Our mac-and-cheese makeover wins raves of approval, having
all the comfort and great taste of its predecessors with a
substantially more healthful profile. It uses whole-wheat pasta
and includes a colorful layer of spinach.
Using basic canned goods and a few other staples, you can
make this comforting soup in just minutes. The trick to achieving
a full-bodied homemade flavor from canned chicken broth is to
freshen it up with a handful of herbs, some...
EatingWell reader Sidra Goldman of Washington, D.C.,
contributed this fresh-tasting whole-wheat pasta recipe. Lemon
zest accents the basil beautifully.
Crumbled tofu replaces the ricotta in our Italian-style
For a satisfying last-minute supper, it's hard to beat a
sweet potato zapped in the microwave. The fragrant filling of
beans and tomatoes adds protein.
Not only is this ultra-creamy version of mac-and-cheese
nearly as fast as the boxed variety, but your family will be able
to pronounce every ingredient. If they aren't broccoli fans,
substitute a frozen vegetable of your choice.
This is not the greasy Lo Mein of your favorite Chinese
take-out, it tastes even better. Plus you get plenty of nutrients
with the addition of edamame, a great vegetarian protein
The flavors of Italy are best expressed in simplicity: a
dash of spices, a little oil and dinner's on the table in
minutesespecially if you use frozen spinach and frozen
ravioli or tortellini.
Everyone knows tortellini make a quick weeknight pasta
dinner - but they also add substance that turns this quick
vegetable soup into a meal. One caveat: Read the label carefully;
avoid pasta products made with hydrogenated oils...
Alfredo di Lello, the Roman restaurateur who created his
signature sauce in the 1920s, might be startled to find this
streamlined version that still tastes rich enough to satisfy
those deep creamy-pasta cravings. The addition of...