Chicken breasts in champagne sauce, spaghetti alla carbonara, banana bread, and chocolate swirl cheesecake - how could any of these recipes be made healthy? In Cook It Light Classics Jeanne Jones shows how to lighten these, and two hundred other recipes, making them lower in calories, fat, sodium, and cholesterol while maintaining their taste and texture. Best known for her nationally syndicated "Cook it light" column, in which she creates healthier versions of her readers' favorite recipes, Jeanne has collected the best dishes from over the years - including soups, sauces, dishes for fish, seafood, poultry, and meat, breads, desserts, and beverages, as well as a whole chapter of vegetarian entr©?es, proving that vegetables can be delicious too, with recipes like potato, shiitake, and brie gratin. With today's health-conscious cooks in mind, Jeanne gives a nutritional breakdown for each recipe, including the number of calories and amounts of cholesterol, fat, and sodium. With recipes like Tuscan bean salad, Mexican quiche, and chicken parisienne, the recipes only sound difficult, because Jeanne has made sure that the ingredients are easy to find and the preparations are simple enough even for beginning cooks, including recipes like fifteen-minute chicken stock and easy no-knead bread. If you, along with most Americans, have been searching for a heart-healthy cookbook that's packed with flavor and variety, Cook It Light Classics is for you, proving again and again that "eating smart" can be easy and exciting. - Dust jacket.