30-Minute Get Real Meals: Eat Healthy Without Going to Extremes by Rachael RayNo pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.
In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.
With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachaels “you can do it” attitude, 30-Minute Get Real Meals proves you don’t have to go to extremes to eat healthy.
Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:
•Snacks and Super-Supper Snacks
•Burgers Gone Wild
•Take a Dip: Fondues
•Salads that Stack Up
•Well-Rounded Square Meals
•Pasta: Come Home Again
•Desserts? Yes, Desserts!
Rachael Ray Kale Recipes
Place 1 kale leaf on a cutting board. Using a small, sharp knife, cut the middle vein and stem from the leaf and discard. Repeat for the remaining kale leaves. Line 2 large baking sheets with aluminum foil and place a wire rack on top of each sheet. Evenly distribute the kale in one layer on each rack. Coat the kale lightly with 4 seconds of olive oil spray, then carefully sprinkle salt and pepper over the kale. Embed Code Restart.
Need weeknight dinner ideas? In my quest to get my crispy-food-loving toddler to eat more vegetables, I set out to master kale chips. Even better, my wonderful CSA farmer has been supplying bunches of fresh-picked kale in droves. Even better, so does my kid! Victory all around.
When I was a waitress in high school and college, I worked at a pizza buffet that used kale as decoration. You can check out my Door To Door Organics review. I will admit to being hesitant aka…why would I want to eat these? The bigger the leafs, the better the chips. Make sure to cut out all the hard stems.
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I could never get into kale. When I finally found a respectable green I found palatable — Swiss chard, which I think of as the green for spinach people — I went to town with it: a tart , a spaghetti dish and then gratin. My offspring is a little less particular , it seems. But in February, I began seeing a recipe for baked kale chips flitting about the internet. Yes, crisp. I would never lie to you when it comes to chips, as I take crackly crunch quite seriously. Baking kale transforms the qualities I always loathed in kale — the dense bitterness — into something impossibly light, with a nice depth of flavor from the oil and salt.