Weekend Cooking- Eat What You Love Everyday by Marlene Koch

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Eat What You Love Everyday by Marlene Koch
Published by Running Press ISBN 978-0-7624-5163-0
Hardcover, $26.50, 349 pages

A few years ago at the Book Expo, I met Marlene Koch, author of the cookbook Eat More of What You Love. She created recipes for some of our favorite dishes and lightened them up without losing any of the flavor. Her recipe for Steak Diane is one my family enjoys a great deal.

Koch was at BEA again this year, promoting her new book, Eat What You Love Everyday, and once again it looks like a winner. It has 200 new recipes, all lower in sugar, fat and calories.

Marlene Koch at BEA

Following the introduction, there are short sections on Everyday Healthy Eating Tips (like 'Cook everyday'), Everyday Ingredients (where she discusses things like agave nectar and buttermilk), Everyday Meal Planning ( I liked 'Set aside time each week to look for new recipes', and Pinterest is a good resource for this), and Everyday With Diabetes.

There are fourteen chapters, with standard ones like Breakfast and Brunch, Everyday Soups and Sandwiches and some different ones such as Cook It Fast or Slow: Pressure and Slow Cooker Favorites, and even one with Menus for Every Day, Every Occasion, and Everyone, which puts together recipes from the book into various meals.

I found several recipes I'm going to try include:

• Savory Southern Biscuits
• Buffalo Chicken Dip
• Southern Style Grilled Cheese (with pimento!)
• Antipasto Pasta Salad
• Fabulous French Onion Chicken

The first one I'm going to make is
Breakfast-Style Egg Salad Sandwich
Ingredients:
2 large hard-boiled eggs
1 green onion, chopped, white separated from green
1 1/2 teaspoons light mayonnaise
1 1/2 teaspoons plain nonfat Greek yogurt
Salt and black pepper to taste
1 slice light white or wheat bread
1 1/2 teaspoons real bacon bits (like Hormel)
Directions:
1. Peel eggs, cut them in half, remove yolk from one of the eggs, and discard it. Using the coarse shred on a box grater, grate the egg and egg white into a small bowl (you can mash the eggs with a fork, but the grater makes for a much creamier egg salad). Add the white part of the onion, mayonnaise, yogurt and salt and pepper. Stir well to combine.

2. Toast bread and spread the egg salad on the warm toast, sprinkle the bacon bits on top, and garnish with the green part of the onion.

One of the best things about these books is that Koch uses ingredients that every kitchen has readily on hand. If you are looking to lighten things up, you can;t go wrong with Eat What You Love Everyday.

Marlene Koch's website can be found here.

rating 4 of 5