Take a tantalizing visual tour of five fast recipes featuring fresh fruit.
Forget the fish fry. Explore healthier options for cooking fish, such as baking, grilling and poaching.
Olive, canola or grapeseed? Which cooking oil should you use for sauteing and frying?
Instead of fat-laden ice cream or cake, create a low-fat, low-sodium treat with the grill. Try pineapple or any firm fruit. Brush the fruit lightly with canola oil and sprinkle with cinnamon. Then wrap in foil and grill. Keep a close eye it. Fruit cooks quickly.
Braising, broiling, grilling and steaming can capture the flavor and nutrients of your food without adding excess fat, oil or sodium. If your recipe calls for frying with oil or butter, try baking or broiling the food instead. If the directions say to baste the meat or vegetables in oil or drippings, use wine, fruit juice, vegetable juice or fat-free vegetable broth instead.
If you're planning a party, put food safety at the top of your to-do list. To protect your guests from food poisoning, don't let perishable foods sit out more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Your goal is to minimize the time a food is in the danger zone between 40 and 140 F (4 and 60 C) when bacteria can quickly multiply.
Want to cook healthier meals with less fat and salt? Try these tips: 1. Kick it up with herbs and spices. 2. Try wine, balsamic vinegar or fruit juice instead of oil-based marinades. 3. Use dried mushrooms, tomatoes, chilies or cranberries when you want a burst of flavor.
Cooking for one can be challenging when most recipes serve 4 or more. But don't throw away the leftovers. Use them for future meals. Make a casserole or stew and freeze the extra in individual-size servings. Bake chicken for one meal and use the leftovers in soups, salads or sandwiches.
Brown rice contains more fiber and natural minerals and vitamin E than white rice does. Try it in this tasty main dish. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 cup brown rice and saute until grains turn golden brown. Slowly add 3 cups water, 1 teaspoon low-sodium chicken-flavored bouillon, 1 small onion chopped, 1/2 pound mushrooms sliced and 1/8 teaspoon nutmeg. Boil, reduce heat, cover and simmer 30 minutes. Add water as needed to keep from drying out. Cut 1/2 pound asparagus tips into 1-inch pieces. Stir into rice, cover and cook 5 minutes. Stir in 2 tablespoons finely grated Swiss cheese and garnish with fresh parsley.
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.