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Rachael Ray's 30-Minute Get Real Meals: Eat Healthy without Going to Extremes
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Rachael Ray's 30-Minute Get Real Meals: Eat Healthy without Going to Extremes

3.8 20
by Rachael Ray
 

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No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.

In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty

Overview

No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.

In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.

With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's “you can do it” attitude, 30-Minute Get Real Meals proves you don’t have to go to extremes to eat healthy.

Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:

•Snacks and Super-Supper Snacks

•Burgers Gone Wild

•Take a Dip: Fondues

•Salads that Stack Up

•That’s Souper

•Well-Rounded Square Meals

•Pasta: Come Home Again

•Desserts? Yes, Desserts!

Editorial Reviews

Publishers Weekly
Part of Ray's appeal to legions of Food TV fans is her loose, nonnitpicky approach to cooking at home. Every meal she presents can be prepared in 30 minutes or less, and she consistently emphasizes simplicity and nonfussiness. So it's no surprise that Ray's contribution to the supposedly waning low-carb cookbook genre does not strictly adhere to the diet. Ray adores carbohydrates I cannot and will not eat without them and she believes consuming them in moderation is a healthy option. This selection of recipes, then, does include pasta dishes, but Ray wisely makes them heavy on the meat and vegetables and low on pasta (a half pound for every four entrEes). Her devoted viewers will delight at the prospect of Bucatini with Sausage, Peppers, and Onions; Creamy Polenta and Bolognese Sauce; and Eggplant and Wild Mushroom Pasta with Ricotta Salata. Other chapters are just as appealing, offering ideas for main course salads, as well as meat and fish dishes, burgers, soups, snacks and desserts. In keeping with her low-maintenance style, Ray is lax with her instructions, calling for a couple slices of smoked salmon in one recipe, and 2 tablespoons vegetable oil (eyeball it) in another. Ray's standard chatty demeanor, which comes through loud and clear, coupled with interesting, varied recipes, make this book a winner. (Apr.) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781400082537
Publisher:
Ten Speed Press
Publication date:
03/29/2005
Pages:
256
Product dimensions:
7.44(w) x 9.09(h) x 0.81(d)

Read an Excerpt

Green and White Lightning Chunky Chicken Chili

4 servings
2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous

Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.

Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!

Confession:
To be Honest, I eat chili as an excuse to eat corn chips. I rarely need a spoon as all: one chip, two chips, three chips…well, it can get ugly is all I’m saying. To help keep my corn chip obsession in check and still feel satisfied, I buy one individual lunch-box-size bag of chips. This way I don’t have that big gorgeous bag of chips dangerously calling my name from the cupboard. If I don’t have then, I don’t eat them. I exert my self-control at the supermarket.

Meet the Author

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of eight bestselling cookbooks, most recently Cooking Rocks! and Cooking ‘Round the Clock. Rachael lives in the Adirondacks.

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Rachael Ray's 30-Minute Get Real Meals 3.9 out of 5 based on 0 ratings. 20 reviews.
Anonymous More than 1 year ago
Disappointing - one chapter devoted to appetizers and another completely to dips? A chapter for dips? Some recipes have ingredients like "A can of crushed tomatoes"; with NO can size (14 oz. or 28 oz.???). Having cooked for a long time I could figure it out by the other ingredient ratios but a novice might be stumped. The other issue is this is suppose to be an approach to healthy and lighter eating without going low carb. There is no calorie or nutritional information, how is it deemed healthy and low calorie and by whom?
Guest More than 1 year ago
Rachel has done some nice books in this serious of fast cooking. I decided to get this one since my new thing is healthy eating. Great stuff and as the book says, 30 minutes is what it takes. Enjoyed it thanks.
Guest More than 1 year ago
I am not much for cooking that takes hours. I have watched Rachael's show and decided to try this book out. I love it. The meals really take 30 minutes and are good for you as well. Rachael includes simple instructions as well as where to buy the ingredients in the grocery store. I recommend this book for parents and anyone who does not want to cook forever to have a good meal.
Guest More than 1 year ago
I insist on cooking meals for my four children, so finding something with variety isn't always easy, i love rachel's show on the food network! some of the meals were quick but tasted like they were quick meals, i recommend the book, ecspecially for anyone pressed for time, its better than eating fast food. my children overall liked most of the meals, good job rachel!
Guest More than 1 year ago
Another good cookbook from Rachel Ray. Time saving advise that helps working women survive a hectic schedule.
Guest More than 1 year ago
Tasty, easy recipes along with Rachel's great chatty humor and down-to-earthness!! For simple but delicious comfort food, this is the book for you!! My 5 year old granddaughter always wants to know if it's time for Rachel!!!!
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
The recipes are tasty but it is hard to quickly find what you want to cook without going through an entire section. I like a cookbook with a good appendix which this does not have. In this book, you have to look at all the recipes in a section to find something that will work with ingredients you have at home. You can't just look up Burgers and get a list of pages that have burgers or chicken or pork or mushrooms. It makes it difficult if you cook by shopping sales of the week. The lack of this feature has severely limited my use of this and the other Rachel Ray cookbook I own.
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Guest More than 1 year ago
i am glad/happy to know that i can eat healthy without going to extremes. i am a diabetic and need to eat healthier. she is so full of energy and perky. i enjoy watching her on tv's food network.
Guest More than 1 year ago
Iam a huge fan of Rachael Ray and now we can eat healthy with out going to the exterme ,now the bisest of familys can eat healthy and fell good about it the meals sound so good rachael ray you have done it again you truly rock .joanna.
Guest More than 1 year ago
Another excellent Rachael Ray book. Not for the gourmet chefs out there, but perfect for people who want to make quick healthy meals. My family has been on the South Beach Diet for awhile and we are not too strict about it anymore, so this book is perfect for us. It is good for those who are trying to eat less carbs but aren't willing to be nuts about it. I use low carb pasta (Dreamfield's) in her pasta recipes and they turn out great. I am a Rachael Ray cookbook addict! The Korean Flank Steak is one of the best recipes for grilled steak I have ever had.
Guest More than 1 year ago
OK, the recipes are very simple -- but isn't that what the average working person wants these days? And yes, the recipes appear to be pretty healthy. Use this one during the week when you have less time and are more diet conscious. Pick up a more adventurous cookbook when you have a little leisure time on the weekends -- and don't mind blowing the diet! Yes, cooking can be fun!
Guest More than 1 year ago
What can I say? I truly love this woman. She never fails to deliver a book full of recipes that taste outstanding and that anyone can make. All of her lower carb options are fantastic. My family and friends are once again blown away by the quality of food I can make in 30 minutes or less by using this book. I would highly encourage any type of cook (either brand new to or an old friend of the kitchen) to add this book to their collection. You won't be dissapointed!