Recipes and advice from a healthy mom who's been there.
Thanks for all who entered the drawing for Weber’s “Smoke: A Guide to Smoke Cooking for Everyone and Any Grill.” You are an intrepid lot. The winner is Penny Guelcher. I’ll pop it in the mail today.
If you are not Penny Guelcher, you are eligible to put your name in the hat for one of 2 copies I have of "Eating Light, Done Right," by Tania N. Boughton. The book has lots of simple, healthy-looking recipes, tons of inspirational advice for healthy eaters and beautiful photographs.
What it doesn’t have, strangely, is nutritional information for the recipes. Her concept might be that you shouldn’t count calories, but should just eat healthy food, but I don’t know. She doesn’t address the issue in her forward that I could find.
Either way, though, is that it’s definitely a great place to start or reinspire you to get back on the right track.
If you want to enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Include your NAME, MAILING ADDRESS and NAME OF THE BOOK. I’ll draw out of my electronic “hat” next Wednesday.
In the meantime, try this:
SIMPLY SINLESS & TOTALLY TERRIFIC TUNA CASSEROLE
1 1/2 tablespoons I Can’t Believe It’s Not Butter Light
1 cup onion, diced
1 cup 1 percent milk
1 can reduced sodium, fat cream of mushroom soup
3 cups hot cooked egg noodles
1 1/2 cups frozen green peas
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cans Albacore tuna in water, drained
2 ounces diced pimiento (1 jar, drained)
1/3 cup whole wheat breadcrumbs
4 tablespoons reduced-fat grated Parmesan cheese
1. Preheat oven to 450 degrees and melt butter in a saucepan over medium heat. Add onion and saute about 3 minutes, then add mushroom soup and 1 percent milk. Cook for about 3 minutes, stirring constantly with a whisk so it doesn’t scorch.
2. Mix soup and onion mixture with noodles, peas, lemon juice, salt, pepper, tuna and pimiento and pour into a 2-quart casserole.
3. Mix together breadcrumbs and Parmesan and sprinkle over the top of the casserole. Bake until heated through and bubbling. Serve hot and enjoy.
Serves 8
– “Eating Light, Done Right”
Per serving (I did the math) 200 calories, 4.9 grams fat, 2.7 grams fiber, 12 grams protein, 27 grams carbohydrate, 618 milligrams sodium, 34 milligrams cholesterol
Hi Jennie,
We’re excited about the giveaway as well as posting this yummy recipe!
In response to why the nutritional information wasn’t included, Tania’s focus isn’t about counting calories but about easy, healthy meals the whole family will love and busy moms can whip up. Also, because she teaches how to swap out higher-fat ingredients recipes can be modified depending on each person and their preference. Each recipe was tested and approved to be as nutritious as possible while still keeping flavor.
Thanks!
Fair enough. I just knew that was going to be my readers’ first question. I understand the thinking, but I want to acknowledge that it’s hard for Weight Watchers and other dieters watching their nutrition numbers to use the book. For better or for worse, that represents a good chunk of your potential audience.