This was very rich and filling and it seemed like a very sophisticated dish for something so simple to put together. Definitely good for company! I want to start challenging myself to cook with some ingredients I haven’t used before, so when I found this recipe using polenta I thought it would be a good place to start. If you haven’t cooked with it before, polenta is a coarse corn meal, and if you can boil water, you can cook polenta! I would definitely recommend sticking with the hot Italian sausage in this recipe, because it gave the ragu a nice kick. I love sautéed mushrooms and the combination with the tomatoes and sausage in the sauce was delicious and a nice complement to the rich, creamy polenta.
The original serving size for this recipe in Cooking Light was 1 cup polenta with 1 cup ragu (4 servings). I love food, and I can generally eat pretty hearty servings of most dishes before I start to feel full, but there was no way I could possibly eat that large a serving of such a rich meal. I decided to make the recipe serve 6 instead, and I think you’ll find 2/3 cup of each, polenta and ragu, will be plenty filling.
These macaroons are rich and chocolatey with a perfect texture – crispy on the outside and chewy on the inside. This is a very simple recipe with barely any prep time – if you like chocolate and coconut, these are for you! If you don’t want 3 dozen cookies tempting you in your kitchen, you can freeze the leftovers in an airtight container, layered between sheets of wax paper and thaw for 30 minutes before eating.
Pretty fancy name for ham & cheese egg rolls, eh? I actually made this recipe for Christmas Eve 2009 (my family always has an hors d’oeuvre smorgasbord in place of dinner when we get home from church on Christmas Eve – yum!). Since I remembered it being quite yummy I decided to try it again a few weeks ago. I made it for lunch and a few of these egg rolls are really pretty filling, so you could definitely make it an appetizer or a light meal.
These muffins are great as a super filling grab-and-go breakfast. The pumpkin and chocolate chips taste yummy together and serve as a tasty spin on typical bran muffins. These are thick, dense muffins and do a great job keeping you full for breakfast or a snack. My mom came up with this recipe and any time she mentions she made these I seem to turn up to visit within a day or so. It’s a not a coincidence. Thanks Mom!
This casserole was downright delicious. I found this recipe on another blog, Healthy-Delicious, and the author compared the flavors to a big order of nachos you’d order at a casual dining chain restaurant. I think she’s almost right, but this tastes even better! The chili oil makes this pretty spicy (in a good way) so if you like things milder you could use mild salsa instead of medium to tone it down a little. The original recipe was made with ground chicken, so you can use that instead if you prefer. If you like Mexican-American food, you will love this!
I just got my first ever issue of Health magazine (thanks Aunt Nancy!) and when I saw these I immediately wanted to make them. They’re fast and easy to make and offer a quick sweet treat you can grab right from the freezer! Since the serving size contains half a banana, these little bites are also pretty filling. You can halve the recipe to make less if you’d like and if you want to play with the toppings you could always crush up some nuts, M&Ms or other candies to use in place of the coconut or sprinkles (may change the P+ value). I thought these made a fun little treat!
This is one of the quick & easy go-to breakfasts I know I’ll usually have time to put together in the morning before work. You could also easily microwave the tortilla for 15 seconds or so until slightly warmed, spread it with the cheese and fill it with the scrambled egg whites and bacon bits to make a breakfast burrito using the same ingredients. You may have noticed that Queso Fresco & Chipotle is my favorite Laughing Cow cheese flavor (I always recommend that one – it gives everything a little kick) but you could use a different flavor if for some reason you don’t love that one as much as I do.
Wow. I realize by the skeptical reactions I received when I told people I was making this that this combination of ingredients sounds odd to most people, but again I say wow. This recipe was delicious, super filling (no surprise there, gigantic serving + filling ingredients) and tasted like something you’d get in a fine dining restaurant. The combination of the white wine, chicken broth and pumpkin made a surprisingly creamy & decadent sauce and the Parmesan cheese and spices finish it off perfectly. The original recipe said you could substitute more chicken broth instead of the wine if you so desire, but I think the wine added a lot to the flavor profile, so I wouldn’t. I’ve made three recipes from Taste of Home’s Healthy Cooking in the past two weeks and all three were home runs. I think I have found a new favorite recipe source!
I gave myself this treat after Zumba yesterday and it was definitely a great reward after my workout. I wanted to try making a smoothie with my new immersion blender and I can’t recommend that kitchen tool enough – it blends things so quickly and easily with so little cleanup! I decided to put a protein shake together with ingredients I already had and this is what I came up with. I love Edy’s Slow Churned No Sugar Added Vanilla Ice Cream. It’s really diet-friendly, flavorful and versatile – I get creative with it a lot. This was a really delicious and creamy thick shake and it was very filling after my workout. I will make this again!
This was a really great combination. I actually made these recipes a month or so ago (I just hadn’t blogged about them yet) and now that I’m typing about them I want to make them again! The rice is really easy and not so much a “recipe” as a good idea to combine two ingredients, but it makes a perfect side dish for this chicken. You might be thinking “Why combine honey and BBQ sauce on my own when I could just buy Honey BBQ Sauce at the store?” I thought that too but this really did taste better somehow. Add a side salad and you have a complete quick and simple dinner recipe!
Source: Adapted from “I Can’t Believe It’s Not Fattening” by Devin Alexander
This is the second recipe I’ve tried from Taste of Home’s Healthy Cooking magazine and so far both have been big winners! I had actually never tried anything like baked oatmeal until last year when I was in Michigan and ordered it in a restaurant for breakfast. I don’t know what I was expecting, but what I got was very similar to this recipe and it was absolutely delicious and kept me full for hours. Needless to say, when I saw this I couldn’t wait to make it and it turns out I like it even better than the one I had in the restaurant! A serving of this may not look huge but it’s very filling.
You could definitely make this with other fruits but I do recommend this combination because it was really yummy. I would absolutely use pecans again too because they were a toasty and flavorful addition that added texture as well. I used many of the elements from the original recipe, though I did use peaches packed in water instead of syrup, chopped pecans instead of the walnuts and I substituted applesauce for oil to lighten it up a bit further. The results were delicious!
I was also excited to make this because I got the chance to use my new immersion blender for the first time - thanks Santa/(spoiler alert) Mom & Dad! As much as I love cooking, I really hate doing dishes, and taking apart and washing a blender is just not something I look forward to – problem solved! Blending the 2 cups of bean mixture with my immersion blender took almost no time at all and the clean up was so easy even I didn’t mind doing it! This may just be my new favorite kitchen appliance. Maybe I can be one of those people who makes smoothies for breakfast now…
*I made ¼ of the dip without pepperoni for my friend who is a vegetarian, so you’ll see in the photo above that part of it looks different – that’s why!
This is an easy and delicious breakfast or brunch recipe that can be made in less than 20 minutes, start to finish. I love breakfast pizza, but most of the kinds you can get at restaurants or grocery stores are awful for you, so I was looking forward to trying out my own lighter version. I think the Queso Fresco & Chipotle Laughing Cow flavor gives this a little extra kick, but you can substitute another flavor if you wish. This was very good and filling and a side of fruit makes it a complete breakfast!
The buttermilk and seasoned crouton coating give this chicken parmesan recipe a real edge over other baked breaded chicken I've tried. The crumb coating is crunchy and sticks really well and the buttermilk adds a lot more flavor than egg whites or skim milk. You do have to let the chicken soak in the buttermilk for 6+ hours, but if you just drop it in a Ziploc with the buttermilk in the morning, it'll be ready to cook when you get home from work. I thought this recipe was very tasty and it presents well (which I always appreciate). It serves two but you could easily double it if you need to serve more.
These little cookies have big chocolate flavor, and even though they’re a Weight Watchers recipe, they use all real ingredients; no artificial sweeteners or crazy substitutions (I’ve tried making chocolate chip cookies from Rocco DiSpirito’s healthy cookbook using cannellini beans instead of flour and no matter what he says, they do NOT taste like real cookies). I thought these were good and one or two of them definitely satisfies a chocolate craving. The recipe makes 40 small cookies, so be prepared to share!
Take my advice, stop what you’re doing and make this right now. Seriously. I saw this recipe in Taste of Home’s Dec/Jan 2011 issue of their Healthy Cooking magazine. It looked really good so I decided to try it, and now I can’t wait to make the other recipes I had bookmarked from that issue! If any of them are nearly as good as this one I will have found a new favorite recipe source. The serving size for this is huge (which is good because if you’re like me you won’t want to stop eating it) and very filling. I also like that you can get in meat, veggies and whole grains all in one dish!
This turned out delicious, hearty, filling and super flavorful and it tasted even better with ketchup drizzled over the top. I love McCormick Montreal Steak Seasoning (it makes all ground meats taste better) so I used that when browning the meat and omitted salt & pepper from later in the recipe to make up for it. I also accidentally cut it into 9 servings at first instead of 6, so the photo does not represent a full serving. This was also fantastic as leftovers and even after eating it for several meals in a row I was disappointed when I ran out of it!
This recipe was delicious and very filling (the serving size is huge). I added some seasonings that sounded good to me and also mushrooms, just to fill it out a little more and include a vegetable. You could probably lighten it up even further by using less cheese but I decided to use the amount listed since I’d never made it before, It turned out delicious, so if you like cheese, go ahead and use the full amount. Once it cooled a bit the corner pieces could actually be picked up and eaten like a real piece of deep dish pizza, but I’d recommend using a knife and fork for the most part because that could get a little messy. This was super quick & easy to make and came out great so I’ll definitely make it again.