The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version of cauliflower with crispy crumbs uses a modest portion of olive oil and fresh herbs to flavour the topping.
You might think that only deep-frying could make truly crispy potatoes, but we are happy to prove you wrong. These crunchy potato cakes, lightly glazed with fragrant Parmesan cheese, require just 2 teaspoons of oil!
Pineapple and pear give this fruity pasta salad a sweet accent, while balsamic vinegar adds a delightful piquancy. With lean ham, cheese, fruit and vegetables all adding their own nutrients to balance the pasta, the result is a marvellous dish.
Broiled vegetables are delicious with chunky pasta in a tangy dressing. Serve this rustic broiled vegetable and rigatoni salad as a light lunch or as an accompaniment to broiled poultry or meat, when it will serve 6 or 8 people.
Creamy potato salads can be healthy, too!
When tomatoes are at their peak of sweetness, this garlicky tomato salad is particularly delicious. It’s eye-catching, too, if you make it with a mixture of different-coloured tomatoes’new varieties are coming on the market all the time.
This fresh-tasting crunchy nut coleslaw is made with white cabbage, carrot and radishes, flecked with green onions, sultanas and peanuts.
The tanginess of citrus fruit marries well with poultry, especially turkey, which can sometimes be a little light on flavour. Here, pan-fried turkey escalopes are paired with a citrus honey sauce. For a simple accompaniment, steam some new potatoes.
Here, strips of duck are stir-fried with onions, water chestnuts, bok choy, bean sprouts and pear. Very little oil is needed for a stir-fry, and adding lots of vegetables keeps the quantity of meat down. Serve spicy stir-fried duck with rice noodles.
Rather than rubbing butter over chicken before roasting, here a paste of fresh herbs and reduced-fat ricotta cheese is pushed under the skin. This keeps the roast herb and garlic chicken beautifully moist as well as adding a wonderful flavour.
Always an impressive dish, a whole chicken provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc. A meal like this golden-roasted chicken with old-fashioned stuffing is perfect for noteworthy occasions, or just a simple family dinner.
Because the flavour of chicken is mild, it benefits from a tasty baste when barbecued or broiled, such as in this recipe for spicy Jamaican barbecued chicken. Basting also helps to keep the outside from burning until the chicken is cooked through’especially when cooking over charcoal.
A savoury lemon sauce seasoned with a hint of sesame tastes fabulous with tender chicken and crunchy Asian vegetables. Serve Chinese-style lemon chicken with plain egg noodles or rice to add some satisfying starchy carbohydrate.
Ground chicken and mushrooms make succulent meatballs’delicious simmered in a smooth tomato sauce with red and green peppers. Paprika warms the flavour and new potatoes turn these Hungarian chicken meatballs into a complete one-dish meal.
This stylish-looking main course is surprisingly easy to make. The prosciutto-stuffed chicken breasts can be prepared in advance and kept covered in the refrigerator. Fettuccine tossed with a little grated lemon rind is a good accompaniment.
Tandoori dishes are one of the healthiest options in most Indian restaurants because the food is cooked without fat in a tandoor oven. At home, broiling gives similar results. These lean tandoori-style chicken breasts are served with creamy raita.
Stir-frying is not just for Chinese dishes. This quick and healthy method of cooking works just as beautifully in this chicken, pepper and asparagus sauté, seasoned with garlic and rosemary. A bowl of basmati rice is the perfect complement.
Fresh spinach, roasted red pepper, ricotta and a touch of Parmesan together make a fantastic filling for tender chicken roulades. Braised in stock and vermouth and served with asparagus, chicken and spinach roulades make an elegant, attractive dish.
Chicken cacciatore is a rich-tasting Italian classic that’s perfect for a chilly night. Skinless chicken thighs keep the fat figures in check and the recipe’s combination of mushrooms, tomatoes and herbs provides just the right flavour. Serve chicken cacciatore with polenta and green beans.
Here’s a recipe that turns the ordinary into the extraordinary. This chicken breast dish, with a rich roasted garlic-tomato sauce, is high in vitamins C, B6, beta carotene and niacin and low in fat, but fabulous in flavour.