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comfort food

beet “pesto” cauliflower pizza with greens

by Jackie Newgent  |  May 4, 2015  |  1 Comment
It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe. I first discovered the delectable flavor combination of pear and cheese a few years ago in the form of a Quattro Formaggio Pear Pizza at a cute Italian restaurant in Old City, Philadelphia. That afternoon, I had dragged my patient boyfriend all over the neighborhood as I sought to satisfy my voracious craving for Italian food. We finally decided on this spot, and the pizza was...
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mini chili and cheese bowls

by Jackie Newgent  |  March 2, 2015  |  0 Comments
Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. The recipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl! The chili is a good-for-you bean lovers’ version along with my signature additions of cinnamon and fresh herbs. The bowls are topped with luscious cheese— Sargento® Deli Style Sliced Natural Sharp Cheddar Cheese, that is. To entertain in style, serve each of these cheese-laced “edible” chili bowls topped with Greek yogurt or sour cream. Don’t forget some jalapeño slices for a kick in the palate, too. Calories saved: 85 Did you know? Pasteurized Process Cheese Food, sometimes known...
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spinach & artichoke flatbread pizza {meatless monday}

by Jackie Newgent  |  February 8, 2015  |  2 Comments
Cheesy pizza is a food that I simply don’t think I could live without! Luckily, as long as it’s not loaded up with greasy pepperoni and sausage, it can be good for you. And if you top it with plenty of vegetables, it can be extra good for you. That’s what I’ve done here with a luscious-tasting spinach-artichoke topping that was inspired by spinach-artichoke dip! It’s served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests. Calories saved: 90 (or more!) Why it’s better for you? It’s loaded with veggie and whole grain goodness! Disclosure Note: One...
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fitter french fries {Recipe ReDux}

by Jackie Newgent  |  December 22, 2014  |  14 Comments
As a member of Recipe ReDux, the goal this month was to grab a book and cook. But not just any recipe; it needed to be chosen from page 42 or 142 in the book—to celebrate the 42 months that ReDux has been around! So I picked a cookbook that I thought was sure to have something decadent in it: Potatoes: Comfort Food by Jane Stacey (Smallwood & Stewart, Inc., 1997). What did I find on page 42? A recipe for “The Perfect French Fries!” Of course, I had to work my makeover magic on the recipe. I didn’t just spritz the potato slices with cooking spray, bake ’em, and call it a day. My goal was to create a...
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classic macaroni salad with grilled peppers

by Jackie Newgent  |  April 30, 2014  |  0 Comments
Makes 5 servings: 1 cup each I was asked to create a healthy macaroni salad, but to keep it classic. Basically, no overly frilly, fussy, or fancy ingredients allowed. That actually is more challenging than it sounds. Macaroni salad is considered “classic” for a reason. And I won’t use “fake” fat-free ingredients to concoct my recipes. That said, I was successful at creating this better-for-you version! I kept great taste and tradition in mind. And though not extra fancy, I did make this macaroni salad extra special by adding grilled peppers and fresh herbs. Enjoy it at your next cookout or picnic. I know I will! Calories saved: 170 Why it’s better for you: Pumped up the whole grains; more...
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