The Eat Food NOT Money Cookbook

I’m back!

As some of you may have guessed, I’ve been without internet service since January 23rd but those days are over now and I’m so happy to tell you that I’m back! I’ve missed y’all! Hopefully I’ll get to stay here this time 🙂

I have a couple things to show off….I’m really excited about both of them.

Here’s the first thing:

Can you tell what it is?? Yep! It’s a Foodista apron! I was so excited when I received it! I got it for entering so many of my recipes into their contest that I’ve been telling you about. How’s that for cool?! And another good reason for you to get your recipes submitted…time’s almost up! Hurry!

The second thing I received was a COMPLETE surprise. I had NO idea I was going to get it….it just showed up in my mailbox!

You know that each month or so I do a review for Cooking Light magazine right? Well, Time Inc. (who publishes C.L.) sent me their new cookbook all*you EAT WELL, SAVE BIG Cookbook! Here’s a picture of it:

This cookbook is AMAZING! They include price per servings and there are tons of recipes that cost less than $1.00 per serving! There are also tips on many of the recipes that are awesome and very helpful. You can buy this cookbook at Walmart for $12.00 (the list price is $14.97 so you’ll save a little money by getting it from MY FAVORITE STORE) or you can get it online by clicking here.

I definitely recommend it. I haven’t found one thing in it that I’m not dying to try!!

My dear chefs, I’m so happy to be back. I’ll see you tomorrow with a recipe and, as always, HAPPY COOKING!

February 12, 2010 Posted by | -Cooking Light magazine review, -vote for Foodista contest, OTHER STUFF | , , , , | 3 Comments

Cooking Light – January/February 2010

It’s time again for my monthly Cooking Light magazine review. I got my issue yesterday and it is awesome as usual! I spent all of last night reading it and marking down the recipes that I’m dying to try. My pick this month as my favorite is the Speedy Chicken Potpie (page 32). Here are the highlights from this issue:

The Cooking Light Way to Eat (page 133) – Cooking Light offers 10 rules for healthy eating in 2010 and 50 small changes that can make a big difference.

The plan’s ultimate tips include: Try something new; Choose healthy fats; Cook more often; Eat less processed meats; Eat more whole foods; Start the day off well; Indulge adventurously; Eat out creatively; Be portion aware; and Drink well.

Feed 4 for Under $10
(page 178) – This month’s recipes for delicious, nutritious, and budget-friendly eating include: Grown-Up Grilled Cheese Sandwiches, Roast Chicken with Potatoes and Butternut Squash, and Shrimp Fra Diavolo.

Ease Anxiety About Health-Care Costs (page 53) – The payoff for reforming your basic approach to medical costs is some real peace of mind and the good news is that it can be done. Cooking Light offers simple tips to help ease the stress: Keep an eye on the paperwork, stay in-network, and take care of yourself to prevent disease.

Navigating a Sub Shop Menu (page 70) – Eating out is often part of our weekly routine. But a quick lunch on the go can result in many unwanted calories. Cooking Light offers the best and worst menu picks at a sub or sandwich shop.

Jamie Oliver Interviewed by Mark Bittman (page 161) – Jamie Oliver believes that by teaching ordinary Americans new cooking skills, and getting them to share those skills with others, he can improve our national diet. “Cooking is not taught at school, they’re eating crap at school, and there’s largely processed food being sold to the home market. We need to create a (food) movement so people can understand it really quickly and simply,” Oliver tells Cooking Light.

Chili Basics (page 102) – Learn the secrets to making a great bowl of meat-based, bean-based or completely vegetarian chili. Cooking Light offers three tasty versions of this ultimate comfort food.

Start with a Can of Tuna… (page 94) – Canned tuna, an inexpensive pantry staple, lends itself to a Spanish salad, a delicious panini, and a creamy sauce for chicken.

Readers’ Winning Recipes (page 184) – Out of more than 2,800 entries for the fifth annual Cooking Light Ultimate Reader Recipe Contest, Suzanne Rumsey of Fort Wayne , Indiana , was chosen as the grand prize recipient, winning $20,000 and a $5,000 donation to Heifer International. The judges loved the simplicity and vibrant flavors of Rumsey’s Greek Chicken and Barley Salad.

Rating the Best Bacons (page 58) – The porky, smoky taste of great bacon can be central to the fat-cutting idea of using meat as a flavor, rather than a main ingredient in all kinds of light recipes. Cooking Light tasted 23 bacons and rated their favorite for breakfast, for recipes, best store brand, and overall winner.

Dinner Tonight (page 77) – Start the new year off right with stopwatch tested, healthy and tasty family meals including Roast Chicken with Balsamic Bell Peppers, Pan-Grilled Halibut with Chimichuri, and Chiptole Bean Burritos, all ready in under 40 minutes.

If you haven’t bought this magazine before, you’re really missing out! Pick one up today! And don’t forget to visit them online too! Happy Cooking everyone!

January 11, 2010 Posted by | -Cooking Light magazine review, OTHER STUFF | , | 3 Comments

Cooking Light – December 2009

Hey guys! It’s time again for my Cooking Light magazine review. December’s issue is packed full of great holiday tips and ideas. Be sure to pick up your copy today!

Here are the highlights:

Tips for a Stress-Free Holiday (p. 72) – Cooking Light shares a few ideas to help super-hostesses do less, enjoy more and keep the eye on the holiday prize: the pleasure and company of friends and family.

Tips include:

· Heed the Ghost of Holidays Past: Review the most stressful details from last year and plan ahead to avoid a repeat.

· Streamline Your Supper: Notify guests ahead of time with as much information as possible about the menu, attire and their contributions to the meal.

· Don’t Forget the Downtime: A little quiet time can give the whole family (and yourself) a breather from the social intensity of lengthy gatherings.

The Positive Power of Drinking (p. 104) – Cooking Light uncovers the benefits of alcohol including the ability to lower blood pressure levels and build healthier bones. Plus, the editors offer four tasty holiday cocktail recipes that are good for your heart.

Old-Fashioned – This Cooking Light version shaves off 30 calories per drink.
Rosemary Lemon Drop – One serving provides 20% of your daily vitamin C needs.
Hot Buttered Vanilla Rum – This yummy holiday drink is low in saturated fat.
Sparkling Pomegranate Cocktail – This drink’s antioxidants will help your heart and provide vibrant flavor to the drink.

Easy, Elegant Holiday Desserts (p. 208) – A dazzling dessert doesn’t have to start from scratch. Cooking Light shares how to spend less time in the kitchen and more time relishing the praise. With a few store-bought ingredients, quickly pull together Lemon-Almond Tarts, Pear-Crisp Amaretti Topping, Cherry Tortoni and more.

Wine-Giver’s Matchmaking Guide (p. 35) – Cooking Light matches various wines to particular personalities and elevates the bottle from a nice gesture to a very thoughtful gift. Find the best wines for your boss, a foodie, a wine novice, a wine connoisseur, a host or hostess and more.

Our Favorite Kitchen Things (p. 158) – Whether it’s an inexpensive, truly handy kitchen gadget or a gorgeous heirloom-sturdy Dutch oven, the cook’s tool is a delicious thing. The Cooking Light editors pick a few of their favorite holiday gifts to give and receive.

Piecrust Basics (p. 92) – After years of tinkering to perfect the flavor and texture, Cooking Light presents the best pie pastry ever. Make this light, all-purpose pie crust in just four simple steps and follow one of the featured recipes for a delicious treat (or meal): Spiced Pumpkin Chiffon Pie, Caramelized Onion and Canadian Bacon Tart, Mushroom and Roasted Pepper Tarts and Gingery Cranberry-Pear Pie with Oatmeal Streusel.

Low-Temperature Roasting (p. 186) – Slow roasting completely transforms food and yields tender, intensely flavored, evenly cooked meats, fish and produce. A secret weapon for many experienced chefs, this technique is simple enough for novices. Follow Cooking Light’s slow-roast menu and tips for flavorful plates guaranteed to wow your taste buds.

New Uses for Cream Cheese (p. 71) – The texture and mildly tangy flavor of lower-fat cream cheese add depth and richness to dishes both sweet and savory. Cooking Light recommends enriching baked pasta, perking up potatoes or enlivening a smoothie.

Plus this month there is an Online Exclusive!

Food Court Survival Guide – Now that the holiday shopping season has kicked off, hungry shoppers are forced to fuel up at food courts across the country, where unwanted extra calories are easily – and often blindly – consumed. Cooking Light offers the smartest food court choices that won’t ruin your healthy-eating plan. Our feature includes the best picks by cuisine, the healthiest items at popular food court chains and tips for smart eating during crazed shopping excursions.

Click here to go to Cooking Light’s website. Happy cooking y’all!

December 6, 2009 Posted by | -Cooking Light magazine review | Leave a comment

Cooking Light Magazine — November 2009

Hey guys! I sure have missed y’all! I’ve had lots of things going on and couldn’t be here. I’m happy to be back in time to tell you all about the November issue of Cooking Light magazine though!!

It’s a really good one! If you are doing any of the holiday cooking or even taking home leftovers, you definitely need to pick up a copy of this months magazine! Here are some of the highlights:

10 Tips for Your Easiest Thanksgiving Dinner Ever (p. 66) – The perfect holiday meal takes a lot of preparation and hard work. Cooking Light offers tips to make the day easier and the food delicious. Tips include:

· Make sides on the stovetop to save time and oven space.

· Cook the stuffing separate from the turkey. Baking it inside often causes the turkey to overcook.

· If you can, splurge on a fresh turkey instead of frozen. They are juicer and have better texture.

New Uses For Thanksgiving Leftovers (p. 74) – If you find yourself with too many Thanksgiving leftovers, try these fun and unique uses for traditional ingredients: Cranberry Sauce and Jalapeno Corn Muffins, Potato Pancakes with Green Onion and Swiss, and Turkey Wontons.

The Holiday Cookbook (p. 119) – Cooking Light offers recipes for every type of holiday gathering: Starters, drinks, main courses, sides, extras and desserts.

Feed 4 for Under $10 (p. 203) – It is possible to feed your family healthy and inexpensive meals that they’ll love to eat. In this regular column, Cooking Light offers four meal options that will feed four people for just under $10 total. Recipes include: Bistro Chicken ($8.40), Dan Dan Noodles ($9.26), Stewed Pork ($8.47) and Beef-Barley Soup ($9.65).

Fresh vs. Frozen (p.60) – The choice between fresh and frozen products can be confusing. The editors offer their tips on when to use fresh fruits and vegetables and when to opt for frozen.

Feed a Crowd, Save a Bundle (p. 64) – Cooking Light readers offer tips on how to save when feeding a crowd. Tips include:

· Use a slow-cooker recipe to tenderize a less expensive piece of meat.

· Make it a potluck so everyone brings a little something to help with the preparation and the cost.

· Serve pasta as the main course. It’s filling and the noodles themselves are inexpensive. Load it with veggies to make it even more nutritious.

Healthiest Choices at Chinese Restaurants (p. 72) – Chinese restaurants in America offer tasty food, but many menu options are loaded with fat and calories. Cooking Light offers their picks for the healthiest options when dining out.

Breakfast, Lunch, Dinner in Los Angeles (p. 48) – Recreate some LA-inspired meals with fresh ingredients and international flavors. Recipes include: Banana-Agave Smoothie, Carne Asada Taco with Avocado Pico de Gallo, and Spaghetti with Caramelized Onion and Radicchio.

The Best Thanksgiving Wines (p.54) – Confused over which wines you should serve with your Thanksgiving feast? Cooking Light offers four great options: Beaujolais, Riesling, Chianti and Shiraz .

As usual the pictures are breathtaking and the recipes are easy to follow and execute. Be sure to get your copy today and happy holiday cooking!!

November 12, 2009 Posted by | -Cooking Light magazine review | Leave a comment

Cooking Light Magazine — A review

Hey guys! I’m sorry to have been away so long. I’ve had the flu which has made me absolutely miserable for a few weeks now. During that time I was contacted by Miranda Lanzillotti who is a publicist for Time Inc. Lifestyle Group. She asked me if I’d be interested in reviewing their magazine, Cooking Light, and I told her that I’d love that! She sent me a copy of September’s magazine which has a new design and I spent two days reading and rereading it. It’s beautiful!

The recipes are easy to follow and have pictures with every single one! That’s a huge plus to me. I like to see how the food is supposed to look when it’s done. Plus they are healthy which is also very important. Here are some of the highlights from September’s issue:

Restaurant Navigator (pg. 62) – Pasta is all about the fixings—the carbs themselves are fine, but how are they sauced or stuffed? Fettuccine Alfredo can weigh in at 1,220 calories per serving, but swap Marinara for the cream sauce and the calories and fat plummet. Cooking Light analyzes six popular pasta dishes from real U.S. restaurants to help you make more healthful choices. Plus: Cooking Light offers simple strategies for dining out at Italian restaurants: avoid cream sauces, ask your server about half portions, and get grated cheese on the side.

Feed 4 for Less Than $10 (pg. 182) – Looking for a healthy, easy-to-make meal to serve your family of 4 for under $10? Cooking Light has the answers and breaks down the cost per serving. Try pan-fried pork chops and homemade applesauce for just $2.43 per serving.

A Carb-Lover’s Guide to Nutrition (pg. 121) – Use your noodle when it comes to eating carbs. Although demonized during the ‘low carb’ craze, they are our body’s main source of energy: they create the glucose that fuels our muscles and brains. Cooking Light offers that truth about noodles, potatoes, breads and whole grains and why we shouldn’t fear them.

Wine Pairings with American Classics (pg. 52) – As summer winds down, we have just a few chances left (in most parts of the country) to enjoy a wonderful outdoor meal. What meal is complete without a great glass of wine? Cooking Light tells readers the best wines for classic dishes like mac n’ cheese (or other pastas), seafood gumbo (or other fresh fish), grilled burgers or steaks, and chicken. Plus: wines in everyone’s price range, starting at just $7 for a great bottle.

Money Saving Ideas for Back-to-School Lunches (pg. 64 ) – In a Cooking Light and poll, 73% of those surveyed felt that healthy food costs more. That is simply not the case. Cooking Light offers tips to save money when packing healthy, school lunches for your kids.

I was also impressed with the ads in the magazine. Usually I just skip ads but nearly every ad included a recipe or was food or health related. I thought that was awesome too.

All in all the newly redesigned Cooking Light is a great magazine that I will recommend to all my friends and family and of course to you! Get out there and get you a copy today…you’ll be happy you did!

September 4, 2009 Posted by | -Cooking Light magazine review | 1 Comment