"Make it Tonight" - EatingWell's Daily Healthy Recipe Feed

Pork Chops with Quick Rhubarb Sauce

EatingWell — Wed, 11 Apr 2012 18:26:15 +0000

This grilled pork chop recipe features a savory rhubarb sauce that can cook in the microwave while you grill the pork chops.

Chopped Tandoori Chicken Salad

EatingWell — Thu, 12 Apr 2012 14:31:27 +0000

Chopped Tandoori Chicken Salad

Tandoori chicken is a traditional Northern Indian dish of spiced yogurt-marinated chicken cooked in a clay oven. In this tandoori chicken salad recipe we grill chicken and toss it in a salad with grilled tomatoes and cucumber.

Tofu & Vegetable Stew

EatingWell — Wed, 11 Apr 2012 19:53:39 +0000

Tofu & Vegetable Stew

A predominance of umami ingredients (tofu, miso, eggs, soy sauce) make this chunky vegetable stew recipe wonderfully hearty. Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew.

Asiago, Artichoke & Spinach Soufflé

EatingWell — Thu, 12 Apr 2012 13:49:45 +0000

Asiago, Artichoke & Spinach Soufflé

Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can’t find artichoke bottoms—literally the bottom of the artichoke heart without the leaves attached—you can substitute regular canned artichoke hearts instead. Just be sure to pat them very dry to prevent your soufflé from being too wet.

Lasagna with Slow-Roasted Tomato Sauce

EatingWell — Wed, 11 Apr 2012 20:12:30 +0000

Lasagna with Slow-Roasted Tomato Sauce

Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor—which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.

Cashew Salmon with Apricot Couscous

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Cashew Salmon with Apricot Couscous

Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

Korean-Spiced Pork Chops & Slaw

EatingWell — Wed, 11 Apr 2012 18:47:11 +0000

Korean-Spiced Pork Chops & Slaw

Chili powder and garlic, both of which star in Korean cuisine, season grilled pork chops and a cool, tangy slaw. If you can find Korean chili powder use it, otherwise conventional chili powder is fine.

Philly Cheese Steak Sandwich

EatingWell — Tue, 26 May 2009 17:58:08 +0000

Philly Cheese Steak Sandwich

Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still here but we opt for slightly-less-gooey but more flavorful provolone cheese in place of Cheese Whiz. We adore spicy banana peppers as a topping, but omit them if you can do without the heat.

Indian-Spiced Chicken & Asparagus

EatingWell — Wed, 16 Feb 2011 21:29:30 +0000

Indian-Spiced Chicken & Asparagus

This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. If you don’t want to buy a whole jar of the spices, look for them in the bulk spice section in natural-foods stores and buy just what you need for this recipe. Serve over brown rice, millet or quinoa.

Chickpea & Potato Hash

EatingWell — Wed, 11 Apr 2012 20:16:50 +0000

Chickpea & Potato Hash

The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.