These are only a few of the 150 recipes in The Perfect Portion Cookbook, written by Anson Williams*, Bob Warden, and Mona Dolgov, a new cookbook filled with healthier interpretations of beloved comfort food classics.
I was invited to review the cookbook, with an eye toward how the resource would fit into the lives of busy working parents. In my house, I have a small collection of cookbooks I refer to when I am baking or making family favorites. I am pleased to report that The Perfect Portion Cookbook easily fits into that group.
I was impressed by how user-friendly this cookbook is, and how the recipes are easy to execute in a limited amount of time. The recipes in The Perfect Portion Cookbook have been developed so that the food you make can be dished out into 100 calorie portions, and the cookbook even includes diagrams for what size to make the servings.
For my family, I made the baked mac and cheese, classic tomato soup, and breakfast biscuits. My husband asked for seconds (and thirds!) of the mac and cheese, and the recipe gave us leftovers for the next day (always the best part). The tomato soup was delicious; my only complaint is that the recipe produces four servings, which my son inhaled (thereby nixing the 100 calorie concept, but it was so good). Next time, I’ll double the recipe so I have some for lunch the next day. The biscuits, described as a breakfast choice, were the perfect accompaniment to the soup, and my kids were super impressed that I had made them (likely a hint that I should cook more often). I’ve included the recipe below so you can give it a try.
In addition to the recipes – which are organized into ten sections, from everyday meals to snacks to entertaining – the cookbook includes meal-planning strategies and healthy eating tips.
Additionally, the clear layout and straightforward directions for the recipes make The Perfect Portion Cookbook a good choice for cooking with kids. Next time, I’ll invite my kids to cook with me – and I suspect you’ll find us in the dessert section!
The Perfect Portion Cookbook can be purchased on Amazon or QVC, and recipe videos can be found here.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup low-fat buttermilk
1/2 cup plain nonfat Greek yogurt
2 tablespoons sugar
- Preheat the oven to 425 degrees F, and line a sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, and salt.
- In a separate mixing bowl, combine all remaining ingredients.
- Fold the wet ingredients into the dry ingredients, mixing until a dough has formed. Transfer to a floured countertop.
- With your hands, lightly floured, gently fold dough over itself 4-5 times and then flatten out to 1-inch thick. Use a floured biscuit or cookie cutter to cut into 12 (3-inch) rounds, and transfer to the prepared sheet pan, crowding them around each other so that their edges are touching.
- Bake for 15-17 minutes, or until golden brown. Serve immediately.
*Yes, Potsie from Happy Days!