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CAKE/ICE CREAM DESSERTS FROM A FREEZER TRAY
Yield: 6 Servings

1 1/2 Tablesp. sherry, and another
-1/2 pt. ice cream. Freeze.
-Serve sliced,

The freezer tray of your automatic refrigerator makes wonderful
cake-and-ice-cream specialties in jig time.

FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream.
Split ladyfingers, sprinkle generously with rum- arrange crosswise,
with flat sides down, on ice cream. Freeze. Before serving, spread
generous layer whipped cream over ladyfingers. Serve sliced.

BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of
bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice
cream. Freeze. Serve sliced, with butterscotch sauce and toasted
almonds.

CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into
1/4"-thick slices. Use to line bottom and sides of tray. Sprinkle
with 2 tablesp. sherry; then spread with 1/2 pt. chocolate ice cream.
Top with rest of cake, with whipped cream. Makes 6 servings.

FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips
with layers of vanilla, coffee, chocolate, butter-pecan, or
strawberry ice cream, ending with cake. Sprinkle with 1/4 cup rum.
Freeze. Serve sliced with crushed berries and bottled eggnog sauce or
custard sauce flavored with rum.



1636

OLIVE GARDEN HEART HEALTHY CHICKEN/PASTA
Yield: 4 Servings

-WALDINE VAN GEFFEN
-VGHC42A-----
8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast; boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 ts Olive oil -- or
-Vegetable spray
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated

Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy
skillet over medium heat, add the oil or vegetable spray and saute
the garlic, stirring constantly, until it is white. Don't allow it to
brown. Add the spinach and nutmeg or mace, salt and pepper. Add the
chicken pieces to the spinach, stir and turn and add a small amount
of the reserved cooking broth. Stir and turn the spinach until it is
hot, adding broth as necessary. Remove pasta and immediately drain.
Add the shells into the spinach mixture and blend well. Serve
immediately with Parmesan.



2352

POTATO PANCAKES (LATKES) (HEALTHY HEART)
Yield: 4 Servings

1 1/2 c Shredded potato (can use
Frozen "Simply Potato"
Shreds)
2 tb Oat flour (or 2T rolled oats
Milled into flour)
1/4 c Chopped onion (or 4T dried
Onion)
1/4 c Water
pn Salt, fresh ground black
Pepper

Mix flour and water, add onions and potato. Add a bit more water if
needed to form thick pancake batter. Fry till golden brown with some
darker spots in non-stick pan with a 1/2 second spray of Pam. Serve
with applesauce. Makes 4 large pancakes.

From the Healthy Heart Handbook.

I've had very good results with the plastic bags of frozen Simply
Potato, a shredded potato that is the only one I could find without
added oil. More costly than shredding your own potato, it saves time
and also makes excellent hash browns (add onions, fry in non-stick
pan, no oil).

Putting a little rolled oats into a blender or coffee mill makes oat
flour in a jiffy. No need to go out and buy and store oat flour.





14052

CHUCK WOOLERY'S HEALTHY CHICKEN BURGERS
Yield: 4 Sandwiches

----------------------WALDINE VAN GEFFEN VGHC42A----------------------
1 lb Ground chicken or turkey
1/2 c Plain bread crumbs
1/4 c Apple sauce
1/4 c Yellow onion; mince
1/4 c Parsley; chop
1 ts Lea & Perrin
1 ts Lemon juice
Salt and pepper

Combine all ingredients and shape into patties. Grill, broil or saute
about 4-5 minutes per side. Serve with Christina Ferrare's No-Fat
Sauce.



14385

Recipe Books

ROB WELLER'S HEALTHY CHICKEN FAJITAS
Yield: 4 Servings

-CHICKEN FILLING-
1 lg Plump chicken breast
1/2 c Celery (tops and tender,
-inside stalks)
1/2 md White onion
2 Or 3 peppercorns
2 tb Olive oil
1 Red pepper
1 Yellow pepper
1 1/2 lg Red onions
1/2 c Chopped cilantro leaves
Salt to taste
Pepper to taste

-BEAN FILLING-
1 lb Bag of pinto beans (red or
-pink)
8 c Water
Salt to taste
1/4 Onion
1/4 c Olive oil

Poach chicken with celery tops, onions and peppercorns. Cook for
about 15 minutes. Let cool and remove skin. When chicken is skinned,
slice or shred, then saute with olive oil in wok or large skillet
until barely browned around the edges. Next add red and yellow
peppers and red onions. Toss and saute for about 10 minutes. Watch
closely so that peppers don't go limp. Add cilantro leaves. Remove
from heat. Add salt and pepper to taste. Combine with beans (see
below). Place in tortillas, top with salsa and serve.

Cook beans in water for approximately 1 1/2 hours on medium heat.

Make sure that beans are completely covered in water. Stir
occasionally. Beans will absorb liquid and become soft. Add more
water if needed. Add salt when beans are thoroughly cooked. Remove
from heat. Add chopped onion. (Onions will cook from the heat of the
beans.) Drizzle with olive oil. Let sit.

TORTILLAS: Warm six large flour tortillas in microwave on high (in
large zip lock bag to preserve moisture) for about 30 seconds.

SALSA: Two large, peeled and chopped tomatoes.

Serves 4.





21541

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