From the James Beard Award-winning series of cookbooks
come 140 more easy, delicious recipes for a nutritious meal
by JESSIE PRICE, NICCI MICCO
& the EatingWell Test Kitchen
A recent New York Times article proclaiming, Calorie Counting is Back, cited everything from an upswing in low-calorie, processed-food snackpacks to New Yorks new requirement of chain restaurants to post calorie counts alongside menu items, not to mention a couple of bills in Congress seeking to standardize calorie-labeling nationwide.
Taking these initiatives to heart (literally), author and senior food editor Jessie Price and nutrition editor Nicci Micco, along with their test-kitchen colleagues at EatingWell, wanted to make the calorie-counting easywhich is why theyve done it for us! In EATING WELL: 500-CALORIE DINNERS (Countryman Press: December 1, 2009; $24.95), Price and Micco present an easy-to-follow, seven-step plan for weight loss, debunking myths and offering smart solutions for common weight-loss challenges. They break down calorie counts of frequently used ingredients, altogether making readers better informed about the dishes they consume.
And the dishes themselves? With recipes like Grilled Salmon & Summer Squash with Romesco Sauce served with new potatoes, Hawaiian Ginger-Chicken Stew with brown rice, and Greek Orzo Stuffed Peppers with roasted broccolialong with satisfying salads and sandwiches, several hearty sides, desserts, and morestaying within 500 calories never tasted so good. For most people, dinner is the hardest meal to plan for, says Micco. If you can plan for a 500-calorie dinner, and keep what you eat the rest of the day to 1,000 to 1,500 calories, most people will be able to maintain a healthy weight or even lose.
The menus and meals in EATING WELL: 500-CALORIE DINNERS are designed to work with most diet plans and are analyzed for nutritional values, cost, and how they match up with some of the countrys most popular diet plans including Weight Watchers, South Beach and others. Says Price, The secret to being satisfied is having food that tastes delicious and fills you up. Its that simple! And these dinners intend to do just that.
About the Authors:
Jessie Price is the deputy editor of food for EatingWell Media Group and directs all food stories for EatingWell Magazine. She has worked on several EatingWell books, most recently EatingWell in Season: The Farmers Market Cookbook, EatingWell Comfort Foods Made Healthy, and EatingWell for a Healthy Heart. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables.
Nicci Micco, deputy editor of features and nutrition, directs all nutrition-related content for EatingWell Media Group. She has a masters degree in nutrition and food sciences, with a focus in weight management.
Learn more about EatingWell and check out other great recipes, articles, and podcasts at: www.eatingwell.com