Featured Cookbook

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SAMPLE RECIPES:

1. Bacony Barley Salad with Marinated Shrimp

2. Asian Tofu Salad

3. Express Shrimp and Sausage Jambalaya

4. Turkey and Balsamic Onion Quesadillas

5. Shrimp Enchiladas Verde

6. Korean-Style Steak and Lettuce Wraps

Book Description

Never again sacrifice delicious, healthy meals when time is short: Here are more than 150 recipes that can be cooked in 30 to 40 minutes or less.Healthy in a Hurry offers the ultimate answer to the perennial weeknight question of "What's for dinner?" With hundreds of quick and flavorful main-course recipes, it promises to become an everyday cooking tool for those who want to get a healthy, delicious meal on the table both swiftly and simply.

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The Eating Well Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less

Authors: Jim Romanoff and The Editors of Eating Well

Date: January 2006

ISBN: 0881506877

Publisher: Countryman

Hardcover

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Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

Makes 4 servings, 1 3/4 cups each
Active Minutes: 40
Total: 40 minutes

• 3 strips bacon, chopped

• 1 1/2 cups water

• 1/2 teaspoon salt

• 2/3 cup quick-cooking barley

• 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped

• 1/3 cup lime juice

• 2 cups cherry tomatoes, halved

• 1/2 cup finely diced red onion

• 1/2 cup chopped fresh cilantro

• 2 tablespoons extra-virgin olive oil

• Freshly ground pepper to taste

• 1 avocado, peeled and diced

1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice.

4. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.

Per Serving: 393 calories; 18 g fat (3 g sat, 11 g mono); 228 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 671 mg sodium.

Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv).

More Sample Recipes From This Cookbook:

1. Bacony Barley Salad with Marinated Shrimp

2. Asian Tofu Salad

3. Express Shrimp and Sausage Jambalaya

4. Turkey and Balsamic Onion Quesadillas

5. Shrimp Enchiladas Verde

6. Korean-Style Steak and Lettuce Wraps

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