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 shrewdpermanent Cooking all started Canada's fit consuming revolution.

Anne Lindsay's clever Cooking features:
* Over two hundred recipes for appetizers, soups, salads, dinner entrées, baking and desserts
* An research for every recipes exhibiting energy, fats, protein, carbohydrate, sodium and fiber
* the newest food info on lowering you probability of melanoma via diet

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

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Read Online or Download Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living PDF

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Extra info for Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living

Sample text

Serve soup hot or cold. 1 tbsp 1 3 2 tbsp 1 2 1 cup 2 cups 2 cups 2 tbsp 2 tbsp 1 tbsp Dash canola or olive oil medium onion, chopped large cloves garlic, minced all-purpose flour can (19 oz/540 mL) tomatoes (undrained), chopped potatoes, peeled and diced vegetable or chicken stock 2% evaporated milk or 2% fresh milk corn kernels (canned, frozen or from cooked cob) chopped fresh parsley leaves chopped fresh chives or green onions chopped fresh tarragon leaves (or 1 tsp/5 mL crushed dried) hot pepper sauce Salt and pepper 15 mL 1 3 25 mL 1 2 250 mL 500 mL 500 mL 25 mL 25 mL 15 mL Dash In heavy saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until tender.

Nutrition Bonus One serving is a very high source of vitamin A, dietary fiber and folacin. Bean and Vegetable Soup This hearty soup is a meal on its own and handy to have ready in the refrigerator or freezer to simplify hectic mealtimes. Individual portions are easy to reheat in the microwave. Serve with homemade bread and a crisp salad. 5 L carrots, thinly sliced 3 cloves garlic, minced 3 large onions, sliced 2 potatoes (unpeeled), cubed 2 can (19 oz/540 mL) pinto or romano 1 (cranberry) beans, drained and rinsed* can (19 oz/540 mL) kidney beans, 1 baby lima beans, black-eyed peas or flageolets, drained and rinsed can (19 oz/540 mL) garbanzo beans 1 (chick-peas), drained and rinsed chopped fresh parsley and/or coriander 125 mL (cilantro) leaves crushed dried basil leaves 15 mL crushed dried oregano leaves 10 mL each Worcestershire sauce and pepper 5 mL Salt In large saucepan, combine water, carrots, garlic, onions and potatoes; bring to boil.

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.

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