EatingWell Blogs (Page 12)

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December 7, 2012 - 11:12am

The dangerous ingredient you’re eating—and don’t even know it

By Gretel H. Schueller in Health Blog

Camembert cheese and buttery croissants are staples of French cuisine, so you’d think France would be the last place where the government would police fat content in food. Yet, in an effort to reduce obesity, France's Senate recently approved an amendment to triple taxes on products containing one unhealthy fat in particular: palm kernel oil, which is extracted from the palm seed of palm oil trees. (The lower house of parliament still has to vote on the tax.)

Don't Miss: 7 of the Healthiest Foods You Should Be Eating (But Probably Aren’t)

It turns out that palm oil is a major ingredient in one beloved treat in France: Nutella. The French, who love to smear the creamy hazelnut-chocolate spread on...

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TAGS: Health, Health Blog, Nutrition, Gretel H. Schueller

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December 4, 2012 - 3:59pm

30-minute stovetop chicken parmesan

By Wendy Ruopp in Food Blog

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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TAGS: Budget meals, Dinner, Family meals, Food Blog, Quick meals, Wendy Ruopp

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November 29, 2012 - 2:39pm

Fresh vs. canned vs. frozen: which is better?

By Hilary Meyer in Healthy Cooking Blog

Nothing beats fresh produce. Still, in the kitchen, using canned or frozen fruits and vegetables can be a lot more convenient—but is it worth it? Are you giving up nutrition for convenience? Although a fresh fruit or vegetable would never be considered unhealthy, surprisingly there are a few circumstances where frozen and even canned could offer you more health benefits than fresh. Here’s a closer look at a few examples of fresh foods vs. their canned or frozen counterparts.

Fresh Tomatoes vs. Canned Tomatoes
If you’ve ever eaten a tomato in February, then you are well aware of the challenges that a fresh tomato faces. It’s a seasonal food. But even in season, canned tomatoes offer something that fresh can’t. Tomatoes are preserved using heat, which releases lycopene—a carotenoid that...

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TAGS: Cooking tips, Healthy Cooking Blog, Hilary Meyer

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November 29, 2012 - 10:22am

Make-ahead dinner: healthier comfort-food sausage casserole

By Wendy Ruopp in Food Blog

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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TAGS: Budget meals, Dinner, Family meals, Food Blog, Holidays, Recipe Makeover, Wendy Ruopp

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November 20, 2012 - 11:40am

Amazing quinoa & squash casserole and more quinoa recipes you must try

By Wendy Ruopp in Food Blog

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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TAGS: Dinner, Family meals, Food Blog, Holidays, Vegetarian, Wendy Ruopp

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