Whats Cooking – the Healthy Edition

posted 3 years ago in Cooking
Post # 3
2319 posts
Buzzing bee
  • Wedding: October 2013

Baked (and breaded) tilapia filets and veggies 🙂

Post # 4
753 posts
Busy bee
  • Wedding: June 2013

Ground Turkey Taco Chilli!! 🙂 

Post # 5
683 posts
Busy bee
  • Wedding: February 2012

For lunch today I had a twice baked potato with goat cheese and dill. Ok maybe not super healthy but it didn’t demolish my WW points for today!

Hmm, for dinner, I haven’t exactly planned that out but I have broccoli I need to use so I’ll probably make some broccoli mac ‘n cheese (Skinnytase recipe here) with I don’t know what yet!

I could use some new ideas myself, so I’m interested in other replies!!


Post # 6
1626 posts
Bumble bee
  • Wedding: November 2013

Hahaha, I’m having potato cheddar soup tonight (not healthy!!)

But one of my go-to healthy recipes is lemon & garlic tilapia with brown rice and wilted garlic spinach. 🙂 Be forewarned: citrus makes garlic turn blue. I did not know that prior to making that dish, lol.

I also often like to make turkey burgers if I’m feeling like junk food. But I always serve with something green.

Post # 7
10748 posts
Sugar Beekeeper
  • Wedding: February 2014

Leftover ground turkey tacos! That’s kind of healthy… kind of because I load them with cheese. 

Post # 8
2915 posts
Sugar bee
  • Wedding: August 2013 - Wynn Las Vegas

Chicken or fish tacos using romain lettuce as a shell! They taste just as good, if not better!

Post # 10
1951 posts
Buzzing bee
  • Wedding: February 2014

We made Posole the other night using a Cooking Light recipe. We definitely made some changes (like adding in more chipotle in adobo and hominy) and topped it with cilantro, avocado and some corn and black bean salsa (that I made.)

It’s the perfect meal for colder days, and we’ve definitely had some recently. I thought it was supposed to be summer!

Here’s the recipe: http://www.myrecipes.com/recipe/superfast-chicken-posole-10000002001871/

Post # 11
507 posts
Busy bee
  • Wedding: May 2013

Last night I made stuffed baked chicken (spinach, onions, low fat cheese, and garlic in the stuffing) I sprinkled Italian Seasoning and Red Pepper Flakes on the top. 425 degrees for 25-30 mins (until the chicken is done – cut in thickest part to test and make sure it’s no longer pink). I literally developed this recipe on the fly last night because we barely had anything in the fridge. It actually came out really tasty!! 

Some other go-to favorites include:

– roasted veggie enchillada casserole

– grilled squash ribbons and proscuitto

– maple glazed pork tenderloin with roasted brussel sprouts

– brown butter skate with pilaf

– ground turkey orzo and low fat feta stuffed peppers

Post # 12
2696 posts
Sugar bee
  • Wedding: June 2012


I eat this once a week. It’s so yummy:

-Take 1 spaghetti squash.
-Poke some holes in it, bake in the oven at 425 intil easily pricked with fork (usually 45min to an hour. I find it easier to put the whole thing in the oven, but you can cut it in half and remove the seeds first before baking too.
-Remove seeds if you used the whole baking process.

-Take a fork and rake it accross the squash insides, it will begin to separate like spaghetti. Put all the strands in a bown and set aside.

-In a pan, saute onion, garlic, shallots, mushrooms and whatever else you like in a spaghetti-like dish. Once your extras are cooked, add spaghetti sauce and heat until hot.

-Stir sauce into squash, add parmesan if you like..and enjoy!

Post # 13
1372 posts
Bumble bee
  • Wedding: June 2015

Go to Recipes:

Mexican Baked Beans and Rice:

Put 2 cups water, 1 cup rice, 1 cup tomato sauce (homemade spagheti or pizza sauce works geat!) some garlic powder, cumin, salt, pepper and chili flakes. Cook it like you would cook rice. While the rice cooks, steam some chard or spinach in a pan, add the beans, some homemade taco seasoning and a generous spoon of yogurt (I use dairy free coconut milk yogurt) heat, mix/semi mash and when the rice is done, mix it al together, add some salsa and throw it in a casserole dish to bake. Easy, healthy and seriously delicious! Serve with a big salad for a perfect meal!

‘Alredo’ Sauce:

Found this recipe yesterday, tried it, LOVE it! So simple. Chop a rutabaga, a sweet potato and the white part of a leek. Throw it in a baking dish, pour a can of coconut milk over it and bake for an hour at 350. When its done, let it cool a bit and then blend it. Season to taste (I did my usual garlic, salt, ppper and chili powder flakes) Serve over pasta with a salad on the side!

More to come later, lots to do no time to type!

Post # 14
2079 posts
Buzzing bee
  • Wedding: March 2013

@hopefloats:  What do you guys like? Chicken, fish, beef? Spicy, Italian?

Post # 15
3831 posts
Honey bee
  • Wedding: September 2012

Tonight, I’m using up some leftovers/produce – so it’s an italian zucchini casserole. I’m planning on layering zuchinni & tomato sauce (made a few days ago), topping it with some leftover part-skim mozzarella and baking it.


Post # 16
1067 posts
Bumble bee
  • Wedding: September 2014

@classical_wolf:  Mmmmmmmmmmmmmmm! I am on such a tilapia kick lately! I can’t get enough!

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