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Mom’s meatloaf made healthy
By EatingWell Magazine, on Thu Oct 2, 2008 7:20am PDTWhat’s not to love about meatloaf? Well, not much really except that “meatloaf mixes” are usually higher in saturated fat than is healthy. And meatloaf is often bound with white bread—which is a missed opportunity to add healthy whole grains. We developed a healthier version of classic meatloaf for our new cookbook, Comfort Foods Made Healthy. Here’s the recipe, plus four easy ways to give any meatloaf recipe a healthy makeover. Read More »
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Creamy clam chowder that packs flavor, not pounds
By EatingWell Magazine, on Fri Sep 19, 2008 8:31am PDTDecadent cream-based soups are some of my favorite candidates for EatingWell’s makeover treatment. I love a good challenge and creamy soups are typically loaded with saturated fat and calories precisely because of that quality we love about them: their creaminess. In most cases it’s achieved with (what else?) cream and butter.
But there’s no reason it has to be that way. You can get all the creaminess of a traditional version of a cream-based soup, with a fraction of the fat and calories. Here are some of the tricks that we use to make soups creamy and rich, while keeping them healthy:
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Real diner food made healthy
By EatingWell Magazine, on Tue Sep 9, 2008 9:14am PDTWhen I was a kid, eating out at a diner was a treat. We used to take weekend trips to the tiny town of Wellsboro, Pennsylvania, which was about a four-hour drive from our house just outside of Philadelphia. We went for basically one reason (from my perspective anyway): to eat at the Wellsboro Diner. We loved their patty sausage with tons of sage and their perfect hash browns.
Diner food—with its beautiful pies rotating in glass cases, griddled hamburgers, open-faced hot turkey sandwiches with gravy and chicken-fried steak—has always been comfort food in my family.
Unfortunately there’s only so much of that sort of food I can pack in before I start bursting out of my pants. And that’s why we gave the classic favorites that many of us grew up with a healthy makeover.
Here are five of my favorite recipes:
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Ooey-gooey mac & cheese
By EatingWell Magazine, on Wed Sep 3, 2008 9:04am PDTWe took this yummy shot of Baked Mac & Cheese for the cover of our newest book, Comfort Foods Made Healthy (in stores in October). Mac-and-cheese didn’t end up on the cover, but it doesn’t change the fact that mac-and-cheese is an all-time crowd-pleaser. It’s the ultimate comfort food.
This version, which EatingWell contributor Patsy Jamieson developed, is one of my favorite recipes in the whole book. It’s healthier than traditional versions of mac-and-cheese, thanks to a lighter sauce, spinach in the middle and a golden breadcrumb topping. Here’s how it stacks up nutritionally:
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Get your grill on: 4 steaks that sizzle
By EatingWell Magazine, on Mon Aug 25, 2008 9:00am PDTI didn’t care about steak for years. But now I am devoted to my favorite steak recipes. The conversion happened in my twenties, when I went to Argentina, arguably home of the greatest steak on earth. In Buenos Aires, I experienced my first asado, Argentina’s much-more-elaborate version of the backyard barbecue, in which the asador (the grill master) cooks endless courses of different cuts of meat. With one bite, I realized what I had been missing. This recipe for simply seasoned Grilled Rib-eye with Tomato Salad & Chimichurri Sauce is inspired by that trip.
Of course, asados usually entail eating way more meat than anyone needs. But with a few simple tweaks it’s easy to make steak part of a healthy diet. Here are the top things to keep in mind:
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Easy clambake at home
By EatingWell Magazine, on Thu Aug 21, 2008 9:51am PDTSummer in New England is all about great seafood. This year I’ve been to Cape Cod for fried shrimp and clams and Maine for exquisite lobsters straight out of the “pound.” But there’s no need to travel for these kinds of goodies. It’s easy to make fabulous summer seafood recipes at home. And luckily it’s simple to make them healthier and just as delicious. Read More »
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Better than Taco Bell
By EatingWell Magazine, on Mon Aug 11, 2008 7:21am PDTThe secret to crispy, healthy tacos.
The EatingWell Taco
Carolyn Casner, one of our recipe testers here in the EatingWell Test Kitchen, grew up on the border in El Paso, Texas, so she knows Mexican food. According to her, “the world’s best tacos come from Julio’s Café Corona, where my family and I always went after church. They’re greasy, messy and delicious.”
When Carolyn visits Texas, she always heads straight from the airport to Julio’s. But when she’s at home in Vermont, Carolyn, husband Jeb Wallace-Brodeur, a photojournalist, and son Aidan, 9, have their own easy homemade taco night on a regular basis.
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Makin' whoopie pies: Classic sweet treats with a third of the fat and calories
By EatingWell Magazine, on Wed Aug 6, 2008 7:37am PDTUntil I moved to Vermont, I had never heard of whoopie pies—a cream-filled cakey chocolate sandwich cookie originally from Lancaster County, Pennsylvania. They have a cultlike following in New England. At every roadside stop between here and Maine they are piled up in neat little stacks. And they’re quite delicious…but often made with a filling of sugar-laced shortening. So they’re not so stellar nutritionally. We decided to makeover the classic whoopie pie and we had great success. Here’s how a traditional whoopie pie stacks up against our madeover version: Read More »
Whoopie Pies
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Cookout-perfect coleslaw recipes
By EatingWell Magazine, on Thu Jul 31, 2008 6:43am PDTWhen I asked Mark, one of our summer interns at EatingWell, to help me pick coleslaw recipes this week, I didn’t realize that he HATED the stuff. He later admitted that he couldn’t stand coleslaw and really doesn’t like anything with mayonnaise. He said that he’s “gone through life thinking coleslaw means mayonnaise.”
Hot & Sour Slaw
But after looking at our collection of coleslaw recipes (many of which are mayo-free), he changed his mind. He went home and made Hot & Sour Slaw (it only took him 15 minutes) and he loved it! He said it was “a revelation.”
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4 healthy pasta salad secrets
By EatingWell Magazine, on Thu Jul 24, 2008 7:26am PDTSimple to make and easy to tote, pasta salad seems to have been invented for picnics, potlucks and backyard barbecues. But typical versions consist of white pasta drowning, often tastelessly, in a heavy mayonnaise dressing. Our challenge was to lighten the calorie load and boost flavor and nutrients... Read More »- Let’s talk: Comment (3) | Blog
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