RECIPES & TIPS

Whether you are a gourmet cook or a take-out queen, the kitchen is Command Central - the hub of activity and the source of creative ideas. Diet Design helps transform your kitchen into the place that enhances your lifestyle.

Recipe Make-Under

Our make-under recipes are approved by big Stars and home cooks alike! Our goal is to minimize the fat and calories while maximizing flavor. Our healthy cooking techniques make meals easy, fun, and delicious!!!

BLUEBERRY CRUMB CAKE

Recipe Spotlight

Try our seasonal recipes that wake up your taste buds and liven up your kitchen! We have selected some of our most delectable dishes for you to enjoy in your own home.

Breakfast: Honey & Goat Cheese Filled Fig Muffins
Lunch: Cranberry Apple Salad w/Apple Flaxseed Vinaigrette
Dinner: Shrimp & Pine Nut Angel Hair

Take a look at all of our tasty, nutritious recipes!

Low-Fat Cooking Techniques

Eliminate the fat used in traditional sautés by substituting flavorful liquids for butter, margarine, or oil. Choose from chicken or vegetable stock, dry sherry, red or white wine, fruit juice, vinegar, soy sauce, or a combination of two or more!

A Better Sauté

• Heat two tablespoons of liquid in a sauté pan over medium-high heat.
• When the liquid begins to steam, add ingredients and stir.
• Continue to sauté, stirring frequently, until the liquid in the pan evaporates. Quickly add 2 more tablespoons of liquid, stirring to scrape up the glaze at the bottom of the pan.
• Continue to cook, adding liquid as necessary, until done.

Pasta and Noodles

• Always select pasta made without oils or eggs. Use dry, not fresh, pasta.
• Skip adding oil and salt to the cooking water; the sauce provides plenty of flavor and moisture.
• Cook pasta in a large pot of boiling water, adding pasta to the pot gradually so that the water continues to boil.
• Two ounces of dry pasta yields 1 to 1 ½ cups cooked, depending on the type of pasta.

Grilling, Baking, and Poaching

• Grilling is the fastest cooking method, and is best suited for thicker cuts. Begin with preheated grill or broiler, turning over when the grilled side is done (fish should flake, poultry should begin to brown). Cook the other side. Depending on thickness, grill 5-7 minutes per side; the second side will probably take less time than the first.
• Baking is a slower cooking method. Bake most cuts at 350 degrees for 20-30 minutes.
• Poaching involves a slow simmer in liquid- such as water, stock or wine- that you can flavor with herbs, onions, shallots or garlic. Poaching is a gentler cooking method that works well for delicate cuts like chicken breast, fish fillets and shellfish. In a wide saucepan, heat enough liquid to just cover your ingredients until it reaches a very slow simmer. Add ingredients in a single layer and cook uncovered 7-10 minutes, or until cooked through.

* For added flavor and moisture, brush seafood, meat, or poultry with fresh citrus juice, mustard, Worcestershire sauce, soy sauce, or fresh herbs before grilling or roasting. Or use an oil-free marinade- for best flavor, marinate at least 2 hours or overnight in the refrigerator.