Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (12)
Anyone tried this without the pear? Onions and pears together – just can’t do it.
The perfect Thanksgiving buffet contribution!
My daughter has a tree nut allergy. Is there a good substitute for the cashews?
Other recipes I have seen have suggested oat flour as a substitute for a nut-free variant of “cheesy sauce”, in roughly 1:1 ratio. I have yet to try either myself, as the processor gives both of us a headache & the oat flour idea is new to me. We intend to try the oat flour sub in a dish this Thanksgiving though.
I was looking at the comments for the same reason. It occurred to me that soy milk might be a good sub, but If be interested in hearing what they suggest as well.
Recommended low salt vegetable broth? Need when travel.
Imagine brand No Chicken Broth.
Apple cider vinegar or just apple cider….
Its apple cider i.e. the alcohol containing drink or apple juice. If you put a 1/2 cup of apple cider vinegar in this it will ruin the dish. Any alcohol in the apple cider will evaporate off in the oven as the dish is baking if you use the cider
I wondered the same thing! (Australian – we’re always thrown by American ingredients haha!)
what is calorie count please.
According to Cronometer, the full recipe has 1821 calories, so serving 6 people, it’d be 303+ cal., 5 g of fat, 7 g protein, just under 9 g calcium, only 2.4 g iron,