Cookbook Giveaway: Lighten Up, America!

Lighten Up, America!The folks at Cooking Light will release their latest cookbook, Lighten Up, America!, on October 22nd. But as a Cooking Light blogger, I got a sneak peak at some of the lighter versions of regional American favorites featured in the book. After spending an hour flipping through every page, I had bookmarked at least 50 recipes that I plan to make.

Having grown up in the south, some of my favorite dishes aren’t exactly known for their health and nutrition stats. A few recipes I have featured here—including collard greens, corn pudding, and key lime pie—get a healthy makeover in Lighten Up, America! I’m especially curious to try the corn pudding because my version is more sweet than savory, like the recipe featured in the book.

The best part about getting an advanced copy of the cookbook is that Cooking Light sent me two so that I could share one with one lucky reader!

Enter below for your chance to win your very own copy.

a Rafflecopter giveaway


About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

12 Responses to Cookbook Giveaway: Lighten Up, America!

  1. Mollie says:

    I like to make pot pie without the bottom crust. I also avoid using cream of mushroom or cream of chicken soup in pot pie (and pretty much every recipe). I usually make a roux instead. I don’t know that the roux makes a huge difference in the fat/calorie department, but it makes me feel better to know exactly what I’m putting in my body (no preservative crap).

    • mommachine says:

      Great idea to only use one crust, Mollie! I do the same thing in reverse for some of the dishes I make (I use a bottom crust but not a top crust). And yes, the creamy ingredients are always calorie killers! I sometimes sub out plain Greek yogurt for other creamy ingredients when it works for the recipe.

  2. Casandra says:

    My husband and I are cheese fanatics! We love cheese in so many meals-which is definitely not healthy. We’ve tried to start using sharper, stronger cheeses in smaller amounts. Taste is still there, but the calories are cut in half!

    • mommachine says:

      That’s a great tip Casandra! I’m also a huge cheese lover, and it kills me to leave it out of recipes- this is a great compromise to still get the flavor without quite so many calories.

  3. Stephanie says:

    We use spaghetti squash instead of pasta, especially during the summer when my farmers market has them.

    • mommachine says:

      That’s a great low-carb option. My parents do that a lot. I’ve never tried it. Is the texture really different? I think that’s always been my hesitation …

  4. Nicole says:

    I started using cauliflower as a substitute for many things: rice, pizza crust, potato, etc. It’s surprisingly tasty when done right!

    • mommachine says:

      Ooh, cauliflower for pizza crust? That sounds interesting! I use it in place of potatoes, but I’ve never tried it as a crust before.

  5. Adrienne says:

    I’ve been trying to add spinach to all of my pasta dishes- it’s amazing how when you add it in it barely changes the taste, fills you up, and gets in the greens in without a lot of effort.

  6. Carrie says:

    Love Cooking Light! To lighten up baked goods I will add applesauce in place of oil. I don’t think you can tell the difference.