EatingWell Serves Two: 150 Healthy in a Hurry Suppers

EatingWell Serves Two: 150 Healthy in a Hurry Suppers

Jim Romanoff, The Editors of EatingWell

Language: English

Pages: 256

ISBN: 0881507237

Format: PDF / Kindle (mobi) / ePub


A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty-nesters, couples without children and smaller households.

For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.

But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.

More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste. Full-color photographs throughout

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Raw Food Controversies: How to Avoid Common Mistakes That May Sabotage Your Health

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

essential, meaning our bodies don’t make them, so we need them in our diet. Trans Fat. There are naturally occurring trans fats found in small amounts in butter and meat. The bulk of them, however, are produced by adding hydrogen to the chemical structure of vegetable oils—thus making them more solid. Olive oil is good, bacon is bad. Likewise, unsaturated fat is good, saturated bad, right? If only it were that simple. Foods aren’t made up of just one kind of fat; they’re a mix of many different

Africa for centuries. And though small, it’s rugged. The Alps in the north and the Apennine Mountains running along its spine act as natural culinary boundaries. This has helped regional specialties flourish: for example, Prosciutto di San Daniele, which gets its character from the microclimate of a tiny hill town in Friuli, or a certain caper from Trapani in Sicily where they harvest salt from the sea. Italy’s rich soils and varied climates support artichokes, tomatoes, citrus, prickly pears,

Total sugars 2g (added 0g), Protein 19g, Fiber 2g, Sodium 315mg, Potassium 740mg. SWEET-&-SOUR SICILIAN RABBIT STEW ACTIVE: 1¼ HRS TOTAL: 2 ¼ HRS Italians frequently cook with rabbit and appreciate it as a very lean, highprotein source of delicious meat. It’s available whole from most good butchers; to make preparation easier you should ask them to cut it into 6 roughly equal portions before you buy it. (To order fresh rabbit online, go to vermontqualityrabbits.com.) 1 fresh rabbit (3-3½

Total sugars 2g (added 0g), Protein 19g, Fiber 2g, Sodium 315mg, Potassium 740mg. SWEET-&-SOUR SICILIAN RABBIT STEW ACTIVE: 1¼ HRS TOTAL: 2 ¼ HRS Italians frequently cook with rabbit and appreciate it as a very lean, highprotein source of delicious meat. It’s available whole from most good butchers; to make preparation easier you should ask them to cut it into 6 roughly equal portions before you buy it. (To order fresh rabbit online, go to vermontqualityrabbits.com.) 1 fresh rabbit (3-3½

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