Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for January, 2009
Making Your Salad a Little Lighter
Jan 31st
“Salads are a great and tasty way to meet your daily servings of vegetables. But even a salad can get loaded down with extras that are less healthful. Make sure your salad is delicious and good for you:
* Flavor salad with lower-fat commercial dressings or make your own with less oil and more vinegar.
* On taco salads, use lots of salsa with tomatoes, chilies, onions, herbs and lime juice. Use a reduced fat or fat-free sour cream.
* Instead of creamy coleslaw made with regular mayonnaise, moisten cabbage and other shredded vegetables with low-fat or fat-free yogurt or mayonnaise with seasonings. Or use a vinaigrette dressing.
* Adjust the proportions in homemade vinaigrette. Make it with three parts vinegar to one part oil instead of the other way around.”
Produced by the American Dietetic Association’s Public Relations Team – www.EatRight.org
(2 votes, average: 4.50 out of 5)
Loading ...A Month of Snacking
Jan 30th
Looking for quick and easy healthy snacks? Check out the MyRecipes website for 31 delicious snack recipes. From dips to finger foods, each snack recipe is made to provide 100 calories for you to enjoy.
Check out the website here and be sure to click on each day of the calendar for a month of recipes!
(2 votes, average: 5.00 out of 5) Loading ...New Way to Store Plastic Grocery Bags
Jan 29th
Here’s an idea we ran across this past week on a unique way to hang on to those plastic grocery store bags.
Reuse old sweat pant legs for storing used plastic grocery bags. They hold a lot! Cut them off as long as you want, turn a casing, string a “loose” elastic (or an old shoelace) and tie it off for the top. That’s also the “hanger.” The bottom already has elastic to pull the bags out as needed.
(2 votes, average: 5.00 out of 5) Loading ...Pasta & Easy Italian Meat Sauce
Jan 28th
This recipe came from my sister, Amanda Easley Criss, from Slate Spring, Mississippi. Amanda sent me this recipe and said that she and her husband, Jody, really enjoyed it for dinner the other night. She originally got the recipe from the Martha Stewart Living website, then cut back on the fat to make it a little lighter.
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
1 can (28 ounces) whole tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme (Amanda said that she substituted oregano & basil for the thyme)
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pound fettuccine
Grated Parmesan, for serving
Heat oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
(3 votes, average: 5.00 out of 5) Loading ...How to Make Your Dinner a Little Healthier
Jan 24th
This year, I have been trying to eat a little better, exercise a little more, and make some positive healthy changes to my daily routine. I found a recent article with information from a registered dietitian about how combining certain foods can help you become healthier, with aids for your eyes, heart, and overall health.
(2 votes, average: 5.00 out of 5) Loading ...
