8 or more

Chilled Key Lime Mousse

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:01:42 +0000

This refreshing chilled Key lime mousse is a perfect union of cream and foam, tangy lime and soft sweet custard. The method is simple but a little unusual—you make a custard with fresh Key lime juice rather than milk or cream. Key limes, which are about the size of a Ping-Pong ball, are wonderfully fragrant and more acidic than regular limes. They are available all year at well-stocked supermarkets. If you can’t find them, by all means use regular limes.

Lemon Pound Cake

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:23:55 +0000

Lemon Pound Cake

This wonderful rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that’s better than frosting. The best part, though: when you taste it you won’t miss all the butter we cut out compared with a traditional pound cake recipe.

Shiitake & Noodle Hot & Sour Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:50:33 +0000

Shiitake & Noodle Hot & Sour Soup

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Chiles Rellenos with Chicken

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:27:14 +0000

Chiles Rellenos with Chicken

These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.

Ethiopian-Spiced Chicken Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:41:52 +0000

Ethiopian-Spiced Chicken Stew

This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.

Firehouse Frito Pie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:35:05 +0000

Firehouse Frito Pie

Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

Beef & Bean Enchiladas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:23:54 +0000

Beef & Bean Enchiladas

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Carne Asada Tacos

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:13:07 +0000

Carne Asada Tacos

These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

Chorizo Migas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:07:27 +0000

Chorizo Migas

Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs.

Slow-Cooker Stout & Chicken Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:00:23 +0000

Slow-Cooker Stout & Chicken Stew

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.

Fennel & Pork Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 19:49:00 +0000

Fennel & Pork Stew

This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel. White wine gives the stew a bright edge of acidity.

Swedish Yellow Split Pea Soup with Ham

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 17:50:58 +0000

Swedish Yellow Split Pea Soup with Ham

This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.

Slow-Cooker Picadillo

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 16:23:28 +0000

Slow-Cooker Picadillo

Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

Sarah Hoff — Thu, 03 Nov 2011 20:36:40 +0000

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Gluten-Free Mocha Yule Log

Sarah Hoff — Thu, 03 Nov 2011 19:52:36 +0000

Gluten-Free Mocha Yule Log

A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Some bûche de Noël cakes can be as heavy as a real log when they are decked out with sugar and buttercream. Our gluten-free recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake is easy to roll up and it’s covered with a billowy espresso-spiked 7-minute frosting. We’ve substituted agave nectar for white sugar in the frosting. It’s pretty garnished with meringue mushrooms and sugared rosemary.