Bacon Quentin - Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less

Weeknights at about 6 p.m. can be make-or-break time when it comes to eating well. Weve all been there: hungry after a long, busy day, faced with the burning question of Whats for dinner? and without a plan. At that vulnerable point, you are forced to make a pivotal decision: Order takeout, pop a meal into the microwave, or cook something. Sure, what you choose on any one evening wont have a big impact on your well-being, but opting to cook dinner at home most of the time has more power than you may realize. Simply fixing food from scratch means you will likely be eating smarter portions with fewer calories, and much less saturated fat and sodium and more nutrients than if you went the restaurant or prepared-food route. That, of course, can ultimately lead to a fitter, healthier life for you and your loved ones. You also get to enjoy fresher food, prepared exactly to your taste, and save money.

With all that upside, why doesnt everyone cook dinner more often? I dont have time. I am out of ideas and bored eating the same thing over and over. I have nothing in the house. I dont feel like cooking. Sound familiar? I hear these excuses (ahem... reasons) from many people I speak with and, I confess, they sometimes run through my head too. Once in a while they compel me to go out to eat or call for delivery, and there is nothing wrong with that now and then. I live in New York City, after all, the mecca of great restaurants and take-out menus, which I enjoy exploring. But I cook at home most nights because, despite all the exciting options, it is by far the most desirable and healthful way to eat. When I cook, I know I am getting the best-quality ingredients prepared just the way my family and I like them. When negative thoughts arise, the thing that tips the scale in favor of cooking is having an arsenal of absolutely delicious, inspiring, fast dinner ideas at my fingertips. It makes cooking feel less overwhelming and it becomes a pleasure and high point of my day rather than a chore. That is exactly what I hope this collection of recipes will do for you.

This book a treasure trove of delicious, healthy dinner solutions150 recipes that take 30 minutes or less to get on the tableand a fountain of fresh, new ideas designed to de-stress cooking, knock out mealtime boredom, and ultimately help keep you and your family on track for a healthy life.

As a passionate food lover, taste is number one for me, and each of these dishes is full-out delicious. But they are good for you too, something that is important to me as a nutritionist and mom. By focusing on fresh, minimally processed ingredients, following my tried and true Usually-Sometimes-Rarely food philosophy, and using a few smart shortcuts, the recipes here hit that sweet spot where taste and health meet, and quickly, so they are doable on the busiest weekdays.

I introduced my Usually-Sometimes-Rarely food lists in my very first book, Small Changes, Big Results , and they have been a guiding force for all my work and every recipe I have created since. My golden rule: No food is ever off-limits. Rather, I categorize food under the headings of Usually, Sometimes, or Rarely. Usually foods are those I use most plentifully and are the backbone of healthy eating: vegetables, whole fruits, beans, nuts and seeds, lean protein, low-fat dairy, whole grains, and healthy oils. I sprinkle in Sometimes foods here and there for flavor and variety. They are a bit more processed and less nutrient rich, like white flour or dark chocolate, or a little higher in saturated fat, like chicken thighs. Rarely foodslike sugar, cream, full-fat cheese, and butterare the foods that many nutritionists forbid and many cooks use with a heavy hand. I have found the ideal midpoint by using these foods in small amounts, but strategically for maximum impact.

The idea is that there is no need to deprive yourself or go to extremes to be healthy. In fact, extremes are usually unhealthy and trap us into a dieting mentality. Rather, balance is key. If you are eating mostly nutrient-rich whole foods, there is room for some butter in your mashed potatoes, some sugar on your strawberries, or even a slice of rich chocolate cake.

I also believe in using pure, minimally processed ingredients and steering clear of artificial additives. I will use reduced-fat foods only if they work taste-wise and are not laden with chemical additives. So I use low-fat milk and yogurt, for example, but you wont get me within a yard of fat-free whipped topping. (Have you ever read the ingredient list on that stuff?) Ill take a little good-old-fashioned whipped cream any day. And when it comes to cheeses like Parmesan, blue cheeses, and sharp cheddar, there is just no substitute. Besides, they are so flavorful that just a bit goes a long way. The truth is, sometimes whats best is a little of the real thing.