Healthy Recipes To Kick Off 2012

Posted -

It’s the start of 2012 so you know what that means — New Year’s resolutions.  The gyms are busy with weight-loss hopefuls trying to shed a few of the pounds they gained this holiday season and students already working on their spring break bodies.  No matter the reason for trying to lose weight, eating healthy, well-balanced meals from breakfast to dinner is key for seeing results. Below are recipes that will not only please your taste buds but also keep your waist slim.


Fruit and Yogurt Parfait


  • 1 container Vanilla Dannon Light & Fit Yogurt

  • 1/4 cup Cascadian Farm Organic Oats & Honey Granola

  • 1/2 cup fresh sliced strawberries


Layer yogurt, granola and strawberries in bowl of choice.

Recipe available at:
Breakfast Sandwich



Crack eggs and egg whites into a bowl and whisk.  Add chives and parsleyand stir to incorporate.  Spray a large nonstick skillet with cooking spray.  Ladle 1/4 egg mixture into skillet and cook, omeletstyle, until eggsare cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm.  In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side.   Toast English muffin.   Fold omelet in to fit English muffin, then place omelet on 1 muffin half.  Top with a bacon slice, then tomato, then top with other muffin half.

Recipe available at:
Fruit Smoothies


  • Site includes 50 breakfast fruit smoothie recipes

  • Example Smoothie — Strawberry Banana

  • 1 bananas

  • 1 cup strawberries

  • ½ cup low-fat vanilla yogurt

  • ½ cup skim milk

  •  2 teaspoons honey

  • Pinch of cinnamon

  • 1 cup ice


  • Add ingredients into blender and mix until smooth.

Recipe available at:
Spinach, Feta and Tomato Wrap


  • 1 medium sized tortilla

  • 3 egg whites

  • 1/2 tomato, diced

  • 1/2 cup spinach, chopped

  • 2 tbsp. Feta cheese


First, dice up your tomato and chop the spinach. Set aside.  Spray a small pan with non-stick cooking spray and set to medium heat.  Add egg whites and cook until they form a patty. Remove and set aside.  Re-spray the pan and add the spinach and tomato.   Sauté for about one minute, until the spinach has wilted and tomatoes are a little soft.  Add the feta cheese and cook for about 30 seconds extra, until the cheese is slightly melted. Meanwhile heat the tortilla in microwave for 30 seconds.  Place the spinach, tomato, and cheese mixture on the tortilla, and place the egg patty on top.  Wrap it up and throw it in a toaster oven until it’s just a little crispy and heated all the way through.

Recipe available at:
Lunch and Dinner

No-Bake Lasagna with Ricotta and Tomatoes


  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil

  • 7 garlic cloves, thinly sliced

  • 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)

  • Coarse salt and freshly ground pepper

  • 2/3 cup chicken stock

  • 8 lasagna noodles

  • 2/3 cup small basil leaves

  • 1/2 cup reduced-fat ricotta cheese

  • 1 ounce Pecorino Romano cheese, shaved


Heat 1 tablespoon oil in a high-sided skillet over medium heat.  Cook garlic until pale golden, about 3 minutes.  Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes.  Add stock. Simmer until sauce like, about 1 minute.  Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.  Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.  Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.  Divide pasta among 4 plates. Top with any remaining sauce.  Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

Recipe available at:
Open-Faced Meatball Sandwiches


  • 1/4 cup egg substitute

  • 1/2 cup soft bread crumbs

  • 1/4 cup finely chopped onion

  • 2 garlic cloves, minced

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon pepper

  • Dash salt

  • 1-1/4 pounds lean ground turkey

  • 2 cups garden-style pasta sauce

  • 4 hoagie buns, split

  • 2 tablespoons shredded part-skim mozzarella cheese

  • Shredded Parmesan cheese, optional


In a large bowl, combine the first nine ingredients.  Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each.  In a large skillet coated with cooking spray, brown meatballs in batches; drain.  Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves.  Sprinkle with mozzarella cheese and Parmesan cheese if desired

Recipe available at:
French Cheeseburger Loaf


  • 3/4 pound lean ground beef (90% lean)

  • 1/2 cup chopped sweet onion

  • 1 small green pepper, chopped

  • 2 garlic cloves, minced

  • 2 tablespoons all-purpose flour

  • 2 tablespoons Dijon mustard

  • 1 tablespoon ketchup

  • 1 tube (11 ounces) refrigerated crusty French loaf

  • 4 slices reduced-fat process American cheese product

  • 1 egg white, lightly beaten

  • 3 tablespoons shredded Parmesan cheese


In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the flour, mustard and ketchup; set aside.  Unroll dough starting at the seam. Pat into a 14-in. x 12-in. rectangle. Spoon meat mixture lengthwise down the center of the dough; top with cheese slices. Bring long sides of dough to the center over filling; pinch seams to seal.  Place seam side down on a baking sheet coated with cooking spray. Brush with egg white. Sprinkle with Parmesan cheese.  With a sharp knife, cut diagonal slits in top of loaf. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.

Recipe available at:
Italian Chicken Wrap


  • 1 package (16 ounces) frozen stir-fry vegetable blend

  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips

  • 1/2 cup fat-free Italian salad dressing

  • 3 tablespoons shredded Parmesan cheese

  • 6 flour tortillas (8 inches), room temperature


In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese. Simmer, uncovered, for 3-4 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

Recipe available at:


Fruity Peanut Butter Yogurt Dip


  • 1/2 cup fruit-flavored yogurt

  • 1/2 cup natural runny peanut butter

  • 1/4 cup powdered sugar

  • Fruit/veggies for dipping


Mix together all of the ingredients completely making sure there aren’t any clumps. Move to a serving dish.  Serve with chopped fruit and vegetables.

Recipe Available At:
S’Mores Marshmallow Pops


  • 1 bag large marshmallows

  • 1 package semi-sweet chocolate chips

  • 1 package cinnamon or honey graham crackers (about 9 long/large crackers) – or just buy graham cracker crumbs

  • lollipop sticks (available in cake decorating aisles)


Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.) Then place the graham crackers in a strong Ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground. Then place them in a small bowl.  Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.  While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.

Recipe available at:
Strawberry Shortcake In A Jar


  • 1 boxed yellow cake mix, baked according to package directions

  • 1 can vanilla frosting

  • 1 (8 ounce) whipped topping

  • 1 quart fresh strawberries mixed with 1/4 cup sugar


Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars. In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.  Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.

Recipe available at:
Banana Pudding


  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

  • 1 1/2 cups cold water

  • 1 (3.5 ounce) package instant pudding and pie filling

  • 2 cups (1 pint) whipped cream

  • 36 vanilla wafers

  • 3 medium bananas, sliced and dipped in lemon juice


In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes in refrigerator.   Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)  Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat twice.  Garnish as desired. Chill thoroughly. Refrigerate any leftovers.  You can also layer in individual serving dishes.

Recipes available at:

College is hard. We make it easier!

Get the best of Her Campus delivered straight to your inbox!

Editor's Note

Congratulations to our new campus chapters at Howard, Miami and St. Vincent

Be the Editor-in-Chief of your own magazine -- Start a Her Campus chapter at your school!


We Recommend

User login