Cooking with Jeannie

Ingredients 2 tbsp rapeseed oil 2 leeks, halved and finely chopped 300g kale or cabbage or a mixture, shredded 400g can butter beans, drained and rinsed 200g frozen peas 200ml low-fat vegetable stock 3 tbsp low-fat crème fraîche 3 tbsp fresh pesto (check the label to ensure it’s vegetarian if needed) 1 lemon, zested and

In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches and the 1 cup berries. Pour into a 2-quart square baking dish. Cover with foil and freeze about 8 hours or until firm (see Tip). To serve, let stand at

Low calorie lasagna If you have read much of my blog it will be no secret to you that I love Italian food. I’ve even dedicated one section of my garden to growing tomatoes and basil so I have a constant supply of the essential Italian ingredients. It won’t come as a surprise that I

“I have changes this recipe a bit from the lean & lucious cook book. It is a hit in my house.” Ready In: 15mins Ingredients: 6 2 cups cooked whole wheat noodles 2 tablespoons peanut butter 1 tablespoon light soy sauce 1 tablespoon water 1 dash ground ginger 1 dash garlic powder directions Plece room

“This decident Italian dish is great on most diets.” Ready In: 40mins Ingredients: 11 1 lb turkey sausage 1 small white onion (Finely Diced) 1 pinch kosher salt 1⁄4 cup sliced mushrooms 1 teaspoon dried basil 1 teaspoon dried parsley 1 3⁄4 cups spaghetti sauce 3 cups whole wheat pasta (Uncooked) 2 pinches kosher salt

Ingredients Crab Cakes 1 egg white 3 tablespoons light mayonnaise dressing 1 tablespoon Dijon-style mustard Few drops bottled hot pepper sauce 3 tablespoons finely chopped red or green sweet pepper 2 tablespoons snipped fresh parsley 1 tablespoon sliced green onion 2 teaspoons snipped fresh dill or cilantro or 1/2 teaspoon dried dill 1 pound cooked

Ingredients: 6 small chicken breasts (1 1/3 lbs.) 2 tbsp. dry Jamaican jerk seasoning 2 garlic cloves, minced 2 tbsp. olive oil Juice of 1 lemon 3 corn on the cob 1 small ripe avocado 4 little Boston lettuces, quartered 2 celery stalks, chopped 7 oz. cherry tomatoes Small bunch cilantro 2 tbsp. light salad

Ingredients: 1 pound fresh or frozen large shrimp 4 ounces smoked turkey sausage, halved lengthwise and sliced 1 medium onion, chopped 1 medium green sweet pepper, cut into bite-size strips 1 (14.5 ounce) can whole tomatoes, undrained, cut up 3 cloves garlic, minced 1 teaspoon salt-free Cajun or Creole seasoning 2 cups hot cooked brown

Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes. Paule Neyrat— The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but

A take-out classic, orange chicken has been a staple weeknight dinner recreated by many ever since Chef Andy Kao—the executive chef of the Panda Express chain—invented the popular Chinese-American dish in 1987. Typically deep- or pan-fried, this air fryer version gives the same crispy result (with the signature sticky-sweet orange sauce!), but uses far less oil. If you’re looking for a

Nutrition Notes Is Eggplant Good for You? Eggplant is part of the nightshade family of plants, which also includes tomatoes, white potatoes, bell peppers, chile peppers and tomatillos. Nightshades have become controversial due to some of the compounds found in them and the rumors that they are inflammatory. But research does not seem to back

Be the first to rate & review! Full of healthy whole grains, nuts, seeds and dried fruit, granola seems healthy. But its coating of oil and sweeteners can equal a wallop of calories and added sugar. Enter muesli: it has the hearty goodness of granola, but without those other extras. Keep some on hand to

These salad recipes are mouthwateringly fresh, making them obvious choices for a simple, healthy dinner. Whether you love them for their flavorful dressings or their mix of perfectly complementary ingredients, you’ll surely want to revisit these dinner salad recipes again and again. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and our Vegetarian

Ingredients 1 tbsp rapeseed oil 280g king prawns 2 garlic cloves, crushed 750ml low-salt vegetable stock 360g wholemeal linguine 300g long-stemmed broccoli, halved lengthways, thicker stems halved 200g frozen peas 3 tbsp sriracha, plus extra to serve (optional) 2 limes, zested and juiced Method STEP 1 Heat the oil in a saucepan over a medium-high

Ingredients: 1 pint Peanut Butter Cup Halo Top, frozen 3 tablespoons creamy peanut butter 3 tablespoons 2% reduced-fat milk Prepared whipped cream, for garnish (optional) Chocolate shavings, for garnish (optional)

Serves 6 Author Notes Spanish tapas, or small plates, are all the rage, and you’ll almost always find an omelet on the menu at a tapas bar. Ours is heart-healthy with a variety of vegetables including low calorie eggplant, anti-oxidant rich zucchini and fresh mushrooms. Serve tapas-style in small squares, or in wedges with a

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry

Photo by Megan Olson Serves 4 Author Notes Crunchy and nutty skillet popped lentils in a bowl topped with an egg baked in bell pepper come together this decadent, gluten free and low calorie Egg Cup Lentil Bowl dish. —Megan Olson Ingredients 1 1/2 cups dry lentils 1 teaspoon extra virgin olive oil 1/4 cup

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Ingredients 1 ½ tablespoons extra-virgin olive oil ½ cup panko breadcrumbs, preferably whole-wheat 1 small clove garlic, minced 8 tablespoons grated Parmesan cheese, divided 3 tablespoons finely chopped fresh parsley 3 large egg yolks 1 large egg ½ teaspoon ground pepper ¼ teaspoon salt 1 (9 ounce) package fresh tagliatelle or linguine 8 cups baby

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each

Published on July 9, 2020 Cool off from the summer heat with one of these non-alcoholic frozen drink recipes. You can use fresh or frozen fruit, but we prefer frozen to make the drink even cooler. Drinks like Whipped Frozen Pink Lemonade and Virgin Layered Strawberry-Mango Margaritas are tasty, refreshing and perfect for the whole

This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the omnivores in your household. In their simplest form, enchiladas are simply corn tortillas dipped in

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Banana bread – low calorie version Banana bread would have to be one of my favourite morning tea foods. Toasted and warm spread with butter mmm. Unfortunately, despite the deceivingly healthy name, cafe-style banana bread is little more than dense cake with banana in it. We could fool ourselves into thinking it’s just bread and

Makes 2 pies Author Notes This healthful pumpkin pie recipe maintains the signature traits of Thanksgiving’s beloved dessert—subtly spiced pumpkin, velvety smooth filling—while nipping saturated fat in the bud. What’s the secret? Tofu, front and center…and I’m not talking about the turkey! The pumpkin-tofu coupling also packs a serious nutritional punch. Both ingredients are low

Serves 4 Author Notes In culinary school, I learned the traditional Potatoes Anna – thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this

Ingredients 200g medium egg noodles (about 3 nests) 100g frozen edamame 1 tsp sesame oil 1 carrot, peeled into ribbons using a vegetable peeler ½ cucumber, deseeded, halved and thinly sliced into half-moons 1 spring onion, sliced 100g sugar snap peas, halved if you like 1 red chilli, sliced (deseeded if you prefer less heat)

For filling: Preheat oven to 375 degrees F. In a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4

Serves 6 Author Notes Try this hearty and nutritious chili recipe that’s perfect for the fall. The sweet butternut squash works well with the smoky heat of the chipotle chilis. By incorporating healthy vegetables and black beans in this dish, only a small amount of ground beef (1/2 pound for 6 servings) is added. This

Photo by fittingintovegan.wordpress.com Serves 13 Author Notes I love a good vegetable soup. A soup you can eat bowls full of and not have tons of calories. A soup that makes a big comforting pot full that you can freeze for later. The more veggies the better. —Megan T Ingredients 1 packet Dried Beans 1

You’ll achieve fresh, fiery flavor for only a few calories with this Mexican stew. And although hominy isn’t technically a whole grain (the germ and hull are removed), its high fiber makes it a bona fide waist-whittling carb. Ingredients Makes 4 servings 1 tablespoon olive oil 6 ounces pork tenderloin, halved lengthwise 1/2 teaspoon salt

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is