All Posts In Healthy Recipes

From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash — Fall Fest

by in Healthy Recipes, October 22, 2015

Cooking with squash is easy, and it adds a certain richness to comforting fall meals. Most importantly, it’s an excellent way to boost the vitamins and fiber in your diet, especially as we enter that time of year when tempting baked goods are ever-present at school or the workplace. Sure, squashes’ gnarled stems and rough skins can come across as a bit intimidating. But the effort spent peeling, de-seeding and cooking these hearty vegetables comes with a major payoff — for your taste buds and your health. Here are a few simple recipes to add to your weekly lineup, featuring common fall squashes like acorn squash, butternut squash, spaghetti squash and more. From soup to stir-fry, there’s nothing these versatile veggies can’t do.

Squash and Spinach Lasagna (pictured at top)
Who says lasagna needs meat? Here, fresh butternut squash lends a nice richness and meaty texture for fewer calories than a traditional beef lasagna, and part-skim mozzarella gives you that gooey cheese goodness. Toss in some fresh baby spinach for added vitamins and minerals.

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Beyond Apple Pie Desserts

by in Healthy Recipes, October 21, 2015

Baked Apples

There’s certainly nothing wrong with this classic American dessert, but if you’re looking for something a little out of the ordinary, here are eight apple-rific ideas.

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6 Comforting (and Healthy) Reasons to Turn the Oven Back On

by in Healthy Recipes, October 19, 2015

Chicken Pot PieDuring the summer, your oven likely worked as more of a storage space than the kitchen appliance it really is. Why would you have turned it on when the temperature was so blistering hot? Nowadays, however, things are starting to cool down, so it’s not crazy talk to consider preheating the oven. If you need that extra push, feast your eyes on healthy, comforting recipes that give you good reason to turn your oven back on.

Comfort food is always on the mind this time of year, and that’s true even if you’re eating healthy. Heat up your oven to make one of the heartiest casserole dishes of all: Chicken Pot Pie (pictured above). This better-for-you version comes with a buttery pie crust topping that’s flaky yet low in calories, plus a chicken-and-veggie filling made creamy with low-fat milk and Greek yogurt.

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Black Bean and Pumpkin Enchiladas for Halloween Entertaining

by in Healthy Recipes, October 18, 2015

I affectionately refer to these enchiladas as my Halloween Enchiladas, since they tend to show up right around the same time as ghosts and goblins. Besides being the perfect orange-and-black color combination, these enchiladas can also feed a crowd. I’ve got you covered for your next Halloween party: candy for the little ones, pumpkin enchiladas for the grownups. Read more

Fall Soups Fit for the Blender

by in Healthy Recipes, October 16, 2015

The secret to weeknight soup is right there in your blender. You’ll spend less time cooking — and cleaning — and in minutes you’ll have piping-hot soup ready to start your meal. I’ve blended quinoa into tomato bisque for some hearty added protein, and I’ve even added wonderful creaminess to classic carrot-ginger soup with blended cashews. Read more

Why We Love Broccoli Leaves

by in Healthy Recipes, October 15, 2015


We wrote about how amazing broccoli leaves are earlier this year, and the love affair continues. These dark leafy greens grow on the outside of the plant stalk and can be prepared just like kale or Swiss chard. They are loaded with vitamin C and calcium, and since they’re really a two-in-one food — the leaves and stalks can be cooked separately — we in Food Network Kitchen jumped for joy when a delivery of the crunchy cruciferous leaves came from Sycamore Farms, located north of New York City in Middletown, N.Y. Read more

6 Classic Comfort Foods with a Cauliflower Twist — Fall Fest

by in Healthy Recipes, October 15, 2015

For most of us, raw cauliflower isn’t the thing that gets our hearts racing. But never mind crudites — it’s that time of year when we need ready-to-bake lasagnas on hand in the fridge, or simple, satisfying pasta recipes to whip up on a busy weeknight. As it turns out, there are plenty of clever ways to incorporate the tender, winter-white florets into the season’s most-time-honored comfort foods. You can even replace traditional mashed potatoes with mashed cauliflower, or try tossing the roasted florets in hot sauce for a lighter alternative to Buffalo chicken wings. Whether you’re preparing a hearty sit-down meal or a casual snack to enjoy at the next big tailgate, here are six ways to revamp classic comfort foods by giving them a healthy cauliflower twist.

Roasted Cauliflower Lasagna (pictured at top)
When we’re talking comfort food, lasagna is one of the first dishes to come to mind. Beef, although classic, doesn’t need to be a part of the equation — especially if you’re looking to cut fat from your diet. In Food Network Kitchen’s healthy take, cauliflower is the star. The tender florets are not only blended into the ricotta cheese filling for texture, but also roasted and used in place of the traditional meatballs or sausage.

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5 Healthy Ways to Pump Up the Fresh Pumpkin

by in Healthy Recipes, In Season, October 14, 2015

Cooking with Fresh PumpkinThough canned pumpkin puree stars in many of our favorite baked goods, fresh-picked pumpkin isn’t as widely used, even when it’s in season. As it turns out, fresh pumpkins have uses beyond jack-o’-lantern carving: Cooking with this tender-when-roasted squash variety brings a hearty, mildly sweet element to many of our favorite fall dishes. This season, use a little elbow grease to break down fresh, in-season pumpkin so you can use it in some of fall’s finest good-for-you recipes.

1. Next time you crave innately creamy risotto, bring morsels of diced, semisweet pumpkin into the mix. This Creamy Baked Pumpkin Risotto, made extra-creamy and luxurious with the addition of mascarpone cheese, is cooked in the oven so you won’t have to stand over the stove for endless stirring.

2. Amplify the sweetness of standard pumpkin soup by bringing in juicy (and also in-season) apples. The Honeycrisp variety, as well as chopped sage, adds multiple layers of flavor to this healthy Pumpkin-Apple Soup, which gets a garnish of chopped peanuts on top.

3. If you haven’t considered fresh pumpkin as a contender for your side dishes, meet Anne Burrell’s Curried Pumpkin with Caramelized Onions. Cooked low and slow for over an hour, this mild, slightly sweet squash variety becomes dynamic with a seasoning of garam masala, red pepper flakes and toasted green pumpkin seeds.

4. Scoop out a pumpkin’s flesh to make way for a festive fall presentation of Food Network Magazine’s Squash Soup in Pumpkin Bowls. Use the hollow pumpkin as a vehicle for this healthy, creamy, slightly sweet soup, and bits of roasted and tender pumpkin will work their way into your spoonfuls.

5. Bring another side of fresh pumpkin into your comfort food dishes. Turkey and Pumpkin Seed Chili may not call for the flesh of the fall favorite, but the pumpkin’s seeds bring a satisfying crunchy element to warming, good-for-you and cocoa-spiked chili.

Get even more healthy ways to cook with both fresh and pureed pumpkin here.

Low-Sodium Double Pumpkin Butter

by in Healthy Recipes, October 13, 2015

Double Pumpkin Butter

On the list of classic lunches, peanut butter and jelly ranks at the top. It’s a simple combo of rich, nutty peanut butter with berry-flavored jam, all snuggled together between two fluffy pieces of bread. And whether you cut the crusts, go chunky versus smooth or toss in some sliced bananas, the balance of sweet and savory makes it a favorite of kids and adults alike. Read more

Are Pears the New Apples?

by in Healthy Recipes, October 13, 2015

Head to your local market and you’ll find delicious pears piled high right next to all those apples. Many recipes are substituting crunchy pears in place of apples. It appears that pears are everywhere — but are they the new apples?

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