Great course, lots of helpful information. The instructor is passionate about nutrition and it shows in her course content."
I am an active member of a weight loss group and found this information invaluable! The course also helped me look at my family's diet and easy ways to improve it. Thank you!"
I really enjoyed this course...Both my husband and I lost a couple of pounds."
I really enjoyed this course. The recipes were delicious as well as healthy. I have learned many ways to improve my cooking, marketing, and housekeeping."
I thoroughly enjoyed this class and would highly recommend it! I've used the recipes since the class started and have had wonderful results from my family!"
I thoroughly enjoyed this course. I learned so much about nutrition, as well as cooking! The instructor is very knowledgeable, and makes the course fun, and practical. I highly recommend this course."
I was a little skeptical about taking a cooking class online. I was greatly suprised at how much I learned and how informative it was. This was due in large part to the instructor."
Loved the class. Motivated me to cook more and am finding I enjoy it."
This course has been wonderful! I have learned so much and am incorporating all of it in my daily cooking routine. My family has been very receptive to the new recipes and ingredients. I can honestly say that I am becoming a better cook, shopper, and nutritionist. Thank you for a great experience."
This course was extremely helpful in learning how to lower the fat content in any recipe. It also provided a lot of recipes I've never seen before. Applying these methods to my cooking will make all my meals more healthy. Thanks for offering this course!"
Course Code: llf
In your first lesson you will uncover the functions of fat in cooking and discuss easy, lower-fat ways to replace these functions. You will identify high-fat ingredients in recipes. You will use your new skills to prepare a quick and easy Chicken a la King and a lowered-fat recipe for Lasagna Mexicana. Then you will explore the functions of seasonings in lower-fat cooking. You will create three easy, flavorful lowered-fat recipes: Mexican Shepherd’s Pie, Greek Pizza, and New World Pasta Faggioli.
In this lesson, you will look at fat in sauces. You will discover several ways to make delicious lowered-fat sauces. You will use this knowledge to prepare a classic Lowered-Fat Macaroni and Cheese, and an easy Fettuccine Alfredo with Chicken and Broccoli. You will learn to use canned condensed soups to make easy low-fat sauces when you make Quick and Easy Turkey Tetrazzini and an easy recipe for Sweet and Sour Chicken. Then you will define add-in ingredients. You will prepare a kid-friendly Spaghetti Pie and a 15-minute Spicy Peanut Chicken. You will also make a Very Veggie Soup using canned and frozen foods to create delicious “Fried” Rice.
Learn how to choose seafood, and you will prepare a bounty of fish and shellfish-based meals including: Grilled Ginger-Lime Salmon with Sauce, Drunken Cod, Poached Asian Salmon, Fish Puttanesca, Thai Shrimp, “Crab” Salad, Quick Crab Bisque, and Asian Tangerine Scallops.
You will learn to tofu to replace high-fat ingredients like cream and whole eggs as you prepare Creamy Butternut Squash Soup, Pasta Carbonara, Spicy Peanut Tofu, Tofu Pumpkin Custard, and Tofu Guacamole. Then you will learn to develop and use a cycle menu to save your time, reduce food waste, and help encourage diner acceptance. You will prepare Bean and Basil Salad, Tomato-Basil Meat Sauce, Chicken Curry, Shrimp Cashew Salad, and Greek Skillet. You will also learn to develop a grocery list that works for you.
Break out your slow cooker to create African Chicken. You will learn how to convert an earlier recipe to a slow cooker recipe. You will prepare Chicken Enchilada Casserole. Then you will look at oven-fried recipes such as: Oven-Fried chicken, Oven Fries and Oven Onion Rings. Then you will look at how to organize your pantry, kitchen, refrigerator, and freezer. You will learn to cook family-friendly meals that are quick and easy to fix such as: Chicken Florentine Pasta, Speedy Lasagna, and Quick Chicken Risotto. You will revisit flavor profiling and prepare Caribbean Chicken Pizza and use the slow cooker to prepare Mexican Pork.
Finally you will learn to prepare Summer Ceviche, Gazpacho, and Chicken Caesar Pasta Salad. You will use small kitchen appliances to make Slow Cooker Iberian Meat Loaf and Tomato-Olive Bread. You will learn to grill Frilled Marguerite Pizza, Grilled Veggie Medley and Grilled Fruit Cups. Then it is time for dessert as you prepare: Very Cherry Cake, Tofu Key Lime Pie, and Peanut Butter Cup pie. You will learn how to choose and make tasty and colorful side dishes as well.
Donna Acosta, RDN, ACE-Certified Health Coach, is a registered dietitian and nutrition educator. Her clinical expertise is in weight management, diabetes nutrition care, and cardiac rehabilitation management. She has developed and taught a hospital- and community-based nutrition programs for a number of clients, including Warner Bros. Studios, Neutrogena, and Fluor-Daniel.
There are no prerequisites to take this course.
The instructional materials required for this course are included in enrollment and will be available online.
A new session of each course opens each month, allowing you to enroll whenever your busy schedule permits.
Once a course session starts, two lessons will be released each week for the six-week duration of your course. You will have access to all previously released lessons until the course ends.
The interactive discussion area for each lesson automatically closes two weeks after each lesson is released, so you’re encouraged to complete each lesson within two weeks of its release.
The final exam will be released on the same day as the last lesson. Once the final exam has been released, you will have two weeks plus 10 days (24 days total) to complete the final and finish any remaining lessons in your course. No further extensions can be provided beyond these 10 days.