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Quick & Easy

Sausage, Cabbage & Root Vegetable Soup

From EatingWell:  March/April 2014 In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it’s made a day ahead. …

Chorizo Migas

From EatingWell:  January/February 2012 Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs. Add to lose it

Chicken with Creamy Braised Leeks

From EatingWell:  March/April 2011 A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe. The rich, silky sauce is wonderful over whole-wheat egg noodles or mashed potatoes. Leeks grown in the garden and those that …

Ancho-Honey Pork Tenderloin with Cheese Grits

From EatingWell:  November/December 2012 In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor. Serve with sauteed kale …

Crispy Glazed Tofu With Bok Choy

From EatingWell:  March/April 2014 Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice. Add to lose it

Shrimp, Ham & Pepper Couscous

From EatingWell:  January/February 2015 Reminiscent of paella, this one-pan shrimp couscous recipe is flavored with smoky paprika, fennel and garlic. This healthy meal is easy enough for a weeknight but impressive enough for a dinner party. Diced chicken, scallops or pork could be substituted for the shrimp. Add to lose …

Salmon with Roasted Vegetables & Quinoa

From EatingWell:  January/February 2015 This healthy salmon recipe has everything you want for a complete meal: omega-3-rich salmon, protein-packed quinoa and lots of vegetables. Drizzled with a maple-lemon dressing, this healthy quinoa dinner also makes a delicious next-day lunch. Add to lose it

Orange-&-Pistachio Crusted Pork Tenderloin

From EatingWell:  January/February 2015 Sweet orange marmalade and salty pistachios make a delicious crust for lean pork tenderloin in this healthy dinner recipe. Easy to make, this pork recipe is also very versatile. Other jams, such as fig, raspberry or apricot, and other nuts, such as almonds, hazelnuts or pecans …

Roasted Pepper-&-Cheese Stuffed Chicken

From EatingWell:  January/February 2015 A simple mixture of roasted red peppers, provolone cheese and oregano makes these healthy stuffed chicken breasts restaurant-worthy. With olive-studded orzo and broccoli, this healthy dinner recipe is an easy and complete meal. Add to lose it

Spaghetti with Quick Meat Sauce

From EatingWell:  November/December 2010 Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the …

Sirloin & Portobello Stew

From EatingWell:  December 2006 Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make this with a hearty zinfandel and enjoy a glass with the meal. Look for a crusty jalapeno cheddar bread to dip into the rich …

Parmesan-Crusted Cod with Tartar Sauce

From EatingWell:  November/December 2015 Panko breadcrumbs and Parmesan cheese give this healthy baked fish recipe delectable crunch for a healthy homemade alternative to fish sticks or fried fish. For the best taste, be sure to use olive oil or avocado oil cooking spray to coat the fish. Serve with roasted …

Spaghetti Squash Lasagna with Broccolini

From EatingWell:  November/December 2014 In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain …

Braised Paprika Chicken

From EatingWell:  January/February 2009 Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and …

Hoisin-Ginger Meatloaf

From EatingWell:  January/February 2013 Scallions, hoisin sauce and ginger give this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients. We love the texture of brown rice as a filler in this healthy Asian-flavored meatloaf recipe, but feel free to swap fresh whole-wheat breadcrumbs for the …

Tuscan Pork Loin

From EatingWell:  December 2005/January 2006 Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is …

Roast Chicken with Pomegranate Glaze

From EatingWell:  November/December 2010 This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor.

Quinoa Peanut Soup (Sopa de Mani)

From EatingWell:  March/April 2013 This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to …

Slow-Cooker Vegetarian Lasagna

From EatingWell:  November/December 2011 Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a …

Seafood Chowder Casserole

From EatingWell:  September/October 2010 New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood—scallops, clams and mahi-mahi would also work …