Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size

Recipe Makeovers for All-American Food

Cook up lighter versions of American cuisine classics.

All-American Recipe Makeovers continued...

1/4 cup light mayonnaise

1/4 cup fat-free sour cream

1 tablespoon honey mustard (add 1 more tablespoon, if desired)

1/4 teaspoon black pepper

1/2 teaspoon salt (optional)

1/2 cup diced or chopped celery

1/3 cup diced or chopped red bell pepper

1/3 cup chopped green onions

1 tablespoon fresh chopped parsley (regular or Italian)

1/2 teaspoon paprika (optional)

  • Wash the outside of potatoes well, then cut into 1-inch cubes. Add potato pieces to a large, microwave-safe vegetable-cooker container. Cover and cook on HIGH for about 6 minutes. Stir potatoes, cover cooker, and cook on HIGH until potatoes are just tender (about 4-6 minutes more).
  • While potatoes are cooling, add mayonnaise, sour cream, honey mustard, pepper and salt (if desired) to large bowl. Whisk to combine.
  • Stir in cooled potatoes, celery, bell pepper, green onions, and parsley. Cover and chill until ready to serve (at least an hour). Sprinkle a dash or two of paprika over the top before serving, if desired.

Yield: About 6 cups of salad (eight 3/4-cup servings)

Per serving: 148 calories, 3 g protein, 29 g carbohydrate, 2.3 g fat, 0.3 g saturated fat, 0 mg cholesterol, 3 g fiber, 89 mg sodium (216 mg if the salt is added). Calories from fat: 14%.

Baked Seasoned Potato Chips

WebMD Weight Loss Clinic members: Journal as 1/2 cup "starchy foods and legumes with 1 tsp fat"

2 teaspoons canola oil

1 large russet potato (or 2 medium size), about 10 ounces

Canola cooking spray

1/2 teaspoon seasoned salt

  • Preheat the oven to 400 degrees. Brush canola oil over the bottom of a nonstick jellyroll pan.
  • Using a large, sharp, non-serrated knife, cut the potato into very thin slices (about 1/16 inch thick).
  • Immediately lay the potato slices flat onto the prepared pan (they should completely cover the bottom of the pan). Spray the tops with canola cooking spray and sprinkle with the seasoned salt.
  • Bake for about 22-25 minutes, watching carefully. Remove the chips that have browned and crisped and continue to cook the remaining chips until they become nice and crisp, too -- about 5 minutes more.

Yield: 3 servings

Per serving: 137 calories, 3 g protein, 25 g carbohydrate, 3 g fat, 0.2 g saturated fat, 0 mg cholesterol, 2.5 g fiber, 239 mg sodium. Calories from fat: 20%.

Mexican Cornbread

WebMD Weight Loss Clinic members: Journal as 1 small muffin OR 2 slices "bread, toast, whole grain bread"

This is one variation of cornbread -- a savory, rather than sweet, cornbread.

1 cup yellow corn meal

1 cup unbleached white flour

1 tablespoon baking powder

1 teaspoon salt

1 large egg

1 cup low-fat milk

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

WebMD Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.



bread
Recipes
soup
Recipes
 
roasted chicken
Recipes
grilled steak
Video
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.

vegetarian sandwich
Recipes
fresh vegetables
Recipes
 
smoothie
fitArticle
Foods To Boost Mens Heath Slideshow
Slideshow