Recipe Round-up Issue 16 of 2017

Published on

Skinny Turkey Nachos [Good Choice]

Corn chips are a necessity in my life. I need them for salsa, guacamole, and a plethora of other dishes that aren’t exactly slimming. Imagine how thrilled I was to come across this recipe that replaces those empty calories with something high in fiber!

Slimming Tip: Need to make these even more weight-loss friendly? Replace the turkey with beans and add in some other toppings from this blog post.

Chocolate Chip Stuffed Raspberries [Better Choice]

Image and Recipe Credit: Paul with

It’s Spring! Beautiful, mild, Spring! There can’t be a more beautiful or tempting high-fiber way to eat Spring’s fresh raspberries. Keep it more fun for the kids (and slimming for you) by only stuffing a few of the raspberries – each little handful becomes a scavenger hunt for the chocolate!

Stuffed Pasta Shells [Better Choice]

Image and Recipe Credit: Olson with

My father, who refuses to eat garbanzo beans had four (4!) servings in one sitting. This recipe is that unbelievably delicious.

Save some time on this recipe by using a good blender for the mixture and buying sauce at the store instead of making it yourself. The mixture freezes really well, and we’ve also decided the leftovers make for a really good sandwich spread.

Slimming Tip: Remember that pasta packs starch. So choose whole wheat pasta shells for the most slimming variety.

Raspberry Breakfast Bowl [Best Choice]

Image and Recipe Credit: Lindsay with

Have you noticed I’m getting you ready for the fresh berries that will soon be flooding your local grocery store? Berries have some of the highest fiber, and lowest sugar content in the fruit group. So go wild with just about any fresh or frozen berry out there.

Those flax and chia seeds pack a wealth of nutrients and thicken this smoothie-in-a-bowl. And if you make it ahead and refrigerate overnight, you’ll find something akin to pudding in the am. Doesn’t that sound even more treat-worthy?

Turkish Red Lentil Soup [Best Choice]

Here’s one last soup recipe before we shelve them for warm-weather salads. Red lentils and wonderful seasonings come together for a simple soup with lots of depth. For me, that’s healthy cooking at its finest.

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