These meals can be a heart-healthy choice if you follow these tips:
• Choose a meal that is low in saturated fat, preferably less than 1 g of saturated fat per serving.
• Read the package directions so you can choose a meal that contains the sauce in a separate package. This way you can use half or less of the sauce to reduce the sodium, which is usually very high in these meals.
• Add a few more veggies, such as spinach or kale, to boost flavor and nutrients. They also make the portion size larger without adding a lot of calories.
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.