Featured Recipes

Baked Eggs with Mushrooms

Baked Eggs with Mushrooms

I had almost this exact dish for dinner while in Spain. It was deceptively simple but amazingly delicious. The version that I had used wild mushrooms so if you want, that's a great choice.

Serve this for dinner with a side salad.

There are two key techniques to this that can help your dish be perfect. Cooking the potatoes so that they are just slightly (slightly!) underdone and letting them cool before topping them with the hot mushrooms means that they will finish cooking in the oven. Topping them with the mushrooms means that some of the intense, umami flavor will mingle as the mushrooms give up a little moisture.

White Bean and Spinach Tacos

White Bean and Spinach Tacos

This is a variation on a taco that we sampled on a research trip at a restaurant in Austin, Texas. The creaminess of the beans and sweetness of the veggies and cheese is balanced by the bitterness of the spinach. Use the Dr. Gourmet Tomatillo Salsa or your favorite salsa recipe. You can, of course, use bottled salsa, but check the sodium content carefully.

Cornbread Stuffed Barbecue Chicken

Cornbread Stuffed Barbecue Chicken

The key is to pound the chicken flat enough that it is large enough to accommodate the cornbread - but not too thin. You want the chicken to roll around the bread with at least enough to have an extra lip on the final side so that the chicken is sealed but one side has just a little extra and everything will hold together with the skewers.

You can use plain cornbread for this recipe and even a bottled barbecue sauce (careful on sodium content) but this recipe is actually a lot simpler than it seems. The cornbread takes about 10 minutes to throw together and the barbecue sauce even less. You will have leftovers of both to use for other recipes or meals.

Other People are Reading

Dr. Tim Says....

Timothy S. Harlan, M.D.Back in the 1970's and 80's eggs got a really bad rap - and not for very substantial reasons. Much of what happened in the late 1960's that laid the groundwork for the egg's poor reputation wasn't based on sound science, but over the last 30 years research has shown that for most people, dietary eggs and cholesterol is not a problem. The truth is that the amount of trans fat and saturated fat in your diet has much more impact on your cholesterol levels - and therefore your risk of heart disease - than the amount of cholesterol you eat.

We do know that there are folks who are considered "hyper-responders" to cholesterol consumption, meaning they have a greater increase in their blood cholesterol after consuming dietary cholesterol (although not a tremendous increase). About 1/3 of us might be more sensitive (Am J Clin Nutr 1985;42:42 1-431).

Even so, in large studies looking at cholesterol consumption (especially eggs) it doesn't seem to matter all that much. All About Eggs »

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Planning is the key to a healthy diet and a healthy weight, and The Dr. Gourmet Diet Plan makes eating well and eating healthy easy. Find out more!

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