Healthy Recipes

This is a fun and easy recipe from my cook book: Better Homes and Gardens NEW Junior Cook Book


T.D. BLT – Salad


Put a 10-ounce package of your favorite salad greens into a large bowl. top with 15 cherry tomatoes, halved, and 1/2 cup of bacon pieces. Sprinkle with 1 cup of your favorite bite-size crackers. Pour 3/4 cup bottled tomato-bacon or ranch dressing over salad. Toss ingredients together with two large spoons. Makes 10 servings.


Another fun and easy recipe from my cook book: Better Homes and Gardens NEW Junior Cook Book

Rodeo chili


1 15 ounce can of pinto, kidney, or garbanzo beans.

1 14 1/2- ounce can stewed tomatoes or whole tomatoes, undrained.

1 15 ounce can chili beans, undrained.

1 medium green sweet pepper.

1 medium onion.

1 cup tomato juice.

2 to 3 teaspoons chili powder

1/4 cup shredded cheese, if you like.


can opener


kitchen scissors

cutting board

sharp knife

large saucepan with lid

wooden spoon

hot pads

 1) Use the can opener to open the can of pinto beans. Place colander in sink. Empty beans into colander. Rinse under cold water and drain water. Save until step 6.

2) Use a can opener to open can of tomatoes and chili beans.If using whole tomatoes, cut them up with scissorsright in the can. Save until step 4. Save chili beans until step 6.

3) On the cutting board use the sharp knife to cut the green pepper in half from top to bottom. Pull off the stem and throw it away. Remove seeds and soft white parts from inside pepper halves and throw away.Cut pepper halves into small peices (you should have about 3/4 a cup). On the cutting board use the sharp knife to the onion into small peices (you should have about 1/2 cup).

4) Put stewed tomatoes, green pepper and onion peices, tomato juice,and chili powder in the saucepan. Stir with the wooden spoon until mixed.

5) Put saucepan on burner. Turn burner to medium-high heat.Bringtomato mixure to a boil. Cover pan with lid and simmer mixture for 10 minutes.

6) Add drained pinto beans to saucepan. Stir mixture with wooden spoon. Cover and cook for 10 minutes more or until heated through. To serve, sprinkle cheese on top of each serving, if you like.

Greek Ants on a Log (I came up with this recipe.)




butter knife

cutting board





feta cheese crumbles

1) Wash celery and dry with paper towel. Cut up into about 2 inch peices of celery with knife.

2) Open hummus and spread on inside of celery with the butter knife.

3) Arrange 3 (or more) feta cheese crumbles on top of the hummus (which is in your celery). Put on plate and enjoy!