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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These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste.

Makes 4 servings
Active Minutes: 35
Total: 40 Minutes

• 1 pound flank steak

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1 cup diced peeled cucumber

• 6 cherry tomatoes, halved

• 1/4 cup thinly sliced shallot

• 1 tablespoon finely chopped fresh mint

• 1 tablespoon finely chopped fresh basil

• 1 tablespoon finely chopped fresh cilantro

• 1 tablespoon brown sugar

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons lime juice

• 1/2 teaspoon crushed red pepper

• 1 head Bibb lettuce, leaves separated

1. Preheat grill to medium-high.

2. Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."

To Make Ahead: The steak mixture will keep, covered, in the refrigerator for up to 1 day.

Per Serving: 199 calories; 7 g fat (3 g sat, 3 g mono); 45 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 465 mg sodium.

Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (20% dv), Iron (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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