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Recipes

Orange You Glad It's Sweet Potato Mash

Orange You Glad It's Sweet Potato Mash

To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President's Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!

Serves 4-6

Feed-A-Neighbor Turkey and Veggie Chili

Feed-A-Neighbor Turkey and Veggie Chili

Share this nutritious, delicious chili with family, friends or a neighbor in need. This dollar-stretcher recipe will feed a crowd and was created by Rach to kick off the 9 Million Meals challenge!

Serves 8-10

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Cauldron Fondue

 
SUBMITTED BY:
Tracey Seaman

Whether you have a 4-year-old or a 14-year-old goblin, everyone will enjoy dipping into this dish!

Serves 4

INGREDIENTS:

  • 12 ounces small yellow-fleshed potatoes, such as Yukon Gold
  • 8 ounces green beans, trimmed
  • 10 ounces Italian sausage, casings discarded
  • Salt and pepper
  • 1 cup grape tomatoes
  • 4 cups pumpernickel bread, cubed
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 12 ounces reduced fat cheddar cheese, shredded
  • Chili powder, for sprinkling

DIRECTIONS:

  1. Pre-heat the oven to 450°F.
  2. In a large saucepan, combine the potatoes and enough salted water to cover the potatoes with 1 inch of water. Bring to a boil; cook until crisp-tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a conlander. Add the green beans to the boiling water; cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool.
  3. Meanwhile, form the sausage into 1-inch balls and place in a shallow baking dish. Bake, turning occasionally, until browned, 15-20 minutes.
  4. Halve the potatoes and season them with salt and pepper. Arrange the potatoes, green beans, meatballs, tomatoes and bread cubes in serving bowls.
  5. In a small, heavy saucepan, whisk together the chicken broth and cornstarch and bring to a boil over medium heat. Add the cheese, remove from the heat and stir until melted. Sprinkle with the chili powder and serve with the vegetables, meat and bread for dipping.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.

 


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