by Merritt Watts in Healthy Recipes, April 6, 2014
by Toby Amidor in Food Safety, Healthy Recipes, September 24, 2010
When it comes to eating well, casseroles need not be the enemy. Meaty, cheesy dishes full of refined carbs may be the retro take on casseroles — but these new one-pan winners prove that healthy eaters and comfort-food cravers can be on the same side after all.
Squash and Kale Casserole (above)
When it comes to eating healthfully, kale is king. But yellow squash and zucchini have their merits too. This casserole combines them all with brown rice and tops things off with a crisp, golden-brown breadcrumb topping — the casserole version of a cherry on top.
by Toby Amidor in 1 Food, 5 Ways, Healthy Recipes, July 7, 2010
- Spaghetti and Meatballs
The hustle and bustle of everyday life can get in the way of making healthy meals. But with a little planning, you can stock your freezer with healthy options for nights you just don’t have the time or energy to cook. Here are some basic tips on choosing the right recipe and how to safely cook, freeze and defrost them.
5 healthy recipes, plus food safety tips »
by Toby Amidor in Healthy Holidays, Meal Makeovers, Thanksgiving, November 16, 2009
- Green Bean and Celery Salad - Photo by Antonis Achilleos/Food Network Magazine
Dig in and grab a handful (or two) of green beans at your next trip to the market. Trim, wash and enjoy them raw with hummus or yogurt dip — or try one of these delicious recipes.
5 new ways to eat green beans »
by Toby Amidor in Healthy Recipes, October 5, 2009
With the fried onion topping and heavy cream and cheese mixed in, a typical green bean casserole serves up 550 calories in just one side dish. You can still enjoy the classic flavors while slimming down some of the fatty ingredients. Here’s how.
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by Toby Amidor in Healthy Tips, May 12, 2009
Whether it’s from the can or a fresh steak, tuna works for more than just the mayo-sodden salad. Have some tonight and you’ll get a good dose of protein and energy-boosting B-vitamins. If you opt for the canned stuff, choose chunk light tuna (it has less mercury) that’s packed in water.
One of the oldest tricks in the budget-savvy book is buying and cooking in bulk. Thanks to freezing and canning, that’s all the easier these days. My grandpa will only eat homemade food, and when my grandma travels (sometimes for a month at a time!), she prepares all his beloved dishes and freezes them in single-serve containers — from meatballs to stuffed peppers to meatloaf. In that same spirit, here are some great dishes to freeze — plus, a few words of caution.
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