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HEALTHY RECIPES

Perfect for

Selebration Day

This percect and easy healthy recipes for major holidays such as July 4th celebrations, Thanksgiving, etc.. The Baked Apple Crisps provide a sense of the All-American Apple Pie with no crust. This apple would be a hit.

Bored with burgers and hot dogs? Try this roast Lime-Grilled Shrimp Teriyaki instead. It’s easy healthy recipes Selebration Day.

Crisps BAKED APPLE

3 tbsps butter, cold
1 cup quick oats
1 / 2 cup brown sugar
1 / 4 cup all-purpose flour
1 / 2 tsp cinnamon
1 / 8 teaspoon nutmeg
6 large Granny Smith apples
2 1 / 2 tbsps butter
1 cup Caramel Apple Dip
Whipped cream if desired
How to make Crisp Mixed:
Cut 3 tablespoons butter into the wheat, sugar, flour, salt, cinnamon and nutmeg until the mixture is brittle. Cut 1 / 3 of the apples. An apple core out the center using a melon baller. Mix the cut-off pieces with a mixture of dried apple. Spreading the remaining butter in the apple section.

Fill the apple cavities with a dry mixture, pressing mixture firmly into the apple. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle with caramelized apple sauce. Return to oven and bake another 20 minutes. Serve it with whipped cream sprinkled with cinnamon, if desired.

Grilled LIME-SHRIMP TERIYAKI

3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 cooked shrimp, peeled and deveined

Combine lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, and occasionally.

To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard marinade. Thread 2 shrimp into metal or soaked wooden skewers. Grill, covered over medium heat, or you can bake 4-inches from heat, 3 to 4 minutes on each side or until shrimp turn pink.
Note: This easy healthy recipes are for 2 servings. Double recipe for 4 servings, 6 servings for a triple, etc.
Enjoy! (Linda Carol Wilson)

Almond–Poppy Seed Swirls Recipe

Prep Time: 13 mins

Cook Time: 15 mins

Rest Time: 5 mins

Total Time: 33 mins

Ingredients

  • 1 pounds dough, white bread, ready-to-bake, 1 loaf
  • 3 tablespoon butter, light, stick, melted
  • 3 tablespoon sugar, brown, light
  • 1 1/2 tablespoon poppy seeds
  • 1/4 teaspoon almond extract
  • cooking spray
  • 3/4 cup(s) sugar, powdered
  • 4 teaspoon milk, fat-free
  • 3 tablespoon nuts, almonds, sliced, toasted

Recipe Tip:

Thaw dough in refrigerator for 12 hours. Let dough rise for 30 minutes

Preparation

1. Thaw dough in refrigerator 12 hours.

2. Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 15 x 8–inch rectangle (about 1/4 inch thick). Spread butter evenly over dough, leaving a 1/2-inch border. Combine brown sugar, poppy seeds, and almond extract; spread evenly over butter. Starting at a long edge, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).

3. Place a long piece of dental floss or string under dough 11/4 inches from end of roll. Cross ends of string over top of roll; slowly pull ends to cut through dough. Place slice, cut side up, on a baking sheet coated with cooking spray. Coat slice with cooking spray. Repeat procedure with remaining roll of dough, placing slices 2 inches apart on prepared pan. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

4. Preheat oven to 375°.

5. Bake at 375° for 15 minutes or until lightly browned. Combine powdered sugar and milk, stirring until smooth. Place glaze in a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle glaze evenly over warm rolls, and sprinkle with almonds.

Yield: 12 rolls (serving size: 1 roll). (source: everydayhealth)

Vegetable Lasagna Recipe

Ingredients

  • 1 cup(s) carrot(s), sliced
  • 1 cup(s) zucchini, sliced
  • 1/2 cup(s) pepper(s), red, bell, diced
  • 1 cup(s) spinach, chopped
  • 1 cup(s) cottage cheese, low-fat
  • 1/2 cup(s) cheese, ricotta, low-fat
  • 2 egg substitute
  • 1 teaspoon basil, fresh, minced
  • 1 teaspoon oregano, fresh, minced
  • 1 pepper, black ground
  • 2 cup(s) marinara sauce, low-fat, low-sodium
  • 9 pasta, lasagna noodles, uncooked

Preparation

1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat. Combine all remaining ingredients except the marinara sauce and lasagna noodles.

2. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. add a layer of vegetables and cover with a layer of the cheese mixture. add some sauce. Repeat. Add the last layer of noodles and top with some sauce. Refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake the lasagna for 40 minutes until bubbly. Let stand 10 minutes prior to serving. Cut into squares and serve. (If you prefer to bake the lasagna immediately, cook the pasta before layering it.)

(Note: This healthy recipe is quoted from www.healthyeveryday.com)