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Home cooked meals.Recipe Archive: 2016

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Herb and Goat Cheese Omelet

This omelet gets its flavor from savory goat cheese and fresh parsley and tarragon. Serve with vegetables, fresh fruit and whole wheat toast for a delicious weekend breakfast.


  • 4 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon salt
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh tarragon
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 2 teaspoons olive oil, divided
  • 1/2 cup thinly sliced zucchini
  • 1/2 cup (3 x 1/4–inch) julienne-cut red bell pepper
  • Dash of salt
  • 1 teaspoon chopped fresh chives
Herb and Goat Cheese Omelet

Recipe Info
Serves: 2 (1 omelet and ½ cup vegetables per serving)
Calories per serving: 233

Here’s How to Make It

  • Combine eggs and water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and salt. Combine parsley, tarragon, and goat cheese in a small bowl.
  • Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan; cook for 4 minutes or until tender. Remove zucchini mixture from pan; cover and keep warm.
  • Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over omelet; cook omelet 1 minute or until set.
  • Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.


Artichoke Quiche

For lunch, whip up this tasty, cheesy artichoke quiche. It’s gluten free because of its rice crust and easy to make in advance: pack it for lunch and serve cold or reheat it in the oven for an after-school snack.


  • 2 cups cooked long-grain rice
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided
  • 3/4 cup egg substitute, divided
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 1 small garlic clove, crushed
  • Cooking spray
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 3/4 cup fat-free milk
  • 1/4 cup sliced green onions
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground white pepper
  • Green onion strips (optional)
Artichoke Quiche

Recipe Info
Serves: 6 (1 wedge per serving)
Calories per serving: 169

Here's How to Make It

  • Preheat oven to 350°.
  • Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt and garlic; press into a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.
  • Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk and next 3 ingredients; pour over cheese.
  • Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired
Skillet Pork and Warm Pineapple Salsa

To spice up your dinner, try this easy pork dish with a jalapeño kick that balances perfectly with the sweetness of pineapple salsa. Serve with snow peas and rice.


  • 2 teaspoons olive oil, divided
  • 4 (4-ounce) boneless loin pork chops
  • 1 teaspoon salt-free Jamaican jerk seasoning (such as Spice Islands)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/3 cups pineapple chunks
  • 1/2 cup coarsely chopped onion
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño pepper, seeded and chopped
Skillet Pork and Warm Pineapple Salsa

Recipe Info
Serves: 4 (1 chop and ½ cup salsa per serving
Calories per serving: 235


Here's How to Make It

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.
  • Add remaining oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño and reserved pineapple juice. Serve warm salsa over pork.