Posts by tammie
Creamy Mustard Chicken
From: EatingWell Magazine, September/October 2013 In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of…
Read MoreDijon Salmon with Green Bean Pilaf
From: EatingWell Magazine, September/October 2016 In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains,…
Read MoreOven-Fried Fish & Chips
From: EatingWell Magazine, May/June 2009 Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt…
Read MoreFlank Steak with Grilled Tomatoes & Cucumber Herb Relish
From: EatingWell Magazine, July/August 2016 Ingredients Flank Steak & Tomatoes 1 tablespoon sugar 1½ teaspoons paprika 1½ teaspoons ground cumin 1½ teaspoons granulated garlic 1½ teaspoons ground pepper 1¼ teaspoons kosher salt, divided 1½ pounds flank steak 3 tablespoons extra-virgin olive oil, divided 6 small firm tomatoes, halved lengthwise 2 cloves garlic, minced or finely grated…
Read MoreSweet Potato & Red Pepper Pasta
From: EatingWell Magazine, September/October 2008 Ingredients 8 ounces whole-wheat angel hair pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 3 cups shredded, peeled sweet potato, (about 1 medium) 1 large red bell pepper, thinly sliced 1 cup diced plum tomatoes ½ cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh…
Read MoreWhy Two is Better than One
Have you ever had the notion that two heads are better than one? Or many hands make light work? Well that’s the truth about exercise and healthy eating, one can work without the other, but they work much better if the two become lifelong partners. I admit with busy lives and not enough hours in…
Read MoreSlow-Cooker Beef Tacos with Rhubarb Salsa
From: EatingWell.com, February 2017 Ingredients 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin ½ teaspoon garlic powder 1½ teaspoons salt, divided 3 pounds beef chuck, trimmed and cut into 1-inch cubes 1 tablespoon avocado oil or grapeseed oil 1 large onion, halved and sliced 1 cup low-sodium beef broth 3 tablespoons…
Read MoreChicken Saltimbocca
From: EatingWell Magazine, March/April 2015 Ingredients 2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip) ¼ teaspoon ground pepper 2 thin slices prosciutto 2-4 fresh sage leaves 1½ teaspoons all-purpose flour 1 tablespoon butter 2 teaspoons extra-virgin olive oil ¾ cup dry Marsala Preparation Put chicken breasts between pieces of plastic…
Read MoreGarlic Chicken
From: EatingWell Magazine, May/June 2012 Ingredients 2 heads garlic, cloves separated 8 chicken drumsticks (about 2½ pounds), skin removed, trimmed ½ teaspoon salt, divided ¼ teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil ⅓ cup white wine 1 cup reduced-sodium chicken broth 2 teaspoons Dijon mustard 2 teaspoons all-purpose flour ⅓ cup chopped…
Read MoreTuna-&-Tomato Mac & Cheese
From: EatingWell Magazine, March/April 2011 Ingredients: 8 ounces (about 3 cups) whole-wheat rotini pasta 2 tablespoons all-purpose flour 1 cup nonfat milk, divided ½ cup grated extra-sharp Cheddar cheese ½ cup grated pepper Jack cheese ¼ teaspoon ground ancho chile powder (see Notes) ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1½ cups reduced-fat cottage cheese,…
Read More