Recipe and Image Copyright © 2009 Jennifer Iserloh

This flavorful shredded beef can be cooked ahead and added to your favorite dish. I like to use it for burritos, tacos, and enchiladas.

Makes 3 cups of shredded beef

Ingredients

1 tablespoon olive oil
2 pounds beef stew meat, trimmed of fat
1 teaspoon cumin
1 teaspoon mild chili powder
1 teaspoon paprika
1 star anise pod
1 (15 ounce) can fat free, reduced sodium beef broth

Directions

Warm the oil in a large stockpot over high heat. Brown the beef 5 to 6 minutes turning once or twice. Reduce the heat to medium and add the cumin, chili, paprika, and star anise. Cook an additional minute until the spices become fragrant. Add the beef broth and bring to a slow boil. Reduce to a simmer and cover.

Cook 1 to 1/2 hours until the beef is tender, adding a little water if the beef starts to stick. Cool slightly then shred with your fingers or two forks.

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Make It A Meal

Serve with tacos, black bean soup or refried beans.

Recipe and Image Copyright © 2008 Jennifer Iserloh

Scalloped potatoes are one of my favorite fall and winter dishes. Just the smell of them transports me back to my Granny’s kitchen where she always had a pairing knife and cutting board handy, ready to chop vegetables for her home-cooked meals.

Serves 8

Ingredients

2 pounds Yukon gold potatoes, (about 6 large poatoes)
1 medium onion, thinly sliced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup non-fat, skim milk
¼ cup whole wheat flour
2 cups part-skim grated mozzarella or Swiss cheese

Directions

Preheat the oven to 450ºF. With the tinges of a fork, poke each potato 3 to 4 times. Place on a microwave-safe plate. Microwave on high 10 to 12 minutes until the potatoes feel soft when pressed with a dishtowel or oven mitt. Set aside to cool 4 to 5 minutes.

Slice the potatoes into ¼-inch thick slices. In an 8×12-inch baking dish, layer half of the sliced potatoes. Sprinkle over half the onion slices, salt, paprika and black pepper. Sprinkle with half the flour and then top with half the cheese. Repeat with remaining ingredients, add the milk, and cover with aluminum foil. Slide the dish into the oven and bake 15 minutes until the cheese is melted. Remove the foil and bake and additional 5 to 10 minute until the top is lightly browned. Cool 5 minutes before serving.

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Complete Your Thanksgiving Feast!

Here’s brand-new recipes - healthier versions of your favorite Thanksgiving classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…

• Scalloped Potatoes
• Cranberry Sauce
• Thanksgiving Stuffing
• Gingerbread Cookies
• Get Ready for Thanksgiving! - With just a bit of planning and thinking ahead you can cook a huge feast for 20 or more guests all by yourself - here are simple tips and do ahead ideas that even beginning cooks can use.

Recipe Copyright © 2008 Jennifer Iserloh

Everyone loves soup and sandwich - but making it yourself can be inexpensive and a lot healthier. Make a low-cal tomato soup 1-2-3 with canned tomatoes, garlic, olive oil and a spoonful of sour cream - you can even make this in a blender. Homemade tomato soup doesn’t have all that corn syrup, preservative and sodium that comes in the pre-made canned soup - it’s also ¼ the price.

Serves 4, makes 1 1/2 cups of soup

Ingredients

1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon tomato paste
1 26-ounce (14-ounce) can diced tomatoes or whole peeled tomatoes
2 cups water
1/4 cup reduced-fat cream cheese
1 teaspoon salt
¼ teaspoon black pepper
1 8 ounce chicken breast, cooked and cubed

Directions

Heat a large stockpot over medium-high heat. Add the oil. When the oil is warm, add the celery, carrot, and onion. Cook 8-10 minutes, stirring occasionally until the vegetables are soft. Add the tomato paste and turn the heat down to medium. Cook an addition 1-2 minutes until the paste become fragrant and begins to brown.

Stir in the chopped tomatoes and 2 cups of water. Bring to a boil. Reduce to a simmer and cook 10 to 15 minutes until the soup begins to thicken. Add the cream cheese, salt and pepper. Blend with an immersion blender or transfer to a blender to puree. Top with chicken and serve immediately.

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Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Tacos
• Turkey Bolognese
• Mac and Cheese

Recipe Copyright © 2008 Jennifer Iserloh

I love Parmesan but if you’re on a tight budget tangy Romano cheese is an ideal substitute at half the price. I use reduced fat cream cheese in place of heavy cream that usually appears in the traditional version.

Serves 4

Ingredients

3 tablespoons olive oil
2 cloves garlic, peeled
1 yellow onion, peeled quartered
1 carrot, peeled and cut into thirds
1 celery stalk, cut into thirds
3 broccoli stalks, peeled and cut into thirds
1/4 cup tomato paste
1 pound ground turkey
1 teaspoon salt
¼ teaspoon freshly ground pepper, to taste
3 cups unsalted, fat-free beef broth
1 bay leaf (optional)
1/4 cup reduced-fat cream cheese, room temperature
1 pound whole wheat pasta
1/4 cup grated Romano cheese

Directions

Fill a large stock pot with water and bring to a boil. Cook pasta to package directions and drain. Set aside.

In a mini-chopper or food processor, chop garlic and onions. Set aside. In the same processor, chop the carrots, broccoli stalks, and celery. Heat a large skillet over medium-high heat. Add half the oil. When the oil is hot, add the garlic and onions. Cook 3-4 minutes until the onions begin to soften. Add the carrots, broccoli stalks, and celery, and cook an additional 5-6 minutes until the carrots soften, then add the tomato paste. Reduce the heat to low and cook 2-3 minutes stirring continuously until the tomato paste becomes fragrant.

Heat another large skillet over high. Add the remaining oil. Sprinkle the meat with salt and pepper and add it to the skillet and brown 5-6 minutes, stirring occasionally. Transfer the meat to the skillet with the veggies. Add the broth and bay leaf. Reduce to a simmer and cook 15-20 minutes until the meat is cooked through and the sauce reduced by half (add a little water if the mixture becomes too thick). Turn off the heat, and slowly stir in the cream cheese. Toss the sauce with the pasta and serve tableside with the Romano.

Download Recipe

Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Cream of Tomato
• Tacos
• Mac and Cheese

Recipe Copyright © 2008 Jennifer Iserloh

An American classic that hits the waistline and hips pretty hard! My version softens the blow of cheese by mixing in 2% cheddar.

Serves 4

Ingredients

1 pound whole grain pasta
2 tablespoons olive oil

2 tablespoons flour

2 cup non-fat, skim milk
2 cups 2% cheddar (about 8 oz), grated

1/4 cup grated Romano cheese
1/2 teaspoon salt

½ teaspoon garlic powder
1/8 teaspoon paprika

1/8 teaspoon black pepper

2 6-ounce chicken breasts, cooked, cubed
1 cup seasoned breadcrumbs (optional)

Directions

Fill a large stockpot with water and bring to a boil. Cook the pasta according to the package instructions. Drain and set aside. Heat a large skillet with the olive oil. When the oil is hot, add the flour. Reduce the heat to medium, cook 1-2 minutes stirring constantly until mixture resembles a thick paste.

Whisk in the milk and cook 3-4 minutes until the mixture begins to thicken. Stir in both cheeses, salt, garlic powder, paprika, and pepper. Mix until cheese is smooth and melted. Stir in the macaroni and chicken. Serve immediately or top with breadcrumbs and bake at 350°F for 20 minutes uncovered.

Download Recipe

Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Tacos
• Cream of Tomato
• Turkey Bolognese

Image and Recipe Copyright © 2008 Jennifer Iserloh

Make your taco meat ground turkey and add grated carrot and tomato for extra flavor and nutrition. Buy grated part-skim mozzarella in bulk - it is the most versatile cheese and you can use in almost any recipe and is several grams lower in fat than cheddar. Great way to use up left over cherry tomatoes, lettuce, and extra salsa that lingers at the bottom of the jar.

Makes 12 tacos

Ingredients

1 pound ground dark meat turkey
1 carrot, grated
1 stalk of celery, thinly sliced
2 cloves of garlic chopped
1 tablespoon olive oil
1 package taco seasoning
2 tablespoons tomato paste
1 star anise (optional)
1 cup shredded 2 % reduced fat cheddar cheese
3-4 large romaine lettuce leaves, thinly sliced
1 12-count package corn taco shells or 1 package of soft whole grain flour tortillas
1 8-ounce container reduced-fat sour cream
1 8-ounce jarred salsa

Directions

Coat a large skillet with cooking spray and heat over medium-high heat. Add the olive oil. Add the turkey, carrot, and celery, and garlic. Cook 10-15 minutes, stirring occasionally until meat begins to brown and the vegetables soften. Sprinkle with taco seasoning and add tomato paste. Continue to cook an additional 1-2 minutes until the spices become fragrant. Add 3/4 cup of water. Reduce to a simmer and cook 5-10 minutes until turkey is no longer pink in the center and a thick sauce forms.

Meanwhile, place corn tortillas in oven or toaster oven heated to 350F for 15-20 minutes or until warm. Assemble tacos by spooning in 2 tablespoons meat, cheese, lettuce, and salsa. Serve with sour cream and salsa tableside.

Download Recipe

Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Cream of Tomato
• Turkey Bolognese
• Mac and Cheese

Recipe and Image Copyright © 2008 Jennifer Iserloh

Traditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked. In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving.

Serves 4

Ingredients

1 tablespoon olive oil
1 small yellow or white onion, chopped
1 large jalapeño, seeded and chopped
1 large clove garlic, chopped
1 15-ounce can chopped tomatoes
1 4-ounce can chopped green chile peppers
2 cups baby spinach leaves
2 6-ounce chicken breasts, cooked, thinly sliced
1/2 teaspoon oregano
1/2 teaspoons salt
1/4 cup reduced-fat sour cream
2 cups shredded part-skim mozarella cheese
8 small whole grain flour tortillas
non-stick cooking spray

Directions

Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7-8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

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Make It A Meal

• Guacamole
• Refried Beans with Turkey Bacon
• Cinnamon Rice Pudding

Wine Pairings

Gewürztraminer, Rose

Image and Recipe Copyright © 2008 Jennifer Iserloh

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Crepe Batter

1 ½ cup water
1 cup whole wheat pastry flour

1/2 cup low-fat, 1% buttermilk
2 egg
whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray

Directions

Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.

Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

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Make It A Meal

Serve with corn chowder or Salmon Nicoise Salad.

Wine Pairings

Gewürztraminer

Related Posts

• Make a double batch of crepes and host a salsa party where your guests can pick their favorite filling.
• Salsa is a great way to save on groceries! Don’t waste that piece of onion or handful of fresh herbs in your fridge, make salsa. Learn other ways to save cash in the kitchen.
• Is it too hot to cook? Read about other ways to prepare meals without turning on the oven.

Image and Recipe Copyright © 2008 Jennifer Iserloh

I created this recipe for my friend, the Fresh Grocer, Tony Tantillo. It’s an Italian spin on classic American flavors of bacon, lettuce, and tomatoes. I also added fresh fennel for extra flavor and texture.

Serves 6

Ingredients

2 tablespoons olive oil
1 small onion, peeled and thinly sliced
2 cloves garlic, chopped
1 small fennel bulb, thinly sliced
1 teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon freshly grated black pepper
½ pound prosciutto, fat trimmed, thinly sliced
1 pint grape or cherry tomatoes, cut in half
6 ounces reduced fat cream cheese, room temperature
1 pound pasta, cooked according to the package instructions
¾ - 1 cup non-fat, reduced sodium chicken broth
2 cups baby arugula
¼ cup grated Parmesan

Directions

In a large skillet warm the olive oil over medium-high heat. Add the onions, garlic, fennel, and red pepper flakes. Cook 8-10 minutes until the onions and fennel soften. Stir in the prosciutto and tomatoes. Cook 1-2 minutes until the prosciutto becomes fragrant and begins to soften. Stir in the cream cheese until it begins to melt and coat the fennel.

Add the pasta and chicken broth. Stir well to combine and cook an additional minute until the pasta is well coated in the sauce. Stir in a arugula and Parmesan. Serve immediately.

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Make It A Meal

Serve with Orange Sherbet.