1. Low Fat Noodle Kugel

    Low Fat Noodle Kugel Recipe for Channukah by Fashionable Hostess_1

    Happy Channukah! Today I am whipping up one of my favorite Jewish side dishes, a healthy Noodle Kugel to celebrate the Holiday. I swapped out the usual heavier ingredients for low-fat cream cheese and skim milk, and seriously it still has all the same delicious flavors! So whether you are hosting Channukah at home for friends or you are planning to head to a dinner party to celebrate, this is the perfect dish to make! Happy Noshing {on something with a tad less guilt than usual!}.

    Noodle Kugel Ingredients:

    • 2 8-ounce packages of egg noodles
    • 1 cup unsalted butter
    • 16 ounces low-fat cream cheese
    • 1.5 cups sugar
    • 2 teaspoon vanilla
    • 8 eggs
    • 4 cups skim milk
    • 3 cups Corn Flakes cereal mixed with sugar
    • 2 tablespoons unsalted butter, melted
    • 4 teaspoons sugar
    • 4 teaspoons cinnamon

    Low Fat Noodle Kugel Recipe for Channukah by Fashionable Hostess


    1. Cook noodles according to package directions.
    2. In a large bowl, mix butter, cream cheese, sugar, vanilla, eggs and milk. Stir until smooth.
    3. Drain noodles, and add to mixture.
    4. Pour into pan, cover and refrigerate overnight (or for a few hours)
    5. Two hours before the meal preheat the oven to 350 degrees Fahrenheit.
    6. In a small bowl, crush the cereal and mix with melted butter, sugar and cinnamon.
    7. Sprinkle the cereal mix on top of the cold kugel, and then bake at 350 degrees Fahrenheit for 1 1/4 hours.
    8. Cool for 20 minutes before serving.
     Noodle Kugel Recipe for the Jewish HolidaysHome made Noodle Kugel with low fat cream cheese by Fashionable Hostess

  2. Baked Sweet Potato Chips

    Home-made Baked Sweet Potato Chips made with Vita Coco Coconut Oil

    I have been a long time lover and consumer of Vita Coco Coconut Water, so when I heard about their launch of Vita Coco Coconut Oil, I couldn’t wait to get my hands on a tub of it! {See some recipes where I used Coconut Oil Spray here and here.} I decided to make an easy recipe of Baked Sweet Potato Chips for my test drive – a great side dish for a lunch at home and also a healthy substitute for snacks on the go! These turned out delicious and crispy – hope you enjoy!

    Vita Coco Coconut Oil Sweet Potato Chips

    Makes 4 Servings


    • 2-3 tbsp. Vita Coco Coconut Oil
    • 2-3 large sweet potatoes sliced 1/8 – 1/4 inch thick, with skin or without
    • 2-3 tsp. spices (combination of garlic powder and onion powder)
    • salt to taste


    1. Preheat oven to 350 degrees F.
    2. Take the sliced sweet potatoes and toss in a bowl with 1 tbsp. of melted Vita Coco Coconut Oil, seasoning with the spices.
    3. In an oven safe sauté pan, heat over medium heat then add the 2 tbsp. of Vita Coco Coconut Oil and, working in batches, cook the sweet potatoes on either side until they begin to take on some color.
    4. Transfer to the oven and bake for 12 minutes, or until they are cooked throughout. Remove from oven and place in a dish – serve warm.

    Vita Coco Coconut Oil Sweet Potato Chips RecipeBaked Sweet Potato Chips RecipeSweet Potato Chips with coconut oilSweet Potato crispy chips

    Love this display? Shop Nambe Wooden Cheeseboards to copy this fun presentation:

  3. Brown Rice Pilaf with Portobello Mushrooms

    Portabello Mushroom and Brown Rice

    I am always on the hunt for healthy and hearty side dishes that I can whip up alongside one of my weeknight dinners. My husband and I love mushrooms, so when I came across gorgeous fresh Portobello ones at the supermarket, my mind was set to incorporate them. Next, brown rice is filling and minimal work, so added that to the list. And lastly, a random selection of herbs {like scallions and parsley} as well as raisins are something I always have on hand, so I threw them in. Mix them all together, and you have a dish worthy of serving!


    • 2 teaspoons extra-virgin olive oil
    • 2 cups Portobello Mushrooms, sliced
    • 1/2 small onion, chopped
    • 1 cup long-grain brown rice
    • 2 cups water or vegetable broth
    • Salt and ground black pepper
    • 1/2 cup chopped dried fruit such as raisins or apricots
    • 1/4 cup chopped scallions
    • 1/2 teaspoon apple cider vinegar
    • 1/4 cup chopped fresh parsley {for garnish}


    1. In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat {for about 6 minutes}.
    2. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until the liquid is completely absorbed {about 45 minutes}.
    3. Remove covered pot from heat and let sit 10 minutes, then add dried fruit, herbs, scallions, and mix well.
    4. Transfer to serving bowl {here I chose the Michael Aram}. Garnish with parsley. Serve.

    Want more side dish ideas? Find them in my “Sides” sections.

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