Everyday Food: Light: The Quickest and Easiest Recipes, All Under 500 Calories [Paperback]

Martha Stewart Living Magazine (Author)

Book Description

Release date: December 27, 2011 | Series: Everyday Food

Cook what you want to eat, without all the fat
 
The editors of Everyday Food magazine know that it’s not enough to get dinner on the table in a snap—it also has to be good for the whole family. Everyday Food: Light features delicious, healthful recipes, all under 500 calories. Organized seasonally so you can take advantage of the freshest ingredients, this book shows you how to quickly make your favorite dishes in a way that’s light but nonetheless tempting.

Making simple adjustments to your weeknight arsenal is easy with the step-by-step instructions on cooking techniques (like stir-frying and roasting), kitchen tools to help cut down on calories (such as a steamer basket and a citrus zester), and great low- or no-fat flavor boosters (marinades, herbs, and spices). And each recipe is accompanied by a beautiful color photograph and nutritional information to keep you motivated all week long. Here are some of the recipes you’ll find inside:


   • Oven-Fried Chicken
   • Saucy Shrimp and Grits
   • Lighter Eggplant Parmesan
   • Grilled Marinated Flank Steak
   • Olive-Oil Mashed Potatoes
   • Lighter Creamed Spinach
   • Tomato Salad with Olives and Lemon Zest
   • Light Chocolate-Chunk Brownies
   • Pear and Berry Crisp
   • Mini Mocha Cheesecakes
 
Tips throughout explain what makes these recipes light, whether by using simple substitutions (such as whole-wheat tortillas instead of pizza crust), smart ways to cut back on fat (topping fish with bread crumbs rather than coating it in batter), or healthy cooking methods (baking onion rings instead of frying them). You’ll also find prep and cook times for each recipe, and plenty of one-pot meals that make great weeknight dinners for the whole family.

Staying on track for a healthy lifestyle doesn’t have to mean relying on gimmicky diets or eating flavorless meals. With Everyday Food: Light, cooking fulfilling and tasty dinners has never been easier or more inspiring. 

Editorial Reviews

About the Author

MARTHA STEWART LIVING magazine was first published in 1990. Since then, more than two dozen books have been published by the magazine’s editors. 

MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television show.

Excerpt. © Reprinted by permission. All rights reserved.

Lighter Eggplant Parmesan

serves 4
prep time: 20 minutes
total time: 45 minutes

WHY IT’S LIGHT This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.
 
1 large Italian eggplant (2 pounds), sliced ½ inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or store-bought marinara sauce
½ cup grated part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
 
1. Preheat oven to 450°F, with racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half-way through.

2. Meanwhile, in a medium saucepan, whisk together ¼ cup milk, the flour, and garlic. Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.

3. Spread ¼ cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with milk sauce. Dollop with remaining ¼ cup marinara sauce. Top evenly with mozzarella and Parmesan. Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately.

per serving: 229 calories; 9.3 g fat (3.3 g saturated fat); 11.9 g protein; 26.7 g carbohydrates; 8.9 g fiber

Product Details

• Paperback: 384 pages
• Publisher: Clarkson Potter; 1 edition (December 27, 2011)
• Language: English
• ISBN-10: 0307718093
• ISBN-13: 978-0307718099
• Product Dimensions: 7.4 x 1.1 x 9.2 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (37 customer reviews)
• Amazon Best Sellers Rank: #15,001 in Books (See Top 100 in Books)
  • #19 in Books > Cookbooks, Food & Wine > Special Occasions > Seasonal
  • #25 in Books > Crafts, Hobbies & Home > Entertaining
  • #48 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat

More About the Author

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on her website.

Most Helpful Customer Reviews

32 of 34 people found the following review helpful

4.0 out of 5 stars Light, Smart and Beautiful. December 28, 2011

By D. L. Jennings

Format:Paperback|Amazon Verified Purchase

This Cookbook is just what we have come to expect of Martha's New line of Books. Filled with Pictures that make my mouth water, this book is PACKED with easy to prepare recipes that will please a variety of pallets. There is a Picture for every recipe and a little Hint, Fact or Substitution as well. Some pages are divided into four parts each showing a different way to prepare a recipe, for example, there is Slaw prepared four different ways. One thing that delighted me as a baker was to see so many different desserts, each presented in a way that "diet" need not even be mentioned. I see SEVERAL recipes that could be doubled and taken to Church Dinners, as well as Recipes that you could serve at a Dinner Party and no one would ever know they were light. Another plus to this book is it's division by Seasons. What a smart thing to do with a light cookbook, seeing how so much of it is fresh ingredients that you will be assured are in season since it is divide as such. If you are already a subscriber to EVERYDAY FOOD you will recognize some of the recipes but don't let that stop you, because this book is a Treasure Trove of Beautiful, Light Cooking.

17 of 17 people found the following review helpful

5.0 out of 5 stars Wonderful Cookbook January 25, 2012

By J. Haupt

Format:Paperback

I cannot say enough good things about this cookbook. It is exactly what I've been wanting: fast, nutritious recipes that are not meat-heavy and include a wide variety of vegetables. It has bright pictures, simple instructions, short ingredient lists, and good clear information. There are more vegetarian recipes than in the previous books in this series, more fish recipes, and in general a greater emphasis on vegetables. If you are looking to improve your eating by going leaner, or edging toward meatlessness without going all the way--or, like me, cooking for a mixed household of meat eaters and vegetarians--this is a great book. Everything I've made from it is delicious, too.

22 of 24 people found the following review helpful

5.0 out of 5 stars Great cookbook! January 1, 2012

By Melissa

Format:Paperback|Amazon Verified Purchase

I am surprised to find a cookbook that I would actually make about 98% of the recipes in it! I made the chicken enchiladas tonight and they were so good. They had a kick to them so you didn't know it was a light recipe! I would definitely recommend this cookbook.