Upcoming Live Class!
Let’s Make Sheet Pan Chicken Fajitas + Strawberry Cream Ice Pops
Join Jennifer Tyler Lee and special guest Stacie Billis, on Friday, May 8, 2020 at 3:30pPT to make Sheet Pan Chicken Fajitas and Strawberry Cream Ice Pops in this virtual family cooking class! Stacie is the author of the new book, Winner! Winner! Chicken Dinner and the fabulously fun podcast, Didn’t I Just Feed You?!. She’ll teach us how to make an easy sheet pan chicken dinner that’s perfect for fajita Friday! Jennifer will take care of dessert by sharing her healthier take on strawberry ice cream pops. There will be a surprise cocktail recipe, too (for adults only!). Bonus goodies will be included, along with a digital copy of Winner! Winner! Chicken Dinner AND Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day! Ticket price: $25 (includes digital books for first-time participants, 100% of proceeds support No Kid Hungry)
What You’ll Get
Live cooking instruction and expert tips for preparing comfort foods with less sugar and more flavor
Updates on the latest evidence-based science about added sugar
Proven strategies for reducing added sugar with healthy swaps
Live Q&A to address your questions
Two (2) digital books! One (1) digital copy of Winner! Winner! Chicken Dinner PLUS one (1) digital copy of Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day (books included for first-time participants only, 100% of proceeds support No Kid Hungry)
Bonus goodies include: ingredients list and prep guide with substitutions for gluten-free, vegan, and limited pantry cooking, quarantine pantry checklist, and downloadable bonus recipes! PLUS, one lucky winner will receive a set of Stacie’s favorite sheet pans, Holy Sheet.
What We’ll Cook Together
SHEET PAN CHICKEN FAJITAS
These one pan chicken fajitas are from Stacie’s new book, Winner! Winner! Chicken Dinner. Here’s what Stacie says about this easy recipe: “The only thing that makes me happier than fajitas is an easy cleanup meal. Bring the two together, like in this recipe, and I’m one happy cook. And that’s even without the lime crema, which I can eat by the spoonful. This is one of those rare times when bottled lime juice — with nothing added — is better than freshly squeezed. The reliable acidity level of bottled juice gives the sour cream an intensity that I love for this dish. If freshly squeezed juice isn’t giving you the punch of flavor that you want, add lime zest instead.”
STRAWBERRY CREAM ICE POPS
These easy to make Strawberry Cream Ice Pops from Half the Sugar, All the Love deliver a burst of delicious flavor and a nice boost of vitamin C, too (50% of your recommended daily intake in each serving). Naturally sweet and ripe strawberries make these creamy ice pops a delicious treat. We tried an all-fruit version of these pops but found they were a little too icy and tart. Adding whipping cream and just a touch of sugar helped tremendously with the texture. Let your kids mix it up with their favorite berries. This simple recipe is equally delicious with a combination of sweet blueberries, raspberries, and strawberries.
More About Jennifer’s Book
Today our kids consume at least three times the recommended daily allowance of added sugar. And it’s not just because they are drinking too many sodas. Added sugar lurks everywhere in our food—in yogurts and bottled salad dressings, in jarred tomato sauce and oatmeal packets, and on and on. And it’s a real problem—excess sugar causes a variety of health issues, including cavities, of course, but also type 2 diabetes, high blood pressure, and fatty liver disease. Here to help concerned parents is a family cookbook that addresses the problem with reduced-sugar versions of kids’ favorite foods, including dessert. Functioning like a cross between Eat This, Not That and Deceptively Delicious, Half the Sugar, All the Love is an eye-opening education, an action plan, and a cookbook all in one. It shows us how to shop smartly to avoid hidden sugars. Busts the most common myths about sugar (honey is not healthier; sugar substitutes are questionable at best). Gives seven easy tips for globally reducing added sugar at home. Helps us stock our pantries with better ingredients. And then offers 100 family friendly recipes that minimize added sugar while maximizing flavor, from granolas and yogurt pops for breakfast through big-batch sauces to make the tastiest dinners, to ingenious desserts—like Jennifer’s favorite Chocolate and Peanut Butter Snack Cake that gets its sweetness from dates.
More About Stacie’s Book
With this cookbook on your kitchen counter, you’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.
Meet Your Hosts
Jennifer Tyler Lee is the best-selling author of Half the Sugar, All the Love, which hit #1 in its category in Canada and the US in January 2020 and was selected as a Barnes & Noble New Year, New You Top Pick for 2020. A cross between Eat This, Not That and Deceptively Delicious, Jennifer’s newest cookbook shows that quitting sugar doesn’t mean giving up the foods you love—the trick is to sweeten with fiber-rich fruits and vegetables instead of added sugar. Jennifer’s inventive recipes have been featured by The Washington Post, Parents Magazine, Real Simple Magazine, Hallmark’s Home and Family, NBC News Better, and US Weekly among many others. Her unique approach to using fruits and vegetables to boost flavor and deliciousness has been spotlighted by Alice Waters, Michael Pollan, Mark Bittman, Jessica Alba, and Oprah. Jennifer’s first book, The 52 New Foods Challenge, was nominated for an IACP Cookbook Award. Her nutrition game, Crunch a Color®: The Healthy Eating Game, was named one of Dr. Toy’s “10 Best” Children’s Products and received the Parent-Tested Parent-Approved seal of approval. Jennifer earned her Nutrition and Healthy Living certificate from Cornell University. She is a guest lecturer at Stanford University and a featured contributor at ABC7 News in the Bay Area. She shares her recipes each week at www.52newfoods.com. Follow on social media: @jennifertylerlee
Stacie Billis is the author of Winner! Winner! Chicken Dinner and a veteran food editor, on-air personality, and cohost of Didn’t I Just Feed You?!, the popular food podcast for parents. Billis’s recipes and non-judgmental cooking advice have been featured in dozens of publications including Parents, Every Day with Rachael Ray, the Washington Post, and Redbook. She also appears on national and local TV outlets including The TODAY Show, QVC, and Hallmark’s Home & Family to share her recipes and kitchen hacks with other busy home cooks. She shares tips and recipes at www.staciebillis.com. Follow on social media: @staciebillis
What People Are Saying
“For those concerned about sugar [Half the Sugar, All the Love] is a great tool.”
– MARK BITTMAN, author of the New York Times bestselling How to Cook Everything series
“Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids’ diets.”
—TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table
“So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can’t wait to dive into these recipes.”
—ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow.
“Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!”
—CATHERINE McCORD, Founder, Weelicious
“This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite.”
—ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality
“A new family cookbook we can’t get enough of.”
—COOL MOM PICKS
“Lee (The 52 New Foods Challenge) and Patel, an associate professor of pediatrics at Stanford University, offer alternatives to sugary store-bought, processed food in this collection of 100 low-sugar, family-friendly dishes that don’t lack in flavor. The authors here eschew added sugar, fruit juice, and concentrate in favor of more fibrous “whole or pureed fruit and vegetables.” An overnight French toast strata with raspberry sauce (made with fresh raspberries and maple syrup) calls for one teaspoon of sugar compared to 16 in many other recipes; carrots are subbed for sugar in tomato soup; and using dark chocolate in chocolate chip cookies reduces the need for sugar. The recipes run the gamut and include barbecue chicken with grilled corn salad, rainbow chard lasagna with tomato sauce, and a sugar-free blueberry pie. Kid-friendly favorites like DIY toaster pastries, maple caramel corn, stuffed chicken parmesan strips with marinara dipping sauce, and sloppy joes are sure to win over the harshest (and youngest) critics in the house. This is a smart choice for families interested in improving their diet.”