You Can Trust a Skinny Cook

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Overview

Co-host of Lifetime's Cook Yourself Thin Allison Fishman shows you how to eat great—and look even better!

In You Can Trust a Skinny Cook, Allison Fishman teaches you how to stay thin and trim without giving up on the good things in life. She shows you how to take control of your health by taking charge in the kitchen with delicious, healthy meals served in the right portions.

You'll learn how to cook with confidence, making your neighbors ...

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Overview

Co-host of Lifetime's Cook Yourself Thin Allison Fishman shows you how to eat great—and look even better!

In You Can Trust a Skinny Cook, Allison Fishman teaches you how to stay thin and trim without giving up on the good things in life. She shows you how to take control of your health by taking charge in the kitchen with delicious, healthy meals served in the right portions.

You'll learn how to cook with confidence, making your neighbors jealous both for your cooking skills and your great figure. Recipes include handy "Kitchen Tips" that make cooking simple and "Skinny Kitchen Tips" for cutting out the calories without losing the flavor. Recipes like Slow Roasted Salmon with Lemon Dill Sauce, Three Cheese Mac and Cheese, New England Clam Chowder, and even decadent desserts like Berry Cobbler with Buttermilk Biscuits are so good, you'd never know that they're made with healthy ingredients and techniques.

  • A smart guide to enjoying great food and great health
  • From Lifetime and TLC star Allison Fishman, an authority on healthy and delicious cooking
  • Features recipes that cover every meal of the day, including desserts and snacks
  • Full of simple cooking instructions and nutritional information per serving

You Can Trust a Skinny Cook is the only guide home cooks need to eat the foods they love in a healthy way. So live it up—without giving anything up!

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  • You Can Trust a Skinny Cook
    You Can Trust a Skinny Cook  

Editorial Reviews

Publishers Weekly
Fishman, a contributor to Cooking Light magazine and coauthor of Cook Yourself Thin, advocates taking control of your health by learning to cook delicious food that also happens to be low in calories. Among her "10 commandments for your best body" are "never go hungry," "snack between meals," "fill half your plate with vegetables," "have breakfast and make it at least 250 calories," and "Enjoy what you eat. If you don't like it, don't put it in your mouth." The emphasis is certainly on eating, not dieting, though each recipe lists serving size and nutritional information. Breakfast options include crepes with sautéed apples and bread pudding with peaches and blueberries; there's a flourless chocolate cake, berry cobbler, and profiteroles for dessert. In between, there are your run-of-the-mill salads and soups (spinach, Caesar, beet; potato-leek, black bean, carrot-ginger); snacks (deviled eggs, stuffed mushrooms, hummus); pastas; vegetables; sides; and mains (quick chicken mole, shrimp scampi, classic roast beef, seared duck breast, pulled pork). While nothing is particularly groundbreaking, Fishman gets points for her emphasis on enjoying food and eating more in smaller portions, and her "skinny tips" accompanying most recipes are insightful. This is a good book for beginning cooks who want relatively healthy versions of classic dishes. (Apr.)
From the Publisher
Fishman, a contributor to Cooking Light magazine and coauthor of Cook Yourself Thin, advocates taking control of your health by learning to cook delicious food that also happens to be low in calories. Among her "10 commandments for your best body" are "never go hungry," "snack between meals," "fill half your plate with vegetables," "have breakfast and make it at least 250 calories," and "Enjoy what you eat. If you don't like it, don't put it in your mouth." The emphasis is certainly on eating, not dieting, though each recipe lists serving size and nutritional information. Breakfast options include crepes with sautéed apples and bread pudding with peaches and blueberries; there's a flourless chocolate cake, berry cobbler, and profiteroles for dessert. In between, there are your run-of-the-mill salads and soups (spinach, Caesar, beet; potato-leek, black bean, carrot-ginger); snacks (deviled eggs, stuffed mushrooms, hummus); pastas; vegetables; sides; and mains (quick chicken mole, shrimp scampi, classic roast beef, seared duck breast, pulled pork). While nothing is particularly groundbreaking, Fishman gets points for her emphasis on enjoying food and eating more in smaller portions, and her "skinny tips" accompanying most recipes are insightful. This is a good book for beginning cooks who want relatively healthy versions of classic dishes. (Apr.) (Publishers Weekly, March 2011)
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Product Details

  • ISBN-13: 9780470876350
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/12/2011
  • Edition number: 1
  • Pages: 272
  • Sales rank: 639,919
  • Product dimensions: 8.90 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

ALLISON FISHMAN is the creator of The Wooden Spoon Cooking School and contributor and TV spokesperson for Cooking Light magazine. She was a contributor to the bestseller Cook Yourself Thin and was the co-host of Lifetime's Cook Yourself Thin and TLC's Home Made Simple.

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Table of Contents

Acknowledgments.

You can trust a skinny cook.

Introduction.

GOOD MORNING: Breakfast & Brunch.

SALAD DAYS: Crisp Salads & Homemade Dressings.

SLURP!: Soups & Stews.

SOMETHING TO MUNCH: Snacks & Dips.

TWIRL YOUR FORK: Pasta & Noodles.

VEG OUT: Veggie Sides.

CAN-DO CARBS: Starchy Sides.

MUCH DEPENDS ON DINNER: Meats & Mains.

SAVE ROOM FOR DESSERT.

Index.

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Recipe

SPICY PEANUT NOODLES WITH SHRIMP

PREP TIME: 25 minutes
TOTAL TIME: 40 minutes
MAKES: 10 servings
SERVING SIZE: 2 cups with shrimp

I was recently asked to bring a noodle dish that would feed a crowd with a variety of eating needs. One guest didn't do cheese, another was a fish-eating vegetarian (pescatarian), another was allergic to shellfish, while the rest were total carnivores.
Oy vey. Feeding Jack and Mrs. Sprat would have been simpler. But in the end, this was the dish to take. Noodle dishes without cheese can be hard to find, unless you go with Asian flavors, like this recipe. The fish-eating vegetarian was happy, and to be sure that our guest with the shellfish allergy stayed safe, I cooked the shrimp in the pasta water after the pasta was out. That way, I could serve the shrimp on the side for those who wanted it. No extra work, no extra time.
Even the carnivores enjoyed this dish and said it was filling and satisfying. As for me, I was just grateful that no one had a peanut allergy.

NUTRITION INFORMATION (PER SERVING):
Calories 454, Carbs 50g, Fiber 6g, Protein 30g, Total Fat 15g, Saturated Fat 3g

1 pound dried linguine
2 pounds frozen shrimp, defrosted
1/2 cup creamy peanut butter
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon grated fresh ginger
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon red pepper flakes, depending on your preferred spiciness
1 small napa cabbage, thinly sliced crosswise (8 cups)
2 red bell peppers, seeded and thinly sliced
1 Granny Smith apple, cut into matchsticks, or 1 cup mung beans
1/2 cup chopped fresh cilantro
Greens of 4 scallions, chopped
1/2 cup chopped roasted peanuts
1 lime, cut into 8 wedges

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. To cook the shrimp, add it during the last 3 minutes while the pasta is cooking, or cook it separately, after you've removed the pasta.

2. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes. Add the pasta and turn to coat in the sauce. Add the cabbage, bell peppers, apple, cilantro, and scallion greens and toss to combine. You may need to add the vegetables in batches, or use two bowls—you're making 20 cups of noodles! Serve the noodles garnished with the shrimp and chopped peanuts. Serve with lime wedges.

KITCHEN TIP § Shrimp Size
If you're buying frozen shrimp, don't just look to the size (large, extra-large, jumbo), look to the count. All frozen shrimp will have a number on the bag, like 16–20 or 21–26, which indicates the number of shrimp you can expect to get per pound. In this recipe, if you were to use a pound of 16–20 shrimp, you'll have really big shrimp, but just about 3 per portion. If you want more shrimp per serving, go for a smaller shrimp with a bigger count.

KITCHEN TIP § Napa Cabbage
Napa cabbage is a fragile cabbage and wilts easily, which makes it perfect for this dish. When you look for it in the grocery story, select a long cabbage with crinkly leaves, as opposed to green cabbage that is round with smooth leaves.
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Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Posted April 18, 2011

    Highly recommended

    This is a great book with a ton of easy-to-make recipes. The good news is you don't need a ton of formal culinary training to make stuff that tastes great and is actually good for you.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 19, 2011

    Great Tips and Tricks

    I've made a couple of the recipes - roasted tomato soup, carrot soup and chicken with lemon and rosemary. They were quick to do (critical for me) and surprisingly tasty. But my favorite thing about this book are the tips. On the bottom of every page there are these "skinny tips" and "kitchen tips" which give great ideas on how to make things low cal without losing flavor or to improve your skills and knowledge. Worth it just to read these.

    1 out of 1 people found this review helpful.

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  • Posted April 19, 2011

    Fantastic!

    The photos make your mouth water. The great thing about the book is that it reinforces "You don't have to deprive yourself to look good!" And you feel as though the recipes are more indulgent than they really are. The tips are helpful in keeping yourself satisfied, and not looking for more. Highly Recommend.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 19, 2011

    You Can Trust a Skinny Cook is an amazing cookbook! I'm so happy I tried it ...

    The recipes are innovative and simply delicious! The author is witty, creative and instructive in her narratives. One of my best purchases in 2011!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 4, 2011

    It's okay...

    I was very excited for the book. But after going through it there was only two recipes, I wanted to try. Very disappointed. This book is nothing like "Pretty Delicious". (Another book written by a 'cook yourself thin' chef. ) I think I'm going to ask for a refund.

    1 out of 4 people found this review helpful.

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  • Anonymous

    Posted February 11, 2013

    No text was provided for this review.

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