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    You are in: Home / Cookbooks / FloridaNative's Healthy Veggie Creations
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    58 recipes in

    FloridaNative's Healthy Veggie Creations

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    This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.

    Recipe #322115

    This is my 'evolutionary' potato salad recipe. I started making this when I was about 17 years old, and have changed ingredients over the years until it got to this point -- now, I like it just the way it is! My biggest change was once I was making this for a party and mistakenly put chili powder in instead of paprika. I got upset, but added the paprika anyway, and off we went. I got more compliments on my "messed up" potato salad than on any other occasion! And it tasted GOOD. So I stuck with it. Some of the measurements are approximate (mayo especially) as I just dump stuff in, stir it up, and taste it until it's right. And how wet you like your potato salad is a personal thing. I just KNOW when it's the right consistency for our family.

    Recipe #322118

    I got this recipe from the Bob's Red Mill website, and it is awesome! I adjusted the sequence and ingredients a bit to suit me. It's my favorite Black Bean recipe so far, and I've tried a half dozen over the last few weeks, looking for just the right taste. This one has it! Serve it over cooked brown rice or cooked kasha and bulgur wheat for more fiber. You can use vegetable stock instead of chicken if desired.

    Recipe #315840

    This is my mother's famous corn recipe. I'm not sure where she got it but everyone loves it. I get requests each holiday season to make it. You can use canned corn or fresh, but Mom says you have to use Green Giant Shoepeg if using canned. No other corn matches that one. NOTE: Cook no higher than medium heat as this has a tendency to stick and burn. Stir often to reduce sticking.

    Recipe #315937

    Really nice salad for a brunch or light snack. Different kind of flavor, but impressive. From Cooking Light Magazine. Prep time is cooking time.

    Recipe #316815

    Great little healthy side salad for a cook-out or picnic. For the oil & vinegar dressing, I used Newman's Own Olive Oil & Vinegar Salad Dressing, which is what they tested with. Very tasty...From Southern Living Magazine, June 2008. Prep time is cook time.

    Recipe #316781

    This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken.

    Recipe #319245

    This is my mom - Mimi's - recipe for baked beans. Always a compliment to any occasion. This makes a good size dish for serving at a picnic or barbeque. I sometimes add cooked smoked sausage or ground beef and make it into a "casserole" for dinner, served with a salad and bread & butter slices. YUM...(:-)

    Recipe #319210

    This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!

    Recipe #317997

    From the Barilla box, this is a nice combination of flavors and colors. Quick and easy to prepare, good for a night when you don't want to put out too much effort, but want a nice dinner.

    Recipe #322033

    Serve this for dessert or arrange it on a leaf of butter lettuce as a salad. I made this and served it over baby spinach leaves. I'm not a big fan of feta cheese, for me a little goes a LONG way. So I made an extra side of the dressing and poured it over the fruit, and used freshly grated parmesan cheese instead. From Eating Well magazine... NOTE: Prep time is cooking time.

    Recipe #324270

    This is a modified recipe from the Pampered Chef 29 Minutes to Dinner cookbook. We really enjoyed it.

    Recipe #324043

    My variation of a recipe from an organic pasta package. SUBSTITUTIONS: Use red wine vinegar instead of balsamic. Use Mediterranean seasoning instead of italian.

    Recipe #324278

    This is a combination of sweets and spices that turned into really yummy comfort food. Apple cider and fresh apples plus curry powder created a smooth sensation for the taste buds. I put this in the crock-pot at lunch and it was ready for dinner. For this recipe I used Gala apples, Lundberg Wild Blend, and organic black beans.

    Recipe #330918

    These are very similar to the steamed potatoes my mom 'Mimi' used to make in the cast iron skillet. I like to make these with any roasted meat - just put them all in the oven at the same time - set it and forget it !! I use Pyramid All Natural Mediterranean Salad Herb Seasoning for this dish - I find it on the spice aisle at the grocery.

    Recipe #331922

    This recipe is from my best friend Diane (aka Frau Danger -- a little inside joke) and is posted with her permission. DH loves this potato soup. Very rich and creamy and great served on a chilly night with warm bread and butter or soft cheese, and a nice green salad.

    Recipe #338803

    Serve this elegant, colorful noodle dish with a tossed green salad as a light lunch or as a side with roasted poultry. This variation is from "The Big Bean Cookbook". I do not make this dish with the mushrooms, but have shown them here.

    Recipe #337746

    Lemon, in the form of shredded peel and juice, adds a subtle flavor to these cucumber sandwiches. From "Christmas Cooking From the Heart" by BHG.

    Recipe #339930

    This is my mom's recipe for her favorite soup. Since I never liked split peas as a kid, I never ate it. But since growing up, I've found it to be delicious. I make this with chicken or vegetable broth for a more flavorful soup. Serve with warm crusty bread.

    Recipe #341052

    This sounds SO good, and I'm going to make it at the first opportunity..."This interesting and surprisingly subtly flavored Irish soup makes good use of an ancient ingredient that is not only delicious but also believed to have health-giving properties. Serve it with some crusty bread as a real winter warmer." From my fave soup book, "400 Soups".

    Recipe #341329

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