Food TV: Inspiring Healthy Cooking (cont.)
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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