Macaroni & Cheese Makeover

Let’s face it, we all love comfort foods, but all too often these favorites can derail all our healthy eating intentions. But does that mean we have to say farewell forever to all our soul-satisfying faves? Not hardly! Here we’ve given a family standby some healthy tweaks by replacing some of the cheese with antioxidant-rich winter squash and perking up the flavor with yummy caramelized onions.

Thai Chicken

Serve this flavorful dish and you’ll feel like you’re dining at your favorite Thai restaurant… without the hefty price tag! It features economical, low fat chicken thighs, which are marinated in an ensemble of bright Thai flavors. After marinating, simply toss the chicken on the grill or roast. Voila, healthy eating was never so easy!

Vegetable Polenta Lasagna

Have you joined the growing ranks of folks who are going gluten-free? That’s great … until you start craving comfort food standards that call for pasta. Never fear, we’ve found a recipe that’s apt to make you forget why you even liked pasta in the first place. We swapped out pasta for cornmeal polenta and the results are delicious!

Broiled Red Grapefruit with Pomegranate Syrup

Ah, the holidays are upon us, and with that comes a parade of sinful desserts. Adapted from a Prevention magazine recipe, this vibrantly colored, tangy dessert is just the ticket for a guilt-free ending to your holiday meal. It features vitamin C packed grapefruit and pomegranate, which has countless health benefits.

Spiced Apple-Cranberry Sauce A lower sugar version of a holiday classic

We adapted a Cooking Light cranberry recipe that features half the sugar of classic cranberry sauce. Thanks to a trio of warm spices, this recipe takes cranberry sauce out of candy-sweet territory and into the world of robust holiday condiments. While it’s perfect on roast turkey, don’t discount this sauce’s zesty punch for pork or chicken. Apples counter the tartness of the cranberries and help the sauce thicken. The rustic chunky look of the two fruits is what makes the sauce beautiful and enticing. Spiced Apple-Cranberry Sauce Active Time: 8 minutes Total Time: 26 minutes Servings: 8 (serving size: about ¼ cup) Ingredients 1 (12-oz.) pkg. fresh cranberries, divided ½ cup light brown sugar 2 ½ Tbsp apple cider ½ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 1 cup chopped apple 1 ½ Tbsp apple cider vinegar ½ tsp kosher salt ½ tsp black pepper Directions Reserve ½ cup cranberries. Place the remaining cranberries and brown sugar in a saucepan over medium-low. Add apple cider, cinnamon, cloves, and nutmeg to cranberries and sugar in pan. Cook 8 to 10 minutes. Increase heat to medium-high. Stir in apple and vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, …

A Diabetes-Friendly Thanksgiving Recipe

No-holds-barred Thanksgiving feasts can be tricky to navigate when you are trying to keep your blood sugar in control. But before you surrender to foods that make your glucose sky rocket, consider this twist on a comfort food classic based on a Prevention magazine recipe. Start off the fall feast with this aromatic and vitamin-rich soup to keep hunger and portions in check. Included in this recipe is Curry Powder… a popular spice mix that has a number of valuable health benefits: Blood Sugar Regulation Protection against Heart Disease Ease Pain and Inflammation Boost Bone Health, plus much more… Curried Butternut Squash Soup Prep Time: 15 minutes Cook Time: 35 minutes Servings: 8 Ingredients 1 butternut squash, halved and seeded 2 tsp vegetable oil 1 large onion, chopped 1 rib celery, finely chopped 2 cloves garlic, minced 2 tsp curry powder 1 Tbsp grated fresh ginger ½ cup white wine or apple juice 2 cans (14.5 oz. each) reduced-sodium chicken or vegetable broth ¼ tsp salt ½ cup low-fat plain yogurt, at room temperature Directions PLACE the squash, cut side down, on a microwaveable tray. Microwave on high power, rotating once, for 8 to 10 minutes. Remove and let stand …

Spinach and Kale Greek Yogurt Dip

This easy dip packs a lot of vegetables as well as flavor. It’s packed with anti-inflammatory foods, such as spinach, kale and red peppers, too. It is a great dip to prepare in advance of a party because the flavors blend nicely while it chills. Keep some in my refrigerator to eat on crackers as a healthy snack alternative. Enjoy! Ingredients 2 cups Greek yogurt 2 tablespoons mayonnaise 1 tablespoon honey 1 cup finely chopped kale 1 cup finely chopped spinach 4 thin green onions, finely chopped 1/2 cup finely chopped red pepper 1/2 cup finely chopped carrot 2 garlic cloves, finely minced or pressed 1 teaspoon dried dill 1/4 teaspoon paprika Directions Combine all ingredients in a bowl and mix well to combine. The dip can be eaten right away but is best chilled for a couple of hours. Serve with crackers, bread and/or vegetables. Yield: serves 4-6 as an appetizer Total Time: 20 minutes Key Ingredient Benefits Carrots: This mighty root veggie has few rivals when it comes to beta-carotene. A mere half-cup serving offers four times the Recommended Daily Allowance for vitamin A in the form of protective beta-carotene. Beta-carotene may ward off certain cancers, and it …

Grilled Steak Tacos with Pickled Peach and Onion

Weary of the same tiresome summer grill standards? Us too! We’ve adapted a Prevention Magazine recipe that offers a fresh and flavorful respite from the same hotdog and burger fare. Don’t be put off by the pickled peach and onion mixture, as it’s super easy to throw together and will make your dinner guests think you slaved away in the kitchen all day! Swap out corn tortillas if you are going gluten-free.

Grilled Salmon with Chorizo and Fingerlings

Top Three Brain Foods in One Meal! Grilled Salmon with Chorizo and Fingerlings. The right diet can prevent heart disease, high blood pressure or cancer. But now health experts are finding that certain foods are beneficial to brain function. There may be no cure for Alzheimer’s disease or dementia, but there are foods that play a positive role in overall brain health. In fact, the Alzheimer’s Association refers to a “brain-healthy diet” as “one that reduces the risk of heart disease and diabetes, encourages blood flow to the brain, and is low in fat and cholesterol.” You’ll love this recipe from Cooking Light that incorporates three of the top mind-boosting foods: salmon, spinach and extra virgin olive oil. A spicy turkey or chicken sausage can be used instead of chorizo, if desired. Ingredients Cooking spray 1/4 cup minced shallots 2 garlic cloves, minced 1 1/2 cups fat-free, less-sodium chicken broth, divided 3/4 pound fingerling potatoes, cut into 1/2-inch pieces 2 ounces Spanish chorizo sausage, diced 3/4 teaspoon kosher salt, divided 2 1/2 cups baby spinach leaves 1 teaspoon Spanish smoked paprika 4 (6-ounce) wild salmon fillets 1 tablespoon extra-virgin olive oil Directions Prepare grill to medium-high heat. Heat a medium …

Zucchini Tots: Eating your veggies couldn’t be tastier!

It’s summer and chances are you have your own crop of zucchini or you have neighbors who are offering up their excess garden bounty. Here’s a tasty recipe that will make even the staunchest veggie-phobes eat their greens. Tip: Make sure you squeeze as much water out of the shredded zucchini. So, move over tater tots … there’s a new tot in town! Yield: 3 Servings (5 tots each) Ingredients: cooking spray 1 packed cup grated zucchini 1 large egg 1/4 medium onion, minced 1/4 cup grated reduced fat sharp cheddar cheese 1/3 cup seasoned breadcrumbs 1/4 tsp kosher salt and black pepper to taste Directions: Preheat oven to 400°F. Spray a baking sheet with cooking spray. Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16. Calories: 108 …