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Recipe Archives from the Newsletter

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting (2014/10/24)
This cake is worthy of a special occasion. It’s aromatic and moist.

Chicken Ham and Leek Pot Pie (2014/10/24)
This recipe cooks the pot pie in a slow cooker and then bakes it in the oven at the end.

Cuban Sandwich Quesadilla (2014/10/24)
The flavors you love about a Cuban sandwich... made skinnier! Perfect for lunch.

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting (2014/10/23)
These cupcakes are moist and scrumptious! They’re stuffed with walnuts and crushed pineapple but you could always add some raisins and shredded coconut to kick it up another notch.

Lemon Pepper Chicken Thighs (2014/10/23)
I have made chicken thighs either on the barbecue or in the oven, they don’t get as tender as I want them before they start browning. So I created this slow cooker lemon pepper chicken thigh recipe.

Asparagus Prosciutto Panini with Garlic Mayonnaise (2014/10/23)
Panini's are the perfect weeknight meal, they come together quickly and you can literally clean out your refrigerator coming up with new variations. If you can make a grilled cheese, you can make a panini.

Apple Crisp (2014/10/22)
This is apple pie’s less-fussy but just-as-tasty little sister.

Ancho-Rubbed Turkey Breast with Vegetables (2014/10/22)
To enhance turkey's flavor and moistness, and to create an exceptionally crisp skin, try rubbing the bird with a salt, sugar and spice mix before roasting.

Gluten-Free Vegan Lo Mein (2014/10/22)
Oven-baked spaghetti squash makes for the perfect noodles: the key is to bake it at 375°F for at least an hour, which is brings out a surprisingly sweet flavor and turns it a lovely yellow color — perfect vegan "egg" noodles.

Key Lime Pie (2014/10/21)
The small, pale green Key lime is prized for its almost herbal aroma and pronounced acidity. The compact fruits are tart, sharp, and memorably sour—some might say borderline bitter.

Low Fat Baked Ziti with Spinach (2014/10/21)
This makes enough for eight, so if you have a small family, you'll probably have leftovers for lunch or freeze the rest for convenient freezer meals.

Five Spice Chicken Banh Mi Sandwiches (2014/10/21)
Lemongrass is the classic seasoning for Vietnamese-style grilled pork or chicken, but this recipe calls for a fragrant Chinese five-spice powder instead.

Red Velvet Cupcakes (2014/10/20)
The frosting takes this red velvet cupcake recipe from great to fantastic.

Cornbread and Chili Pie (2014/10/20)
What would normally be the main dish and the side are combined into one.

Honey Lime Grilled Chicken Sandwich (2014/10/20)
I wish every meal I made could be this fresh, healthy, and delicious!

Dairy-Free Chocolate Pudding (2014/10/17)
This recipe uses coconut milk (so it's dairy-free), a small amount of natural sweetener and raw, unprocessed chocolate.

Skillet Pizza (2014/10/17)
All you need to make your own pizza is a tried-and-true cast-iron skillet. Its surface gets extremely hot, which is the key to general success as well as a crispy crust.

Cherry Chicken Salad (2014/10/17)
Chewy and crunchy, sweet and salty, creamy and crisp. Incredible served on my freshly griddled Whole Wheat English Muffins.

Butter-Crunch Lemon Bars (2014/10/16)
You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.

Asian Glazed Drumsticks (2014/10/16)
The glaze would also be great with thighs or wings. You can serve this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables.

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