Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories

Fried chicken, macaroni and cheese, brownies, and 147 other favorite recipies under 350 calories.br / br /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!

span class="h1"strongFeatured Recipe: No Cream-No Cry Penne Alla Vodka/strong/span br /br / The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. em--Rocco DiSpirito/em br / pstrongIngredients/strong/p img align="right" border="0" src="http://g-ecx.images-amazon.com/images/G/01/randoEMS/Rocco_PenneVodka_sm.jpg" / ul li8 ounces whole- wheat penne/li li2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of emNow Eat This!/em) or store-bought low- fat marinara sauce/li liPinch of crushed red pepper/li liOne 7-ounce container 2% Greek yogurt/li li1 cup chopped fresh basil/li liSalt and freshly ground black pepper/li li6 tablespoons grated Parmigiano-Reggiano cheese/li /ul p(Serves 4)/p pstrongDirections/strong/p p1. 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./p p2. 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 heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat./p p3. 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./p p4. 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./p pstrongHealthy Tips/strong/p pWhole-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./p pFat: 4.8 gbr / Calories: 320br / Protein: 18 g br / Carbohydrates: 55 gbr / Cholesterol: 11 mg br / Fiber: 6 gbr / Sodium: 416 mg/p span class="h1"strongFeatured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi/strong/span br /br / This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. em--Rocco DiSpirito/em br / pstrongIngredients/strong/p img align="right" border="0" src="http://g-ecx.images-amazon.com/images/G/01/randoEMS/Rocco_SearedTuna_sm.jpg" / ul li4 sushi-grade tuna steaks (3 ounces each)/li liSalt and freshly ground black pepper/li liNonstick cooking spray/li li12 ounces haricots verts or slim green beans, trimmed/li liJuice and grated zest of 1 lemon/li li1 garlic clove, minced/li li2 tablespoons wasabi paste/li li4 scallions (white and green parts), sliced thin on the diagonal/li li3 tablespoons black sesame seeds/li /ul p(Serves 4)/p pstrongDirections/strong/p p1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat./p p2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes./p p3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain./p p4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste./p p5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve./p pFat: 3.8 gbr / Calories: 166br / Protein: 23 gbr / Carbohydrates: 11 gbr / Cholesterol: 38 mgbr / Fiber: 5 gbr / Sodium: 211 mg/p hr size="1" /