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Content tagged with “Makeover”

Blue Ribbon Meatloaf
In revisiting this classic, we put the meat back in the “loaf” by using ultra-lean ground beef and turkey. With fresh...
Creamed Spinach
EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese...
Oven-Fried Zucchini Sticks
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and...
Crispy Potato Latkes
It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo...
Whole-Wheat Skillet Croutons
Forget the salty, greasy croutons from the store. Keep these around for salads and soups.
Cream Cheese Pound Cake
Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought...
Cassoulet-Style Chicken Thighs
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This...
The EatingWell Cobb Salad
This Cobb salad is true to the original with all the good stuff—chicken, eggs, bacon, avocado and a tangy dressing. But...
Chicken Divan
Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup,...
Edamame Lo Mein
This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of...
Ham & Cheese Breakfast Casserole
This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few...
Chile Con Queso
Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex...
Portobello "Philly Cheese Steak" Sandwich
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped...
Tuna Melt
In this updated tuna melt recipe, we go light on the mayo and top it with fresh tomato slices and shredded sharp...
Nouveau Niçoise
This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's...
Carrot Cake
Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in...
Buffalo Chicken Wrap
Moms and Dads like wraps because they're neat and compact--so beware: ours is messy and spicy. This fiery...
Baja-Battered Fish
You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once...
EatingWell Sloppy Joes
Our updated Sloppy Joe takes lean ground beef and adds chopped cremini mushrooms and diced fresh plum tomatoes, all in...
Beef & Portobello Mushroom Stroganoff
Our version of beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-...
Muffin-Tin Crab Cakes
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste,...
Creamy Tomato Bisque with Mozzarella Crostini
We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-...
Vegetable Fried Rice
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have...
Stollen
Hailing from Germany, this fruit-filled bread is traditionally served at Christmastime.
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
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