Eating Well: Healthy in a Hurry Cookbook

Cooking a diet meal in a hurry doesn’t have to mean popping a Lean Cuisine into the microwave, or reaching for anything instant in a box. Learn to cook mouth-watering gourmet meals that are so good, you’ll never know you’re on a diet!

Cooking a diet meal in a hurry doesn’t have to mean popping a Lean Cuisine into the microwave, or reaching for anything instant in a box. It also doesn’t have to mean gathering a few ingredients and having it taste like you just threw together – a few ingredients. Inside Healthy in a Hurry, you’ll find 150 family-friendly recipes that utilize fresh ingredients, are easy to prepare, yet taste like you’ve slaved away in the kitchen. Even better – they don’t taste like diet food.

The book begins with 19 pages of tips for getting organized and starting off on the right foot. Even the most inexperienced chick in a kitchen will be prepared to cook healthy meals. Need to stock your pantry? The list is here. Do you know the difference between cubing and chopping? No worries, you’ll learn the basic techniques before you even read the recipes. The book ends with extra sections including more cooking tips, substitutions and special indexes. In between, the chapters are organized in the usual way from salads to desserts, with special sections for vegetarian meals and dinner salads. They thought of everything!

This is a beautiful book to explore, with full page color photographs practically every other page. Everything looks as delicious as it sounds, and we like being able to view the finished recipes before we make them. Our mouths watered as we flipped through the pages and read recipes for old favorites, such as Jerk Chicken, Beer Batter Fish, and Turkey Tetrazzini. We were intrigued by recipes for new flavors, such as Pork and Plaintain Chili, Chile-Crusted Scallops with Cucumber Salad, and Grilled Eggplant Paninis.

We practically drooled over the pages as we picked out the recipes we wanted to try. We chose the Grilled Eggplant Panini for lunch, and it sounded so good that we thought it was a good thing the recipe promised to be quick! As promised, the recipe came together in a matter of minutes. The eggplant was delicious cooked on our gas grill, and we would have never thought to make a panini with it. We used the freshest and best quality ingredients we could find, since we were depending on the simplicity of the flavors to shine through. We were not disappointed in the sandwiches and have a new favorite lunch to look forward to again. We can’t wait to try more recipes from this book! We’re including the panini recipe as a sample, and can easily recommend this cookbook for any dieter, or anyone that enjoys good food in a hurry.

Grilled Eggplant Panini
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

1. Preheat grill to medium-high. 2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. 3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv). 2 Carbohydrate Servings


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