All Posts In Healthy Recipes

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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Kung Pao Eggplant

by in Healthy Recipes, Vegan, July 13, 2016

Who doesn’t love a good Chinese takeout meal? The savory, umami flavors and bit of heat have us crawling back each and every time. But what if I told you that you could easily re-create Chinese takeout at home for a fraction of the calories and fat?

That’s right: Today I have a recipe that will be ready in less time than it takes to wait around for takeout. Enter Kung Pao Eggplant. Substituting eggplant for chicken, you add another serving of vegetables to the plate, not to mention additional nutrients like fiber. This version is vegetarian (and vegan!) friendly and can be made gluten-free by using tamari in place of soy sauce and arrowroot flour instead of cornstarch.

This recipe is bursting with flavor — it’s rich and savory with a hint of spice from the ginger and a kick of heat from the dried chiles. It’s so tasty that you can toss out the takeout menu stuck to your fridge for good. Read more

Slimmed-Down Summer Cocktails

by in Healthy Recipes, July 9, 2016

Too many summer celebrations can get your waistline into trouble, especially when most popular mixed drinks rack up more than 500 calories each. Imbibe smarter with these three lightened-up versions of popular cocktails, each coming in at less than 300 calories.

Frozen Daiquiri

Gooey, sugar-laden daiquiri mixes are full of added colors, flavors and high-fructose corn syrup. A half-cup of the mix alone contains almost 200 calories. This recipe uses the natural sweetness of fruit and gets a boost of flavor from coconut rum and coconut water.

Mango Daiquiri

Serves 1

1 cup frozen mango

1/2 banana (preferably frozen)

1 1/2 ounces coconut rum

1/2 cup coconut water

Place ingredients in a blender and blend until smooth.

Calories: 267

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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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Patriotic Cheesecake Parfaits

by in Healthy Holidays, Healthy Recipes, July 3, 2016

Take all the great, rich flavor of cheesecake, layer it with summer’s best berries, then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won’t feel skimpy!)

In honor of Old Glory, this version is red, white and blue, but you can certainly toss in other fruit as well. Each fruit layer may be made with a combination of fruits, or you can alternate to create red and blue stripes. The crumb layer may be made several days ahead and stored in a closed container at room temperature; the cheesecake layer may be made a day or two ahead and kept covered in the refrigerator. Wait until just a couple of hours before serving to assemble the parfait, to ensure the crumb layer stays crunchy.

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Corn and Cantaloupe Salad

by in Healthy Recipes, July 2, 2016

It’s that time of year when refreshing summer produce is in full swing, the perfect accompaniment to hot and sunshine-filled days. For evenings when you don’t want to spend a lot of time at a hot stove, try this unique corn and cantaloupe salad instead. It’s the perfect balance of salty and sweet, and it’s a great go-to for potlucks or lunches; you can even serve it as a side dish with whatever you’re taking off the grill.

Cantaloupe is one of my favorite summer fruits, though it can be tricky to pick a ripe one from the market. Because the melon is the star of this dish, its quality and taste will change the overall outcome. The best way to pick a cantaloupe is to smell the round section where the vine was attached; it should have a sweet, slightly musky scent. A ripe cantaloupe will be orange or golden in color and feel heavy for its size. Avoid melons with too much green or white color.

This recipe calls for barely cooking the corn to eliminate some of the rawness, but if you can get your hands on really fresh, sweet corn, feel free to forgo the cooking process altogether and add the raw kernels right to the salad. The briny feta cheese perfectly balances the juicy cantaloupe and sweet corn kernels, though Gorgonzola or blue cheese can be used instead. Read more

Gluten-Free Fourth of July Feast

by in Healthy Recipes, July 1, 2016

Kick off this Fourth of July weekend with a feast of lightened-up, gluten-free versions of American classics. We’ve swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad. Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: you’ll be rewarded with less cleanup, too!

Crispy Oven-Fried Chicken
Serves 6

Ingredients:
Canola oil, for greasing
2 cups unsweetened corn flakes
6 tablespoons raw almonds
6 tablespoons sesame seeds
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon salt
3 large eggs, lightly beaten
1/2 cup unsweetened almond or cashew milk
1 cup gluten-free flour, for dredging
1 1/2 pounds skinless, boneless chicken tenders

Directions:
Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the corn flakes, almonds, sesame seeds, garlic powder, smoked paprika, chili powder, dried thyme, pepper, cumin and salt until coarsely chopped; transfer to a shallow bowl.

In a second shallow bowl, whisk together the eggs and milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture and the corn flake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Per serving: Calories 346; Fat 12.2 g (Saturated 1.7 g); Cholesterol 158 mg; Sodium 532 mg; Carbohydrate 25.9 g; Fiber 2.2 g; Sugars 1.4 g; Protein 33.2 g Read more

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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Picnic Salads, Lightened Up

by in Food and Nutrition Experts, Healthy Recipes, June 29, 2016

Side salads are the opportunity to add lots of veggies, fruits and whole grains to your barbecue fare. However, many traditional side salads are drowning in mayo or oily dressings. Below are quick tricks to lighten up your favorite picnic salads, along with recipes you can try.

Potato Salad

Pick up this classic summer side at your supermarket and each serving may contain more than 300 calories and 20 grams of fat. Many homemade versions call for at least one cup of mayo — with 920 calories and 80 grams per cup. And although potatoes are filled with potassium and other good-for-you nutrients, cooked spuds still contain 65 calories per half-cup.

To lighten:
• Swap out some of the potatoes for nonstarchy veggies like parsnips or cauliflower.
• Bulk up the salad with tomatoes, celery, peas, carrots and bell peppers for a variety of vitamins and nutrients.
• Sub in a flavorful vinaigrette or pesto sauce for some of the mayo.

Recipes to try:
Pesto Potato Salad
Sweet Potato Salad
Quinoa and Purple Potato Salad Read more

Mango Turmeric Lassi Ice Pops

by in Healthy Recipes, June 26, 2016

It’s that time of year: The weather is getting warmer. The grills are being uncovered. The pools are being cleaned. And the ice pop molds are being dusted off.

Last year when I made my roasted peaches-and-cream ice pops, I raved about how my purchase of ice pop molds was a total game changer. This year I’ll spare you the soapbox, but I have to tell you how much I love this new ice-pop recipe.

I’m on a mango turmeric kick right now. I just made mango turmeric overnight oats, and I was on a mission to find another recipe to combine these two powerful flavors. Mango is sweet and juicy and beautifully contrasts with turmeric’s bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!

And then there are the nutrition benefits of this win-win combo. Both mango and turmeric are high in antioxidants; specifically, mango is packed with antioxidant vitamins A and C. And that’s not all. Mangos contain over 20 different vitamins and minerals — talk about a superfruit!

Cool down this summer with this refreshing recipe for Mango Turmeric Lassi Ice Pops. Making ice pops at home is super quick and easy and allows you full control over the ingredients to make sure your family and friends are getting a nutritious treat. Read more