EatingWell Magazine, Nov/Dec 2015

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  • Cornbread-topped chili casserole

    • ecasey830 on November 13, 2019

      I used green pepper instead of the zucchini, fire-roasted corn, and added cheddar cheese to the cornbread but I still found this to be a little bland

  • Middle Eastern chicken & chickpea stew

    • chriscooks on November 10, 2015

      Easy and pretty good. Better the next day. I added aleppo pepper and cinnamon and increased the parsley. Will try other versions of this. In future I would halve the amount of chicken and double the chickpeas.

  • Glazed roasted delicata squash

    • lorloff on December 19, 2020

      This dish was fantastic. The combination of the pomegranate seeds and roasted pine nuts at the end made the dish really sing. We only had half of the squash so I reduced the honey and vinegar by ½ added ? of the shallots + two finely chopped garlic cloves. Kept the pomegranate seeds and the pine nuts at the level of the full recipe and it was a winner. Will definitely make again. Highly recommended.

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  • Published Nov 01 2015
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

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

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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.