Wholly Healthy Momma

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

Green Chili Cheese Ball

A friend of mine would frequently supply my coworkers and I with the most fabulous cheese ball ever… I got the recipe and was surprised to find that this delicious appetizer is deceptively simple.  Now we frequently find ourselves fulfilling requests for this party staple.

The following recipe is how we most commonly prepare it however it is delicious in many ways.  We have tried it with sun-dried tomatoes, garlic and basil.  Or how about some crispy bacon, ham, or pepperoni… Get creative and make up your own recipe – what would you put in your cheese ball?

Green Chili Cheese Ball

Green Chili Cheese Ball

Green Chili Cheese Ball

1 Block Cream Cheese

1 Can black olives – chopped

1/4 cup chopped green chili

1 cup fiesta blend cheese

1/8 tsp garlic powder (optional)

1/2 cup pecans

 

1. Combine all ingredients except pecans in a bowl.  Mix until all ingredients are evenly distributed through cream cheese.

2. Shape into a ball

3. Spread pecans over a flat surface.

4. Roll ball over pecans, making sure to cover entire surface.

5. Serve with triscuits or other favorite crackers, chips or pretzels.

 

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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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Mini Sopapillas

What better to accompany any Mexican dish than sopapillas!  I loved these when I was younger and there is a local restaurant that includes them with many of their combo plates… so I helplessly looked on as my husband at mine and his because I believed they would be difficult to make.  Until now… I attempted them and they were SO EASY and SO GOOD that now I make them almost every time we have Mexican food for dinner.  The kids love them plain or with honey, the adults love them, well… dripping with honey!

Here’s the recipe, enjoy!

Sopapillas

Sopapillas

Mini Sopapillas

INGREDIENTS:

2 cups Whole wheat pastry flour (regular whole wheat flour works as well they are just a little heavier)

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon applesauce

1/2 tsp canola oil

3/4 cups warm water

 

oil for frying
DIRECTIONS:

1. In a large bowl, stir together flour, baking powder, salt and applesauce and oil until well combined and crumbly.

2. Stir in water and mix until dough forms.  Knead until dough is smooth.

3. Cover and let stand for 20 minutes.

4. Roll out on floured board until about 1/8 inch thick. Cut into ~ 3 inch triangles or squares.

5. Heat oil in deep-fryer to 375 degrees Fahrenheit. Fry until golden brown on both sides.

6. Drain on paper towels and serve hot.

 

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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

ingredients

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

 

directions:

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

Ingredients

1 pound lean Hamburger

1/4 head of cabbage

1 onion

salt and pepper to taste

 

Directions:

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

 

Directions:

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

Ingredients:

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,

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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Potato Salad

OK, this sounds too common place and it has not been modified since I changed my lifestyle but I have gotten so many compliments on my potato salad that I thought I would share… or maybe I should keep it a secret… HMMM.  I have always claimed that this is my mother-in-law’s recipe but she visited recently and said it most definitely is not her recipe and that it is better than hers.  What a compliment.  But I will still give credit where credit is due. She did teach me to make potato salad and her recipe has heavily influenced my recipe.

 

Before trying this recipe, I will give you fair warning.  You may also find it requested frequently by friends and family, so beware!  Here is the recipe-enjoy!

 

Potato Salad

Potato Salad

Potato Salad

Ingredients:

4 russet potatoes

4 hard boiled eggs, peeled

1/2 can olives

1/2 Cup chopped dill pickles (I love Claussen)

1/2 Cup chopped  onion

1 Tbsp chopped garlic

1/2 Cup Mayonnaise

1 Tbsp Mustard

1 tsp Salt

 

Directions:

1. Chop and boil potatoes until potatoes can easily be pierced with a fork but are not mushy. Drain well, place in large bowl, keep in refrigerator to cool them down.

2. Drain olives, reserving about 2 Tbsp juice,  Chop olives pickle onions and egg whites.  Add all chopped ingredients to bowl with potatoes

3. Combine egg yolks with reserved olive juice and about 2 Tbsp pickle juice, mix until yolks are creamy.

4. Add garlic, mayo, mustard and salt to yolk mixture. Mix well.  Mixture should be runny – about the consistency of heavy cream – and tastes salty.

4. Pour egg yolk mixture over the potato mixture.  Stir until well coated. Refrigerate until ready to serve.

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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

ingredients:

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

 

instructions:

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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Cinderella’s Pumpkin Carriage Waffles.

When my sisters and I were little we would pretend that we were Disney Princess Characters.  I was Belle, because I always had my nose stuck in a book and a few other common characteristics.  So one Christmas, a couple of years ago,  one of my lovely sisters gave me a princess cookbook.  Since I LOVE cookbooks and recipes, I was thrilled.  But imagine my surprise when I found that it contained many healthy recipes… I guess a princess must eat healthy to protect that figure.  For a link to purchase the book, click on the picture below.

royal recipes

 

Well… one of the recipes I love from this book is Pumpkin Carriage Waffles.  Unfortunately, when I was away and wanted some I did not have my book.  So I decided to find the recipe on the internet – because you can find anything on the internet… right?  Even though there were many recipes out there, none of them was as good as the one I already had.  So, I decided to post the recipe – with my revisions of course…  Here is is, enjoy!

Pumpkin Carriage Waffles

Pumpkin Carriage Waffles

Pumpkin Carriage Waffles

 Ingredients:

2 cups whole wheat flour

2 Tbsp Honey

1 Tbsp baking powder

1/2 tsp salt

1/2 pumpkin pie spice

2 eggs

1 1/2 cups milk

1 cup pumpkin puree

2 Tbsp canola oil

 

Directions:

1. Mix dry ingredients together

2. beat eggs, add milk and pumpkin

3. Mix dry and wet ingredients together until well combined.

4. cook in preheated waffle iron that has been sprayed with cooking oil by adding a little over 1/4 cup to each section of the waffle iron (this depends on the size of your waffle iron, accommodate as necessary).

 

** in general waffles are done when they stop steaming and the lid opens easily

for syrup on these I like to melt a little butter in a cup, mix it with honey and pumpkin pie spice and pour it over the waffles – making sure to fill all the holes of course!

 

 

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Raspberry lemonade Jell-o Cake

As I was preparing for the baby’s first birthday party I started considering what cake to make.  My husband’s all time favorite is Jell-o cake and I thought it would be fun to try it.  I also made it a pink camo cake which was fun too!  The cake turned out awesome, Grammy touted it as the best cake I’ve made yet and my sister even asked to take a piece home to her fiancee.  This just doesn’t happen because my deserts are usually considered too healthy…

I started with the white cake recipe from an earlier blog post and changed it slightly, it came out so much fluffier than the original recipe that I updated that recipe.  You can find the improved version here:  white cake recipe

In order to make the cake camo colored I added red food coloring to the batter and mixed it well. I scooped dolops of the batter randomly around the pan and changed the color in the remaining batter.  I repeated this process about four times, using 3 shades of pink and 2 shades of purple until I had covered the pan and used all the batter.  I also used this process with the whipped topping to make the frosting camo colored.

 

Raspberry Lemonade Jello Cake

Raspberry Lemonade Jello Cake


Raspberry Lemonade Jell-o Cake

1. Make white cake  according to the recipe.

2. add 1 tsp of raspberry flavoring to the cake batter.

3. baked it following the recipe directions, remove it from the oven to cool.

4.  poke holes all over the top using a fork.

5. prepare the “Jell-o”

6. Spoon liquid over the baked cake, making sure to get it into the holes.  Chill in refrigerator.

7. Prepare whipped topping, mix in 1/2 tsp raspberry extract and 1/2 tsp lemon extract

8. Spread topping over cake, chill and serve.

 

Homemade Jell-o

1 cup 100% fruit  juice of choice – I used white grape raspberry

1 package gellatin

 

directions:

1. pour juice into a pan

2. Sprinkle Gellatin over cold juice.  Mix well

3. bring to a boil, stirring frequently

for regular Jell-o this can be poured into cups and chilled in the refrigerator.

 

Whipped Topping (replacement for cool-whip)

2 Cups Heavy Whipping cream

1/4 Cup Honey (or to taste)

1 tsp vanilla extract

 

directions

1. Whip heavy cream until soft peaks form

2. Add honey and vanilla. Mix well

 

Easy Vanilla Ice cream

2 C heavy cream

1 C milk

1/2 c honey

1/8 c stevia (cup for cup like sugar)

1 Tbsp vanilla

1 tsp almond extract

Directions:

put all ingredients in ice cream maker and churn according to machine directions

or

mix ingredients together then freeze flat in a gallon size baggie.  Once frozen break up and put into food processor, blend until smooth. YUM!

This recipe was adapted from a recipe I found on allrecipes.com see the original recipe here

 

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