“why eat healthy”

Nice, easy recipe. I really use liked the texture. Next time I will reduce salt a little bit – I don’t enjoy salty foods very much, but my husband liked them as is. I will also eliminate or reduce the pressure pepper flakes – my daughter would not eat them because she does not like anything spicy. I loved how quick, simple, and “non-messy” they were to make.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Reminiscent of the white-dusted mountain peaks of the Snowy Mountains, these cookies, with white chocolate and a sprinkling of powdered sugar, are as sweet as snowfall on a school day in the South. They are simple to prepare and it only takes a few minutes to put them together. Toasted walnuts give them a bold flavor and a nice crunch, while nutmeg adds in a touch of spice. They’re ready to keep give you warm feelings on a cool winter day. Snowy Mountain Snowcaps may look like snow, but they taste like mouthfuls of sunshine. These cookies are great to make ahead because they freeze well. Enjoy them all season long.
This recipe brings together two classic tastes of the South. But at the holidays, the question becomes, “Who spiked the cookies?” Hardly a Christmas can pass in the South without these traditional ball-shaped, bourbon-flavored pecan cookies ending up on a dessert bar or in a gift box. And nor should it, for these two distinctive flavors combine to bring the true warmth and smokiness of the season together to be tempered by the sweet sensation of sugar. Together, this is a sweetness to be savored, and this is definitely a pairing to be wished for.
[…] I really like that. They love fresh peas and tomatoes from the garden and they love when we make cookies together. Sometimes though I think I’m the only one eating the vegetables that I make for […]
Cranberry-Pecan Rugalach—a version of the European Jewish pastry—is a testament to the varied influences of Southern foodways. Traditionally, rugalach are made with ingredients that include chocolate, walnuts, jam, or fruit preserves. This recipe brings in the traditional Southern favorite nut, the pecan, and pairs it with cranberries, for a truly innovative approach. The filling consists toasted chopped pecans, and chopped sweetened dried cranberries—though you could substitute dried cherries or apricots if you prefer. Sprinkle sparkling sugar on these before they go in the oven. They will be bright when they come out, and delicious as you eat them after they cool.
You’ll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, yet it’s nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.
I live in Alaska and have TONs of moose burger. I am always looking for new recipes to use ground moose burger. Came across this one yesterday and tried it last night, it was AMAZING! I doubled the sauce and cooked my sweet onion and shredded carrots in a separate frying pan w sesame oil and half the sauce (I like them softer and needed to give them more time) then poured the veggies onto my cooked meat and added the rest of the sauce. It’s a perfect blend of sweet and spicy. I used pretty much the exact amount of brown sugar (a tad less) and the reduced sodium soy sauce. Thanks so much! I just know this is going to be a new favorite!!
Rachael repurposes her basic meatball recipe to create a rich, homemade pizza topping. When preparing the dough, treat it like focaccia by adding a generous helping of olive oil and rosemary — these flavors marry well with the browned meat and fresh mozzarella.
So I’ve made these 3 times now. The first time was to see if I liked them. The second time I did a double batch for the freezer. They freeze beautifully! Last time I made a triple batch, and we had one of those freezer packs this evening. Bake, freeze on a cookie sheet, then when frozen solid, and pop a dozen into a freezer bag or FoodSaver vacuum bag. I thaw in the fridge overnight and reheat in either tomato sauce or use brown gravy like I did tonight. Divine! We eat these once every week or two, especially on nights I have to work late. Thank you so much for this recipe. It’s definitely a keeper!
Bulk up the popular side dish, traditionally stuffed with rice, by adding ground sirloin to the hollowed red pepper. Use boil-in-a-bag rice to save preparation time, then cook for about 20 minutes for a dish that’s a meal in itself.
This Mediterranean-inspired meatloaf uses spices and a toasted onion paste to add tons of flavor. And it’s high in fiber, thanks to the bulgur-wheat kernels that have been parboiled, dried and cracked.
This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you’ll have noodles perfectly coated in a luscious tomato-basil sauce. This is any busy mom’s weeknight dinner perfection. If entertaining, serve with one of our easy green salad recipes for the complete dinner experience. 
Perhaps worst of all is that these chocolate chip cookies can be made so easily.  There’s no KitchenAid or any sort of electric hand mixer required to make these cookies.  They can be stirred by hand, dirtying only two bowls.
Setting a plate of homemade meatballs on the table is a triumph. We’ve got a recipe for every one of your old faves: Italian meatballs, cheesy meatballs, or Swedish meatballs. These melt-in-your-mouth tender meatballs can show up nestled in pasta with sauce, in a sub sandwich, in a layered bake or on a buffet table with other appetizers. When they’re on the table at dinner-time, they’re usually pretty pleased to see a plate of garlic bread show up.
I love—I mean love—making spaghetti and meatballs. Oh, don’t get me wrong—I love eating it, too. But if I had to choose forever between cooking it and eating it…well, wait a minute. I don’t know which I’d choose. Never eating spaghetti and meatballs again in my life would be pretty devasted.
Serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening blend of chicken strips sauteed with Cajun seasoning, colorful bell peppers, mushrooms and onions. Cream, basil, lemon pepper and garlic powder finish the sauce.
The ideal hamburger combines the fattiness of chuck with the rich, beefy flavor of sirloin. Grace Parisi uses equal parts of both cuts in her mix, a foundation you can transform into all sorts of variations. When she has the time, she grinds her own meat after salting it overnight: It’s an extra step that makes the burger truly superb.