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Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques

Just Tell Me What to Eat!

The Delicious 6-Week Weight Loss Plan for the Real World

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h


 

Cooking Techniques



Melting Cheddar Cheese

I use reduced-fat cheddar cheese in almost all of my recipes. Part of the reason I do this is because of the reduced fat and calories, but I also have found that these cheeses melt better. You can try this for yourself. Melt an ounce of 2% milk cheese on one slice of toast and an ounce of regular cheddar on another. The full fat cheddar will separate, with much of the fat turning to a greasy oil, while the reduced fat version will not.

Kraft® makes a consistently good reduced-fat cheddar that is marketed under the Cracker Barrel® brand. It is labeled “made with 2% milk, Reduced Fat.”