Are there no healthy recipes?

this makes the house smell wonderful, and it tastes divine.

Applesauce cake

1 ½ cups sugar
¾ cup shortening
2 ½ cups applesauce
3 tbsp molasses
3 cups flour
1 ½ tsp baking soda
2 tsp cinnamon
2 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
¾ tsp salt
1 ½ cups raisins

Heat over to 350 and grease and flour a tube or bundt pan

Mix dry ingredients and set aside
Cream sugar and shortening, till fluffy. Add applesauce and molasses.
Gradually add flour mixture and beat well. Fold in raisins.

Pour into pan and bake for ~1 hour.

that is my rationale, as well.

i have gained a lot of weight on tamoxifen, but i am at the last month, and i'm looking forward to feeling a lot better soon.

An VERY easy applesauce cake recipe is the "cup a cup"...

a cup of applesauce, a cup of sugar, a cup of flour, a cup of milk and a stick of butter. Mix and bake at 350 until done (I think about 25 minutes). You may have made this using peaches or other such fruit. I am not a baker and this is soooo easy!!

Rachel

Turkey Breast Braised with Garlic and Rice
Ingredients:
1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 Bone-In Turkey Breast (5-6 pounds)
Paprika
3 Cloves garlic

Instructions:
1.Preheat oven to 350.
2.In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
3.Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
4.Cover top of Dutch oven with foil and lid.
5.Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
6.Allow to stand 10 to 15 minutes before serving.
7.To serve, carve turkey into slices and place on platter.
8.Spoon rice mixture into serving bowl.
9. Squeeze garlic from skins onto turkey and rice.

Great Dressing-

OK, I admit this is not "skinny" food...but it is good food You can adjust the recipe to make it with less fat...I will include both the full fat and the reduced fat directions.

1 lb Italian sausage (you can use turkey sausage)
1 stick real butter (can reduce to 2 Tbs if watching fat. Just add an extra apple for moisture)
2 granny smith apples, chopped fine or grated
1 small bunch celery, chopped
½ cup cranberries, chopped fine(optional)
1 larger onion, chopped
¾ cup wild rice, cooked and then drained
1 can water chestnuts, chopped fine
8 cups dried bread cubes (I use homemade wheat bread, cut it in cubes and dry in a warm oven. Do NOT use regular sliced white bread or the consistency will be like glue. If you want to buy dried bread cubes, Pepperidge Farms makes a good wheat one…not as good as homemade, but a good substitute)
Spices are all to taste. I use:
About 1 ½ tsp sage, powdered (more if you really like sage)
1 tsp season salt
½ tsp dried rosemary, crushed
1 Tbs Fox Point (from Penzys spice..a combo of onions, shallots and garlic)
½ tsp fresh black pepper
chicken broth

In a large fry pan, break up the sausage and cook until very brown and a bit crispy. If you are trying to reduce the fat, drain the sausage. If not, leave the grease in the pan. I use a good lean sausage from a local meat market, so I leave the drippings in the pan. Add butter, apples, celery, cranberries, and onion. Cook until all the veggies and apples are soft…10 minutes or so. Add the cooked wild rice and water chestnuts. I dump the mixture in a great big mixing bowl. Add your dry bread cubes and spices. I use homemade chicken broth to moisten the dressing I sometimes add a cup of apple cider if I have it. You can use canned broth if you don’t have homemade, but use a low sodium brand or it will be too salty. I can’t tell you exactly how much I use. You want the dressing to be moist, but not to wet or it will get pasty and heavy. I keep adding the warm broth and tossing the whole mixture with a big spoon until it is evenly moist, but not wet. You know it is about right if you can squeeze a bread cube between you fingers and there is no more dry spot in the middle. You can stuff your turkey with this dressing, but I like it best cooked by itself. Fill a large, greased casserole dish with the dressing and cook, covered for about an hour. Uncover for the last 15 minutes for a crispy top.

I have tinkered with this recipe for years, and now LOVE it. I actually make extra and freeze if for later.

I'm going to try this one from Food Network. It got a 5-star rating. The first 2 steps can be done ahead of time. I'll leave out the butter and just use EVOO.

Sauteed Green Beans with Tomatoes and Basil
Serves 6
Recipe courtesy Giada de Laurentiis

1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper

1. Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
2. Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes.
3. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Here's a good recipe for crustless pumpkin pie. I've made it and it is good!

Crustless Pumpkin Pie

15 fluid ounces canned pumpkin
1/2 cup egg beaters 99% egg substitute
1 1/2 cups nonfat milk
3/4 cup splenda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Beat all together until smooth. Spray a pie pan with nonstick spray. BAke
at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife
inserted comes out clean.

hello all i just wanted to say how lovely all your recipes sound i am from England and will have great fun making them may have to addapt some things but think i can get most things thanks again
xx

Ok, here's another healthy recipe for roasted fall vegetables my family loved at Thanksgiving.


Cut up some butternut squash, beets, carrots, and red onions into approximately 1-in cubes. (if you want, you can also add some sweet potato cubes, but make them bigger, since they cook faster). Toss with olive oil, chopped garlic, and maybe some rosemary (I'm lucky since I have a HUGE rosemary bush). Spread in a single layer on a cookie sheet and roast at 425 F until veggies are tender (about 30 min).

The veggies get sweet because the roasting process caramelizes them. I even had a beet-hater compliment the beets!

I just read through all the recipes. Please keep them coming! They all sound so deeeeeelicious! Ofcourse, I'm sure we can substitue some ingredients for others in certain cases.

I have a couple I will get together and post later too.

Thank you all so much!

Elizabeth