A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Read more...
A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free.
Virginia Willis is not only an authority on Southern cooking, a French-trained chef, and a veteran cookbook author; she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious.
The result is "Lighten Up, Y all," a soul-satisfying and deeply personal collection of Virginia s new favorite recipes. All the classics are covered from a comforting Southern Style Shepherd s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, "Lighten Up, Y all "has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-05-04
- Reviewer: Staff
The latest folksy effort from Willis (Bon Appetit, Y'all; Basic to Brilliant, Y'all; etc.) aims to help readers lower the caloric intake of American Southern classics without sacrificing flavor or authenticity. For the most part she succeeds, using lighter or low-fat versions for key ingredients, and substituting lighter proteins for the fattier staples. Her riff on the classic pimiento cheese, for example, uses bold sharp cheddar as well as light cheddar, light mayonnaise, and Greek yogurt to cut the calories. Ground turkey is a stand-in for ground beef in meatballs, chili, and meat loaf, and for pork in traditional pork sausage. Items that are traditionally fried, such as onion blossoms and Chicken-on-a-Stick, are baked in order to retain the crispy exterior. And readers may be pleasantly surprised to see that they can have their bacon and eat it too, provided they use the leaner center-cut variety. Not every dish will satisfy as soulfully as the classics (her pulled pork tenderloin would induce cries of outrage in certain areas of the country), but lovers of Southern cuisine will surely pick up a few valuable tips to lighten their meals. (Mar.)