Artichoke Dip. 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. Chicken Fajitas. 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.
Thankfully, ours are boldly flavored, loaded with vegetables and protein, and healthy enough to eat twice a week. You'll Need: 1/2 cup orange juice 2 Tbsp chopped chipotle pepper Juice of 1 lime 1 tsp ground cumin Salt and black pepper to taste 1 lb boneless, skinless chicken breasts 1 Tbsp canola oil 1 red bell pepper, sliced 1 green bell pepper, sliced 2 onions, sliced 8 small (6") flour tortillas, warmed Guacamole Salsa 1 cup shredded Jack or Cheddar cheese *Preheat a grill or stovetop grill pan until hot. Not That! Save! Crab Cakes. 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 crumbsMango-Avocado Salsa How to Make It: *Preheat the oven to 425F.
*Gently mix everything but 1/2 cup of the bread crumbs. *Bake until golden brown on the outside, 12 to 15 minutes. Chicken Pot Pie. 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 How to Make It: *Heat the butter in a large saute pan or pot over medium heat.
*Preheat the oven to 375F. *Divide the chicken mixture among 4 ovenproof bowls. Honey-Mustard Salmon. 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 How to Make It: *Preheat the oven to 400F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Lasagna Rolls. 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. What more could you want? How to Make It: *Bring a large pot of salted water to a boil. *While the pasta cooks, brown the sausage in a large saute pan over medium heat until cooked through.
*Preheat the oven to 400F. Tortilla Soup. 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. You'll Need: 1 Tbsp canola oil 1 onion, chopped 2 cloves garlic, chopped 1 can (14 oz) whole peeled tomatoes 1 Tbsp chipotle pepper 6 cups chicken broth 3/4 lb boneless, skinless chicken breasts Salt and black pepper to taste 2 corn tortillas, cut into strips Juice of 2 limes Hot sauce (optional) 1/2 avocado, pitted, peeled, and cut into cubes Chopped onion, pickled jalapenos, sliced radishes, fresh cilantro (optional) *Return to the pot and add the broth.
Cheddar Bay Biscuits Recipe | Cooking... by the seat of my Pants! Peppery Brown Sugar Salmon. 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? Repulsive. Then I discovered salmon. It’s hard to fight the peppery brown sugar rub, the way it caramelizes, especially at the edges of the salmon.
Just beware, it’s hard to stay away from those caramelized edges. Peppery Brown Sugar SalmonAdapted from Food.comServes 41 1/2 pounds salmon fillets (bones removed)1 tablespoon butter, melted*3 tablespoons brown sugar, packed1/2 teaspoon onion powder1/2 teaspoon lemon pepper seasoning1/4 teaspoon cracked black pepperPreheat oven to 425 degrees F.Pat the salmon fillets dry, and brush them with melted butter.Combine the seasonings in a small bowl, and mix. Grilled Three-Cheese Sandwiches - Sandwich Recipes - Delish.com. Beef Chuck Pot Roast Recipe. Black Bean Chicken Recipe. Chicken Escondido Recipe. Chef Meg's Healthy Chicken Vegetable Casserole Recipe. Crockpot Chicken Tortilla Soup Recipe. Eringryffin: Simple Lentil Dal w/ Fresh Cilantro.
DAHL1 cup lentils4 c water1/2 tsp turmeric (I think I used more)salt to taste1/4 c chopped fresh cilantrojuice of half a lime + splash of lemon TEMPERING OIL2 1/2 tbsp canola oil (I used olive)1 1/4 tsp cumin seeds1 tsp (?) Red pepper flakes1 smidge ginger 2 cloves garlic, minced finely1/2 tsp (?) Oregano flakespowdered cumin, cayenne, coriander Put the lentils (washed & rinsed) into a large pot with turmeric, salt, and water. Bring to a boil and skim (I used Goya regular lentils and did not need to skim.)
Reduce the heat, cover, and simmer (I had it on "low" and they were still kinda boiling, but this was a good thing), 20-30 minutes IN THEORY but I swear it took an hour, till lentils are soft. For the tempering oil, heat the oil with cumin seeds in a small saucepan until the seeds turn brown; about 1-2 minutes. Stir half the tempering oil, 3/4 of the cilantro, and all of the lime/lemon juice into the dal. Cream Cheese Chicken Enchiladas — Buns In My Oven. 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. I sure did.
I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. I just can’t ever get them right, though. The cheese, the sauce, the consistency of it all just never seems to work out the way I imagine it too. I still haven’t mastered that recipe, but I don’t really care anymore. Now I have these cream cheese chicken enchiladas and they are, dare I say it, even better. The corn just gives these this perfect little unexpected sweet crunch. Cream Cheese Chicken Enchiladas Ingredients Instructions Preheat the oven to 325 degrees. Recipe slightly adapted from Taste and Tell Don’t miss a post! Perfect pizza sauce. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend.
OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) How to Microwave Gourmet Popcorn in a Brown Paper Bag. Peeeeee-yew! I’m done with the stinky stench of microwave popcorn. Actually, I haven’t popped a single bag of that toxic smelling stuff in years since I hate the thought of being swindled by a stank bag of greasy kernels.
That’s right people, I’m calling foul on microwave popcorn since it’s a reeking wallet rip off. Doing the mathy math, microwave popcorn costs around $22.65 for 12 boxes with 3 packets per box (source Amazon) — that’s an eye-popping $3.53 per pound! Sure, you may think you’re paying all that delicious cash for a magic metal-lined bag that pops better kernels and cooks your corn more evenly. Now let me pop the big question: have you ever recycled your leftover microwave popcorn bags? Speaking of waist, do you know how many calories are contained in those popcorn flavor packets?
Act II Popcorn Ingredients: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors, Annatto Color. Fish? Step One: Get a brown paper bag Step Two: Bag your popcorn. Italian Sausage Baked Ziti recipe. Grilled Ribeye Steak with Onion-Blue Cheese Sauce. Good grief. Help me. Help me now. This was delicious. Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up.
You’ll absolutely love it. Grab a large onion. Cut it in half from root to tip… Then peel off the outer layer and make relatively thick slices. Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat. When it’s all melted… Throw in the sliced onions. Stir them around, then let them sit and cook over high heat. Meanwhile, grab a ribeye steak—whatever thickness you like. Heat up the grill outside, or be lazy like me and heat up a grill pan. Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper. Throw it diagonally on the grill pan, and season the other side. While the steak cooks, go ahead and make the (very easy) sauce. Turn the skillet with the onions down to low heat… You’re gonna need it.
Ahhh. Easy.