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1. Penne with Roasted Vegetables

2. Moo Shu Pork

Book Description

What happens when six dedicated foodies who are paid to eat need to lose weight? After years of cooking and tasting as many as ten different dishes a day, the staff of the test kitchen joined that majority of Americans who want to lose anywhere from 10 to 30 pounds. So the test-kitchen team went on a 15-week diet and the results were amazing: Every single team member met or exceeded her or his weight-loss goal. Now, on the Eat What You Love & Lose plan, you'll benefit from their experience and wisdom with a sensible 14-day program and more than 250 fast and fabulous recipes that get the best flavor out of every calorie.

... (more)

Family Circle Eat What You Love & Lose: Quick and Easy Diet Recipes from Our Test Kitchen

Authors: Peggy Katalinich, Susan McQuillan, Photographs by Marc Ferri and Brian Hagiwara

Date: December 2004

ISBN: 0060597224

Publisher: Regan Books

Paperback

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Servings: 6

• 1 eggplant (1 pound), cut into 1-inch pieces

• 1 small butternut squash (1 pound), peeled, seeded, and cut into 1-inch pieces

• 2 zucchini (about 1 pound), halved lengthwise and cut into 1-inch pieces

• 2 sweet red peppers, cored, seeded, and cut into 1-inch pieces

• 1 red onion, cut into 1/4-inch-wide wedges

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 pound penne

• 3 tablespoons balsamic vinegar

• 3 cloves garlic, minced

1. Heat oven to 450 degrees F. Coat 2 shallow roasting pans with cooking Spray.




2. Combine eggplant, squash, zucchini, sweet peppers, onion, ½ teaspoon salt, and 1/2 teaspoon pepper in large bowl. Coat vegetables with cooking Spray; toss to evenly coat. Divide between 2 pans.




3. Roast for 35 minutes or until nicely browned and tender.




4. Cook penne in large deep pot of lightly salted boiling water until al dente, firm yet tender Reserve 1 cup liquid; drain.




5. Toss together roasted vegetables, penne, vinegar, garlic, and remaining salt and pepper with enough reserved liquid to moisten.




6. Nutrient Value Per Serving: 256 calories, 1 g.fat, (6 g saturated), 9 g protein, 54 g carbohydrate, 7gfiber, 398mg sodium, 0 mg cholesterol.

More From This Book:

1. Penne with Roasted Vegetables

2. Moo Shu Pork

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