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 Pasta
8 oz fettuccine
1 tsp olive oil
1 tsp chopped garlic
1-1/2 cups cooked white beans, drained
1/2 cup chopped tomato
2 cups tomato sauce
1 tsp dried rosemary
Cook 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.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.