Advertisement

Content tagged with “High calcium” (Page 22)

Salt & Pepper Shrimp
Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you...
Curried Chicken with Sweet Potatoes & Cauliflower
Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender...
Pasta with Greens & Tomato Sauce
This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted....
Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For...
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a...
Endive & Pomegranate Salad
Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-...
Gratin of Zucchini & Tomatoes
Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a...
Warm Shrimp & Arugula Salad
Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn...
Egg Thread Soup with Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a...
Zucchini Frittata
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a...
Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch,...
Savory Bread Pudding with Spinach & Mushrooms
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's...
Matcha Cream
Powdered green tea blended with sweet whipped cream is a popular parfait topping in Japan, particularly in Kyoto. Here...
Dashi
Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called "first" or "primary...
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...
Vegetarian Reubens with Russian Dressing
This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion...
Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp,...
Grilled Pizza with Pesto, Tomatoes & Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses...
Crab Salad with Pimiento Mayonnaise
Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes...
Apricot Smoothie
Canned apricot halves blend with yogurt in a tangy and refreshing smoothie.
Fillet of Sole with Spinach & Tomatoes
Fish, spinach, tomatoes and garlic combine classically in a quick, delicious supper. Serve with steamed new potatoes...
Strawberry-Pineapple Sundaes
As good to look at as they are to eat, these sundaes turn a weeknight meal into a celebration.
Pampered Chicken
An ovenproof skillet is the key to this easy recipe. Breaded stuffed chicken breasts are browned on one side on the top...
EatingWell's Eggplant Parmesan
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices...
Old-Fashioned Spaghetti & Meatballs
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked...
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