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Content tagged with “Comfort foods”

Apple-Maple Filling
Here we cook fresh apple slices with a touch of maple syrup and a hint of cinnamon, perfect for filling Whole-Wheat...
Quick Tomato Sauce
With cans of tomatoes, good olive oil and garlic in the pantry, you can always make a simple, superb tomato sauce. You...
Baked Apples with Granola
A spoonful of granola adds interest to these simple baked apples. Serve with a dollop of vanilla yogurt.
Apple-Cranberry Upside-Down Cake
Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.
Summer Potato Salad
Our take on this potato salad has a light creamy dressing made with nonfat yogurt and low-fat mayonnaise and gets a...
Baked Alaska
For these individual Baked Alaskas, the meringue is beaten over simmering water to ensure that the temperature of the...
Au Gratin Potatoes
We use flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce...
Fireside Mulled Cider
Cinnamon, cloves and ginger infuse apple cider with fall flavor.
Mushroom-Beef Stroganoff
Braising is an excellent way to tenderize an inexpensive cut of meat like top round—and create a rich-tasting sauce....
Toasted Oat & Apple Crumble
Toasting the oats brings out a rich nutty flavor in this apple crumble.
Mashed Potatoes
Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.
Classic Pumpkin Pie
Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie...
Baked Tortellini
Nutty-flavored fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb...
Hamburger Pie
Use a spicy, not-too-sweet barbecue sauce in this beef and vegetable pie.
Turkey & Leek Shepherd's Pie
The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This...
Creamy Cremini Mushroom Soup
Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called...
Malted Banana Smoothie
Take a trip to the malt shop without leaving home when you whip up these malted banana smoothies.
Dutch Apple Bread
Here we replaced butter and whole eggs with canola oil and egg whites, substituted buttermilk (or yogurt) for sour...
Berry Buckle
The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it...
Herbed Potato Salad
Fresh parsley and dill add depth to this creamy potato salad.
Light Lemon Meringue Pie
Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer...
EatingWell Deviled Eggs
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—...
Oven-Fried Chicken
If fried chicken is traditional in your picnic basket, try this method, which trims about 8 grams of fat from each 5-...
Creamy Red Potato Salad
A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier...
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
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