6 More Healthy Recipes That Actually Taste Good


Most of us desire to eat healthy, but it can be hard — right? Well, with these 13 recipes, you’ll be craving meals that not only taste good, but are better for you.

Trust us and try ’em!

6 More Healthy Recipes That Actually Taste Good:

1. Andouille Sausage Soup
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables and keep it healthy, but wanted it to be interesting and original, too.


1 Tbsp. canola oil

2 large onions, chopped

3 medium carrots, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 pkg. (12 oz.) fully cooked andouille chicken sausage links, cut into 1/4-in. slices

11/2 lbs. red potatoes (about 5 medium), cut into 1/2-in. cubes

1 can (28 oz.) crushed tomatoes in puree

1 tsp. Worcestershire sauce

1/4 tsp. pepper

1 carton (32 oz.) reduced-sodium beef broth

2 tsp. liquid smoke, optional

1/4 tsp. cayenne pepper, optional

Sour cream, optional


In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Remove from pot.

In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. If desired, top servings with sour cream.

2. Curried Chicken Meatball Wraps
These appetizers are also a smart dinner for picky eaters. I let everyone assemble their own at the table. With crunchy veggies and peanuts, sweet raisins and creamy yogurt, we all find a combination of toppings to enjoy.


1 large egg, lightly beaten

1 small onion, finely chopped

1/2 cup Rice Krispies

1/4 cup golden raisins

1/4 cup minced fresh cilantro

2 tsp. curry powder

1/2 tsp. salt

1 lb. lean ground chicken


1 cup (8 oz.) plain yogurt

1/4 cup minced fresh cilantro


24 small Bibb or Boston lettuce leaves

1 medium carrot, shredded

1/2 cup golden raisins

1/2 cup chopped salted peanuts

Additional minced fresh cilantro


Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into twenty-four balls (about 11/4-in.).

Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through.

In a small bowl, mix sauce ingredients. To serve, place 1 tsp. sauce and one meatball in each lettuce leaf; top with remaining ingredients.

Must-Have Tiramisu
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter creation over other tiramisu recipes. —Ale Gambini Beverly Hills, CA


1/2 cup heavy whipping cream

2 cups (16 oz.) vanilla yogurt

1 cup fat-free milk

1/2 cup brewed espresso or strong coffee, cooled

1 pkg. (7 oz.) crisp ladyfinger cookies

Baking cocoa

Fresh raspberries, optional


In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.

In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.

Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

4. Feta Steak Tacos
I love tacos and came up with this version to make them with Mediterranean flavors instead of Mexican ones. They are a hit with my family!


1 beef flat iron steak or top sirloin steak (11/4 lbs.), cut into thin strips

1/4 cup Greek vinaigrette

1/2 cup fat-free plain Greek yogurt

2 tsp. lime juice

1 Tbsp. oil from sun-dried tomatoes

1 small green pepper, cut into thin strips

1 small onion, cut into thin strips

1/4 cup chopped oil-packed sun-dried tomatoes

1/4 cup sliced Greek olives

8 whole wheat tortillas (8 in.), warmed

1/4 cup crumbled garlic and herb feta cheese

Lime wedges


In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice.

In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir 3-4 minutes or until crisp-tender. Remove to a small bowl; stir in sun-dried tomatoes and olives.

Place same skillet over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Remove from pan.

Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.

5. Caribbean Shrimp & Rice Bowl
I had a similar dish on vacation and recreated this healthier version. It takes me back to the islands every time I make it. Grill your shrimp for more beachy flavor.


1 medium ripe avocado, peeled and pitted

1/3 cup reduced-fat sour cream

1/4 tsp. salt

1 can (15 oz.) black beans, rinsed and drained

1 can (8 oz.) unsweetened crushed pineapple, undrained

1 medium mango, peeled and cubed

1/2 cup salsa

1 pkg. (8.8 oz.) ready-to-serve brown rice

1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined

1 tsp. Caribbean jerk seasoning

1 Tbsp. canola oil

2 green onions, sliced

Lime wedges, optional


For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.

Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink.

Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

6. Turkey Salad with Pear Dressing
This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. —Nancy Heishman Las Vegas, NV


3 Tbsp. olive oil

2 Tbsp. lemon juice

1 Tbsp. honey

1/4 tsp. salt

1/4 tsp. ground ginger

2 medium ripe pears, divided


8 cups fresh arugula or baby spinach

2 cups cubed cooked turkey

1/2 cup pomegranate seeds

1/4 cup chopped pecans, toasted

1/4 cup dried cranberries

2 green onions, sliced

Coarsely ground pepper


For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth.

Peel, core and thinly slice remaining pear. Divide arugula among four salad plates; top with turkey, sliced pear, pomegranate seeds, toasted pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.