You can use either cremini or white button mushrooms in this fast and satisfying dish. Steeping the raw mushrooms in the oil, lemon and garlic while the pasta cooks makes them tender and juicy.
Per serving: 414 calories, 2g saturated fat, 60g carbohydrates, 12g protein, 3g fiber, 516mg sodium
Lawson uses both smoked haddock and fresh haddock, quickly simmered in milk with parsley, in these baked fishcakes. Hardboiled egg and mashed potatoes give the cakes body and texture. Baking rather than frying cuts down on fat (there's also less mess).
Per serving: 429 calories, 3g saturated fat, 41g carbohydrates, 45g protein, 4g fiber, 429 calories
Hearty and elegant, Lawson's spin on coq au vin is much simpler than it tastes. And it's even better if you leave it in the fridge overnight, then reheat and serve it the next day after the flavors have mingled.
Per serving: 530 calories, 7g saturated fat, 8g carbohydrates, 45g protein, 1g fiber, 708mg sodium
Cook the zucchini in thin rounds with butter and oil, then add Marsala-infused golden raisins, and you'll end up with a sweet and tasty sauce. Toasted pine nuts offer more richness and a bit of crunch.
Per serving: 261 calories, 2g saturated fat, 39g carbohydrates, 8g protein, 337mg sodium
Both unsweeted cocoa and semisweet chocolate chips make these muffins extra indulgent. Be sure not to overmix the batter; it should be a bit lumpy to give the muffins the proper texture. These would work for dessert as well as for a special breakfast.
Per serving: 249 calories, 3g saturated fat, 35g carbohydrates, 4g protein, 1g fiber, 150mg sodium
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