People are becoming more health conscious these days and are looking for easy to make and not too expensive recipes to make. Here are some nice, tasty and healthy recipes.

People are becoming more health conscious these days and are looking for easy to make and not too expensive recipes to make. Here are some nice, tasty and healthy recipes. Try one and see if you like it then maybe you’ll try some of the others.



Healthy Tasty Oatmeal No-Bake Treats

1 cup dry oatmeal

½ cup chocolate chips or dried cranberries, dried blueberries or dried cherries

½ cup peanut butter, Nutella, or sunflower seed butter

½ ground flaxseed

1/3 cup honey or Stevia in the Raw

1 teaspoon vanilla

Mix all ingredients together and form into walnut nut size balls.


Rosemary and Apricot Jam Baked Chicken

1 3 ½ -pound chicken, cut into quarters, skin removed

Pinch of salt and fresh ground black pepper, to taste

1 teaspoon dried rosemary, crushed

2 garlic cloves, minced then smashed

1/3 cup apricot jam

1 tablespoon fresh lemon juice

Preheat oven to 350 degrees. Place chicken pieces, skin side up, on a foil lined baking pan or jelly roll pan; vegetable spray foil.

In a cup mix together salt, pepper, rosemary, and garlic. Rub mixture over chicken quarters. Bake chicken for 25 minutes at 350 degrees.

In a small bowl mix together apricot jam and lemon juice. Brush apricot mixture over chicken quarters, continue baking about 20-25 minutes longer. Chicken is done when meat thermometer inserted into thickest part of chicken registers 165 degrees F. Serve hot.


Parsnip and Carrot Medley

1 navel orange

½ teaspoon orange zest

¼ cup fresh orange juice

1 tablespoon butter

¾ cup water

1 pound peeled and thinly sliced carrots

2 medium size parsnips, peeled and thinly sliced

Pinch of salt

In a skillet stir together melted butter, water, sliced carrots, sliced parsnips, and salt. Cover and heat to boiling over medium high heat. Lower heat to medium and cook covered for another 5 minutes. Stir in orange juice and cook uncovered for about 8 minutes or until vegetables are tender crisp and most of the liquid has evaporated. Stir in orange peel or zest. Serve hot.


Healthy Carrot, Pecan and Cranberry Muffins

Makes 10 muffins

1 cup wheat bran

1 cup whole-wheat flour

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of cinnamon

Pinch of salt

¼ cup applesauce

½ cup milk

¼ cup canola oil

1 large egg, beaten

1 cup fresh or frozen cranberries, thawed, if frozen)

2 medium carrots, peeled and grated about 1 – cup

½ cup pecans, coarsely chopped

Preheat oven to 350 degrees. Line a 12-cup muffin pan with 10 paper liners.

In a bowl combine wheat bran, flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a large bowl combine together applesauce, milk, oil, grated carrots, and egg.

Add the dry ingredients to the wet ingredients and mix until well combined. Fold in cranberries and pecans, mix well.

Divide the batter among the muffin cups and bake until a wooden toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve with butter, jam or cream cheese.


Cheesecake and Raspberry Crescent Rolls

1 can of Pillsbury Crescent rolls

1 8-ounce package low fat cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla

4 tablespoons raspberry preserves or jam

2 tablespoons butter, melted



Unroll and spread 1/2 of the can of crescent rolls on the bottom of an 8 x 8 –inch, buttered, baking dish. Pinching edges together to make it seamless.

In a bowl combine softened cream cheese, 1/2 cup sugar, and vanilla. Spread over crescent roll layer. Gently spread raspberry preserves over cream cheese mixture.

Unroll, second half of rolls, pinch together edges for seamless piece, and layer remaining crescent rolls over cream cheese layer. Melt the butter and gently spread over top of crescent rolls. Sprinkle generously with sugar, and cinnamon, if desired.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Let cool for 15 minutes, slice and eat.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.