| Recipes
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Red Pepper & Goat Cheese Frittata (posted: 04-05-10)
A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952. |
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Multi-Grain Waffles (posted: 04-05-10)
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes. |
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Southwestern Omelet Wrap (posted: 03-31-10)
Folding a flat omelet in a whole-wheat wrapper makes a high-protein breakfast (or lunch) that is totable and fun. If you want to start the day with a hot egg breakfast, but don't want to fuss with cooking in the morning, you can make this wrap the night before. In the morning, just microwave and go. |
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Overnight Oatmeal (posted: 03-31-10)
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking. |
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Cheesy Popcorn (posted: 04-05-10)
Freshly grated Parmesan cheese and a sprinkle of cayenne pepper dress up air-popped popcorn. |
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Almond Honey Power Bar (posted: 03-31-10)
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated. |
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Nuts and Dried Fruit (posted: 03-31-10)
Try customizing this basic recipe with your favorite dried fruits and nuts. |
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Chopped Greek Salad with Chicken (posted: 04-05-10)
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus. |
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Green Goddess Salad (posted: 04-05-10)
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang. |
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Italian Vegetable Hoagies (posted: 04-05-10)
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad. |
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BBQ Chicken Sandwich (posted: 03-31-10)
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch. |
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Chicken and Fruit Salad (posted: 03-31-10)
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish. |
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Southwestern Beef and Bean Burger Wrap
(posted: 03-31-10)
Kids and adults alike will love these quick, zippy burgers. The beans make the burgers a little fragile, so be careful when taking them off the broiler pan. Make it a meal: Serve a green salad and frozen mango slices for dessert. |
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Tuscan Style Tuna Salad (posted: 03-31-10)
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch. |
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Mediterranean Sautéed Shrimp & Fennel (posted: 04-05-10)
Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy—with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad. |
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Salmon with Pepita-Lime Butter (posted: 04-05-10)
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables. |
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Ham and Cheese Stuffed Chicken (posted: 03-31-10)
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout. |
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Tilapia and Summer Vegatables (posted: 03-31-10)
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair. |
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Almond & Honey-Butter Cookies (posted: 04-05-10)
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat. |
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Indoor Smores (posted: 03-31-10)
You don't have to sit around a fire to enjoy S'mores. Just be sure to watch them carefully under the broiler—the marshmallows can go from perfectly toasted to charcoal in a hurry. |
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