Cooking with Jeannie

Ingredients: * 4 beet, peeled and * 3 small red onion, each * 2 tablespoon olive oil * 1 1/2 teaspoon dried thyme leaf * 1 1/2 teaspoon rosemary * 1 pinch sea salt, or to taste * 1 teaspoon pepper, or to taste * 2 tablespoon balsamic vinegar

Fish pie; the very words conjure up cosy evening meals at the kitchen table with piles of fluffy mashed potatoes, flaky fresh fish and a full tummy! I am a big pie fan, I love pies of all types… But, pies are laden with calories by default, they are the ultimate comfort food, packed with

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. She is a member of the prestigious Guild of Food Writers and regularly contributes to a variety of print publications and online recipe sites, as well as creating bespoke recipes for numerous major brands

Come and visit me on my blog:  www.miriyummy.wordpress.com   October 2011: It’s been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven’t logged out since! So what’s happened in the ten years since I became addicted to

Throw out store bought salad dressings filled with preservatives and make your very own. Store in refrigerator for 5 days covered. Bring to room temperature before serving. Ingredients: * 1 large garlic clove * 1/2 tsp sea salt * 5 tbsp extra virgin olive oil * 1/4 cup white wine vinegar or red wine vinegar

Toss steak with 1 tablespoon tamari and rice wine (or sherry) in a medium bowl. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a bowl. Increase heat to medium-high and add 2 teaspoons oil and the steak to the

Nutrition Notes Are Potatoes Good for You? Despite getting a bad rap for their carb content, potatoes do have nutritional benefits. They have more potassium than a banana and are rich in vitamin C. They’re also made of what’s called resistant starch, a kind of starch your body can’t digest, so you stay full longer.

Cranberry, Apple, And Sausage Stuffing Add tons of flavor to a simple stuffing mix with fresh herbs, like rosemary, sage, and parsley. Turkey sausage cuts down on fat and calories compared to traditional pork sausage stuffing. Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives

Position racks in upper and lower third of oven; preheat to 425 degrees F. Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through

Jennifer’s Mexican Cauliflower Rice Traditional Mexican rice, a common side dish, provides 250-300 calories and upwards of 55 grams of carbohydrates per one-cup serving. A simple, substitution that’s lower in calories and carbohydrates is using cauliflower in place of standard rice. One cup of cauliflower provides less than 30 calories and approximately five grams of

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Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with

Cut each peeled banana in half lengthwise. Spread each half with peanut butter. Place the banana halves together to make banana “sandwiches.” Cut 8 rounds from each banana “sandwich.” Place the banana bites on a parchment paper or wax paper-lined baking sheet or tray and freeze for at least 2 hours or overnight. Place chocolate

Vodka Soda This one may be obvious, but we believe it’s highly underrated for how low in calories it is, so we decided to include it on our list of the best low-calorie cocktails. Luckily for you, there are flavored seltzers that contain no calories, so this summer standby doesn’t have to be flavor-free. Add

If you’re looking for a deliciously simple dessert, look no further. This icebox cake combines layers of graham crackers with a lemon-maple filling for a quick and easy treat. The best part is, the filling is made with Greek yogurt, so you can enjoy this dessert guilt-free! Advertisement – Continue Reading Below 2 1/4 c.

Prep time 10 minutes Cook time 25 minutes Serves 6 Author Notes Turnip or daikon greens are delicious in this traditional Irish dish for spring and makes it available all year long. We always need a low-calorie version (explained here) made at the same time. Enjoy! —BoulderGalinTokyo Ingredients 1 kilo Potatoes (about 2 1/2 pounds)

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Ingredients: 2 whole Medium Fuji Apples Peeled And Grated 1-½ cup Peeled, Grated Carrots 1-½ cup Wheat Flour ¾ cups Flax Seed Meal ¾ cups Oat Bran 1 cup Brown Sugar 2 teaspoons Baking Soda 1 teaspoon Baking Powder ½ teaspoons Salt 2 teaspoons Cinnamon 1 teaspoon Allspice ¾ cups Milk 2 whole Eggs 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl. Roast in the preheated oven until tender, about 10 minutes. Cook’s Notes: You can use 3 cups of

I’m from Ohio & my husband’s from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John

“I found this recipe on foodnetwork.com However, it had a ton of calories in it, so I have reduced the calories. It is easy, fast, and very tasty.” Ready In: 1hr 5mins Ingredients: 8 4 large eggs, beaten 2 egg whites, beaten 1 1⁄2 cups 1% low-fat milk salt and pepper 2 cups chopped fresh

Ingredients: 1/4 teaspoon garlic powder 1/2 cup reduced-calorie mayonnaise 1/2 cup nonfat plain yogurt 1/4 teaspoon dried thyme 1 tablespoon dried onions 1/2 teaspoon salt (optional) 1/4 teaspoon dried basil 1 pint buttermilk (470 ml) 1 tablespoon dried parsley 1 dash pepper

“This recipe, adapted from the New York Times Cookbook, is one I’ve been using for years. I rarely measure exact amounts and the recipe is versatile, depending on what I have on hand. If there’s any leftover I love it mixed into canned tuna to make a tuna salad sandwich.” Ready In: 10mins Ingredients: 8

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