Low Fat Stew Recipe. Cocaine And Weight Loss.
100 Low Fat Soup and Stew Recipes: The Complete Book of Food Counts Cookbook Series
One of six titles in Corinne T. Netzer's new The Complete Book of Food Counts Cookbook Series, 100 Low Fat Soup and Stew Recipes takes its inspiration from Corinne Netzer's biggest bestseller, The Complete Book of Food Counts, by featuring healthy and delicious recipes complete with full nutritional breakdowns on calories, fat, sodium, cholesterol, protein, and carbohydrates. From the exotic (Gingered Noodle Soup with Crabmeat) to the comfortably familiar (Chicken-in-a-Pot with Escarole)--this book has it all, and it's all good for you too! So if you want to eat well for both body and soul, get the cookbook that "counts."87% (7)
Is there anybody who doesn't like soup? Tasty and satisfying as a steaming potage might be, all too often our favorite soups are also high in fat and calories--there's a reason why they call it cream of mushroom soup, after all. But lest you think low-fat soups mean giving up flavor, think again. In 100 Low Fat Soup and Stew Recipes, author Corinne T. Netzer whips up a veritable cornucopia of delicious variations on a very popular theme. There's Easy Crabmeat Stew--weighing in at only 4 grams of fat--and Curried Zucchini Soup with Creamy Topping (4.5 grams of fat). There's comfort food, such as Split Pea Soup, and elegant dishes such as Scallops and Vegetables in Wine and Fish Stock. There are even dessert soups--how about a bowl of Asian Fruit Soup with Lime and Mint? Whether you're counting your calories or just trying to maintain a healthy lifestyle, 100 Low Fat Soup and Stew Recipes helps you stay fit--and satisfied.
Bacon, Ground Beef, and Bean Chili
Ingredients: half pound thick sliced bacon or lean bacon approximately one pound of ground beef 3/4 cup diced green bell pepper 3/4 cup diced onion 3/4 cup diced red bell pepper *any other suitable vegetable of choice Basil (season to preference) Ground Cumin Seed (season to preference) Fresh Minced Garlic or Garlic Powder (season to preference) Chili Powder 3 12oz cans of tomato sauce or 5-7 cups of V8 or Tomato Juice 2-3 cans of pinto beans or kidney beans This savory dish is a perfect winter pick-me-up. Though the contents aren't exactly for the health conscious. If you are on a low cholesteral or low fat diet, you may want to stay clear of this recipe. If not, whatcha waitin' for! Dig in! First step, fry up about a half pound of bacon that has been cut up into bite size pieces. I prefer to use a thick slice smoked bacon, but lean turkey bacon does just as well. Fry to preference. Put the bacon to the side Next step fry up about 1 pound of fresh or thawed ground beef with about 3/4 cup of diced green bell pepper, 3/4 cup of diced onion, and 3/4 cup of red bell pepper (toss in any other vegetable of choice at this time as well) in an iron skillet or a dutch oven. (If you have a dutch oven, it would be best to fry in this as you'll be using this to slow cook the chili, if you use a crock pot an iron skillet will suffice) As you fry the beef throw in a little bit of chili spice, basil, and fresh minced garlic or garlic powder with about pinch of ground cumin seed. Once the beef is fully cooked, throw in the bacon and 3 cans of tomato sauce. If you like your chili a little thick leave it as is. However if you like your chili thin, add a can full of water or substitute the tomato sauce with V8 or tomato juice. Add in 2-3 cans of beans of your choice. In this pot I used 1 can of pinto bean and 1 can of light red kidney beans. Next stir in a can of diced tomatoes or dice fresh tomato's. Stir the contents. Next cover the top with a good coating of chili powder. Stir till the powder is evenly distributed. Keep the heat medium high till the chili comes to a boil. Once the chili starts bubbling lower the heat to medium low to low heat and cook for an hour. Stir periodically to prevent settling. Covering the pot (or dutch oven if you choose to use) is optional. If you wish to prevent the chili from cooking down, it's best to cover. However if you want it to be a little bit thicker, cook it uncovered. The bacon adds a bit of a smokey flavor to the chili and compliments the tomato sauce by kind of reducing the effects of the acidity of the tomato's just a little bit. Either way it's a great simple alternate recipe for an other wise great meal. This should serve 6-8 bowls. *update* For the Adventerous! If you want to add a bit of tang to the stew, Try adding a can of your favorite brew (the darker the better) for a unique taste! Warning though, it may thin out the Chili a bit. so you may need to consider adding to taste.Chicken Stew with Rosemary Dumplings
Chicken Stew with Rosemary Dumplings From Slow Cooking Magazine Vol. XVIII, No 1. 2008 1/2 c flour 1 tsp salt 1/2 tsp pepper 1 whole chicken (about 3 lb) OR 3 boneless skinless chicken breasts, cut into pieces. 4 large carrots, peeled and sliced 1in thick (I used precut carrot sticks) 2 stalks celery, sliced 1/2 in thick 1 onion thinly sliced 1 tsp dried rosemary 2 cups (one can) chicken broth Dumplings: 1 c flour 2 tsp baking powder 1/2 tsp dried rosemary 1/2 tsp salt 1/2 c milk 1 egg 1. Chicken: Combine flour, salt and pepper in a bowl or food storage bag. In batches, add chicken pieces to flour micture and toss to coat. Transfer to a plate. heat oil in a large non stick skillet, over medium high heat. Add chicken pieces and cook 8 to 10 minutes or until brown on all sides. set aside. 2. Add the carrots, celery onion and rodemary to 5-6qt slow cooker. Place chicken pieces over vegetables. Pour 1/2 cup broth into the skillet and cook over medium high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock or broth. 3. Cover and cook on High 4 to 6 hour or low 8 to 10 hours, until vegetables are tender and stew is bubbling. 4. Dumplings: Whisk flour, baking powder, dried rosemary and salt in a bowl. combine milk and egg in a measuring cup, mix well then add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix- lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on high for 25 to 30 minutes or until tester inserted into center of dumpling comes out clean. Per serving: 381 cal, 49 g pro, 21 g car, 4 g fib, 11 g fat(3 g sat fat), 26% cal from fat, 121 mg chol, 1,391 mg sod
Are you a chili lover? If you are, then you are going to love 600 Recipes For Chili Lovers! Inside you'll find every imaginable version of chili. There's chilies with beans and without, with meat and without, vegetarian chilies, and short-fat variations on the classic dish that so many Americans love. If you compete in chili competitions then you probably don't need a chili cookbook, if you don't then you need at least one good chili cookbook. 600 Recipes For Chili Lovers is a good one to have.Similar posts:
Are you a chili lover? If you are, then you are going to love 600 Recipes For Chili Lovers! Inside you'll find every imaginable version of chili. There's chilies with beans and without, with meat and without, vegetarian chilies, and short-fat variations on the classic dish that so many Americans love. If you compete in chili competitions then you probably don't need a chili cookbook, if you don't then you need at least one good chili cookbook. 600 Recipes For Chili Lovers is a good one to have.
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