Recipe Corner

To submit a recipe email Cheri Schmalz at cschmalz@moboces.org

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Creamy Tomato and Carrot Soup
by My Whole Food Life
Year Published: 2013

Creamy Tomato and Carrot Soup. I love tomato soup. Back in the day, I used to really love Campbell's tomato soup. You know the kind in the can that is loaded with sodium?

I used to bring one to work at least once a week. So I tried to create a homemade creamy tomato soup that is much tastier and with less sodium.

Click HERE for the recipe.

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Vegetarian Chili Mac
by Amuse Your Bouche
Year Published: 2017

If you're unfamiliar with chili mac, it's basically a cross between chili and macaroni cheese (hence the name!). Start by making a really simple chili, with peppers, onions, kidney beans and lots of spice. Then add the pasta. It cooks right there in the chili - there's no need to pre-boil. It soaks up a load of flavor from the chili, and the starch helps to make the spicy sauce nice and thick.

And don't forget the grated cheese, to make it creamy and gooey…

If it was possible to fall in love with a plate of food, I think this is the plate that would do it for me.

Click HERE for the recipe.

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Apple Cider Chicken Skillet
by Well Plated
Year Published: 2017

This Apple Cider Chicken Skillet is a healthy, simple meal takes just ONE PAN and is ready in 30 minutes. She's a finalist for Miss Fall Dinner, and I must say, she has an excellent shot at the tiara.

Click HERE for the recipe!

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"Cheesy" Sausage Chowder Grain and Dairy Free
by Instantloss.com
Year Published: 2017

This Instant Pot Dairy Free “Cheesy” Sausage Chowder is so good it feels like you're doing something wrong. Comfort food at it's finest this clean eating dish is perfect for Fall weather.

Click HERE for the recipe.

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Slow-Cooked Ranch Chicken and Vegetables
by Diabetic Living Magazine
Year Published: 2017

This creamy, veggie-packed chicken dinner comes together easily in your slow-cooker-and makes enough for another night's casserole (see associated recipe)!

Click HERE for the full recipe.

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Baked Ziti with Creamy Kale and Sausage - under 350 calories
by Clean Eating
Year Published:

What better way to sneak in kale than with pasta, mozzarella cheese, and spicy Italian sausage? Whole grain noodles, low-fat milk, and whole-wheat flour lighten it up without reducing the flavor factor. Bring it to a potluck, or serve it for Sunday night dinner alongside roasted veggies. Recipe makes 12 servings at 3/4 cup each.

Nutrition (per serving): Calories: 338; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 481mg; Carbohydrate: 43g; Dietary Fiber: 2g; Sugar: 6.5g; Protein: 19g

Click HERE for the full recipe.

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Baked Spaghetti Squash Casserole - under 350 calories
by Eat Yourself Skinny
Year Published:

Swap out pasta for spaghetti squash in this tasty, comforting casserole. Not only is it an excellent way to sneak in more vegetables, but it's also kid-approved. The best part is that the leftovers taste even better the next day. Top with fresh torn basil and a sprinkle of Parmesan. Recipe makes 10 servings.

Nutrition (per serving): Calories: 142; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 31mg; Sodium: 265mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 6g; Protein: 12g

Click HERE for the recipe.

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Unstuffed Beef & Cabbage Casserole - under 350 calories
by Give Recipe
Year Published:

When you don't feel like slaving away all day in the kitchen (and who does?), whip up these quick and easy deconstructed stuffed cabbage rolls instead. You get all the flavor of the original in half the time. Serve with plain yogurt and a crisp salad. Recipe makes 6 servings.

Nutrition (per serving): Calories: 246; Total Fat: 9g; Saturated Fat: 2 g; Monounsaturated Fat: 5g; Cholesterol: 47mg; Sodium: 107mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 6g; Protein: 20g

Click HERE for the full recipe.

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Healthy Green Bean Casserole - under 350 calories
by Hummusapien
Year Published:

This decadent, comforting dish features lighter ingredients that won't leave you looking for more because, guess what? Green bean casserole isn't just for Turkey Day! Whip it up this weekend for a vegan flavor powerhouse that the whole family will enjoy. Hooray for baked crispy onions! Recipe makes 8 servings.

Nutrition (per serving): Calories: 139; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 863mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 4g

Click HERE for the full recipe.

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One-Pot Taco Casserole - under 350 calories
by Fit Foodie Finds
Year Published:

The best part about these terrific tacos is that they require next to no clean up! Mix everything together in a bowl, dump it in a casserole dish, and pop it in the oven. Lean turkey, corn, black beans, salsa, and spices make this a winner for adult and kiddos alike. Serve with taco shells, Greek yogurt and diced tomatoes. Recipe makes 8 servings at 1 cup each.

Nutrition (per serving): Calories: 316; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 734mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 5g; Protein: 28g

Click HERE for the recipe.

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Spinach and Artichoke Quinoa Casserole
by iFoodReal
Year Published:

Dabble in the greatness of spinach and artichoke dip without all the guilt! This lighter version uses whole-grain quinoa, almond milk, and lots of fresh spinach instead of the typical mayonnaise and sour cream found in heavier versions. A casserole that's hearty, filling, and full of fresh flavors-what more could you ask for? Recipe makes 8 servings.

Nutrition (per serving): Calories: 244; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 14mg; Sodium: 383mg; Carbohydrate: 34g; Dietary Fiber: 7g; Sugar: 2g; Protein: 11g

Click HERE for the full recipe.

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Slow Cooker Cheesy Eggplant Casserole
by Clean Eating
Year Published:

Skip the breading and frying without sacrificing the cheesy, saucy goodness that is classic eggplant Parmesan. Slow cooking the eggplant adds moisture and keeps the flavors intact without all that extra oil. Serve with mixed greens and balsamic or steamed veggies to round out the meal. Recipe makes 6 servings.

Nutrition (per serving): Calories: 165; Total Fat: 6g; Saturated Fat: 2.5g; Monounsaturated Fat: 1g; Cholesterol: 344; Sodium: 53mg; Carbohydrate: 16g; Dietary Fiber: 4g; Sugar: 10g; Protein: 14g

Click HERE for the full recipe.

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Hatch Green Chili and Tomato Egg Casserole - under 350 calories
by Cotter Crunch
Year Published:

This unique casserole is made with fresh hatch green chiles, crusty bread, juicy tomatoes, and provolone cheese. It's quick, easy, and even gluten-free. Feel free to add lean chicken sausage or ground turkey for the hungry carnivores. Recipe makes 6 servings.

Nutrition (per serving): Calories: 194; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 218mg; Sodium: 542mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 5g; Protein: 11g

Click HERE for the full recipe.

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Chicken Enchilada Casserole - under 350 calories
by My Fitness Pal
Year Published: 2017

Craving Southwestern-style comfort food? Look no further than this simple, flavorful one-pot meal made with chicken thighs, corn, fresh cilantro, salsa and spices. Add a hefty pinch of cayenne for extra heat! Top with cubed avocado and chopped cilantro. Recipe makes 4 servings at 1 3/4 cups each.

Click HERE for the recipe.

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Vegetable Rice Casserole - under 350 calories
by My Fitness Pal
Year Published:

Sneak a serving or two of veggies into the kiddos' dinner with this creamy mix of mushrooms, spinach, brown rice, and cheesy goodness galore. To reduce prep time even further, use frozen spinach and brown rice. For an extra fiber boost, swap out the all purpose flour for whole wheat flour. Recipe makes 8 servings.

Nutrition (per serving): Calories: 250; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 14mg; Sodium: 429mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 3g; Protein: 10g

Click HERE for recipe.

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Grain Free Pizza
by Instant Loss
Year Published: 2017

The Best Grain Free Pizza Crust Ever

Click HERE for the full recipe.

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Quick Chick Pea Stir Fry
by Emily Caruso
Year Published: 2017

There is not one person among us who could not benefit from a quick weeknight dinner recipe. As much as I love to be in the kitchen, I have a job and a family and most nights during the week I have about 30 minutes to devote to preparing a meal. Not a minute more.

As a result, I've had to get creative in the past with scouring the pantry and refrigerator to see what I can put together (quickly) to feed my family in as healthy of a way as possible.

Click HERE for the recipe

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25 Healthy Puddings You Should Be Eating For Breakfast
by Daria Patrunjel
Year Published: 2017

Just because it's called “pudding” doesn't mean it's only reserved for dessert. It's actually a good thing to start the day with one of these delicious treats that will keep you going the whole day. And, of course, we've saved you some trouble and gathered 25 of the best breakfast pudding recipes we could find to get you pumped-up in the morning!

Click HERE to get all the recipes.

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Healthy Vegan Avocado Chocolate Mousse
by Lindsey Johnson
Year Published: 2017

Hold on tight because this pudding is about to blow your mind! It's thick and rich, full of deep, dark chocolate flavor - and it's good for you! Like, you can eat this every day and not feel the least bit guilty about it. Vegan avocado chocolate mousse has gained popularity over the last few years. If you haven't tried it, now is the time, my friend!

Click HERE to view the recipe.

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Peanut Butter Banana Blender Muffins
by Instant Loss
Year Published: 2017

Click HERE for the recipe.

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Incredible Hulk Blender Muffins
by Instant Loss
Year Published: 2017

Did you know that's it's incredibly difficult to find a cereal that isn't fortified with folic acid?

So we ditched Cheerios and I began making the kids blender muffins for breakfast. These are their favorite. We call them Incredible Hulk muffins or better known by my kids as Grumpy Hulk Incredible Green Muffins because of their brilliant green color. lol

Click HERE for the recipe.

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Blender Mini Muffins
by Instant Loss
Year Published: 2017

Made with tasty whole oats these easy peasy Blender Muffins are sure to become a new staple in your morning breakfast routine!

Click HERE for the recipe.

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Taco Soup
by Instant Loss
Year Published: 2017

Instant Pot Taco Soup is one of my yummiest go to's. Plus it makes getting rid of leftovers so easy, you basically just toss everything into the pot, and it's Instant dinner!

Click HERE for the recipe.

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Grain Free Chicken Nuggets
by Instant Loss
Year Published: 2017

These Grain Free Nuggets are made with ground turkey instead of chicken, though chicken works too! Giving up fast food was a struggle so I started developing recipes for our fast food favorites. I substitute healthier ingredients that meet our dietary restrictions. This keeps me from feeling like I'm being deprived and helps me stay on track!

Click HERE for the recipe

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Homemade Barbecue Sauce
by Instant Loss
Year Published: 2017

Smoky, tangy, with a hint of spice this barbecue sauce is great for grilling or dipping! We love this on top of chicken or hamburgers and best of all it's husband approved!

Click HERE for the recipe.

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Chewy Chocolate Granola Bars
by Instant Loss
Year Published: 2017

These chocolate granola bars are soft, chewy, and as yummy as a candy bar. They're dangerous, so be careful!

Click HERE for the recipe.

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Homemade Whole Grain Bread
by Instant Loss
Year Published: 2017

Whole Grain Bread recipe is a mixture of ancient grains and superfoods and it's dangerously delicious. It's conveniently made in your bread machine, no kneading, rolling, or oven use required!

Click HERE for the recipe.

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Instant Pot VEGAN Black Bean Soup
by Instant Loss
Year Published: 2017

This delicious Black Bean Soup is a quick and easy Instant Pot dinner that will fill you up and keep your kiddos coming back for more!

Click HERE for the recipe

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Simple Egg Sandwiches Recipe
by My Fitness Pal
Year Published: 2017

Simple Egg Sandwiches | Recipe
by MYFITNESSPAL'S RECIPES
APRIL 4, 2017

Slap together a simple breakfast sandwich using just 4 ingredients: English muffin, egg, avocado and cheese. Make the eggs ahead of time so that all you have to do in the morning is put your sandwich together.

Click HERE for the recipe.

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Chocolate Peanut Butter Protein Oatmeal Cups Recipe
by Hummusapien
Year Published: 2017

Chocolate Peanut Butter Protein Oatmeal Cups | Recipe
by HUMMUSAPIEN
APRIL 20, 2017

Rich and moist, you'd never know these muffins from were made without any oil or butter. These oatmeal cups are filled with ripe bananas, creamy peanut butter and cashew milk. Grab one of these healthy muffin bites in the morning for breakfast or pack them as a pre-workout snack.

Click HERE for the recipe.

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Sweet Potato Breakfast Burritos Recipe
by Clean Eating
Year Published: 2017

Sweet Potato Breakfast Burritos | Recipe
by CLEAN EATING
APRIL 21, 2017

If you're in the habit of grabbing a hot egg sandwich on your way to work, this breakfast burrito byClean Eating is for you. Make these burritos in advance, then wrap them up and freeze. When you wake up in the morning, simply pop one in the toaster oven to heat while you're getting ready, then take it with you on the go - it's genius!

Click HERE for the recipe.

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Gluten-Free Almond Butter Zucchini Muffins Recipe
by Eating Bird Food
Year Published: 2017

Gluten-Free Almond Butter Zucchini Muffins | Recipe

by EATING BIRD FOOD
APRIL 25, 2017

Gluten-free almond butter zucchini muffins by Eating Bird Food is a scrumptious breakfast option if you have a sweet tooth. This muffin is made moist by adding in grated zucchini and sweetened with maple syrup. You can make a batch of these muffins ahead of time and freeze until you need them. At under 100 calories per mini muffin you can indulge in more than one for breakfast.

Click HERE for the recipe.

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Six Ingredient Sausage Potato Pie
by Pinch Of Yum
Year Published: 2014

Six-ingredient sausage potato pie

Friends, meet Six Ingredient Sausage Potato Pie. This beauty is sort of like an egg bake in the most delicious of all the ways, except 1) no bread, 2) no soaking overnight, 3) no cheese. *rolls on ground laughing* oh my gosh, that would be sooo funny.

But this is also like a pie because when you bake things in circle pans, even without a crust, then you can call them pie and life is more fun. PIE!

Click HERE for the recipe.

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Huevos Rancheros Tacos
by My Fitness Pal
Year Published: 2015

Huevos Rancheros Tacos
by MYFITNESSPAL'S FEATURED RECIPES

FEBRUARY 20, 2015

This decadent knife-and-fork taco by Cooking Light features a soft, runny egg atop beans, cheese, pico de gallo and so much more! Each taco delivers a good amount of protein and fiber helping you feel fuller and oh-so-satisfied.

Click HERE for the recipe.

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Gluten-Free Zucchini Quiche
by My Fitness Pal
Year Published: 2017

Gluten-Free Zucchini Quiche
by MYFITNESSPAL'S FEATURED RECIPES

DECEMBER 12, 2014

Courtesy of Healthy Nibbles and Bits, this gluten-free quiche is made with a nutty almond meal crust. This flavorful quiche is filled colorful strips of zucchini noodles and orange bell pepper and makes for an impressive brunch option. You can also serve this as a versatile main dish at any meal of the day.

Click HERE for the recipe.

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7 Delicious Walnut recipes under 400 calories
by My Fitness Pal
Year Published: 2017

7 Delicious Walnut Recipes Under 400 Calories
by MYFITNESSPAL'S RECIPES
MAY 17, 2017
MAY 17 is a nutty holiday: National Walnut Day. These nutrient-dense nuts are packed with omega-3 fatty acids, protein and fiber. An ounce of walnuts offers 4 grams of protein and 2 grams of fiber, both of which help you feel full, a key part in maintaining a healthy weight. They are also a good source of magnesium and phosphorous, important minerals for bone health. Walnuts add extra flavor and a delicious, satiating crunch to any meal. Celebrate the day with these seven wonderful walnut recipes.

Click HERE for the recipe.

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Strawberry Cheesecake Parfaits
by Ivy Manning
Year Published: 2017

Strawberry Cheesecake Parfaits | Recipe
by IVY MANNING
MAY 16, 2017

Creamy, yet light, these individual parfaits use the natural sweetness in strawberries to carry this dessert to deliciousness. It's perfect for experimenting, too: use blueberries and vanilla yogurt or whatever combination strikes your fancy.

Click HERE for the recipe.

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Cinnamon Quinoa Breakfast Bowl
by Eating Bird Food
Year Published: 2017

Cinnamon Quinoa Breakfast Bowl | Recipe
by EATING BIRD FOOD
MAY 3, 2017

Change your breakfast routine and start the day with a twist — quinoa. These quinoa bowls from are infused with cinnamon and lightly sweetened with maple syrup. Fresh fruits brighten up these high-protein bowls, while cacao nibs add a delightful crunch.

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In a snap~Quick Greek Chicken Wraps
by Cooking Light
Year Published: 2017

Click HERE for the recipe video.

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Buffalo Cauliflower Bites
by My Fitness Pal
Year Published: 2017

Click HERE for the recipe video.

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In a snap~Oatmeal Chocolate Chip Breakfast Cookies
by Gina Homolka
Year Published: 2017

Click HERE for the recipe video

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15 Minute Taco Dinner Skillet
by Clean Food Crush.com
Year Published:

15 Minute Taco Dinner Skillet

Click HERE for the recipe.

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3-Ingredient Energy Bites
by My Whole Food Life
Year Published: 2017Healthy Snack

Click HERE for the recipe

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Buffalo-Lime Chicken Stuffed Anaheim Peppers
by Clean Food Crush.com
Year Published:

Buffalo-Lime Chicken Stuffed Anaheim Peppers

Click HERE for the recipe.

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Cafe Rita Salad
by Brenda Wolak
Year Published: 2017salad

Cafe' Rita Salad

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Cauliflower Pizza Crust Recipe
by mommypotamus
Year Published:Main Dish

Click HERE for the recipe

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Chocolate Peanut Butter Cheesecake
by My Whole Food Life
Year Published: 2017dessert

click HERE for the recipe

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Crisp Pecan Tilapia
by Tilapia
Year Published:Main Dish

Click HERE for the recipe

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Fajita Stuffed Zucchini
by Clean Food Crush.com
Year Published:

Fajita Stuffed Zucchini

Click HERE for the recipe.

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Family Sized Burrito Bowls w/Avocado Cilantro Dressing
by Clean Food Crush
Year Published:

Family Sized Burrito Bowls w/Avocado Cilantro Dressing

Click HERE for the recipe.

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Healthy Flourless Chocolate Muffins
by My Whole Food Life
Year Published: 2014

Click HERE for the recipe.

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Honey-Lime Shrimp Bowls
by Clean Food Crush.com
Year Published:

Honey-Lime Shrimp Bowls with Homemade Clean Dressing

Click HERE for the recipe.

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Honey-Lime Sriracha Chicken Lettuce Wraps
by Clean Food Crush.com
Year Published:

Honey-Lime Sriracha Chicken Lettuce Wraps

Click HERE for the recipe.

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Maple Cinnamon Roasted Chickpeas
by My Whole Food Life
Year Published: 2013

Click HERE for the recipe.

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Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
by Monique at Ambitious Kitchen
Year Published: 2016Lunch

Click HERE for the recipe

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Taco Stuffed Avocados aka "Avo-Tacos"
by Clean Food Crush.com
Year Published:

Taco Stuffed Avocados aka "Avo-Tacos"

Click HERE for the recipe.


9- One Skillet Dishes Under 400 Calories
by My Fitness Pal
Year Published: 2017

If enjoying a full-fledged meal that uses just one pan sounds too good to be true, we've rounded up nine easy, healthy one-skillet dishes. Simply toss all the ingredients into one pan, and voilà your next meal is ready! These recipes are lifesavers for busy days — fast, flavorful and requiring very little cleanup. From scrumptious breakfast skillets to hearty dinners, here are nine of our favorite one-skillet dishes.

Click HERE for all the recipes.

  1. Skillet Chicken with Roasted Carrots click HERE for the recipe
  2. Bell Pepper Taco Skillet click HERE for the recipe
  3. One-Skillet Kale Tomato Egg Bake click HERE for the recipe
  4. Skillet Spanish Chicken and Rice click HERE for the recipe
  5. Applesauce Skillet Pancake Cake click HERE for the recipe
  6. Pan Seared Balsamic Brussels Sprouts click HERE for the recipe
  7. Harvest Wild Rice Skillet click HERE for the recipe
  8. Quick Skillet Steak with Onions and Mushrooms click HERE for the recipe
  9. Power Greens Breakfast Skillet click HERE for the recipe

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Taco Stuffed Bell Peppers
by Clean Food Crush.com
Year Published:

Taco Stuffed Bell Peppers

Click HERE for the recipe.

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Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce
by Brenda Wolak
Year Published: 2017

Serves: 4-6 servings
INGREDIENTS
For the Chicken:
1½ - 2 lbs skinless, boneless chicken thighs, cut into 1½-inch-2-inch pieces
½ cup (packed) light brown sugar
½ cup unseasoned rice vinegar
3-4 tablespoons hot chili garlic paste
¼ cup fish sauce
2 tablespoons Sriracha
2 tablespoons ketchup
2 teaspoons ginger, peeled and grated
2 garlic cloves, grated or minced (approx. 2 teaspoons)
2 limes, quartered, for garnish
For the sauce:
1 ripe avocado, peeled
1 cup sour cream or Greek yogurt
1 bunch cilantro, leaves and tender stems (about ¾ cup packed)
2 tablespoons lime juice (about 1 lime)
1 teaspoon lime zest (about 1 lime)
Salt and pepper to taste
16 bamboo skewers soaked in water at least 1 hour
SPICY ASIAN CHICKEN SKEWERS WITH CREAMY AVOCADO-CILANTRO SAUCE
Prep time 20 mins  Cook time 10 mins  Total time 30 mins
INSTRUCTIONS
Prepare grill for medium-high heat.
For the Avocado-Cilantro Sauce: Add all the ingredients to the bowl of a food processor and blitz until smooth. Remove to a bowl and set aside.
For the Spicy Chicken Skewers: In a medium bowl, whisk together brown sugar, vinegar, chili paste, fish sauce, Sriracha, ketchup, garlic and ginger until fully combined. In a separate larger bowl, add the chicken and toss well with ¼ cup of the sauce. Let the chicken marinate for 15 minutes or up to a day. When you're ready, thread 4 or 5 chicken pieces onto each skewer
Transfer the rest of the marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7-10 minutes. Set aside.
Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
Serve with lime wedges and the creamy avocado-cilantro sauce on the side.

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12 Stuffed Veggie Boats Under 350 Calories
by My Fitness Pal
Year Published: 2016

Stuffed veggie boats take clean eating to the next level. Simply stuff your favorite mash-up of and spices into a bell pepper, zucchini or any veggie on hand, and — voilà, — you've got yourself a flavorful and nutritious meal. Moreover, these recipes are fun and easy, so gather your kids in the kitchen for healthy cooking lessons!

1. Egg Potato Breakfast Boathttps://www.cookingclassy.com/lasagna-zucchini-boats/ | Clean Eating
What better way to start the morning than with a hearty baked potato and eggs? Fluffy Russet potatoes are stuffed with crispy turkey bacon and garlicky sautéed spinach, and you can turn up the heat with your favorite hot sauce or chopped fresh jalapeños. Save time in the morning by baking and scooping out the potatoes up to two days in advance. Recipe makes 4 servings at 1 stuffed potato each.

Nutrition (per serving): Calories: 314; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 223mg; Sodium: 477mg; Carbohydrate: 50g; Dietary Fiber: 6g; Sugar: 5g; Protein: 22g

2. | Cooking Classy
Zucchini replaces noodles in this classic dish, making it a great low-carb alternative. The zucchini is loaded with a creamy ricotta-parsley mixture and meaty marinara for a meal your family is bound to rave about for days. Freeze a batch so that you can whip up a nutritious dinner even on the busiest weekdays. Recipe makes 8 servings at 1 zucchini boat each.

Nutrition (per serving): Calories: 220; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 61mg; Sodium: 417mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 2g; Protein: 18g

3. Mexican Zucchini Burrito Bowls| Making Thyme for Health
A spicy veggie paradise stuffed into a zucchini boat and topped with ooey-gooey cheese? Yes, please — this is a cruise we would like to sail on! If you're not a fan of spicy, swap out the jalapeño for sweet bell pepper. Recipe makes 8 servings at 1 boat each.

Nutrition (per serving): Calories: 203; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 18mg; Sodium: 428mg; Carbohydrate: 27g; Dietary Fiber: 7g; Sugar: 6g; Protein: 10g

4. Bell Pepper Nacho Boats | SkinnyMs.
Save yourself some stress, and take these bad boys to your next potluck. These nacho boats are healthy, easy and — best of all — half the ingredients are likely to be in your kitchen already. Recipe makes 9 servings at 2 boats each.

Nutrition (per serving): Calories: 145; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 50mg; Sodium: 293mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 13g

5. Stuffed Butternut Squash | Dietitian Debbie Dishes
If you can't get enough veggies, check out this recipe for stuffed butternut squash. This Mediterranean-inspired recipe features baked butternut squash filled with fluffy quinoa, Brussels sprouts, olives and feta cheese. It's a terrific option for meatless meals. Recipe makes 4 servings at 1/4 squash each.

Nutrition (per serving): Calories: 321; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Cholesterol: 22mg; Sodium: 299mg; Carbohydrate: 45g; Dietary Fiber: 7g; Sugar: 7g; Protein: 7g

6. Ground Turkey Stuffed Tomato | MyFitnessPal's Original Recipes
Lean ground turkey and couscous are seasoned with Mediterranean flavors then baked in a tomato shell. This dish is great for the summer, when ripe tomatoes are in abundance, but you can also make it all year round. To make this meal more energizing, serve with a whole-grain dinner roll for more calories and carbs. Recipe makes 4 servings at 2 stuffed tomatoes each.

Nutrition (per serving): Calories: 255; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 43mg; Sodium: 356mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 11g; Protein: 11g

7. Cheddar and Sausage Stuffed Zucchini Boats | The Garlic Diaries
Unlike spaghetti squash, zucchini doesn't need to be cooked ahead of time — just slice it right down the middle, scoop out the insides and stuff — then these vessels are ready to go! Each bite explodes with savory flavors of seasoned turkey, caramelized onion and melted cheddar cheese. Recipe makes 4 servings at 1 zucchini boat each.

Nutrition (per serving): Calories: 336; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 8g; Cholesterol: 94mg; Sodium: 404mg; Carbohydrate: 8g; Dietary Fiber: 3g; Sugar: 4g; Protein: 27g

8. Mediterranean Quinoa Lettuce Boats | Little Broken
Taste the Mediterranean coast wherever you are with this colorful dish. Fragrant parsley, fresh mint and salty feta are tossed with diced veggies and wrapped in crisp lettuce for a satisfyingly crunchy appetizer or meal. Tastier over time, this zesty quinoa salad can be made in advance for quick grab-n-go lunches. Recipe makes 4 servings at about 1 1/2 cup quinoa mixture each.

Nutrition (per serving): Calories: 251; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 11mg; Sodium: 328mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 4g; Protein: 7g

9. Fiesta Quinoa Lettuce Boats | Begin within Nutrition
Light and fresh with a pinch of spice, this quinoa filling is mixed with an assortment of summer veggies and topped with buttery avocado. Have a fiesta any day (and every day) with this party-worthy lettuce boat recipe! Recipe makes 10 servings at 1 lettuce boat each.

Nutrition (per serving): Calories: 220; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 13mg; Carbohydrate: 28g; Dietary Fiber: 6g; Sugar: 5g; Protein: 7g

10. Veggie-Stuffed Eggplant | Taste of Home
Healthy dinners don't have to be complicated. This convenient, versatile dish works great with any veggies in the fridge and, with less than 25 minutes of prep, it's extremely easy to make! Recipe makes 2 servings at 1/2 stuffed eggplant each.

Nutrition (per serving): Calories: 186; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 2mg; Sodium: 363mg; Carbohydrate: 35g; Dietary Fiber: 12g; Sugar: 16g; Protein: 11g

11. Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish | Cooking Light
A nutty tahini sauce paired with a lemony relish make this falafel-stuffed eggplant undeniably tasty. This masterpiece makes vegetables taste so good, even your picky eaters will be asking for more! Recipe makes 4 servings at 1/2 stuffed eggplant each.

Nutrition (per serving): Calories: 308; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 106mg; Sodium: 450mg; Carbohydrate: 34g; Dietary Fiber: 11g; Sugar: 6g; Protein: 12g

12. Cheddar Quiche Potato Skins | Maebells
Serve up quiche in a rustic potato boat for your next brunch party. The potato skin is baked to a crisp then filled with eggs topped with bits of bacon, green chili peppers and cheese. These quiche potato skins can be made ahead and reheated for a quick breakfast, too. Recipe makes 10 servings at 1/2 potato each.

Nutrition (per serving): Calories: 185; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 114mg; Sodium: 473mg; Carbohydrate: 14g; Dietary Fiber: 1g; Sugar: 1g; Protein: 13g

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Cashew King Bars
by Megan Olson
Year Published:

When it comes to nuts, cashews are king - and these chocolate-covered cashew bars prove it!

Cashews are loaded with healthy protein and magnesium, making them perfect for an energy-boosting breakfast. When blended, cashews take on a creamy, decadent texture unrivaled by any other nut.

These snack bars have another power ingredient in them: figs! When combined with cashews, coconut flakes and a small amount of water, they help everything stick together. They also add an amazingly sweet taste that's perfect for these raw bars.

Click HERE for the full recipe.

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Sweet Potato Cranberry Breakfast Bars
by Felicia Lim
Year Published:

These naturally sweetened bars are filled with nourishing ingredients for a quick, on-the-go breakfast.

There's nothing better than waking up to a chewy batch of protein-rich breakfast bars. Try making a big batch of these over the weekend and enjoy them for a grab-and-go snack during the week.

To make these cranberry breakfast bars, mix with melted coconut oil, , and eggs until they are well combined. In another bowl, sift almond meal, coconut flour, and baking soda together, then pour the dry ingredients into the sweet potato mixture and mix to form a batter.

Click HERE for the full recipe.

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No-Bake 4 Ingredient Paleo Bounty Bars
by Megan Olson
Year Published:

Bite into these Paleo Bounty Bars covered with dark chocolate for a sweet, no-bake treat!

This Bounty Bar knock-off recipe proves that chocolate and coconut are meant to go together. Plus, since they're no-bake, these chocolate-covered treats come together quickly and easily.

Start by making the coconut layer. Mix coconut butter, honey and unsweetened coconut flakes together, then chill in the refrigerator for 20 minutes to harden.

Click HERE for the full recipe.

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Blueberry Ice Cream (Dairy Free, Paleo)
by Katja Heino
Year Published:

BLUEBERRY ICE CREAM (DAIRY FREE, PALEO)

Curious about gelatin and how it can help heal your body? Gelatin has been shown to help with digestive issues, to reverse inflammation and food allergies, soothe joint pain, boost energy, help damaged skin, hair, and nails and so much more. Learn more about the health benefits of gelatin and how to incorporate it into your life daily in GELATIN SECRETS.

Click HERE for the recipe.

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AIP Cheese (Dairy Free, Nut Free, Soy Free)
by Jaime Hartman
Year Published:

Click HERE for the full recipe.

Let's just say that I have a complicated relationship with the official food of my childhood home state of Wisconsin. I can eat a couple bites here and there of the good quality stuff and I feel fine, but the problem is that I love it too much to ever stop at just a couple bites… and after a couple bites, my body no longer feels fine. I'll spare you the gory details, but will tell you my physical reaction brings meaning to the phrase “cutting the cheese”!

Turns out, I may not be alone. According to at least one medical doctor, the protein fragments in casein that our body doesn't break down attach to opiate receptors in your brain, which is why some of us crave cheese and have a tendency to overdo it. And for a person like me who is both lactose intolerant and has an autoimmune disease that may be aggravated by the protein in dairy, that is an addiction I need to break!

Dairy and the Paleo Autoimmune Protocol (AIP)

Although some people are able to eventually reintroduce forms of dairy in their diet, it is initially eliminated on the paleo autoimmune protocol (AIP). According to Sarah Ballantyne, PhD, dairy leads to increased intestinal permeability (colloquially known as “leaky gut”), is a highly allergenic food, and is a potential gluten cross-reactor (that means that in the bodies of some people with gluten intolerance, dairy provokes the same response). There are arguments in favor of consuming dairy, provided you tolerate it and she summarizes all of that nicely in this post called The Great Dairy Debate.

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Homemade Cinnamon Toast Crunch with Almond Flour
by Jennafer Ashley
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Grab a spoonful of this Cinnamon Toast Crunch cereal that's completely free of refined sugar and wheat!

If you've ever read the ingredients list on the back of a cereal box, you'll find that even the ones that claim to be healthy are laden with sugar and preservatives. Luckily, this Paleo Cinnamon Toast Crunch recipe lets you have your cereal and eat it too!

Almond flour makes up the base of this recipe. It's gentle on your tummy compared to wheat flour, and offers vitamin E, protein and fiber to boot. Note: Be sure to use almond flour, not almond meal, for a finer texture.

Click HERE for the full recipe.

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Keto "PB&J"
by Jennafer Ashley
Year Published:

Filled with real raspberries and creamy almond butter, these keto “PB&J” cups are a healthy, guilt-free treat!

Almond butter and a sugar-free homemade jam combine with coconut oil for an energy-filled snack!

Almond butter replaces the peanut butter in these “PB&J” cups, as it contains more cell-repairing phosphorus and twice the bone-building magnesium that peanut butter offers.

Click HERE for the full recipe.

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Sweet Potato Mac N' Cheese
by DETOXINISTA
Year Published: 2017

A creamy, dairy-free "cheese" sauce that's perfect over noodles or veggies!

Click HERE for the full recipe.

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Four Ingredient Vegan Pumpkin Pie
by Healthy Happy Life.com
Year Published: 2011

This four-ingredient pie filing tastes amazing. Thick and rich with a pumpkin spice maple flavor that tastes just as classic pumpkin pie should. The secret ingredient is again - those soaked cashews - I kept those from last year's recipe.

..but wait, there's more!..

Click HERE for the full recipe.

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Clean Green Bean Casserole (Vegan, Paleo)
by DETOXINISTA
Year Published: 2017

Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow!

Click HERE for the full recipe.

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Rosemary Sweet Potato Fries
by DETOXINISTA
Year Published: 2017

Fresh rosemary elevates classic sweet potato fries to a whole new level of deliciousness! Plus, since these fries are baked, and not fried, you won't have to deal with greasy fingers or heart burn later!

Click HERE for the full recipe.

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Harvest Breakfast Cookies (Vegan, Paleo)
by DETOXINISTA
Year Published: 2017

Featuring ripe bananas, pumpkin puree and plump raisins, plus a dash of Fall spices, these cookies are bursting with flavor and are perfect for the upcoming chilly weather ahead. Because they are made with coconut flour, they are softer and more fragile than traditional cookies, but stay nice and moist when stored in the fridge.

Click HERE for the full recipe.

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Tomato-Less Marinara Sauce (Nightshade-Free, AIP)
by DETOXINISTA
Year Published: 2017

With nightshades becoming a more common food sensitivity these days, many might find themselves looking for an alternative to their favorite tomato-based condiments and sauces, like this marinara sauce.

If you're not familiar with nightshades, they are a family of plants that contain certain compounds, like lectins and saponins, that can make them problematic, particularly for those dealing with autoimmune disease. These plants include tomatoes, bell peppers, hot peppers, paprika, goji berries, eggplant, and potatoes, among others. (For a complete list, see this post by The Paleo Mom.) A growing number of people seem to be trying out the Autoimmune Protocol, which advocates avoiding nightshades, among other gut irritants, so I wanted to make a marinara sauce that could be enjoyed without the use of tomatoes, bell peppers, alcohol, or added sugars.

Made with a simple blend of carrots, onions, lemon, garlic, and a beet for its red hue, this sauce is as easy and healthy as it gets, and it is just as satisfying as a traditional red sauce. I'm actually surprised by how much I like it!

Click HERE for the full recipe.

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Vegan French Silk Pie (Paleo & Soy-Free)
by DETOXINISTA
Year Published: 2017

A truly authentic tasting French Silk Pie made without eggs, dairy, or soy!

Click HERE for the recipe.

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Cauliflower Pizza Crust
by DETOXINISTA
Year Published: 2017

This cauliflower pizza recipe is as FAST as it gets, and has a truly bread-like texture!

Click HERE for the full recipe.

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Stuffed Kabocha Squash (Vegan and Paleo)
by DETOXINSTA
Year Published: 2017

Stuffed Kabocha Squash (Vegan & Paleo)

An easy plant-based meal to use up any veggies you have on hand!

Click HERE for the recipe.

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2-Ingredient Detox "Spaghetti"
by DETOXINISTA
Year Published: 2017

I don't know about you, but sometimes cooking sounds SO unappealing. There are days that I just want to eat something comforting fast, but I don't want to resort to take-out and feel even more sluggish later. That's when I turn to this 2-Ingredient Detox Spaghetti, because it literally takes me about 10 minutes to prepare and is ultra-comforting.

I realize that shredded cabbage does not have the same taste or texture of spaghetti, and it certainly won't fool anyone into thinking that they're eating real pasta, but that's not really the point of this quick recipe. When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti. It's a fast and delicious way to eat a large portion of veggies, and leaves me feeling satisfied without the need for pasta or any extra tools, like a spiralizer. If you keep a bag of shredded coleslaw mix on hand, this meal is truly only minutes away! To tell you the truth, I think I like it more than using real pasta.

Click HERE for the full recipe.

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Flourless Pumpkin Bars
by DETOXINISTA
Year Published: 2017

These Flourless Pumpkin Bars are naturally gluten-free, with a moist and fluffy texture. No one will believe that they're a healthier treat!

Grain-Free Pumpkin Bars

These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they're grain-free-- or any "healthier" than the traditional version, for that matter.

Click HERE for the recipe