Saturday, April 7, 2012
The Newest Issue of Eating Light
We know you love slimmed-down versions of your favorite foods, so we’re releasing this issue of Eating Light just in time to help you get in shape for summer. With recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories, you’ll find skinny takes on all the dishes you love to eat for breakfast, lunch, and dinner—even desserts!
Plus you’ll find out how to:
--reorganize your refrigerator so you’ll automatically reach for foods to help you lose weight
--revamp your diet with 16 easy substitutions that could mean losing 30 pounds this year!
--resist menu temptation when you eat out or order in
Yes, you can have sticky buns, taco salad, pizza, nachos, and much, much more and still look great. Find out how in the latest issue of Eating Light! Get this special edition for only $9.99- you can pick up a copy at your local supermarket or bookstore today, or buy a digital version at Zinio.com or Nook.bn.com.
100 Calories per serving (makes 12 appetizer servings)
Total time: 25 minutes
1 lb. plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 garlic clove, finely chopped
½ jalapeno, seeds and ribs removed, finely chopped
2 Tbsp. fresh lime juice
Salt and pepper
1 tsp. canola oil
1 small onion, finely chopped
½ tsp. no-salt-added chili powder
1 can (15 oz.) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 Tbsp. fresh cilantro, chopped
1 cup frozen corn kernels, thawed
1 large red bell pepper, finely chopped
4 oz. reduced-fat sour cream
1 ½ oz. low-fat Cheddar cheese, shredded
Baked tortilla chips (optional)
1) In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1.4 teaspoon salt.
2) In 8-inch skillet on medium, heat oil. Add onion; cook 3 to 4 minutes, or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mash until almost smooth.
3) In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
4) In 1 ½ quart straight-sided bowl, spread bean mixture in even layer. Top with corn and bell pepper. Spread sour cream and then salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.
Fettuccine with Spinach Pesto
394 calories per serving (makes 4 main-dish servings)
Active time: 10 minutes
Total time: 40 minutes
1 lb. fettuccine or linguine
2 cups baby spinach leaves
1 ½ cups fresh flat-leaf parsley leaves
¼ cup chopped fresh chives
3 Tbsp. extra virgin olive oil
4 Tbsp. pine nuts (pignoli), plus additional for garnish
¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish
1) Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.
2) Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.
3) Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.
Stuffed Pork Chops
374 calories per serving (makes 8 main-dish servings)
Active time: 30 minutes
Total time: 45 minutes
2 slices thick-cut bacon, diced
2 shallots, finely chopped
2 garlic cloves, finely chopped
8 oz. mustard greens, stems removed, and leaves torn into small pieces
1 cup finely diced cornbread (from store-bought or homemade cornbread, corn muffin, or toaster corncake)
3 oz. sharp Cheddar cheese, finely diced
1 Tbsp. freshly grated Parmesan cheese
8 boneless pork loin chops, 1 ¼ inches think (8 oz. each)
Kosher salt and pepper
1 Tbsp. olive oil
1) In large skillet or Dutch oven on low, cook bacon slowly, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1 tablespoon bacon drippings from skillet.
2) Add shallots and garlic to drippings’ cook on medium 2 minutes, or until fragrant. Add greens; cover pan and cook 7 to 9 minutes, or until greens are tender, stirring twice. Cool completely. Stir in cornbread, Cheddar, Parmesan, and bacon.
3) Place pork chips on flat surface; with sharp paring knife, make 1-inch incision on meaty side of each chop. Swipe blade back and forth inside chop to make pocket all the way back to fat side of the chop, without cutting through chop. Stuff each chop with heaping ¼ cup stuffing.
4) Preheat oven to 375°F. Season chops with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper; secure openings with toothpicks. In large ovenproof skillet, heat oil; add chops and cook 2 minutes per side, or until browned. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer. Remove chops to platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving.
My Take on the New Issue!
This was a great issue with a ton of recipes that look good enough to eat (literally). I have made two items from them in the past few days, and each were great and if the first two were any indication of the rest of the items in the issue, then I am in for some great food in my future and best of all all of the recipes are 400 calories or less! All-in-all this was a great issue that I would recommend to all!
All opinions expressed in this review are my own and not influenced in any way by the company. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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