All Posts In Healthy Recipes

Why We Love Asparagus

by in Healthy Recipes, In Season, April 5, 2012
lemon-parsley asparagus
Food Network Magazine's Lemon-Parsley Asparagus

It’s officially asparagus season; get yourself a bunch or two and we’ll tell you how to enjoy them!

Asparagus Facts
Part of the Lily family, asparagus is available from late March through June. There are about 300 varieties of asparagus, 20 of which are edible.

The asparagus plant lives between 8 to 10 years. You can tell the age of the plant by the thickness—the older the plant, the thicker the spear. Asparagus plants grow in sandy areas so it’s important to wash them thoroughly before eating them.

The most common varieties of asparagus are green, white or purple in color. The earliest stalks have a gorgeous apple-green color with slightly purple tips. White asparagus is grown underground and isn’t exposed to sunlight. They have thicker and smoother spears.

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Cookies for Breakfast

by in Healthy Recipes, March 25, 2012
breakfast cookies
Go ahead, break the rules -- bake cookies for breakfast.

Cookies for breakfast? We’re not talking about breaking open a pack of Oreos; Ellie’s breakfast cookies are loaded with whole grains, fruit, nuts cereal and even vegetables. They’re hand-held and portable, so great for when you’re on-the-run. If you do have some time to sit and relax though, give them a dunk in your morning coffee or a glass of milk.
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Celebrate National Chip and Dip Day!

by in Healthy Recipes, March 23, 2012
cracked pepper chips and onion dip
Ellie Krieger's Cracked Pepper Potato Chips with Onion Dip

America’s favorite snack duo has its own holiday, and that day is today. Crunchy chips and creamy dip can be part of a healthy eating plan, but not all chips are created equal. Skip the store-bought stuff full preservatives and lots of sodium by making your own at home.

At only 60 calories per 2 cup serving, Ellie’s Smoky Kale Chips from Food Network Magazine take nothing more than kale, paprika, salt, olive oil and an oven. Pop the kale in for 15 minutes and this leafy green vegetable transforms into a crisp chip. Make sure to only cook until the edges are slightly brown — any longer and the chips take on a bitter taste.

Baked Cracked Pepper Potato Chips taste even better dipped in cool Onion Dip. Try Ellie’s version (pictured above) and cut calories by using Greek yogurt as the base for this creamy spread.

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One-Pot Chicken Parm Rice

by in Gluten-Free, March 21, 2012
chicken parm rice
One-Pot Chicken Parm Rice -- photo by Stephen Scott Gross for Easy Eats

If you’re a working parent, you already know that dinner is not the easiest meal to get on the table. Even if you manage to cook up a complete meal, the last thing you want to be left with at the end of the night is a big pile of dishes in the sink.

Through the years, I’ve tried prepping all the ingredients ahead, partially cooking the recipes and making the entire meal and freezing all or half for later. These methods don’t quite fit with my spontaneous cooking personality type.

What cooking personality type are you?

This three-step chicken recipe makes perfect sense to me and it just happens to be gluten free. All I do is brown the chicken to give it some flavor then I layer the ingredients—and flavor—into one pot and the recipe pretty much cooks itself.

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Get Your Plate in Shape: Dinner

by in Healthy Recipes, March 21, 2012
sausage lasagna
A piece of this lasagna plus a green salad and even some dessert equals a well-balanced meal.

In honor of National Nutrition Month we’re giving you meal ideas that follow the USDA’s MyPlate recommendations. We’ve covered breakfast and lunch—now it’s dinner time.

The Guidelines
Ending the day with a well-balanced meal is important. This is your last big change to take in any nutrients you may not have gotten enough of during the day. For example, if you have pasta primavera for lunch, be sure to include 3 to 4 ounces of protein for dinner. If you didn’t get in all your fruits during the day, make sure to add one for dessert.

Meal 1: Lasagna
Sausage Lasagna
Green Salad With Strawberry-Balsamic Vinaigrette
Baked Banana With Cinnamon and Honey

Food groups: protein, grain, dairy, fruit, veggie

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Get Your Plate in Shape: Lunch

by in Healthy Recipes, March 15, 2012
peanut butter and jelly sandwich
Pack a lunch that meets the MyPlate guidelines.

We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.

The Guidelines
The guidelines for lunch are pretty similar to breakfast. You want to make sure half of your plate is filled with fruit and veggies, ¼ with grains and ¼ with lean protein. Although the MyPlate photo shows milk as a side beverage, it’s not a must at every meal. You can get in your dairy in the form of low-fat or nonfat cheese or yogurt too.

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Go Green Shake

by in Healthy Recipes, March 15, 2012
green smoothie
Skip the Shamrock Shake and make an emerald shake instead.

Pass on fast food milkshakes that are infused with artificial colors; in honor of St. Patrick we’re giving a real green drink a try.

It’s Not Easy Being Green
Green foods are bursting with nutrients but they may not top your list of smoothie ingredients. But you’re in luck — the right combo of fruits and vegetables makes a mean, green drink.

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Get Your Plate in Shape: Breakfast

by in Healthy Recipes, March 8, 2012

myplateMarch is National Nutrition Month, and in honor of this official campaign sponsored by the Academy of Nutrition and Dietetics, we’re giving you meal options that follow the USDA’s MyPlate guidelines. This week we’re hitting up 5 breakfast options.

The Guidelines
MyPlate is about giving you a visual of which foods should be on your plate at each meal. You want to build a healthy meal from the 5 food groups: fruits, vegetables, grains, lean proteins and nonfat or low fat dairy. You don’t need to have all 5 groups on your plate at each meal, but you should focus on getting in as many as possible, especially fruits and veggies.

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Spice of the Month: Fennel Seed

by in Healthy Recipes, March 6, 2012
fennel
Make this spice your new secret ingredient.

Is that jar of fennel seed collecting dust in your cabinet? If so, you’re missing out. Make it your secret weapon in the kitchen.

Fennel Basics
You’ve got to love fresh fennel – you can eat the bulb, leaves and seeds. Dried fennel seeds are tiny, slivered seeds with a peppery-anise taste. A classic flavor in Italian sausages, fennel can be used in both sweet and savory recipes.

Historically, fennel seed has been used for various medicinal purposes including lactation, digestion, respiratory conditions and treating babies with colic. In Mediterranean cultures, it’s common to chew on fennel seeds after a meal – the candy coated ones are especially yummy.

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Winner, Winner, Chicken Dinner

by in Healthy Recipes, March 2, 2012
chicken cacciatore
Add a new chicken dish to your reperatoire.

Feel like chicken tonight? This classic dinnertime staple is anything but routine with our favorite healthy chicken recipes — try one of these twists on old favorites, or something brand-new this weekend.

Just Like Mom Used to Make: Chicken Cacciatore (above)

Kid Friendly, Parent Approved: Baked Chicken Fingers

Pub Fare Favorite: Buffalo Chicken Salad

Good for the Soul: Curried Chicken Soup

Fit for a Fiesta: Chicken and Bean Burritos

Chinese Take-Out, Made at Home: Sweet and Sour Chicken

An Italian Classic, Lightened Up: Chicken Parmesan

See All 22 of Our Healthiest Chicken Dinners

What’s your favorite chicken dish?