Recipes
Our collection of Healthy Alternative recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
Submitted by KL
Ingredients:
2 whole boneless chicken breasts, cut into 4 half breasts
1/4 cup brown sugar
1/2 cup white wine vinegar
1/4 cup salt free peanut butter
1/4 cup salt free tomato paste
2 large cloves garlic, chopped
Rinse the chicken breasts in cold water, pat dry, and place them in a shallow bowl. Whisk the rest of the ingredients together in a small bowl; pour the mixture over the chicken pieces and turn them so they're coated evenly. Marinate for at least an hour. Cook the chicken pieces under a broiler or on a charcoal grill, basting with the remainder of the marinade until cooked through.
Serves 4
91 mg of sodium per serving
Ingredients:
2 whole boneless chicken breasts, cut into 4 half breasts
1/4 cup brown sugar
1/2 cup white wine vinegar
1/4 cup salt free peanut butter
1/4 cup salt free tomato paste
2 large cloves garlic, chopped
Rinse the chicken breasts in cold water, pat dry, and place them in a shallow bowl. Whisk the rest of the ingredients together in a small bowl; pour the mixture over the chicken pieces and turn them so they're coated evenly. Marinate for at least an hour. Cook the chicken pieces under a broiler or on a charcoal grill, basting with the remainder of the marinade until cooked through.
Serves 4
91 mg of sodium per serving
Submitted by KL
Ingredients:
8 to 10 new potatoes, boiled until tender
juice of 1/2 lemon
1/4 cup olive oil
2 Tbsp finely chopped dill
freshly ground black pepper to taste
When the potatoes are cooked, put them in a colander, run cold water over them, and drain; set aside to cool completely. Whisk together the lemon juice, olive oil and dill. Cut the cooled potatoes into quarters and toss with the dressing. Sprinkle with freshly ground pepper and serve.
Serves 4
Sodium: 12 mg per serving
Ingredients:
8 to 10 new potatoes, boiled until tender
juice of 1/2 lemon
1/4 cup olive oil
2 Tbsp finely chopped dill
freshly ground black pepper to taste
When the potatoes are cooked, put them in a colander, run cold water over them, and drain; set aside to cool completely. Whisk together the lemon juice, olive oil and dill. Cut the cooled potatoes into quarters and toss with the dressing. Sprinkle with freshly ground pepper and serve.
Serves 4
Sodium: 12 mg per serving
Submitted by KL
(Mayo Clinic Staff Diabetic Recipe)
Ingredients:
1 tablespoon canola oil
2 cloves fresh garlic, minced
1/2 cup diced yellow onion
1/2 cup chopped Crimini mushrooms
1/4 cup diced bell pepper
1 cup spinach, chopped
8 ounces black beans, rinsed and drained
2 teaspoons chili powder
4 ounces fat-free sour cream
1 teaspoon liquid smoke
1/4 cup hot water (150-175 F)
6 whole-wheat tortillas (6 inches in diameter, cut in half)
2 teaspoons lime zest (optional garnish)
Directions
Heat oven to 375 degrees F.
Place oil in saute pan and cook the garlic for 1 minute. Next, add onion and cook until it begins to brown. Add mushrooms and cook for 2 minutes longer. Add peppers and cook for 1 minute then add in spinach, beans and chili powder and remove from heat. Let cool for 5 minutes and then fold in sour cream and liquid smoke.
To assemble: Lay tortillas out on counter and brush the edges lightly with hot water. Using your finger, pinch the two edges together to form seal, thus creating the cornucopia shell. Place rolled tortilla shell on baking sheet lined with parchment paper.
Fill tortillas with stuffing and bake for 20-25 minutes or until internal temperature reaches 165 F. Serve immediately with your favorite salsa.
Serving size: 2 pieces
Calories 206
Total fat 7 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 3 g
Cholesterol 0 mg
Sodium 343 mg
Total carbohydrate 30 g
Dietary fiber 7 g
Sugars 4 g
Protein 8 g
(Mayo Clinic Staff Diabetic Recipe)
Ingredients:
1 tablespoon canola oil
2 cloves fresh garlic, minced
1/2 cup diced yellow onion
1/2 cup chopped Crimini mushrooms
1/4 cup diced bell pepper
1 cup spinach, chopped
8 ounces black beans, rinsed and drained
2 teaspoons chili powder
4 ounces fat-free sour cream
1 teaspoon liquid smoke
1/4 cup hot water (150-175 F)
6 whole-wheat tortillas (6 inches in diameter, cut in half)
2 teaspoons lime zest (optional garnish)
Directions
Heat oven to 375 degrees F.
Place oil in saute pan and cook the garlic for 1 minute. Next, add onion and cook until it begins to brown. Add mushrooms and cook for 2 minutes longer. Add peppers and cook for 1 minute then add in spinach, beans and chili powder and remove from heat. Let cool for 5 minutes and then fold in sour cream and liquid smoke.
To assemble: Lay tortillas out on counter and brush the edges lightly with hot water. Using your finger, pinch the two edges together to form seal, thus creating the cornucopia shell. Place rolled tortilla shell on baking sheet lined with parchment paper.
Fill tortillas with stuffing and bake for 20-25 minutes or until internal temperature reaches 165 F. Serve immediately with your favorite salsa.
Serving size: 2 pieces
Calories 206
Total fat 7 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 3 g
Cholesterol 0 mg
Sodium 343 mg
Total carbohydrate 30 g
Dietary fiber 7 g
Sugars 4 g
Protein 8 g
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