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  5. Pub Favorites Made Healthy

Pub Favorites Made Healthy

August 27, 2019
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Oven-Fried Fish & Chips
There's something oh-so-comforting about pub food, but often it can be loaded with hidden calories and fat. We've lightened up traditional pub food like fish and chips, shepherd's pie, bangers and mash, and more comfort-food recipes. Whether you're in the mood for a hearty beef stew or a classic English Shandy to wash it down, these healthier pub-food recipes make a delicious and healthy dinner.
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Oven-Fried Fish & Chips

Oven-Fried Fish & Chips
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Fish and chips are traditionally sold wrapped in paper to soak up all the grease--not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

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Irish Lamb Stew

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Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together--in this case, in a slow cooker to make it extra easy. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.

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Shandy

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The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.

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Guinness-Marinated Bison Steak Sandwiches

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This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion.

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Broccoli, Beef & Potato Hotdish

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This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it's by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).

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Turkey Sausage with Fennel Sauerkraut & Potatoes

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Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded cabbage. Serve topped with additional brown mustard, if you like.

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Whole-Wheat Irish Soda Bread

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Soda breads are hearty Irish staples--wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.

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Mini Shepherd's Pies

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In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.

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French Onion Beef Tenderloin

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We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese–covered crostini. To double this recipe use 2 large skillets and prepare one 4-serving recipe in each. Serve with green beans and mashed potatoes with buttermilk and chives.

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Chicken Sausage with Potatoes & Sauerkraut

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Here's our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

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Braised Beef & Mushrooms

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Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.

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Sweet & Savory Beef Stew

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This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

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Mint-Pesto Rubbed Leg of Lamb

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Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off. The pesto rub is also a terrific dip for fresh vegetables or a sauce for steamed vegetables.

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Turkey & Leek Shepherd's Pie

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The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose.

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Pecan & Mushroom Burgers

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Filled with toasted pecans, vinegar-splashed mushrooms and bulgur, these burgers have an earthy, nutty character that pairs perfectly with the luxurious Blue Cheese Sauce.

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Quick Roast Chicken & Root Vegetables

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Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard. Serve with a spinach salad.

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Meatloaf

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The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day.

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Vegetarian Reubens with Russian Dressing

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This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

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    1 of 18 Oven-Fried Fish & Chips
    2 of 18 Irish Lamb Stew
    3 of 18 Shandy
    4 of 18 Guinness-Marinated Bison Steak Sandwiches
    5 of 18 Broccoli, Beef & Potato Hotdish
    6 of 18 Turkey Sausage with Fennel Sauerkraut & Potatoes
    7 of 18 Whole-Wheat Irish Soda Bread
    8 of 18 Mini Shepherd's Pies
    9 of 18 French Onion Beef Tenderloin
    10 of 18 Chicken Sausage with Potatoes & Sauerkraut
    11 of 18 Braised Beef & Mushrooms
    12 of 18 Sweet & Savory Beef Stew
    13 of 18 Mint-Pesto Rubbed Leg of Lamb
    14 of 18 Turkey & Leek Shepherd's Pie
    15 of 18 Pecan & Mushroom Burgers
    16 of 18 Quick Roast Chicken & Root Vegetables
    17 of 18 Meatloaf
    18 of 18 Vegetarian Reubens with Russian Dressing

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