Who doesn’t love mac and cheese? But do you also love the 500-600 calories and 15-25 grams of fat per cup that comes with it (and who has just one cup)? Truth is, you don’t need heaps of fat to create a creamy and sensuous macaroni and cheese. A little butter goes a long way, as does good quality cheese. When it comes to toppings, I like the contrast of tender, cheesy noodles with crunchy toasted bread crumbs, but when you bake macaroni and cheese with a crust, the noodles dry out. So, for this dish, I created the topping in a skillet and then sprinkled it on at the end, creating golden brown, parmesan-spiked bliss. Also, lots of mac and cheese recipes call for a dash of hot sauce – the heat ramps up the cheese flavor and rounds out the dish. Instead of hot sauce, I decided to add a roasted jalapeno. The freshly roasted pepper adds the perfect amount of smoky heat and a splash of color. I think you’ll adore this! Read more
Tag: Healthy Recipes
The chimichanga, or chimi as it’s affectionately termed in the Southwest, is a deep-fried burrito stuffed with meat, vegetables and spices. Once fried to perfection, chimichangas are often topped with cheese and served with a variety of condiments, such as green onions, diced tomatoes, guacamole, sour cream and black olives. Sounds delicious, right? It is delicious, but consider that one restaurant-style chimi has around 760 calories, 34 grams of fat and 1,930 mg of sodium. With that much sodium, you’re done for the day — you’ll have reached your daily max in sodium in only one meal. Store-bought frozen chimichangas fare slightly better, with around 300-500 calories, 25 grams of fat and 1,200 mg of sodium per serving. Filling aside, it’s the deep-frying that does most of the damage. Regular burritos have about 200-300 calories and 10-20 grams of fat each, but drop them into the deep-fryer and you can add 225 calories and 21 grams of fat to each burrito. Yes, the deep-fried, crunchy exterior is great, but not worth the health consequences, especially when a healthier version is so easy to make.
You can stuff flour tortillas with delicious ingredients and then bake the chimichangas in the oven for the same, amazing result. Try this recipe and let me know if you agree. Read more
Traditional pesto is a vibrant blend of basil, pine nuts, garlic, Parmesan or Romano cheese and olive oil. The term “pesto” comes from the Italian word pestare, which means to pound or crush (you might be familiar with the mortar and pestle, the tools often used in the preparation of pesto). Pesto has countless applications in cooking – it can be tossed with warm pasta or gnocchi, swirled into mashed potatoes, added to steamed vegetables, and spooned onto toasted bread (bruschetta). You’ll never run out of ideas and it’s a quick cook’s best friend. Keep basil pesto in your refrigerator-arsenal for last minute meal solutions. Read more
A taquito (pronounced ta-kito) is a rolled up, filled tortilla that’s deep-fried until golden brown and crisp. In the classic Mexican dish, also known as a flauta, the tortilla is typically corn and the filling is beef or chicken. Taquitos are amazingly crunchy and delicious, and they make a fun hand-held treat. Problem is, depending on the filling, ONE taquito can have 200-500 calories, 8-28 grams of fat and 350-1,134 mg of sodium. And nobody eats just one. Since I want you to enjoy all the flavors without all of the calories, I revamped the dish to make it Healthy Eats-friendly. Not just friendly — consider this taquito your new best pal! The filling is a savory blend of grilled chicken, salsa and sharp cheddar cheese. And by baking the rolled tortillas instead of deep-frying, I was able to shed hundreds of calories and milligrams of sodium and dozens of fat grams. Check them out and let me know what you think! Read more
You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pepper or garlic flavored. Spicy chili powder adds a nice kick of flavor; I prefer it over paprika, which is usually used for deviled egg recipes. The key to getting your eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus Deviled Eggs for a snack or lunch this week.
With the weather warming up, and the sun peeking out just a little bit more day by day, our meals are lighter and include more fruits and veggies. For a satisfyingly fresh lunch, I’ve combined fresh spring asparagus and spinach — with nori seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without excess calories and fat. Slivered almonds provide filling healthy fats to keep you satisfied all afternoon. Bring this salad to an outdoor spring picnic party, or serve it as an Easter side dish. Read more
- Provencal Potato Gratin
- Light Scalloped Potatoes With Roasted Chiles
- Roasted Sweet Potatoes With Honey and Cinnamon
- Oven Roasted Red Potatoes With Rosemary and Garlic
- Fennel Potatoes
I love peas; I enjoy them whole and juiced but my favorite way to munch on them is in this spring salad. There is so much green in this dish: mixed greens, avocados and peas. No dressing from a bottle here! Sherry vinegar and freshly squeezed orange juice make this salad flavorful without the added calories and fat of traditional store-bought dressings. I also like to throw in some flax oil for an added dose of healthy fats. Serve this salad for lunch or as a side at dinner.
Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, and has gourmet toppings like baby spinach, pesto and sesame seeds. No need to wait for the dough to rise — I’ve subbed the dough for toasted gluten-free bread instead.
Everyone’s buzzing about cauliflower these days. It’s simple, tasty and apparently very trendy; we love that this cruciferous veggie is getting a chance to shine!
Low in calories (25 per cup) but high in nutrients (fiber and vitamins C, K and B6), cauliflower also boasts various antioxidants, including those that may help prevent certain types of cancer.
Cauliflower is unique because has the ability to morph into many different forms. When it’s mashed, pureed, roasted or boiled – the texture and flavor completely change.
White is the most widely available variety, but you may also be able to find green, purple and orange versions at your local famers’ market.