Whether it's mild or scorching, smooth or chunky, salsa is great on a variety of foods. Try it on potatoes, vegetables, fish and chicken. Unfortunately, store-bought salsa can be high in salt. But you can easily make your own. Start by chopping up 2 garlic cloves, 1 small red onion, 2 bell peppers and 4 tomatoes. Toss these with fresh cilantro, 1/4 cup lime juice and 2 teaspoons of sugar. Add 1 teaspoon black pepper and 1/2 teaspoon salt (optional). Chill for at least 30 minutes to let the flavors meld.
Want a new way to enjoy more fruit? Try this peachy keen trick. Drain liquid from a 15-ounce can of unsweetened peaches (or pears). Toss fruit with 2 tablespoons honey and 1/2 teaspoon cinnamon. Mash with a fork until the mixture is the consistency of chunky applesauce. Use as a topping for waffles, pancakes or French toast.
See how to use herbs and spices to flavor foods. Explore uses for turmeric and saffron and discover new ways to enjoy old favorites like basil and paprika.
Gourmet salt is finding a place in the kitchens of top chefs and home cooks. See why.
Love to bake but don't need extra calories? Try using less sugar to reduce total calories. In most baked goods, you can leave out one-third to one-half of the sugar listed in the recipe without affecting the texture. And skip the frosting.
Did you know that you don't have to use every ingredient in a recipe? For example, you can omit the salt in most main dish and soup recipes. While you can't eliminate salt in baked goods, you can reduce it by as much as half in recipes don't use yeast.
A healthy diet doesn't have to mean skipping dessert. Try this healthy option. Cook 1 cup water, 1/2 cup sugar and 1 vanilla bean (split and scraped) in a saucepan over low heat, stirring frequently, until the sugar dissolves. Simmer until the mixture thickens, about 10 minutes. Pit and quarter 4 large peaches. Add them to the saucepan and poach over low heat for about 5 minutes. Transfer peaches to small bowls and garnish with a pinch of cinnamon or a sprig of fresh mint.
Acorn squash is a good source of fiber, potassium, and vitamins A and C. Plus it's fast and easy to prepare. In a small bowl, toss apple slices (from a peeled and cored apple) with 2 tablespoons brown sugar. Set aside. Pierce a small acorn squash several times with a knife. Microwave squash on high until tender, about 5 minutes. Then cut in half. Scrape out seeds and discard. Fill with apple slices. Return to microwave and cook until apples are soft, about 2 minutes. Top each half with 1 teaspoon margarine.
Who doesn't loved mashed potatoes? Here's how to enjoy them with less guilt. In a large stockpot, cover 3 pounds of peeled, cubed russet potatoes with water. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain potatoes and return to pot. Peel 6 garlic cloves and place in a small saucepan. Cover cloves with water. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. Remove the cloves. In a food processor or blender, puree garlic with 1/2 cup fat-free milk. Mash together potatoes, puree and 1 tablespoon margarine. Season with black pepper and garnish with fresh parsley.
Skip the drive-through. Make your own breakfast burrito. In a small skillet, saute 1/2 cup chopped tomato, 2 tablespoons chopped onion and 1/4 cup frozen corn until the veggies are soft and the moisture evaporates. Add 2 egg whites or 1/4 cup egg substitute and scramble until cooked through, about 3 minutes. Place mixture in the center of a whole-wheat tortilla and top with 2 tablespoons of salsa. Roll and enjoy.