{"product_id":"the-highprotein-cookbook-isbn-9780609806739","title":"The High-Protein Cookbook","description":"End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!\u003cbr\u003e\u003cbr\u003eHundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.\u003cbr\u003e\u003cbr\u003eThe solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.\u003cbr\u003e\u003cbr\u003eEach entree in \u003ci\u003eThe High-Protein Cookbook \u003c\/i\u003e\u003cbr\u003e* Provides at least 30 grams of protein, yet is light on fat and calories.\u003cbr\u003e* Is styled for two people but can easily be doubled or tripled\u003cbr\u003e* Uses short lists of fresh, healthful ingredients\u003cbr\u003e* Is based on simple cooking techniques requiring no special equipment\u003cbr\u003e* Avoids \"artificial\" products and flavorings\u003cbr\u003e* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits\u003cbr\u003e\u003cbr\u003eWith chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, \u003ci\u003eThe High-Protein Cookbook\u003c\/i\u003e is the perfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.Roasted Shrimp with Fresh Ginger on Wilted Watercress\u003cbr\u003e\u003cbr\u003eThe sweet flavor of shrimp is complemented by the complex blend known as five-spice powder, which is in turn counterbalanced by peppery watercress. A completely satisfying meal.\u003cbr\u003e\u003cbr\u003eMakes 2 Servings\u003cbr\u003e\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e1 tablespoon chopped fresh ginger\u003cbr\u003e1 large garlic clove, finely chopped\u003cbr\u003e¼ teaspoon five-spice powder\u003cbr\u003e½ teaspoon kosher salt\u003cbr\u003e½ teaspoon freshly milled black pepper\u003cbr\u003e12 ounces large shrimp, peeled\u003cbr\u003e4 cups watercress, rinsed and rough stems removed\u003cbr\u003e\u003cbr\u003ePreheat the oven to 350° F. Stir together the oil, ginger, garlic, five-spice powder, salt, and pepper in a medium bowl. Toss in the shrimp, coating evenly, then cover and let stand for 10 minutes or so.\u003cbr\u003e\u003cbr\u003eArrange the shrimp in one layer on a baking sheet. Roast until the shrimp turns pink, 3 minutes. Remove the shrimp from the oven and set aside on a warm plate, covered, to keep warm. Place the watercress (still wet from washing) in a hot skillet and stir-fry just until wilted, about  1 minute. Divide the watercress between two dinner plates and top with hot roasted shrimp. Serve at once.\u003cbr\u003e\u003cbr\u003eNutritional Analysis: 263 calories, FAT 16 g, PROTEIN 28 g, CARB 3 g, FIBER 1 g, CHOL 242 mg, IRON 5 mg, SODIUM 888 mg, CALC 141 mg\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e--------------------------------------------------------------------------------\u003cbr\u003eThai Style Beef Mint Salad\u003cbr\u003e\u003cbr\u003eThis dazzling green salad is truly mouthwatering. It combines salty, sour, and sweet flavors for a completely satisfying meal. The dressing recipe is a basic Thai sauce that can be used on many other mixed greens, bean sprouts, and cabbage. Some theorize that crunchy food is so appealing because it allows us to vent our frustrations; better to crunch on a salad than on potato chips . . . or your coworkers or your partner.\u003cbr\u003eMakes 2 servings\u003cbr\u003e\u003cbr\u003eDressing\u003cbr\u003e½ cup fresh lime juice (about 2 limes)\u003cbr\u003e2 tablespoons fish sauce (nuoc mam) \u003cbr\u003e¼ teaspoon sugar\u003cbr\u003e2 teaspoons vegetable oil\u003cbr\u003eOne 6-inch piece fresh lemongrass (tender center cut into three 2-inch pieces) \u003cbr\u003eOne 10-ounce New York strip steak\u003cbr\u003e1 tablespoon chili powder (we love Gebhardt's)\u003cbr\u003e2 cups romaine lettuce, washed, dried, and sliced into 1-inch-thick ribbons\u003cbr\u003e¾ cup fresh mint leaves, cut into ribbons\u003cbr\u003e½ cup fresh basil leaves, cut into ribbons\u003cbr\u003e1 large hard-cooked egg, sliced\u003cbr\u003e\u003cbr\u003eMix together the dressing ingredients in a large salad bowl and set aside.\u003cbr\u003eHeat an indoor or outdoor gas grill or a dry cast-iron skillet for 5 minutes, or light a charcoal fire. Grill the steak until medium-rare, 3 to 4 minutes on each side (if using a black skillet, you will want to spray it with cooking spray). When the meat is cooked, cut it into thin slices and toss with the dressing. Remove to a plate and sprinkle the steak slices with chili powder. Remove the lemongrass stalks from the dressing. Now, in the same bowl, toss in the romaine lettuce, mint leaves, and basil leaves. Toss the greens thoroughly and divide them equally between two plates. Top with slices of steak and sliced eggs. Sprinkle the eggs with chili powder.\u003cbr\u003e\u003cbr\u003eNutritional Analysis: 573 calories, FAT 33 g, PROTEIN 57 g, CARB 11 g, FIBER 3 g, CHOL 246 mg, IRON 7 mg, SODIUM 1,549 mg, CALC 133 mg\u003cbr\u003e\u003cbr\u003e--------------------------------------------------------------------------------\u003cbr\u003e\u003cbr\u003eShirley's Sautéed Sherry Chicken\u003cbr\u003e\u003cbr\u003eKeep packages of chicken tenders or boneless, skinless chicken breasts handy for quick, brightly flavored dinners you can have on the table in a flash.\u003cbr\u003eMakes 2 servings\u003cbr\u003e\u003cbr\u003e2 boneless, skinless chicken breasts \u003cbr\u003e(10 ounces total), split and pounded to ¼-inch thickness\u003cbr\u003e½ teaspoon kosher salt\u003cbr\u003e½ teaspoon freshly milled black pepper\u003cbr\u003e1 teaspoon olive oil\u003cbr\u003e1 teaspoon unsalted butter\u003cbr\u003e½ cup finely chopped onion\u003cbr\u003e2 garlic cloves, chopped\u003cbr\u003e1 teaspoon Dijon mustard\u003cbr\u003e2 teaspoons sherry vinegar\u003cbr\u003e1 tablespoon extra-virgin olive oil\u003cbr\u003e4 cups mesclun or mixed baby lettuces\u003cbr\u003e1 teaspoon dried cranberries\u003cbr\u003e\u003cbr\u003eSeason the chicken with salt and pepper. Heat a skillet over medium-high heat, then add the olive oil and butter. Cook the chopped onion and garlic until transluscent, about 4 minutes. Move the vegetables to the sides of the pan to make room for the chicken. Place the breasts in the pan and let them cook undisturbed until they begin to brown on the edges, about 2 minutes. Turn once and continue to cook until the chicken is done, about 2 more minutes.\u003cbr\u003e\u003cbr\u003eStir together the mustard and vinegar in a small bowl. Spoon ½ teaspoon of the mixture into a mixing bowl and set aside. Pour the rest over the chicken and onion mixture in the pan. Cook and stir 1 more minute.\u003cbr\u003e\u003cbr\u003eWhile the chicken is cooking, whisk the extra-virgin olive oil into the mustard mixture in the mixing bowl. Toss the salad greens in this vinaigrette, then divide between two plates. Top with cooked chicken and finish with dried cranberries. Serve at once.\u003cbr\u003e\u003cbr\u003eNutritional Analysis: 436 calories, FAT 23 g, PROTEIN 45 g, CARB 12 g, FIBER 3 g, CHOL 124 mg, IRON 3 mg, SODIUM 774 mg, CALC 120 mgEach entree provides at least 30 grams of protein, most with less than 15 grams of carboydrates, 30 grams of fat, and under 500 calories!  It's the quick, easy,","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302824956133,"sku":"NP9780609806739","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780609806739.jpg?v=1767739786","url":"https:\/\/k12savings.com\/products\/the-highprotein-cookbook-isbn-9780609806739","provider":"K12savings","version":"1.0","type":"link"}