Advertisement

Content tagged with “Makeover”

Virgin Banana Pina Colada
This lower-calorie, nonalcoholic version of pina colada uses ripe bananas blended with fresh pineapple and coconut milk...
Chicken Divan
Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup,...
Whole-Grain Waffles with Cherry Sauce
Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple...
Cheddar Cauliflower Soup
Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.
Onion Rings
We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you...
Jalapeño Poppers
Spicy peppers get a cooldown from the creamy bean-and-cheese filling in our healthier version of jalapeño poppers.
BBQ Chicken Tenders
These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light...
Creamed Onions
A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In...
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family...
Quick Chicken Cordon Bleu for Two
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Quick Chicken Cordon Bleu
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Mom’s Apple Squares
Traditional recipes for apple squares often use plenty of trans fat-laden shortening in the crust. We replaced it with...
Apple Cupcakes with Cinnamon-Marshmallow Frosting
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous...
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look...
Salmon Chowder
The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends...
Leek & Potato Soup
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and...
Edamame Lo Mein
This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of...
The Wedge
Forget iceberg; the traditional Wedge salad is better with Romaine lettuce and a healthier ranch-style dressing.
Oyster Bisque
This oyster soup bursts with the heady flavors of the sea. Rather than heavy cream, this recipe uses pureed rice to add...
Simple Noodle Kugel
Several readers challenged our test kitchen to come up with a tasty, but healthful, revival of a Jewish dish that...
Toasted Pound Cake with Lemon Sauce
This versatile lemon sauce is also great over bread pudding, gingerbread or waffles.
Creamy Tarragon Chicken Salad
Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad....
Garlic-Cheese Grits
Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and...
Cheddar-Ale Soup
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use...
Chicken Cassoulet
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner