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Content tagged with “EatingWell for a Healthy Heart Cookbook (2008)” (Page 5)

Sweet Potato-Turkey Hash
Hash is a flexible and easy way to transform leftover cooked meat into a distinctively different dish. This version...
Roasted Broccoli with Lemon
Maybe you've never considered cooking broccoli this way, but roasting yields surprisingly good results. The heat...
Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins...
Lemon Poppy-Seed Cake
We love that Bundt cakes don't demand frosting—just let a sweet lemon glaze run over the poppy-seed cake and you...
Apricot-Wheat Germ Muffins
Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit...
Lemony Lentil Salad with Salmon
Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the...
“Cocoa-Nut” Bananas
Cocoa- and coconut-crusted bananas are a treat for the whole family.
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...
Chocolate & Nut Butter Bites
Sweet satisfaction in seconds.
Lentil & Almond Burgers
These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and...
Parsley Tabbouleh
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
Roasted Asparagus with Caper Dressing
Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled...
Minted Peas & Rice with Feta
The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a...
Fresh Tomato Salsa
Fresh and easy, this recipe yields about 5 cups of salsa—plenty to serve a crowd. If you like spicy salsa, use the full...
Chicken with Sugar Snap Peas & Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts....
Tortellini & Zucchini Soup
Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick,...
Champagne Vinaigrette
Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender,...
Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Chicken Cutlets with Grape-Shallot Sauce
One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared...
Manhattan Crab Chowder
Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for...
Chard with Shallots, Pancetta & Walnuts
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green...
Dark Fudgy Brownies
We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller...
Yucatan Lemon Soup
Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler...
Green Papaya Salad
This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender,...
Honey Oat Quick Bread
This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup,...
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