Cook Yourself Thin Book

Cook Yourself Thin Book Pasta Bake

Cook Yourself Thin Book Recipes – Pasta Bake With Sausage, Broccoli and Beans

Serves 8
Calories per serving: 529

1/2 teaspoon salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 cloves garlic, peeled
3/4 pound rigatoni
1 tablespoon olive oil, plus more for pan
1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 can cannellini or Great Northern beans, rinsed and drained
2/3 pound skim mozzarella, grated, 1/4 cup reserved
3/4 cup skim ricotta cheese
1/2 cup chicken stock

1/2 cup Pecorino Romano cheese, finely grated, 1/4 cup reserved

1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons breadcrumbs
1 tablespoon olive oil

1. Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.

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2. In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.

3. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.

4. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.

5. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.

6. Bake for 25 minutes, until heated through and crusty on top.

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Cook Yourself Thin Lasagna Recipes from the Cook Yourself Thin Book

Cook Yourself Thin Lasagne, a light, healthful and delicious recipe from the Cook Yourself Thin Book

Lasagne is a firm favourite with everyone. Unfortunately, with all that pasta, creamy sauce and fatty beef, it can be a huge meal. My version replaces some of the pasta and meat with vegetables, and compared to an additive-filled, processed version, this is much better for the waistline. All the Italian purists that I know will be up in arms, but for me this is a great dish that leaves me feeling full of energy.

This Lasagna Recipe – Serves 6

Ready in 1 hour 35 minutes
Ingredients
The lasagne

* 1 teaspoon olive oil
* 1 onion, finely chopped
* 2 sticks of celery, finely chopped
* 1 carrot, finely chopped
* 4 cloves of garlic, peeled and finely chopped
* 400g lean beef mince (must be the best quality, or you could try and get a butcher to mince it for you)
* Salt and freshly ground black pepper
* 315ml red wine
* 400g tin plum tomatoes
* 1 tablespoon tomato purée
* 1 bay leaf
* 1/2 teaspoon dried oregano
* 2 courgettes, thinly sliced lengthways
* 1 jar of roasted red peppers in brine
* 4 sheets of lasagne

The cheese sauce

* 500ml semi-skimmed milk
* A good grating of whole nutmeg
* Salt and pepper
* 3 tablespoons cornflour
* 1 teaspoon English mustard
* 80g mature cheddar cheese

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Method: How to cook light but luxurious lasagne

1. Heat up a big saucepan and add the olive oil. Sweat the onion, celery, carrot and garlic for around five minutes over a medium heat.

2. Heat a frying pan up until very hot and cook the seasoned beef, without any oil, in batches. Then add the beef to the saucepan.

The point of cooking the beef in batches is to get a good colour on it because this adds more flavour.

3. When all the beef is in the saucepan, turn up the heat and add the wine.

4. Cook until the wine has all been absorbed and then add the tinned tomatoes, tomato purée, bay leaf and oregano. Season and simmer for 30 minutes or until rich and tasty.

5. Preheat a conventional oven to 180ºC, or a fan-assisted one to 160ºC.

6. Heat a griddle pan. Season the courgettes and lightly chargrill or sear on each side, then leave on a plate until assembling time. Drain the peppers and also add to the plate.

7. For the cheese sauce: heat the milk up gently with a good grating of nutmeg, some salt and pepper. Mix the cornflour with 50ml of the milk and whisk back into the milk, continuing to cook for two to three minutes until thickened.

8. Add the mustard and half the cheese. Check the seasoning and set aside.

9. Now for the fun part: Take a baking dish and start layering up the ingredients. Start with a layer of meat, then peppers, then meat, then courgettes, then meat, then pasta and finally cheese sauce.

10. Top with the rest of the cheese and bake for 20 to 30 minutes or until bubbling.

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Cook Yourself Thin Book – Weightloss advice from Sal.

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The Cook Yourself Thin TV Show producers gave the audience the chance to put their weight-loss dilemmas to the Cook Yourself Thin presenters. Here’s the advice that Sal gave to Laura.

Laura’s question

“Hi, I’m a carboholic. I can live without cakes, sweets etc but I love starchy carbs.

“Is there a diet plan I can follow that doesn’t compromise my carb intake too much?

“Thanks! Laura”

Sal’s advice and Cook Yourself Thin Recipes

“Forget diets – they are too depressing for words, as often you deprive yourself of foods you love and then you crave them and before you know it you fall of the wagon, so to speak.

“It’s about getting back in the kitchen and cooking again but cleverly… so if you love pasta dishes then think about making homemade tomato sauces rather than creamy ones and adding vegetables to it to balance the meal out.

“One of my favourites is a good homemade tomato sauce with chopped black olives, tabasco and chopped anchovies with say tuna.

“If you want a creamy pasta idea try my carbonara in the book… it doesn’t compromise on the flavour but is certainly less calories.

“With regards to cakes etc… try making your own because you then know what has gone into it.

“Try Harry’s chocolate and beetroot cake as it is so intense that I even struggled to eat more than one slice, and I love chocolate and cakes.

“Happy cooking!” Check out Cook Yourself Thin Lifetime TV Show and Cook Yourself Thin Channel 4 Show.

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Cook Yourself Thin Recipe Creators

Cook Yourself Thin Book – Harry Eastwood Pulls Back The Curtain On Cook Yourself Thin Recipes, Guilty Secrets and Cooking Disaster Stories!

Cook Yourself Thin Recipe Author Harry Eastwood

Harry is a fun and happy girl. She adores cooking and getting her hands dirty.

She loves understanding her ingredients which is why she is passionate about butchery, and tracing food back to its roots. But don’t be fooled, as well as helping out on farms and with butchers, she’s also really girly, loves bright colours (especially pink) and big pearl necklaces.

Harry lives for food- her great love of chocolate means that hardly a day passes where she doesn’t have some; she even keeps a stash in her car for emergencies… She believes that food should make you happy, and specialises in cooking with ingredients that are natural, full of colour and free range.

Guilty Secret:

Nutella

Desert Island Vegetable:

Rainbow chard… the colours are spectacular.

Meal When You’ve Been Dumped:

Only time I really can’t eat!

Cook Yourself Thin Cookbook Author Harry Eastwood

Worst Cooking Disaster:

Every so often, egg based recipes give me a hard time… eggs aren’t always obedient!

Last Supper:

“6 snails with real baguette, then sirloin steak and proper french fries with bearnaise sauce (free range cow that I’ve butchered myself), followed by Vacherin cheese and single truffle. Washed down with some seriously wowee wines… what a great way to go!”

Harry’s Recipes

You’ll find Harry’s recipes from the show in the Cook Yourself Thin Recipe Database

Check Out The Cook Yourself Thin Book

The Cook Yourself Thin book is a cookbook filled with fun, facts and delicious cook yourself thin recipes. Join the three co-authors, Harry Eastwood, Allison Fishman and Candice Kumai on a culinary journey designed to help you discover healthful cooking at its best.

Food Swaps Rule!

One of the most helpful features of the Cook Yourself Slim book is the explanation of food swaps that can transform otherwise unhealthful meals that are tasty but full of fat and ultimately damaging to your waste into downright healthy meals that you can eat without the guilt you may have suffered from in the past.

It’s simply amazing how a few little changes to your diet, and swaps in your foods, can completely change your body and your life.

If you haven’t already got the book, you really should do it right now. It’s filled with everything you need to get started cooking yourself thin straight away, oh, and if you click on the link below, we’ll get it for you for more than 45% off the retail price! Pretty brilliant, don’t you think?

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