When "The Biggest Loser" host and mom of two Alison Sweeney gets her heavy home-style dinners revamped, you'll pick up a few tricks you can use on your rich favorites.
Since "Biggest Loser" host Alison Sweeney, wanted to keep the ground beef from her original recipe (pork or chicken would be other good options), Cheryl Forberg, R.D., cut the amount in half and bulked up the filling with beans. She also ditched store-bought enchilada sauce (most are packed with sodium) for an easy homemade ranchero sauce and added cilantro (for vitamins A and K). Corn tortillas got the nod over white flour ones because they're whole grain.
For a healthy spin on the traditional Chicken Potpie, Cheryl Forberg, R.D., nixed the original recipe's butter crust for crunchy low-fat phyllo dough and booted the cream for skim milk thickened with a little cornstarch. She also made the recipe in mini ramekins for built-in portion control.
The original recipe called for making a roux first with butter and flour, but Cheryl Forberg, R.D., thought that was an unnecessary and fattening step. She also swapped light coconut milk in for the regular (one cup of that has -- are you sitting down? -- 552 calories), used brown rice instead of white, and tossed in a few more veggies.
"The key to making any pasta dish healthier is increasing the amount of sauce and lowering the amount of pasta, even the whole-grain kind," says Cheryl Forberg, R.D. In this recipe, she ditched heavy cream for an equal amount of Greek-style yogurt. "You could do the same with your alfredo recipes," she promises.
Originally published in the March 2010 issue of Parents magazine.