Everyday Food: Light: The Quickest And Easiest Recipes, All Under 500 Calories by Martha Stewart Living MagazineEveryday Food: Light: The Quickest And Easiest Recipes, All Under 500 Calories by Martha Stewart Living Magazine

Everyday Food: Light: The Quickest And Easiest Recipes, All Under 500 Calories

byMartha Stewart Living Magazine

Paperback | December 27, 2011

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Cook what you want to eat, without all the fat
The editors of Everyday Food magazine know that it’s not enough to get dinner on the table in a snap—it also has to be good for the whole family. Everyday Food: Light features delicious, healthful recipes, all under 500 calories. Organized seasonally so you can take advantage of the freshest ingredients, this book shows you how to quickly make your favorite dishes in a way that’s light but nonetheless tempting.

Making simple adjustments to your weeknight arsenal is easy with the step-by-step instructions on cooking techniques (like stir-frying and roasting), kitchen tools to help cut down on calories (such as a steamer basket and a citrus zester), and great low- or no-fat flavor boosters (marinades, herbs, and spices). And each recipe is accompanied by a beautiful color photograph and nutritional information to keep you motivated all week long. Here are some of the recipes you’ll find inside:

   • Oven-Fried Chicken
   • Saucy Shrimp and Grits
   • Lighter Eggplant Parmesan
   • Grilled Marinated Flank Steak
   • Olive-Oil Mashed Potatoes
   • Lighter Creamed Spinach
   • Tomato Salad with Olives and Lemon Zest
   • Light Chocolate-Chunk Brownies
   • Pear and Berry Crisp
   • Mini Mocha Cheesecakes
Tips throughout explain what makes these recipes light, whether by using simple substitutions (such as whole-wheat tortillas instead of pizza crust), smart ways to cut back on fat (topping fish with bread crumbs rather than coating it in batter), or healthy cooking methods (baking onion rings instead of frying them). You’ll also find prep and cook times for each recipe, and plenty of one-pot meals that make great weeknight dinners for the whole family.

Staying on track for a healthy lifestyle doesn’t have to mean relying on gimmicky diets or eating flavorless meals. With Everyday Food: Light, cooking fulfilling and tasty dinners has never been easier or more inspiring.
MARTHA STEWART LIVING magazine was first published in 1990. Since then, more than two dozen books have been published by the magazine’s editors. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndica...
Title:Everyday Food: Light: The Quickest And Easiest Recipes, All Under 500 CaloriesFormat:PaperbackDimensions:384 pages, 9.18 × 7.38 × 1.03 inPublished:December 27, 2011Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307718093

ISBN - 13:9780307718099

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Rated 4 out of 5 by from Great for those wanting to change their diet easy The Good Stuff * Good layout and organization of recipes * Good variety of recipes * Wife says the index is bloody wonderful - but this would only be important to seriously anal library workers & nerds (Jen's note - nice eh, if he didn't cook as well as he did I might have to kick him to the curb for that) * Recipes have simple easy to understand instructions, not too much prep time and most of the ingredients are readily available even here in the boonies * The introduction to all of the light cooking methods and ways of making all of your meals lighter is extremely helpful * Each recipe explain what makes it light and many have tips and tricks as well * Nice to have the nutritional info listed on each recipe * Each recipe has a picture -- which the wife really likes * Unique way of organizing recipes by season - never seen before and really liked this * the whole cookbook has a nice bright light laid back look which was a nice surprise as this is done by Martha Stewart (Jen's note: hubby has "issues' with Martha Stewart) The Not so Good Stuff * Recipes are a wee bit slanted to american type recipes -- not a big deal but if you are Canadian you will see what I mean (not an insult in any way - just an observation on choice of ingredients) * The One Pot Chicken and Brown Rice dish just looks plain nasty (this is Jake's part of the review) and grits -- really (Jen's Note: we don't get the fascination with grits here in Ontario -- but than again we've been known to eat some weird dishes so really should just shut my mouth) * Not a lot of kid friendly recipes if you know what I mean Favorite Recipes * Roasted Shrimp with Spaghetti Squash - Pg 345 * Light Chicken Parmesean - Pg 67 * Sweet Potato and Chipolte Soup - Pg 48 * Cilanto Lime Rice - Pg 178 * Lacy Almond-Orange Cookies - Pg 194 * Light Pineapple Upside Down Cake - Pg 112 (will post pics later) Who Should/Shouldn't Use * Best suited for beginner to intermediate cooks * Perfect for my wife who always has a hard time digesting fattier/rich foods (Jen's Note: Thanks for telling everyone hubby) * Great cookbook for those wanting to change their diet * Not really good for the more experienced advanced cook 4.5 Dewey's I received this from Random House in Exchange for an Honest Review
Date published: 2012-01-07

Read from the Book

Lighter Eggplant Parmesanserves 4 prep time: 20 minutes total time: 45 minutesWHY IT’S LIGHT This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.   1 large Italian eggplant (2 pounds), sliced ½ inch thick crosswise 1 tablespoon olive oil Coarse salt and ground pepper 1 cup skim milk 3 tablespoons all-purpose flour 2 garlic cloves, minced 1 cup homemade or store-bought marinara sauce ½ cup grated part-skim mozzarella cheese 1/3 cup grated Parmesan cheese   1. Preheat oven to 450°F, with racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half-way through. 2. Meanwhile, in a medium saucepan, whisk together ¼ cup milk, the flour, and garlic. Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. 3. Spread ¼ cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with milk sauce. Dollop with remaining ¼ cup marinara sauce. Top evenly with mozzarella and Parmesan. Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately. per serving: 229 calories; 9.3 g fat (3.3 g saturated fat); 11.9 g protein; 26.7 g carbohydrates; 8.9 g fiber