by Dana Angelo White in 5-Ingredient Recipes, March 14, 2013
by Amie Valpone in Gluten-Free, Healthy Recipes, March 11, 2013
Sweet, a little sour, and oh-so-delish! A spoonful of homemade chutney will jazz up chicken, pork or a platter of cheese and crackers. Mix with mayo and curry powder for a one-of-a-kind spread on a turkey sandwich. Grab a pile of fresh pears and make this recipe ASAP.
by Dana Angelo White in Healthy Recipes, March 10, 2013
Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, and has gourmet toppings like baby spinach, pesto and sesame seeds. No need to wait for the dough to rise — I’ve subbed the dough for toasted gluten-free bread instead.
by Dana Angelo White in Healthy Recipes, March 9, 2013
They’re what gives rye bread its classic flavor, but you can do so much more with this robust spice.
This member of the parsley family has a pungent aroma and flavor, nutty and warm with a hint of anise. This ancient slivered, black seed is a common element in Austrian and German cooking.
Available in both whole and ground seeds, whole seeds have a potent flavor and aroma. If a recipe calls for ground seeds, grind up just before using for best results.
by Dana Angelo White in Healthy Recipes, March 6, 2013
Everyone’s buzzing about cauliflower these days. It’s simple, tasty and apparently very trendy; we love that this cruciferous veggie is getting a chance to shine!
Low in calories (25 per cup) but high in nutrients (fiber and vitamins C, K and B6), cauliflower also boasts various antioxidants, including those that may help prevent certain types of cancer.
Cauliflower is unique because has the ability to morph into many different forms. When it’s mashed, pureed, roasted or boiled – the texture and flavor completely change.
White is the most widely available variety, but you may also be able to find green, purple and orange versions at your local famers’ market.
Mahi Mahi With Cauliflower
Sicilian Cauliflower Pasta
No-Bake Macaroni and Cheese
by Toby Amidor in Healthy Recipes, March 5, 2013
Forget about getting tipsy – that’s not the point here. Cooking with a little liquor can be a healthy and tasty way to add a splash of depth, flavor and excitement to your recipes.
Whether it’s beer, sake, rum or Cabernet, using alcoholic beverages in cooking can act as a flavor enhancer. It can also be used to tenderize meat in marinades or concentrate flavor when simmered down into sauces.
What’s even more fun about cooking with alcohol is how versatile it can be. Beer can make a moist bread or add killer flavor to a fish taco. Hard liquor like vodka or rum can jazz up pasta sauces or be the finishing touch in a glaze for grilled or roasted meats.
by Lauren Miyashiro in Healthy Recipes, March 2, 2013
Relieve your dinnertime stress by making a slow-cooker meal. Toss the ingredients in this easy-to-use countertop appliance, press the button, and enjoy a delicious meal a few hours later. Eating healthier couldn’t be any simpler!
A great dinner can be as simple as a warming soup and salad. Pair one of these on these delicious soups with a homemade salad using whatever veggies are in your refrigerator.
Lean cuts of pork are brimming with energy-boosting B-vitamins—just one of the reasons pork made our top-5 list of energy-boosting foods.
by Toby Amidor in Healthy Recipes, February 28, 2013
Mexican is quite possibly my favorite type of food. It’s the cuisine I crave most often. Unfortunately while it’s loaded with flavor, it’s typically packed with calories too. So the last time my craving for tostadas hit, I opted for a healthy variation.
Where do you get bold flavor without all of the fat? A zesty marinade of lime, garlic and chipotle peppers give Grilled Chicken Tostadas al Carbon their kick. Instead of frying the tortilla (as restaurants usually do), the chefs in the Food Network Kitchens toss it on the grill for a delightfully smoky taste. Add bright, bold toppings to the citrusy chicken and the fiesta really gets going.
The tomatillos bring a robust tang to the plate. After being charred on the grill, all that’s needed is a rough chop, a splash of oil and a pinch of salt. Throw on some shredded lettuce for body, diced onions for extra pow, and queso fresco, because a little bit of cheese is always a good thing.
The next time you’re searching for new chicken recipe, look no further. This lightened-up tostada comes in at just 365.5 calories per serving and will leave you completely satisfied. It’s so tasty, you won’t be missing the guacamole.
by Michelle Buffardi in Healthy Recipes, February 26, 2013
Casseroles are perfect when temps dips below freezing, and they’re convenient too — everything’s all in one dish. Whether you like them for breakfast, lunch or dinner, warm up to any of these lighter casseroles — each has 500 calories or less.
Weekends are a good time to whip up a breakfast casserole. An egg dish or a French toast bake will help start your day off right.
Think you’re too busy to make dinner a healthy dinner at home? Think again. These recipes are all ready in under 20 minutes; they’re simple enough to throw together on a busy weeknight, but fancy enough to serve to company.
20-Minute Shrimp and Couscous With Hummus-Yogurt Sauce: This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes. Pro tip: Prep the couscous while the shrimp broils.
Pasta Puttanesca: While the whole-wheat spaghetti is boiling, put together a quick tomato sauce and get this classic Italian-style pasta dish on the table in less time than it takes to watch the evening news.
Whole-Wheat Spaghetti With Lemon, Basil and Salmon: Giada makes a complete meal — whole-wheat pasta with salmon and spinach — in just a few minutes by multi-tasking in the kitchen: the salmon cooks while the pasta is boiling.