Makeover

Saucy Porcupine Meatballs

Erin McCormick-Interactive Producer — Fri, 03 Feb 2012 16:20:40 +0000

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Chilled Key Lime Mousse

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

Chilled Key Lime Mousse

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.

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.

Creamy Chicken Potpie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:03:27 +0000

Creamy Chicken Potpie

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

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).

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.

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Erin McCormick-Interactive Producer — Tue, 03 Jan 2012 19:47:34 +0000

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.

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.

Butternut Squash Gratin

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 21:02:15 +0000

Butternut Squash Gratin

Roasted butternut squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Cauliflower-Broccoli Gratin

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:55:09 +0000

Cauliflower-Broccoli Gratin

This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Warm Potato Salad with Bacon-Mustard Dressing

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:49:24 +0000

Warm Potato Salad with Bacon-Mustard Dressing

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted.

Potato-Cheese Pierogi with Sauerkraut

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:41:47 +0000

Potato-Cheese Pierogi with Sauerkraut

Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-wheat pastry flour for added fiber and substituted extra-virgin olive oil for margarine or butter. Pierogi freeze beautifully, so make a large batch if you like.

Brussels Sprout Gratin

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 20:42:02 +0000

Brussels Sprout Gratin

A creamy Brussels sprouts casserole is a delightful accompaniment to any holiday meal. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Carrot-Parsnip Gratin

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 19:59:26 +0000

Carrot-Parsnip Gratin

Make this creamy carrot-and-parsnip casserole for your next holiday meal—everyone will beg you for the recipe! Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.