The test kitchen had lofty goals for our recipe makeovers. We aimed to cut calories by a third (we ended up averaging 41 percent) and cut fat by half (final average was 65%). The major rule: the food had to taste good and be as similar as possible to, for instance, the Spaghetti Carbonara or Key Lime Pie we had started with. This collection of sixty-two recipes in this bookazine (a hybrid of a magazine and book) passed the “love it or leave it” test—they are cleaner, leaner dishes that still have a good level of fat but use it wisely and to best effect. This food really delivers on flavor—its comfort food you’ll actually be comfortable eating.
Eight chapters include: Soups and Starters, Poultry, Beef and Pork, Seafood, Pasta and Pizza, Side Dishes, Breakfast and Brunch, and Desserts. We provide nutritional information for every recipe and “before” and “after” calorie and fat counts as well.
Recipes include family favorites such as Sloppy Joes, Thin-Crust Cheese Pizza, Steak Tips with Onion Gravy, Meat and Cheese Lasagna, Denver Omelets, Nachos, Cheesy Garlic Bread, Chicken Parmesan, Buffalo Wings, Stuffed Jalapenos, Creole-Style Gumbo, Rich and Creamy Banana Pudding, Blueberry Muffins, Apple Crisp, and Chocolate Cupcakes.