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EatingWell 500-Calorie Dinners Cookbook
Do you love food but hate “diets”? Do you want to be healthy and fit but find yourself too busy or simply at a loss about what to make for dinner? Then this book is for you.86% (12)
EatingWell 500-Calorie Dinners takes the guesswork out of healthy cooking by providing delicious, easy recipes and menus for dinners that come in at about 500 calories, an amount experts say will help most people lose weight without feeling deprived. Once you try the meals in this book you’ll be amazed at how well you can eat for 500 calories. One night you’ll have a steak sandwich with grilled peppers and a garlicky aioli served along with roasted red potatoes and a green salad with a tangy vinaigrette, the next night braised chicken in a paprika-spiked sauce over egg noodles with snap peas tossed with a creamy tarragon dressing. Want a glass of wine with dinner or a dessert to end the evening? We’ve included those in our menus too. Try pork chops with an orange and fennel salad along with a side of quinoa and a dish of strawberry frozen yogurt.
And this book will help you to do more than just trim your waistline—it will help you to improve your heart health and reduce your risk for diabetes too. It provides solid advice from EatingWell Magazine’s nutrition experts on what foods should be included in any healthful diet, how to figure out how many calories you need, how to determine appropriate serving sizes and estimate calories (without carting around a kitchen scale everywhere you go) and how to lose weight while still feeling satisfied.
In this book, you’ll also find:
140 delicious recipes that use simple techniques and easy-to-find ingredients
Quick dinners: over 100 of the recipes are ready in less than 45 minutes and many take less than 30 minutes
Secrets of successful weight loss from renowned weight-loss researcher Dr. Jean Harvey-Berino, chair of the University of Vermont’s Department of Nutrition and Food Sciences, author of the James Beard Award-winning cookbook The EatingWell Diet
How to eat all day and still lose weight, including what a 1,500-calorie day looks like and easy ideas for breakfast, lunch and snacks
Diet tips to maximize flavor and satisfaction while minimizing calories
256 color illustrations
Tonight's dinner featuring stovetop mac and cheese
BF and I didn't feel like eating out again, but we weren't quite up to cooking a full meal either. Instead we picked up a rotisserie chicken and fresh broccoli from the grocery store, then headed back home to make this stovetop mac and cheese side dish I saw in the May 2007 issue of Cooking Light magazine. Some differences between the receipe and what I did: 1. Used full fat cheese. 2. Added a few splashes of Tabasco sauce. 3. Omitted the breadcrumbs toasted in butter. It turned out really well. It's a basic recipe that cooks up quickly, a little lighter than most recipes, and doesn't require baking! Stovetop Mac and Cheese 1 1/4 cups uncooked elbow macaroni (about 6 oz.) 1 cup 1% low-fat milk 2 tablespoons all-purpose flour 1 1/4 cubs (5 oz) shredded reduced-fat sharp cheddar cheese 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 (1 1/2 oz) slice white bread 1 tablespoon butter, melted 1. Cook pasta according to package directions, omitting salt and fat. Drain. 2. combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and peper, stirring with a whisk until smooth. add pasta; toss to coat. Let stand 4 minutes. 3. Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups. 4. Heat a large nonstick skillet over medium heat. Ad breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over past mixture. Yield: 4 servings (serving size: 3/4 cup) calories: 334 (30% from fat); fat: 11g (sat 6.55, mono 2.8g, poly 0.8g); protein 17.7g; carb 40.3g; fiber 1.7; cholesterol 30mg; iron 2.1mg; sodium 661mg; calcium 417mg.Lite Etouffee
Crawfish Etouffee- Lite Version -------------------------------------------------------------------------------- Serving Size: 4 Ingredients: 1 pound crawfish tails or shrimp 1 onion chopped 1 bell pepper chopped 2 stalks celery (chopped fine) 2 tbsp butter 1 can cream of mushroom soup (reduced calorie) 1 can cream of celery soup (reduced calorie) 1 can diced tomatoes (14 oz.) 2 cans water from the soup 1/2 cup parsley 1/2 cup green onions 4 tbsp catsup 1 pod of garlic optional black pepper - to taste Directions: In medium saucepan over medium heat, saute onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the tomatoes and stir until heated. Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish (might suggest getting reduced sodium as well). Easy on the salt. Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add catsup mainly for coloring. Serve over rice.
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