Guilt-Free Comfort Food Classics
Anna Bullett
Class Preview
- In-depth Instruction; over 115 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Pasta Classics
33:05
Meet Anna Bullett and begin class by learning how to use healthier whole grain pasta in butternut squash macaroni and cheese. Then, whip up creamy chard, sausage and white bean lasagna.
Lower-Calorie Chicken
26:56
Make oven-fried chicken that's nutritious enough to fit into your weeknight rotation. Then, cook a creamy chicken pot pie, complete with flaky, whole wheat biscuit topping.
Better-for-You Beef & Lamb
18:55
Master lighter recipes for beef and lamb. Pack lentils into a hearty meatloaf and top it off with from-scratch mushroom sauce. Then, make shepherd's pie with fluffy mashed potatoes.
Super Slow Cooker
14:02
Try your hand at low and slow cooking! Learn the proper way to trim your pot roast before surrounding it with fiber-rich kale. Then, make classic baked beans with smoky-sweet flavor and much less fat. And, master Anna's signature Maple-Chipotle Baked Beans.
Healthy Sides
10:56
Lighten up your side dishes with crispy, oven-roasted potatoes and fresh green bean casserole, both sure to please a crowd.
Smart Starters
10:46
End your class with appetizers. Enjoy a lighter version of spinach-artichoke dip. Then, try out Anna's slow-roasted garlic variation. Plus, revel in an avocado-enhanced version of deviled eggs.
Description
Enjoy your favorite comfort foods, made healthier, more delicious and guilt-free.
Incorporating better nutrition into your diet doesn’t mean you have to stop eating mac and cheese! Registered dietitian Anna Bullett shares her tried-and-true recipes for healthful comfort food packed with the flavors you’ve always loved, and then some. Finally, crowd-pleasing dishes you can feel good about serving and eating.
Anna Bullett
Anna Bullett is a registered dietitian with years of experience writing healthy recipes for restaurants and high-end cafeterias in New York City, Los Angeles and beyond. She currently serves as executive chef of Cooking Light, a role that allows her to connect with people who are passionate about cooking for a balanced lifestyle. Anna is a graduate of Johnson and Wales Universitys culinary arts and culinary nutrition programs, and she earned a Master of Science in food science and human nutrition from the University of Maine.
Bonus materials available after purchase