More About MEGS81

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From the blog "Not Eating Out in New York"

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A Food Network recipe - adjusted some of the elements to make it healthier. You could easily further reduce the butter, oil, and cream; this recipe is still high in fat especially for what it is. (The recipe as it was originally written is over 500 calories, 30g fat for one serving!)

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This recipe is from Martha Stewart's "Everyday Food" magazine. It sounds deceptively simple when you read it, but it's not - especially if you've never worked with phyllo dough (like me!). However, it's not terribly difficult. I entered the calorie info myself, since their calculations just didn't sound right given the ingredients (I was right).


I doubled the spices and also, I used the 1/2 cup heavy cream that the recipe calls for, but you could really get away with no heavy cream, or 1/4 cup. 1/2 cup was a LOT.

Prep time is based on the ingredients for the pies being pre-cooked. Roast the sweet potatoes or squash and grill or bake the chicken the day before you want to have these, if you don't have time in the afternoon to start dinner early. Toss the potatoes/squash with 2 tsp olive oil (included in calorie count) and roast in 400-degree oven until tender, about 25-30 minutes.

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Added some stuff to Coach Nicole's recipe and changed some veggies. Directions are the same as for the original recipe.

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Made it healthier!

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Threw this together really fast one day after work! It's easy and filling.

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A great way to use up bananas you didn't get to eat during the week! This recipe can be modified to be lower fat by removing the nuts and/or sour cream. I haven't tried reducing the sugar, but it is pretty sweet.

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This is a quick and easy tomato sauce that's great for summer. With a salad, it makes a delicious and filling but light dinner! The recipe can be easily doubled and the sauce keeps for 4-5 days in the fridge. I recommend cooking the pasta fresh the day you need it. This is also fantastic with shrimp substituted for the fresh mozzarella.

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I lightened up a family recipe for Thai food. This recipe is extremely versatile - you can substitute shrimp or tofu for the chicken (of course this would change the nutrition info). It can also be made with almost any vegetables. You can also try panang curry instead of red curry. This makes great leftovers too!

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This recipe is modified from one by ANGELAMICHELE1 (Farfalle with Lentils and Artichoke Hearts). I have switched chickpeas in for the lentils, and adjusted some of the amounts of ingredients.

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Don't forget to seed the chipotles!!

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p. 85 of the July/August 2010 issue

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This recipe comes from Cook's Illustrated. Use vegetable oil or Pam in the pan or on the griddle to cook the pancakes, but it is not included in the recipe calculations.

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This recipe comes from SELF Magazine. It's a great summer recipe!

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This is from Betty Crocker's "Good and Easy" cookbook. You can make it with turkey or chicken breast and low sodium taco seasoning to make it more healthy. Sometimes the top turns out looking slightly burnt, I have not yet experimented with a lower oven temp.