Enter to win a copy below!
Have you ever wondered how many calories are in your breakfast, lunch, dinner or snacks? Do you find it a pain to track all the ingredients and then break them down into a portion size that is acceptable for your diet? I know I’m always trying to keep track and sometimes it becomes a pain trying to figure it all out. However now it’s a little easier with the new cookbook from Anson Williams, Bob Warden, and Mona Dolgov. They created The Perfect Portion Cookbook with over 150 comfort food recipes. The recipes are then broken down into 100 calorie portions and they even recommend the serving for each recipe too.
Look at the picture above; a serving is 100 calories or 1/3 Cup, but the recommended lunch serving is 300 calories so you can eat the entire cup. They take all the guesswork out of it for you…this makes it so easy! All the recipes are made with everyday ingredients and there is an array of favorites to choose from.
There are 10 sections of the book which are broken down into: 1~Breakfast, 2~Soup, Salads & Sandwiches, 3~Casseroles & One-Pot Meals, 4~Everyday Meals, 5~Sides, 6~Entertaining, 7~Holiday Favorites, 8~Dressings, Sauces & Jams, 9~Satisfying Snacks, and 10~Desserts. As you can see, it’s all in there!
Dolgov said “It’s not always what you eat that is the problem, but the decisions on both how you eat and how much you eat. The Perfect Portion Cookbook helps you find joy in your favorite comfort foods and safe harbor away from processed and empty calories with culinary tips and nutritious tricks like better-for-you ingredients that are positive steps to a healthier lifestyle.” I think this sums it up perfectly because I know myself that I cook pretty healthy, but it’s the portion sizes that I tend to steer away from at times. Now this book helps me see exactly what I should be eating. We tried a lot of the recipes, and they all taste delicious; this Chicken-Fried Steak is definitely a favorite.
- 1/3 C low-fat buttermilk
- 2 large egg whites
- 4 (4 ounce) cubed steaks
- 1 C flour
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 Tbsp. canola oil
- 2 Tbsp. flour
- 1/2 C 2% milk
- 1/4 C low-fat buttermilk
- 1/4 tsp. slat
- 1/2 tsp. black pepper
- In a mixing bowl, whisk together the buttermilk and egg whites.
- Add the cubed steaks, cover, and refrigerate for 30 minutes.
- In a wide bowl, combine the flour, baking powder, salt, pepper, onion powder, and garlic powder.
- Place the steaks into the flour mixture; breading them on both sides.
- Heat the oil in a skillet over medium heat.
- Place the breaded steaks into the pan and fry for 5-7 minutes, or until golden brown on the bottom. Flip and cook an additional 5 minutes, or until golden brown.
- Transfer to a plate, and cover with foil.
- Stir the 2 Tbsp. of flour into any drippings remaining in the skillet; cook for 2 minutes, stirring constantly.
- Whisk the milk, buttermilk, salt, and pepper into the flour and bring to a boil, whisking constantly.
- Simmer for 2 minutes before serving over the steaks.
How about a sneak peak at Better Butter Batter French Toast:
or 100 Calorie Cheesecake minis!
Wouldn’t you love to have this cookbook too? All you have to do is leave a comment telling me what your favorite comfort food is; one lucky reader will win a copy for themselves!
Contest ends: 3-2-16 and open to U.S. residents. Please note that I was provided with a cookbook to review, but the opinions expressed are my own.