A bowl of “loaded” baked potato soup on a restaurant menu is a load of temptation—you know you want it, but you also know where that “load” of cheese, bacon and sour cream topping is going to end up: on your hips. The cooks in the EatingWell Test Kitchen kept the tempting name when they created this Loaded Baked Potato Soup, but included just enough of the signature ingredients to give it the flavor you love without all the fat.
What are you in the mood for tonight—Italian? Mexican? Chinese? Hold the phone! Takeout is tempting, but instead of ordering out (again) you can make a tastier, healthier dinner that will satisfy your craving and be ready in the same amount of time it would take to find the restaurant menu, decide what everyone wants, dial, order and wait.
When I sent an office email to gather staff picks from the September/October issue of EatingWell, I was hoping at least two or three of my busy colleagues would take a minute to write back. But it turned out the issue was so enthusiastically received that I have 9 favorite recipes to share with you.
Don’t be fooled by the book title. The FastDiet (Atria, 2013), by Dr. Michael Mosley and Mimi Spencer, doesn’t call for a total fast—or eating quickly. Also known as the 5:2 diet, it has you adopt a lifelong pattern of fasting two days a week and being “gloriously free from calorie counting” for five days. On those two fasting days, you can eat 500 or 600 calories—for women and men, respectively.
By Jessie Price, Editorial Director for EatingWell Magazine