Steak Burritos for Two

  From: EatingWell Magazine, May/June 2011 Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, guacamole and salsa. We’ve kept this home-style version for two a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend Read More …

Chicken Club Wraps

From: EatingWell Magazine, May/June 2014 Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe that combines all the elements of a classic club sandwich into a wrap. Serve with extra napkins. 1 pound boneless, skinless chicken breast, trimmed ½ teaspoon freshly ground pepper, divided 3 tablespoons nonfat plain Greek yogurt 3 Read More …

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

Website credited with original recipe: www.recipetineats.com Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed. Also the juices from the sun dried tomato, cheese and dressing baste the chicken Read More …

Chicken Vindaloo

Website credited with original recipe: www.myrecipes.com Ingredients YIELD 4 (serving size: 3/4 cup chicken and 1 cup rice) Marinade for chicken 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 2 tablespoons minced fresh ginger 1/4 cup rice vinegar 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground cardamom 2 teaspoons chili paste Read More …

Au Gratin Potatoes

A slimmed up version of a classic. This uses flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar for one third the fat of a regular serving. Website credited with original recipe: www.eatingwell.com Ingredients 3 pounds red potatoes 1 small onion, halved 2 cloves garlic, peeled ¼ cup all-purpose flour 1½ teaspoons salt Read More …