Recipes by Maggie Lyon / Photos by Quincy Street Kitchen / Food Styling by Sara Bartus
This lighter take on the traditional party appetizer gets more colorful with veggies and tomatoes
Ingredients:
6 hard-boiled eggs, peeled
¼ cup low-fat plain Greek yogurt
1 teaspoon Dijon mustard Salt and pepper to taste
â…› teaspoon smoked paprika
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
2 tablespoons minced celery
12 thin slices cherry tomato
1 teaspoon fresh dill leaves
Directions: Cut eggs lengthwise in half. Remove yolks and place in medium bowl; mash with fork.
Stir in yogurt, mustard, salt, pepper and paprika, followed by the bell pepper, onion and celery.
Fill whites with egg yolk mixture, heaping mixture slightly. Top each filled egg with one slice of tomato and a small piece of dill. Cover and refrigerate up to 24 hours.
Serves 12. Calories: 41, Total fat: 2g, Saturated fat: 1g, Cholesterol: 108mg, Sodium: 71mg, Carbs: 1g, Dietary fiber: 0g, Sugar: 0g, Protein: 4g
All the soul-warming elements of chicken and noodles are brought to life in this soup
2 quarts water
2 bone-in split chicken breasts, skin removed (2¼ lbs)
1 tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 tablespoon white whole wheat flour
4 cups uncooked medium egg noodles (8 oz)
2 tablespoons chopped fresh parsley, if desired
Directions: In a 5-quart saucepan, combine water and chicken. Bring to a boil over medium-high heat; reduce heat and simmer 30–35 minutes, until chicken is cooked through (at least 165°F in center).
Transfer chicken to a cutting board. Let the chicken cool slightly, then shred and discard bones. Strain the broth that’s left in the pan into a heatproof bowl; wipe out the pan.
In the same pan, heat oil over medium-high heat. Add onion, carrot, celery, salt, pepper and poultry seasoning to oil in pan; cook 5–7 minutes, stirring frequently, until vegetables begin to brown on edges.
Stir in flour and cook 1 minute. Stir in reserved chicken broth; heat to boiling. Stir in egg noodles and cooked chicken; return to boiling. Reduce heat; simmer uncovered and cook noodles per package instructions, stirring occasionally, until noodles are tender and liquid is thickened slightly.
Stir in parsley, or sprinkle on top of individual servings.
Serves 6. Calories: 396, Total fat: 8g, Saturated fat: 2g, Cholesterol: 120mg, Sodium: 492mg, Carbs: 31g, Dietary fiber: 2g, Sugar: 2g, Protein: 47g
This simple staple has less fat while still delivering the creamy, cheesy, crunchy-topped side dish we all know and love
8 oz uncooked elbow macaroni noodles (1¾ cups)
6 tablespoons butter, divided
¼ cup white whole wheat flour
½ teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cups skim milk
2 cups shredded reduced-fat sharp cheddar cheese (8 oz), divided
¾ cup plain panko breadcrumbs
Directions: Heat oven to 350°F. Coat a 2-quart casserole dish with cooking spray. Cook and drain macaroni as directed on package.
While the macaroni is cooking, melt 4 tablespoons of the butter in a 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, for 1 minute, or until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 1½ cups of the cheese, until melted. Remove from heat.
Stir macaroni noodles into cheese sauce. Pour into prepared casserole dish.
Place remaining ½ cup of cheese and panko in medium bowl. Melt remaining 2 tablespoons of butter and stir into the panko mixture. Sprinkle over the macaroni and cheese mixture. Bake uncovered 22–26 minutes or until topping is crispy and casserole is bubbly.
Serves 10. Calories: 264, Total fat: 12g, Saturated fat: 7g, Cholesterol: 35mg, Sodium: 412mg, Carbs: 27g, Dietary fiber: 1g, Sugar: 4g, Protein: 11g
No-Bake Lemon Icebox Pie. To get this bonus recipe, click here.
