Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories
Where to buy Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories books online?
Product Description
FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero terrible carbs, zero terrible fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods lacking the guilt. Finally, a world-class chef has made healthy food taste fantastic!Amazon.com Review
Featured Recipe: No Cream-No Weep Penne Alla Vodka
The dirty small secret about Penne alla Vodka is not the vodka but the beefy amount of heavy cream. Vodka is colorless, odorless, and lacking much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-stout Greek yogurt. –Rocco DiSpirito
Ingredients
- 8 ounces whole- wheat penne
- 2 cups Rocco’s How Low Can You Go Low-Stout Marinara Sauce (page 206 of Now Eat This!) or store-bought low- stout marinara sauce
- Pinch of crushed red pepper
- One 7-ounce container 2% Greek yogurt
- 1 cup chopped fresh basil
- Salt and freshly ground black pepper
- 6 tablespoons grated Parmigiano-Reggiano cheese
(Serves 4)
Directions
1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.
3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
Healthy Tips
Whole-wheat pasta has a dense texture that makes it a small tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep hard it until it’s as tender as you like it.
Stout: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg
Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi
This dish isn’t a makeover, per se. But there are so many beloved–and judge it or not, unhealthy–seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in stout, tasty, and just a excellent bet all around. It’s the stuff that’s place on top that’s the problem–anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes fantastic, but persons additions turn a healthful dish into an artery-clogging one. –Rocco DiSpirito
Ingredients
- 4 sushi-grade tuna steaks (3 ounces each)
- Salt and freshly ground black pepper
- Nonstick cooking spray
- 12 ounces haricots verts or slim green beans, trimmed
- Juice and grated zest of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons wasabi paste
- 4 scallions (white and green parts), sliced thin on the diagonal
- 3 tablespoons black sesame seeds
(Serves 4)
Directions
1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
5. Thinly slice the tuna. Fan each part onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.
Stout: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg
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okay very expensive products and the cookies were terrible, too sweet tasting and the after taste of the splenda was terrible, will not even end the batch…what was rocco thinking and to use that much of splenda in this product why does he reflect this is healthy, the brownies did not taste well either… how the people on excellent morning america could really eat them and deceive us, how incorrect….so much hype about the book and made him best number one on the hit list when his recipes so far are not excellent…im glad i didnt pay 22 dollars for the book at limits, i went in and took recipes out of the book to try…thank god for camera phones…so i didnt waste my money…i really sitting here sick to my stomach off of two of persons cookies because of the after taste…yep your hype made the book a number one but wait till people really try to cook your recipes…ugh…would rather eat the real thing and get on the tread mill to feel this way…
Reader’s Rating: 2 / 5
Have only tried two recipes from this book, one was simply not as excellent as “advertised” the additional was just unadorned inedible. First, the brownies; I felt the recipe was pretty simple, the resulting baked excellent looked nothing like the pictures in Rocco’s book, there is no crunchy top, no molten middle. The recipe as a replacement for yields what I’d define as a mediocre chocolate health bar.
The real disaster was the All-purpose Tso’s Chicken. The finished dished had me questioning whether anyone had really tested these recipes. Between the rice vinegar and they vinegar in the “Rockin’ Asian Stir-fry Sauce,” this dish was completely overpowered by vinegar, that’s all we could taste… vinegar.
I reflect I’ll hold-off on cooking anymore recipes from this book until the rest of you weigh-in on which ones yeild palatable food.
Reader’s Rating: 2 / 5
Bought at a retail book store for much more than I would have paid on Amazon… boo-hoo for me. Regardless, my initial excellent impressions have progressively soured… or more to the point, gone bitter.
I’ve made all my family tree’s dinners this week (and one dessert) out of this book.
I made a excellent choice by cooking the chicken & dumplings Sunday – it was really reasonably excellent.
Monday was chicken burritos… ok, but if I do it again, I will substitute lowfat sour cream for the greek yogurt.
Tuesday was fettuccine alfredo – the yogurt was the issue again, it overpowered the dish – I reflect I could come up with a better recipe using lowfat milk and lowfat parm.
Wednesday (last night, St. Patrick’s Day 2010) was shepherds pie – YUCK! for only a few more calories, real potatoes as a replacement for of cauliflower would have made a world of difference. The extra cal’s from potatoes would have been offset by using a stout free gravy as a replacement for of the chicken broth based gravy called for in the recipe. Anyone who feels that cauliflower in a food processor is any kind of substitute for mashed potatoes must be completely lacking tastebuds… did I say YUCK yet?
So to follow up this terrible St. Patty’s Day Irish non-treat (shepherds pie is an Irish dish), I made brownies. THE BROWNIES ARE TERRIBLE – JUST PLAIN AWFUL – the picture on the brownie page is no way, no how the brownies from the recipe. They were bitter, the espresso powder overpowers the chocolate and the black beans give it a very weird texture that is not at all pleasing.
Tonight (Thursday) was going to be his Sloppy Joes, but forget it – chalking this book up as a $20 loss and moving on with my life. Do yourself a favor if you reflect this is a cookbook for you: question to borrow a acquaintances, borrow it from the library, or find another way to try out some these recipes for free before you waste your money.
Reader’s Rating: 2 / 5
OK, I have only made the brownies so far….they look nothing like the picture in the book and taste like bean paste. Considering they are made of bean paste, I guess that is not too surprising. Amusing that the picture shows the brownies cooked in a metal rectangular pan, while the recipe calls for a square glass dish.
I have also noticed that many of the glowing reviews of this book are written by people with only one review – permanently makes me marvel if they are real.
Anyway, I am hoping that additional recipes are better, but I am not too optimistic.
Reader’s Rating: 2 / 5
I was so intrigued to try the low-cal brownies. After spending nearly $20 for items that I wouldn’t ordinarily have in my pantry (artificially sweetened chocolate syrup, egg replacer, stevia) I thought these babies had better be excellent. But they were really dreadful. The texture is like a mouthful of cold refried beans – they don’t have the crunchy crust or the cakey middle of a excellent *real* brownie. They smell fine, but the flavor is mostly coffee…and beans.
Seriously – there’s no harm in eating real food, just do it in moderation. Tinkering with flavorful food and producing a pale shadow of the original is closer to deprivation than is just avoiding persons supposedly “terrible” foods altogether.
Reader’s Rating: 2 / 5