Favorite Recipes from Rachael Ray!

I know many of us tend to indulge over the holidays, including myself, but I'm here to help! Next time a relative asks you to bring a side dish, cook up one of these lower fat, lower calorie, traditional recipes!




Scalloped Potatoes (YUM!)

Serves 8; Prep 40 min; Bake 1.25 hrs

Cooking Spray
1 head cauliflower, cut into florets
1 onion, half chopped and half thinly sliced
1 cup 2 percent milk
1 cup grated parmesan cheese
2 tablespoons flour
Salt and pepper
1/4 cup whole wheat breadcrumbs
2 pounds yellow-fleshed potatoes, peeled and thinly sliced crosswise
1 1/4 pounds zucchini, sliced lengthwise

1) Preheat oven to 400 degrees. Spray a 3-quart baking dish with cooking spray. In a large pot of boiling water, cook the cauliflower until tender, 8 minutes; drain.

2) Using a blender, puree the cauliflower, chopped onion, milk, 1/2 cup parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.

3) Spread 1/2 cup cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with half each of the sliced onions and remaining parmesan. Spread half of the remaining cauliflower puree on top. Layer with the remaining potatoes, zucchini, sliced onions, parmesan, and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle the breadcrumb mixture on top and bake until golden brown, about 30 minutes. Let cool for 10 minutes before serving.

Before (typical holiday recipe)
385 calories
32 grams fat
20 grams saturated fat
106 mg cholesterol

After (this recipe)
237 calories
6 grams fat
3 grams saturated fat
23 mg cholesterol

This next recipe isn’t so much for the holidays, but a typical American-family meal tradition. Here’s a lower fat, lower calorie version!



Lean, Mean Meatloaf

Serves 4; Prep 25 min; Bake 55 min

¾ cup rolled oats
1 onion, quartered
1 ½ teaspoons extra-virgin olive oil
One 12-ounce jar roasted red peppers, drained
½ cup grated parmesan cheese
2 tablespoons finely chopped parsley
1 large egg plus 1 egg white
Salt and pepper
1 ½ pounds 93 percent lean ground beef

1) Preheat oven to 375 degrees. Using a food processor, coarsely grind the oats; transfer to a large bowl. Add the onion to the processor and finely chop.

2) In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Remove from the heat and let cool.

3) Puree the roasted peppers in the food processor; set aside 1/3 cup. Whish the remaining roasted pepper puree into the oats along with the cooked onion, 6 tablespoons parmesan, the parsley, egg and egg white, 1 ½ teaspoons salt and ½ teaspoon pepper. Crumble the ground beef into the bowl and stir to combine.

4) Transfer the meat mixture to a 5-by-9-inch loaf pan; spread the reserved roasted pepper puree on top. Bake for 50 minutes, sprinkle with the remaining 2 tablespoons parmesan and bake for 5 minutes more. Let stand for 10 minutes before slicing.

Before (typical recipe)
697 calories
43 grams fat
285 mg cholesterol

After (this recipe)
509 calories
16 grams fat
169 mg cholesterol


Thanks to Rachael Ray for her recipes and helping people to live longer, healthier lives!