Cook It Light Pasta, Rice, and Beans

Jeanne Jones presents a collection of over two hundred recipes that modify traditional pasta, rice, and bean dishes to reduce calories, fat, sodium, and cholesterol. The author draws on her experience writing spa menus for Canyon Ranch and Four Seasons hotels, as well as her widely read column, to ensure these lighter versions retain their original flavor profiles. This approach addresses the growing desire among Americans to incorporate more grains into their daily diet for increased energy and disease prevention without sacrificing taste. The book includes detailed nutritional information for every entry, allowing readers to make informed dietary choices. Specific dishes featured in this volume include Creamy Spinach Pasta with Sun-dried Tomatoes, Wild Mushroom Risotto, Tarragon Chicken and White Beans, Chinese Chicken Salad, and Wild Rice Muffins. Jones has previously authored titles such as Cook It Light One-Dish Meals and Cook It Light Desserts, establishing her reputation in the health-conscious cooking genre. Her work is particularly suitable for individuals seeking to lower their intake of specific nutrients while still enjoying hearty, traditional meals. This collection does not cater to those who prefer high-fat or high-sodium preparations, nor does it focus on exotic ingredients outside the realm of common grains and legumes. The text remains grounded in practical application, offering straightforward modifications to familiar comfort foods. Readers will find concrete examples of how to adjust standard recipes for a healthier lifestyle. The inclusion of photos provides visual guidance for the final presentation of these dishes.