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Healthy Plate Recipe Challenge
Rev up your healthy diet and be Healthy Plate Champion! Share recipes and colorful preparation ideas to fill half your plate with veggies and fruits.
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Healthy Plate Recipe Challenge
Got a competitive streak? Submit your fruit and veggie recipes and you could be voted cream of the crop.
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Top Five Recipes:
Baked Cherry Tomatoes and Pearl Onions
By Shanthz
Quick Pepper Saute
By Shanthz
Slow-Cooker Pineapple-Ginger Glazed Pork Chops with Sweet Peppers
By mamakim27
Bulgar Wheat Salad with Caramelized Pears and Sweet Potatoes
By Shanthz
Easiest Cobbler Ever
By mamakim27
To see the top ten recipes, take a look at the Leaderboard on the right side of this community!
OliviaView Thread
Thank you for your kind words....I'm happy that you found my posts fun and useful, and are hoping that I'll be back
View Thread
1 cup veggies (anything works! I use whatever leftovers are in the fridge or whatever needs used up)
1/2 cup shredded cheese
Olive oil (enough to make a dough)
Seasonings to taste (we like Italian)
Put all ingredients in a food processor and blend until a dough forms. Drop by tablespoons onto cookie sheet and bake at 350 degrees until slightly browned.
You can mix and match/adjust ingredients to get the texture or flavor that you want. My kids love these and even more so since they're called cookies
View Thread
This week, please share the recipes you serve to your kids in which veggies were both healthy and stealthy.
Good luck on this final week of the Healthy Plate Recipe Challenge!
There is still time to get to the top of the leaderboard.
OliviaView Thread
I add them diced and cooked to my omlets
I also use them to make almost any meat a colorful display
when cooking boneless chicken I add in sliced pepper maybe 2 different colors my favorites are yellow and red
I don;lt really have much in a recipe but use peppers regularly
Hugs Judy:)View Thread
teaspoon of minced garlic
tablespoon of italian dressing
1/2 lb of mushrooms
teaspoon of olive oil
3 medium chicken breast
mexican rice(homemade or store bought)
spinach wraps
Slice each pepper into very thin 1 inch slices.
Dice mushrooms.
Add peppers and mushrooms into a medium bowl.
Add garlic and italian dressing into bowl.
Shake in bowl altogether and set in the frig.
Thawl chicken
add pepper and a dash steak sauce
cut into thin strips
set in frig
start on rice(time depends on how you make it)
Put pepper mix in frying pan on medium heat stirring occ.(no need for olive oil since there is italian dressing)
preheat skillet on medium heat with olive oil and start the chicken(cook until white)
After all is finished you can mix it all together or just layer on the spinach wrap.
For a chrisp wrap flip wrap in a skillet on each side for 15 seconds on highView Thread
1/3 cup crushed pineapple(can also use peach or mandarin orange)
3 tbs ketchup
3 tbs soy sauce
11/2 tbs grated or chopped fresh ginger
1 tbs light brown sugar
1 tbs olive oil
3 or 4 boneless pork chops
1/4 tsp salt
1/4 tsp black pepper
1 lg sweet red, yellow or orange pepper or 2 small of any combination cut into strips
1 tbs cornstarch
1 1/2 cups pineapple chunks, peach chunks or mandarin oranges.
Stir together crushed pineapple, ketchup, soy sauce, ginger and brown sugar. Set aside.
Heat oil in skillet. Sprinkle pork with salt and pepper; brown both sides of each chop. Place in slow cooker with peppers and about 2/3 cup of pineapple mixtue. Cover and cook about 3 hrs on HIGH.
Remove chops. Combine remaining pineapple mixture, cornstarch and pineapple chunks. Pour liquid from slow cooker into saucepan, bring to boil over medium-high heat. Whisk in remaining mixture, cook about 1 minute. Serve with sauce over white rice. ENJOY!!!!!!!!!!!!
I have tried all three fruits, and all are delicious. To save time, I just used can fruit. This taste alot like sweet and sour pork.View Thread
4 medium bell peppers, sliced longways
1 lb mild Italian chicken sausage
2 boxes long grain & wild rice mix
1 small onion, chopped
1 clove garlic, minced
1/4 cup Parmesan cheese, finely grated
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pepper Prep:
Cut each pepper in half, longways
Remove seed and stem.
Spray cooking oil on a shallow baking dish and arrange pepper shells to fit.
Rice:
Cook to instructions on boxes.
Stuffing:
Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat.
In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley.
Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad.
* There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!View Thread
Bell peppers are nutritious and packed with vitamins. WebMD has a detailed description of health benefits of peppers here .
We use peppers of all kinds in our cooking, sometimes bell peppers but more often thai bird chillies, jalapenos and mexican chillies. Red pepper flakes and chilli powder find their way into our many curries and stews.
These colorful sauteed bell peppers and a boiled egg was dinner tonight, which was all scooped up with homemade flatbreads (rotis). It can also be rolled into a fajita or piled onto a sandwich....endless possibilities. You can also make it heartier by adding some potatoes.
There isn't much of a recipe for this simple dish which comes together in minutes. I sauteed sliced onions, garlic, ginger, bell peppers, a little diced tomato, and some spinach in olive oil. This recipe doesn't call for any other spices so as to not mask the flavor of the bell peppers. I topped it with a hard-boiled egg, some cilantro and had it with flatbreads. You can read it here .
3/4 cup craisins (dried cranberries)
3/4 cup walnut pieces
3/4 cup crumbled low fat blue cheese
1 small red onion, cut into thin rings
3/4 cup fresh cilantro, minced
1 small tub organic mixed baby lettuces
5 leaves organic romaine lettuces
Dressing:
3 Tbsp balsamic vinegar
5 Tbsp olive oil
1 tsp blueberry syrup
ground black pepper to taste
Toss salad and cilantro and put in serving bowl. Scatter onion rings across the top, then the cheese, walnuts, and cranberries. Drizzle the dressing over the top or allow people to dressing their servings themselves at the table.View Thread
Cook one bag cranberries in five cups water for ten minutes. Add one pkg orange jello and two pkgs rapsberry jello. Cool a couple hours. Add 2 cups of applesauce and one can crushed pineapple. Let set.View Thread
1 bag froozen cranberries
Medium size sauce pan
Water to cover cranberries and up to about 2 inches above the berries
Add cold water to berries and bring to a medium boil. Berries will begin to burst soon. Continue boiling for 15 minutes or so, and use a masher to crush berries, releasing some of the pulp into the water.
When most of the berries seem to be crushed, strain the juice and mash the berries to include the pulp in the juice. (I blend the remaining cranberry pulp/skin into fine pieces and add it to olive oil salad dressings.)
Separate the nectar into 1/2 cup portions, if you wish, and freeze them. Add one or more cups to a pitcher of Green Tea, 1/8 to 1/4 cup to salad dressings, marinates, sauces. I usually freeze it in ice trays and use it often. If you use it in tea you will use more sugar than you would normally use in drinks. If you cook or marinate with it, add a pinch of sugar or splenda during cooking. View Thread
Regardless of whether you like yours hot or mild or somewhere in between, share your perfect pepper recipes.
Good luck!
OliviaView Thread
View Thread
2 cups (1/2 pound) fresh cranberries
3 cups mini marshmallows
3/4 cup sugar
2 cups diced unpeeled tart apples
1/2 cup seedless green grapes
1/2 cup broken walnut pieces
1/4 tsp salt
1 .Cool Whip (8 oz.)
Grind cranberries, combine with sugar. (I use my food processor) Add marshmallows. Cover and chill overnight.
Add apples, grapes, nuts and salt. Fold in Cool WhipView Thread
2 red apples cubed w/skin on
Rind of ½ orange
Juice of 2 oranges
1 cup sugar
1 cup crushed pineapple
1 small package strawberry or cherry (or any red) jello dissolved in ½ cup hot water
In a food processor or blender, grind the fresh cranberries, orange rind and apples to the consistency you prefer. Stir in the juice, sugar and crushed pineapple. Add the dissolved jello last and mix well. Cool in refrigerator until set.
View Thread

A perfect pasta salad for your next entertaining event, or for your quick lunch. No creamy dressing, nothing heavy and rich, just tiny bow-tie pasta tossed with dried cranberries, peas, walnuts, parsley, and a healthy dose of extra virgin olive oil and fresh lemon juice. Pleasing to the eye and full of nutrition, takes just a few minutes to get it to the table.
You can read more in this post.
Cranberries are plentiful in the Fall, and I try to use it in baked goodies, salads, or sometimes in a homemade granola mix. Cranberries are full of antioxidants, which protects cells from damage by unstable molecules called free radicals. The health benefits of cranberries include prevention of urinary tract infection, lowering cholesterol, and cancer prevention.
Ingredients I used:
- 1/2 cup of your favorite pasta (I used tiny bow-tie pasta)
- 1/2 cup frozen peas
- 1/2 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 1/4 cup parsley, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Freshly ground black pepper

Few simple steps:
- Cook pasta in salted boiling water until al dente. Drain and keep aside.
- Cook peas in boiling water for about 3 minutes and set aside.
- Mix the olive oil and lemon juice with a pinch of salt and freshly ground black pepper until well combined.
- In a bowl, toss the pasta, peas, cranberries, walnuts, parsley and mix well.
- Pour the dressing and let the salad rest for some time until flavors are well combined before serving.
- Enjoy!
Thank you for the correct links to my recipes - I appreciate it greatly.
ShanthzView Thread
1 small can of crushed pineapple
1 large box of red jello, any flavor (I use sugar free)
1/2 can diet coke (or 1 can of the small size)
In a medium sized saucepan, bring the diet coke to a simmer. Add the red jello and sir till dissolved.
In a large bowl, combine cranberry sauce and pineapple. Pour in the jello/coke mixture, and stir.
Let sit till cool, then cover and put in refrigerator. It will set up and have the consistancy of a lumpy jello.View Thread
Ingredients:
1. pumkkin pieces, the fibre inside, some seeds also if they are tender.
2. oil 2 teaspoons.3.tomato - 1, 4.coriander leaves - one bunch 5.curry leaves 6.greenchillies 3 , 7.red chillies 3, 8. tamarind -small piece. salt to taste.
Heat oil in a pan, fry pumpkin till it gives a glassy appearance and then all other ingredients for 3 seconds and allow to cool.
Grind to paste. can store in refrigirator for 2 days also. good to take with rice, dosas, idlys, breadspread, chappatis, rotis.
pumpkin seeds are rich source of magnesium and reduces pain.View Thread
maggieView Thread
If you want more of a main meal, add cubes of cooked chicken breast.
maggieView Thread
If you want more of a main meal, add cubes of cooked chicken breast.
maggieView Thread
Blend in blender unlil mixture is smooth:
1 (15oz.) can Pumpkin
1 (12oz.) can evaporated milk
1 (8oz.) cup vanilla lowfat yogurt
1/4 cup sugar
1/4 teaspoon pumpkin pie spice
Top with:
1 pint whipping cream
Sprinkle with:
Additional pumpkin pie spice
Serves 4View Thread
½ lb chicken breast, cut in bite size pieces
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon grated fresh ginger
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon cinnamon
½teaspoon cloves
1 teaspoon oregano
1 onion
4 garlic or to taste
4 cups Chicken broth
1 16 oz can pumpkin
2 zucchinis
Cook the beans in the chicken broth, about 30 minutes. Slice the zucchini. Sauté onion, garlic and chili powder. When onions are clear add chicken and the rest of the spices. When the chicken is almost cooked add the zucchini and cook for five more minutes. Add the zucchini and chicken to the beans. Add the pumpkin and cook till heated. Add more chicken broth if you like a more soupy consistency.
Serve over brown rice.View Thread
water -2 cups
lemon -1 squeezed to take juice
cardamom -3
sugar to taste
salt-1 pinch
grind all these in a mixer with water and sieve it .Add sugar to taste and serve.View Thread
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