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Healthy Cooking Plus

Healthy Cooking Magazine Recipe Index

Rate and review recipes from the current issue of Healthy Cooking

Recipes from the December/January 2013 issue

Christmas Banana Bread

This bread is a pretty addition to the table during the holidays. Cherries, walnuts and chocolate chips give fast festive flair to the loaf of moist banana bread. —Phyllis Schmalz, Kansas City, Kansas

Chunky Pepper Potato Soup

This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California

Cilantro-Basil Grilled Shrimp

With plenty of cilantro and basil in my garden and a bottle of tequila in the pantry, I knew just what to do to these shrimp. I think the crushed red pepper really gave it an extra kick! —Tami Penunuri, Leauge City, Texas

Company Green Salad

I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas

Couscous Meatball Soup

This soup is easy, healthy, full of flavor and great for a cold day. It's perfect with fresh crusty bread. &mdash:Jonathan Pace, San Francisco, California

Crab Cucumber Bites

I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. —Nancy Czarnick, Desert Hills, Arizona

Cranberry Mandarin Salad with Walnut Vinaigrette

I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin

Cranberry-Pear Coffee Cake

This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on hand. —Beverly Lovegrove, Winnipeg, Manitoba

Cranberry-Pineapple Gelatin Mold

This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio

Creamy Orange Smoothies

I love the combination of orange juice and mandarins blended with cream cheese and yogurt. Because smoothies are so filling, you can serve these as shooters with brunch, so everyone gets a taste. —Roxanne Chan, Albany, California

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