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Archive for the ‘Eating Well Cookbook’ Category

One of the hardest food items for me to plan are what to have as appetizers. There are so many to choose from that I get overwhelmed and end up serving to many. For that reason this year I am going to try and serve only two to three appetizers.

Feta cheese is my favorite cheese. I love its flavor. This particular recipe was given to me many years ago by a friend, I lost the original recipe and went looking on the Internet for a replacement. I found it at Eating Well Magazine, where I find a lot of my recipes.

Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

EatingWell

RECIPE INGREDIENTS
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

DIRECTIONS
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Have a safe and happy summer season.

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I have a lot of recipe books that were given to me over the years and I receive a lot of magazines.  One of my favorite is Eating Well Magazine.  I have yet to find a recipe that I didn’t like.

This is a very simple recipe and one that I would advise making well before serving.  It can sit in your refrigerator for up to two days, but no longer.   It is great for those leftover chicken pieces, although the recipe calls for only white meat, I tried it with dark and light and it tasted great.  I had some tomatoes that were just at the point of maybe not using, too ripe for salads.  I used those and again tasted really great.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

RECIPE INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice

DIRECTIONS
Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.

Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.

Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.

Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

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This is the newest addition to my cookbook collection. My husband says he might have to put another room on the house to hold all of them! Throughout this site I have referenced several recipes from Eating Well magazine. I love their approach to healthier eating. This cookbook which I will admit I have just purchased is sure to be a winner. I can’t wait to try out some of their recipes, as I have never been disappointed in any of their magazine recipes.

Food and diet fads come and go, but throughout its history, Eating Well magazine has maintained a singular focus: to promote the value of eating food that’s both nutritionally sound and delicious. This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. All the recipes are relatively low in fat and carbs, but that’s nothing new for Eating Well cookbooks.

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