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seasonal pumpkin and sage risotto

by Jackie Newgent | November 3, 2014 | 2 Comments

Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. Since traditional preparation of risotto can take a bit of time and patience, I’m sharing with you my cheater’s version! Simply use short grain brown rice for an excellent risotto-style entrée that’s easier and more intriguing than the conventional version. Luckily, this kind of cheating is a good thing! The short grain rice provides a perfectly sticky texture that’s ideal for risotto making. Here, I’ve gone seasonal and used fresh pumpkin and sage. Creaminess and tang is provided by yogurt and just the right amount...

meatless monday: western stuffed potato skins with eggs

by Jackie Newgent | October 27, 2014 | 0 Comments

If you’re a fan of sporting events or bar food, chances are good that you’ve probably enjoyed a stuffed potato skin or two during football season! Now, here’s a way to enjoy them more often–at home and in a healthful yet equally delicious way. They’re a perfect addition to a Meatless Monday night football gathering. And don’t worry if your game day starts super early. These potato skins are stuffed with eggs; so they’re ideal to savor for a sporty brunch (and a tasty way to boost protein early in the day). Think of them as the best of both–a western omelet and hash brown–all in one fun bite! Calories saved: 190 Why it’s better for you? Stuffed with veggies...

meatless monday: baby bella and broccoli lo mein

by Jackie Newgent | October 6, 2014 | 0 Comments

This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often–and especially on Meatless Monday! Calories saved: 230 Why it’s better for you? Lots of veggies + whole grain goodness!

cold peanut-sesame zucchini noodles

by Jackie Newgent | April 29, 2014 | 2 Comments

Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie noodles = more total vegetables consumed

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:...

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