Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.
136160157

136160157

Fresh cabbage isolated on white

Photo by: Monticelllo / ThinkStock

Monticelllo / ThinkStock

St. Patrick's Day might be over for the year, but you don't have to put away your favorite Irish-inspired recipes! Find new ways to love cabbage and potatoes with ideas from our readers.

"I made cream-braised cabbage. But instead of using a lot of cream, I only used about 1 to 2 tablespoons and added another tablespoon of horseradish. And that was for a whole head of cabbage. I got that creamy texture and a great punch of flavor! And it goes great alongside my mustard roasted potatoes!" --Julo

"I use cabbage every day in mine and my husband's lunches. If we're having a salad of some sort, I always top it with a handful of prepackaged coleslaw mix. It adds great crunch and great flavor. The other way we have it is to take a couple handfuls of coleslaw mix, throw it in a mini chopper with about a quarter of an onion and two cans of low-sodium tuna, and chop together. Remove and add just enough nonfat or low-fat Miracle Whip to moisten. Use alongside a big salad, or make a sandwich with some nice whole-grain bread - DELICIOUS!!!" --Lonnie

"I use cottage cheese on my baked potatoes and mush it into mashed potatoes, too!" --Kathy

"Try putting your favorite salsa on your baked potato instead of butter and sour cream. I add a dollop of Greek yogurt (2% fat) for a delightfully satisfying side dish. If you add a chopped chicken breast and a side of steamed veggies, you've got a great meal!" --Gayle

"Try using any flavor of pasta sauce. Kids like the cheesy sauce more. The chunky-style pasta sauce is marvelous." --Gerda

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page

Keep Reading

Next Up

Weekly Bits: Topping Your Spaghetti

This week on the blog, we covered everything from the classic spaghetti & meatballs to the more adventurous sea greens, and the ideas kept coming. Check out our fave reader submissions from the week -- we might have included yours!

Weekly Bits: Beefin' Up Mealtime

This week, readers shared their ground beef cooking tips, weighed in on their favorite mock meats and shared ideas for wheat berries.

Weekly Bits: In Season Now

Every week we post helpful tips from readers about how they've fit healthy eating choices into their lives. On this week's menu: plenty of produce in season now. Plus, the inside scoop on a popular weight-loss plan.

Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

Weekly Bits: Fuel Your Body

We know how busy life can get. That's why healthy eating is so important, to give you the energy to get through the day. We've got ideas to take you from first thing in the morning (check out some veggies-for-breakfast ideas) through the end of a workout, to dinnertime. The best part? No flavor sacrifice needed.

Weekly Bits: Eco Eats

In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.

Weekly Bits: Happy New Year!

Get 2010 off to a great start with these comments from Healthy Eats readers. On this week's list: Thai take-out from your own kitchen, plus resolutions for a healthy new year.

On TV

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.