Popular Healthy Cooking Recipes

Calling something a "healthy" recipe used to be a veiled insult, but these days the term is no longer synonymous with bland tofu and sprouted grains. Today's home cooks have found new ways make heart-healthy meals that cut back on fat, boost fiber and increase vegetables in their diet - and (gasp!) the dishes still taste good. The key to making healthy meals and healthy snacks is to increase flavor while reducing all the bad stuff - in shorthand, that means using lots of herbs, fresh spices and smart cooking techniques to bring out the best in what you're cooking up. No, chicken coated with fresh herbs and panko bread crumbs is never going to taste like it comes out of the Fry Daddy - but that's a good thing, for both taste buds and your waistline.

Split Pea Soup with Veggies

Carrots, celery, and onions really up the nutritional ante of this filling pea soup. Always sort through dried peas and beans carefully before cooking and discard any small stones.

From Better Homes and Gardens

Split Pea Soup with Veggies

Chicken Posole Soup

Hominy -- large white or yellow corn kernels from which the hull and germ have been removed -- is the key ingredient in this Mexican-style soup. To make it super simple, use a deli rotisserie chicken for the meat called for in the recipe.

From Better Homes and Gardens

Chicken Posole Soup

Seafood Bouillabaisse

Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.

From Better Homes and Gardens

Seafood Bouillabaisse

Danish Gronkaal Soup (Green Kale Soup)

Kale -- a cruciferous vegetable and member of the cabbage family -- packs this Danish soup with ample amounts of Vitamin A and C. Store kale no longer than three days on your refrigerator; longer storage results in strong-flavored, limp-leaved kale.

From Better Homes and Gardens

Danish Gronkaal Soup (Green Kale Soup)

Potato-Apple Gratin

Choose any nutty-flavor cheese to fill this apple-potato gratin with gooey goodness. Save yourself a little labor by shredding apples with peels intact.

From Better Homes and Gardens

Potato-Apple Gratin

Persimmon, Blood Orange, and Pomegranate Salad

Introduce three unusual fall fruits to your family by serving this superlative salad. When ripe, Fuju persimmons are bright reddish orange, but still quite firm. If desired, substitute two pink or red grapefruit for the oranges.

From Better Homes and Gardens

Persimmon, Blood Orange, and Pomegranate Salad

Boeuf en Croute (Beef in Puff Pastry)

This culinary work of art -- also known as Beef Wellington -- is dressed to impress, making it exactly what you need for a very special dinner. Since the crust-enclosed beef is sure to steal the show, make side dishes super simple. Oven roasted carrots or asparagus would be perfect.

From Better Homes and Gardens

Boeuf en Croute (Beef in Puff Pastry)

Apricot-Glazed Ham Loaf

If your holidays do not bring an entire tribe to the table, make it easy on yourself by making this luscious ham loaf glazed with Dijon-spiked apricots and pineapple juice. It is perfect for a dinner for two during the holidays or any time of the year -- and leftovers make sensational sandwiches.

From Better Homes and Gardens

Apricot-Glazed Ham Loaf

Spice-Rubbed Ham with Apple-Maple Sauce

A coat of cumin and garlic give this ham savory back notes while its sweet, mustardy glaze provides and enticing counterpoint. For best flavor, be sure to use pure maple syrup -- not maple-flavor pancake syrup -- for glaze making. It's expensive, but worth it.

From Better Homes and Gardens

Spice-Rubbed Ham with Apple-Maple Sauce

Peppercorn Roast Beef with Herbed Yorkshire Puddings

The most important thing to remember when preparing this luxurious beef roast is to let it rest for a full 15 minutes before carving. Resting allows the meat juices to redistribute themselves in the roast, ensuring that the slices of beef are juicy and delicious.

From Better Homes and Gardens

Peppercorn Roast Beef with Herbed Yorkshire Puddings

Herbed Prime Rib with Two Sauces

Be the hostess with the mostest -- indulge your guests with not one sauce for their succulent pepper-popped prime rib, but two. Both the Merlot Au Jus and creamy horseradish sauce are classic British accompaniments for roasts of this stature.

From Better Homes and Gardens

Herbed Prime Rib with Two Sauces

Pork Rib Roast with Apple-Cherry Stuffing

Tart dried cherries, sweet, crisp apples, and tangy sourdough combine with a perfect blend of herbs and spices in a phenomenal stuffing that accompanies this rich pork rib roast. The secret to a succulent rib roast? Let it be. Once the roast has been removed from the oven, it is imperative that it be allowed to rest for at least 10 minutes. Slicing into it any sooner will result in a juicy cutting board, and dry pork.

From Better Homes and Gardens

Pork Rib Roast with Apple-Cherry Stuffing

Roasted Vegetables and Chickpeas

Rich with vitamins and minerals, this savory side dish is packed with flavor, enhanced beautifully by the roasting process. Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, twin potatoes and carrots ensures that this vegetarian delight will satisfy. Rinse chickpeas well to remove excess salt.

From Better Homes and Gardens

Roasted Vegetables and Chickpeas

Holiday Corn Bread Stuffing

Cornbread stuffing not only tastes great, but the Southern-style classic adds a pretty autumn hue to holiday plates. Save leftover cornbread or corn muffins from other meals in a tightly sealed bag in the freezer. When its time to make stuffing, you'll be all set.

From Better Homes and Gardens

Holiday Corn Bread Stuffing

Spicy Ginger-Carrot Slaw

Fragrant fresh ginger lends its signature flavor to this enticingly sweet and crunchy carrot and cabbage slaw. When buying ginger roots, look for smooth skin (wrinkled skin denotes a root that is past its prime), and a fresh, spicy aroma. Store, tightly wrapped, in the refrigerator for up to 3 weeks, or in the freezer for up to 6 months.

From Better Homes and Gardens

Spicy Ginger-Carrot Slaw

Garden Three-Bean Salad with Fresh French Dressing

Hearty, rich cannellini beans help make this refreshing salad both nutritious and satisfying, while a tangy, tarragon-infused French dressing provides incredible flavor to the wonderfully vibrant dish. When buying fresh green beans, look for slender beans that are crisp, brightly colored, and free of blemishes. Store in the refrigerator, tightly wrapped in a plastic bag, for up to 5 days.

From Better Homes and Gardens

Garden Three-Bean Salad with Fresh French Dressing

Watermelon Salad

Rich, tangy, and a little bit salty, crumbled feta cheese adds depth of flavor to this incredibly creative fruit salad. When buying watermelon, look for those that are symmetrical, with no flattened sides. The rind should be dull, not shiny, and just barely yield to pressure.

From Better Homes and Gardens

Watermelon Salad

Blue Cheese Stuffed Burger with Red Onion and Spinach

Sharp and salty blue cheese, sweet red onion, and slightly bitter baby spinach lend balance and texture to the rich ground beef in these elegant yet satisfying burgers. When buying, look for baby spinach with dark, vibrant green leaves; avoid those that show signs of bruising or wilting.

From Better Homes and Gardens

Blue Cheese Stuffed Burger with Red Onion and Spinach

Beet, Carrot & Apple Salad

This gorgeous, colorful slaw bursts with good-for-you ingredients, and weighs in at a mere 118 calories per serving. When prepping beets, wear disposable gloves and an apron to prevent beet juice from staining your fingers and clothes.

From Better Homes and Gardens

Beet, Carrot & Apple Salad

Stuffed Zucchini with Black Beans Corn and Poblano Pepper

Leave no bite of squash behind! Toss the leftover zucchini pulp into your favorite zucchini bread or brownie recipe.

From Better Homes and Gardens

Stuffed Zucchini with Black Beans Corn and Poblano Pepper

Buttermilk Mashed Creamers

"Creamers" is an old-fashioned name for starchy potatoes that make light and fluffy mashed potatoes. The addition of buttermilk is old-fashioned, too; the tangy dairy product used to be much more common than it is today. Once you try these buttermilk-enriched spuds, you may very well make it part of every mashed potato dish you make.

From Better Homes and Gardens

Buttermilk Mashed Creamers

Buttermilk-Sage Dinner Rolls

When used in baking -- and particularly in yeast breads such as these dinner rolls -- buttermilk creates a soft, supple crumb, great sliceability and amazing, tangy aroma. Do be sure to shake buttermilk vigorously; the good stuff tends to fall to the bottom of the carton.

From Better Homes and Gardens

Buttermilk-Sage Dinner Rolls

Sweet Potato Spoon Bread

Spoonbread -- a pudding-like cornmeal casserole that hails from the early days of the American south -- is an economical accompaniment to any holiday meal. Key to spoonbread success is beating egg whites until nice and fluffy. So be sure to start with room-temperature egg whites; they'll provide about 25 percent more loft and volume than cold egg whites will.

From Better Homes and Gardens

Sweet Potato Spoon Bread

Aunt June's Boiled Custard

Boiled custard, in spite of its name, is nothing like the custard you eat with a spoon. This "custard" is a thick, rich spiced beverage quite similar to eggnog. For best flavor, use pure vanilla extract rather than imitation vanilla flavoring; it is well worth the added expense.

From Better Homes and Gardens

Aunt June's Boiled Custard

Sara's Silky Pumpkin Pie

Sweetened condensed milk is what gives this pumpkin pie its silken texture. When mixing ingredients for the filling, mix just enough to combine thoroughly. If bubbles form, it is time to stop mixing.

From Better Homes and Gardens

Sara's Silky Pumpkin Pie

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