Taste

Creamy broccoli, bean linguine a treat tonight

July 23, 2014

BROCCOLI AND BEAN  LINGUINE Servings: Makes 4 servings Preparation time: 15 minutes Cooking time: 5 minutes, plus pasta   INGREDIENTS 6 ounces linguine 3 cups broccoli florets 1 (15-ounce) can reduced-sodium cannellini beans, rinsed 1 (10-ounce) container refrigerated light Alfredo sauce 3 cloves garlic, minced 1/2 cup croutons or panko bread crumbs, crushed 1/4 teaspoon Read More

Fresh salads of summer

June 18, 2014

Over the weekend I made a couple of salads so we could just snack if hungry. Bow tie pasta with cherry tomatoes, red onion, slivered snow peas, broccoli, sliced red, yellow and green peppers, mozzarella cheese pearls, fresh basil and salt and pepper all covered with a light red-wine vinaigrette. Salads round out our meals Read More

It’s a wrap

January 15, 2014

I think the secret to really good wraps ultimately is the sauce or dressing. Without a killer sauce/dressing the wrap is just another dry sandwich. Try these lettuce wraps. They come together fast with the shortcuts of rotisserie chicken and precut coleslaw mix. The lettuce takes the place of traditional pancakes or tortillas.   Mu Read More

Casserole time

January 8, 2014

Few things are as reassuring as knowing there is a great dish that can be popped into the oven while we’re doing all those “other” things. This ultra creamy casserole is equally good using barbecue brisket or pulled pork in place of the chicken.   Chicken Enchilada Casserole 1 1/2 cups diced sweet onion 2 Read More

Sauted pork chops with a healthy pan sauce

October 2, 2013

When I was in high school, my mom and I threw all kinds of dinner parties. OK, she threw the parties and I helped with the cooking. Our go-to entree was veal scaloppini. I liked it no matter how we cooked it. At the time it seemed so fancy. Now I realize that it was Read More

Cook It Light-reduced fat peach muffins

Dear Jeanne, These muffins are so good, and they don’t seem too bad for you, but I know you can make them even better, fat- and calorie-wise. Can you try it? Thanks! — Jessica, Louisville, Ky.   PEACH MUFFINS 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon Read More

Unlock late summer flavors

Cooking with bell peppers at the height of their season is a chance to work with the flavors of late summer and early fall, flavors that are bigger and bolder than those of high summer but still lively and fresh. Charring the peppers, then pickling them, gives them a complex, explosive flavor that works well Read More

The flavors of fall cooking

By Susan Nicholson, Universal Uclick Tuesday (Budget) — Kendra Bailey Morris of Richmond, Va., is a cookbook author who knows a thing or two about Southern slow cooker recipes. In her new book, “The Southern Slow Cooker,” she gives a nod to the French and their choucroute garnie with her recipe for cabbage with smoked sausage Read More

Low-fat Chicken Tortilla Soup

August 28, 2013

Dear Jeanne, This soup is so good. Can you make it less fattening? — Julie, San Antonio   CHICKEN TORTILLA SOUP 1/4 cup oil 1 onion, chopped 2 cloves garlic 2 tablespoons flour 1 packet taco seasoning 3 cans (14 ounces) chicken broth 4 cups half-and-half 1 can (10.75 ounces) cream of chicken soup 1 Read More

Land of no more doubles

What do you do when the coupon game changes? For many of us, we keep playing by the new rules, whatever the “new normal” turns out to be. Dear Jill, I’ve shopped as long as I can remember at a store that doubles all 50-cent coupons up to $1. The store announced recently that this Read More

Sunday’s flatiron steak and potato gratin

Sunday (Family) — Fire up the grill for fltiron steaks (or top blade steak), and offer horseradish sauce on the side. Serve the steaks with potato gratin. Add a romaine salad and whole-grain rolls. For dessert, top angel food cake with fat-free strawberry ice cream. Plan ahead: Cook enough steak and save some potatoes and Read More

Zucchini dressed in layers

It is easy to poke fun at zucchini. Who, at this time of year, doesn’t think that your friends and neighbors bringing sacks of the stuff to your door are anything but unwelcome guests. Perhaps if zucchini season were as short as rhubarb season we would hold it in higher respect. Young slim specimens hold Read More

Cook It Light: peaches-and-cream dessert

August 14, 2013

Dear Jeanne, Could you please revise this for me? It’s so good! — Helen, Springfield, Mass. PEACHES-AND-CREAM DESSERT CRUST: 1 1/2 cups self-rising flour 1 1/2 sticks margarine 1/4 cup brown sugar 1 cup chopped nuts FILLING: 1 package (8 ounces) cream cheese 1/2 box powdered sugar 1 container (12 ounces) Cool Whip TOPPING: 1 Read More

Easy summer dining

Sunday (Family) — Buy a Honeybaked Ham (or another spiral sliced ham) today for the family’s feast. Serve the easy entree with this squash-rice casserole casserole . Add a mixed greens salad and whole-grain bread. Finish your feast with a slice of key-lime pie. Plan ahead: Save enough ham, casserole and pie for Monday and Read More

What’s the deal with daily deal sites?

Dear Jill, I would like to know if you ever take part in daily deal websites. Are there any good deals on them? What kinds of things do you buy? I trust your judgment and would like to know how you know if something is a deal worth buying, especially deals for family fun and Read More

Kid friendly

Learn to make chicken fingers that are lower in fat than fast food versions. You will save time, money and not be guilted into shame. Potato-Crusted Chicken Fingers 6 ounces baked potato chips 3/4 cups all-purpose flour 1/2 cup 2% reduced-fat milk 1 large egg, lightly beaten 4 (6-ounce) skinless, boneless chicken breast halves, cut Read More

A moist, flavorful salmon cake that’s healthy, too

August 7, 2013

SARA MOULTON Associated Press Like most Americans of a certain age, I ate canned tuna all the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified. Why would I even bother with canned salmon when fresh salmon is readily available? But Pacific wild salmon, Read More

Cook it Light — Mediterranean spaghetti

Dear Jeanne, I know this seems very healthy, but there are so many calories! How can I reduce the calories and keep a decent-size portion? — Olivia, Riverside, Calif.   Dear Olivia, This is a great time of year to make this recipe, because zucchini are abundant! If you have never tried it, you must Read More

Head back to school with super savings

Back-to-school time is upon us once again. Each year, readers ask for my best back-to-school savings tips, and each year I’m more than happy to provide them. Here are a few of my favorites. School Supplies: Stagger your purchases and buy only loss leaders. Each week, look at your area stores’ ads for the best, Read More

Chill out with a flavor packed cantaloupe-nectarine smoothie

By Susan Nicholson Universal Uclick Sunday (Family) — Everyone wanted seconds of the peach-glazed pork loin roast. Serve the flavor-packed roast with rice and petite green peas (toss hot cooked rice with microwaved frozen petite peas). Add a bibb lettuce salad and dinner rolls. Slice chocolate layer cake for dessert. Plan ahead: Prepare Monday’s rice Read More

Summer-fresh meals

Keep your cool with summer-fresh meals guaranteed to make weeknight cooking a breeze. With the availability of all the local fresh produce, this is a good salad recipe that covers all the bases. Cook the pasta al dente (1 to 2 minutes shorter than the package directions specify) so it holds its shape when tossed Read More

Clueless on price matching policies

July 24, 2013

Do you take advantage of price matching when you shop? It’s a great way to streamline your shopping – you can buy at a store that’s perhaps more convenient to you, while enjoying the lower sale price you found elsewhere. At least, that’s how it’s supposed to work. What happens when it doesn’t? Dear Jill, Read More

Broccoli that even the kids will love

Keep food costs down and serve spaghetti with broccoli. Cook 1 pound broccoli florets in boiling water 2 to 3 minutes or until tender; set aside. Meanwhile, in a dutch oven, heat 1 tablespoon olive oil. add 1 medium sliced onion; cook 5 minutes or until golden. Add 2 ounces sliced prosciutto (cut into strips); Read More

Using fresh herbs

Using fresh herbs is a great way to kick recipes up a notch. But they can be pricey, so we need to store herbs for maximum shelf life. What is the best way to keep fresh herbs from wilting and rotting? 1. Loosen them up: As soon as you get herbs home, remove from the Read More

Cool sauces for hot days

July 17, 2013

A cool dessert in the summer is the absolute best. Homemade or not, ice creams and sorbets offer a cold hit of joy at the end of a meal. If you don’t own an electric ice cream maker, think about buying one or asking for one at gift giving time. I bought a small one Read More

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