tasteovers by jackie

green tea pesto pasta

Posted by Jackie Newgent on May 6, 2012 in tasteovers by jackie | 0 comments

Makes 4 servings: 1 1/4 cups each

One of my guilty pleasures is pesto sauce. It’s a bit indulgent so I tend not to eat it as much as I’d like to. How about you? Well, to all of you pesto lovers out there, today’s your lucky day. I’ve developed a creamy, calorie-friendlier version of the sauce that will be a delight to your palate. It’s actually vegan, too. The coolest part … there’s green tea in it. Here, it’s tossed with pasta to create an entrée full of flavorful goodness—and greenness!

Calories Saved: 120

rosemary cauliflower “steak” parmesan

Posted by Jackie Newgent on Apr 27, 2012 in tasteovers by jackie | 0 comments

Makes 4 servings: 1 “steak” each

Chicken Parmesan is one of those Italian comfort foods that seems like it might not be overly caloric. But the chicken is usually breaded and fried—which gives the dish a greasy start before anything else is added. The goal here was to create an entrée that was a little lighter but still luscious and loaded with texture and plant-based pleasure. This lovable (and slightly larger!) result made with a thick, caramelized, steak-like portion of cauliflower will amaze you and your palate. It’ll impress guests. The bonus: It’s really simple to prepare. Savor this vegetarian comfort food along with a protein rich appetizer or side, like organic edamame, Italian baked tofu, or roasted chicken. If you prefer going for a grain, whole wheat couscous is an ideal pairing. Enjoy it … often!

Calories Saved: 450

egg and smoky portabella breakfast sandwich

Posted by Jackie Newgent on Apr 7, 2012 in tasteovers by jackie | 2 comments

Makes 1 serving: 1 sandwich

One of the classic breakfast-on-the-go sandwiches is the McDonald’s Egg McMuffin®. Calorie-wise it’s actually a fine choice for fast food. But if you take a look at the actual ingredients, there are better for you and better tasting ways to savor an egg sandwich. I’ve got one for you! It’s a fully satisfying vegetarian version with 100% wholesome ingredients. The coolest part is the smoky portabella mushroom “steak” that creates flavor drama. It’s also fresher with wild arugula and livelier with sage and fresh lemon juice. Finally, the goat cheese provides a lovely sharpness in place of overly-processed cheese. Your tastebuds will be impressed!

Calories Saved: 70

my meatloaf

Posted by Jackie Newgent on Mar 25, 2012 in tasteovers by jackie | 0 comments

Makes 6 servings: 2 loaves each

I encourage plant-based eating. It’s simply an all-round better way to eat. For those of you who are meat eaters, this doesn’t mean you need to give up meat cold turkey. Just punch up the veggies in place of some beef or pork, for instance. That applies to comforting eats, too. Memorable foods like your mom’s meatloaf can be made over this way—without giving up great taste. Now, you’ll find more scrumptious veggies than meat in this rustic recipe. And the meat of choice is actually turkey. Though perhaps you’ll find the best part is the size. This recipe is portioned into personal-sized meatloaves … so “my meatloaf” is all about your meatloaf. You can have two of them, too. So you’ll actually be more satisfied. It’s a luscious entrée ideal for springtime. Savor it.

Calories Saved: 100

caramelized onion greek yogurt dip

Posted by Jackie Newgent on Mar 22, 2012 in tasteovers by jackie | 0 comments

Makes 8 servings: 1/4 rounded cup each

True confession … one of the snacks that I simply can’t have around me is potato chips and dip. I seriously can’t stop myself! So I made a personal pact that the only time I can eat the tempting duo is at parties—which luckily includes parties that I host. Nonetheless, the dips commonly found at the supermarket have labels that read like strange science experiments, including ingredients like partially hydrogenated oils, monosodium glutamate, artificial flavor, and artificial color. So I figure if I’m going to dish up dip with chips, I at least want to feel good about what goes into it. I finally found the chip dip that’s palate-worthy and full of good stuff to please all the guests. This is it! Served with all-natural or organic potato chips—and, of course, crisp seasonal veggies—it’s a deliciously bodacious bite and 100 percent real. Hope I’m invited to the party!

Calories Saved: 50

dark chocolate black forest torte

Posted by Jackie Newgent on Feb 27, 2012 in tasteovers by jackie | 2 comments

Makes 16 servings: 1 slice each

My friend Mo sent me an overly decadent recipe to makeover for her husband’s birthday. Of course, she gives me a dessert recipe that seems quite intimidating. (I’m definitely a cook, not a baker!) But going outside my comfort zone often results in very good things. So baker or no baker, do give this inspired torte a try, too.

Black Forest cake is named after Schwarzwälder Kirsch(wasser), a liquor distilled from tart cherries, that has origins in the Black Forest mountain range of southwestern Germany. It’s the most distinctive ingredient in the traditional cake. However, there were no cherries to be found in the “before” recipe; so I added in some cherry goodness … in two ways. Kirsch is in the cake and dark chocolate covered cherries adorn the top. I also went a bit worldlier here by celebrating Greek yogurt in every part of the recipe to provide creaminess—no heavy cream required. If you love the taste of Greek yogurt, you’ll surely appreciate the tangy flair it brings to this torte.

But do remember, it’s still dessert. One chocolaty slice … very nice!

Calories Saved: 140

3-bean 3-cheese burrito

Posted by Jackie Newgent on Feb 9, 2012 in tasteovers by jackie | 0 comments

Makes 8 servings: 1 burrito each

I’m delighted to share one of my very own taste buds’ recipe requests. The request: To create a better-for-you vegetarian burrito with the lusciousness of an authentic stewed beef burrito and with fewer than 500 calories. I’m always up for a challenge … especially when it comes to Mexican cuisine! So I recreated a grass-fed beef burrito recipe (that I actually developed many years back) into this full-flavored vegetarian version. The recipe is fit for a fiesta! And if no fiesta is on your agenda, still make the full batch of 8 and freeze; the burritos are equally scrumptious warmed up for later. Simply add the lettuce just before serving–or serve it as part of a side salad. Crossing my fingers your taste buds will request this inspired burrito de frijoles y queso tasteover often!

Calories Saved: 150

velvety roasted red bell pepper soup

Posted by Jackie Newgent on Jan 29, 2012 in tasteovers by jackie | 0 comments

Makes 8 servings: about 1 1/2 cups each

There’s no better time for a comforting bowl of soup than smack dab in the middle of winter. I love to make a big batch (like this one is!) and freeze it in individual servings so I can reheat a cup or two to take the chill off anytime—in practically no time. It’s a delicious way to boost veggie intake, too. But, do keep this in mind … though it doesn’t seem a vegetable soup could be bad for you, it can easily contain way too much sodium, unnecessary added sugar, excess oil, and a drowning amount of dairy fat. That was the case with the original version of this roasted bell pepper soup. But no worries now; this stunning new rich sunset orange hued recipe is gorgeous, good for you, and great tasting. Savory, sweet, and smoky … soup’s on!

Calories Saved: 270

sweet and sour napa cabbage salad

Posted by Jackie Newgent on Jan 14, 2012 in tasteovers by jackie | 0 comments

Makes 6 servings: 4 cups each

When I was back in Ohio for Christmas, my sister, Rebecca, handed me a recipe that she requested I personally make-over for her. Since diabetes runs in our family, she was concerned about the calories—especially the sugar calories—in the salad. (It can always be surprising how many hidden calories can be found in a seemingly healthful salad!) Her recipe is an adapted version of the popular Gruner Salad from Good’s Wine Cellar Restaurant. If you want to try the true, decadent original, check it out if ever in Kewanee, Illinois. But if you’d like to try my delightful version, here you go. I promise it’ll spectacularly please all of your tastebuds!

Calories Saved: 180

avocado whip

Posted by Jackie Newgent on Dec 30, 2011 in tasteovers by jackie | 1 comment

Makes 12 servings: 3 tablespoons each

Have I got a dip for you! Since avocado is my favorite food on the planet, I’m always looking for new ways to enjoy it. I was delighted to reinvent this simple recipe into an avocado lovers’ version. Try it out soon. It’s a lovely change of pace from a traditional guacamole and it’s sort of frosting-like … in the savory sense. Serve this fluffy delight as a dip with your favorite crisp veggies or tortilla chips. Or savor its creaminess as a dreamy sandwich spread. Move over mustard!

Calories Saved: 20

italian cheese, baby spinach, and chicken lasagna

Posted by Jackie Newgent on Dec 20, 2011 in tasteovers by jackie | 2 comments

Makes 9 servings

Need a dish for a casual yet special occasion? This is it! It’s for palates that will appreciate a culinary splurge and the home cook who enjoys the challenge of lengthier recipes. Though, you won’t need to cook the lasagna noodles in advance; so at least I saved you a step there. This lovely dish is a fresher, more flavorful, and more filling comfort food fix than its original version thanks to mushrooms, various cheeses, extra garlic, lemon zest, and more. What’s more, this luscious lasagna rings in at only 500 calories a serving; that’s a savings of more than 200. The sodium is cut by more than a whopping 1000mg … now you’ll have a meal’s worth rather than a day’s worth of it! And if you’re looking for fiber, I’ve doubled it here. Simply serve this rather elegant lasagna with a leafy salad and … voila … a memorable, mouth-watering meal. Savor it!

Calories Saved: 210

rustic sweet potato “flan”

Posted by Jackie Newgent on Nov 23, 2011 in tasteovers by jackie | 0 comments

Makes 10 servings

The sweet potato has a regular presence on my holiday table. Yours? Perhaps it shows up in a rich casserole-like preparation, like the original recipe that I was provided by a childhood friend of mine. (Thanks, Linda!) No worries about that recipe richness now. I’ve cut the calories here by 1/3! This delectable new side dish is reminiscent of a luscious baked custard—hence the name “flan.” It now has sweet and savory intrigue rather than superfluous sweetness. And you’ll find more layers of flavors. (By the way, no need to fret about the number of ingredients; this is still a simple fix.) So serve up this palate-pleasing delight more often than just for a celebration. Enjoy it fresh baked from the oven. It’s delicious served at room temperature, too. Happy holidays–and happy every day!

Calories Saved: 170