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

  • Gooey jalapeño poppers

    from Now Eat This! - 150 of America's Favorite Comfort Foods, All Under 350 Calories Now Eat This! - 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco Dispirito

    • Categories: Appetizers / starters; American; Low fat; Vegetarian; Low calorie
    • Ingredients: jalapeño chiles; cream cheese; scallions; whole wheat flour; whole wheat panko breadcrumbs; egg whites; sour cream; whipped cream cheese
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Notes about Recipes in this book

  • Buffalo and blue chicken tenders

    • Waderu on January 28, 2012

      Used shrimp instead of chicken and baked for about 10 minutes. Delish.

  • Corn chowder

    • Waderu on February 02, 2011

      I made some big changes. Replaced the cauliflower with a can of white beans. Added about 1/2 lb chopped cod after simmering in the milk (added at the end with the non-pureed soup. Added smoked black pepper and hot paprika to the corn and onion saute. Family LOVED it.

  • Chicken piccata

    • swegener on February 01, 2015

      I love the lemon and capers--yum!

  • Jamaican jerk chicken with cauliflower and asparagus

    • skrochbillings on June 20, 2023

      I used a marinade concentrate and yogurt and made a tandoori style chicken almost. Tasted amazing

  • (Almost) General Tso's chicken

    • LaPomme on May 26, 2011

      Made the "Rockin Asian stir-fry sauce" and found it a little vinegary. Added extra chili sauce and extra sweetner. Used boneless, skinless chicken thighs instead of breast meat and the chicken remained tender. I am concerned that breast meat might dry out in the oven.

  • Lemony shrimp salad

    • Meags on July 31, 2022

      Fantastic salad! I cut my shrimp lengthwise instead of crosswise. Next time I'll try 1/3 c mayo. Would be good on lettuce too.

  • Rocco's how low can you go low-fat marinara sauce

    • Bloominanglophile on April 05, 2014

      I have made this marinara sauce a handful of times--usually for a quick meal with frozen, store-bought meatballs for meatball subs. It is a nice recipe, and in combination with the meatballs has that classic Italian-American taste. I prefer to use the fresh basil in the sauce, but this last time I just seasoned it with dried basil and oregano, and it was fine. Could see using this sauce in a myriad of ways, from saucing a pizza, to layering it in a lasagna, etc. I do make this with Cento San Marzano tomatoes--tried Pomi once and didn't like as well.

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  • ISBN 10 0307767531
  • ISBN 13 9780307767530
  • Published Aug 18 2010
  • Language English
  • Countries United States
  • Publisher Random House Publishing Group
  • Imprint Random House Publishing Group

Publishers Text

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!

Rocco DiSpirito grew up in Jamaica, Queens, where his mother Nicolina worked in a school cafeteria and taught her son great Italian home cooking. He entered the Culinary Institute of America at age seventeen and, upon graduation, went straight to work in the kitchens of France. He returned to the United States and earned a business degree from Boston University in 1989. He opened his first restaurant, Union Pacific, which earned three stars in "The New York Times" and landed him on the cover of "Gourmet" magazine.

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