Download Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for by Anne Lindsay PDF

By Anne Lindsay

First released in 1986, Anne Lindsay's shrewdpermanent Cooking started Canada's fit consuming revolution.

Anne Lindsay's shrewdpermanent Cooking features:
* Over two hundred recipes for appetizers, soups, salads, dinner entrées, baking and desserts
* An research for every recipes displaying energy, fats, protein, carbohydrate, sodium and fiber
* the newest nutrients details on lowering you threat of melanoma via diet

Use those time-tested recipes and the menu feedback to determine how effortless and attractive fit consuming will be.

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Read or Download Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living PDF

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Extra info for Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living

Sample text

Arrange on baking sheet; broil for 3 to 4 minutes or until piping hot and meat is medium-rare. ) Makes 25 to 30 pieces. *Soy sauce is very high in sodium. If possible, use a sodium-reduced soy sauce. If unavailable, look for naturally brewed soy sauce. The highest amount of sodium is found in chemically brewed soy sauce. PER PIECE: 26 calories 3 g protein 1 g total fat trace saturated fat 7 mg cholesterol 2 g carbohydrate trace dietary fiber 87 mg sodium 28 APPETIZERS M AKE A HEAD Dip can be covered and refrigerated for up to eight hours.

Stir in tomatoes; simmer for 10 minutes. Just before serving, stir in basil. Season with salt, pepper and more basil to taste. Makes 6 servings, about 1 cup (250 mL) each. PER SERVING: 78 calories 5 g protein 3 g total fat 1 g saturated fat 5 mg cholesterol 9 g carbohydrate 2 g dietary fiber 555 mg sodium 41 SOUPS Quick Asian Vegetable-Noodle Soup One of the easiest and quickest ways of making soup is simply to cook vegetables in vegetable or chicken stock. The trick is to use a colorful and interesting variety of vegetables, such as in this soup.

I sometimes top each serving with a spoonful of sour cream and chopped chives, dill or parsley. Nutrition Bonus One serving is a very high source of vitamin A and a high source of vitamin C. 1 1 1 1 3 cups 1/4 cup 3 cups 2 cups Broccoli is a good source of fiber and vitamins C and A. Reducing fat content of soups When making cream soups, substitute 2% milk or buttermilk for cream or whole milk. When adding milk to a hot soup, especially a tomato-based soup, it is best to warm the milk gradually by slowly adding some of the hot mixture to it, then pouring it into the hot soup.

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