All Posts By Emily Lee

5 Turkey Chilis That Put Beef Out to Pasture

by in Healthy Recipes, October 20, 2016

Whether you spend the next few weekends hitting your local campground to take in the fall foliage or sitting on the couch curled up under a blanket, one thing is for sure: You’re going to want a bowl of warm chili to wrap your hands around. Loaded with fragrant spices, tender beans and protein, chili is exactly the type of dish you want to have on hand in your freezer throughout the season.

But let’s not forget that part of what makes chili so comforting is the toppings: shredded cheese, sour cream, maybe even some diced avocado. By the time you finish adorning your bowl with all the desired fixings, you could be looking at half a day’s worth of calories — or worse. That’s where lean ground turkey comes in. If your favorite chili involves beef, here are a few things to consider: A 4-ounce serving contains roughly 127 calories with 27 grams of protein, compared to 199 calories and 23 grams of protein found in 90/10 lean ground beef. Need some inspiration to switch up your chili routine? These are a few of our favorite turkey-based recipes from the chefs at Food Network.

Indian Summer Turkey Chili
If you plan on doing any tailgating this fall, Rachael Ray’s big-batch turkey chili is just the thing you’ll want to spoon out of your thermos. Large bell peppers brighten up the mixture with their mild sweetness. Stir in a bit of your favorite barbecue sauce for a touch of sweet heat.

Read more

6 Ways to Use Canned Pumpkin in Healthy Fall Meals

by in Healthy Recipes, October 6, 2016

If you’re daunted by the idea of cooking with fresh pumpkin, we can’t blame you. Splitting, gutting and skinning a whole gourd with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add creaminess to your favorite foods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of pie, quick bread or pasta sauce with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite dishes, from classic pumpkin pie to cheesy pumpkin biscuits.

Pumpkin Cheesecake
This creamy cheesecake is packed with pumpkin pie flavor but with a fraction of the fat as the original; it’s made with reduced-fat cream cheese and Greek yogurt.

Read more

All the Ways to Eat Cauliflower

by in Healthy Recipes, September 29, 2016

Many people claim they don’t enjoy the taste of cauliflower — that it’s too bland or too crumbly, especially when served raw. If you’ve only encountered the firm white bundles as a component on a crudite platter, we can’t argue with you there. Maybe you’ve tried it boiled; sadly, this does nothing to enhance the flavor either. But roasted, pureed or worked through a ricer? The cream-white florets take on a whole new identity. Thanks to their mild taste, they’re an excellent canvas for all varieties of sauces and spices. Now that cauliflower is abundant at the farmers market, there’s even more incentive to use this nutritional powerhouse as the base for hearty fall meals. Here are a few of our healthiest ideas.

Roast It
Even meat eaters will flock to the table for a taste of these roasted cauliflower bundles. The Dijon mustard rub concentrates in flavor as it roasts, resulting in a heady dose of umami. In order to really lock in the flavor, prep and brush your cauliflower ahead of time, then let it sit at room temperature until you’re ready to cook.

Read more

6 Lighter Ways to Cook and Bake with Apples

by in Healthy Recipes, September 22, 2016

Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy dishes you can make once you get your apples home. Maybe they’re destined for a rustic galette — or maybe you’ll bake them whole with a medley of warming spices. Of course, the butter and brown sugar used in many apple dishes are just as craveable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a healthy staple rather than a once-in-a-while indulgence. From firm and tart Granny Smiths to sweet and tender McIntoshes, here are six lighter ways to use your freshly picked apples this fall.

Baked Apples with Oatmeal and Yogurt
When it comes to baking apples whole, Bobby Flay opts for sweet Galas, which he dresses up with fragrant spices and light brown sugar. Top each one with high-fiber oatmeal, low-fat Greek yogurt and a drizzle of apple cider reduction.

Read more

How to Transform Summer Tomatoes into Comforting Fall Soups

by in Healthy Recipes, September 15, 2016

The humidity has finally lifted and there’s a brisk chill in the air, but that’s not the only good news we’re celebrating: Late-summer produce like tomatoes, zucchini and corn is still abundant at the farmers markets. From a culinary standpoint, this is what makes September so precious. For the next few weeks, we’ll be able to meld the light and delicate flavors of summer with the comforting style of autumnal cooking, which we generally see reserved for hearty root vegetables. And what better application for all of our perfectly ripened tomatoes than warm, freshly blended tomato soup? Whether you’re serving it as a smooth transition between the hors d’oeuvres and the entree at an elegant dinner party or spooning it from a thermos after your first hike of the season, tomato soup is the most-logical solution to our current tomato surplus. So put gazpacho on the back burner (not literally), and reacquaint yourself with fall cooking via these versatile tomato soup recipes.

The Classic
Now that it’s finally cool enough to turn on your oven, get back into the rhythm of roasting with Melissa d’Arabian’s Rich Roasted Tomato Soup. The recipe calls for little more than Roma tomatoes, olive oil, salt, pepper and garlic, and the rustic tastes of sauteed garlic and herbes de Provence are an excellent match for the tangy, caramelized Romas.

Read more

7 Back-to-School Dishes That Kids Can Help Make

by in Uncategorized, September 8, 2016

In the throes of back-to-school chaos, assembling even the most-basic dishes can feel like a chore. That’s why the chefs in Food Network Kitchen have been busy dreaming up light, wholesome alternatives to the prepackaged meals we tend to fall back on during the busy transition from summer to fall. Most importantly, they’re easy enough for kids to help prepare — and enticing enough for them to want to eat.

You’ll have breakfast on the table in 20 minutes with Food Network Kitchen’s wholesome take on classic eggs-in-the-hole, which calls for a modest dose of Parmesan cheese and crumbled bacon, adding flavor and texture for few extra calories. Make the morning even easier on yourself by allowing the kids to butter the bread, cut out the center holes and crack the eggs.

Read more

5 Lighter-Than-Usual Cocktails Starring Summer Fruit

by in Healthy Recipes, August 25, 2016

Health experts unanimously agree that light or zero alcohol consumption is better than heavy or even moderate drinking, and we can’t argue with that. But for those of us content to live life by the “in moderation” mantra, the best we can do is steer clear of the true nutritional disasters: thick, creamy daiquiris and sickeningly sweet juice cocktails that pack half a day’s calories or more. On the other hand, light, effervescent drinks sweetened with whole fruit or homemade fruit juices will give you a buzz and a few additional nutrients. If you’re looking to get a little bit tipsy without going overboard, this is the way to drink — and we have a few cocktail recipes that will help keep happy-hour excess in check.

Pink Derby
This glamorous pink cocktail is best suited for the pageantry of the Kentucky Derby, but it will fit in with grace and ease at any other summer soiree. To make it healthier, the chefs in Food Network Kitchen used honey in place of white processed sugar, and the gorgeous pink hue comes from a blend of watermelon, kiwi and lime juices.

Read more

How to Use Up a Batch of Fresh Tomatoes

by in Healthy Recipes, August 11, 2016

Save your canned tomatoes and jarred sauces for winter, when ripe-off-the-vine tomatoes are impossible to come by. Now that we’re in the height of summer, we’re taking every opportunity to consume this ruby-red fruit in its freshest forms, and preferably the same day we buy it (or shortly thereafter). Whether you get your tomatoes from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use this essential summer ingredient in smooth soups, hearty salads and more. Here are just a few of our favorite applications.

Stuffed Cherry Tomatoes
If you can get your hands on some heirloom tomatoes — or better yet, if they’re growing in your garden — put them to use in Food Network Magazine’s easy summer appetizer. Each tomato is stuffed with a salty cube of feta cheese.

Read more

7 Summer Dishes That Aren’t Complete Without Basil

by in Healthy Recipes, August 4, 2016

It’s that time of year when basil is abundant everywhere we turn, from our own herb gardens to top restaurants’ menus. We’re finding the fragrant green leaves torn and mixed with salad greens, muddled at the bottom of highball glasses, blended into ice cream and pulsed with garlic, Parmesan and pine nuts until a fragrant pesto sauce comes into being. Part of the beauty of this leafy summer herb is its approachability; in other words, you don’t need to be a trained chef in order to dream up some creative takes on it. If you’re like us and keep a fresh bundle in a vase on your countertop all season long, waiting for the perfect excuse to snip off a few leaves, then you just found a reason to celebrate. Here are seven in-season (and healthy!) dishes that just won’t suffice without basil.

In its purest form, this rustic summer appetizer consists of toasted baguette slices topped with an ample scoop of chopped tomatoes, garlic, onions and basil. A snack this simple is only as good as its ingredients, so splurge on the freshest produce you can find — especially the basil, which makes a gorgeous leafy topper for each neatly portioned bite in Giada De Laurentiis’ Tomato, Mozzarella and Basil Bruschetta recipe.

Read more

How Do We Love Watermelon? Let Us Count the Ways

by in Healthy Recipes, July 28, 2016

There are few summer pastimes more satisfying than nibbling a cool slice of watermelon right down to the rind. And while we completely support enjoying the juicy, low-calorie pink fruit in its raw, unadulterated form, we can also get behind soups, salads and desserts that highlight its incredible range and versatility. From sweet shaved ice to spicy watermelon gazpacho, here are seven fresh uses for that ripe watermelon chilling in your fridge.

Gingery Watermelon Petit Fours
Looking for a lighter alternative to quench your after-dinner sweet tooth? Try dousing juicy watermelon squares in a ginger syrup, then letting the watermelon soak for a few hours before topping each square with a dollop of honey-laced cream cheese.

Read more