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This classic dip is normally hijacked by a roguish team of full-fat mayo and cream cheese; somewhere, hidden within, lie token amounts of spinach and artichoke. Here, we turn that ratio on its head, plus use a flavorful olive oil-based mayo to cut calories and boost nutrition. Chiles bring some extra heat to the equation, while toasted wheat pitas work as super scoopers. Overall, this reimagined appetizer packs an amazing 14 grams of fiber. You'll Need: 4 large whole-wheat pita 1/2 Tbsp butter 1 onion, finely chopped 3 cloves garlic, finely chopped 1 jar (12 oz) artichoke hearts in water, drained and chopped 1 box (16 oz) chopped frozen spinach, thawed 1 can (4 oz) roasted green chiles, drained and chopped 2 Tbsp olive oil mayonnaise (made by both Kraft and Hellmann's) 2 Tbsp whipped cream cheese Juice of 1 lemon Salt and black pepper to taste How to Make It: * Cut the pitas into 6 to 8 wedges each and separate the layers.
Our fajita recipe doesn't sacrifice the flavor or taste of high-calorie, high-fat restaurant versions. It just makes this sizzling favorite much healthier A skillet of sizzling chicken or beef strewn with fresh onions and peppers should be the base of a fantastic meal, but then why do Chili's, Chevys, Applebee's, and Baja Fresh all serve versions with more than 1,000 calories? Fattier cuts of meat, oversize tortillas, and hulking condiment trays are to blame.
We leave mayo and a deep fryer out of the equation to make flavorful, healthy crab cakes In the skilled hands of a four-star chef or a seafaring Maryland man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself. The goal of the corporate cook is quite different: Make an inexpensive crab cake that will hold together under duress and leave them wanting more. That's why mayo and a deep fryer are invariably part of the process. Our cakes take the former route. You'll Need: 1 can (16 oz) jumbo lump crab meat 2 Tbsp minced jalapeno 2 scallions, chopped 1/2 cup minced red bell pepper 1 egg, lightly beaten 2 tsp Dijon mustard Juice of 1 lemon 1/4 tsp Old Bay seasoning 1/2 tsp salt 3/4 cup bread crumbs Mango-Avocado Salsa
There's no need to worry about calories or trans fat with this comfort food recipe Pot pies may be one of America's favorite comfort foods, but there's nothing comforting about a dish that packs nearly 4 days' worth of trans fat. We clear out the artery-clogging fats, but the calories by 60 percent, and deliver an easy pot pie you're bound to love. You'll Need: 2 Tbsp butter 1 onion, chopped 2 carrots, chopped 2 cloves garlic, minced 2 cups stemmed and quartered white or cremini mushrooms 2 cups frozen pearl onions 2 cups chopped cooked chicken (leftover or pulled from a store-bought rotisserie chicken) 1/4 cup flour 2 cups low-sodium chicken broth, warmed 1 cup 2% or whole milk 1/2 cup half-and-half 1 1/2 cups frozen peas Salt and black pepper to taste 1 sheet puff pastry, defrosted 2 egg whites, lightly beaten
This easy-to-cook salmon will save you hundreds of calories over your typical restaurant fare Many Americans view fresh fish as restaurant fare, food best left to professionals to skillfully prepare. But when you leave the fish cooking to "professionals" at places like Outback, Friday's, and Applebee's, your hopes of a healthy dinner may be sunk. Why blow the cash and the heavy caloric toll on a meal you can prepare at home in less time than it takes to order out? Plus, if you ever hope to get a kid to eat fish, this 3-minute sauce (which goes great on shrimp, scallops, and chicken, as well) is the key. You'll Need: 1 Tbsp butter 1 Tbsp brown sugar 2 Tbsp Dijon mustard 1 Tbsp soy sauce 1/2 Tbsp olive oil Salt and black pepper to taste 4 salmon fillets (6 oz each) Roasted Parmesan Asparagus
Most restaurant lasagnas are soupy messes. This unique twist on a favorite is easy to make, appealing to eat, and much healthier for you The idea of building a multi-tiered, multi-component lasagna can be dizzying for most cooks. For them, we offer this simplified form, the lasagna roll: a tight pasta bundle containing all the same flavors as the traditional baked pasta, but without the daunting architecture. It's basic shape helps you avoid creating one of those cheesy, soupy catastrophes so common in Italian-American restaurants, the ones where it's impossible to discern where the pasta stops and the sauce begins. The structure is sound, the flavors are clear and pronounced, and the calories are greatly reduced.
Tortilla soup now rivals chicken soup as the ultimate comfort food, but most restaurant butcher it with an overload of salt. Cook up a bowl of our tasty and healthy recipe instead Over the past 2 decades, tortilla soup has rivaled chicken soup as a comforting mainstay on major restaurant menus. Between the pulled chicken, the soothing tomato broth, and the pile of fixings, what's not to love? How about a bowl of soup with 86 percent of your day's sodium allotment? Unless you learn to enjoy it at home, that's what you're likely to get.
Mrs. seat of her Pants took the kitchen out of my control over the weekend, and with stunning results, I admit! She whipped these out Sunday Morning in lieu of the normal “fried spuds” which of course I made on Saturday. Though we just made these to snack on, I think they would be outrageously perfect if paired with seafood, especially shellfish or chowder. Cheddar Bay Biscuits Recipe
Salmon is the perfect gateway fish for people who think they hate fish. People who avoid it completely, fry it beyond recognition or drown each bite in tartar sauce, ketchup or malt vinegar. Oh, I was once one of you. The thought of eating a wet, limp, UNBREADED piece of fish?
DAHL 1 cup lentils 4 c water 1/2 tsp turmeric (I think I used more) salt to taste 1/4 c chopped fresh cilantro juice of half a lime + splash of lemon TEMPERING OIL 2 1/2 tbsp canola oil (I used olive) 1 1/4 tsp cumin seeds 1 tsp (?) red pepper flakes 1 smidge ginger 2 cloves garlic, minced finely 1/2 tsp (?) oregano flakes powdered cumin, cayenne, coriander Put the lentils (washed & rinsed) into a large pot with turmeric, salt, and water.
Is it too soon for another Mexican-ish recipe? Y’all seemed to love the Taco Pie , so I have high hopes that you’ll enjoy this recipe just as much.
Ingredients Flour, for dusting 1 pound pizza dough 2 cups (8 ounces) shredded mozzarella cheese 7 ounces prosciutto, thinly sliced 1 cup (about 1 1/2 ounces) torn baby spinach 1 tablespoon olive oil Kosher salt, for seasoning Directions Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F. On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick.
May 24, 2010