Healthy Recipe Favorites From Treepers

Listen up Treepers. We have some among us who are facing some illnesses and struggles that have caused them to change their eating habits. This has created some discussion in our daily threads, and a number of our regulars have decided to put together some favorites to help each other out.

If you have any special recipes that you like that are lower in calories, sugar, or fat and you’d like to share, now is the time! Any tips on easier, perhaps faster prep? How about favorite home made treats or salad dressings?

We are looking for all kinds of recipes. If you are diabetic, a heart patient, or just smart enough to want to take care of yourself, please share your knowledge with us. If any of you have found better ways to cook while saving a few pennies, that’s a great tip too.

Thanks for sharing your favorites here. I think we can all look forward to some delicious new recipes.

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549 Responses to Healthy Recipe Favorites From Treepers

  1. dbethd says:

    Zucchini Boats (Gluten Free, Dairy Free )
    Servings Per Recipe: 6 Minutes to Prepare: 30 Minutes to Cook: 30

    • 12 oz. ground turkey
    • 1/4 cup onion, chopped (or to taste)
    • 1 cup spaghetti sauce, meatless variety
    • 6 small zucchini

    1. Brown turkey with onion. Drain & rinse to remove any extra fat. Mix with spaghetti sauce. Set aside.
    2. Boil large kettle of water, immerse zucchini in water until tender – about 15 minutes. Check often depending upon size. Remove from water. Cut in half lengthwise. Hollow out center of each half. Place in baking dish.
    3. Chop up centers that were removed and mix with meat sauce. Fill each boat half with meat mixture.
    4. Bake at 350 degress farenheit for about 30 minutes. Makes 6 servings. (Could be topped with mozarella or parmesan cheese if not allergic to it.)

    Liked by 1 person

  2. dbethd says:

    Turkey Cabbage Rolls (dairy-free if you omit the sour cream garnish)

    prep time: 30 mins cook time: 30 mins total time: 1 hour

    Serves: 10 rolls
    • 1 medium onion, chopped
    • 2 tsp. minced garlic
    • 20 oz. lean ground turkey
    • 1 large head of cabbage
    • 2 large carrots, chopped
    • 1 Tbsp. oil (I use olive or coconut)
    • 1½ tsp. salt (adjust to your preference)
    • ¼ tsp. pepper
    • 1 cup quinoa
    • 2 cups chicken broth
    • 1.5 tsp. paprika
    • 2 tsp. worcestershire
    • 1 egg
    • 12 oz. marinara sauce
    • ½ cup sour cream (optional)
    1. Preheat oven to 375 degrees F.
    2. Rinse quinoa and add with broth to a sauce pan with a tight fitting lid. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit for 3-4 minutes before removing lid. Do not let quinoa sit longer while covered or it will get mushy.
    3. Heat a large pot of salted water separately over high heat to bring to a boil. Add cabbage, cover and reduce heat to low. Boil cabbage for 10 minutes and then remove from pot using oven mitts or two large spatulas. Set aside to cool.
    4. While quinoa and cabbage are cooking, heat oil over medium-high heat. Add onion and carrot and sauté for 3-4 minutes to soften. Add garlic and sauté a minute longer before adding turkey. Cook turkey for 6-7 minutes until fully cooked. While cooking, use a spatula to break the turkey up into small pieces. You do NOT want large pieces of turkey, only small crumbles.
    5. While turkey cooks, add worcestershire, salt, pepper, paprika, and ½ cup of the marinara sauce. Add cooked quinoa to turkey mixture and stir to combine. Taste and adjust seasoning levels if desired. Add egg and stir to mix in.
    6. Spoon about ½ cup of the marinara sauce into a 9 X 13″ casserole dish and spread out to thinly cover the bottom of the baking dish. Peel leaves from cabbage carefully to keep intact. Scoop ½ – ¾ cup turkey filling into the center of a cabbage leaf. Fold the bottom half over the filling and then tuck the sides in. Fold the upper half over and lay seam side down in the prepared casserole dish. Repeat with remaining cabbage leaves until dish is full and filling is gone (typically 10 rolls).
    7. Spread remaining marinara sauce on top of cabbage rolls and bake for approximately 30 minutes. Serve with sour cream.


  3. dbethd says:

    This is on my must-try for this week’s menu.
    Sweet potato chips
    1. Preheat oven to 400deg.
    2. Slice potatoes (with food processor to get thin slices)
    3. Line a rimmed baking sheet with foil and spread the potato chips in an even layer.
    4. Cook slices about 5 minutes, just until warmed.
    5. Top with paprika & other seasonings.


    • Jeanne Bates says:

      Please no aluminum foil! Aluminum crosses the blood/brain barrier. My Mom had alzheimers and I wouldn’t wish that on anyone. Use parchment paper.


  4. dbethd says:

    BBQ Chicken Drummies

    1/2 C orange juice
    6 oz can tomato paste
    1/2 sweet onion, finely chopped
    3 Tbs dark brown sugar
    3 Tbs apple cider vinegar
    1 tsp salt
    1 tsp onion powder
    1 tsp paprika
    3-4 lbs skinless chicken drummies

    Mix together all ingredients except chicken in a medium bowl. Combine with chicken either in a gallon ziploc bag or a covered nonporous dish. Allow to marinate anywhere between 2 and 24 hours.
    Place drummies in a broiler pan, covering with any leftover marinade. Cook under broiler for 20 minutes, turning them over halfway through. Don’t expect leftovers!


  5. RipleysMom says:

    Here’s one of my favorite sheetpan recipes, courtesy of Betty Crocker. Easy and healthy. If you prefer skinless chicken, wait until after roasting is done.

    Liked by 2 people

  6. Kathy says:

    ATTENTION VEGGIE FANS: If you would like to support a family farm owner — beyond purchasing veggies and fruits at farmer markets — consider becoming a member of a CSA (Community Supported Agriculture). Members pay an annual “subscription” to a farm owner in exchange for portions of that farmer’s harvest. The typical “share” consists of a box or bag of produce every week during the growing season. Each farmer offers different subscription fees (generally in the $500 range), often with options for half-portions, pick-your-own, winter crops, eggs, flowers, meats, etc.

    I won’t clog up this thread — mountains of info available from Federal, State, and Community networks — but can offer a few get-started links for anyone interested:

    What is a CSA?
    USDA info:
    LocalHarvest info:
    Example of a CSA plan:

    Liked by 2 people

  7. RipleysMom says:

    This is just plain good! Cardamom. Who knew? And oh yes, this happens to be a healthy recipe.

    Liked by 3 people

  8. RipleysMom says: This is so good and so healthy. It makes enough to feed a small army–you may want to downsize, or else make it and eat it down over several days.

    BTW, roasted radishes are nice (roasting removes the bite) and add some lovely color. Here’s to good health, fellow treepers!

    Liked by 1 person

  9. RipleysMom says:

    This is so good. My husband pronounced this “restaurant quality”.

    Liked by 1 person

  10. Kathy says:

    CHAI TEA CONCENTRATE — makes 1 quart

    8 tea bags (your choice of regular or decaffeinated) – cut open tea bags and pour loose leaves into a small bowl; set aside.

    In a medium stainless steel saucepan, bring 4 cups water to a boil. Reduce heat to “low” and add:
    ….. 1-inch slice fresh ginger root
    ….. one 4- or 5-inch cinnamon stick
    ….. 4 pods green cardamom, split open
    ….. 1/2 tsp. whole black peppercorns
    ….. 1/2 tsp. whole cloves
    ….. 1/8 tsp. five-spice powder (optional)

    Cover pan and simmer gently for 10 minutes. Remove pan from heat, add loose tea leaves, cover, and allow to steep for 10 minutes (stirring once or twice). Strain liquid through a fine sieve, dispose spices and tea leaves, then add:
    ….. 1/4 cup honey
    ….. 1 tbsp. vanilla extract

    Allow concentrate to cool to room temperature before pouring into a glass container for storage. Enjoy immediately, or refrigerate for up to 4 days.

    To serve, add equal parts milk to tea concentrate. Delicious both cold and hot (heated in microwave).


  11. RipleysMom says:

    Low salt seasoning. If you need to reduce the sodium in your diet, and find alot of salt substitutes repulsive, try Chef Prudhomme’s salt substitute. Very good, and no metallic aftertaste. His pizza and pasta seasoning is also very good and salt free. Don’t need to be on a low salt diet, to appreciate the flavors.


  12. RipleysMom says: Wonderful, easy grilled chicken breast recipe. Chicken stays juicy!


  13. 100% YOOPER says:

    Hubby has high blood pressure and loves veggies. Dr. said fresh or frozen, no canned even if it is low sodium.


  14. Jeanne Bates says:

    Watch “What the Health” on netflix!


  15. dbethd says:

    Baked Beans (gluten, dairy- free)
    Serves 6 – 8

    Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking dish.

    Cut into bite-sized pieces and place in large bowl:
    • 1 (8 ounce) package uncooked turkey bacon

    Then add the following and stir until well combined:
    • 3 (15½ ounce) cans great northern beans, undrained
    • 1 small onion, diced
    • 1½ cups ketchup (see page 360)
    • 1 cup brown sugar
    • ½ cup molasses
    • 2 teaspoons dry mustard

    Pour all ingredients into prepared baking dish. Bake for 2 hours.
    • For hot dogs and beans, add: 10 hot dogs, cut into 1-inch slices, during the last 40 minutes of cooking time.


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