Healthy Eating

Now that the season of sugar plums, fruitcake and champagne has passed, the food media annually begins its assault on the waistline with a series of articles about eating light - whether in or out.

So, of course, one lone outlet had to be counterintuitive and run full-fat in the face of these diet-conscious diatribes. In this case, it was the New York Daily News and its loving tribute to Velveeta:

When we asked four chefs to create Velveeta recipes for us, they were unapologetic about their warm feelings for the processed "cheese" product.

Needless to say, all of the recipes are artery-cloggers. This one calls for Velveeta and cream cheese:

Twice Baked Potatoes

Serves 6

From Brad Gates, executive chef at Pioneer.

6 baking potatoes, halved and scooped out
1 cup cream cheese
1 1/2 cups grated Velveeta
1/2 cup cooked, crumbled bacon
5 scallions, thinly sliced on the diagonal
Kosher salt to taste
Freshly ground black pepper to taste

Preheat the oven to 350 degrees. Bake the potatoes for about 1 hour or until fork-tender. While still warm, cut each potato in half lengthwise. Scoop as much of the inside of the potato as possible out of the shell.

Reserve the shells. In a bowl, squeeze the potato insides through your fingers to break them up as much as possible. Mix in the cream cheese, Velveeta, bacon and scallions. Mix very well. Season to taste with salt and pepper. Pack the potato shells liberally so they are heaping with the filling. (You may not use every shell.) Bake the potatoes until very hot. Serve immediately.

I dunno. After indulging over the past month, I'm thinking that I might have to err on the side of the low-cal bandwagon - and try lighter, brighter fare for a while.

Considering whipping up a large batch of homemade herb dressing for salads, since a carefully blended drizzle of olive oil, red wine vinegar, mustard and fresh herbs can sometimes make all the difference between "just eating a salad" and delighting in a plate full of greens. Add a bowl of homemade soup and I have a robust and tasty dinner ahead of me - and one I don't need to feel guilty about.

In addition, after two weeks of being sick, I haven't hit the gym in a while. Been feeling like a sloth - and completely ready to fully recuperate and hit the Lifecycle, as well as the kitchen.

So, although I give kudos to the Daily News for singing their own tune, I think I'll forgo the Velveeta.

Then again, Kraft does offer a reduced-fat version. Is it possibly as good as Nigella Lawson's recipe for diet-savvy Baked Ricotta?

Hmm. I feel a taste test coming on...