by Dana Angelo White in Healthy Recipes, April 16, 2012
by Dana Angelo White in 5-Ingredient Recipes, April 11, 2012
We’re not talking about zapping frozen entrees; how about real ingredients and healthy meals straight out of the microwave oven!?
You might already rely on the microwave for quick snacks or a cozy mug of hot chocolate, but how about breakfast, lunch and dinner in the microwave? There’s a right and wrong way to use your microwave — use our tips before you get nuking.
by Robin Miller in Healthy Recipes, Robin's Healthy Take, April 9, 2012
- Blackened Salmon With Mango Salsa
I wish I liked salmon more than I actually do, but I have to admit, I often get bored with it. I know it’s good for me so I’m always looking for new ways to prepare it. Meet my new salmon obsession …. blackened and topped with a super fresh salsa!
Salmon is a smart pick all around. It’s a low-mercury fish bursting with healthy omega-3 fats. It can also be a sustainable pick. According to the Monterey Bay Aquarium’s Seafood Watch, wild Alaskan or tank farmed operations within the U.S are best.
by Dana Angelo White in 1 Food, 5 Ways, April 8, 2012
Turn kid friendly mac and cheese into adult (and kid) friendly mac and cheese cakes.
People constantly confess to me that their biggest diet pitfall is nibbling on their kid’s leftovers. French fries, macaroni and cheese, burgers, pizza. Things you wouldn’t put on YOUR dinner plate, but eat while doing the dishes. Instead of feeling guilty, why not enjoy kid food with reckless abandon? Even better – get creative with leftovers and make memorable meals for the entire family. Macaroni and cheese is the perfect place to start because kids love it and parents devour all remaining scraps (along with their adult meals). That’s when calories skyrocket. To start, you need a great recipe for macaroni and cheese; one that’s healthy yet rich and bursting with cheese flavor. My renowned macaroni and cheese is below. I bake mine to create a creamy middle and crisp, Parmesan-spiked topping (the part everyone loves). It’s sinful tasting, yet lighter in fat and calories thanks to light sour cream and evaporated skim milk. Since the recipe makes a big batch, you can easily store leftovers and enjoy my mac n cheese cakes with spicy tomato sauce another day – crispy, Parmesan and panko-crusted cakes dipped in warm, smoky tomato sauce. Got creative uses for YOUR leftovers? Let’s hear ‘em!
by Dana Angelo White in Gluten-Free, Taste Test, April 6, 2012
- Food Network Magazine's Green Bean and Egg Salad With Goat Cheese Dressing
Your kids have talked you into coloring dozens of Easter eggs, but once the egg hunt is over, what should you do with all of those pretty eggs? Think beyond the egg salad sandwich and try one of these 5 recipes.
Food Safety Tip
I’m all for Easter egg hunts, but if you’re going to eat the leftovers just make sure they haven’t sit been sitting out too long. If they’ve been sitting out for more than 2 hours (1 hour if outside in the heat) then trash them.
by Toby Amidor in Healthy Recipes, In Season, April 5, 2012
- Is your favorite gluten-free bread on our list?
The gluten-free phenomenon has lead to dozens of new products on store shelves. Breads and baked goods are some of the hardest foods to make tasty and sans gluten. We polled our readers and took their favorite brands for a test drive.
For this taste test, we rated breads based on taste, texture, nutrition and cost. Each variety was rated on a 5-point scale (5 being the highest). Gluten-free breads are famously higher in calories so we tried hard to find some smart and tasty options. Most of the brands recommended toasting for best taste –this was definitely the preferable way for just about all of the options.
Food for Life – Millet Bread
Nutrition Info (per slice): 100 calories; 21 grams carbohydrates; 0.5 gram fiber
Our Take: The millet gave this bread a pleasant nutty and sweet flavor. While many GF breads are dry and crumbly, this was almost too chewy. The slices are tiny and overall, not worth the price.
by Michelle Buffardi in Healthy Recipes, March 25, 2012
- 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!
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.
by Victoria Phillips in Healthy Recipes, March 23, 2012
- 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.
by Silvana Nardone in Gluten-Free, March 21, 2012
- 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.
by Toby Amidor in Healthy Recipes, March 21, 2012
- 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.
- 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.
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
Green Salad With Strawberry-Balsamic Vinaigrette
Baked Banana With Cinnamon and Honey
Food groups: protein, grain, dairy, fruit, veggie