Healthy Recipe Share

When I went off of sugar I started noticing labels more and saw that store-bought spaghetti sauce had sugar in it. Even the powdered spaghetti sauce mixes listed sugar as one of the first ingredients. So, I've played around with making a spaghetti sauce that my kids like that does not have sugar in it. The following recipe is what I use as a sauce for spaghetti, lasagna, and skillet lasagna. 1 lb. lean ground beef (or other ground meat) 1/2 c. chopped onion (leave this out if your kids don't like onion -- replace with 1/4 tsp. of onion powder or onion salt) 2 cloves garlic, minced (again, if your kids don't like fresh garlic, replace with 1/2 tsp. of garlic powder) 1 6 oz. can tomato paste 1 1/2 cup water 1 8 oz. can tomato sauce (I sometimes add 2 cans to stretch it more) 1 Tbsp. dried parsley flakes 1 tsp. dried basil 1 tsp. dried oregano 1 tsp. salt Brown hamburger in a large skillet with onions and garlic (if using). Drain. Add the tomato paste and water, then stir in t

1 cup natural style peanut butter (crunchy or creamy, or almond butter) 2 tablespoons of water in a 2/3 cup measure then fill the rest with agave nectar 1 tsp vanilla 1 cup whole wheat pastry flour (ground from soft white wheat) 1 1/2 tsp. baking soda 1/2 tsp salt Preheat oven to 350 degrees. Spray non-stick coating on a cookie sheet. Mix wet ingredients, then add the dry and mix until combined. Make balls with about a tablespoon of dough, put on the cookie sheet and, using a fork, press down one direction then again the other direction to make standard criss-cross pattern. Bake for 10 to 12 minutes. Makes 12 to 15 cookies. This is my new favorite no-sugar cookie! Printer Friendly Version

Ingredients: Mix and let set 5 min: 1 tbs. Yeast 1 c. lukewarm water 1 Tblsp. Agave nectar 1 tsp. Salt Stir in: 1 egg 1 c. whole wheat flour Then add: 2 tbs. Canola Oil 2 c. whole wheat flour (add extra flour if very sticky) Instructions: Let rise 30 min. Can be refrigerated until needed. Rollout on floured surface. Cut with biscuit cutter. Makes approx. 24 circles. Melt 1 stick butter and pour into Bundt pan. Take 4 circles at a time and place upright in pan. Let rise and bake for 20 min. in a 400 degree oven or until golden brown on top. This recipe is from Judy and originally used white flour instead of wheat and 1/4 c. sugar instead of the agave. A family favorite!

8 oz. light cream cheese 1 3/4 cup milk 1/3 c. grated Parmesan cheese 2 cloves garlic (minced) 1 tsp. salt 3/4 tsp. pepper 3 Tbsp. dry parsley or 1/2 c. fresh grilled chicken cut into strips Put cream cheese, milk, Parmesan cheese, garlic, salt and pepper in a blender. Blend until no clumps. Pour into a saucepan on medium heat. Cook for about 10 minutes, stirring occasionally. Add parsley and grilled chicken strips and stir. Serve over your favorite cooked noodles. I prefer whole grain fettuccine . This is a lighter Alfredo sauce than most made with butter and cream. This sauce does thicken as it cools and you may need to add more milk when re-heating.

1 1/4 cup warm water 1 Tbsp active dry yeast (I like SAF brand yeast) 1/4 cup honey 2 3/4 cups whole wheat flour 1/4 c. wheat gluten 1 tsp salt 2 Tblsp nonfat instant dry milk 1 Tblsp butter or oil (olive) 1 Tblsp vinegar 1/4 cup potato flakes (NOT potato pearls) Mix ingredients in order listed in mixing bowl of mixer with dough hook for 12-15 minutes. Let rise until double (about 1/2 hour if using quick rise yeast). Punch down and shape into rolls (about 2.5 ounces of dough for small buns, 4 for large buns). For buns, press down on roll to flatten with your palm. Let rise again until double (30-60 minutes). Lightly brush water on the tops of the buns with a pastry brush and then sprinkle sesame seeds on top if desired. Bake at 400 degrees for 12-14 minutes. When cool, slice through the middle and you have homemade hamburger buns! You may never want to eat storebought buns again :-) I got this recipe and watched the video here .

This one is from Judy Johnston and we just love it. I reduced the amount of honey and used some agave nectar as well. They turned out great! 4 cups oats 1 pkg. unsweetened coconut 1/2 cup nuts cranberries, cherries, and/or raisins 1/4 cup flax and sunflower seeds 1/8 cup sesame seeds 1 cup peanut butter (I use natural) 1 1/2 cups honey (I used 1/2 c. agave nectar and 1/2 cup honey) 1 bag chocolate chips (optional) Mix dry ingredients together. Mix peanut butter and honey (and agave if using). Heat one minute in the microwave and stir. Pour peanut butter mixture into the dry mixture and stir together. Put in a 9x13 pan and cook at 350 for 15 minutes. When you pull it out, it will be hot. While still hot, pour chocolate chips on top. Let them melt a bit then spread over the bars. Put in the fridge to set. After cooled, cut into bars. TIP: Line your 9x13 pan with foil and spray with non-stick spray to make it easy to lift the bars out before cutting.