: 3mg
Calcium per serving: 121mg

This Recipe Is

Spiced Apple Cider

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© 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved.

The Material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.

See the Terms of Service and Privacy Policy (Your California Privacy Rights) for more information. Ad Choices

Classic Whipped Cream

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© 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved.

The Material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.

See the Terms of Service and Privacy Policy (Your California Privacy Rights) for more information. Ad Choices

Whole-Wheat Pasta with Kale and Roast Chicken

spaghetti-pestoPhoto: Levi Brown

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 1 Braised Kale
  • 3 cups white meat and 1/2 cup sauce from Roast Chicken with Pan Sauce
  • 1 (15-oz) can low-sodium chickpeas or white beans, drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground coriander

Preparation

  1. Cook pasta until al dente. Reserve 3 TBSP cooking liquid; drain.

  2. In large skillet, heat rest of ingredients, stirring, until very hot.

  3. Toss in the pasta and cooking liquid.

  • Prep Time:
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  • A quick Italian meal of Whole-Wheat Pasta with Kale and Roast Chicken doesn’t get much more nutritious than this! Whole-wheat pasta lend itself to extra fiber and good carbs; roasted chicken adds lean protein; and kale is one of the Superfoods of the moment. A quick Italian mean doesn’t get much more nutritious than this! Whole-wheat pasta lend itself to extra fiber and good carbs, roasted chicken adds lean protein, and kale is one of the Superfoods of the moment.
  • Yield: Makes: 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 515
Fat per serving: 12.2g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 6.4g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 46g
Carbohydrate per serving: 59g
Fiber per serving: 12g
Cholesterol per serving: 89mg
Iron per serving: 5mg
Sodium per serving: 535mg
Calcium per serving: 156mg