Comfort Food Fix: Feel-Good Favorites Made Healthy
Ellie Krieger
Language: English
Pages: 304
ISBN: 0470603097
Format: PDF / Kindle (mobi) / ePub
In Comfort Food Fix, Ellie Krieger presents a healthier take on classic American comfort food—without sacrificing the comfort part. These 150 soul-satisfying recipes include such hearty favorites as meatloaf, lasagna, chicken potpie, crab cakes, and mashed potatoes, but without all the calories and saturated fat.
With simple tricks and tips, Ellie serves up healthy delights like delicious sweet potato casserole with just a third of the calories and amazing buttermilk waffles with just a fraction of the fat. With full nutrition information for every recipe and gorgeous full-color photos that are sure to whet any appetite, Comfort Food Fix is the perfect cookbook for healthy eaters with healthy appetites.
- Ellie Krieger is the host of the popular show Healthy Appetite, which airs on the Cooking Channel, and the author of the New York Times bestsellers So Easy and The Food You Crave
- The book features 150 delicious comfort food recipes that are lower in calories and fat than you would ever guess based on how great they taste
- 50 lavish full-color photographs beautifully illustrate finished dishes
When it comes to healthy cooking, Ellie Krieger is the chef you can trust. In Comfort Food Fix, she takes the guilt out of guilty pleasures.
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tablespoon oil, then place the rolls on a rack sitting on a baking tray. Bake for 15 minutes, turn the rolls over, and bake until golden brown and crisped, 10 to 15 minutes more. Allow to cool for 5 minutes before serving. The spring rolls will continue to crisp as they cool. Makes 14 servings Serving size 1 roll Per Serving Calories 160; Total Fat 3.5 g (Sat Fat 0 g, Mono Fat 1.6 g, Poly Fat 1.1 g); Protein 11 g; Carb 20 g; Fiber 1 g; Cholesterol 55 mg; Sodium 310 mg
for 1 minute. Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved. Slowly add the mixture to the soup and cook over medium-high heat, stirring constantly, until the soup boils and thickens. Reduce the heat to medium low, add the
continue to cook, stirring frequently, until thickened, about 2 minutes. Stir in the cheese and 1⁄4 teaspoon salt and mix until the cheese melts. Simmer, stirring frequently, until the mixture is velvety and thick, about 2 minutes more. Remove from the heat and cover the surface of the sauce with foil to keep warm and prevent a skin from forming. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the beef with 1⁄4 teaspoon salt and 1⁄4 teaspoon black
shrimp are breaded, place the prepared baking tray into the oven to preheat for 3 minutes. Remove the tray from the oven and place the breaded shrimp on it. Spray the tops of the shrimp with cooking spray. Bake until crispy outside and cooked through, 12 to 15 minutes. Serve with Avocado Green Goddess Dipping Sauce (recipe follows) or lemon wedges. Makes 4 servings Serving size 5 to 6 shrimp Per Serving Calories 220; Total Fat 3 g (Sat Fat 0.5 g, Mono Fat 0.8 g, Poly Fat 1 g);
heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the spinach and cook, stirring occasionally, until the spinach has wilted, its water has released, and the mixture is mostly dry, about 5 minutes. Remove from the heat and allow to cool. In a large bowl, whisk together the milk and flour until the flour is dissolved. Add the eggs and egg whites and whisk to incorporate. Stir in the spinach-onion mixture, cheese, ham, mustard powder, salt, and black
