Food TV: Inspiring Healthy Cooking (cont.)
"The quickest way to culinary boredom and ordering takeout is by preparing and eating the same food all the time," says Krieger.
For inspiration, treat yourself to an afternoon of food television -- or surf the Internet for online cooking demos.
Recipes for Inspiring Healthy Cooking
Here are some camera-ready recipes from the chefs who spoke with WebMD:
Basil Quinoa with Red Bell Pepper
WebMD Weight Loss Clinic Members: Journal one serving as 1/2 cup starchy foods without fat.
With quinoa playing the starring role, nutrients abound in this full-flavored side dish. A great addition to any dinner, this dish goes especially well with a crisp salad. To make ahead, prepare as directed, except do not sprinkle with sunflower seeds. Cover and chill for up to 6 hours. Sprinkle with sunflower seeds before serving.
1 cup lightly packed fresh basil leaves
*Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To make 2 cups cooked quinoa, in a fine strainer rinse .2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.
Yield: 8 servings
Per serving: 123 cal., 7 g total fat, (1 g sat. fat), 1 mg cholesterol, 115 mg sodium, 13 g carbohydrates, 2 g fiber, 4 g protein. Exchanges: 1 starch, 1 fat.
From the upcoming Sonoma Diet Cookbook (Meredith Books). Republished with permission from the publisher.
Weight Loss Clinic Members: Journal one serving as 1/4 cup starchy foods or legumes without fat + 1 serving lean meat without fat.
Chipotle salsa gives this excellent, easy chili a smoky flavor that's hard to beat.
2 pounds ground sirloin
Yield: 6 to 8 servings
Per serving: 212 calories, 26 g protein, 14 g carbohydrate, 6 g fat, 2 g sat. fat, 2 g fiber, 60 mg cholesterol, 794 g sodium. % calories from fat: 24%. Exchanges: 3 lean meat, 1 starch.
From The New Holly Clegg Trim & Terrific Cookbook (Running Press, April 2006). Republished with permission from the publisher.
Pork Au Poivre
WebMD Weight Loss Clinic Members: Journal one serving as 4 oz. lean and moderate fat meat with 1 teaspoon sauce.
1 1/4-pound pork tenderloin
Yield: Four 4-oz. servings
Per serving: 235 calories; 10 grams fat; 3 grams sat fat; 30 grams protein, and 2 grams carbohydrates.
Recipe republished with permission from Ellie Krieger, RD, host of Food Network's Healthy Appetite.
Published November 3, 2006.
SOURCES: Connie Gutterson, RD, PhD, author, The Sonoma Diet; nutrition instructor, Culinary Institute of America. Liz Weiss, MS, RD, co-author, The Moms' Guide to Meal Makeovers. Holly Clegg, author, The New Holly Clegg Trim and Terrific Cookbook. Ellie Krieger, host, Healthy Appetite TV show; author, Small Changes, Big Results.
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