Archive for “Healthy Recipes” Category

Peach-Blueberry Cobbler

July 7th, 2007



  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1/2 teaspoon grated lemon rind
  • 1/4 salt
  • 3 cups chopped peeled peaches
  • 2 cups fresh blueberries
  • 1 Tablespoon fresh lemon juice
  • Cooking Spray


  • 1 1/3 cup flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 salt
  • 3 Tablespoons chilled butter
  • 2/3 cup low fat buttermilk
  • 1 1/2 Tablespoon turbinado sugar

1. Preheat oven to 400 degrees.

2. Prepare filling: Combine first 4 ingredients in a large bowl. Add peaches, blueberries and juice. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes.

3.Prepare topping: Lightly spoon 1 1/3 cups flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder and salt, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

4. Remove baking dish from oven; drop dough onto peach mixture to form 8-10 rounds. Sprinkle dough evenly with turbunado sugar. Bake at 400 degrees for 25 minutes until bubbly and golden. Yeilds 8-10 servings.

Substitutions and suggestions:

Don’t have buttermilk? Try Dannon plain or peach fruit on the bottom yogurt.

Try mixture of peaches and nectarines for added sweetness.

This is a quick and easy recipe and was featured in Cooking Light July 2007. It was a big hit in the office.


  • 1/4 cup low sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 pound pork tenderloin, cut into 1/4 inch thick slices
  • 4 cups green beans cut into 2inch pieces ( about 1 pound)
  • 1/2 teaspoon dark sesame oil
  • Cooking Spray
  • 1-2 tablespoons minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup fat free, less-sodium chicken broth
  • 2 cups hot rice
  • 1/4 cup chopped unsalted cashews, toasted


Prep time:20 minutes

Combine the soy sauce and cornstarch in a meduim bowl, add pork, stirring to coat. Cover and chill.

Place beans in a large saucepan of boiling water, cook 5 minutes. Drain beans, place into ice water. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; saute 1 minute. Add pork mixture; stir- fry 1 1/2 minutes. Stir in green beans; stir-fry 1 1/2 minutes or until pork is done. Stir in broth; reduce heat and simmer 2 minutes. Serve over rice;sprinkle with cashews.

***Optional substitute: 1/8 cup low-sodium soy sauce and 1/8 cup water

***Optional substitutes: sugar snap peas or pea pods

***Also great with the addition of fresh mushrooms and bean sprouts.

Spaghetti Squash Italiano

April 14th, 2007


  • 1 large or 2 small spaghetti squash
  • 1/2 stick melted butter
  • salt and pepper to taste
  • water as needed
  • 1 tsp. oregano, dry
  • 1 1/2 cups marinara sauce (or more if desired)
  • 2 cups mozzarella cheese – shredded
  • 1/2 cup parmesan cheese – grated
  • 1 Tbsp. pasrsely, dry flakes

Pre heat oven to 400 degrees.

Cut spaghetti squash lengthwise in half. Scrape out seeds and fibers with a spoon.

Paint insides of squash well with melted butter, then season with salt and pepper.

Place squash, cut side DOWN, in two baking pans (9″x13″), lightly sprayed with non-stick vegetable oil. Pour a small amount of wather (1 cup in each pan). Do not cover.

Bake 30-45 minutes or until tender when pierced with a fork.

Remove squash from the oven. Drain off any remaining water. Allow squash to cool at room temperature.

Using a large metal spoon, carefully scrape the stringy, inside flesh of the squash into a bowl. Be careful not to MASH the tender, spaghetti like flesh.

Portion squash into a medium sized casserole dish so that the squash is one to two inches deep. Carefully level the mixture and sprinkle with dry oregano.

Spread marinara sauce over the entire surface of the squash. Then sprinkle with shredded mozzarella cheese, grated parmesan cheese and finish with a sprinkle of dry parsley flakes.

Bake in 400 degree oven for approximately 20 minutes or until cheese is lightly browned and squash is thoroughly reheated.

Serves 4 to 6 people as a main dish.