Product Description

Fried chicken?? macaroni and cheese?? brownies?? and 147 other favorite recipies under 350 calories.
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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!

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8 ounces whole- wheat penne
2 cups Rocco??s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce
Pinch of crushed red pepper
One 7-ounce container 2% Greek yogurt
1 cup chopped fresh basil
Salt and freshly ground black pepper
6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions?? about 9 minutes; drain.

2. While the pasta is cooking?? bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce?? stirring it occasionally with a he"sistant rubber spatula?? until it is slightly thickened?? about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl?? toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top?? and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don??t. If you??re in the latter category?? overcook it a bit. Toward the end of the cooking time?? keep testing it until it??s as tender as you like it.

Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

4 sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 ounces haricots verts or slim green beans?? trimmed
Juice and grated zest of 1 lemon
1 garlic clove?? minced
2 tablespoons wasabi paste
4 scallions (white and green parts)?? sliced thin on the diagonal
3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steak