Classic Recipes Made Light

Ann’s Standing Rib Roast with Mashed Yukon Gold Potatoes

  • 8 medium Yukon gold potatoes
  • 2 ounces butter (1/4 stick)
  • ½ cup whole milk
  • Salt and pepper
  • 1 bottom round roast (6 ounces is 1 serving)
  • Salt and pepper

135 calories for 1/8th recipe (one potato)


  • Coat liberally with coarse salt and pepper.
  • Cook the bottom round roast at 450° for 10 minutes.
  • Lower heat to 250° and roast 15-30 minutes per pound for internal temp to 125°-130° for medium rare or 135°-145° for medium
  • Let stand before carving–for at least 20 minutes–cover loosely with foil.

Serve with ½ cup steamed green veggies: Brussel sprouts or broccoli

Total: 550 calories/plate

Hoda’s Lightened Up Roasted Chicken and Couscous

  • 6 medium chicken breasts (bone in)
  • Poultry seasoning, Garlic powder, paprika
  • 2 tablespoon olive oil
  • Salt and pepper

Chicken: 250 calories per serving


  1. Make a paste of the seasoning and olive oil, and rub into chicken breasts.
  2. Roast for 30 minutes at 350°.
  3. Serve with couscous or baked potato. (Limit the starchy vegetables to ONE per meal!)

Enjoy the cup of couscous OR baked potato, but limit to one starch.

Replace the "naked" baked potato (or couscous) with 1 cup steamed mixed green beans and carrots.

Total: 500 calories/plate (chicken, couscous, vegetables)

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