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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Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.

Makes 8 servings
Active Minutes: 20
Total: 45 minutes

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

• 1 cup frozen corn, thawed

• 2 cans (4-ounce each) chopped green chiles (not drained)

• 2 cups canned green enchilada sauce or green salsa, divided

• 12 corn tortillas

• 1 (15-ounce) can nonfat refried beans

• 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar

• 1/2 cup chopped fresh cilantro

• 1 lime, cut into wedges

1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2-cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes.

5. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.

6. Top with cilantro and serve with lime wedges.

To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Per Serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.

Nutrition Bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% 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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