This 20-minute dish provides 32g of protein and is just 261 calories per serving. To ensure this comforting soup’s velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling. Ingredients 1 tablespoon olive oil 3/4 cup cubed carrot 1/2 cup […]
Ingredients 1 pound russet potatoes 1 large carrot, peeled and cut into small cubes 2 teaspoons olive oil 1 small onion, chopped 1/2 cup chopped parsley 3 garlic cloves, minced 8 ounces leftover smoked ham, minced 2 ounces part-skim cheddar cheese, shredded (about 1/2 cup) 1/2 teaspoon black pepper 1/4 teaspoon kosher salt 2 tablespoons […]
We leave out the anchovies for a kid-friendly take on classic Caesar salad. Instead of romaine, we use dark, bumpy lacinato kale leaves; a quick massage makes them perfectly tender. And instead of adding raw egg to the dressing, we add a soft-boiled egg to each serving so the yolk can run over all. A […]
Creamy, silky tomato soup is the ultimate comfort food. We’ve elevated the traditional soup with the addition of white cannellini beans and toasty garlic oil. You won’t miss any of the cream or calories from this dairy-free tomato soup as the texture is still silky from blending the tomato base. Serve alongside our revamped Grilled Cheese Skillet […]
Ingredients 2 tablespoons extra-virgin olive oil 2 ounces diced pancetta 5 garlic cloves, minced 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds) 1 (14.5-oz.) can cut Italian green beans, rinsed and drained 2 (15-oz.) cans unsalted cannellini beans, rinsed and […]
Late November may not be prime time for grilling, but adding smoke and fire to the holiday bird is worth the momentary chill. Because this is a turkey breast (and not a whole bird), it cooks relatively quickly over an indirect fire, but it’s still plenty big to feed a crowd. Ingredients 2 cups cherry […]
Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes. Gina […]
Garlic, bacon and shallots are all you need to add intense flavor to the Brussels sprouts in this easy, 5-ingredient side-dish recipe. To trim Brussels sprouts, simply cut off the stem end and halve. If they’re large, you can quarter them, just making sure the Brussels sprouts are cut into uniform pieces so that they’ll […]
Ingredients 1 tablespoon olive oil 1 cup chopped onion 4 garlic cloves, minced 6 ounces lean ground sirloin 1/4 teaspoon kosher salt 1/4 teaspoon crushed red pepper 1/4 teaspoon black pepper 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s) 2 ounces pitted kalamata olives, coarsely chopped 1 1/2 pounds cauliflower, cut into florets Cooking […]
Ingredients Popovers: 1 cup fat-free milk 2 large eggs 4.5 ounces all-purpose flour (about 1 cup) 1/2 teaspoon kosher salt Cooking spray 2 tablespoons grated fresh Parmigiano-Reggiano cheese Sauce: 1/2 ounce dried porcini mushrooms 2 cups boiling water 1 1/2 teaspoons olive oil 1/3 cup thinly sliced shallots 4 ounces sliced fresh cremini mushroom caps […]