Healthy and Delicious Recipes

Here are a couple more delicious and healthy recipes that I found this time. I hope you enjoy them as much as I did.
1. Mango Salsa

Prep Time:5 min. 
Serves:
4 to 6 servings

Ingredients
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Directions
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
2. Greek Quesadillas

Prep time: 10-15 minutes Cook time: 5 minutes Yield: 3 servings Serving size: 1/3 of reciper

Ingredients

• 4 10-inch whole wheat flour tortillas
• 1 cup shredded rotisserie chicken breast
• 1/2 cup feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cucumber
• 1/4 cup grape tomatoes, halved lengthwise
• 2 Tbsp kalamata olive spread
• 2 Tbsp whole flat leaf (Italian) parsley leaves
• 2 Tbsp light bottled Greek salad dressing

Instructions

1. Coat one side of each tortilla with cooking spray.
2. Place tortillas, sprayed sides down, on a cutting board. Coat each with olive spread.
3. Top with chicken, feta cheese, red onion, cucumber, grape tomatoes, parsley.
4. Drizzle with light dressing.
5. Fold tortillas in half, pressing gently.
6. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 3-5 minutes or until light brown, turning once.
7. Remove quesadillas from skillet; place on a dish with tented aluminum foil over it.
8. Repeat with remaining quesadillas.
9. Cut each quesadilla into three wedges. Makes 4 servings.

Nutrition Info and Tips

Per Serving (1/3 of recipe):

Calories: 187

Fat: 10g

Carbohydrates: 17g

Fiber: 10g

Protein: 18.6g

Sugars: 1g

Sodium: 873mg

Vitamin A: 4%

Vitamin C: 8%

Calcium: 6%

Iron: 9%

3.Cheesy Baked Spaghetti Squash Boats With Grilled Chicken

Servings: 4  Serving Size: 1 boat • Old Points: 6 pts • Points+: 6 pts
Calories: 326 • Fat: 8 g • Protein: 29 g • Carb: 35 g • Fiber: 7 g • Sugar: 10 g
Sodium: 318.5 mg (without salt)

Ingredients: 

• 2 small/medium ripe spaghetti squash
• salt and fresh pepper, to taste
• 4 thin chicken cutlets, about 3 oz each
• pinch garlic powder
• 1/4 tsp oregano
• 2 cups quick marinara sauce, warm
• 1 cup part skim shredded mozzarella (Polly-o)

Directions:   

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibersand place on a microwave safe dish and cover. Microwave 8-9 minutes.   

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.
Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Seasonwith salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half.Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.

4. Pepperoni Pizza And Chipotle Avocado Cucumber Flatbreads

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 large pizza & 10 flabread strips

Serving Size: serves 4 generously

Ingredients:

Pepperoni Pizza

1 can Pillsbury Classic Pizza Crust

2/3 cup red pasta sauce, tomato sauce, or pizza sauce

2 1/2 cups shredded mozzarella cheese

about 8 small meatless meatballs or favorite sausage or meatballs

about 1/2 cup mini pepperoni

Chipotle Avocado Cucumber Flatbreads

1 can Pillsbury Big ‘N Flaky Crescent Rolls

2 tablespoons olive oil

3 ripe avocados, mashed

about 1 3/4 cups English cucumber, diced (half of a large cucumber)

1/2 cup diced vegetables, optional (bell peppers, red onion, olives, corn, or another favorite)

1 tablespoon lemon or lime juice

1 tablespoon chipotle seasoning, or to taste (or a seasoning blend such as Mrs. Dash or Trader Joe's 21

Salute)

salt and pepper, to taste

Directions:

Pepperoni Pizza - Preheat oven to 400F. Open can of pizza dough and unroll it onto a Silpat- lined or

greased baking sheet or pizza stone. Press out dough into approximately a 15-by-10-inch rectangle.

Spread red sauce over dough, leaving 1/2-inch margins near the edges bare. Top with cheese. Arrange

meatballs in a vertical row going down center of pizza. Create four vertical rows of pepperoni on both

sides of the sausage, for a total of 8 vertical and parallel rows. Bake for 18 to 20 minutes, or until bubbly and golden. Serve immediately.

Chipotle Avocado Cucumber Flatbreads - Preheat oven to 350F (note this is cooler than pizza-baking temperature). Open can of crescent rolls and unroll them onto a Silpat- lined or greased baking sheet. Arrange dough end-to-end to form one large rectangle, approximately 15-by-10-inches. It's okay if you have to tear or break a couple triangles in order to achieve one large piece of dough to fill the baking sheet; just pinch the seams together. Drizzle with olive oil and rub it over the entire surface using your fingertips. Bake for about 15 to 18 minutes, or until slightly puffed and golden brown.

While the bread bakes, peel, pit, and mash 3 avocados (I prefer retaining chunkiness and texture and don't over-mash), placing the flesh into a medium bowl. Note that because avocado discolors and oxidizes after exposed to air, don't assemble the flatbread until right before serving it; however, pre-baking the dough a few hours in advance and having it ready to go and waiting to be topped is fine.

Add the cucumber, optional vegetables (I didn't include any of the optional suggestions), lemon juice, chipotle seasoning, salt, pepper, and stir to combine. Allow bread to cool for a few minutes before spreading mixture over the top. Slice into about 10 long strips, about 2-inches wide (or slice into triangles, squares, or other preferred shape) and serve immediately.

5. Creamy Mango Pop

• YieldMakes 6
• Ingredients
• 6 cups slightly thawed frozen mango
• 1/4 cup light coconut milk
• 2 Tbsp orange juice
• 2 Tbsp honey
• 1 tsp vanilla extract

Directions

1. Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.

6. Bbq Chicken And Pineapple Quesadillas

Servings: makes 1 serving

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 1 (10 inch) tortilla
• 1/4 cup cheddar, shredded
• 1/4 cup jack, shredded
• 1/4 cup chicken, cooked, shredded or cut into small pieces and warm
• 2 tablespoons BBQ sauce
• 1/4 cup pineapple, sliced and optionally grilled
• 1 jalapeno, sliced
• cilantro to taste

Directions

1. Heat a pan over medium heat.
2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese.
3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

7. Skinny Reese's Cup Milkshake

Ingredients

• 1 Healthy Choice or WW Fudge Pop (in the ice cream section)
• 6 Reese's minis
• 1 tbsp. unsweetend almond milk
• Optional: fat free whipped cream for topping

Instructions

1. Microwave the fudge pop for 10 seconds. Use a knife or fork to scrape it off the stick into blending cup.
2. Blend it up with the 6 Reese's mini cups and 1 tbsp of almond milk. Top with fat free whipped cream if desired.

Notes about this Recipe:

• I wouldn't suggest trying to blend this in a full sized blender unless you’re making more than one serving at once. Otherwise I don’t think it will blend very well. Try to use either a single sized blending cup (my Ninja came with 2), or use this nifty trick to do a single serve blend using a mason jar and a standard blender base (like Oster). Or, you might even just be able to mash the fudge pop and the reese’s together using a fork!
• Substitute other 1/2 servings of your favorite candies for other tasty variations!

8. MIni Open-Faced Veggie Bites

Yield: Approx. 2 1/2 - 3 dozen | Prep Time: 15 minutes | Cook Time: 15 minutes | Source: Table for Two original

INGREDIENTS:

6-7 large flour tortillas

3 tbsp. vegetable oil, divided

4 small bell peppers (various colors for visual appeal, optional)

1/2 large onion, diced

1/2 cup whole milk mozzarella

Slices of muenster cheese

Salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats.
2. Using a 2.75 inch diameter biscuit cutter, cut out circles from the flour tortillas. Place them side by side on the prepared baking sheet and using a pastry brush, brush the tops of the tortillas with the 2 tbsp. of vegetable oil.
3. Bake tortillas for approx. 5-7 minutes, watching them carefully as they can burn quickly. You'll want to remove them as soon as they start turning a light brown. Set aside and turn the oven broiler on.
4. In a skillet, with the remaining 1 tbsp. of vegetable oil, heat to medium high heat and saute bell peppers and onion with salt and pepper until soft and tender, about 5 minutes. Remove from heat.
5. To assemble bites, take a tortilla round, place a small slice of muenster cheese on top, then top with 1-2 tsp. of filling then sprinkle on mozzarella cheese. Place on baking sheet and repeat until all the filling and tortilla rounds have been used up.
6. Place tortilla rounds under broiler for 2-3 minutes, or until cheese has melted and is nice and bubbly.
7. Serve warm.