Taste of Home Comfort Food Makeovers: 325 Delicious & Comforting Recipes Made Light

A TASTE OF HOME BOOK

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EDITORIAL

Editor-in-Chief : Catherine Cassidy

Creative Director : Howard Greenberg

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Editor : Christine Rukavena

Associate Editor : Molly Jasinski

Art Director : Maggie Conners

Layout Designer : Nancy Novak

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Editorial Production Coordinator : Jill Banks

Copy Chief : Deb Warlaumont Mulvey

Copy Editors : Chris McLaughlin, Mary-Liz Shaw, Dulcie Shoener

Editorial Intern : Michael Welch

Business Analyst, Content Tools : Amanda Harmatys

Content Operations Assistant : Shannon Stroud

Editorial Services Administrator : Marie Brannon

Food Editors : Gina Nistico; James Schend; Peggy Woodward, RDN

Recipe Editors : Sue Ryon (lead); Mary King; Irene Yeh

Test Kitchen & Food Styling Manager : Sarah Thompson

Test Cooks : Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke

Food Stylists : Kathryn Conrad (lead), Leah Rekau, Shannon Roum

Prep Cooks : Bethany Van Jacobson (lead), Megumi Garcia, Melissa Hansen

Culinary Team Assistant : Megan Behr

Photography Director : Stephanie Marchese

Photographers : Dan Roberts, Jim Wieland

Photographer/Set Stylist : Grace Natoli Sheldon

Set Stylists : Melissa Franco, Stacey Genaw, Dee Dee Jacq

Editorial Business Manager : Kristy Martin

Editorial Business Associate : Samantha Lea Stoeger

BUSINESS

Vice President, Group Publisher : Kirsten Marchioli

Publisher : Donna Lindskog

General Manager, Taste of Home Cooking School : Erin Puariea

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International Standard Book Number : 978-1-61765-423-7

Library of Congress Control Number : 2015942761

Cover Photographer : Jim Wieland

Set Stylist : Melissa Franco

Food Styling : Laurel Zimienski

Pictured on cover : .

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Dish up all the comfort foods you enjoy without an ounce of guilt!

Inside, you will find:

50+ appetizers, dips, meatballs, beverages and other light bites perfect for parties

7 dozen sensible sweets so theres always room for dessert

Useful icons highlighting recipes that are fast, freezer-friendly, slow-cooked or made with just five or fewer ingredients

Secrets from our Test Kitchen pros throughout

The pros at Taste of Home received hundreds of requests to lighten up all-time comfort foodsand they did! Now theyre sharing their best secrets in Comfort Food Makeovers!

Nutrition Facts are based on one serving. For appetizers, cookies, rolls and other per-piece foods, serving information is based on one piece.

Whenever a choice of ingredients is given in a recipe (such as 1/3 cup of plain yogurt or sour cream), the first ingredient listed is always the one calculated in the Nutrition Facts.

When a range is given for an ingredient (such as 2 to 3 teaspoons), we calculate using the first amount.

Only the amount of a marinade absorbed during preparation is calculated.

Optional ingredients are not included in our calculations.

All of the recipes in this book have been reviewed by a Registered Dietitian. Diabetic Exchanges are assigned to recipes in accordance with guidelines from the American Diabetic and American Dietetic associations. The majority of recipes in Taste of Home Comfort Food Makeovers are suitable for people with diabetes.

Appetizers & Snacks

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Dont be late to the party! Cook up something quick, nutritious and tasty for your next get-together, and leave guests asking for your healthy secrets.

INGREDIENTS SLOW COOKER
Slow-Cooked Salsa

I love the fresh taste of homemade salsa, but as a working mother, I dont have much time to make it. So I came up with this slow-cooked version that practically makes itself!

TONI MENARD LOMPOC, CA

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PREP: 15 MIN. COOK: 2 1/2 HOURS + COOLING MAKES: ABOUT 2 CUPS

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10 plum tomatoes

2 garlic cloves

1 small onion, cut into wedges

2 jalapeno peppers

1/4 cup cilantro leaves

1/2 teaspoon salt, optional

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.

Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.

Cover and cook on high for 2 1/2-3 hours or until vegetables are softened (some may brown slightly); cool.

In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

PER SERVING 1/4 cup (calculated without salt) equals 24 cal., trace fat (0 sat. fat), 0 chol., 9 mg sodium, 5 g carb., 0 fiber, 1 g pro. Diabetic Exchange: 1 vegetable.

FAST FIX
Cheesy Bean Dip

This reworked version of a favorite Mexican party dip has all the great taste of the classic, but it uses lower-fat ingredients to advantage.

TASTE OF HOME TEST KITCHEN

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START TO FINISH: 30 MIN. MAKES: 4 CUPS

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