Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook's Kitchen

Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook's Kitchen

Language: English

Pages: 464

ISBN: 054494075X

Format: PDF / Kindle (mobi) / ePub


Updated with SmartPoints™ values, this newly revised 5th edition of one of America's favorite cookbooks showcases delicious recipes for people who love to eat while embracing a healthier lifestyle.

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prevent the dough from being too sticky. A moist dough is a bit harder to work with, but the resulting biscuits will be very, very tender. Previous Recipe | Chapter Recipes | Contents | Next Recipe Yeast Breads, Quick Breads, and Muffins Orange and Sage Biscuits makes 12 1 cup all-purpose flour ¾ cup white whole wheat flour 1 ½ teaspoons baking powder 2 teaspoons dried sage 1 teaspoon salt ½ teaspoon baking soda 5 tablespoons cold unsalted butter, cut into pieces ¾ cup

salt in shallow bowl or pie plate. 2 Generously spray large nonstick griddle or skillet with nonstick spray and set over medium heat. 3 Dip bread, 1 slice at a time, into milk mixture, turning to coat well on each side. Cook dipped bread, in batches if needed, until well browned, about 4 minutes per side, spraying griddle with nonstick spray between batches. PER SERVING (2 SLICES FRENCH TOAST): 156 grams, 188 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 348 mg Sod, 26 g

longer. PER SERVING (1 MUSHROOM): 169 grams, 111 Cal, 3 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 58 mg Chol, 418 mg Sod, 14 g Total Carb, 2 g Total Sugar, 5 g Fib, 7 g Prot, 89 mg Calc. PointsPlus value: 3 Turn these tasty stuffed mushrooms into mini hors d’oeuvres by substituting about 16 medium white mushrooms for the portobellos. Previous Recipe | Chapter Recipes | Contents | Next Recipe Starters and Light Meals Keema Samosas serves 17 2 tablespoons canola oil ½ cup

heat. Bring to simmer and cook 5 minutes. Remove from heat and let cool completely. 3 Transfer cooled marinade to large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 30 minutes or up to 4 hours. 4 Remove steak from bag; discard marinade. Place steak on grill rack or in grill pan and grill until instant-read thermometer inserted into side of steak registers 145°F for medium, about 5 minutes per side.

chard, stirring until broth is absorbed before adding more and cooking until rice is tender but slightly chewy in center. Stir in Parmesan, pepper, and nutmeg. Serve at once. PER SERVING (1 ½ CUPS): 437 grams, 376 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 639 mg Sod, 70 g Total Carb, 6 g Total Sugar, 5 g Fib, 12 g Prot, 126 mg Calc. PointsPlus value: 10 You can use either green or red Swiss chard in this risotto. Previous Recipe | Chapter Recipes | Contents | Next

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