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A few years back I picked up Marlene Koch's Eat What You Love Everyday. The cookbook is filled with simple recipes that cut fat, sugar and calories but not the taste. I pulled out the book and her followup, Eat More of What You Love, to make a healthy dinner this week.
We've been eating a lot of takeout lately, so I wanted to eat something a little healthier. My husband loves chicken fried steak, and Marlene has a Chicken Chicken Fried Steak with Cream Gravy that looked like it would fit the bill in Eat More of What You Love.
In her Menus section of the book, she paired this with Sour Cream and Onion Smashed Potatoes in her Sunday Dinner Southern-Style menu, and I found a 10 Minute Peanut Butter Pretzel Pie for dessert in her first book. I added roasted asparagus and we had ourselves a delicious meal.
Koch uses ingredients you would generally have on hand, like onion and garlic powder, and since I had buttermilk in the frig, the chicken dish would be a good way to use it up. I only had to buy corn flakes for the breading and fat-free half-and-half for the cream gravy.
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| Chicken Chicken Fried Steak from the book- mine didn't look as pretty |
Cauliflower is mixed with the potatoes, and even though I had never made cauliflower mashed potatoes, we eat them at restaurants and love them. This dish turned out fabulous, and we ate the leftovers the next night.
Although the Peanut Butter Pie is easy to make, it takes more than 10 minutes to make as it has to freeze for two hours. But it was worth the wait; we ate the leftovers on that all week with no complaints!
My husband loved the meal, the chicken was crispy and juicy, and even though the kitchen looked a little disheveled, this meal was a definite keeper. I know that Koch has a new cookbook out and I will be looking for it, as well as pulling more great, light recipes from the two I already have.
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| Peanut Butter Pie from the book |
10 Minute Peanut Butter Pie
3 cups light, no-sugar-added vanilla ice cream, slightly softened (I used Edy's)
1/3 cup creamy peanut butter
1 chocolate or Oreo pre-made pie crust
1 tablespoon sugar-fee chocolate ice cream topping
1/3 cup roughly crushed pretzels
1 cup light whipped topping (optional)
Directions: I a medium bowl, combine ice cream and peanut butter until well mixed. Spoon mixture into the crust and smooth the top. Drizzle the filling with ice cream topping, and sprinkle pretzels over the top.
Freeze for at least 2 hours before serving. Let pie sit at room temperature for 5 minutes before cutting and garnish with whipped topping if desired.
