Saturday, April 7, 2012

Eating Well

Eating Well has a whole series of cookbooks and Eating Well 500-Calorie Dinners is a new one that popped up in my e-mail. I love their recipes and have included an example of one in this post.                                

EatingWell 500-Calorie Dinners makes eating well easy by throwing the diet concept out the window and demonstrating instead how to eat deliciously and healthily for life. EatingWell takes the guesswork out of how to build a healthy meal by providing simple, tasty recipes and menus for dinners that come in around 500 calories, an amount many health experts say will help most people lose weight without feeling deprived. This book also demonstrates how to include favorite treats, like wine and chocolate, as part of a healthy diet. By learning how to get the most out of your spices and ingredients with these menus, you will never feel like you are on a diet again.

“I always say, ‘Life is should be easy.’ EatingWell 500-Calorie Dinners makes deciding what to have for dinner easy and delicious! With nearly 100 dinner menus that are satisfying and nutritionally balanced, this book is a great tool for anyone who’s trying to get—or stay—slim.”
—Joy Bauer, MS, RD, CDN, nutrition/health expert for The Today Show and bestselling author of Your Inner Skinny

Eggplant Pomodoro Pasta
From EatingWell: July/August 2009

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.

Recipe 6 servings

Active Time: 35 minutes

2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil


1.Put a pot of water on to boil.

2.Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

3.Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

NutritionPer serving: 282 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

Nutrition Bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 3 starch, 1 vegetable, 1 fat

I just love Eating Well....mmmm....ok I love reading about Eating Well....I just don't do it as much as I should. Seriously check out the Eating Well series of books or subscribe to their magazine or e-mails. I think you will enjoy their great tips and recipes.

1 comment:

  1. Eating Well is one of my favorite food magazines, but I haven't checked out their cookbooks. This recipe sounds fantastic!