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EatingWell

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September/October, 2007

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Apple Turkey Picadillo

(EatingWell, September/October, 2007)

This twist on the Latin American staple is made healthier with lean ground turkey and crisp apples. It doubles well. Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.
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Apple-&-Fennel Roasted Pork Tenderloin

(EatingWell, September/October, 2007)

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.
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Healthful Info:

Delicious use of fruits and veggies to increase recommended servings as well as to complement the meat.

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On January 28, 2009, 9:57 am daygo84 said:

The family, all picky eaters, LOVED it. Absolutely fabulous and easy to make.


On September 11, 2008, 3:30 pm foodieprincess said:

This recipe makes a great Sunday dinner and is a wonderful meal to welcome in Autumn. The Apple and Fennel flavors are perfect together and compliment the Pork very well. I would love to try this dish with thick, center-cut pork chops or better yet add some bread crumbs to the apple and fennel and stuff the pork chops. Yum!


Baked Apple-Cinnamon French Toast

(EatingWell, September/October, 2007)

This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night before then finish in it the oven the next morning.
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Basque Vegetable Rice

(EatingWell, September/October, 2007)

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.
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BBQ Chicken Sandwich

(EatingWell, September/October, 2007)

Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.
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Beef Tataki

(EatingWell, September/October, 2007)

Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. We cook the beef to medium-rare here, so it retains plenty of flavor and tenderness. A crisp carrot-and-radish salad on the side provides textural contrast. Make it a meal: Serve with brown rice and steamed edamame.
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Braised Fennel with Tomatoes & Potatoes

(EatingWell, September/October, 2007)

Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-seared veal chops, chicken breasts and any kind of broiled or baked fish.
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Broccoli Salad with Creamy Feta Dressing

(EatingWell, September/October, 2007)

Finely chopped raw broccoli is tender and mild--here it’s tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.
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Broccoli, White Bean & Cheddar Soup

(EatingWell, September/October, 2007)

Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
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Caramel Cream Cheese Custard (Flan de Queso)

(EatingWell, September/October, 2007)

Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.
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Catalan Sauté of Chicken with Sausage, Capers & Herbs

(EatingWell, September/October, 2007)

Whole chicken legs, turkey sausage, tomatoes and fresh herbs are a delicious combination in this Catalan-inspired skillet supper.
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Cheesy Broccoli-Potato Mash

(EatingWell, September/October, 2007)

Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
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Healthful Info:

Fontina cheese adds to the saturated fat in this dish, however it is leaner than the traditional high fat mashed potatoes.

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On September 11, 2008, 3:33 pm foodieprincess said:

This is indeed a good way to get your kids to eat Broccoli. I have been making a similar version of this dish for years using Russet potatoes and cheddar cheese, but this version with the Fontina takes it to a whole new level. One thing to note you can use frozen broccoli, although fresh is usually always readily available.


Chicken with Tarragon Cream Sauce

(EatingWell, September/October, 2007)

A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.
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Cornmeal-Crusted Chicken with Pepian Sauce

(EatingWell, September/October, 2007)

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.
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Cottage Cheese Veggie Dip

(EatingWell, September/October, 2007)

Stir lemon pepper into cottage cheese for a quick and healthy vegetable dip. We like carrots and snow peas, but any crunchy vegetables you have on hand will do.
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Dairy-Free Banana Rice Pudding

(EatingWell, September/October, 2007)

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.
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Deep-Dish Apple Pie

(EatingWell, September/October, 2007)

Whole-wheat pastry flour adds a bit more fiber to the crust of our healthy apple pie. We lowered the fat by replacing some of the butter with canola oil. To achieve a juicy filling with plenty of tender bits of apple, we combine two types of tart-sweet apples, then precook part of the filling before adding it to the pie shell to avoid that unfortunate hollow spot that can occur when the filling shrinks away from the top.
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Garlic-Roasted Pork (Pernil)

(EatingWell, September/October, 2007)

Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with Island Red Beans and rice. Leftover slices make a good sandwich.
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Ginger Broccoli

(EatingWell, September/October, 2007)

Here chopped broccoli is quickly sauteed with ginger and fish sauce. Serve alongside steamed Asian dumplings or cold sesame noodles.
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Golden Baked Pork Cutlets

(EatingWell, September/October, 2007)

These quick breaded pork cutlets conjure the comforting flavors and golden crust of that "shake-in-the-bag" stuff with just a few wholesome ingredients. Cutting the pork into long fillets make them quick-cooking. Make it a meal: Serve with a medley of steamed vegetables.
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Grilled Apples with Cheese & Honey

(EatingWell, September/October, 2007)

Dessert meets the cheese plate when you drizzle grilled apples and flavorful cheese with honey and toasted pecans for a quick and healthy finish to any meal for two. This is a good chance to try some exotic honeys—their nuances will shine in this simple dessert.
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Hamburger Buddy

(EatingWell, September/October, 2007)

Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.
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Hungarian Apple Soup

(EatingWell, September/October, 2007)

This savory apple soup for two gets body from Yukon Gold potatoes and a touch of heat from paprika. Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.
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Indian-Spiced Eggplant & Cauliflower Stew

(EatingWell, September/October, 2007)

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.
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Island Red Beans (Habichuelas Coloradas Grandes)

(EatingWell, September/October, 2007)

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.
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