Healthy Recipes

Cranberry Bites

Ingredients

  • 1 Package Provolone Cheese
  • 1 Can Whole Berry Cranberry Sauce
  • 1 Tube Crescent Rolls

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. Roll out crescent roll dough. Press the seams together to form 1 large piece of dough. Slice dough into 16 square pieces.
  • 3. Grease a mini-muffin pan. Press 1 square of dough into each mini-muffin cup. Take 2 slices of provolone cheese and slice into small squares. Place 2-3 squares into each dough cup. Top bites with 1-2 teaspoons of cranberry sauce.
  • 4. Bake in the oven for 15-20 minutes or until edges start to brown.

Enjoy!

(source: Save-a-lot.com)


Taco Lasagna

Ingredients

  • 12 oven ready lasagna noodles
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups (1 lb.) shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
  • 3. In a small bowl, add the egg and ricotta and stir until combined.
  • 4. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
  • 5. Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Enjoy!

(source: The-girl-who-ate-everything.com)


Oatmeal Cookies with Dates

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1 cup natural peanut butter
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 2½ cups gluten-free rolled oats
  • 1 cup oat flour
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounces Medjool dates, pitted and chopped (about 1½ cups)

Instructions

  • 1. Beat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy.
  • 2. Add eggs and vanilla and beat until combined.
  • 3. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined.
  • 4. Fold in dates. Cover and refrigerate for 8 to 24 hours.
  • 5. Preheat oven to 375°F; let the batter stand at room temperature while the oven heats. Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.
  • 6. Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.

Enjoy!

(source: Eatingwell.com)


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