Remember when chipotle was an exotic ingredient? Now we have Chipotle (the restaurant) on every other corner. Americans love Mexican food when we eat out. Mexican chain restaurants grew twice as fast as other chains in 2009, according to a recent report. I love nachos dripping with melted cheese as much as you do, but fat and calorie levels are sky-high on many of those oversized restaurant platters of enchiladas or chimichangas slathered in cheese and sauces. It’s enough to make you cry into your margarita. Instead, let’s focus on the bright, fresh tastes of authentic Mexican food, delivered by these recipes for quick, healthier Mexican dinners you can make at home.
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We know you love chicken breast. The challenge is keeping your repertoire for this popular ingredient fresh and exciting. We’ve got you covered with delicious recipes (and helpful tips) that will keep the love alive.
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Everyone saw “The Avengers” this summer, right? I really enjoyed the movie and, as I always do, I stayed to watch all the credits. Not everyone does that—but for those of us who do, this time there was a real payoff. At the very end, there is a wordless scene of all the exhausted superheroes chowing down on shawarma, a Middle Eastern sandwich made with sliced seasoned meat. Watching that scene, you can just taste how great it is—and if you don...read full post »
Kneesocks and plaid skirts—that’s what “back to school” conjures up for me at this time of year. Then, after I reflect on how glad I am that that look is behind me (plaid’s really not my color), what lingers is the itch to learn something new. This fall, learn how easy it can be to make dinner for four in 20 minutes—even if you’re an elementary cook (like me).
During the hot summer weather (and let’s face it—even the end of August can be pretty hot), who wants to make dinner in a hot oven? Still, sometimes I get a hankering for lasagna, no matter what the weather. I just want it to magically appear for dinner, without all the boiling and baking usually required.
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Poof! The EatingWell Test Kitchen has granted my wish by creating this vegetarian lasagna recipe I can make in my slow cooker. No hot oven! I don’t even have to boil the noodles. Summertime and the layering is easy.
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Freedom! Freedom from fuss. Freedom from extra work. Freedom from complicated cooking. That’s what summer means and that’s what summer suppers demand.
What we have here is the freedom to act like a guest in your own kitchen and just drop in for a few minutes. When I’m thinking about what to make for supper on a broiling-hot day, I gravitate toward a salad full of flavorful summer produce—our Vegetarian Taco Salad, perhaps (pictured), featuring fresh corn and ripe tomatoes. With a chop-chop here and a little assembly there, dinner for 6 is ready in 40 minutes.
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