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Content tagged with “October/November 2006”

Catalan Sauteed Polenta & Butter Beans
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors...
Polenta with Creamy Mushroom Sauce
This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth,...
Grilled Polenta with Shrimp & Escarole
Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a...
Mexican Polenta Scramble
We've borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely,...
Red Curry with Vegetables
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (...
Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve...
Squash & Leek Lasagna
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat...
Shrimp Chili Cornbread Casserole
Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden...
Sweet & Sour Cabbage Rolls
Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed...
Brussels Sprouts with Sherry-Asiago Cream Sauce
Can a rich cream sauce be healthy? Yes, when it's made with a little full-flavored cheese like Asiago, low-fat...
Shredded Brussels Sprouts with Bacon & Onions
A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win...
Brussels Sprouts with Walnut-Lemon Vinaigrette
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
Turkey & Pepper Roll-Up
Crunchy bell pepper strips rolled in deli turkey makes a simple and satisfying protein-packed pick-me-up.
Crunchy Cereal Trail Mix
Crunchy, sweet and salty, this simple trail mix combines all your favorite flavors in a convenient mix.
Tortellini & Zucchini Soup
Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick,...
EatingWell's Pumpkin Pie Crust
Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator...
Orange Crisps with Citrus Fruit Salad
These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a...
Sweet & Sour Chicken with Brown Rice
In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet...
Seafood Couscous Paella
Whole-wheat couscous soaks up this savory saffron-infused broth.
Seafood Stew
Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.
Roasted Brussels Sprouts with Hazelnut Brown Butter
Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts. Browned butter can be...
Oven Barbecued Brisket
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full...
Fennel, Porcini & Chicken Cacciatore
Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and...
Riesling Baked Pears
Here's an elegant yet simple twist on the autumn classic. Pears are oven-poached in Riesling wine, which is known...
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