Eating Healthy Blog

Pumpkin Pie Shakes

Published November 19, 2012

Ever crave pumpkin pie and wish there was a quick, less-guilt way to enjoy it without actually, well, making a pie? Then make this easy shake that tastes exactly like our favorite dessert on earth... Serves 4 Ingredients: 2 cups vanilla reduced-fat ice cream, softened 1 cup fat-free milk or soy milk 2/3 cup canned pumpkin 1/4 cup packed brown sugar 3/4 teaspoon pumpkin-pie spice 3 tablespoons frozen fat-free whipped topping, thawed Preparation: Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping (...

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Roasted Butternut Squash Soup

Published November 12, 2012

Take The Culinary Challenge Of This Dish; It’s Worth The Extra Step! Ingredients For the soup 2 tablespoons extra-virgin olive oil 1/2 cup (1/4-inch) diced onion 1/4 cup (1/4-inch) diced celery 1/4 cup (1/4-inch) diced carrot 1 cinnamon stick Sea salt Freshly ground black pepper About 4 cups chicken stock or canned low-salt chicken broth 1/2 teaspoon ground toasted coriander, optional 1 1/2 cups Roasted Winter Squash recipe 1/2 cup half-and-half, optional Dollup of local fat free Greek style plain yogurt Directions Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, ca...

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Turkey Marsala

Published October 29, 2012

Ingredients 2 tablespoons olive oil, divided Cooking spray 1 tablespoon chopped fresh basil 3 garlic cloves, crushed 1 (8-ounce) package presliced mushrooms 3/4 cup fat-free, less-sodium chicken broth, divided 1 tablespoon cornstarch 1/2 cup dry Marsala wine 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 4 (4-ounce) turkey cutlets Basil sprigs (optional) Preparation Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently. Combine chicken broth and cornstarch in a small bo...

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Wagon Wheel Beef Soup

Published October 22, 2012

Wagon Wheel Beef Soup This simple, beefy recipe combines the flavors of your favorite chili and pasta dishes for a skimpy 223 calories per serving. Everyone will love this dish, especially kids and company; it’s the ultimate comfort food! This recipe is diabetic, low calorie and low saturated fat. Ingredients 2 1/4 cups (6 ounces) uncooked wagon wheel pasta Cooking spray 3/4 pound ground round 1 cup chopped onion (about 1 medium) 3 cups low-fat spaghetti sauce 1/2 teaspoon ground oregano 2 (14-ounce) cans less-sodium beef broth 1 (15-ounce) can no-salt-added kidney beans, undrained Preparation Cook pasta ...

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Pumpkin Seed Brittle

Published October 15, 2012

Pumpkin Seed Brittle It's really hard to eat just one of these addictive candies. They're great to wrap individually or place in small bags lined with wax paper and give as party gifts. Ingredients 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet 1/2 cup packed light-brown sugar 1/4 cup honey 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted Directions Butter an 11-by-17-inch rimmed baking sheet; set aside. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 de...

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Sweet & Sour Cabbage Rolls

Published October 8, 2012

Sweet & Sour Cabbage Rolls Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish. Ingredients 1/2 cup brown rice 1 cup water 1 large Savoy cabbage, (about 3 pounds) 1 tablespoon canola oil 1 medium onion, chopped 4 cloves garlic, minced 6 tablespoons lemon juice, divided 1 pound 93%-lean ground turkey 3 tablespoons chopped fresh dill 1 teaspoon caraway seeds 1/2 teaspoon salt 1/2 teaspoon freshly ground pepp...

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Pumpkin-Hazelnut Tea Cake

Published October 1, 2012

Pumpkin-Hazelnut Tea Cake Tip: Now that pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Makes 12 slices Ingredients 3 tablespoons canola oil 3/4 cup homemade or canned pumpkin puree 1/2 cup honey 3 tablespoons firmly packed brown sugar 2 eggs, lightly beaten 1 cup whole-wheat (whole-meal) flour 1/2 cup all-purpose (plain) flour 2 tablespoons flaxseed 1/2 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoo...

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Quick Fall Minestrone

Published September 24, 2012

Quick Fall Minestrone Fall produce, with its powerful flavor and heartiness, is a frequent presence in comfort-food recipes. Butternut squash, potatoes, kale, and carrot make this soup soul-warming, and pasta and white beans give it traditional Italian flavor. Ingredients 1 tablespoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 6 cups vegetable broth 2 1/2 cups (3/4-inch) cubed peeled butternut squash 2 1/2 cups (3/4-inch) cubed peeled baking potato 1 cup (1-inch) cut green beans (about 1/4 pound) 1/2 cup diced carrot 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt ...

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Caramel-Apple Cheesecake

Published September 17, 2012

Caramel-Apple Cheesecake This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors. Ingredients Crust: 1 cup graham cracker crumbs (about 8 cookie sheets) 1 tablespoon egg white 1 tablespoon water Cooking spray Cheesecake: 1 3/4 cups sugar 1/2 cup light sour cream 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 1/4 teaspoon ground nutmeg 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 1 (8-ounce) block fat-free cream cheese, softened 4 large eggs Topping: 1/3 cup sugar ...

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French Onion and Apple Soup

Published September 11, 2012

French Onion and Apple Soup Ingredients 3 tablespoons unsalted butter 15 cups sliced yellow onion (about 4 pounds) 3/4 teaspoon black pepper 1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips 3 thyme sprigs 2 bay leaves 1/2 cup Madeira wine or dry sherry 6 cups lower-sodium beef broth 1/2 cup apple cider 1 tablespoon sherry vinegar 10 (1/2-ounce) slices sourdough bread, cut into 1-inch cubes 2 cups (8 ounces) grated Gruyère or Swiss cheese Thyme leaves (optional) Preparation Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Co...

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