Tag: fall fest

5 Turkey Chilis That Put Beef Out to Pasture

by in Healthy Recipes, October 20, 2016

Whether you spend the next few weekends hitting your local campground to take in the fall foliage or sitting on the couch curled up under a blanket, one thing is for sure: You’re going to want a bowl of warm chili to wrap your hands around. Loaded with fragrant spices, tender beans and protein, chili is exactly the type of dish you want to have on hand in your freezer throughout the season.

But let’s not forget that part of what makes chili so comforting is the toppings: shredded cheese, sour cream, maybe even some diced avocado. By the time you finish adorning your bowl with all the desired fixings, you could be looking at half a day’s worth of calories — or worse. That’s where lean ground turkey comes in. If your favorite chili involves beef, here are a few things to consider: A 4-ounce serving contains roughly 127 calories with 27 grams of protein, compared to 199 calories and 23 grams of protein found in 90/10 lean ground beef. Need some inspiration to switch up your chili routine? These are a few of our favorite turkey-based recipes from the chefs at Food Network.

Indian Summer Turkey Chili
If you plan on doing any tailgating this fall, Rachael Ray’s big-batch turkey chili is just the thing you’ll want to spoon out of your thermos. Large bell peppers brighten up the mixture with their mild sweetness. Stir in a bit of your favorite barbecue sauce for a touch of sweet heat.

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6 Ways to Use Canned Pumpkin in Healthy Fall Meals

by in Healthy Recipes, October 6, 2016

If you’re daunted by the idea of cooking with fresh pumpkin, we can’t blame you. Splitting, gutting and skinning a whole gourd with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add creaminess to your favorite foods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of pie, quick bread or pasta sauce with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite dishes, from classic pumpkin pie to cheesy pumpkin biscuits.

Pumpkin Cheesecake
This creamy cheesecake is packed with pumpkin pie flavor but with a fraction of the fat as the original; it’s made with reduced-fat cream cheese and Greek yogurt.

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All the Ways to Eat Cauliflower

by in Healthy Recipes, September 29, 2016

Many people claim they don’t enjoy the taste of cauliflower — that it’s too bland or too crumbly, especially when served raw. If you’ve only encountered the firm white bundles as a component on a crudite platter, we can’t argue with you there. Maybe you’ve tried it boiled; sadly, this does nothing to enhance the flavor either. But roasted, pureed or worked through a ricer? The cream-white florets take on a whole new identity. Thanks to their mild taste, they’re an excellent canvas for all varieties of sauces and spices. Now that cauliflower is abundant at the farmers market, there’s even more incentive to use this nutritional powerhouse as the base for hearty fall meals. Here are a few of our healthiest ideas.

Roast It
Even meat eaters will flock to the table for a taste of these roasted cauliflower bundles. The Dijon mustard rub concentrates in flavor as it roasts, resulting in a heady dose of umami. In order to really lock in the flavor, prep and brush your cauliflower ahead of time, then let it sit at room temperature until you’re ready to cook.

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6 Lighter Ways to Cook and Bake with Apples

by in Healthy Recipes, September 22, 2016

Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy dishes you can make once you get your apples home. Maybe they’re destined for a rustic galette — or maybe you’ll bake them whole with a medley of warming spices. Of course, the butter and brown sugar used in many apple dishes are just as craveable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a healthy staple rather than a once-in-a-while indulgence. From firm and tart Granny Smiths to sweet and tender McIntoshes, here are six lighter ways to use your freshly picked apples this fall.

Baked Apples with Oatmeal and Yogurt
When it comes to baking apples whole, Bobby Flay opts for sweet Galas, which he dresses up with fragrant spices and light brown sugar. Top each one with high-fiber oatmeal, low-fat Greek yogurt and a drizzle of apple cider reduction.

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How to Transform Summer Tomatoes into Comforting Fall Soups

by in Healthy Recipes, September 15, 2016

The humidity has finally lifted and there’s a brisk chill in the air, but that’s not the only good news we’re celebrating: Late-summer produce like tomatoes, zucchini and corn is still abundant at the farmers markets. From a culinary standpoint, this is what makes September so precious. For the next few weeks, we’ll be able to meld the light and delicate flavors of summer with the comforting style of autumnal cooking, which we generally see reserved for hearty root vegetables. And what better application for all of our perfectly ripened tomatoes than warm, freshly blended tomato soup? Whether you’re serving it as a smooth transition between the hors d’oeuvres and the entree at an elegant dinner party or spooning it from a thermos after your first hike of the season, tomato soup is the most-logical solution to our current tomato surplus. So put gazpacho on the back burner (not literally), and reacquaint yourself with fall cooking via these versatile tomato soup recipes.

The Classic
Now that it’s finally cool enough to turn on your oven, get back into the rhythm of roasting with Melissa d’Arabian’s Rich Roasted Tomato Soup. The recipe calls for little more than Roma tomatoes, olive oil, salt, pepper and garlic, and the rustic tastes of sauteed garlic and herbes de Provence are an excellent match for the tangy, caramelized Romas.

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7 Back-to-School Dishes That Kids Can Help Make

by in Uncategorized, September 8, 2016

In the throes of back-to-school chaos, assembling even the most-basic dishes can feel like a chore. That’s why the chefs in Food Network Kitchen have been busy dreaming up light, wholesome alternatives to the prepackaged meals we tend to fall back on during the busy transition from summer to fall. Most importantly, they’re easy enough for kids to help prepare — and enticing enough for them to want to eat.

You’ll have breakfast on the table in 20 minutes with Food Network Kitchen’s wholesome take on classic eggs-in-the-hole, which calls for a modest dose of Parmesan cheese and crumbled bacon, adding flavor and texture for few extra calories. Make the morning even easier on yourself by allowing the kids to butter the bread, cut out the center holes and crack the eggs.

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5 Ideas for a Healthier Holiday Cookie Swap — Fall Fest

by in Healthy Holidays, Healthy Recipes, December 10, 2015

These festive sweets are ideal for a holiday cookie swap, and they make great hostess gifts, too. If you’re having trouble deciding on just one recipe, go ahead and make them all — it’s totally doable, since each recipe requires just 20 minutes of prep or less. Keep a few for yourself, then bundle the rest in gift bags for your friends and family to enjoy. Holiday “shopping” doesn’t get much easier than that. The fact that they’re all on the lighter side? Consider it a bonus.

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6 Ways to Never Get Bored of Brussels Sprouts — Fall Fest

by in Healthy Recipes, November 5, 2015

Brussels sprouts are a pretty divisive vegetable: You either love them or hate them. But developing a love of these cabbagelike little bundles really comes down to finding a preparation method that suits your tastes. Some eaters adore the nutty intensity of roasted whole Brussels sprouts. Others might prefer them deconstructed in a salad, or doctored up with nuts or bacon. Taking the time to find your favorite preparation method is well worth the effort, since Brussels sprouts can produce some of the easiest, most-affordable side dishes around. Here are a few renditions that you’ll definitely want to tuck away in your recipe book, especially with Thanksgiving right around the corner.

Add (a little) Bacon
Food Network Kitchen knows that salty, crispy bacon makes everything better. When served warm, their Brussels Sprouts with Bacon are welcome at any holiday meal. Since the recipe doesn’t go wild with added butter or oil (there’s enough fat in the bacon), it clocks in at a reasonable 252 calories per serving.

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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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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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