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Content tagged with “September/October 1993”

Orzo & Toasted Barley
Orzo is a small, rice-shaped pasta. To add a little color and texture, the barley is lightly toasted beforehand.
Macaroni & Cheese
The sauce for this simple mac-and-cheese uses low-fat cottage cheese as its base. Just a cup of sharp Cheddar adds lots...
Caramelized Apple Parfaits
Caramelized apples layered with nonfat vanilla yogurt is a simple and delicious quick dessert. Draining the yogurt for...
Lamb Curry with Apples
This quick apple curry is the perfect use for leftover cooked leg of lamb. Make it a meal: Brown basmati rice soaks up...
Turkey Piccata
Using lemon segments gives the sauce of this turkey piccata a sweetness and body that lemon juice alone would not...
Bread Pudding with Bourbon Sauce
Nothing is wasted in a Cajun kitchen where stale bread becomes a luscious dessert.
Potato Curry with Peas
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled...
Roasted Eggplant Dip
Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes....
Shrimp & Coconut Milk Curry
Diluting the rich coconut milk that is used in many Asian curries with evaporated skim milk reduces the saturated fat...
Cauliflower & Red Lentil Curry
Red lentils turn yellow when cooked. Serve over rice.
Roasted Onion Soup
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
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