Wed February 13, 2013
Bobby Deen: Low Calorie Comfort Food
Children sometimes follow in the footsteps of their parents and for Bobby Deen the journey was short - straight into the family kitchen. His mother is famed TV cook Paula Deen. Like his mother, Bobby loves comfort food, but mother and son came to realize that comfort food can come at the expense of weight management. So Bobby Deen has been exploring ways to create low calorie comfort food recipes. His latest book. From Mama's Table to Mine, chronicles the evolution of much loved Paula Deen recipes from a new perspective. We'll visit with Bobby Deen, find out what it's like to grow up in a famous food family and learn how to eat guilty pleasure food without the guilt when Charlotte Talks.
Bobby Deen - Author, From Mama's Table to Mine and host of Not My Mama's Meals on the Cooking Channel
- Deen Brothers website
- Bobby Deen is signing his book From Mama's Table to Mine tonight (Feb. 13) at 7:00 at Barnes and Noble Arboretum. Details.
Recipes in From Mama's Table to Mine, courtesy of the author, Bobby Deen
Yield 4 servings
- 1 pound ground turkey
- ¾ cup fresh breadcrumbs (from 2 slices light whole-wheat bread) ½ cup finely chopped Vidalia or other sweet onions ¹/ cup grated carrot ¼ cup 1 percent milk ¼ cup tomato sauce
- 1 large egg, lightly beaten
- 1 clove garlic, finely chopped
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons ketchup
- 2 teaspoons light brown sugar
- 1 teaspoon yellow mustard
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
- To make meat loaf, combine turkey, bread crumbs, onion, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt and pepper in large bowl.
- Mound mixture onto prepared baking sheet, patting into loaf shape with your hands.
- To make topping, combine ketchup, brown sugar and mustard. Spoon topping over meat loaf using the back of the spoon to spread it evenly.
- Bake for 45 minutes or until meat is no longer pink on inside and is cooked through (165 degrees). Let rest 5 minutes, then slice and serve.
Nutritional values: 216 calories, 2 grams fat, 32 grams protein, 15 grams carbohydrate, 2 grams fiber, 775 milligrams sodium.
Charleston Shrimp and Grits
Yields 4 servings
- 1 tablespoon olive oil
- 3 Canadian bacon slices
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 garlic clove, finely chopped
- ¼ cup dry white wine
- 1 teaspoon cornstarch
- ½ cup low-sodium chicken broth
- ½ cup fat-free half-and-half (or use low-fat; optional) ¾ pound large shrimp, peeled and deveined ¾ cup quick-cooking grits Chopped scallions (dark green tops only) for serving
- In large nonstick skillet, heat oil over medium heat. Add bacon, onions and bell peppers and cook, stirring frequently, until the vegetables are softened, 3-5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
- In a small bowl, combine the cornstarch with 1 tablespoon of chicken broth and stir until dissolved. Add remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
- Meanwhile, cook the grits according to the package directions.
- Serve shrimp and sauce over the grits and top with scallions.
Nutritional values: 211 calories, 6 grams fat, 19 grams protein, 21 grams carbohydrate, 1.5 grams fiber, 650 milligrams sodium.
Bittersweet chocolate cheesecake
Yields 16 servings
- 1 cup finely crushed chocolate wafer cookies
- 2 tablespoons plus / cups sugar
- 2 tablespoons unsalted butter, melted
- 12 ounces bittersweet chocolate chips
- 2 packages (8 ounces each) fat-free cream cheese (or use low-fat; optional), softened
- 1 package (8 ounces) low-fat cream cheese, softened ¼ teaspoon salt
- 3 large eggs
- 1 cup fat-free Greek yogurt (or use low-fat; optional)
- 2 teaspoon pure vanilla extract
- Fat-free whipped topping (or use light; optional), thawed, for serving
- Preheat oven to 350 degrees. Spray 9-inch springform pan lightly with coking spray.
- In small bowl. combine cookies, 2 tablespoons of sugar and butter. Press mixture into the bottom of the prepared pan
- In a small microwave-safe bowl, heat the chocolate in the microwave on medium heat for 10 second intervals, stirring between each round, until the chocolate is melted and smooth.
- In bowl of an electric mixer fitted with the paddle attachment or using an electric mixer, beat together the cream cheeses, the remaining / cup sugar, melted chocolate and salt. Beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla.
- Pour batter into prepared crust. Bake about 1 hour or until filling is almost set. Cool completely on a wire rack at room temperature, then place in the refrigerator to chill for 1 hour. Gently remove from the springform pan and serve, with whipped topping dolloped on top.
Nutritional values: 248 calories, 12 grams fat, 9 grams protein, 29 grams carbohydrate, 2 grams fiber, 311 milligrams sodium.