Whether you are looking for some healthier recipes to try out for the family or just beginning to cook, we’ve got some delicious (and healthy) recipes for you to test out!
Sweet Chili Chicken Wraps
Try low-carb tortillas if you are watching your carb-intake and these regular wheat tortillas have too many carbs for your liking.
4 Tbsp light mayonnaise
2 tsp sweet chili sauce
Salt, to taste
Pepper, to taste
6 oz cooked chicken, shredded
4 Small wheat tortilla wraps
2 2” pieces of cucumber, peeled, deseeded, and cut into matchsticks
4 scallions, trimmed and finely cut lengthwise
- Mix together the mayonnaise and sweet chili sauce. Season to taste with salt and pepper.
- Spread mayonnaise mixture onto wraps, then divide chicken between them, laying it down in the center of the wrap. Arrange the cucumber and scallions on top. Roll up and serve.
Exchanges: 1 fat; 3 starches; 1½ meats; ½ vegetable
Mexican Stuffed Peppers
4-5 green peppers
1 Lb lean ground turkey or ground turkey breast
¾ cup dry cornbread-dressing mix
1 medium onion, diced
1 cup brown rice
½ tsp. chili powder
¼ tsp cumin
1 can (15-oz) enchilada sauce, divided
1 can (4-oz) green chilies
2 egg whites
- Preheat oven to 350∞F and spray baking dish with cooking spray, set aside.
- Bring pot of water to a boil. Cut tops of green peppers off and clean the insides. Pierce the bottom of each pepper. Boil peppers for 10 minutes or until tender.
- Combine turkey, cornbread, onion, rice, chili powder, cumin, ½ can enchilada sauce, chilies, and egg whites. Stir until well mixed. Place ¼ of the mixture into each bell pepper.
- Place each stuffed pepper into the baking dish and bake for 1 hour and 10 minutes. Pour remaining enchilada sauce over stuffed peppers and bake for 5 more minutes. Enjoy!
Exchanges: 1 1/3 vegetables, 3½ meats; 2¾ starches
Serves 8, 1 wedge per serving
Instead of using plain, white pizza dough; look for whole-wheat pizza dough in the refrigerated section. Also, instead of making a large pizza, try making individual pizzas using whole-wheat pita bread or tortilla shells (if you like a thinner crust). This would be a great way to get kids involved with making their own and enjoying vegetables!
1 tsp extra-virgin olive oil, divided
1 (10-inch) Basic Pizza Dough or refrigerated pizza dough
6 very thin tomato slices
3-oz buffalo mozzarella, cut into small pieces
3 Tbsp torn, fresh basil
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
- Position oven rack on lowest setting and place pizza stone on lowest rack. Preheat oven to 500∞F. Preheat stone for 30 minutes before baking pizza.
- Gently brush ½ tsp oil over dough. Pat tomato slices dry with a paper towel. Arrange cheese over dough, leaving a ½-inch border. Top with tomato slices, Slide dough onto preheated pizza stone, using spatula.
- Bake for 9 minutes or until crush is golden brown. Remove pizza from stone. Drizzle with remaining ½ tsp oil. Sprinkle with basil, kosher salt, and pepper. Cut into 8 slices.
Exchanges: ¾ starch; 1/3 meat