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 clever Cooking begun Canada's fit consuming revolution.

Anne Lindsay's shrewdpermanent Cooking features:
* Over 2 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 foodstuff details on lowering you hazard of melanoma via diet

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

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Additional resources for Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living

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2 1/4 cup 1/2 cup 1/2 cup 2 tsp 1/4 tsp green onions, finely chopped grated peeled raw beet 2% yogurt or light sour cream quark or light cream cheese, softened fresh lemon juice each salt and pepper 2 50 mL 125 mL 125 mL 10 mL 1 mL In small bowl, combine onions, beet, yogurt, quark, lemon juice, and salt and pepper; mix well. Makes 1 1/4 cups (300 mL). f. (butterfat) content on the label. f. content as the packaged light cream cheese. ) is a good substitute for higher fat cream cheese in dips and spreads.

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. The soup can be reheated, but don’t let it boil.

1 tbsp 3 1 1 1 cup 3 cups 1 lb 1 cup 1/2 cup 2 to 3 tsp 1/4 tsp butter potatoes*, diced onion, finely chopped carrot, finely chopped water 2% milk (or 2% evaporated milk) monkfish or other fish fillets (fresh or frozen) corn kernels chopped fresh parsley leaves Pernod (optional) each salt and pepper 15 mL 3 1 1 250 mL 750 mL 500 g 250 mL 125 mL 10 to 15 mL 1 mL In heavy saucepan, melt butter over medium heat; add potatoes, onion and carrot and cook, stirring occasionally, for 5 minutes. Add water; cover and simmer for 15 minutes or until vegetables are nearly tender.

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