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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The best thing about tofu besides its nutritional value is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.

Makes 4 servings
Active Minutes: 25
Total: 25 minutes

• 3 tablespoons canola oil

• 2 tablespoons rice vinegar

• 1 tablespoon honey

• 2 teaspoons reduced-sodium soy sauce

• 1 teaspoon toasted sesame oil

• 1 teaspoon minced fresh ginger

• 1/2 teaspoon salt

• 1 (14-ounce) package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes

• 8 cups mixed salad greens

• 2 medium carrots, peeled, halved lengthwise and sliced

• 1 large cucumber, chopped

1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

Per Serving: 237 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber; 454 mg sodium.

Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% 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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