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Recipes by Category

Vegetarian

  • All Red and Ready-to-Go Pizza

  • Put the flat bread spread with the toppings on a toaster oven tray and use the "top brown" setting. It's ready when the cheese bubbles, in three to five minutes.
  • Amish Potatoes with Lima Beans

  • Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.
  • Apple Carrot Salad

  • Perfect combination of fall flavors
  • Apple Coffee Cake

  • This cake gets its moistness from the apples and raisins, so it requires little oil.
  • Barley Pilaf

  • This is a lovely side dish for chicken or fish.
  • Base for a Variation on Hummus

  • Keep this on hand for a quick meal, or prepare in batches to give as gifts.
  • Blender Bean Dip

  • Process the beans and spices in a blender, then refrigerate until ready to serve with baked corn chips or toasted whole-wheat pita triangles.
  • Blueberry Banana Smoothie

  • Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.
  • Blue-Green Canapés

  • Healthy appetizers for you and your guests.
  • Broccoli and Walnut Salad

  • This nutty salad is chock full of vegetables and complementary flavors.
  • Bronzed Mushrooms

  • Fabulous creamed mushrooms that can be served over toast, pasta, chicken, or beef.
  • Carrot Oat Bran Muffins

  • Applesauce adds moistness without fat. A non-nutritive sweetener also cuts the calories.
  • Cheddar-Vegetable Surprise

  • Each serving contains about 202 calories, 10 g protein, 4 g fat (18 percent calories from fat), 4 mg cholesterol, 33 g carbohydrates, 4 g fiber, and 551 mg sodium.
  • Ciabatta Pizza

  • Ciabatta, the Italian flat bread popular in toasted sandwiches, makes a handy pizza base. You can reduce the carbs and calories slightly by pulling out some of the soft interior.
  • Classic Tomato Sauce

  • A 1/2-cup serving of the basic sauce contains approximately 71 calories, 3 g protein, 2 g fat, and 12 g carbohydrates.
  • Do-It-Yourself Minestrone Soup

  • In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs.
  • Do-It-Yourself Trail Mix

  • Toss wheat cereal and cashews with raisins, dried blueberries, dried cranberries, or chopped dried apricots.
  • Florentine-Swiss Omelet for One

  • Two eggs, shredded spinach, and reduced-fat Swiss are perfect partners.
  • Fresh Cranberry Applesauce

  • Cook chopped apples and cranberries in the microwave for four minutes. Then stir in sugar or sweetener and mash with a fork to desired consistency.
  • Fresh Lemon Broccoli Pesto-Style Sauce

  • Put all ingredients in blender and blend for about 20 seconds. If mixture is too thick, add a little more vegetable broth. Serve hot or cold.
  • Fresh Mushroom Sauce

  • Pour over pasta or serve with grilled meat, chicken, or fish.
  • Fresh Tomato Sauce

  • Mix all ingredients and refrigerate until ready to use, or use immediately. To make the dipping sauce, put it in a blender and blend on high about 10 seconds.
  • Fruited Buckwheat Pancakes

  • Add chopped peaches after you have poured the pancakes on the griddle.
  • Fruity Nutty Spinach

  • A salad that provides a host of health benefits.
  • Garlic Walnut Sauce

  • This is a great sauce for meat, fish, fowl, or pasta. You can also use it as a spread for crackers or bread.
  • Garlic Whipped Potatoes

  • Boil potatoes with garlic, then mash with sour cream, and whip until smooth.
  • Go Swiss with Rosti

  • Rosti has been called the national dish of German-speaking Switzerland. Rosti is similar to hash browns and is usually topped with cheese.
  • Herb Roasted Potatoes

  • Roast new potatoes with fresh rosemary and a little olive oil.
  • Lima Bean, Mushroom, and Barley Soup

  • A protein-packed vegetable soup.
  • Mediterranean Vegetable Strata

  • Bake at 350 degrees for 45 minutes and let sit for 10 minutes before serving.
  • Mushroom Barley Soup

  • A fast and delicious meal that's perfect for lunch or dinner.
  • Oriental Greens

  • After combining ingredients, cover and chill for two hours before serving.
  • Pear and Quinoa Salad

  • A salad that's packed with protein.
  • Pineapple Smoothies

  • Just three ingredients: pineapple chunks, vanilla yogurt, and ice. Quick and yummy!
  • Pink Lemonade

  • Turn your lemonade pink with fresh, ripe strawberries.
  • Pitcher-Perfect Iced Tea

  • You can use regular, decaffeinated, or herbal tea. Let it steep for five to seven minutes.
  • Polenta with Peppers and Cheese

  • Southwestern flavors add flare to this easy favorite.
  • Raspberry Mustard Dip

  • You can buy ready-made raspberry mustard, but you won’t find the depth of flavor you get when you mix your own.
  • Red Rosemary Vinegar

  • To prepare as a gift, strain the vinegar into pretty bottles. Add a fresh sprig of rosemary to each.
  • Roasted Asparagus

  • Roast for 15 to 20 minutes (depending on thickness of asparagus), shaking once to turn spears. Pour on balsamic vinegar and serve hot or at room temperature.
  • Roasted Asparagus and Mushrooms with Rosemary

  • Roasting really brings out the flavors of this delicious combination.
  • Roasted Vegetables

  • Roast carrots, turnips, squash, and garlic for about an hour, stirring once or twice.
  • Seedless Raspberry Sauce

  • This takes some patience, but you will be rewarded with a rich, seedless sauce, perfect for topping anything from fruit, to meat, to chocolate cake!
  • Skillet Zucchini with Chopped Tomatoes

  • Fast and easy side dish that's ready in minutes.
  • Spicy Asian Veggie Pasta

  • Serve this dish hot, at room temperature, or chilled as a side dish—to grilled salmon, for instance.
  • Stacked Fruit Salad for One

  • Cover the salad loosely and refrigerate, unless you're ready to eat it at once.
  • Strawberry Spinach Salad

  • Sweet and savory combine into a delicious Spring salad.
  • Strawberry Spread

  • A healthy topper for toast, waffle or pancakes.
  • Strawberry-Kiwi Spritzer

  • For a cool, summer drink, mash kiwi and strawberries and mix with plain seltzer and ice.
  • Stuffed Peppers

  • This meal is generally lightly seasoned, which allows each diner to add condiments to individual taste.
  • Summer Squash Saute

  • This recipe takes about 10 minutes to cook, once you’ve cut all your vegetables. It’s a good dish to top pasta or serve with grilled chicken, lean beef, or salmon.
  • Summer Vegetable Curry

  • Serve with hot rice and garnish with fresh chopped cilantro.
  • Tofu Stir-Fry

  • This dish takes only minutes to prepare. Shrimp are a nice addition.
  • Topped Potatoes

  • Sour cream or butter taste delicious on baked potatoes, but they come with a price: Both contain saturated fat and cholesterol. Here's a healthy, and tasty, alternative topping for your next baked potato.
  • Tortilla Pizzas

  • Low-calorie, kid-friendly recipe that provides 1 cup of healthy vegetables per serving!
  • Updated Macaroni and Cheese

  • A healthier version of an all-time family favorite.
  • Vegetable Dip Mix

  • These ingredients are in the right proportions for one batch of dip mix. For a gift jar, keep adding a round of all five ingredients until you have enough to fill the jar.
  • Vegetable Tart

  • Pre-bake the crust, then spoon in the filling and top with shredded cheese.
  • Vegetarian Chili

  • Textured vegetable protein makes this dish a hearty vegetarian meal.
  • Vegetarian Chili

  • Whole-Grain Party Mix

  • You can make a healthier party mix by using whole-grain cereals, olive oil instead of butter or margarine, and soy nuts or wasabi peas rather than the usual mixed nuts.
 
 
 
 

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