NewLeaf
New member
I thought I'd post a few recipes from my favorite healthy cookbook for Hypo Hippo and a few others! 
I hope someone finds use of these as much as I have. I think they're still really tasty, and much healthier than before.
Macaroni Chili
12 oz. ground beef (85% lean)
3/4 cup chopped onions
1 clove garlic, minced
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 (8-oubce) can stewed tomatoes (with juices), chopped
3/4 cup macaroni
1/4 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1/3 cup finely shredded reduced fat sharp cheddar cheese
In a large skillet, cook the ground beef, onions and garlic until the beef is browned, stirring occasionally. Drain and discard the fat and juices.
Stir in beans, tomato sauce, tomatoes (with juices), macaroni, water, chili powder and cumin. Brging to a boil, then reduce the heat. Cover and simmer for 10 minutes. Stir well, then cover and simmer about 10 minutes more or until the macaroni is tender but firm. Sprinkle with the cheese. Cover and heat over low heat just until the cheese is melted., Makes 6 servings.
Before After
Calories: 380 280
Fat (g.) 20 11
% Cals Fat 47% 33%
Cholestorol (mg) 78 43
Garden Vegetable Pizza
Crust
2 cups all purpose flour
1 cup whole-wheat flour
1 pkg active dry yeast
1 cup warm water (120-130degrees)
2 teaspoons cornmeal
Topping
1 cup pizza sauce
3 cups (12oz) finely shredded reduced fat mozzarella cheese
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1/3 cup snipped fresh basil (optional)
To Make the Crust: In a large bowl, stir together 1 cup of the all-purpose flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water. Beat with an electric mixer on low speed for 30 seconds, scrapin gthe sides of the bowl constantly. Then beat on high speed for 3 minutes.
Using spoon, stir in the reamining 3/4 cup of whole-wheat flour. Then stir in as much of the reamining 1 cup of all-purpose flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the reamining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (This kneading step will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let rest for 10 minutes.
Meanwhile, preheat the oven to 425 degrees. Lightl spray two 12" round pizza pans with no-stick spray. Sprinkle each pan with 1 teaspoon of the cornmeal.
On a lightly floured surface, roll each portion of the dough in a 13" circle. Transfer the dough to the pans. Build up the edges slightly (Do not let rise.) Bake about 12 minutes or until lightly browned.
To make the topping: SPread the pizza suace on top of the hot crusts. Sprinkle with the red and green peppers, mushrooms and basil. Then top with the cheese. Bake for 10 to 15 minutes more or until the cheese is melted and bubbly., Makes 2 (12") pizzas; 6 servings.
Before After
Calories 710 433
Fat(g) 39 12
% Cals from fat 49% 24%
Cholestoral(mg) 105 33
Thats it for now
I hope someone finds use of these as much as I have. I think they're still really tasty, and much healthier than before. Macaroni Chili
12 oz. ground beef (85% lean)
3/4 cup chopped onions
1 clove garlic, minced
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 (8-oubce) can stewed tomatoes (with juices), chopped
3/4 cup macaroni
1/4 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1/3 cup finely shredded reduced fat sharp cheddar cheese
In a large skillet, cook the ground beef, onions and garlic until the beef is browned, stirring occasionally. Drain and discard the fat and juices.
Stir in beans, tomato sauce, tomatoes (with juices), macaroni, water, chili powder and cumin. Brging to a boil, then reduce the heat. Cover and simmer for 10 minutes. Stir well, then cover and simmer about 10 minutes more or until the macaroni is tender but firm. Sprinkle with the cheese. Cover and heat over low heat just until the cheese is melted., Makes 6 servings.
Before After
Calories: 380 280
Fat (g.) 20 11
% Cals Fat 47% 33%
Cholestorol (mg) 78 43
Garden Vegetable Pizza
Crust
2 cups all purpose flour
1 cup whole-wheat flour
1 pkg active dry yeast
1 cup warm water (120-130degrees)
2 teaspoons cornmeal
Topping
1 cup pizza sauce
3 cups (12oz) finely shredded reduced fat mozzarella cheese
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1/3 cup snipped fresh basil (optional)
To Make the Crust: In a large bowl, stir together 1 cup of the all-purpose flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water. Beat with an electric mixer on low speed for 30 seconds, scrapin gthe sides of the bowl constantly. Then beat on high speed for 3 minutes.
Using spoon, stir in the reamining 3/4 cup of whole-wheat flour. Then stir in as much of the reamining 1 cup of all-purpose flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the reamining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (This kneading step will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let rest for 10 minutes.
Meanwhile, preheat the oven to 425 degrees. Lightl spray two 12" round pizza pans with no-stick spray. Sprinkle each pan with 1 teaspoon of the cornmeal.
On a lightly floured surface, roll each portion of the dough in a 13" circle. Transfer the dough to the pans. Build up the edges slightly (Do not let rise.) Bake about 12 minutes or until lightly browned.
To make the topping: SPread the pizza suace on top of the hot crusts. Sprinkle with the red and green peppers, mushrooms and basil. Then top with the cheese. Bake for 10 to 15 minutes more or until the cheese is melted and bubbly., Makes 2 (12") pizzas; 6 servings.
Before After
Calories 710 433
Fat(g) 39 12
% Cals from fat 49% 24%
Cholestoral(mg) 105 33
Thats it for now