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Home Cooking That’s Flavorful and Healthier

Home Cooking That’s Flavorful and Healthier

All across the country, food lovers are cooking up something wholesome and flavorful. They are making a commitment to eating better on their own terms by making more meals at home. They are finding that home cooking with real ingredients is inherently healthier — and it’s surprisingly easy. With a few simple changes, you can make a big difference in the healthfulness of everyday meals.

“By adding herbs and spices, it’s easy to make healthy foods more flavorful. And it’s a smart way to freshen up your family’s standby recipes while gradually reducing reliance on sugar, sodium or fat,” said Chef Mark Garcia, of the McCormick Kitchens.


Hearty Beef Stew with Roasted Vegetables

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.

Makes 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

4 cups cubed winter

vegetables (cut into

1/2-inch pieces), such

as carrots, butternut

squash, parsnips or

sweet potatoes

1 medium onion, cut

into 1/2-inch pieces

2 tbsp olive oil,


1 1/2 pounds boneless beef

sirloin steak, cut into

1-inch cubes

3/4 cup chicken broth

3 McCormick Bay Leaves

1/2 tsp McCormick

Thyme Leaves

1/2 tsp McCormick Black

Pepper, Coarse Ground

1/2 tsp salt

1/4 cup dry red wine or

apple juice

3 cups prepared

mashed potatoes

Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.

Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.

Test Kitchen Tip: If desired, add 2 McCormick Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.

Nutrition information, per serving: Calories: 406; Fat: 18g; Carbohydrates: 33g; Cholesterol: 59mg; Sodium: 745mg; Fiber: 6g; Protein: 28g


Chicken Chili with Black Beans and Corn

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 30 minutes

1 tbsp vegetable oil

1 lbs boneless skinless

chicken breasts, cut into 1-inch cubes

1 cup chopped

green bell pepper

1 cup chopped onion

1 tbsp McCormick Paprika

1 1/2 tsp McCormick Oregano Leaves

1 tsp McCormick Cumin, Ground

1 tsp McCormick

Garlic Powder

1/4 tsp McCormick Red

Pepper, Crushed

1 can black beans, drained and rinsed

1 can great Northern

beans, drained, rinsed

1 can diced tomatoes

1 cup chicken broth

1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition information, per serving: Calories: 188; Fat: 4g; Carbohydrates: 20g; Cholesterol: 37mg; Sodium: 413mg; Fiber: 6g; Protein: 18g

– Family Features

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