{"product_id":"bobby-deens-everyday-eats-isbn-9780804177160","title":"Bobby Deen's Everyday Eats","description":"\u003cb\u003eBeloved food personality and #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Bobby Deen is back with 120 new, simple, mouthwatering recipes—all under 350 calories—that can be prepared from start to finish in under 30 minutes.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e Bobby Deen’s life has always revolved around food—especially good Southern fare. But he knows that with a busy lifestyle in and out of the kitchen, finding the time to make delicious, nourishing meals can be tough. Just because your schedule is overstuffed doesn’t mean your belly has to be. Now, in \u003ci\u003eBobby Deen’s Everyday Eats,\u003c\/i\u003e Bobby helps you get a tasty and good-for-you dinner on the table in no time flat, with dozens of delectable recipes all under 350 calories and all prepared in less than 30 minutes. \u003cbr\u003e  \u003cbr\u003e Whether it’s salads and soups that make hearty suppers, lip-smacking dishes for midweek grilling, meatless main courses for watching your waistline, scrumptious sides for every season, or reduced-calorie sweet treats to cap off your meals, \u003ci\u003eBobby Deen’s Everyday Eats\u003c\/i\u003e includes such satisfying recipes as \u003cbr\u003e  \u003cbr\u003e • Light and Easy Scallops and Grits • Deviled Egg Salad • Lightened-Up Beer Cheese Soup • Peachy Pulled BBQ Chicken • Mustard-Rubbed Flank Steak • Grilled Whole-Wheat Flatbreads • Shrimp Coconut Curry • Cajun Ratatouille Bake • Creamy Spinach Polenta • Hot Roasted Green Beans with Sweet Chili • Zucchini Corn Fritters • Strawberry Angel Food Cake • Lighter Chocolate-Mint Shakes • and so much more!\u003cbr\u003e  \u003cbr\u003e Bobby also serves up time- and money-saving tips for stocking your fridge and pantry, ideas for watching your calories when you go out to eat, and a weekly 1500-calorie-a-day menu plan that helps you pull it all together. He even includes nutritional information for each and every recipe. \u003ci\u003eBobby Deen’s Everyday Eats\u003c\/i\u003e is the cookbook you’ll reach for night after night for meals that are quick, delicious, and best of all . . . good for you.TV chef and restaurant manager \u003cb\u003eBobby Deen\u003c\/b\u003e is the #1 bestselling author of \u003ci\u003eFrom Mama’s Table to Mine\u003c\/i\u003e and the host of The Cooking Channel’s \u003ci\u003eNot My Mama’s Meals\u003c\/i\u003e. He lives with his wife in Savannah, Georgia.I am a big salad eater. And by that I mean, I like ’em on the larger side. I can’t tell you how many weeknights I get home from work and find myself craving a hearty salad for dinner. Sometimes I like my salad on the side, but more often than not, I fix one that’s satisfying enough to serve as my main meal. That means adding some favorite proteins and healthy starches to help fill me up.\u003cbr\u003e\u003cbr\u003eI don’t eat salads just because they’re good for me. I choose to eat them because they are delicious and the options are limitless. First off, there’s the endless array of salad greens out there on the supermarket shelves. I can choose earthy spinach one day, spicy arugula the next, and crunchy romaine on the third day to keep things interesting. I dress the leaves up with all sorts of goodies: meats, cheeses, fish, veggies, you name it. Take my Niçoise Salad (page 14), for instance. It’s got tuna, olives, and potatoes all nestled among peppery baby arugula leaves. Now if that isn’t a meal, I don’t know what is.\u003cbr\u003e\u003cbr\u003eSalads are also a great way of putting your leftovers to good use. And for midweek eating, that sure is handy. I tend to cook a lot over the weekend and stock up my refrigerator with bits and pieces for the week. Dinner prep for a main course salad can consist of quickly foraging through the fridge for ingredients and tossing them all together in a big bowl. That’s how I came up with my Roast Chicken and Bread Salad (page 20). With leftover rotisserie chicken in the fridge and a half-­used loaf of bread on the countertop, inspiration struck. Forget about dinner in less than thirty minutes. Try dinner in less than fifteen minutes!\u003cbr\u003e\u003cbr\u003eWhile each of the salads in this chapter can be paired with bottled dressings, I’ve included a homemade dressing recipe with each. I didn’t always make my own dressings. I’d go out to a restaurant, order a salad as my entrée, and feel really good about my choice. But then I realized that the heavy dressings that you find on most restaurant menus are actually packed with fat and calories. Now I tend to stick with my homemade concoctions and the occasional light bottled dressing. It’s made a world of difference.\u003cbr\u003e\u003cbr\u003eSalads are a great place to be creative. Even if you are a totally novice cook, you can feel pretty safe about experimenting when it comes to salads. So use these recipes as a jumping-­off point to create your own masterpiece. And let your imagination go a little wild. Your body will thank you for it.\u003cbr\u003e\u003cbr\u003eHoppin’ John Salad\u003cbr\u003e\u003cbr\u003eThis pretty Southern salad is a great place to use any kind of leftover rice. I love meals that make good use of leftovers—­they help me be less wasteful and give me a leg up on getting my dinner together quickly. This salad is fresh and zingy and makes for a nice accompaniment to easy grilled fish or chicken. Or for a thoroughly Southern style meal, serve this dish with my Bourbon-­Braised Pork Chops (page 99). Serves 6\u003cbr\u003e\u003cbr\u003e1 can (15½ ounces) black-­eyed peas, rinsed and drained\u003cbr\u003e\u003cbr\u003e1½ cups cooked brown or white rice\u003cbr\u003e\u003cbr\u003e1 cup chopped yellow bell pepper\u003cbr\u003e\u003cbr\u003e1 cup grape tomatoes (about ¼ pound), halved\u003cbr\u003e\u003cbr\u003e2 scallions, white and light green parts only, chopped\u003cbr\u003e\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e\u003cbr\u003e1 tablespoon fresh orange juice\u003cbr\u003e\u003cbr\u003e2 teaspoons red wine vinegar\u003cbr\u003e\u003cbr\u003ePinch of Cajun spice blend\u003cbr\u003e\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e 1 In a large bowl, toss together the black-­eyed peas, rice, bell pepper, tomatoes, and scallions.\u003cbr\u003e\u003cbr\u003e2In a small bowl, whisk together the oil, orange juice, vinegar, Cajun spice blend, and salt and pepper to taste. Pour over the pea and rice mixture, and toss to combine.\u003cbr\u003e\u003cbr\u003eNutritional count based on 6 servings (does not include salt and black pepper to taste):\u003cbr\u003e\u003cbr\u003e148 calories, 3g protein, 3g fat, 28g carbohydrate, 3g fiber, 126mg sodium\u003cbr\u003e\u003cbr\u003eHearty Three-­Bean Salad\u003cbr\u003e\u003cbr\u003eThis hearty three-­bean salad relies on both red wine vinegar and sherry vinegar for a one-­two punch of flavor. Rounded out with fresh parsley and basil, this protein-­packed dish is herby, tangy, and super satisfying. Serves 6\u003cbr\u003e\u003cbr\u003e1 shallot, thinly sliced\u003cbr\u003e\u003cbr\u003e1 garlic clove, finely chopped\u003cbr\u003e\u003cbr\u003e3 tablespoons red wine vinegar\u003cbr\u003e\u003cbr\u003e2 tablespoons sherry vinegar\u003cbr\u003e\u003cbr\u003e½ teaspoon salt\u003cbr\u003e\u003cbr\u003e3 tablespoons olive oil\u003cbr\u003e\u003cbr\u003e1 can (15½ ounces) cannellini beans, rinsed and drained\u003cbr\u003e\u003cbr\u003e1 can (15½ ounces) chickpeas, rinsed and drained\u003cbr\u003e\u003cbr\u003e1 can (15½ ounces) red kidney beans, rinsed and drained\u003cbr\u003e\u003cbr\u003e1 teaspoon freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped fresh parsley\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped fresh basil\u003cbr\u003e\u003cbr\u003eBaby salad greens, for serving\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIn a large bowl, combine the shallot, garlic, red wine vinegar, sherry vinegar, and salt. Whisk in the oil. Add the cannellini beans, chickpeas, and kidney beans, and season with the pepper. Stir to combine, then sprinkle with the parsley and basil. Serve over the baby greens.\u003cbr\u003e\u003cbr\u003eLet It Sit: This is one of those awesome salads that gets better with time. Minus the salad greens, it will keep, covered, in the fridge for about 3 days. I like to make this in the morning before I leave the house for the day so that it’s all set to serve when I come home at night.\u003cbr\u003e\u003cbr\u003eNutritional count based on 6 servings (does not include salad greens for serving):\u003cbr\u003e\u003cbr\u003e248 calories, 9g protein, 8g fat, 33g carbohydrate, 8g fiber, 538mg sodium\u003cbr\u003e\u003cbr\u003eDeviled Egg Salad\u003cbr\u003e\u003cbr\u003eI love a get-­together that features deviled eggs on the appetizer lineup. They’re one of my favorite party foods. Since I can’t be at a party every day of the week, I’ve found a way to enjoy the taste of the classic deviled egg by deconstructing it into this clever little salad meal. The dressing features the traditional tangy flavor and creamy texture of the original dish, while the crunchy lettuce, radishes, and bacon bring the meal to new heights by adding texture and color. Serves 4 \/ Makes ²⁄³ cup dressing\u003cbr\u003e\u003cbr\u003eDressing\u003cbr\u003e\u003cbr\u003e¼ cup light mayonnaise\u003cbr\u003e\u003cbr\u003e¼ cup light sour cream\u003cbr\u003e\u003cbr\u003e1 tablespoon Dijon mustard\u003cbr\u003e\u003cbr\u003e½ teaspoon hot sauce\u003cbr\u003e\u003cbr\u003e½ teaspoon Worcestershire sauce\u003cbr\u003e\u003cbr\u003eJuice of ½ lemon\u003cbr\u003e\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e\u003cbr\u003ePinch of salt\u003cbr\u003e\u003cbr\u003eFreshly ground black pepper\u003cbr\u003e\u003cbr\u003eSalad\u003cbr\u003e\u003cbr\u003e9 large eggs\u003cbr\u003e\u003cbr\u003e1 head romaine lettuce (about 1 pound), torn into bite-­size pieces\u003cbr\u003e\u003cbr\u003e5 radishes, thinly sliced\u003cbr\u003e\u003cbr\u003e3 strips turkey bacon, cooked and crumbled\u003cbr\u003e\u003cbr\u003e4 scallions, white and light green parts only, thinly sliced\u003cbr\u003e\u003cbr\u003e 1 To make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, mustard, hot sauce, Worcestershire, lemon juice, oil, salt, and 1 tablespoon of water. Season to taste with black pepper.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e2To prepare the salad: In a medium saucepan, cover the eggs by 1 inch with cold water. Bring to a boil over medium heat. Remove from the heat and let sit, covered, for 9 minutes. Meanwhile, fill a medium bowl with ice water. When the eggs are done, drain them, transfer to the ice water, and let sit for 5 minutes, or until cool. Peel the eggs and halve them crosswise. Pop the yolks out and discard them (or reserve them for another use), and then slice the halves into ¼-­inch-­thick rounds.\u003cbr\u003e\u003cbr\u003e3Divide the lettuce, radishes, and sliced egg whites evenly among four plates. Drizzle with the dressing and garnish with the bacon, scallions, and more black pepper if you like. Serve immediately.\u003cbr\u003e\u003cbr\u003eNo Yoke: While I discard the yolks in this recipe, you should feel free to keep them in the mix if you really like them. Just be aware that you’ll be adding a fair bit of fat and calories into the dish. Or if you like, compromise: Keep half the yolks and discard the rest.\u003cbr\u003e\u003cbr\u003eNutritional count based on 4 servings (does not include black pepper to taste):\u003cbr\u003e\u003cbr\u003e202 calories, 12g protein, 15g fat, 7g carbohydrate, 2g fiber, 518mg sodium\u003cbr\u003e\u003cbr\u003eFrench Bistro Salad\u003cbr\u003e\u003cbr\u003eMy wife, Claudia, really loves this salad. So when it’s date night, it’s a pretty good bet I’ll be in the kitchen putting this dish together. Don’t get too hung up on the fancy lettuce the recipe calls for. It works well with any type of green you might have on hand, or even a mix of a few different types. What really makes this salad special is the smoky, bacon-­y warm vinaigrette that coats the delicate lettuce leaves. If you enjoy a runny yolk, do as I do and give the poached egg a tap with your fork as you sit down to eat. The yolk will break over your salad and mingle with the vinaigrette, delivering a burst of deep flavor to the greens. Serves 4\u003cbr\u003e\u003cbr\u003e3 strips turkey bacon, thinly sliced crosswise\u003cbr\u003e\u003cbr\u003e2 tablespoons red wine vinegar\u003cbr\u003e\u003cbr\u003e1 teaspoon Dijon mustard\u003cbr\u003e\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e\u003cbr\u003e¼ teaspoon salt\u003cbr\u003e\u003cbr\u003e½ teaspoon freshly ground black pepper, plus more for serving\u003cbr\u003e\u003cbr\u003e1 tablespoon distilled white vinegar\u003cbr\u003e\u003cbr\u003e8 cups frisée, curly endive, or baby spinach\u003cbr\u003e\u003cbr\u003e4 large eggs\u003cbr\u003e\u003cbr\u003eSnipped fresh chives, for serving\u003cbr\u003e\u003cbr\u003e 1In a deep, medium nonstick skillet over medium heat, cook the bacon until it is beginning to crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper-­towel-­lined plate to drain. Remove the skillet from the heat and, stirring constantly, add the red wine vinegar, mustard, and oil. Immediately pour the vinaigrette into a small heatproof bowl and season with the salt and pepper. Clean out the skillet with a paper towel so you can cook the eggs in it.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e2Fill the cleaned-­out skillet with 2 inches of water, add the white vinegar, and bring to a boil over high heat.\u003cbr\u003e\u003cbr\u003e3Meanwhile, evenly distribute the frisée, curly endive, or baby spinach among four individual plates.\u003cbr\u003e\u003cbr\u003e4When the water in the skillet comes to a boil, reduce the heat to a gentle simmer. Break one of the eggs into a small cup and then slide the egg into the water, stirring the water very gently with a spoon. Repeat immediately with the other eggs, and cook until the whites are firm, about 3 minutes. Remove the eggs with a slotted spoon and drain them on paper towels.\u003cbr\u003e\u003cbr\u003e5Transfer one egg to each bed of greens, and drizzle with the warm vinaigrette. Garnish with the bacon, black pepper to taste, and the snipped chives, and serve.\u003cbr\u003e\u003cbr\u003eNutritional count based on 4 servings (does not include black pepper or chives for serving):\u003cbr\u003e\u003cbr\u003e232 calories, 14g protein, 18g fat, 5g carbohydrate, 3g fiber, 732mg sodium\u003cbr\u003e\u003cbr\u003eShrimp Taco Salad\u003cbr\u003e\u003cbr\u003eThis salad has pretty much everything I love in a meal. It’s got plump and juicy shrimp paired up with velvety Boston lettuce, creamy avocado, crunchy, spicy red radishes, and fiesta-­worthy Southwest flavors. When I feel like splurging a little, I add some low-­fat Cheddar cheese to the mix and spoon a dollop of Greek yogurt right there on top. It doesn’t get much better than this, folks. Serves 4\u003cbr\u003e\u003cbr\u003e1 pound medium shrimp, peeled and deveined\u003cbr\u003e\u003cbr\u003e1½ teaspoons olive oil\u003cbr\u003e\u003cbr\u003e1 teaspoon chili powder\u003cbr\u003e\u003cbr\u003e1 teaspoon ground cumin\u003cbr\u003e\u003cbr\u003ePinch of cayenne pepper\u003cbr\u003e\u003cbr\u003eJuice of 1 lime\u003cbr\u003e\u003cbr\u003e1 teaspoon honey\u003cbr\u003e\u003cbr\u003e½ teaspoon salt\u003cbr\u003e\u003cbr\u003e3 small (4-­inch diameter) corn tortillas\u003cbr\u003e\u003cbr\u003e1 large head Boston lettuce (about ¾ pound), cored and chopped\u003cbr\u003e\u003cbr\u003e1 large avocado, pitted, peeled, and chopped\u003cbr\u003e\u003cbr\u003e5 radishes, thinly sliced\u003cbr\u003e\u003cbr\u003e½ small red onion, thinly sliced\u003cbr\u003e\u003cbr\u003e¼ cup chopped fresh cilantro\u003cbr\u003e\u003cbr\u003eJarred salsa, for serving\u003cbr\u003e\u003cbr\u003eLime wedges, for serving\u003cbr\u003e\u003cbr\u003e 1 Preheat the oven to 400°F.  \u003cbr\u003e\u003cbr\u003e2In a medium bowl, combine the shrimp, 1 teaspoon of the oil, chili powder, cumin, cayenne, lime juice, honey, and ¼ teaspoon of the salt. Cover and let the shrimp marinate in the fridge while you prepare the tortillas.\u003cbr\u003e\u003cbr\u003e3Stack the tortillas on top of each other, slice them in half, and then slice them crosswise into thin strips. In a bowl, toss the tortilla strips with the remaining ½ teaspoon oil and the remaining ¼ teaspoon salt. Spread them on a rimmed baking sheet, and bake until they are crisp and beginning to brown, about 12 minutes. Halfway through the tortilla baking time, scrape the shrimp onto another rimmed baking sheet and add it to the oven. Bake the shrimp until opaque, about 8 minutes.\u003cbr\u003e\u003cbr\u003e4Evenly divide the lettuce, avocado, radishes, red onion, and shrimp among four plates. Sprinkle the baked tortilla strips and chopped cilantro over each plate. Serve with the salsa and lime wedges.\u003cbr\u003e\u003cbr\u003eNo Cook: You can make this dish even easier by buying precooked shrimp and baked tortilla chips from the supermarket. Add flavor to the shrimp by tossing it in the marinade and letting it sit for about 15 minutes or so. I like this option on a hot summer day when I just can’t think about turning on my oven.\u003cbr\u003e\u003cbr\u003eNutritional count based on 4 servings (does not include salsa and lime for serving):\u003cbr\u003e\u003cbr\u003e265 calories, 26g protein, 10g fat, 20g carbohydrate, 5g fiber, 213mg sodium#1 New York Times bestselling author of From Mama's Table to Mine; 120 all-new recipes","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46301379395813,"sku":"NP9780804177160","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780804177160.jpg?v=1767722892","url":"https:\/\/k12savings.com\/products\/bobby-deens-everyday-eats-isbn-9780804177160","provider":"K12savings","version":"1.0","type":"link"}