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Download 300 Calorie Comfort Food: 300 Favorite Recipes for Eating by Betty Crocker Editors PDF

By Betty Crocker Editors

Benefit from the convenience foodstuff you crave whereas maintaining energy in check!

Yes, you could suit your favourite meals right into a calorie-smart weight-reduction plan. it doesn't matter what your pursuits, with this choice of countless numbers of recipes each one simply three hundred energy or much less according to serving, Betty Crocker makes it effortless to fill your weekly regimen with stick-to-your bones food which are scrumptious and easy to prepare.

Whether you’re yearning immense breakfasts and lunches like Huevos Rancheros Quesadillas and Asian Turkey Burgers, filling dinner recommendations like Lasagna Cupcakes and simple Chili Mole, or tempting snacks or muffins (each below one hundred fifty calories!), this cookbook is a one-stop store for the dishes your loved ones will love. within you’ll find:

• three hundred recipes for major classes, aspects, cakes and snacks to maintain you consuming good each day

• basically marked calorie counts and entire nutrients info for all recipes, plus tips about swapping high-calorie elements for more fit options

• tips on selecting your day-by-day calorie quantity, right-sizing foodstuff parts, and choosing the healthiest materials on the grocery store

• specified chapters on gradual cooker suppers, grilling, and breakfast and brunch .

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Additional resources for 300 Calorie Comfort Food: 300 Favorite Recipes for Eating Healthy Every Day

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47 Bra ai Chicke n SERVES 3 Preparation time: 10 minutes, then 3–4 hours in refrigerator Cooking time: 15–20 minutes This traditional Afrikaans recipe comes from a great cook and a good friend, Hoffie. 6 pieces (+ 700 g) chicken Place the chicken pieces in a marinade dish. In another bowl, mix the oil, wine, chilli powder, cumin, pepper, salt, chutney, vinegar, mustard, tomato sauce MARINADE 2 T (30 ml) olive oil and soya sauce or Worcester sauce together. Pour ⁄4 cup (185 ml) white wine the marinade over the chicken pieces and leave to 3 a pinch chilli powder marinate in the fridge for 3–4 hours.

Squeeze the liquid from the bread and add the bread to the mixture, with the coriander and parsley. Heat the oil in a frying pan over a medium flame. Roll the mixture into palm-sized flat balls (frikkadels) and place them in the hot oil. (I always had a fear of deep-frying but simply watch that the oil doesn’t get too hot. ) Gently flip them over when they are golden brown on one side. Place some kitchen paper towel in a bowl and when the frikkadels are ready, place them on the towel to absorb excess oil.

Use a large spoon when dishing up and serve the stew with rice or samp and beans, pot bread and a chutney atjar. LEFT: The Owl House Garden at Nieu Bethesda in the Karoo. 41 Fl ora ’s Ta ble Mountain Mu shroom Fil l e t Serves 4–6 Preparation time: 15 minutes Cooking time: 30 minutes Devised by my friend Flora, this New South African dish includes mushrooms found on Table Mountain. 600–800 g fillet steak, beef or pork 1 T (15 ml) butter sufficient mashed potato for 6 people 1 T (15 ml) balsamic vinegar 400 g green beans, topped, tailed and steamed 500 g carrots, peeled, cut into strips and steamed 4 cups (1 litre) chopped assorted mushrooms (pine rings, Boletus edulis, blushers, porcini, oyster), or a mix of b ­ utton and flat mushrooms 1–2 cups (250–500 ml) red wine (Pinotage) 2 sprigs rosemary 1 t (5 ml) fresh thyme leaves ⁄2 cube beef stock 1 Sauce 1 T (15 ml) butter 1 onion, peeled and sliced 1 t (5 ml) sugar 4 T (60 ml) cream salt and pepper, to taste 2 cloves garlic Sear the meat in butter in a pan over a medium to high heat.

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