This casserole meets a couple of my criteria for an ideal recipe: It’s not only tasty, but super easy to make. Throw together frozen vegetables, a can of soup and pre-made topping and pop in the oven.
I use the Birds Eye Oven Roasters vegetables because they are pre-seasoned and thoroughly delicious, the Campbell’s Healthy Request cheese soup because it has half the fat and sodium content of regular cheese soup, and the smallest possible can of French-fried onions so the calorie count doesn’t create too many shock waves.
The recipe makes approximately 6 servings. Leftovers will last in the fridge for up to 4 days or can be frozen for up to 3 months.
15-ounce bag Oven Roasters seasoned brussels sprouts and carrots
14-ounce bag Oven Roasters seasoned broccoli and cauliflower
10-ounce can Campbell’s Healthy Request cheddar cheese soup
2.8-ounce can French fried onions
Thaw frozen vegetables in the microwave by heating the brussels sprouts and carrots on HIGH for 4 minutes, then adding the broccoli and cauliflower and heating on HIGH for another 4 minutes.
Add cheese soup and stir until all vegetables are thoroughly coated.
Pour into baking dish and bake in 375-degree oven for 25-30 minutes, or until vegetables are of desired softness when tested with a fork. (For slightly al dente vegetables, bake for the shorter period of time.)
Top with French fried onions and bake for an additional 5 minutes, or until onions are golden brown.
Serving size: 3/4 cup | Calories: 210 | Carbohydrates: 18 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 750 mg | Potassium: 550 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 18% | Vitamin C: 0% | Calcium: 2% | Iron: 2%
For those seeking ways to cut back on pasta consumption, this recipe offers a variation on the ever-popular beefy mac. Add a green salad for a deliciously filling meal.
I’ve substituted garbanzo beans for the noodles to cut down on processed carbs and add fiber. To increase the vegetable-to-meat proportions, I’ve also doubled the amounts of mushrooms, garbanzos and tomatoes and used an extra-large pepper and onion.
If you’re looking to cut the amount of red meat in your diet, and the saturated fat and cholesterol that come with it, feel free to use ground turkey instead of ground beef. Or, if you want to go vegan, use your favorite plant-based “beef” crumbles. I’ve used the Boca veggie crumbles and found they work very well.
As usual, I use reduced-sodium versions of products whenever available, and do not add salt to this recipe, but include enough spices that I really don’t miss the salt.
Garbanzo beef freezes well, and so lends itself to batch cooking.
Who says salads have to be boring? This one is as chock full of deliciousness as it is full of nutrients.
The kale is rich in Vitamin C, while the cranberries add fiber and the walnuts and blue cheese crumbles contribute protein. As with all my recipes, I use products and ingredients that reduce the amount of sugar, salt and fat content.
This recipe makes a 1½-cup serving or two ¾-cup servings. Use the smaller serving as a side dish or the larger serving as a light lunch by itself.
1 cup chopped baby kale
2 tablespoons chopped unsalted walnuts
2 tablespoons reduced-sugar dried cranberries
2 tablespoons reduced-fat blue cheese dressing
2 tablespoons reduced-fat blue cheese crumbles (optional)
Remove large stems from the kale, rinse thoroughly and chop into bite-size pieces.
Add walnuts, cranberries and dressing to the kale in a medium-size mixing bowl, and toss until everything is thoroughly covered with the dressing.
Pour into a salad bowl (for the main dish) or divide evenly into two smaller bowls (for the side dish) and sprinkle with the blue cheese crumbles.
Serving size: ¾ cup | Calories: 112 | Carbohydrates: 13 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1.5 g | Cholesterol: 6 mg | Sodium: 160 mg | Potassium: 205 mg | Fiber: 4 g | Sugar: 5.5 g | Vitamin A: 65% | Vitamin C: 65% | Calcium: 10% | Iron: 3%
Serving size: 1½ cups | Calories: 225 | Carbohydrates: 26 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 320 mg | Potassium: 410 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 130% | Vitamin C: 130% | Calcium: 20% | Iron: 6%
For several years now, Pete and I have enjoyed a New Year’s Day tradition of inviting friends to our house for hoppin’ john, greens and cornbread.
Hoppin’ john is a traditional southern dish made with black-eyed peas and rice, and is said to bring good luck if eaten on New Year’s Day. My husband, who grew up in East Tennessee, brought the recipe with him when he moved to Illinois.
As usual, I’ve modified the recipe somewhat to meet my dietary restrictions. For my version of hoppin’ john, I use brown rice – the frozen kind for convenience. I’ve actually come to prefer brown rice for its nutty texture. Plus, it has more healthy fiber than the more heavily processed white rice. I cook the bacon separately and drain off the grease before adding it to the recipe, which allows me to add some delicious bacon flavor without so much saturated fat, and I sauté the onion and pepper separately in olive oil. I use Tony Chachere’s no-salt seasoning blend in place of salt. Low sodium chicken broth adds flavor.
We serve the dish with greens and cornbread, which are said to further ensure prosperity for the coming year. For the cornbread, I use Martha White self-rising buttermilk corn meal mix, and follow the recipe on the back of the package. This brand of corn meal mix does NOT have added sugar, which not only makes it better for my diabetic diet, but also more authentically southern.
Most years, our friends bring their own favorite dishes, along with their musical instruments, making for a great potluck feast and jam session. What better way to start the New Year off right?
Unfortunately, this year we’ll be celebrating with just the two of us because of the pandemic. But our friends will be with us in spirit, and the leftover hoppin’ john freezes very well.
This recipe makes about eight one-cup servings.
2 10-ounce packages frozen whole grain brown rice
1 12-ounce package frozen black-eyed peas
3 slices bacon, crumbled
1 medium onion, chopped
1 green pepper, chopped
2 tablespoons olive oil
1/2 teaspoon Tony Cachere’s no-salt seasoning blend
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
32-ounce carton low-sodium chicken broth
Combine black-eyed peas and chicken broth in a saucepan and bring to a boil. Turn down the heat and simmer for about 20 minutes, stirring occasionally.
Thaw the brown rice in the refrigerator overnight, or heat in the microwave oven following package directions.
Cook the bacon on a plate lined and covered with paper towels in the microwave oven for 3-4 minutes, or until crisp, and crumble the bacon.
Sauté the onion and pepper in olive oil until tender and caramelized, and sprinkle in the no-salt seasoning, red pepper and black pepper.
Combine rice, black-eyed peas (with broth), bacon and sautéed vegetables. Add one cup water and stir until thoroughly mixed.
Pour into baking dish and cover with aluminum foil. Bake in 425-degree oven for 25-30 minutes, or until all liquid has been absorbed by the rice. Stir again and serve hot.
Serving size: 1 cup | Calories: 240 | Carbohydrates: 38 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 125 mg | Potassium: 305 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 1% | Vitamin C: 20% | Calcium: 1.5% | Iron: 6%
Fruktsoppa, a fruit soup using dried fruit, is a traditional dessert in Sweden and Norway.
When I was growing up, this dish was a staple at extended-family gatherings during the holidays. But fruktsoppa is so tasty, why reserve it only for Christmas?
The soup may be served as a side dish at breakfast or as a dessert at other meals. What a delicious way to help meet our goal of 3-5 servings of fruits or vegetables per day!
The original recipe calls for added sugar, but I totally leave it out. Because the fruit itself is naturally sweet enough, who needs the added carbs and calories?
The soup can be frozen up to three months, which makes it great for batch cooking.
This recipe makes approximately 10 half-cup servings.
1 cup dried apricots
1 cup dried prunes
2 apples, sliced
1/2 cup dried currants or raisins
1-2 cinnamon sticks
1 tablespoon lemon juice
3 tablespoons quick-cooking tapioca
6 cups water
Soak apricots in the water for at least a half hour.
Add the apple slices, cinnamon sticks, tapioca and lemon juice and bring to a boil. Reduce heat and allow to simmer for about 10-15 minutes, stirring occasionally to keep fruit from sticking to the bottom of the pan.
Add prunes and currants and continue to simmer until all fruit is tender.
Serve hot or cold, depending on your preference.
Calories: 115 | Carbohydrates: 30 g | Protein: 1 g | Fat: .3 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 7 mg | Potassium: 383 mg | Fiber: 3.5 g | Sugar: 22 g | Vitamin A: 12% | Vitamin C: 4% | Calcium: 2% | Iron: 4%
I just l-o-v-e lasagna, but most traditional recipes include ingredients that make it a carb and fat-laden calorie bomb.
For this version, I’ve cut a substantial portion of the fat content by using 90-percent lean ground beef, fat-free cottage cheese and low-fat part-skim mozzarella cheese. I’ve also reduced the salt content by using low-sodium marinara sauce, added fiber by using whole-grain noodles and even sneaked in veggies by adding spinach.
The result? While still not calorie-free (shucks!), the healthier ingredients improve the nutritional quality of this comfort-food favorite without sacrificing flavor.
Lasagna also freezes well, which makes it great for batch-cooking.
For the filling, brown the ground beef and drain thoroughly. Thaw the spinach in the microwave oven and add to the ground beef. Add cottage cheese and marinara sauce to ground beef/spinach mixture and stir to thoroughly combine ingredients.
Spoon 1/3 of the lasagna filling into a 9 X 9-inch pan, and top with a layer of noodles. Repeat, then top with the remainder of the filling.
Sprinkle the cheese evenly on top.
Bake in 400-degree oven for about 30 minutes, or until cheese is melted and lightly browned.
Calories: 390 | Carbohydrates: 24 g | Protein: 34 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 65 mg | Sodium: 590 mg | Potassium: 425 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 43% | Vitamin C: 20% | Calcium: 30% | Iron: 30%
One of my absolute favorite comfort foods is peanut butter. So, a real treat for me was the Chocolate Peanut Butter Cup pie at Baker’s Square Restaurant and Bakery, a local Midwestern chain restaurant known for its amazing pies. (Alas, the restaurant has sadly closed.)
The dessert, of course, was meant to resemble an actual Reese’s peanut butter cup (my all-time favorite candy), with its chocolate graham cracker crust, peanut butter cheesecake filling and chocolate ganache topping liberally sprinkled with chopped peanut butter cups. Ah-h-h-h!
The bad news: Each slice contained a whopping 830 calories. Even more scary was the delectable dessert’s heavy fat and sugar content – 56 grams of fat and 63 grams of sugar. The online recipes that came closest to duplicating the restaurant version – with their heavy cream and astronomical sugar content – flunked the nutritional test nearly as badly.
The good news: With just a few ingredient tweaks, I’ve been able to improve the dessert’s nutritional content considerably. So, I get to have my pie and eat it too, so to speak. Better yet, this no-bake recipe is fairly simple to make. The pie also freezes well for up to three months, so it can be enjoyed a slice at a time over a period of several weeks.
Replacing regular cream cheese with the fat-free variety cuts nearly 12 grams of fat and 140 calories from each serving. I further reduce the calories, fat and sugar content by using sugar-free Cool Whip, sugar-free vanilla pudding made with fat-free milk, sugar-free chocolate frosting and even sugar-free peanut butter cups.
Bottom line: Sorry, this still is not a totally low-calorie treat – but I’ve managed to cut out about half the calories, half the fat and nearly all of the sugar. And I swear there is NO sacrifice in taste. Plus, this version actually has some nutritional value – about the same protein content as a 3-ounce hamburger patty, in fact.
Of course, one way to further cut the calorie content as well as fat and sugar consumption is to control portion size. Cutting the pie into 12 servings rather than the standard 8 still allows for a somewhat generous slice (in fact, a slightly bigger slice than I got when splitting the restaurant dessert with a friend, which I sometimes did). Below, I’ve provided nutrition information for a smaller slice (12 servings per pie) and a larger slice (8 servings per pie).
Note: I’ve included brand names for some of the ingredients I use because of the marked differences in taste and quality between the various fat-free and sugar-free products. These are the brands that have worked best for me in terms of flavor, and which don’t just replace fat content by increasing sugar content. I always have to watch for this when using reduced-fat products.
8-inch pre-made Oreo pie crust
8-ounce package fat-free Philadelphia cream cheese
8-ounce package fat-free Philadelphia cream cheese
½ cup peanut butter
Small (1 ounce) package Jell-o brand sugar-free vanilla pudding mix
1 cup fat-free (skim) milk
1 cup sugar-free Cool Whip whipped topping
½ of 15-ounce container Pillsbury sugar-free chocolate fudge frosting
8.8-ounce bag Reese’s sugar-free miniature peanut butter cups
Prepare pudding according to package instructions but using only one cup of milk. Add whipped topping and stir until blended.
Add cream cheese and peanut butter. Blend thoroughly in a food processor or blend using a food processor stick. (You may wish to add the cream cheese a small chunk at a time or soften it in the microwave oven about 30 seconds to one minute to make the blending process easier.)
Spoon mixture evenly into pie crust and refrigerate at least four hours until pie filling is firm. Or place in the freezer for about a half hour.
Soften frosting by placing in the microwave oven for up to 30 seconds and then stirring. Spread the frosting evenly over the cheesecake.
Chop the peanut butter cups and sprinkle over the top.
Servings: 12 | Calories: 335 | Carbohydrates: 44 g | Protein: 8 g | Fat: 20 g | Saturated fat: 2 g | Cholesterol: 4 mg | Sodium: 400 mg | Potassium: 143 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1% | Vitamin C: 0% | Calcium: 2% | Iron: .5%
Servings: 8 | Calories: 502 | Carbohydrates: 66 g | Protein: 12 g | Fat: 30 g | Saturated fat: 4 g | Cholesterol: 6 mg | Sodium: 600 mg | Potassium: 215 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 2% | Vitamin C: 0% | Calcium: 3% | Iron: 1%
Pozole is a traditional Mexican soup made with hominy, meat (usually pork or chicken) and lots of delicious seasonings.
As anyone who regularly follows my blog knows, I’m always looking for ways to sneak more wholesome stuff like vegetables and fiber into my diet while ditching the bad stuff like added salt and sugar.
So I’ve created a variation on this favorite that reduces both calories and carbs, features extra veggies and eliminates added salt without sacrificing a bit of the flavor. It’s also gluten-free (be sure to check the label on the hominy). If you omit the chicken and substitute low-sodium vegetable broth for the chicken broth, it can even be made vegetarian.
This recipe makes about 10-12 cups of soup and is perfect for batch cooking. The soup can be frozen for up to three months.
2 large boneless, skinless chicken breasts, diced
1 32-ounce carton low-sodium chicken broth
1 tablespoon oregano
1 tablespoon ground cumin
1 teaspoon basil
1/2 teaspoon black pepper
3 tablespoons lime juice
3 bay leaves
3 whole cloves
2½ teaspoons chopped garlic cloves
2 small zucchini or yellow squash, sliced and quartered
4-5 stalks of celery, sliced
4-5 carrots, sliced
Medium green pepper, quartered and sliced
Medium onion, quartered and sliced
1 16-ounce can white or golden hominy (pozole)
Stir together the oregano, cumin, basil and black pepper in a small bowl.
Add the chicken, blended spices, lime juice, bay leaves, garlic and cloves to the broth and bring to a boil. Reduce heat and allow to simmer.
While the soup is simmering, chop/slice the squash, celery, carrots, onion and pepper and add to the mixture.
Add 4-5 cups of water, or until the soup is of desired thickness.
Continue to simmer for about a half hour, or until vegetables reach desired softness (slightly al dente) and chicken is completely cooked.
Add the hominy when the vegetables are nearly cooked through.
Serving size: 1 cup | Calories: 75 | Carbohydrates: 8 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 25 mg | Sodium: 130 mg | Potassium: 372 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 85% | Vitamin C: 30% | Calcium: 2% | Iron: 3%