Healthy Eating Recipes

Posts Tagged ‘healthy eating recipes’

Green Chile Wontons Tspn00b

4 c Monterey Jack cheese;shred
2/3 c Green chiles; diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins;thawed
1 Peanut oil
Salt Combine cheese, chiles, and pepper; stir well. Working with
one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in
center of each wonton. Moisten edges of wonton lightly with water.
Fold wonton in half to form a triangle, pressing edges together to
seal. Repeat procedure with remaining wonton skins and cheese
mixture. Chill 20 min. Fry wontons in a small amount of hot oil
(375) until golden brown, turning once. Drain on paper towels.
Sprinkle with salt. Serve with avacado dip. Yield: 6 1/2 doz. LISA
CRAWELY TSPN00B

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Spaghetti with Garlic and Oil I

1 lb Spaghetti, cooked
1/2 c Olive oil
1/4 c Grated Parmesan cheese
1/4 c Fresh parsley, cut
2 Garli cloves, minced
Salt/pepper
Keep 1 c of spaghetti water. Using small skillet or saucepan,
put olive oil, garlic, parsley, and pepper. Cook over low flame
until garlic is slightly brown, do not overcook. Remove from heat
and pour over cooked spaghetti. Sprinkle with grated cheese. Add
some spaghetti water, if pasta is dry.

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Vermont Pumpkin Walnut Cheesecake

1 pk (6 ounces) zwieback
-crackers, crushed (1 1/2 -cups) 1/2 c Granulated sugar
6 tb Butter, melted
3 pk (8 ounces each) cream
-cheese, softened 3/4 c Granulated sugar
3/4 c Firmly packed light brown
-sugar 5 Eggs
1 cn (16 ounces) pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Walnut Topping (recipe -follows) 1. Blend zwieback crumbs, the
1/4 cup sugar and the butter in a medium-size
bowl. Press firmly over bottom and up side of a lightly buttered
9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl
with electric mixer at medium speed until smooth. Add sugars
gradually, beating until well mixed. Beat in eggs one at a time,
until mixture is light and fluffy. Beat in pumpkin, pumpkin pie
spice and heavy cream at low speed. Pour into prepared pan. 3. Bake
in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove
cake from oven; sprinkle with Walnut Topping; bake an additional 10
minutes. Cool cake on wire rack; refrigerate for several hours, or
overnight. Garnish with whipped cream and pecans, if you wish.
WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup
firmly packed light brown sugar in a small bowl: mix well until
crumbly. Blend in 1 cup coarsely chopped walnuts.
Makes 16 servings. Recipe From: Family Circle (date
unknown)