Skillet suppers are a sentimental favorite, and they are easy on the cook, but fresh ingredients beat those sold in a box. Try The Star’s Eating for Life recipe for Southwestern Chicken and Rice Skillet Meal, which offers a healthy dose of fiber.
Tomatoes Provencal showcases the ingredients important in southeast France. Our version uses fresh rather than dried herbs and whole-wheat bread crumbs. Serve them as a side dish or as a centerpiece at brunch.
Salt and watermelon may not seem like a natural pairing but they work well in The Star’s Watermelon Salad With Cucumber, Feta and Mint. This Eating for Life recipe is simple, easy to make and helps with hydration.
Infused waters are hot at supermarkets and bars. Easy DIY infusions add complex flavors to simple syrup, vinegar or alcohol. Prepare our base recipes then add botanicals to create three refreshing summer flavors: Cool and Caliente, Asian Artisan or Berry Good.
These antioxidant-rich blueberry muffins don’t need a pat of butter. They get their moist crumb from Greek yogurt, as well as extra fiber from white whole-wheat flour. Use mini muffin pans for portion control.
Modern chopped salads are less messy and distribute the ingredients better than tossed salads. But they’re often quite expensive at restaurants and supermarkets. Make The Star’s Italian Chopped Salad With Pasta and save money while practicing your knife skills.
Pork and beans — plus a passel of culinary cousins such as baked beans, Boston baked beans and cowboy beans — has been an American pantry staple since the 1880s. The Eating for Life recipe upgrades the classic American comfort food with leaner pork and higher quality ingredients.
Ellen Changho-Roxas of Leawood shares her recipe for Filipino-style egg rolls. The food of the Philippines is influenced by Chinese, Thai, Vietnamese and Spanish cuisnes. Her egg rolls can be frozen for later use.