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Wendy Ruopp's Blog (Page 9)

December 19, 2012 - 9:23am

We’re so busy at this time of year, between work and parties and shopping, that it’s awfully tempting to pick up takeout on the way home and call dinner done. But for me, that just adds to the feeling that I’m not doing all I could to eat healthfully and joyfully, reducing stress and overprocessed food. Trying to keep the household budget under control is important right now too. (Can you tell I’m working up to renewing my New Year’s resolutions?)

Here’s budget help: 7-Day Budget-Friendly Menu Plan & Shopping List
Here’s quick-dinner help: Barbecued Pork Sandwiches and More 20-Minute Dinner Recipes...

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December 13, 2012 - 11:30am

Just in the last few months, two or three new artisanal steak restaurants have opened in town. I’m usually the last to know that something is trendy, catching on just as it goes from cool to cliché—but even I can notice that locally sourced steak is a hot food trend right now. A hot and expensive trend. Happily married as I am, thinking about going to a nice restaurant for a fancy steak dinner makes me wish I were still dating (it’s not as much fun when you have to pay for both dinners: “Oh, I’m not that hungry—I’ll just have a salad.”)

Don’t Miss: Download a FREE Budget Dinner Recipe Cookbook!

It may not be as trendy to eat dinner at home, but the EatingWell Test Kitchen’s revelatory new recipe for Seared...

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December 4, 2012 - 3:59pm

In its classic form, chicken parm (short for Parmesan, but of course you knew that) is a dish you order at a family-style Italian restaurant when you want a big piece of chicken breast fried, coated in buttery, cheesy breadcrumbs, topped with melted mozzarella and served with a pile of pasta and tomato sauce and a solid dusting of Parmesan cheese. To replicate this dish at home, you’d go through the process of dredging and breading the chicken breasts, then getting them crispy and golden in a frying pan with plenty of oil, followed by baking them in the oven topped with gooey cheese—not to mention the homemade sauce. So delicious. So much work.

Want to enjoy this favorite dinner at home for a fraction of the effort (and calories)? EatingWell’s genius recipe makeover of chicken Parmesan (pictured above) gives you all that Italian-...

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November 29, 2012 - 10:22am

Quick. Easy. Tasty. There’s just something about casseroles. People love them: we’re all just looking for comfort and deliciousness in one dish. While the word might conjure nostalgic memories of a well-coifed 1950s housewife in a frilly apron combining cans of creamy soup with leftovers to make dinner, our palates today call for dishes that are healthier and even more delicious.

Don’t Miss: Classic Chicken Casserole Recipes Made Healthier
How to Make Awesome Meatloaf

EatingWell’s healthy casserole recipes aren’t “open cans...

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November 20, 2012 - 11:40am

You heard the buzz (Everybody’s talking about quinoa!) and succumbed to the lure of its popularity (Everybody’s eating quinoa!), so you bought some quinoa. Quinoa (pronounced KEEN-wah) is a delicately flavored grain and one of the only plant foods that is a complete protein, meaning it has balanced quantities of 9 essential amino acids. Both white and red quinoa are available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.

Learn All About It: How to Cook Quinoa

So now that you have the hot grain-of-the-moment in your very own kitchen—...

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