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

Spiced Party Peanuts

Also a great gift, these seasoned nuts have just the right blend of spices, sugar and heat to kick up a party. —Cynthia DeVol, Pataskala, Ohio

Spinach Dip-Stuffed Mushrooms

I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario

Spinach Pantry Souffle

We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. —Diane Conrad, North Bend, Oregon

Steak San Marino

As a busy pastor's wife and mother of three under two (twin boys and a baby girl), this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my toddlers gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa

Sunday Herbed Pot Roast Soup

I love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. —Deonna Weight, Kearns, Utah

Sweet Potato Pie Ice Cream

The real inspiration for this dessert was my craving for pumpkin pie. I decided to experiment, and this creamy confection was the result. You can also add cinnamon, nutmeg or allspice. —Rebecca Lyne, Mequon, Wisconsin

Taco Pizza Grande

This has been family favorite for years. Everyone can help prepare the pizza—from the homemade dough to the customizable toppings. —Marla Alexander, Beloit, Wisconsin

Tangy Beef Chili

Not only is this delicious chili quick to make, the blue cheese wedge adds a creamy, tangy accent. —Luann Maner, Taylor, Arizona

Tart Cranberry Quick Bread

My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. —Karen Czechowicz, Ocala, Florida

Turkey Enchilada Stack

As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama

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