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Healthy Recipe Exchange
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 | Watermelon or Cantaloupe Agua Fresca
Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.
Ingredients: 4 cups diced, peeled ripe watermelon or cantaloupe
3 cups water
2 to 3 teaspoons fresh lime juice
1 tablespoon sugar
Directions: 1. Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.
Yield: Four servings.
Variations:
* Stir an additional cup of finely chopped fruit into the strained blended drink and refrigerate for 1 hour or longer.
* For the watermelon version, add 4 hulled strawberries.
* Mango or Pineapple Agua Fresca: substitute mango or pineapple for the melon.
Receipe Creator: Martha Rose Shulman writes for the New York Times and can be reached at martha-rose-shulman.com.
| Replies: yummmyyyyy
I cant wait to try this @ emlen this summer with the Kids
| | | Mango Buttermilk Smoothie
This smoothie has a tropical flavor and a beautiful pale orange color. Mangos have such a rich character that you may be surprised to find that they are not a particularly high-calorie fruit (one medium mango has about 135 calories, according to Johnny Bowden’s “The 150 Healthiest Foods on Earth”). That’s because they have a relatively high percentage of water, which is why they’re so juicy when they’re ripe. They’re a good source of potassium, vitamin A and beta-carotene.
Ingredients: 1 heaped cup fresh or frozen ripe mango
1 cup buttermilk (can substitute milk or frozen yogurt)
1 teaspoon honey
1/2 medium size ripe banana
4 frozen strawberries
2 or 3 ice cubes
Directions: 1. Combine all of the ingredients in a blender, and blend at high speed until smooth.
Yield: One 16-ounce or two 8-ounce servings.
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Receipe Creator: Martha Rose Shulman can be reached at martha-rose-shulman.com.
| Replies:challenge
I think we need to have a smoothie throwdown
| | | Pineapple Banana Mint Smoothie
This tangy, minty smoothie may have more adult appeal than kid appeal, but it’s certainly one of my favorites. I particularly like it made with almond milk. The pineapple in this drink will give you your daily requirement for manganese, and it’s a good source of vitamins C, B1, B6, copper and dietary fiber.
Ingredients: 1 heaped cup (1/4 large or 1/2 small) chopped, cored fresh pineapple
1 medium ripe banana
3/4 cup plain low-fat yogurt, almond beverage or rice beverage
6 fresh mint leaves (more to taste)
1 teaspoon mild honey (check the beverage you’re using to see if it’s sweet first; you may not need the honey)
2 or 3 ice cubes
Directions: 1. Place all of the ingredients in a blender with 2 or 3 ice cubes and blend at high speed until smooth.
Yield: One 16-ounce serving or two 8-ounce servings.
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Receipe Creator: Martha Rose Shulman can be reached at martha-rose-shulman.com.
| | | | Strawberry Smoothie
This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture.
Ingredients: 1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Directions: Place all of the ingredients in a blender and blend until smooth. Serve right away.
Variation: Almond or rice beverage may be substituted for the milk.
Yield: One 16-ounce or two 8-ounce servings.
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Receipe Creator: Martha Rose Shulman can be reached at martha-rose-shulman.com.
| | | | Banana Berry Smoothie
Here are the latest smoothie creations from the New York Times Recipes for Health columnist Martha Rose Schulman, as well as a recipe for a dairy-free agua fresca.
Ingredients: medium-size or large, ripe banana
1/2 cup frozen blueberries
4 fresh or frozen strawberries, hulled
1 cup milk
1 teaspoon honey
2 or 3 ice cubes if desired
Directions: Place all of the ingredients in a blender and blend until smooth. Serve right away.
Variation: Almond or rice beverage may be substituted for the milk.
Yield: One 16-ounce or two 8-ounce servings.
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Receipe Creator: Martha Rose Shulman can be reached at martha-rose-shulman.com
| | | | Ricotta Free Lasagna
We made a healthy lasagna that is free of ricotta cheese. It also has lower fat shredded cheeses in it. To learn how to make it, watch the video from Cliffside Park School #5
Ingredients: 1/2 lb. lasagna noodles
1 lb. ground beef
1 medium onion, chopped
2 (15-oz.) cans tomato sauce
1 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese
1 egg, beaten
1 tablespoon parsley
2 cups mozarella cheese
1/4 cup grated Parmesan cheese
Directions: Preheat oven to 350° F. and grease a 13 x 9-inch pan.
Combine beef and onion in skillet and brown. Drain well. Stir in tomato sauce, Itlaian seasoning, salt, and pepper. Simmer for 20 minutes on low.
In separate bowl beat egg with parsley.
In greased 13 x 9 inch pan, layer 1/3 each of noodles, meat sauce, egg mixture, and both cheeses. Repeat layers and top with Parmesan.
Bake at 350 for 40-50 minutes. Let stand 10 minutes before cutting.
Receipe Creator:
| | |  | FOOD ART!
Making art with food! Instead of making food we played with our food!
Ingredients: Any type of fruit or vegetables.. Herbs, spices, dressings, Use your imagination.
Directions:
Receipe Creator:
 | added by Rebekah on May 4, 2009 @ 5:16 pm |
| | | | Submitted by Craig Heims from the Barnesies
West African Peanut Chicken Soup
Ingredients: Ingredients:
2 medium onions chopped
2 large red or green peppers, chopped
2 cloves of garlic, minced
2 tablespoons of oil
1 can (28 oz) tomatoes, coarsely chopped
8 cups of chicken stock
1 tablespoon of black pepper
½ tablespoon of crushed hot red peppers
1 cup of rice
1 to 1 ½ of cooked chicken, chopped
2/3 cup of peanut butter
Directions:
Saute onions peppers, garlic, oil over moderate to high heat until onions begin to brown.
Add tomatoes, chicken stock, black and red pepper, and simmer, uncovered over low heat for about 10 – 15 minutes or until rice is tender
Add peanut butter and mix or whisk until it is completely dissolved and smooth.
Heat to a simmer… serve it up.
Directions: Directions:
Saute onions peppers, garlic, oil over moderate to high heat until onions begin to brown.
Add tomatoes, chicken stock, black and red pepper, and simmer, uncovered over low heat for about 10 – 15 minutes or until rice is tender
Add peanut butter and mix or whisk until it is completely dissolved and smooth.
Heat to a simmer… serve it up.
Receipe Creator: Submitted by Craig Heims from the Barnesies
| Replies:yuma-lises
by Rebekah on May 4, 2009 @ 4:28 pm
| |  | ms jaz super smoothie
a great healthy snack that taste like dessert
Ingredients: 3 bananas
2 6 ounce containers of light blueberry yogurt
3 cups of orange juice
1 cup of frozen blueberries
Directions: take all the ingredients and put them into a blender, blend for 20 seconds and enjoy
Receipe Creator: ms. jaz
| Replies: YUMMY!
by Perla on May 4, 2009 @ 4:19 pm
| | | Miso Soup with Tofu
Ingredients: 3 coups of Dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion
Directions: Put Dashi soup stock in a pan and bring to a boil. Cut Tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put in the miso.
Receipe Creator: Ryan
| Replies: miso soup
by Gabriel on March 10, 2009 @ 12:36 pm
| | | LASAGNA
LASAGNA IS GOOD BECAUSE IT IS PACKED WITH NUTRIENTS AND VITAMINS.
Ingredients: salt and pepper
2 pounds of meat
1 onion
red sauce
ricotta
mozarella cheese
pasta of lasagna
Directions: mix the meat with the onion.the onion with the sauce.cook everything together.4 layers of the pasta of lasagna.the sauce of meat. the ricotta and mozarella cheese add salt and pepper
Receipe Creator:
| added by Gabriel on March 3, 2009 @ 2:34 pm |
| Replies:i love lasagna!!!
by Yesmil on March 30, 2009 @ 5:12 pm
 I love Lasagan!!!!!!!!!!!!!!!!!!
by Madison on March 30, 2009 @ 5:18 pm
| | | Miso Soup
Miso is a Japenese recipe.
Ingredients: 3 cups dashi stack
1 block tofu
miso paste 3 ,4 tbsps
1/4 cups green onion
Directions: Put dashi soup stock in a pan and boil.Cut tofi into small cubes.
Receipe Creator:
 | added by Ryan on March 3, 2009 @ 2:33 pm |
| | | | Emlen Yummers vegetarian chilly
This is a super fun super easy way to eat a ton of veggies in a healthy meal.
Ingredients: One onion
One green pepper
Two tomatoes
One clove of garlic
One package of mushrooms
One can of corn
One jar of tomato sauce
One jar of salsa
Directions: In a big pot sauté the chopped veggies for a few minutes in a little bit of extra virgin olive oil, and spice them to taste
Slowly stir in the tomato sauce and salsa and let it cook over med-high heat for about 35 min.
Receipe Creator:
| added by Todd Matte on February 3, 2009 @ 12:39 pm |
| | |  | Beef and Mushroom Stir-Fry
Ingredients: 1 1/4 cups brown rice
12 oz. of lean (well trimmed) boneless beef to Sirloin or London Broil, cut to 1/4 thick slices
3 tablespoons reduced sodium soy sauce
3 cloves garlic minced
1/2 teaspoon toasted sesame oil
1/2 cup vegetable broth
1 tablespoon corn starch
1 tablespoon canola oil
1 tablespoons minced garlic
12 oz. mixed mushrooms
8 cups small broccoli florets
3 medium tomatoes, cut thin into wedges
1/4 tsp. salt
Directions: Combine into a small bowl, beef, 1 tbs. of soy sauce, garlic, and sesame oil. Toss well and marinate. In a cup combine broth, corn starch, and the remaining 2 tbs. of soy sauce. Heat 1/2 tsp. canola oil into large skillet over a high heat. Add ginger and cook stirring for 30 seconds. Carefully and quickly place beef slices in the skillet. Cook without stirring, for 1 minute. Begin stirring beef for 1 minute only, until it is browned but still pink in the center; place in a bowl. Add remaining 1/2 tsp oil to the skillet. Add mushrooms and cook, stirring frequently, for 5 minutes, or until the mushrooms are browned. Add the broccoli and tomatoes sprinkle with salt and cook, stirring occasionally for 2 minutes, or until the vegetables begin to soften. Stir the corn starch mixture again and pour it into the skillet. cook, stirring for 3 minutes, or until the mixture is thickened and bubbly and heated through. Stir in the beef and any juices in the bowl and heat briefly. Serve with rice.
Receipe Creator:
| Replies:Loved It!
by Johnnie on January 21, 2009 @ 3:38 pm
Amazing!!!!!!!!!!
by Wesley on March 30, 2009 @ 5:17 pm
| |  | Creole Style Red Bean Soup w/ Shrimp
Ingredients:
1 tablespoon of olive oil
6 scallions thinly sliced
1 medium green bell pepper (chopped)
1 medium rib celery (chopped)
2 cups of vegetable broth
1 can of (14-19 ounces) red kidney beans
1 can (14 ounces) Italian tomatoes (chopped)
1/2 teaspoon freshly ground black pepper
12 ounces of medium sized shrimp (thawed, if frozen, peeled and deveined, tails left on)
Directions: Heat the oil in a Dutch oven over a medium heat. Add the scallions, bell peppers, and celery and cook until the vegetables are tender adding some of the broth (1 tablespoon at a time) if the pan gets dry. Stir in the beans (with juice) tomatoes (with juice), black pepper and the remaining broth. Bring to a boil over high heat. Once boiled, reduce the heat to low, cover and simmer, stirring occasionally for 15 minutes, or until the flavors have blended. Add the shrimp and cook, uncovered, stirring frequently for 2 minutes, or until the shrimp are opaque.
Receipe Creator:
| Replies: its soup
by Russell on March 30, 2009 @ 5:17 pm
| |  | Fat Free Pizza
Ingredients:
1 package of wheat bread dough
1 14oz. can of sodium free tomato sauce
2 red peppers (thinly sliced)
2 green peppers (thinly sliced)
1 onion (chopped)
1lb chicken or turkey sausage (cooked and sliced)
1 12 or 16oz. bag of shredded low fat cheddar cheese
Directions: Spread dough on cookie sheet. Spread tomato sauce on top of the dough. Place onions and peppers and sausage slices on sauce and cover with cheese. Bake in the oven at 350 degrees Fahrenheit until golden brown. Slice into 8 slices and enjoy.
Receipe Creator:
| Replies:I love it
by Kreasha on March 30, 2009 @ 5:10 pm
I Love Pizza!!!!!!!!!!!!!!!!
by Wesley on March 30, 2009 @ 5:13 pm
It is so yummy i love pizza
by Tiffany on March 30, 2009 @ 5:16 pm
 Its pizza
by Masika on March 30, 2009 @ 5:16 pm
Delicious due
by Elijah on March 30, 2009 @ 5:16 pm
Yum Yum ,pizza.
by Kreasha on March 30, 2009 @ 5:17 pm
i love pizza
by Jua on March 30, 2009 @ 5:22 pm
PIZZAAAAAAAAAAAAAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
NOW IVE HEARD OF PIZZA THAT CAN MAKE YOU FAT BUT FAT FREE PIZZA WHOEVER CAME UP WITH THAT IDEA IS A GENIUS!!!!!!!!!!!!!!!!!!!
| |  | Veggie Quesadillas
Ingredients:
1/2 cup of low fat cheddar cheese
2 large tomatoes
1 small avocado
3 green onions
4 squeezes of lemon juice
salt and pepper
vegetable oil
9 soft flour tortillas
Directions: Grate the cheese and set it aside. Chop the tomatoes and peel the avocado. Cut the avocado around the pit and remove it. Chop the avocado and add it to the tomatoes in a bowl. Wash the green onion. Remove the outer leaves and roots and chop finely. Add to the avocado and tomato mixture. Squeeze in lemon juice. then season with salt and pepper to your liking. Grease a nonstick frying pan with a tiny drop of vegetable oil; and put it over a medium heat. Put the tortilla in the pan and sprinkle about a quarter of the cheese over it. Heat it until cheese melts and sprinkle some of the salsa you made on half of the tortilla. Fold the tortilla in half with a spatula. Cook both side side of the tortilla for 30 seconds. Slide the cooked tortilla onto a serving plate. Continue to cook the remaining tortilla the same way. Serve the hot quesadillas. Cut them into 2 or 3 pieces.
Receipe Creator:
| Replies:Yummy!
by Johnnie on January 26, 2009 @ 11:28 am
it is so good
by Jua on March 30, 2009 @ 5:13 pm
| |  | Raspberry Flummery
Ingredients: (For 6 servings)
3 cups of raspberries
3/4 cups of cold water
1 cup of Splenda
1/2 teaspoons of salt
6 tablespoons of cornstarch
Directions: Put the raspberries into the colander and rinse them under cold running water from the sink. Measure the water into the saucepan. Add the berries. On the stove, turn the heat to a medium high. Cover the sauce pan and cook the berries about 10 minutes, or until they are soft. stir the once or twice. While the berries are cooking, measure the sugar, salt and cornstarch into the bowl and stir them once or twice. Slowly add the sugar mixture to the cooked berries and stir. turn the heat on the stove to low and cook the mixture for another 10 minutes, or until it becomes thick. Spoon the flummery into glass disses. Chill then serve.
Receipe Creator:
| | |  | Zesty Carrot Soup
This soup has a beautiful orange colour, and a fresh and very fruity flavour.
Ingredients: 650g (3 cups) carrots, peeled and sliced, 2 cloves garlic, crushed, grated zest of 1 orange, juice of 1 lemon, 300 ml (1 1/4 cups) orange juice
Directions: Bring 300ml (1 1/4 cups) water to the boil in a large pan and add the carrots, garlic, orange zest and juice. Simmer for 20 mins, or until the carrots are soft.Add the lemon juice. Allow to cool a little, then blend until smooth.Return to the pan and reheat, thinning with another 300ml (1 1/4 cups) water or milk, until just below boiling.
Receipe Creator:
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