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Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories
written by Rocco DiSpirito
Studio : Ballantine Books
by Ballantine Books
Release Date : 2010-03-02
Publisher : Ballantine Books
Released : 2010-03-02
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9780345520906
Avg. Customer Rating: (based on 134 reviews)
List Price : $22.00
Our Price : $13.49
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ISBN13: 9780345520906
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Condition: New
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Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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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 bad carbs, zero bad 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 without the guilt. Finally, a world-class chef has made healthy food taste great! |
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Harvardbooksellers.com Review |
Featured Recipe: No Cream-No Cry Penne Alla Vodka
The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without 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-fat Greek yogurt. --Rocco DiSpirito
Ingredients  - 8 ounces whole- wheat penne
- 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat 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 little 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 testing it until it’s as tender as you like it. Fat: 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 believe 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 fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those 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 portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve. Fat: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg
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Excellent |
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This is the greatest cookbook. My husband has lost 47 lbs and I have lost 27 pounds. I recommend this to anyone who wants to eat healthier without feeling deprived. |
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Not the same as Mother made, but good |
I have made several recipes from this book, some better than others. Dispirito seems to substitute and use stronger flavorings than I am used to, perhaps to mask the lack of fat. The no-yolk deviled eggs had too much smoked paprika. I think this recipe could be made better without that overpowering aftertaste. I did not like the mashed potatoes out of cauliflower by itself (it was like pureed hospital food), but I thought it was very good on top of the shepherd's pie. I liked the cordon blue and the chicken fried steak, although Greek yogurt has a strong flavor. I think I could make a gravy with skim milk and chicken broth and we would like it better. The sweet potato fries were good and the red apple coleslaw was good. The apples give it the sweetness. My husband said the slaw was not like mine (of course -- I use mayo,cream and sugar!) but it was good. I have the ingredients for the peach-blueberry cobbler and I have high hopes for it.
Most of the recipes call for ingredients that I must buy or find as I don't have them on hand; however, the book has the greatest value in making me think out of the box in terms of healthy cooking. I love the panko crust that is baked instead of fried. I will use it in other recipes. I have used heart-healthy Bisquick before and I am not wild about it, but I will try to use it more as now I see what a difference it makes in the calories. The chicken pot pie and the cobbler could be my recipes except for the Bisquick. He has introduced me also to different sweeteners. I too try not to use too much artificial sweeteners, but my husband likes to eat desserts, and he must watch his blood sugar so it is the lesser of the two evils. I also was not aware of all the products that available in reduced-fat or sugar-free and the use of bacon bits and whole wheat pastas and grain are all an education for me.
I give the book 4-stars. Not every recipe was good and some of the flavors were strong, but they are adaptable. It is a new world and we may not cook like our mothers did, but we will hopefully live longer because we are more knowledgeable about healthy eating. I say it is time we grow up and eat to live. |
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Never received it! |
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I never received the book, and have never heard from the seller. I am disappointed. |
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Love It! |
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Now Eat This is one of the best cookbooks in my kitchen! It has really helped me to start eating healthier. I love most of the recipes in this book. The macaroni and cheese is to die for. Everything in this book is truly under 350 calories and 10 grams of fat. Great tasting recipes. I also recommend the peach and blueberry cobbler; it is the bomb! This book is a must try for people who love to cook and want to eat healthier, but still be able to eat comfort foods. Thanks Rocco for such an awesome cookbook. |
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great insite into cooking easy fast and cost effective you should use it for 1 week and you will notice a change in your diet |
When I first heard about this book, I thought here we go another good way to cook. Well here we go it is a good way to cook and very cost effective no matter what you want to do with food. It seems this way of cooking can be used anywhere in the world and would like to have it in different lanquages when you have time.
Thanks again for your time and trouble with this book.
Regards,
Robert J. Ryburn
The Art of Buying & Selling Stocks and Stock Options
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