Healthy Recipe Share

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.

1 pound ground pork 2 teaspoons rubbed sage (or 1 tsp. Ground sage) 3/4 tsp. Salt 3/4 tsp. Pepper 1/4 tsp. Cayenne pepper (can add 1/4 tsp garlic powder and1 tsp. Oregano to make it more like an Italian sausage) Combine all ingredients and shape into patties. Or, you can use a jerky gun to make sausage links. Fry in skillet, grill, or griddle. This tastes great and by making it yourself you don't get all the preservatives, nitrates, sugar, etc. that they put in pre-made sausage.

1/2 cup real mayonnaise 1/2 cup whole or light sour cream (I like Daisy brand all natural) 1 minced garlic clove 1 tsp. Dijon mustard 1/2 tsp. Dried dill freshly ground black pepper, to taste a little salt if desired In a blender or food processor, combine all ingredients and blend until smooth. Cover and refrigerate a few hours before using. Taste, and adjust seasonings. Store covered in refrigerator. This is a great recipe and you don't get sugar and preservatives like they add to store ranch dressings.

2 cups diced ripe tomatoes (or canned organic diced tomatoes) 2 minced garlic cloves 2 tablespoons diced red onion 2 tablespoons diced scallions (or green onions) 2 tablespoons minced fresh cilantro 1 small diced fresh jalapeno pepper; or 1 to 2 tablespoons canned diced green chilies, to taste [wear rubber gloves to prepare fresh jalapeno peppers] 2 tablespoons extra virgin olive oil 1 to 2 tablespoons fresh lime juice, to taste 1 teaspoon dried oregano freshly ground black pepper to taste ground red pepper to taste In a medium bowl, combine all ingredients. Taste, and adjust seasonings. Blend briefly for less chunky salsa. Chill before serving.

1/2 cup margarine 1/2 to 3/4 cup agave nectar depending on taste (I use 1/2 cup) 2 tablespoons ground flax seed 4 tablespoons water 1/4 cup ground flax seed 1 1/2 cups whole wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup oats 1/2 cup raisins (or more to taste) Preheat the oven to 325°F. Mix together the margarine and agave nectar. In a separate bowl, whisk together 2 Tablespoons ground flax seed with 4 Tablespoons of water. Add to margarine/agave. Add in remaining dry ingredients: 1/2 cup ground flax seed, whole wheat pastry flour, ground cinnamon, baking soda, sea salt. Mix in oats then raisins on low. Measure about 1/4 cup of cookie dough per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together. Bake for 12-14 minutes until the edges are slightly browned.(NOTE: Agave nectar is very yummy, doesn't raise blood sugars like honey or white sugar, but a lit...