There are ways to make your favorite foods healthy!

As we've tried to be healthy we've experimented with many many low-no sugar foods. This recipe looked and smelled absolutely bizarre as we made it. However, when we ate it we were pleasantly surprised to find that it was absolutely delicious. This is a great recipe! If you're trying to be healthy, check it out! :)
Sugar-Free Baked Beans and Pork

source: motherrimmy.com

Ingredients

• 2 T extra virgin olive oil
• 1 ½ c onion, chopped
• ⅔ c celery, chopped
• 2 cloves garlic, minced
• 15 oz petite diced tomatoes
• 1 c water
• ¼ c maple syrup
• ¼ c cider vinegar
• 2 T spicy brown mustard
• ½ T Worcestershire sauce
• 1 dash hot pepper sauce
• 4 ½ c dried navy beans, cooked and drained

Instructions

1. Preheat the oven to 300 degrees.
2. In a large skillet heat oil over medium heat and add onions and celery. Cook for 8 minutes until translucent, then add garlic.
3. Stir in tomatoes, water, maple syrup, vinegar, mustard, pepper sauce, and then salt and pepper to taste.
4. Cover and cook for 20 minutes.
5. Stir in beans and pour into a large baking dish.
6. Bake for one hour. Add water if needed.

I LOVE CHEEZ-ITS

Homemade Whole Wheat Cheez-its

source: eatingrules.com

Ingredients

• 8 oz extra sharp Cheddar cheese, coarsely shredded
• 1 oz finely grated Parmesan cheese (about ¼ cup)
• 4 T (2 oz) unsalted butter, at room temperature
• 1 tsp sea salt
• 1 c (4¼ oz) white whole wheat flour
• 1-2 T ice water

Instructions

1. Blend the Cheddar, Parmesan, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, or pulse the ingredients in the bowl of a food processor fitted with the blade attachment until soft and homogenous.
2. Add the flour and mix on low speed/pulse to combine; the dough will be dry and pebbly.
3. Slowly add the water (through the feed tube if using a food processor) and continue to mix/pulse as the dough coalesces into a mass. Depending on the cheese used and the humidity levels when you’re making the Cheez-Its, you might only need a small dribble of water or the full 2 tablespoons.
4. Pat the dough into a disk, wrap tightly with waxed paper, and refrigerate for at least an hour.
5. Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or Silpat liners.
6. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10- by 12-inch rectangle. Using a fluted pastry cutter or a pizza cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick or a toothpick to punch a hole into the center of each square.
7. Bake for 12-15 minutes or until puffed and browning at the edges. Watch carefully, as the crackers will go from golden to burnt in the blink of an eye.
8. Immediately move the crackers to racks to cool. Cheez-Its will keep at room temperature in an airtight container for up to a week.

This cornbread is the best EVER

Except for the sunshine muffins.... But those are half cupcake... :) This cornbread is healthy and delicious. I couldn't stop eating it! It's not as healthy when you get to that point! Haha. Enjoy!

Sweet Potato Buttermilk Cornbread

source: Paula Deen
Ingredients

• 1 c whole wheat flour
• 1 c cornmeal
• 3 T honey
• 3 tsp baking powder
• 1 tsp salt
• ¼ c butter
• 1 egg
• 1 c buttermilk
• 1 ½ c peeled and grated sweet potato

Directions

1. Preheat oven to 425 degrees.
2. In a large bowl, combine flour, cornmeal, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
3. In a medium mixing bowl beat egg until frothy. Stir in buttermilk, honey, and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
4. Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Herbed Quinoa Salad

First I was on the Elimination Diet, then I was on the Fodmaps diet, all to try and figure out what causing my stomach irritation. Have I figured it out after all this? No. I have not. But I did have the chance to experiment with my food again and again. So we branched out in our choices of carbs. I would say my favorite so far is probably quinoa. So we tried making this quinoa salad and it was absolutely delicious. We made it twice in one week. This salad is healthy, yummy, and worth trying out. Oh yummy.
Herbed Quinoa Salad
Ingredients:

source: Recipe Land

• 1 1/2 c peas
• 3 c quinoa, cooked and cooled
• 4 oz. feta or goat cheese
• 1/3 c fresh parsley, chopped
• 1/3 c fresh tarragon, chopped
• 1/3 c chives or green onions, chopped
• 1/3 c lemon juice
• 1 T olive oil

Directions:

1. To cook the quinoa: bring 2 cups of water or chicken stock to a boil in a 2-quart saucepan. Add 1 cup of quinoa. Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy. Drain off any remaining liquid. Fluff with a fork to separate the grains. Allow to cool before combining in salad.
2. In a 2-quart saucepan over high heat, bring one quart water to a boil. Add the peas. Cook for about 4 minutes, or until tender; do not overcook. Drain and rinse under cold water.
3. Place the quinoa in a large bowl. Add the peas, cheese, parsley, tarragon and chives. Toss lightly.
4. In a cup, whisk together the lemon juice and olive oil. Pour over the salad.

Basically a Heart Attack on a Slice of Bread

Cheesy Bread
source: blogchef
Ingredients:

• 3 c shredded cheddar cheese
• ¾ c shredded Monterey Jack 
• ½ c grated Parmesan 
• ½ c mayonnaise
• 4 green onions, minced
• 1 dash salt
• 1 loaf French bread
• 1 stick butter
• 4 garlic cloves, minced

Directions:
Pre-heat the oven to 425 degrees.
In a medium bowl mix together cheddar cheese, Monterey jack cheese, Parmesan cheese, mayonnaise, a dash of salt, and green onions. Set aside.
Cut the loaf of French bread in half, and then cut the halves in half.
In a large skillet melt 2 tablespoons of butter and add ¼ of the minced garlic. Place one of the French bread slices cut side down in the skillet, swirling it so it soaks up the butter and garlic. Allow the bread to toast in the skillet until evenly browned. Remove any burnt garlic from the skillet. Remove and repeat with the remaining butter, garlic, and French bread.
Place the browned bread slices onto a baking sheet. Spread the cheese/mayo mixture onto the top of the warm browned slices of bread and place into the oven and bake for about 10 minutes or until the cheese is hot and bubbly. Slice and serve.

Better than a box.

Green Chile Corn Bread
Source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 1 c flour
• 3/4 c cornmeal
• 2-3 T sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 T butter
• 2 eggs, beaten
• 1 c milk
• 1/4 c oil or butter
• 1 c cheddar cheese
• 1 can green chiles

Directions:

1. Preheat oven to 400 degrees.
2. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
3. And 1 T butter to a skillet or cake pan, place in oven for 3 minutes to melt butter and swirl around to coat bottom.
4. Meanwhile, in a small bowl combine eggs milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in cheese and green chiles.
5. Pour batter into pan and bake 15-20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges, serve warm.

Just Another Type of Sweet Potato Fry

Baked Sweet Potato Fries
source: Paula Deen
Ingredients:

• Olive Oil
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp paprika

Directions:

1. Preheat oven to 450 degrees F. Line a sheet tray with tin foil. 
2. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt, pepper, garlic powder, and paprika. 
3. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. 
4. Let cool 5 to 10 minutes before serving.

Delicious Baked Fries

Parmesan Potato Wedges
source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 6 potatoes, cut into wedges
• 1/3 c butter, melted
• 1 clove garlic, minced
• 1/4 c parmesan cheese, grated
• 1/2 tsp Italian seasoning, crushed
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions:

1. Preheat oven to 425 degrees. Line a baking pan with tin foil.
2. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Add potatoes and stir thoroughly coat. 
3. Place potatoes on baking tray and bake 30 minutes or until fork tender.

I LOVE CHEESE BALLS

Peppered Herb Cheese Ball
source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 3 T snipped fresh chives
• 2 T snipped fresh parsley
• 1 8oz package cream cheese, softened
• 4oz goat cheese
• 3 T snipped fresh basil
• 1/2 tsp cracked fresh pepper
• 1 clove garlic, minced
• assorted crackers

Directions:

1. In a shallow dish combine 1 T chives with all of the parsley; set aside.
2. In a medium mixing bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 T chives, basil, pepper, and garlic.
3. Form mixture into a ball. Roll cheese ball in chives mixture. Wrap and chill for 4 to 24 hours. 
4. Serve with crackers.

Perfect for a BBQ. Or snack. :)

Creamy Pasta Salad
source: allrecipes
Ingredients:

• 1 c small uncooked seashell pasta
  
• 3/4 c fresh broccoli florets
  
• 1 small carrot, thinly sliced
  
• 1/3 c cubed cheddar cheese
  
• 1/4 c chopped cucumber
  
• 1/4 c diced celery
  
• 1 deli style pickle, sliced
• 1/2 c green onion, diced
  
• 1 hard-cooked egg, peeled and chopped
  

dressing

• 1/2 cup mayonnaise
  
• 1/4 cup prepared Ranch salad dressing
  
• 3 tablespoons milk
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon dried minced onion
  
• 1/2 teaspoon seasoned salt
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon dried parsley flakes
  
• 1/4 teaspoon pepper
  
• 1/4 teaspoon prepared mustard
  

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water. 
2. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. 
3. In a small bowl, combine the dressing ingredients. 
4. Pour over salad and toss to coat. Serve immediately.

Great side dish

Imitation KFC Coleslaw

Source: Amanda's Cookin'
Ingredients:
dressing

• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

slaw

• 1 head of cabbage
• 1 medium carrot (about 1/4 cup)
• 2 tablespoons minced red onion
• 3 stalks celery, diced

Directions:

1. Chop cabbage into chunks and run through your food processor, or chop fine.
2. Combine all of the dressing ingredients in a large bowl, whisk well.
3. Combine cabbage, carrots, celery, and onion and toss well. Pour dressing over the slaw and turn to coat well.
4. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

Slightly Spicy Sweet Potato Fries

Roasted Sweet Potatoes with Chili Dressing

Ingredients:

• 2 sweet potatoes, peeled and cut into large sticks
• 1/2 large onion, sliced
• 2 T. olive oil, divided
• salt and pepper to taste
• juice of one lime
• 1 tsp chili powder
• chopped cilantro (optional)

Directions:

1. Pre-heat oven to 400 degrees.
2. Put potatoes and onions on a large baking sheet. Drizzle with 1 T olive oil and toss to coat. Spread in a single layer. Sprinkle with salt and pepper.
3. Roast, turning occasionally until crisp on the outside and tender on the inside, approximately 35-45 minutes.
4. Remove from oven.
5. Whisk 2 T oil with juice and chili powder and a pinch of salt and pepper. 
6. Toss fries with dressing and sprinkle cilantro on top. Serve warm.

I had no idea I would enjoy Jewish food this much!

Potato Latkes

Ingredients: 

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoon salt (I added about a 1/4 teaspoon of pepper and it was good)
• 1/2 cup peanut oil (we used vegetable oil and it was fine)

Directions: 

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour, and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
4. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4-1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on peper towels. serve hot with applesauce, sour cream, and green onions.

I think my favorite type of Chinese Food is the Side Dish

Vegetable Egg Rolls

Inspiration:  Blogchef

Ingredients:

• 6 cups shredded cabbage and carrot mix
• ½ cup fresh bean sprouts
• 1 celery stalk (diced)
• 2 tablespoons green onion (minced)
• 1 4 (oz) can shrimp (drained)
• 2 tablespoons soy sauce
• 1/8 teaspoon garlic powder
• black pepper (to taste)
• 1 egg (beaten)
• cornstarch
• 20 egg roll wrappers
• vegetable oil (for deep frying)

Directions:

1. In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in soy sauce, garlic powder and black pepper.
   
2. Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
   
3. In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
   
4. Deep fry egg rolls in batches until golden brown. Drain on paper towels.

SO BAD BUT SO GOOD.

Caramelized Bacon
Ingredients:

• 4-8 Bacon slices
• Brown sugar
• dash cayenne pepper, optional

Directions:

1. Pre-heat the oven to 400 degrees.
2. Line a baking sheet with foil. Put cooling rack on baking sheet.
3. Heavily cover both sides of each slice of bacon in the brown sugar, add dash of cayenne if desired, and arrange the slices on the cooling rack.
4. Bake for 15 to 25 minutes (until the bacon is well caramelized).
5. Pull baking sheet out of oven and allow the bacon to cool until slightly hardened.

Just Another Delicious Breakfast. YUM.

Crepes

 Ingredients:

• 2 eggs
• 1/4 tsp salt
• 1 c flour
• 1 1/4 c milk
• 2 tsp sugar
• 1/2 tsp vanilla

toppings

• butter and powdered sugar
• ice cream and straberries
• vanilla yogurt and fruit pie filling
• eggs and bacon or sausage
• chicken and cream cheese

Directions:

1. Mix everything in a blender until all lumps are gone.
2. Heat a skillet on medium heat. Spray with PAM then pour about 1/4 c of batter into it.
3. Turn pan until the batter spreads across the bottom. Cook until the top looks dry, then flip over and cook for another minute.
4. Remove to a plate. Add toppings and serve.

**there are SO many things you can put on crepes. They are incredibly versatile and delicious! We love powdered sugar and butter. Just spread on the butter while hot so it melts then sprinkle with powdered sugar. YUM.

There is DEFINITELY a reason why I'm gaining so much weight!!!

Russ found this recipe ages ago and it. is. DELICIOUS. We really love them, but they take a some time AND they are super fattening... Can I just say that they are SO worth it?? But, if you're looking for something a little faster but just as delicious and fattening check out the second recipe on here... :)

Old Fashioned Onion Rings

Ingredients:

• 1 large onion, cut into 1/4 inch slices
• 1 1/4 c flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 c milk, or as needed
• 3/4 c dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions:

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Onion Rings

Ingredients:

• 3/4 c. corn starch
• 1/4 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. water
• 1 egg
  

Directions:

1. Mix all together and dip onion slices in to coat. 
2. Fry in oil in a fryer or a skillet. Drain on paper towels.
   

We found the simpler, yet still simply delicious recipe on Mandy's blog.

SO much better than cornbread!

Sunshine Muffins

source: Lisa Hawks
Ingredients:

• 2 eggs
• 1/2 c water
• 1/3 c milk
• 2 T vegetable oil
• 1/2 box yellow cake mix
• 1 pkg. corn muffin mix

Directions:

1. Pre-heat oven to 350 degrees
2. In a bowl, mix the eggs, water, milk, and oil. Stir in the two mixes until well blended.
3. Fill a greased muffin tin 1/2 way up each cup.
4. Bake for 18-22 minutes. Cool 5 mins. Then cool on wire racks.

This is something I crave...

Bruschetta with Mozzarella, Tomato, and Basil

 

Ingredients:

• 2 loaves of French bread
• grated mozzarella cheese
• 2 cloves of garlic, peel and chop
• 1 T. balsamic vinegar
• 1/8 tsp. salt
• 3 large plum tomatoes, diced
• 2 T. chopped fresh basil or 1 tsp. dried basil
• 1 T. olive oil
• 1/8 tsp. pepper

Directions:

1. Slice bread into ½ inch slices. Sprinkle Mozzarella cheese on top of slices and place on a cookie sheet. Toast under the broiler until lightly browned.
2. Mix the rest of the ingredients then serve by spooning onto toasted bread.

Just Another Comfort Food

Garlic Mashed Potatoes 

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

Directions

1. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
2. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.