I am one of those people that just can not come up with a recipe on my own. So the librarian in me uses cookbooks to find the perfect recipes for my family. I find it extremely challenging to not only find a recipe that all of us will like but one that is good for us too. So that is where the latest cookbook I get to review comes in. I am sharing with you a companion cookbook to the popular TV show airing on ABC, Recipe Rehab by Everyday Health, JoAnn Cianciulli, and Maureen Namkoong, M.S., R.D. Tasty recipes changed up to make them a healthier option.
as two celebrity chefs face off on the show to transform high-calorie,
family favorites into healthy and delicious meals, you can now take the
Recipe Rehab challenge in your own kitchen, with 80 recipes from your favorite chefs, including:
- Healthy Starts like Stuffed French Toast with ?No-tella?, Southwestern Breakfast Frittata, and Lemon Poppy Seed Muffins
- Apps and Snacks such as Bacon-Wrapped Figs, Spinach Dip, and Stuffed Mushrooms
- Carb Makeovers such as Butternut Squash Mac and Cheese, Vegetarian Spaghetti & Meatballs, and Mexican Lasagna
- ?No-Junk? Foods like Pulled BBQ Chicken Sandwiches, Nachos Supreme, and Big Island Burgers
- ?Un-Fried? Favorites like Chicken Drumsticks and Biscuits, Fish & Chips, and General Tso’s Chicken
- Indulgent Desserts like Peach Cobbler, Pumpkin Bars with Cream Cheese Frosting, and Chocolate Cupcakes
for the busy home cook and sure to please the whole family, these
rehabbed recipes, plus tips from TV chefs like Spike Mendelsohn, Candice
Kumai, and Aida Mollenkamp, will help
you serve up guilt-free favorites to your family’s table throughout the
week ? all in one hour or less. View a
sample excerpt from the cookbook, or find out more details on the show.
- Nonstick cooking spray
- 1 (2-pound) butternut squash, peeled, halved, seeded, cubed (about 4 cups)
- 2 cups sweetened plain almond milk
- 2 cups low-sodium chicken or vegetable broth
- 6 garlic cloves, smashed
- 2 springs fresh thyme
- 1 teaspoon kosher salt
- 1 (1-pound) box mini-shells
- 3/4 cup panko bread crumbs
- 1 tablespoon chopped fresh flat-leaf parkley
- 1/2 teaspoon coarse salt
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup finely shredded Gruyere or Swiss Cheese
- Preheat the oven to 375 degrees F. Coat 8 (6-ounce) ramekins with nonstick spray.
- Place a large pot over medium heat. Add the squash, almond milk, broth, garlic, thyme, and salt. Simmer until the squash is fork tender, about 20 minutes. Remove the thyme sprigs from the squash mixture. Transfer the squash, including the liquid, to a food processor or blender. Puree until the mixture is velvety smooth.
- Meanwhile, cook the shells in boiling water until al dente. Drain and rinse with cool water. Put the shells in mixing bowl and pour in the squash puree. Mix to combine, Spoon the pasta mixture into the prepared ramekins; you should have about 6 cups. Set the ramekins on a baking pan.
- To prepare the topping: In a large mixing bowl, combine the bread crumbs, parsley, salt, garlic and red pepper flakes, if using. Sprinkle 2 tablespoons of the crumb topping evenly over each ramekin. Cover the tops of the ramekins with aluminum foil, tucking it under the edges of the baking pan. Bake until golden and bubbling, about 20 minutes.
- Remove the foil from the baking pan. Sprinkle the cheese evenly over the top of each ramekin and bake for an additional 5 minutes uncovered.
Overall I thought it was a good cookbook for what it is, taking dishes that you already know and love and changing them up to make them healthier while still tasty. I liked the dinner we made and I ate my whole portion right up. I love the idea behind changing up our family favorites and serving them up with a little recipe rehab.
You can connect with Recipe Rehab on Facebook and/or @reciperehab on Twitter!
I received a sample product for this review. All opinions are my own and/or my family’s, take it or leave it. Click here to view my whole disclosure policy.