So I’ve been on the look out for recipes that are lower in calories and fat but don’t list any processed or low-fat stuff in the ingredients list. It’s been an interesting hunt. One of the first places I looked was in Cook’s Illustrated’s collection of “lighter” recipes. I found only one that really appealed to me, the above pictured Light Chicken Chili.
At first I was quite skeptical since the entire recipe calls for but 1 teaspoon of vegetable oil, but a long list of my favorite ingredients, including 3 types of fresh chiles, convinced me the recipe would turn out delicious. And it really did. I’m not going to post the recipe since it’s behind Cook’s Illustrated’s pay wall, but the website says it’s from their book The Best Light Recipe, which clearly I’m going to need to buy.
In the comments, I’d love to know your suggestions for sources for great healthy recipes, whether it’s a blog, web site, magazine or book. I need all the help I can get.
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I’ve really been enjoying Cooking Light since January of this year. I’ve had a back and forth relationship with them over the years (my Mom buys me a subscription), and was actually about to cancel it last year because I didn’t like the way it was going. But I think they got a new editor or something, but there’s been much more of an emphasis on seasonal cooking, sustainable fish, etc. etc. They’re not perfect (how many fish recipes with salsa can you print?) but it’s a good source of ideas. I made this one last week and loved it, though it was a bit higher in points than I expected. (http://recipesbymissy.wordpress.com/2010/07/19/honey-wine-braised-chicken-thighs-w-mustard-greens/).
My ritual is to look through the recipes when I get the magazine, jot down the ones I’m interested in, and then use their nutritional info to figure out the WW points for each all at once – I’ve got a file going since Jan. That way it’s convenient for meal planning each week.
Thanks, Missy! That looks very good. I added it to my own to-make file.
I have a collection of blogs that I follow that I’ve labeled “Fit Food”. Not all of them have really stand-out looking recipes, but some of them do: http://cheaphealthygood.blogspot.com/
http://ohsheglows.com/
http://www.thefrontburnerblog.com/
and http://www.katheats.com/
Happy hunting!
You must try “The New American Plate.” http://amzn.com/0520242343
I bought it when it came out about five years ago, and it’s been my bible for healthy, whole food cooking. The recipes have earned rave reviews. Includes nutrition info for easy pt. calculation. I second the cooking light recommendation.
A friend of mine LOVES Ellie Krieger’s books. Worth checking out.
I love the Tofu Provencal recipe in the WW cookbook, Great Cooking Every Day. Whenever I make it, I lose weight that week. Also, I visit these blogs regularly, and I find delicious, sensible recipes. http://www.skinnytaste.com/ (this one gives WW points!) and http://kalynskitchen.blogspot.com/
Hope this helps.
My favorite book for lowfat recipes using REAL ingredients is The Little Black Apron. The recipes are easy (for kitchen novices like myself) but full of flavor. Every recipe yields one serving, unless noted, so definitely keep that in mind if you get the book.
I also own one of the HungryGirl books… which I sometimes like to laugh at. Practically every recipe includes a processed food or random ingredient being substituted for another item (i.e., tofu shirataki instead of reg or whole wheat pasta – ick).
There is a Weight Watchers thread on eGullet that is PACKED with good info. Recipes galore. And I have The Best Light Recipe, which is generally excellent — plus I just love reading the Cook’s Illustrated style, which makes a recipe for banana bread into a multipage treatise on sugars and dairy products and how they all differ alone and in combination and yadda yadda yadda.
Jael, I never thought to look on eGullet but you can bet I’m headed there now! Thanks for the tip.
Funnily enough, I just alter some of the recipes you post, as you have been doing. My favorite one still (which we ate tonight after I panicked because I couldn’t find the recipe and headed to WIWT to find it again) was the nutty pasta – I keep the measurements of the nuts and oil the same and just add more pasta, and I always make a big ‘ol veggie on the side (tonight was broccoli, which was picked from my garden this afternoon). We end up with probably 4 meals in all, slightly lower-cal than your original estimate, and Will and I have dinner for a second night. I’ve done that to a few things of yours, and they’ve worked out just great!