Springtime Dinner Favorites Made Healthier
Pork Main Dish: Indulge or Go Healthy
Indulge: Ham with Honey and Brown Sugar Glaze
"I have made this ham 2 times and I will again on Easter. It is absolutely wonderful. " —lindsy
Go Healthy: Sweet and Savory Pineapple Pork Loin
"This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!"—Pipsy D
The pork loin has 1,093 fewer milligrams of sodium and 21 fewer grams of added sugar. Here’s why:
- Replacing cured ham with pork loin makes a huge dent in the sodium. Buy a pork loin that is not marinated or injected with added salts and preservatives.
- Making a paste using mustard and a little bit of honey instead of brushing on heaps of glaze ensures ample coverage and bold flavor without overdoing it on added sugars.
- Using pineapple chunks packed in juice instead of syrup cuts added sugars, too.
Casserole Side Dish: Indulge or Go Healthy
Indulge: Mama Moe’s Scalloped Potatoes
"Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!"—Stephanie
Go Healthy: Lori’s Cauliflower au Gratin
"I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons."—Lori
The cauliflower au gratin has about half the calories of the scalloped potatoes, and one-third less sodium. Here’s why:
- Replacing potatoes with cauliflower cuts carbs and calories.
- Making your own cream sauce using broth and a little whole milk instead of relying on condensed soups reduces the sodium.
- Using strongly flavored condiments and cheeses, such as horseradish, Gruyère and Parmesan, allows you to use half as much cheese for the same big flavor.
We're serving up and celebrating the biggest home-cooking trends from the most enthusiastic cooks we know: our community. We crunched the data from 1.2 billion annual Allrecipes.com visits and 2.5 billion annual page views. Then we dug even further, surveying Allrecipes cooks about what's in their carts and fridges, on their stovetops and tables, and on their minds. Eating with Intention is just one of the topics they're most curious about. See more of the "State of Home Cooking" special report.
This article originally appeared in the April/May 2020 issue of Allrecipes Magazine.