The Everything Healthy Casserole Cookbook: Includes - Bubbly Black Bean and Cheese Dip, Chicken Jambalaya, Seitan Shepard's Pie, Turkey and Summer Squash Mousska, Harvest Fruit Cake (PagePerfect NOOK Book)

The Everything Healthy Casserole Cookbook: Includes - Bubbly Black Bean and Cheese Dip, Chicken Jambalaya, Seitan Shepard's Pie, Turkey and Summer Squash Mousska, Harvest Fruit Cake (PagePerfect NOOK Book)

by Kristen Widican
     
 

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Casserole - that old weeknight standby - is trendy again! The fat- and calorie-laden dishes of old have been replaced with lighter, delicious fare you'll feel good about serving to your family. The Everything Healthy Casserole Cookbook takes the work out of preparing healthy casserole-based appetizers, entrees, and desserts, and shows you how to create

Overview

Casserole - that old weeknight standby - is trendy again! The fat- and calorie-laden dishes of old have been replaced with lighter, delicious fare you'll feel good about serving to your family. The Everything Healthy Casserole Cookbook takes the work out of preparing healthy casserole-based appetizers, entrees, and desserts, and shows you how to create consistently flavorful dishes. You'll prepare wholesome, irresistible recipes, including:

  • Tomato, Basil, and Parmesan Strata
  • Roasted Pear and Blue Cheese Spread
  • Oven Seared Tuna Steaks with Olives and Lemon
  • Gingered and Pralined Sweet Potatoes
  • Blackberry Cobbler
  • Apple-Walnut Bread Pudding
With 300 recipes that include nutritional information, tips for refreshing family favorites, and vegetarian, vegan, and special diet options, this fun and inspiring cookbook has something for everyone.

Product Details

ISBN-13:
9781440530012
Publisher:
F+W Media
Publication date:
10/15/2011
Series:
Everything
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
304
File size:
3 MB

Meet the Author

Kris Widican, MS, RD, LDN is a registered dietitian, chef, and food writer who specializes in culinary nutrition. Widican trained at the Culinary Institute of America and honed her skills in award-winning restaurants, including Gramercy Tavern in New York City, and holds a Master’s degree in Nutrition Communication from Tufts University. She consults with independent food and beverage operators, industry groups, and nonprofits on a variety of nutrition communications projects, and develops recipes for print and web publications. She also teaches healthy cooking and nutrition classes, and provides personal chef services with a nutritional focus. She was a senior writer and recipe developer at America’s Test Kitchen and Cook’s Country magazine. Widican is a member of the American Dietetic Association, the International Association of Culinary Professionals, Slow Food International, Women Chefs and Restaurateurs, and Chefs Collaborative. She lives in Brookline, MA.

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