30 Minutes to Mealtime: A Healthy Exchanges Cookbook (Healthy Exchanges Cookbooks)

30 Minutes to Mealtime: A Healthy Exchanges Cookbook (Healthy Exchanges Cookbooks)

Barbara Alpert

Language: English

Pages: 304

ISBN: 0399533427

Format: PDF / Kindle (mobi) / ePub


Now cooks on the go can prepare tasty, convenient meals at home in thirty minutes or less.

Between work, raising children, or seeking that mythical "me time," the home cook can get overwhelmed, putting preparation of healthy, tasty family fare on the back burner. This cookbook makes it faster and cheaper to prepare a complete, quick meal at home than to wait for take-out.

Here are 50 complete menus comprised of 200 recipes, each of which can be prepared from start to finish in half an hour or less. Also included are JoAnna's Ten Commandments of Successful Cooking, advice on how to read a recipe, and complete nutritional information for every dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

and simmer for 6 to 8 minutes or until mixture is heated through, stirring often. Each serving equals: Fettuccine-Style Chicken Serves 6 (scant 1 cup) 1 (10¾-ounce) can Healthy Request Cream of Chicken Soup ½ cup Kraft Reduced Fat Parmesan Style Grated Topping 1 teaspoon dried parsley flakes 2 cups diced cooked chicken breast 1 (4-ounce) can sliced mushrooms, undrained 1¼ cups frozen peas, thawed ½ cup fat-free milk ¼ cup Land O Lakes no-fat sour cream 2¼ cups hot cooked

adds acidity without distracting flavor. Apple cider vinegar, from apple cider, can be used in dressings and for pickling. Rice vinegar is used in many Asian dishes and adds an Eastern touch to sauces. Granny’s Carrot Salad Pimiento-Cheese Biscuits Heartland Hash Layered Lemon Bliss Granny’s Carrot Salad Serves 4 (½ cup) ½ cup Kraft fat-free mayonnaise 2 tablespoons Splenda Granular 2 tablespoons white distilled vinegar 2½ cups shredded carrots ¾ cup finely chopped

parsley flakes. Mix well to combine. Lower heat, cover, and simmer for 2 to 3 minutes, stirring occasionally. HINT: Thaw peas by rinsing in a colander under hot water for 1 minute. Each serving equals: Quick Skillet Dinner Serves 4 (1 cup) 8 ounces extra-lean ground sirloin beef or turkey breast 1 cup chopped celery ¾ cup chopped onion 1 teaspoon dried minced garlic 1½ cups frozen whole-kernel corn, thawed 1 (8-ounce) can Bush’s pinto beans, rinsed and drained ¾ cup chopped

parsley flakes. Mix well to combine. Lower heat, cover, and simmer for 2 to 3 minutes, stirring occasionally. HINT: Thaw peas by rinsing in a colander under hot water for 1 minute. Each serving equals: Quick Skillet Dinner Serves 4 (1 cup) 8 ounces extra-lean ground sirloin beef or turkey breast 1 cup chopped celery ¾ cup chopped onion 1 teaspoon dried minced garlic 1½ cups frozen whole-kernel corn, thawed 1 (8-ounce) can Bush’s pinto beans, rinsed and drained ¾ cup chopped

skillet. Continue cooking until mixture thickens and starts to boil, stirring often. Stir in Worcestershire sauce, black pepper, bread cubes, and Parmesan cheese. Pour mixture into prepared baking dish. Sprinkle Swiss cheese evenly over top. Bake for 15 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. Each serving equals: Skillet Salisbury Steak Serves 6 16 ounces extra-lean ground sirloin beef or turkey breast ½ cup finely chopped

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