Read 'em and eat: The Cooking Light Dinnertime Survival Guide

Friday Update: Pat Brewer of Charlotte is the winner of our random drawing for a copy of the book. Thanks to all who entered, and come back next week, when we'll do another online review and giveaway.


Ready for a new feature? How about a video cookbook peek, review and giveaway!



 "The Dinnertime Survival Guide," by Sally Kuzemchak (Oxmoor House, $24.95).

You're having trouble getting dinner on the table for a family? We hear you. It's a common call for help from readers with kids (or even the ones with kids).

If catchy, well-organized and simple is your mantra, trust the Cooking Light people to put a book together that meets all of those criteria. Kuzemchak's book is packed with photos, very useful tips, and list breakdowns like "Top Dinner Survival Kitchen Gadgets." Chapters are themed: "I Have Zero Time," "I'm On a Diet, They're Not," "I Can't Afford Healthy Food," etc.

Photos? Lots. Take a look at my book-flip video, above. The recipes are mostly the ones you expect, with some change-ups, like a sweet and tart kale salad twist and a frozen ravioli hack with pan-roasted grape tomatoes. Recipes all include nutrition information, servings with a translation (example: "serving size: 1/4 of ravioli and 1/2 cup tomatoes") and cooking time.

OK, ready for the giveaway? Email me at kpurvis@charlotteobserver.com with your name, town and contact information, and include "Dinnertime Survival" in the subject line. I'll pick a winner at random at 9 a.m. Friday.

And here's a sample recipe . . .

Rosemary Oven-Fried Chicken 

Hands-on time: 15 minutes. Total time: 40 minutes.

1/4 cup nonfat buttermilk
2 tablespoons Dijon
4 (4-ounce) chicken cutlets
1/3 cup whole-wheat panko (Japanese bread crumbs)
1/3 cup finely chopped dry-roasted cashews
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Cooking spray
4 teaspoons honey

PREHEAT oven to 425 degrees. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to the buttermilk mixture, turning to coat.

HEAT a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, cashews and the next 4 ingredients (through ground red pepper), in a shallow dish. Remove chicken from the buttermilk mixture; dredge in panko mixture.

ARRANGE chicken on wire rack coated with cooking spray in a foil-lined jelly-roll pan. Bake at 425 degrees for 25 minutes or until chicken is done. Drizzle each cutlet with 1 teaspoon honey.

SERVES 4 (serving size: 1 cutlet).

PER SERVING: 248 calories; 8.7g fat (1.8g saturated, 4.2g monounsaturated, 1.4g polyunsaturated); 27.4g protein; 15.1g carbohydrate; 1.1g fiber; 73mg cholesterol; 1.4mg iron; 375mg sodium; 30mg calcium.