Better Homes and Gardens Skinny Dinners: 200 Calorie-Smart Recipes that Your Family Will Love (Better Homes and Gardens Cooking)

Better Homes and Gardens Skinny Dinners: 200 Calorie-Smart Recipes that Your Family Will Love (Better Homes and Gardens Cooking)

Language: English

Pages: 300

ISBN: 0544336690

Format: PDF / Kindle (mobi) / ePub


180 simple, nutritious, low-cal dishes for every night of the week
 
For people looking to cook healthy meals or watching their weight, here are 180 simple, modern recipes for dishes that never feel like a sacrifice—all under 400 calories. With 150 gorgeous recipe photos; nutrition information for every recipe; icons identifying high-fiber, vegetarian, and gluten-free recipes; healthy-eating tips; and Make-It-a-Meal menu ideas for all main-dish recipes, this will be an inspiring, go-to guide for everyday cooking. Family-pleasing dishes include Barbecue Chicken Pot Pie, Turkey Meatball Grinders, Personal Ham and Sweet Potato Pizzas, Macaroni Alfredo with Pumpkin and Kale, plus satisfying desserts, like Dumplings with Orange Sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet. 3. Lightly butter a 2-quart rectangular baking dish. Spread potato mixture in the prepared dish. In a medium bowl whisk together eggs and milk. Stir in cheese, salt, rosemary, and pepper. Pour evenly over potato mixture in baking dish. 4. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in

topping for these tostadas. Toss together 1 cup chopped tomatoes, 2 tablespoons chopped red onion, 2 tablespoons snipped fresh cilantro, 1 tablespoon minced fresh jalapeño, 1 tablespoon lime juice, 2 cloves minced garlic, and a dash of salt. Prep: 10 minutes Bake: 5 minutes at 400°F Cook: 15 minutes Nonstick cooking spray 46½-inch low-carb whole wheat flour tortillas 1teaspoon cooking oil 12ounces natural pork tenderloin, cut into �- to �-inch cubes 2cloves garlic, minced 114.5-ounce can diced

crosswise into 8 pieces Salt Ground black pepper 114.5-ounce can fire-roasted tomatoes with garlic, undrained 2teaspoons Worcestershire sauce 1. Preheat oven to 425°F. Lightly coat a baking sheet with cooking spray; set aside. 2. In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and � cup of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to make pieces of uniform thickness. Sprinkle

Finish: 15 minutes 12ounces refrigerated grilled chicken breast strips, cut up 111-ounce can mandarin orange sections, drained 16-ounce package fresh baby spinach 1cup seedless red grapes, halved �cup sliced almonds �cup orange juice 2tablespoons balsamic vinegar 1tablespoon toasted sesame oil �teaspoon ground black pepper 1. In a very large bowl combine chicken, orange sections, spinach, grapes, and almonds. 2. For dressing, in a screw-top jar combine orange juice, vinegar, oil, and pepper;

soy sauce and sprinkle with 1 teaspoon of the Thai seasoning. Broil 3 to 4 inches from the heat for 8 minutes, turning once halfway through cooking. 2. For onion cakes, combine onions, flour, baking powder, the � cup water, egg, and the remaining Thai seasoning. In an extra-large skillet heat oil over medium-high. Spread batter in skillet; cook for 10 to 12 minutes, turning once. Cut into wedges. 3. For sauce, in a microwave-safe bowl combine peanut butter, honey, the remaining soy sauce, and

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