EatingWell Magazine, Nov/Dec 2014

  • Mushroom & cranberry-stuffed turkey cutlets (page 28)

    from EatingWell Magazine, Nov/Dec 2014 EatingWell Magazine, Nov/Dec 2014

    • Categories: Quick / easy; Main course
    • Ingredients: white mushrooms; breadcrumbs; dried cranberries; turkey cutlets; poultry seasoning; chicken broth
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Notes about Recipes in this book

  • Lemongrass pork & spaghetti squash noodle bowl with peanut sauce

    • babyfork on February 01, 2016

      This is a good recipe that can be tweaked to make it even better. I added one red Fresno chile to the peanut sauce (seeded). In the future I would spice it up even more. I pan seared the whole pork tenderloin and then roasted in the oven instead of slicing it before cooking. I didn't make the spinach...paired with broccoli instead. Garnished with chopped cilantro and Thai basil.

  • Kielbasa & Swiss spaghetti squash casserole

    • dinnermints on May 08, 2018

      Can't see completing this recipe in 40min as the notes indicate. Only one spaghetti squash half at a time fit in my microwave (and it's not a tiny microwave), and each half took 20 minutes to cook (as opposed to the 10 minutes in the microwave). I cooked it the night before, but then it wasn't very warm when I added it to the other ingredients, so it took forever to cook on the stove and then under the broiler. Baking it would've been better. The flavor was good...I used regular bread crumbs, 4 oz of whatever cheese I had on hand, and 2 trader joe's chicken andouille sausage links. And some salt. Made it into six servings with all that. But the whole thing left me feeling pretty cranky.

  • Garlic shrimp with cilantro spaghetti squash

    • spiritmoving on February 24, 2026

      I added about 2 cups of chopped broccoli to the cooking shrimp. I used dry sherry instead of white wine and parsley instead of cilantro.

  • Sauerbraten

    • jgkite on February 13, 2021

      This recipe has moved to https://www.eatingwell.com/recipe/251050/sauerbraten/

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  • Published Nov 01 2014
  • Format Magazine
  • Page Count 108
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their health—and conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.