LOW FAT COOKING FOR ONE - JAMIE OLIVER HEALTHY EATING.
Cooking Light: 5 Ingredient 15 Minute Cookbook
For busy home cooks, getting a meal on the table in 15 minutes or less, and with few ingredients, means more time with their family and less cost on their grocery bills. The Cooking Light 5-Ingredient 15-Minute Cookbook meets those needs and delivers-with big flavor and nutritious dishes. And instead of just giving you recipes, we're giving you meals-94 in all! Each meal features a main-dish recipe and either a short recipe to go with it or suggestions for commercial side items. Plus there's a photograph of every meal! Grocery Shopping Solutions80% (17)
With each meal plan, you get a grocery list of everything you need to complete the meal. Stock up on the ingredients from the Stress-Free Grocery List, and you can make one-third of the recipes in this book. No Worries
The nutrient analysis with every recipe gives you values for calories, fat, protein, carbohydrate, fiber, cholesterol, and sodium. You can use the exchange values to fit the recipes into your meal plan.All This with Only 5 Ingredients?
You'll be surprised at all the recipes you can make using only 5 ingredients: Chicken Alfredo Pasta, Deep-Dish Pizza Casserole, Speedy Chicken Cacciatore, Teriyaki Roast Chicken, Barbecue Pork Chops ...just to name a few.Avoid the Rush Hour
When you have only 15 minutes to get dinner on the table, try these recipes: Cajun-Style Swordfish, Fresh Tomato Pizza, Ground Beef Stroganoff, Chili Bacon Burgers, Teriyaki-Ginger Pork Tenderloin, Zesty Fettuccine and Shrimp.Added Value
Create 5 different desserts or salads from different combinations of the same 5 ingredients. Start with easy-to-make recipes in the Mix & Match chapter like Three-Bean Salad, Tex-Mex Salad, Strawberry Shortcakes, and Brownie Sundaes.Slow Down to Speed Up
Learn how to let a slow cooker do the work for you. All with 5 ingredients or less, these recipes are worth coming home to: Chili Grande, Chicken Pepper Pot, Italian Pot Roast, Glazed Turkey.
My pride and joy of the evening.... Muscovy Duck Breast stuffed with Wild Brown Rice, Leeks, and Pancetta. And I made it up myself in a moment of culinary cockiness, despite never having cooked duck before. 1 - 1? cups cooked wild rice, preferably prepared with fresh or dried herbs (bay leaf, rosemary, sage, etc.) 1 thick slice pancetta, about ?-inch thick (I used two, but it made the stuffing a bit too salty) 1 leek, white and pale green parts only, chopped fine 1 tablespoon red wine (optional) Dried rubbed sage 1or 2 Muscovy duck breasts, fresh or defrosted, weighing about 1 pound Cooking string and olive oil Salt and pepper Preheat your oven to 375F. Chop the pancetta into a small dice, about the same size as your leeks. Warm an ovenproof saute pan over low heat and add the pancetta. Cook until the pancetta has firmed up and released a fair amount of liquid fat, but don't increase the heat; you don't want the meat to brown. Once enough fat has been rendered out, add the leeks and cook until soft, stirring frequently, about 7-8 minutes. Transfer the pancetta and leeks to a bowl (leaving grease in the pan), add the rice, and mix thoroughly. If the mixture is too dry, add the red wine. Add sage to taste, and salt and pepper if you need it (but you shouldn't; pancetta is really salty). Wash the duck breast and pat it dry with paper towels, then season each side with salt and pepper. Using a (deadly) sharp knife, slice the breast in half leaving one long edge connected, butterfly-style. Like making your duck into a pita pocket, or something. Fill with the stuffing, but be conservative as you want the meat to be able to overlap onto itself on all sides. For one duck breast you won't need all of it; for this amount of stuffing you could probably make two breasts and feed four or five people. Let a length of kitchen string soak in some olive oil for a few minutes, then use it to truss up the duck breast, tying it in whatever way necessary to keep things in one piece and avoid spilling stuffing as it cooks. I was about 70% successful on that front. Heat the pan that's still greased from making stuffing over medium heat, and add a little butter if it looks to be necessary. No one said this was going to be low-fat, ok? When everything is good and hot, throw in the duck breast and let it brown on one side, which should only take 3-4 minutes. Flip it, let the other side brown, then transfer the pan to a 375F oven. Now, to be honest, I didn't time how long my duck breast spent in the oven... I just let it cook until I was done making the swiss chard recipe, so probably somewhere between 9-12 minutes. To check for doneness, poke a knife into the thickest part of the meat, and it should be a dark rosy pink on the interior. Remove from the oven and let rest 5 minutes before slicing. I think this turned out pretty damned good for my first attempt at duck.One-a-Week White (Not so Cajun) Chicken Lasagna 5/20/008
Admittedly the dish looked more appetizing on our plates and not in the pan, it's just that by time I remembered to take the picture it was all gone from our plates. 1# boneless skinless chicken breast fingers 6-8 egg roll wrappers small container non-fat ricotta cheese ragu low-fat alfredo sauce (you could make your own) 1-2 cups low-fat shredded Italian cheese blend Cajun and blackened seasoning Tabasco Cook chicken with cajun spices (sprayed skillet, no oil just a little water to help it brown) Line baking pan with parchment paper Mix ricotta cheese, two tablespoons alfredo sauce, a few dashes of tabasco Chop cooked chicken and add to cream mixture Put a layer of cream mixture on the bottom of your pan Cover with a little of the Italian cheese blend Cover with egg roll wrappers Repeat At the top cover with about 1 tbs alfredo sauce and cheese Bake at 350 for 30-45 minutes Reviews - I didn't spice my chicken enough so it didn't have a good Cajun flavor which is why I added the Tabasco to this recipe. I love the lightness of this lasagna since you use egg roll wrappers instead of noodles. Both M and I give this one a solid 4, it would go higher if the Cajun flavor actually came through.
Gathering favorite recipes from ten inventive chefs, 1,001 Low-Fat Soups and Stews offers everything from old standbys and classics (slimmed down for today's health-conscious eaters) to boldly seasoned chilis, chowders, bisques, hearty vegetarian stews, fruit soups, and chilled soups. In addition to American dishes, there are favorites from Asia, the Caribbean, Africa, and Europe, including Lobster and Shrimp Chowder, Moroccan Chicken Stew with Couscous, Cuban Black Bean Soup, Boeuf Bourguignon, and Sweet Cherry Soup.See also:
Each recipe has a nutritional analysis and diabetic exchanges. A crash course on soup-making, a glossary, and an index are also included.
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