Healthy Dairy & Lactose-Free Recipes | Taste Recipes

Deviled Potatoes

Nancy Mock — Thu, 01 May 2025 05:58:25 +0000

Ingredients

12 baby red or yellow potatoes
1 teaspoon salt
1/2 cup mayonnaise
2 tablespoons dill pickle relish
4 teaspoons Dijon mustard
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Fresh parsley or chives, minced
Paprika, for garnish

Directions

Place whole potatoes in a stock pot; fill with just enough cold water to cover potatoes. Stir in salt. Set heat to high; bring to a boil. Once boiling, reduce heat to medium-high; boil potatoes until tender enough to pierce with a fork, about 12-13 minutes. Drain; let potatoes rest until cool enough to handle.
While the potatoes cook, combine mayonnaise, relish, mustard, seasoned salt, pepper and Worcestershire in a small bowl. Set aside.
Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers; add potato to the bowl with the dressing. Set potato skins on a large platter. With a fork or potato masher, mash the cooked potato and dressing together until blended and smooth.
Fill each potato skin with 1-2 teaspoons potato filling. Alternatively, for a fancier presentation, scoop the potato filling into a piping bag set with a wide tip; pipe the filling into the potato shells.
Arrange the deviled potatoes on a serving platter. Sprinkle with minced fresh parsley or chives and garnish with paprika, if desired. Serve at room temperature or chilled.

Nutrition Facts

2 potato halves: 194 calories, 13g fat (2g saturated fat), 7mg cholesterol, 877mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

Red Cabbage Salad

Sharon Lehman, RDN — Fri, 11 Apr 2025 19:33:09 +0000

Ingredients

DRESSING:
1/4 cup cider vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/3 cup olive oil
SALAD:
1 medium head red cabbage, shredded (about 8 cups)
1 medium apple, shredded
1 medium carrot, shredded
1/2 cup chopped pecans

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Directions

In a large bowl, whisk together vinegar, mustard, honey, garlic, salt, pepper and onion powder. Whisk in olive oil until emulsified. Stir in cabbage, apple, carrot and pecans. Cover; refrigerate until ready to serve.

Nutrition Facts

3/4 cup: 126 calories, 9g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein.

Campari Spritz

Kate McKiernan — Tue, 15 Apr 2025 20:55:30 +0000

Ingredients

Ice cubes
2 ounces Campari liqueur
3 ounces Prosecco
1 ounce club soda
Orange slices, for garnish

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Directions

Fill a wine glass three-quarters full with ice. Pour Campari over ice; top with Prosecco and club soda. Garnish with an orange slice; serve with a straw.

Nutrition Facts

1 cocktail: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

Braised Cabbage

Sharon Lehman, RDN — Wed, 02 Apr 2025 03:32:39 +0000

Ingredients

2 tablespoons olive oil or butter
1/2 medium head cabbage (about 5 cups), chopped
1/2 medium onion, chopped
2 medium carrots, chopped
1 cup reduced-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon caraway seeds, optional

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Directions

Heat oil in a Dutch oven over medium heat. Add cabbage, onion and carrots; cook 4-5 minutes or until slightly soft. Stir in chicken broth, vinegar, salt and pepper; bring to a simmer.
Cover; reduce heat to medium-low. Simmer until tender, 20-25 minutes. Stir in sugar, red pepper flakes and if desired, caraway seeds.

Nutrition Facts

3/4 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 775mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein.

Boiled Cabbage

Susan Bronson — Mon, 31 Mar 2025 05:55:42 +0000

Ingredients

1 medium head cabbage, cut into wedges
6 cups reduced-sodium chicken broth or water
1/4 cup butter
2 teaspoons salt
1 teaspoon coarsely ground pepper

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Directions

Place cabbage wedges in a Dutch oven; cover with chicken broth or water. Bring to a boil over high heat. Cover; reduce to a simmer over medium-low heat. Cook 15-20 minutes or until cabbage is tender. Drain. Add butter to the pot; season with salt and pepper. Toss until butter melts and coats cabbage.

Nutrition Facts

3/4 cup: 53 calories, 4g fat (2g saturated fat), 10mg cholesterol, 437mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

Lemon Poppy Seed Cookies

Molly Allen — Tue, 25 Mar 2025 05:54:47 +0000

Ingredients

COOKIES:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 large egg, room temperature
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons poppy seeds
GLAZE:
1-1/2 cups confectioners' sugar
6 tablespoons lemon juice
1-1/2 teaspoons poppy seeds

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Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.

Nutrition Facts

1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.

Tofu Scramble

Suzanne Podhaizer — Mon, 24 Mar 2025 00:46:57 +0000

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms
1 medium sweet pepper, sliced
1 small onion, chopped
1/2 teaspoon salt
1 teaspoon nutritional yeast
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon Indian black salt (Kala Namak)
1/4 teaspoon pepper
1 pound firm tofu, drained and cubed
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon water

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Directions

Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.

Nutrition Facts

1 serving: 160 calories, 9g fat (1g saturated fat), 0 cholesterol, 993mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 11g protein.

Orange Marmalade

Suzanne Podhaizer — Sun, 23 Mar 2025 05:54:45 +0000

Ingredients

2 large navel oranges, halved
1 medium lemon, halved
3-1/2 cups water
3-1/2 cups sugar

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Directions

Squeeze oranges and lemon juice into a bowl; set aside. Place fruit halves and water in a large saucepan. Bring to a boil; reduce heat to medium. Simmer 30 minutes, stirring occasionally. Turn off the heat; let sit 1 hour. Transfer to a blender or food processor; pulse until roughly chopped. Return mixture to the saucepan; add reserved fruit juice and sugar. Simmer over medium-low heat, stirring occasionally at first. As the temperature of the mixture rises above the boiling point, stir constantly until it reaches 220° on a candy thermometer. Pour into heat-proof glass jars; let completely cool.

Nutrition Facts

1 serving: 292 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 75g carbohydrate (74g sugars, 1g fiber), 0 protein.

Baked Chicken Legs

Sharon Lehman, RDN — Fri, 21 Mar 2025 14:54:51 +0000

Ingredients

2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 pounds chicken leg quarters
2 tablespoons olive oil

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Directions

Preheat oven to 425°. In a large bowl, combine salt, paprika, garlic powder, onion powder, pepper and thyme. Brush chicken legs with olive oil; roll each into spice mixture so legs are coated. Place on foil-lined baking sheets. Bake until internal temperature of chicken reaches 165°, 35-40 minutes.

Nutrition Facts

6 ounces cooked chicken: 316 calories, 22g fat (5g saturated fat), 95mg cholesterol, 1264mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 28g protein.

Coconut Curry Chicken

Susan Bronson — Fri, 21 Mar 2025 05:55:06 +0000

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs
4 cups reduced-sodium chicken broth
1 cup coconut milk
1 tablespoon cornstarch
3 tablespoons lime juice
Hot cooked rice, for serving
Chopped peanuts, cilantro and lime wedges for serving

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Directions

Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

Nutrition Facts

1 serving: 348 calories, 22g fat (10g saturated fat), 101mg cholesterol, 934mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 31g protein.

Maple Granola with Dried Fruit

Taste Recipes Editorial Team — Thu, 20 Mar 2025 01:34:29 +0000

Ingredients

3 cups old-fashioned oats
1/2 cup unsalted sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup slivered almonds
1/2 teaspoon flaked sea salt
3/4 cup maple syrup
3/4 cup packed brown sugar
1/4 cup coconut oil
1/2 teaspoon vanilla extract
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried blueberries

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Directions

Preheat oven to 300°. In a large bowl, combine oats, sunflower and pumpkin seeds, coconut, walnuts, almonds and salt.
In a small saucepan, combine maple syrup, brown sugar and coconut oil. Cook over medium heat until sugar is dissolved, 3-4 minutes. Remove from heat; add vanilla. Pour over oat mixture; stir to coat.
Spread evenly onto a foil-lined 15x10x1-in. baking pan. Bake until crisp, 35-40 minutes, stirring halfway. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

Nutrition Facts

1/2 cup: 237 calories, 10g fat (4g saturated fat), 0 cholesterol, 73mg sodium, 35g carbohydrate (22g sugars, 3g fiber), 4g protein.

Buckeye Brownies

Sharon Lehman, RDN — Wed, 19 Mar 2025 20:39:53 +0000

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
1/2 cup butter plus 6 tablespoons butter, divided
1 cup creamy peanut butter
2 cups confectioners' sugar
6 ounces semisweet or dark chocolate chips

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Directions

Prepare and bake brownie mix in a greased 13x9-in. baking pan according to package directions. Let cool.
In a large microwaveable bowl, microwave 1/2 cup butter and peanut butter on high 30-60 seconds or until butter has melted. Stir in confectioners' sugar; spread over cooled brownies.
In another large microwaveable bowl, microwave remaining 6 tablespoons butter and chocolate chips on high in 30 second increments, stirring between each, until melted. Spread over brownies. Let cool; cut into squares.

Nutrition Facts

1 piece: 310 calories, 21g fat (8g saturated fat), 34mg cholesterol, 168mg sodium, 29g carbohydrate (23g sugars, 1g fiber), 4g protein.

Muhammara

Suzanne Podhaizer — Thu, 20 Mar 2025 06:00:01 +0000

Ingredients

2 jars (12 ounces each) roasted red peppers, drained
2 garlic cloves
1 cup walnuts
1/3 cup dry bread crumbs
2 tablespoons extra virgin olive oil
1-1/2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon cayenne or Aleppo pepper
Minced fresh mint or parsley, optional
Pita chips

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Directions

Place first eight ingredients in a blender; cover and process until blended. Garnish with mint or parsley, if desired. Serve with pita chips.

Nutrition Facts

2 tablespoons: 54 calories, 4g fat (0 saturated fat), 0 cholesterol, 115mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

Maqluba

Saghar Setareh — Mon, 31 Mar 2025 05:55:22 +0000

Ingredients

1 large russet potato, sliced
1 large eggplant, sliced
2 teaspoons salt, divided
1 teaspoon pepper
1/2 cup ghee or canola oil, divided
1 large onion, sliced
2 pounds lamb stew meat, cut into 1-in cubes
1 teaspoon whole peppercorns
3 green cardamom pods
1/2 teaspoon cumin seeds
2 cinnamon sticks (3 inches)
2 bay leaves
1 pinch ground turmeric
1 large tomato, sliced
2 cups uncooked basmati rice
Toasted slivered almonds
Minced fresh parsley

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Directions

Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Candied Lemon Slices

Val Goodrich — Tue, 18 Mar 2025 18:51:41 +0000

Ingredients

5 cups water, divided
1 cup sugar
2 medium lemons, sliced 1/4-in. thick

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Directions

In a large saucepan, bring 4 cups water to a boil. Add lemon slices; cook, uncovered, 2-3 minutes. Remove lemon slices and immediately drop into ice water. Drain and pat dry.
In same clean saucepan, combine sugar and 1 cup water. Bring to a boil, then reduce to a simmer; stir until sugar has dissolved, 3-4 minutes. Add lemon slices. Simmer on medium-low, uncovered, until lemon slices are translucent, 30-35 minutes. Remove lemon slices with a slotted spoon; line in a single layer on a 15x10x1-in. sheet pan lined with parchment paper; discard liquid. Let dry overnight. Store in an airtight container.
If desired, toss dried slices in additional sugar. Let dry 2-3 days on baking sheets. For crisp slices, dehydrate according to manufactures' directions.

Nutrition Facts

1 lemon slice: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.

Keto Waffles

Sharon Lehman, RDN — Tue, 18 Mar 2025 13:05:58 +0000

Ingredients

1/2 cup coconut milk
1/4 cup coconut oil, melted
4 large eggs
1 teaspoon vanilla extract
1-1/2 cups almond flour
2 tablespoons granulated monk fruit or stevia sugar substitute
1 teaspoon baking powder
1/4 teaspoon salt

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Directions

In a large bowl, whisk together coconut milk, coconut oil, eggs and vanilla extract. Whisk in almond flour, sugar substitute, baking powder and salt.
Preheat a waffle iron; grease with cooking spray. Pour 1/2 cupfuls of batter into waffle iron; cook according to manufacturer's directions. Repeat with remaining batter.

Nutrition Facts

1 waffle: 320 calories, 26g fat (13g saturated fat), 124mg cholesterol, 231mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 13g protein.

Copycat Taco Bell Cinnamon Twists

Nancy Mock — Tue, 18 Mar 2025 05:54:16 +0000

Ingredients

Oil for deep-fat frying
1/2 cup sugar
2 tablespoons ground cinnamon
4 ounces spiral duros (about 1 overflowing cup)
Pinch salt

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Directions

Pour oil into a large pot, Dutch oven or deep fryer to a depth of 2-3 in. Heat oil over medium-high heat until it reaches 350° on a digital thermometer.
While the oil heats, stir sugar and cinnamon together in a small bowl; set aside. Line a cooling rack with paper towels.
Using a slotted spoon, place a scoop of duros into the hot oil; once the duros float, cook 10-15 seconds or until duros are completely puffed and crisp. Use the slotted spoon to remove from the oil; transfer to the paper towel-lined rack. Repeat this step with the remaining duros, checking the oil temperature between batches to be sure it remains at 350°.
While still warm, transfer fried duros to a large bowl; sprinkle the cinnamon sugar mixture on top. Use a large spoon to toss the duros until completely coated.
Serve the cinnamon twists immediately. To store them, transfer the cooled twists to a sealed container. Store them at room temperature for 3-4 days.

Nutrition Facts

1 serving: 223 calories, 10g fat (1g saturated fat), 0 cholesterol, 26mg sodium, 33g carbohydrate (17g sugars, 3g fiber), 3g protein.

BLTs

Val Goodrich — Mon, 10 Mar 2025 15:53:53 +0000

Ingredients

8 bacon strips
8 slices white bread, toasted
1/3 cup mayonnaise
2 medium tomatoes, sliced 1/2-in. thick
1/4 teaspoon salt
1/4 teaspoon pepper
4 large lettuce leaves

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Directions

Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.

Nutrition Facts

1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.

Vegan Red Beans and Rice

Julie Laing — Sat, 08 Mar 2025 05:54:01 +0000

Ingredients

1 pound dried red beans
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme
6 cups vegetable broth
2 bay leaves
6 to 8 cups hot cooked rice
Hot pepper sauce
Thinly sliced green onions

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Directions

Rinse and sort beans; soak according to package directions.
In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

Fairy Bread

Lauren Habermehl — Wed, 19 Mar 2025 05:54:40 +0000

Ingredients

2 tablespoons butter, softened
4 slices white bread
1/4 cup rainbow nonpareil sprinkles

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Directions

Spread 1/2 tablespoon butter on each slice of bread, leaving a thin border around the edges.
Place bread slices, butter-side up, onto a cutting board. Spoon 1 tablespoon rainbow nonpareil sprinkles on each slice of bread; press into an even layer. Cut each fairy bread slice on a diagonal to create four small triangles. Serve.

Nutrition Facts

1 serving: 174 calories, 7g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.

Vegan Collard Greens

Suzanne Podhaizer — Fri, 07 Mar 2025 05:54:35 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound collard greens
1 tablespoon cider vinegar
Dash hot pepper sauce

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Directions

In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add vegetable broth and water; bring to a boil. Add salt, paprika and crushed pepper flakes; stir to combine. Reduce heat to medium.
Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; simmer until tender, 45-60 minutes longer, stirring occasionally. Add cider vinegar and hot sauce before serving.

Nutrition Facts

1/2 cup: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 3g protein.

Gluten-Free Angel Food Cake

Val Goodrich — Thu, 06 Mar 2025 19:36:41 +0000

Ingredients

1-1/2 cups large egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
1/4 cup cornstarch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream and mixed fresh berries, optional

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Directions

Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.

Nutrition Facts

1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.

Espresso Brownies

Kate McKiernan — Thu, 06 Mar 2025 05:54:02 +0000

Ingredients

1 cup sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
1 tablespoon instant espresso powder
2-3/4 cups dark chocolate chips, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

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Directions

Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and instant espresso; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
Lifting with parchment, remove from pan. Cut into squares.

Nutrition Facts

1 brownie: 531 calories, 28g fat (18g saturated fat), 89mg cholesterol, 259mg sodium, 71g carbohydrate (55g sugars, 4g fiber), 8g protein.

Over-Easy Eggs

Val Goodrich — Fri, 28 Feb 2025 14:01:38 +0000

Ingredients

1 tablespoon butter
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

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Directions

Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

Ground Turkey Tacos

Sharon Lehman, RDN — Mon, 31 Mar 2025 20:12:39 +0000

Ingredients

1 pound lean ground turkey
2 teaspoons oil
1 (1-1/4 ounces) reduced-sodium taco seasoning
3/4 cup water
8 soft tortillas or taco shells
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 cup pico de gallo
1 medium ripe avocado, peeled and chopped

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Directions

In a large nonstick skillet, heat oil over medium heat; add turkey and cook until no longer pink, breaking into crumbles. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer until sauce has thickened, stirring often, 3-4 minutes.
Fill each taco shell with 1/4 cup turkey mixture. Serve with cheese, lettuce, pico de gallo and avocado.

Nutrition Facts

2 tacos: 557 calories, 27g fat (9g saturated fat), 93mg cholesterol, 1333mg sodium, 44g carbohydrate (6g sugars, 5g fiber), 38g protein.

Alabama Chicken Stew

Kim Wehby — Tue, 04 Mar 2025 06:53:24 +0000

Ingredients

STOCK:
1 (4 pounds) whole chicken, neck and gizzards removed
1 medium sweet onion, quartered
2 large carrots, cut into chunks
2 celery ribs, cut into chunks
3 garlic cloves, unpeeled, crushed
8 cups cold water
STEW:
3 medium potatoes, peeled and cut into 1/2-in. chunks
1 medium sweet onion, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 bag (10 ounces) frozen corn (about 1-3/4 cups)
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
Hot pepper sauce, for serving

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Directions

To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.

Nutrition Facts

1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.

Vegetarian Lox

Taste Recipes Editorial Team — Thu, 27 Feb 2025 22:16:18 +0000

Ingredients

4 large carrots
2 tablespoons sugar
1 tablespoon smoked paprika
1-1/4 teaspoons salt
1 teaspoon garlic powder
2-1/2 teaspoons furikake
4 cups water
1/2 teaspoon liquid smoke
Bagels, cream cheese, red onion, capers and dill

Text Ingredients

Directions

Peel and thinly slice carrots lengthwise into 1/4-in wide strips, then cut into 2-3-in. pieces.
In a large saucepan, combine water, sugar, paprika, furikake, salt and garlic powder. Bring to a boil, add carrots. Reduce heat, simmer until carrots are tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid.
Add carrots and reserved cooking liquid to a container or resealable bag, add liquid smoke. Cover and refrigerate four hours or overnight.
Strain before using; serve on bagels with cream cheese, red onion, capers and dill.

Nutrition Facts

1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

Tofu and Veggie Buddha Bowl With Miso Dressing

Taste Recipes Editorial Team — Thu, 27 Feb 2025 22:14:50 +0000

Ingredients

MISO DRESSING:
4 tablespoons white miso paste
4 tablespoons rice vinegar
4 teaspoons toasted sesame oil
3 teaspoons mirin (sweet rice wine)
1 to 2 teaspoons garlic chili oil or chili crunch
1 teaspoon soy sauce
TOFU BOWL:
4 small bunches baby bok choy
5 tablespoons olive oil, divided
3 packages (7 ounces each) teriyaki flavored tofu, cubed
2 cups shredded cabbage
8 ounces Shimeji or Enoki mushrooms, trimmed
4 cups cooked brown rice
1/2 cup julienned daikon radish
1 cup sliced radishes
1 cup julienned carrot
2 tablespoons sesame seeds, toasted, optional
Salt and freshly ground black pepper to taste

Text Ingredients

Directions

In a small bowl, whisk together dressing ingredients until well combined; set aside.
In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.

Nutrition Facts

1 bowl: 805 calories, 34g fat (5g saturated fat), 0 cholesterol, 2203mg sodium, 100g carbohydrate (27g sugars, 19g fiber), 36g protein.

Strawberry Agua Fresca

Taste Recipes Editorial Team — Thu, 27 Feb 2025 22:12:31 +0000

Ingredients

4-1/2 cups water, divided
2/3 cup sugar
1 pound fresh strawberries, hulled
1/4 cup fresh lime juice

Text Ingredients

Directions

In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat and cool completely.
Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve; discard seeds.
Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least 2 hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

Cabbage and Broccoli Stir Fry

Taste Recipes Editorial Team — Thu, 27 Feb 2025 22:08:13 +0000

Ingredients

2 tablespoons white miso paste
2 tablespoons maple syrup
2 tablespoons butter, melted
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
1-1/2 pounds napa cabbage, cut into 2-in. pieces
1 bunch broccoli, stems and florets separated and chopped
1 large carrot, shredded
6 garlic cloves, roughly chopped
1 cup bean sprouts
1 tablespoon chopped green onions
2 teaspoons black sesame seeds

Text Ingredients

Directions

In a small bowl, whisk first 7 ingredients until well combined.
In a large skillet or wok, heat oil over medium-high heat. Add cabbage and broccoli stems; stir-fry until golden brown, 4-5 minutes. Add broccoli florets, carrots and garlic; cook until vegetables are crisp-tender, 3-5 minutes longer.
Stir sauce mixture and add to pan. Toss to coat vegetables; cook until sauce has slightly thickened, 1-2 minutes. Add bean sprouts and green onion. Sprinkle with sesame seeds; serve immediately.

Nutrition Facts

1-1/2 cups: 295 calories, 18g fat (5g saturated fat), 15mg cholesterol, 1680mg sodium, 28g carbohydrate (13g sugars, 7g fiber), 10g protein.