One Dish Dinner Class

Sep 27

To help hurried people eat more healthfully, Alice Henneman, MS, RD, developed a presentation that focused on preparation strategies for nutritious one-dish meals.

When a meal is prepared at home, it is easier to include the recommended variety and servings of fruits, vegetables and whole grains. Healthful types and portions of fats may be used. Calories can be kept at reasonable levels. The one-dish meal concept was popular, as there was only one thing to fix and included veggies-packed sandwiches and pitas, hearty stews, stir-fries, wraps, super salads and piled-high (with veggies!) pastas. Here is one of her favorites:Rosemary Bean Pasta8 oz fettuccine1 tsp olive oil1 tsp chopped garlic1-1/2 cups cooked white beans, drained1/2 cup chopped tomato2 cups tomato sauce1 tsp dried rosemaryCook the pasta according to the package directions. Heat the oil in a large nonstick skillet over medium-high heat. Sauté the garlic until golden brown. Add the beans and tomatoes. Cook briefly; then add the tomato sauce and the rosemary; cook and stir until heated. Add the pasta, mix well and serve hot.Serves 4. Each serving (1 cup): 337 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 23 mg sodium, 64 g carbohydrate, 7 g fiber, 15 g protein.

GREENdinnersalad

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

One Dish Dinner Class

Salad Demo

Fiber Demo