eggs Archives - Page 4 of 5

mexican breakfast scramble

by Jackie Newgent | September 15, 2014 | 4 Comments

This Huevos rancheros-inspired breakfast scramble is my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. It’s a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or dinner) dish for four in 20 minutes or less. Hint: Try it for dinner on Meatless Monday!

bottomless mediterranean-style quiche

by Jackie Newgent | March 31, 2014 | 0 Comments

(Click on photo for full-size image!) Makes 8 servings: 1 wedge each When I hear the word “quiche” my mouth literally starts to water. Unfortunately, quiche can be so rich that I don’t sit down to enjoy it as often as I’d like. So voila; here’s a version that you (and I!) can savor anytime. To add a personal touch, my intern, Sheila Mulhern, and I decided to break from the traditional meaty option and go vegetarian as well as go Mediterranean. Our quiche filling contains freshly seasoned eggplant, cherry tomatoes, and goat cheese—perfect in our clever bottomless crust. It’ll be a delightful highlight of a special brunch. Make it for Mother’s day. Moms are worth the effort! Calories saved:...

overnight egg, spinach & hash brown breakfast strata

by Jackie Newgent | January 7, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 10 servings My favorite part of making this comforting strata recipe is that you prepare it in the evening, so that all you need to do in the morning is place it in the oven. It’s a perfect entrée for any breakfast or brunch gathering. But if you want, make this sumptuous egg dish all for just you. (I do!) Freeze individual portions of it, then simply heat it up in the microwave in the morning for a calorie-friendly breakfast—in just a minute. Enjoy! Calories Saved: 120

lemon-dill cannellini dip

by Jackie Newgent | November 21, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 5 servings: 1/4 cup each I’m an appetizer kind of gal. That means sometimes I prefer a plate of tasty bites rather than the actual meal. So here’s a lovely dip that I just whipped up for any appetizer table. So why do dip? Dunking into them can actually be a delicious way to boost veggie intake. On the other hand, some dips are so excessively high in calories that they’re not worth the couple minutes of indulgence. However, when you can turn a dip into a still indulgent one with nothing but “good” ingredients … go for it. That’s what this creamy (now beany) concoction is all about. It’s worthy of scooping...

zesty lemon bars

by Jackie Newgent | October 28, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 24 servings: 1 bar each My latest cookbook, 1,000 Low-Calorie Recipes (Wiley, October 2012), has hit the shelves! I’m so excited for you to see it. So this “tasteover” comes to you directly from the pages … giving you a sweet eat to tempt your palate. As for the recipe … I’m sharing these luscious lemony bars with you specifically because one of my culinary class participants requested a better-for-you lemon bar recipe after she was enticed by one she found in Fine Cooking magazine. My version is divine with a just-right amount of butter and no heavy cream. One of the sweet secrets: a mashed banana in the shortbread cookie-style crust. It’s...

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