Healthy Recipes

These recipes have all been tested by me personally. If I find something I like, then I love to share! :)


Spinach-and-Feta Omelet

As I've stated before, I'm not much of a cook. But I found this recipe and thought I'd give it a try. If you like Spinach and Feta then you will LOVE this. If you don't like the Spinach or Feta then I would deff pass on this one. But it was fast and easy and I didn't even burn it! lol....
Makes: 2 servings
Start to Finish: 20 minutes
Spinach-and-Feta Omelet


  • 1  cup  refrigerated or frozen egg product, thawed
  • 1/8  teaspoon  salt
  •   Dash  ground black pepper
  •     Nonstick cooking spray
  • 1  cup  sliced fresh mushrooms
  • 1  medium  onion, chopped
  • 2  teaspoons  olive oil or canola oil
  • 2  cups  lightly packed fresh baby spinach
  • 1/4  cup  crumbled feta cheese (1 ounce)


In a small bowl, whisk together egg, salt, and pepper; set aside. Lightly coat an 8-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and onion to hot skillet; cook and stir until onion is tender. Remove vegetables from skillet; set aside.
Add 1 teaspoon of the oil to skillet; heat over medium heat. Add half of the egg mixture to skillet and immediately begin stirring gently with a wooden or plastic spatula. Stir continuosly until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring and cook for 30 to 60 seconds more or until egg mixture is set and shiny.
Spoon half of the mushroom mixture across one side of the cooked egg mixture. Top with 1 cup of the spinach and 1 tablespoon of the feta cheese. Loosen omelet edge from skillet. Fold unfilled side over the filling. Cook about 1 minute more or just until spinach starts to wilt. Slide omelet onto serving plate; cover and keep warm. Repeat to make a second omelet.
To serve, sprinkle omelets with the remaining 2 tablespoons feta cheese.

Nutrition Facts

  • Servings Per Recipe 2 servings
  • Calories178,
  • Total Fat (g)8,
  • Saturated Fat (g)3,
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)13,
  • Sodium (mg)562,
  • Carbohydrate (g)11,
  • Total Sugar (g)5,
  • Fiber (g)2,
  • Protein (g)17,
  • Percent Daily Values are based on a 2,000 calorie diet

***I got this recipe from!***


                                 ~Pico De Gallo~
                            Authentic Mexican Salsa

This recipe is easy, fast and delicious!
Of course it's great with tortilla chips but it's also great on grilled chicken or with omlets.

Takes app. 10 minutes to prepare.

    3 large diced tomatoes 1 diced medium sized onion 1/4 bunch of cilantro (use more or less depending on your taste) juice of half a lemon 1/2 teaspoon of minced garlic 1 tsp of salt 2 jalapenos (or more if you prefer it hotter) Optional ingredients (not included in nutrition facts) half a cucumber, peeled and diced,1 avocado, peeled and diced
        or one can of Black Beans or Corn.

1. Wash tomatoes and cilantro.
2. Dice tomatoes, onions, chop cilantro, jalapenos, and the optional ingredients (avocado, cucumber)
3. Put ingredients in a bowl.
4. Add salt, garlic, the juice of half a lemon. Mix it up and serve.

*Note: You can roast your tomatoes for great flavor.
heat up a frying pan or skillet on medium high heat. Place whole tomatoes in the cookware and toast the outside of it until the skin begins to break and split apart. Remove from heat and continue with step two.

Makes app. 8 servings


Here's a classic yummy recipe that I absolutely LOVE! You can substitute the mayo for low fat yogurt to save yourself some calories. But either way it's delicious! :)


Waldorf Salad Recipe

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
  • 1 sweet apple, cored and chopped
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • Salt
  • Pepper
  • Lettuce


In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Serves 2.

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 22.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 297.7 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.9 g

*****These are DELISH!!!!!!!!*****


Bacon Jack and Jalapeno Quesadillas

From Food Network Kitchens

Prep Time: 20 min Cook Time: 20 min Level: Easy
Serves:  4 servings, guacamole: 1 cup



  • 1 ripe Hass avocado, halved, seeded and peeled
  • 1 small tomato, diced
  • 2 scallions, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 to 2 tablespoons chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 1 small garlic clove, minced
  • Salt, to taste
  • 4 strips turkey bacon (about 3 ounces)
  • 6 scallions,(white and green parts) thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 (8-inch) multi-grain tortillas
  • 3/4 cup shredded reduced-fat Monterey jack cheese
  • 1/4 cup reduced-fat sour cream, optional
  • Cilantro, for garnish


Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.

Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.

Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.

To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.

Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.

Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream
Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg


Okay So I am starting to LOVE Turkey Burgers. And this recipe is easy and has alot of flavor too. You can try them on the new Earthgrain Tins. Their sort of like those thin bagels that have come out. But these are only 100 calories per bun and have alot of grains and other healthy ingredients.

Turkey Spinach Burgers- serves 5

1 lb ground turkey
10 oz frozen chopped spinach defrosted and drained
1/4 cup oat bran
1/4 cup chopped onion
1 T dried parsley
1 1/2 tablespoons Worcestershire sauce or Soy sauce

Combine all in large bowl. Divide into 5 burgers grill or broil 7 minutes on each side. Or bake in a 350 oven for 30 minutes.  (cooked burgers freeze well)
SOOO Easy and Good!!!!