High calcium

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Sweetened Ricotta & Apricot Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:02:51 +0000

Sweetened Ricotta & Apricot Crepes

Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

Bistro Salad Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

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.

Green Couscous & Shrimp

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:34:46 +0000

Green Couscous & Shrimp

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

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.

Leek & Lemon Linguine

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:21:25 +0000

Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

Feta & Spinach Couscous Patties

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:16:51 +0000

Feta & Spinach Couscous Patties

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

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.

Banana Spice Smoothie

Erin McCormick-Interactive Producer — Wed, 04 Jan 2012 15:20:49 +0000

Banana Spice Smoothie

This healthy banana smoothie is made with vanilla kefir and spiked with warming spices.

"Use a Spoon" Chopped Salad

Sarah Hoff — Thu, 03 Nov 2011 18:42:01 +0000

"Use a Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:52:17 +0000

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.

Delicata Squash & Tofu Curry for Two

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:13:32 +0000

Delicata Squash & Tofu Curry for Two

This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash’s thin skin is tender when it’s cooked, so there’s no need to peel—another time saver. Serve with quinoa or brown rice.