Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Vegetable Lasagna

When I was younger my mom would buy the Stouffer’s Vegetable Lasagna, which I LOVED!  Because only mom and I liked it, we didn’t have it often and when we did I ate a good portion of it… so of course it was something I made sure to have when I got married.  When it became too expensive to buy, I made my own recipe.  When I changed my eating habits it was easy to continue making this – all I needed to do was change from white pasta to whole wheat.  Recently I served it to a group of friends who requested the recipe, so I am sharing it with the world!  You can find this and more in this document – my Healthy Recipies,  This is just a general guideline, add any vegetables you like!  I often use whatever I have on hand – the last time I made it I included cabbage, green beans and peas – it always turns out great.

Veggie Lazagne

Vegetable medley

Doesn’t this look beautiful?

Vegetable Lasagna


1 ½ cup frozen chopped spinach

2 carrots

1 small Zucchini squash

1 small yellow squash

1/2 cup broccoli

1/2 cup cauliflower

4-6 fresh mushrooms

2 cloves garlic, minced

½ cup chopped onion

2 Tablespoons Butter

2-3 Cups Monterey Jack Cheese

8 oz pkg. of Ricotta

6 Whole Wheat lasagna noodles cooked and drained

Sauce ingredients

2 Tbsp butter

1 cup parmesan cheese

1 cup mozzarella cheese

2 cups Heavy cream

Lemon pepper to taste

Garlic salt to taste

Italian seasonings to taste

Sauce Directions:

Melt butter in sauce pan, add cream and seasonings.  Add cheeses.  Stir until melted.   Add cream or cheese if needed to adjust consistency.


  1. cut all vegetables into julienne strips about 1 inch in length, or small chunks
  2. sauté carrots in butter about 3 minutes add broccoli and cauliflower, cook and additional 3 minutes.  Add zucchini, squash and mushrooms cook another 2 minutes. Add onion and garlic sauté until all vegetables are tender.  Add spinach, cook until heated through.
  3. put a little sauce on the bottom of a lasagna pan, place 2 noodles in the bottom of the pan next spread ¼ in layer of ricotta over noodles, then spread ¼ in layer of vegetable mixture. Sprinkle a layer of cheese then pour a layer of sauce.  Add 2 noodles, continue pattern until pan is full ending with noodles, cheese and sauce.
  4. bake in 350o oven until heated through
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Chicken and Dumplings

My husband’s favorite meal is chicken and dumplings.  Before my diet. I made it for him frequently.  Shortly after starting the diet I gave it a try and it was a spectacular failure… Yuck! So, occasionally I have made it for him the old way and had something else for myself….  The trouble is, I liked it too.  So, when he asked for it this time, I was determined to figure it out so that we could all enjoy it.  It took some work as we like the Betty Crocker recipe made with Bisquick – which is really simple to make, if you don’t need to make all the ingredients first.  I needed to figure out how to make Bisquick mix and chicken gravy mix in order to make it turn out right.  But, as a result I can now make other things that were previously unavailable – like Red Lobster’s Cheddar Bay Biscuits, strawberry shortcake, or any number of other Bisquick recipes.  I can also make quick gravies, which has been something I was missing… so make up a lot of the mixes and enjoy!

Whole Wheat Bisquick Mix

4 cups whole wheat flour

2 cups whole wheat pastry flour

3 tbsp baking powder

1 tbsp salt

1 cup butter

  1. Sift dry ingredients together
  2. cut in butter until mixture becomes crumbly and sticks together.
  3. Store in refrigerator in an airtight container. (original recipe – included shortening- said up to 4 months, I do not know how long this recipe will last)
  4. Use to replace Bisquick in any Bisquick recipe


Chicken Gravy Mix

3 tbsp chicken bullion

1 tsp onion powder

1 tsp garlic powder

1 bay leaf

1/2 tsp celery seed

1/2 tsp oregano

1/2 tsp pepper

1/8 tsp thyme

1/4 cup cornstarch

  1. Using a mortar and pestle grind all spices together into a fine powder.
  2. Add chicken bullion and cornstarch, mix well
  3. Use 1/4 cup to replace 1 package of chicken gravy.

To make brown gravy replace the chicken bullion with beef bullion


Chicken and Dumplings

1 lb chicken cut into 1 inch cubes

1 tbsp oil

1  3/4 cups water

1 cup milk

1/4 cup chicken gravy mix

3/4 tsp marjoram

1/2 tsp salt

1 (16 oz) bag frozen broccoli, carrots and cauliflower


Dumpling ingredients

2 cups Bisquick

2/3 cup milk

(to be prepared at step 4) using a fork combine Bisquick and milk until they are both well incorporated.  This will make a very sticky mixture.

  1. In a large saucepan, brown chicken in oil, stirring frequently, until browned on all sides.
  2. Add milk, water marjoram and gravy mix, stir until combined.
  3. Add frozen vegetables and mix well.
  4. Begin preparing dumplings, when mixture begins to boil reduce heat to a low, give it one last stir and begin dropping dumpling mixture, by spoonfuls over the chicken mixture.
  5. Cook uncovered 10 minutes
  6. Cover and cook an additional 10 minutes
  7. Enjoy!



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Stuffed Acorn Squash

This recipe was somewhat of a mistake.  I went to the store to get the ingredients for a summer squash recipe and got acorn squash instead.  When I went to make it I had the wrong ingredients.  After returning from the store for the correct ingredients I didn’t know what to do with the acorn squash… so I decided to stuff the acorn squash with the summer squash and see what happened.  My husband and I both loved it!  Now, at the request of my baby sister, I share it with the world.



Stuffed acorn squash with sausage

Stuffed acorn squash with sausage

Stuffed Acorn Squash

2 acorn squash

2 yellow squash

2 cups chicken broth

1 clove minced garlic

1 tbsp butter

1/4 cup pecans

3/4 cup Italian blend cheese

1/4 cup Parmesan cheese



  1. Cut the acorn squash in half and remove the seeds and guts, place in a baking pan and fill each cavity with chicken broth.  Bake at 350 degrees for about an hour (until fork tender).
  2.  Julienne the summer squash.  Melt butter in a pan and saute with garlic and pecans.
  3. Mix the summer squash mixture and cheeses together.
  4. Remove the acorn squash from the oven pour about half of the chicken broth over the squash and cheese mixture, discard the remaining juice.  Mix until combined and scoop the mixture into the empty cavities of the acorn squash.
  5. Return the squash to the oven and bake and additional 10-15 minutes until cheese is melted.

optional – add some cooked sausage or bacon for a different flavor.

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As Easy As Ramen Soup



Every once in a while you just have to cook something SUPER SIMPLE… for us Ramen noodles fit the bill.  They are so quick and easy!  When my husband was on his mission he learned to embellish it which makes it so delicious, but is still SO easy – at least as easy as you want it to be.  To make it oh so much better, you simply follow the package directions and add meat and veggies of your choice.  – to make it super simple, all you do is, throw in some leftover meat – your choice and some frozen veggies – your choice.  Boil it until everything is hot and serve.  It takes maybe 15 minutes!  Well unfortunately this has been something that I had to do without…. Until recently when I realized I had exactly what I needed already in my pantry…

Product DetailsWe found this in a local store and bought it to replace the noodles in some Thai dishes we love.  Sadly, they stopped carrying it locally and I needed to start buying it off Amazon. com, which means that that I have to buy it in bulk and we just don’t use it that fast.  It sat around for quite some time before I had the idea to use it to replace Ramen Noodles – I SO wish I had thought of it before!  Anyway, here you go.  I hope you enjoy!

Easy as Ramen Soup


As Easy As Ramen Soup – and better for you too!

brown rice vermicelli about 1/4 of a package

cooked meat of choice

vegetables of choice

bullion of choice

4 cups water

1 egg (optional)


1. Add water to pan, bring to a boil.

2. Add bullion

3. Add meat and vegetables to pot

4. After vegetables are nearly finished cooking, add noodles, cook until tender (2-3 minutes)

5. Beat an egg and drizzle it slowly over boiling water.

5. Serve and enjoy


So Simple!

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Green Chili Chicken Enchaladas

My sister asked for my enchilada recipe the other day, so I thought I would go ahead and share it here for all to see.  I hope you like it.

Green Chilie Chicken Enchiladas

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

1 onion chopped and sauteed
2-3 green chilies
1 16 oz carton sour cream
2 chicken breasts boiled and shredded
4 cups fiesta blend Shredded cheese
12-16 corn tortillas
Mix the first 5 ingredients together in a bowl.  Put a small amount of the mixture on the bottom of a 8 x 8 pan add a layer of corn tortillas to cover bottom of pan. Repeat process layering sauce and tortillas until mixture is gone, sprinkle with cheese and bake at 350 degrees until heated through and cheese is melted.
* this is the way I do it if I don’t have any homemade cream of mushroom soup on hand – you can also chop and sautee mushrooms with the onions
If you would like to use cream of mushroom soup in this recipe, you can find my recipe for it here. I usually make a batch and freeze it in 2-3 cup portions to be used later.  To use it in this recipe, mix two cups of soup into the chicken mixture and prepare as directed.


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Grout Bilk

Ok, I know the name doesn’t exactly sound appetizing and it probably isn’t even spelled right, but give it a chance it really is good!

My mother-in-law has some German ancestry.  She gave me this recipe, claiming that it is a traditional German dish.  It is basically a homemade hot pocket. It is actually quite simple to make but does take quite a bit of time to prepare.  My 3 year old helped me prepare these and had great fun sealing up the filling, she originally was pinching so gently that they didn’t really seal so I told her to pinch it like she was mad (and we had a talk about the appropriate release of anger and that it wasn’t ok to pinch people…) so each time she would start working on a n edge she would say “I’m mad” scrunch up her little face into a comedic imitation of ‘mad’ and pinch away, when she was finished she would say “I’m happy now” and wait for her next opportunity to work.  Such fun!

I imagine that you could use the basic concept and stuff it with any fillings you like but I have never experimented with it – we do so enjoy the original… Hope you do too!

Grout Bilk

Grout Bilk

Grout Bilk

To make this you first prepare a bread dough, when bread has about 45 min left on it’s final rise start preparing the filling mixture. After the filling is prepared, allow it to cool while you prepare the bread to be filled.  To prepare the bread dough for filling: break the  dough into 4-6 portions.  Using one section at a time, roll the bread dough out to about 1/8 inch thick.  Use a knife to cut the rolled dough into 4×4 inch squares.  Place a heaping scoop of filling into the center of each square, leaving about 1 inch of dough all the way around the filling.  Lift the four corners of each square to meet in the center then seal each edge well by pinching it shut.   bake in a 350 degree oven until they turn golden brown on the bottom.

Honey Wheat Bread Dough


2 1/2 tsp active dry yeast (or 1 packet – bread will be heavier as the packets only contain about 2 1/4 tsp yeast)

2 Cups warm water

1/3 cup honey or dark molasses

1 Tbsp applesauce

2 tsp salt

5 1/2 to 6 cups whole wheat flour



place all ingredients into bread machine in order given, set machine on dough setting. Press start and allow it to work. Roll out dough as instructed in previous directions, fill with the grout bilk mixture, seal well and bake.


if you don’t have a bread machine here is the method for making it manually:

in mixing bowl add all ingredients except flour.  Gradually add flour to make a stiff dough.  Knead on well floured surface until smooth and satiny, about 8-10 minutes.  Place in greased bowl, cover, allow to rise in warm place until doubled – about 1 1/2 – 2 hours.  Roll out and prepare as directed previously.



Grout Bilk Filling


1 pound lean Hamburger

1/4 head of cabbage

1 onion

salt and pepper to taste



1. In a large pot, brown the hamburger.

2. Add the cabbage and onion, cook until onion is translucent and cabbage is soft.  Stir frequently, do not let it burn.

3. Remove from heat and let it cool before filling the bread with it – if it is too hot you will burn your hands.


We love to eat these with ketchup.

As a time saving idea, the last time we made this we chopped up the entire head of cabbage and 4 onions, divided it into 4 gallon sized freezer bags, labeled them and threw them in the freezer.  So when I made my last batch all I had to do was open the bag and pour it in, it can’t get easier than that!

*the bread recipe was adapted from a recipe found on a package of High altitude, Hungarian stone ground whole wheat flour.  It came out very good, better than any bread I’ve made in the past!

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Homemade Pizza Crust

Nana requested a recipe for pizza crust, so here it is.  This recipe is really very simple and doesn’t even take a lot of time to prepare… but I will admit that I have gotten lazy.  I usually use Mama Mary’s whole wheat and honey crust, which is already prepared, making things that much easier.  however making your own crust allows so many fun options – personal pizzas for the kids to prepare themselves, calzones, pizza pies… Have fun and be creative! Who doesn’t love pizza… enjoy!


Pizza with the works

Pizza with the works

Pizza Crust

1 pkg yeast

1 pkg stevia

1 1/2 c warm water.

3/4 tsp salt

2 1/2 c whole wheat flour

1 1/2 c oat flour

1 egg


1. Preheat oven to 350 degrees

2. Mix yeast, stevia and water together, let sit 5 min.


3. Mix dry ingredients together

4. add egg and yeast mixture to dry ingredients.  Mix well.

5.  Knead 8-10 min

5. Roll out and place on pizza pans.  Bake 5-10 min, crust should still be slightly under-cooked.

6. Remove from oven, add desired toppings, bake until cheese melts and toppings are hot.


When My husband worked for Papa John’s they came out with a Spinach Alfredo, Chicken, Tomato Pizza which we just loved so occasionally I make it instead of the “traditional” pizza that we usually make – so here’s the recipe.  Hope you enjoy it!

Spinach Alfredo Chicken Tomato Pizza

Spinach Alfredo Chicken Tomato Pizza

Spinach Alfredo Chicken Tomato Pizza

To make this pizza you spread Spinach Alfredo sauce over the prepared crust, top with mozzarella cheese, Chicken slices and tomato slices.  Bake in a 350 degree oven until cheese is melted and slightly browned.

Spinach Alfredo Sauce

2 Tbsp butter

1 cup Chopped spinach (fresh or frozen)

1 Cup heavy cream

1/2 cup mozzarella cheese

1/2 cup Parmesan cheese

Garlic salt and pepper to taste



Melt butter in a sauce pan, add spinach and sautee until dry but not burned.  Add heavy cream, bring to a boil.  Add cheeses and seasonings.  Stir until melted.  Remove from heat.  Spread over prepared pizza crust.


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Stuffed Hamburgers and Sweet Potato Fries

A couple of years ago we purchased a stuffed burger maker because it was on sale and looked interesting.  What a purchase! This has become our favorite way to eat hamburgers.  Granted, it is not as easy as throwing a frozen patty on the grill or even making your own hamburger patty but they are infinitely better and well worth the effort!  Plus with the toppings all conveniently tucked inside the burger there is less mess and fewer toppings sliding off the bun… well, unless you add even more on top like guacamole, yum…   Add a side of sweet potato fries and some grilled veggies and you’ve got the makings of a great meal!

So what do you put inside a stuffed burger?  Mushrooms, onions, green chili, garlic, cheese, bacon, pineapple… anything you want!

If you don’t have a burger press, you can still make stuffed burgers, it is just more difficult to get uniform burgers.  To do it you make two patties about 5 inches in diameter indenting the center of the burger and leaving a rim around the patty about ¼ inch wide and ¼ deep.  Scoop filling into one side and place the remaining patty over the filled patty.  Seal the edges well and cook until burger is completely cooked through.

Here’s my recipe – it makes about 6 stuffed burgers

Stuffed Hamburger

Stuffed Burgers


2 pounds lean ground beef

¼ cup whole wheat flour

1 egg

1 tsp garlic salt

½ tsp pepper

Mix the above ingredients together well and shape into patties.  Prepare stuffing,


¼ cup spinach

¼ cup mushrooms

¼ cup onion

1 Tbsp minced garlic

1 Tbsp olive oil

Salt and pepper to taste

1/2 cup cheese

Chop spinach, mushrooms and onion into small pieces.  Put oil into medium sized skillet, add chopped vegetables and garlic.  Sautee until onions are translucent and mushrooms are tender.  Add salt and pepper, mix well.  Remove from heat and allow mixture to cool, then stir in about ½ cup cheese.  Scoop into prepared patties, seal burgers and cook.


Sweet Potato Fries with Orange Dipping Sauce

2 Large sweet potatoes Peeled and cut into fries

1 tsp salt

2-3 Tbsp Olive Oil

Place cut fries into a bag, add oil and salt.  Toss in bag until well coated.  Bake in a 350 degree oven for about 30 minutes or until soft (time may change depending on thickness of fries) turning once.


Orange Dipping Sauce

½ Cup Sour cream

2 Tbsp Orange Juice Concentrate

1 Tbsp Honey

Mix well, serve.

*This recipe originally came out of the Disney Princess Royal recipe collection

royal recipes

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Shrimp Tostadas

When summer hits we don’t want anything to do with hot dishes, so we love it when we find an excellent recipe that does not need to be cooked.  My Sister-in-Law made this recipe for my husband and we have been enjoying it ever since!  It is beautiful, simple and tasty!

Unfortunately I do not know the original source for the recipe as my sweetheart just took a picture of the ingredients and brought it home, but there is a reference that says Dragonfly Cafe, so it may be the original source, however the recipe I found on line under this name, although similar is not the same recipe that I have.  You can view the other version here.  I am adding my version, to this blog to preserve it and make it more accessible in the future.

Here is the recipe… enjoy!

Shrimp Tostadas

Shrimp Tostadas

Tostada shells

Tostada shells

Shrimp Tostadas


4 tostada shells

1/2 cup guacamole

1/4 cup plain yogurt

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp paprika

1/4 tsp onion powder

pinch salt

2 tsp lime juice

1 cup precooked shrimp with shells and tails removed

1/2 of a small jicama

1/2 package matchstick carrots

1 cup snow peas

1 red bell pepper



1. If you will not be using premade tostada shells, prepare tostadas by spraying corn tortillas with cooking oil, laying them flat on a cookie sheet and baking them in the oven until they are crispy

2. Cut all vegetables into matchsticks

3.  Prepare yogurt sauce by mixing yogurt with all spices, add shrimp and coat well.

4. Set tostadas, guacamole, yogurt mixture and vegetables out buffet style

5. Put desired toppings on the tostada shells and enjoy!


ps. guacamole is simple to make… all you do is – mash an avocado with a fork add about 1/2 tsp lemon juice and a sprinkle of garlic salt mix together taste, adjust ingredients as needed and serve!

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Fish Tacos with Mango Salsa

I am not a fish lover and I don’t really care for mango so when my husband suggested this meal I will admit that I was not thrilled about it.  I admit that I put it off as long as possible and didn’t know what I was going to do if he wanted to have it again.  So I was very surprised to find that not only did I like this meal, I was the one to request it being put into our regular rotation.  This meal is simple, gorgeous and delicious!  Hope you enjoy it as much as we do!

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

Fish Tacos:

3-4 tilapia fillets

1 Tbsp Lemon Juice

1/4 cup olive oil

salt and pepper if desired

corn tortillas

Whisk lemon juice with olive oil.  Dip tilapia fillets in lemon mixture then sprinkle with salt and pepper.  Place fish in baking dish and cook at 350 degrees for approximately 30 min or until fish is tender and flaky (In the mean time, prepare the salsa and guacamole). Remove fish from oven and using 2 forks break the fish into small chunks.  Heat corn tortillas briefly in the microwave or on the stove.  Fill tortillas with fish and other toppings and enjoy!

Mango Salsa:

1 mango, chopped

1/2 cup diced onion

1-2 jalapenos seeded and diced

2-3 roma tomatoes chopped

1 Tbsp chopped cilantro or 1 tsp dried cilantro

Mix all ingredients together, serve.

p.s. If you make the same recipe without the mango you have Pico de Gallo


Other Toppings:

cheese, guacamole, sour cream

layer desired ingredients onto tortillas, bend tortillas around the filling and devour it! Yum yum!

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