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Spiced Meringue Cookies RecipeSpiced Meringue Cookies

Source: MyFoodDiary.com

Spiced Meringue Cookies Recipe

Meringue cookies are a lighter option when you want a sweet treat. While they do contain sugar, they are made without butter and egg yolks, which eliminates saturated fat. This version has festive holiday spices added.

Nutrition Facts
Serving Size 1 cookie
Amount Per Serving
42
Calories
% Daily Value*
0%
Total Fat 0g
0%Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
0%
Sodium 11mg
3%
Total Carbohydrate 10.2g
0%
Dietary Fiber 0g
Sugars 10.1g
Protein 0.7g
Vitamin C 0%Vitamin A 0%
Iron 0%Calcium 0%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 20 cookies

Preparation time: 10 minutes

Baking time: 2 hours

Ingredients:

  • 4 large egg whites
  • ½ tsp cream of tartar
  • 1 cup granulated sugar
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground clove
  • Extra spices for sprinkling

Directions

  1. Preheat the oven to 225 degrees Fahrenheit. Line a large baking sheet with foil and spray with non-stick cooking spray.
  2. Add the egg whites to the bowl of a mixer fitted with a whisk attachment. Whip on medium-high until the eggs are frothy, about 30 seconds. Sprinkle in the cream of tartar. Increase the speed to high and whip until soft peaks form, about 1 minute.
  3. With the mixer on medium-high, add the sugar about 1 tablespoon at a time. Turn the mixer to high and whip until stiff peaks form, 1 to 2 minutes.
  4. Fold in the vanilla and spices. Scoop the meringue onto the baking sheet using about 2 generous tablespoons for each cookie. Leave about 1 inch between cookies.
  5. Bake for 45 minutes. Turn off the oven and leave the cookies in the oven for 1 hour and 15 minutes.
  6. Remove from the oven, sprinkle with extra ground spices and serve.

Turkey Meatballs with Polenta RecipeTurkey Meatballs with Polenta

Source: MyFoodDiary.com

Your favorite comfort foods can be made healthier when you cook them at home. Ground turkey breast is used in this recipe for a leaner source of protein with less saturated fat than traditional meatballs. Homemade sauce and polenta allows you to cut the sodium content nearly in half when compared to other versions.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
260
Calories
% Daily Value*
5%
Total Fat 3.5g
3%Saturated Fat 0.6g
Trans Fat 0g
24%
Cholesterol 71mg
26%
Sodium 599mg
9%
Total Carbohydrate 27.1g
20%
Dietary Fiber 5.6g
Sugars 8.4g
Protein 32.2g
Vitamin C 29%Vitamin A 22%
Iron 11%Calcium 7%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

Baking time: 20 minutes

Ingredients

Sauce

  • ½ tablespoon olive oil
  • ¼ cup diced onion
  • 2 (14 oz.) cans no salt added, diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper

Meatballs

  • 1 lb. ground turkey breast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper

Polenta

  • 2 cups water
  • ½ cup yellow cornmeal
  • 2 tablespoons shredded parmesan cheese
  • Shredded parmesan cheese and chopped fresh basil for garnish

Directions

  1. To make the sauce, heat the olive oil in a large saucepan over medium high. Add the onion and cook for 3 minutes. Stir in the tomatoes, basil, oregano, garlic powder, salt, sugar and pepper. Let simmer for 5 minutes over medium heat.
  2. Remove from the heat, and use an immersion blender to carefully puree the tomatoes into a chunky sauce. Return to low heat and simmer, stirring occasionally for 20 to 30 minutes while you make the rest of the recipe.
  3. Preheat the oven to 375 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. In a medium bowl, stir together the ground turkey with all the herbs and spices.
  4. Form into 16 meatballs and place on the baking sheet. Bake for 20 minutes, turning the meatballs once halfway through baking. The meatballs should be cooked through and no longer pink in the middle. While the meatballs bake, make the polenta.
  5. For the polenta, bring the water to a boil in a medium saucepan over high heat. Reduce the heat to low. Whisk in the cornmeal until smooth. Simmer on low for about 15 minutes, stirring often, until thickened. Remove from the heat and stir in the parmesan cheese.
  6. To serve, divide the polenta among 4 shallow serving bowls. Place 4 meatballs on top of or next to the polenta, and cover the meatballs with ¼ of the sauce (use less sauce, if desired). Garnish with cheese and basil.

Mushroom and Brown Rice Stuffing RecipeMushroom and Brown Rice Stuffing

Source: MyFoodDiary.com

Mushroom and Brown Rice Stuffing Recipe

Stuffing is a traditional holiday dish that is often loaded with refined carbohydrates and unhealthy fat. This version has the familiar flavors, but replaces some of the bread with lower-calorie, protein-rich mushrooms and brown rice for extra fiber.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
156
Calories
% Daily Value*
6%
Total Fat 3.9g
3%Saturated Fat 0.6g
Trans Fat 0g
0%
Cholesterol 0mg
12%
Sodium 272mg
9%
Total Carbohydrate 26.3g
12%
Dietary Fiber 3.5g
Sugars 4.7g
Protein 5.7g
Vitamin C 10%Vitamin A 4%
Iron 10%Calcium 5%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 15 minutes

Baking time: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups sliced white button mushrooms
  • 3 ½ cups whole grain bread cubes
  • 1 cup unsalted chicken or vegetable stock
  • 1 cup cooked brown rice
  • ¼ cup chopped fresh parsley
  • ½ tsp poultry seasoning
  • ½ tsp fine ground sea salt
  • ¼ tsp ground black pepper

Directions

  1. In a large, deep skillet, heat the oil over medium-high. Add the onion and garlic and cook for 3 minutes, stir in the mushrooms and cook for 5 to 7 more minutes, until all vegetables are browned and softened.
  2. Reduce the heat to low and add the bread cubes. Pour in the stock and stir to saturate the bread, breaking it up into small pieces. Remove from the heat.
  3. Preheat the oven to 375 degrees F. Spray a baking dish, about 10 x 7 inches, with non-stick cooking spray.
  4. Stir the cooked rice, parsley, poultry seasoning, salt and pepper into the skillet.
  5. Transfer the stuffing to the prepared baking dish and press firmly to smooth the surface. Bake for 20 minutes, until the top is browned and edges are crisp. Serve warm.

Cranberry Salsa RecipeCranberry Salsa

Source: MyFoodDiary.com

Cranberry Salsa Recipe

Fresh cranberries are rich in plant nutrients that act as antioxidants to protect against inflammation and disease. This fruit can be used in more than high-sugar cranberry sauce. The tartness of fresh cranberries is reduced by mixing them with other flavorful ingredients such as those used in this salsa. They provide a seasonal twist to a favorite dip and condiment.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
16
Calories
% Daily Value*
0%
Total Fat 0g
0%Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
4%
Sodium 95mg
1%
Total Carbohydrate 4g
3%
Dietary Fiber 0.9g
Sugars 2.1g
Protein 0.2g
Vitamin C 10%Vitamin A 1%
Iron 1%Calcium 0%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: About 6 servings

Preparation time: 10 minutes

Ingredients

  • 1 cup fresh cranberries
  • ½ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
  • 1 tsp sugar
  • ¼ tsp salt

Directions

  1. Place all ingredients in a food processor and pulse in 10 second intervals until the cranberries are finely chopped and all ingredients are combined.
  2. Serve at room temperature or chilled.

Slow Cooker Vegetable Stew RecipeSlow Cooker Vegetable Stew

Source: MyFoodDiary.com

Slow Cooker Vegetable Stew Recipe

Healthy eating is easy when you use a slow cooker. This vegetarian stew is loaded with nutrient-rich vegetables and flavored with mild curry powder. Light, but filling, it can be eaten alone, or you can serve it over brown rice or quinoa.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
201
Calories
% Daily Value*
2%
Total Fat 1.6g
1%Saturated Fat 0.2g
Trans Fat 0g
0%
Cholesterol 0mg
10%
Sodium 232mg
13%
Total Carbohydrate 39.8g
26%
Dietary Fiber 7.4g
Sugars 7.9g
Protein 8.4g
Vitamin C 82%Vitamin A 80%
Iron 21%Calcium 13%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 15 minutes

Cooking time: 4 hours

Ingredients

  • 2 large potatoes, chopped (about 3 cups)
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • ½ cup chopped onion
  • 2 (14.5 oz.) cans no salt added diced tomatoes
  • ½ cup unsalted vegetable stock
  • 1 tbsp curry powder
  • ½ tsp ground cumin
  • ½ tsp fine ground sea salt
  • ¼ tsp ground black pepper
  • 1 (15 oz.) can low sodium garbanzo beans, rinsed and drained
  • ¼ cup chopped fresh cilantro

Directions

  1. Place the potatoes, broccoli, carrots and onion in the bowl of a 5 to 6 quart slow cooker. Add 1 can of the diced tomatoes with the juices.
  2. Transfer the other can of diced tomatoes to a small food processor and puree on high for 15 to 20 seconds until a sauce has formed. Pour the tomato sauce over the vegetables. Add the stock.
  3. Sprinkle in the curry powder, cumin, salt and pepper. Stir to mix all ingredients. Cover and cook on high for 3 hours and 45 minutes, until the vegetables are tender.
  4. Stir in the garbanzo beans and let cook for 15 more minutes to warm them. Serve sprinkled with fresh cilantro.
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