All Posts By Emily Lee

7 Summer Salads That Put a Fresh Spin on Corn

by in Healthy Recipes, July 21, 2016

Let’s talk about corn. And we don’t mean boxed muffin mixes or the oily hardened batter that separates basic hot dogs from “corn” dogs. We’re talking fresh-off-the-cob kernels of golden summer corn — or “maize,” as it’s known in its native Mexico. After decades of commercialized farming, we’ve come to think of this ubiquitous crop as the bane of our healthy-eating efforts, reduced to greasy convenience foods and high-fructose corn syrup — the insidious sweetening agent hidden in many shelf-stable products. It’s safe to say the crop’s image is in a state of crisis. We’ve forgotten that, in its purest incarnation, this ancient grain was destined for greatness. Take these seven corn salads, for example, each one paired with more peak-season produce, such as juicy tomatoes, sweet bell peppers and fresh basil. This is exactly the kind of corn renaissance we’ve been waiting for.

Fresh Corn Salad
It doesn’t get any fresher than Ina Garten’s crunchy corn salad. Submerging the quick-boiled cobs in an ice bath may seem like a tedious extra step, but we swear by it. Not only does it stop the cooking right away, but it also preserves the beautiful yellow color for your salad.

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6 Slimmed-Down Desserts to Enjoy Without Turning on Your Oven

by in Healthy Recipes, July 14, 2016

Here at Food Network, we believe you should break a sweat during your workout, not in the kitchen. Next time you’re in the mood for a sweet reward, treat yourself to one of our lighter-than-usual desserts that mercifully don’t require an oven. From no-bake cookies to lemony icebox bars that set up in the refrigerator, here are a few of our best summertime sweets.

Healthy Banana Split Parfaits
Banana splits are an obvious choice for a summer dessert, because you won’t break a sweat while preparing them. For that reason, they’re ideal in our book. Although these are carefully portioned, Food Network Kitchen’s mini splits pack in all of the essentials: ice cream, bananas, walnuts, chocolate sauce and the crown jewel, a sweet cherry.

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5 Potato Salads for a Lighter Picnic

by in Healthy Recipes, July 7, 2016

We’re all familiar with old-fashioned potato salad, a simple mixture of boiled white potatoes, cut into wedges and tossed in a creamy-tangy dressing of full-fat mayonnaise and white vinegar. Perhaps you’ve encountered some diced celery, chopped onion and hard-boiled eggs tossed in for varied flavor and texture. While nobody can deny the comforting appeal of the classic recipe, there are countless ways to prepare this cookout staple without tossing your nutritional goals out the window. These five recipes come with some pretty appealing nutritional benefits — without sacrificing any of the flavor.

Creamy
Using light mayonnaise cuts down on fat without sacrificing any flavor in Food Network Kitchen’s Lighter Smoky New Potato Salad. Since this recipe requires no table sugar (which, unfortunately, you’ll find in many store-bought potato salads), lime juice and paprika come in to lend bright and smoky flavor, minus the nutritional costs of sweeteners.

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6 Lighter Alternatives to Classic Slow-Cooked Barbecue

by in Healthy Recipes, June 30, 2016

Here at Food Network, we’re already swooning in anticipation of July 4th cookout fare — a meeting of spicy, sweet, smoky and zesty flavors swirling together on one picnic plate. If you’ve already gotten a head start planning your menu, you’ve likely encountered a ton of “barbecue” recipes during your search. But before you go any further, we think it’s time to clear up some confusion: What is barbecue? And how does it differ from grilling?

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Our Definitive Healthy-Burger List

by in Healthy Recipes, June 23, 2016

Try as we might to limit our caloric intake during the warm-weather months, there’s no getting around it: Summer feels incomplete if you don’t have a hearty burger in hand from time to time. But what if we told you there was a burger that is just as satisfying as the one you’ve had at your favorite barbecue or fast-food joint but won’t sabotage your summer health goals? Luckily, there is. Not just one, in fact, but 10 — in various permutations of smoky, grilled perfection. You aren’t dreaming. From savory beef and poultry burgers to hearty fish and vegetable patties, here’s a rundown of our favorites that cater to various tastes, dietary restrictions and nutritional goals.

Juicy Grilled Cheeseburgers
If you think you need to skip beef entirely in order to reduce calories, think again. Food Network Kitchen’s Juicy Grilled Cheeseburgers take the guilt out of this summertime staple and weigh in at just under 400 calories per serving — roughly half of what you could expect from most fast-food options.

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8 Zucchini Recipes That Won’t Squash Your Summer Health Goals

by in Healthy Recipes, June 16, 2016

The thing we love most about zucchini is that it refuses to be labeled. In a culinary context, this firm summer squash is treated as a vegetable, often prepared as a savory main or side dish. But botanically, zucchini is classified as a fruit — and more specifically as a type of berry — which perhaps explains why you’ll find this fiber-packed jack-of-all-trades in sweet breads and pastries too. Few other vegetables can boast the same level of versatility. Luckily, the prime season is long — it begins in June and peaks in late August, so be sure to fit in several trips to the farmers market before summer is over. Whether it’s lightly seasoned and grilled until smoky or grated into fine shreds to be hidden in baked goods, there’s no meal this light summer squash can’t conquer. See for yourself with these 8 in-season zucchini recipes for casserole, zucchini bread and more.

Skillet Eggs with Squash
Break out your skillet for this crowd-pleasing one-pot dish, where baked eggs sit atop grated summer squash and zucchini, with a healthy dose of spicy pepper Jack cheese, nutmeg and scallions.

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7 Summer Slaws That Put the Store-Bought Stuff to Shame

by in Healthy Recipes, June 9, 2016

If there’s one thing we’ve learned from season after season of summer grilling, it’s that you should never underestimate the power of a good slaw to transform your meal. Crisp and cool, with a subtle vinegar kick, a fresh slaw can add great texture and flavor depth to almost any summer dish — tacos, burgers, and, most of all, pulled pork. On the other hand, if your slaw isn’t up to par, it can really drag a dish down. Pre-packaged coleslaw from the deli counter at your local grocery store may be convenient, but more often than not, you’re getting some wilted green cabbage swimming in a tub of watered-down mayonnaise and sugar. Next time you’re planning a picnic or cookout, try one of these healthy homemade slaws. We guarantee you’ll never go back to store-bought.

Fennel and Cabbage Slaw
Melissa d’Arabian combines purple cabbage with sweet, aromatic fennel and chopped bacon to create a crunchy and colorful summer slaw with just 1 gram of sugar per serving.

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6 Ways to Never Tire of Grilled Chicken

by in Healthy Recipes, June 2, 2016

Summer’s celebratory tenor is best evinced by near-weekly cookout invitations. But as our social calendars fill out, so, too, could our hips. Nothing is more disruptive to a healthy eating regimen than encountering an ice cream sundae station or a heaping plate of barbecued spareribs weekend after weekend. Our solution? Lean, smoky, protein-packed grilled chicken. It’s easily our best bet when it comes to light summer dining. The only problem is that the humble grilled poultry tends to get, well … a little boring. In truth, it’s not the chicken’s fault. If your go-to preparation method involves throwing some chicken on the grill after a quick dunk in store-bought barbecue sauce, then it’s time to switch up your technique. All it takes is a flavorful sauce, glaze or rub to invigorate this simple dish. Here are six ideas to kick-start a season of healthy summer grilling.

Go Bold with Garnish
While traditional chicken cordon bleu is coated with eggs and breadcrumbs, and then fried, Bobby Flay grills the meat for a lighter dish that still gives you leeway to top it with salty prosciutto and melted Brie.

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6 Veggie-Packed Sides for a Lighter Memorial Day Feast

by in Healthy Holidays, Healthy Recipes, May 26, 2016

Memorial Day weekend is right around the corner, and if you’re planning a picnic or cookout, it’s time to divide and conquer. In other words, touch base with friends and family soon to make sure you don’t end up with multiple renditions of coleslaw and potato salad crowding your spread. Sure, they’re classics, but mayonnaise-heavy dishes never seem to hold their shape in the heat — and they make for some pretty soggy leftovers the next day. If you’re delegated to bringing a side, you can ensure your dish stays fresh outdoors by deviating from tradition in favor of these lightly dressed salads packed with in-season produce.

Artichoke and Tomato Panzanella
This hearty panzanella is great alongside smoky grilled chicken. Check your pantry and freezer for the necessary ingredients before heading to the store; you may already have everything that you need, like frozen artichokes, black olives and whole-wheat bread. Toss it all together with some fresh tomato and basil from your garden.

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5 Pasta Salads You Won’t Regret

by in Healthy Recipes, May 19, 2016

Pasta salad is just as emblematic of the American cookout tradition as a juicy cheeseburger, whether you prefer yours with bow ties or macaroni, diced celery or bell pepper, or creamy mayonnaise or zesty vinaigrette. But what you might consider a modest serving could very well pack enough sugar and fat to knock you into a dreaded food coma for the rest of the day. If you’re eager to indulge in this classic summer side dish a whole lot more now that barbecue season is upon us, consider trying new ways to lighten up your go-to recipe. Reducing the mayo and cutting the sugar in the dressing — and loading up on wholesome, in-season vegetables — are excellent places to start.

American Macaroni Salad
Food Network Kitchen’s lighter take on macaroni salad has all the creaminess that’s expected, even though the recipe requires just half a cup of mayo. A little bit of sour cream is also mixed in, adding a tangy element — along with the cider vinegar — to this typically mild dish.

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