Made a great discovery - the new cook book by Rocco Dispirito called NOW EAT THIS !
basically it's all the great comfort food we like for less then 350 calories - even gives you all the info so if you are on Weight Watchers - it's easy to calculate your points
Here is a brief description
FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE
RECIPES UNDER 350 CALORIES
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America's favorite comfort foods into deliciously healthy dishes-all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What's more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!
To give you a taste of it - here is a GREAT recepie. I will be trying the 53 calorie brownie soon ( yes you heard that right !!) and i'll post my comments at a later day :-)
Enjoy and let me know if it taste GREAT.
Rocco DiSpirito
Now Eat This
Fried Chicken, Macaroni 'n' cheese, Brownies, and 147 Other Favorite Dishes You Thought You Could Never Eat Again
- All Under 350 Calories
Ballantine Books | Spring 2010
"Un-Fried" Chicken Fat Grams , Calories
Serves 4
3 cups chicken broth
Salt
4 skinless chicken thighs
2 quarts grapeseed oil
1 1/2 cups whole wheat flour
1 tablespoon paprika
1 1/2 teaspoons celery salt
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
2 cups lowfat buttermilk
1. In a medium saucepot, over high heat add the chicken broth and season it well with salt. Add the chicken thighs to the pot and bring the broth to a simmer. Cover the the pot with a lid, reduce the heat to low and gently simmer the chicken thighs for 40 minutes or until they are tender. Remove thighs from liquid, pat them dry and set them aside, covered to keep them warm.
2. Meanwhile, over high heat, bring the grapeseed oil to 400? in a large pot with high sides. In a baking dish, combine the whole wheat flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and cayenne and mix the ingredients together well. In a large bowl combine warm chicken thighs with buttermilk to coat. Next, dredge thighs in the flour mixture. Repeat process one more time to double coat the chicken. Shake off the excess flour.
3. Fry the chicken, 2 pieces at a time, for 30 seconds to 1 minute, or until they are a deep golden brown. Drain the chicken on a roasting rack or on paper towels. Serve immediately.
Before: 549 cals, 30 g fat
Un-Fried Chicken:
Calories: 213
Protein (g): 17
Carbs (g): 14
Fat (g): 10.2
Cholest (mg): 58
Fiber (g): 3
Sodium (mg): 1168
