Mr. Food Test Kitchen Guilt-Free Weeknight Favorites

Mr. Food Test Kitchen Guilt-Free Weeknight Favorites

Mr. Food Test Kitchen

Language: English

Pages: 208

ISBN: 1580405568

Format: PDF / Kindle (mobi) / ePub

Mr. Food Test Kitchen Guilt-Free Weeknight Favorites

Mr. Food Test Kitchen

Language: English

Pages: 208

ISBN: 1580405568

Format: PDF / Kindle (mobi) / ePub


Schedules are busy and time is short, but people with diabetes still need healthy meals to stay on track. Here to help is the Mr. Food Test Kitchen and the brand-new Guilt-Free Weeknight Favorites. Recognizing that weeknight meals are the most challenging home-cooked meals of the week, especially for those with families, work, or simply a shortage of time, this book was designed to help home cooks create healthy, delicious meals without falling into the trap of the fast food drive-thru or junk food delivery.

This new collection starts with a foreword from NASCAR phenom and ADA spokesperson, Ryan Reed. Diagnosed with diabetes as a teenager, Ryan has overcome the odds to become one of the brightest young talents in the racing world. He's also a strong advocate for proper nutrition and is on a mission to improve eating habits in a sport not known for healthy fare. He's eager to join the Mr. Food Test Kitchen in promoting healthy recipes perfect for people with diabetes.

With over 150 recipes, this is the quick and easy cookbook every busy person with diabetes needs to own.

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Grilled Bistro Salad Our Favorite BLT Salad Company Fancy Stacked Salad Farmer’s Chow Chow Relish Johnny Apple Slaw Caprese Pasta Salad Cucumber Dill Chill Kickin’ Shrimp & Avocado Salad Mediterranean Couscous Thai Broccoli Salad Guilt-Free Caesar Dressing Easy Blender Green Goddess Dressing Confetti Quinoa Toss Serves 6, about 3/4 cup per serving 1-1/2 cups water 1 cup uncooked quinoa, rinsed 1/4 cup finely chopped red onion 1/4 cup chopped yellow bell pepper 1/4 cup chopped red

Cheddar cheese 3/4 cup whole-wheat bread crumbs, divided 1/2 teaspoon onion powder 1/4 teaspoon black pepper 6 (4-ounce) boneless, skinless turkey breast cutlets 1 (10.75-ounce) can fat-free broccoli cheese soup 1 Preheat oven to 350°F. Coat a 9 × 13-inch baking dish with cooking spray. 2 In a large bowl, combine broccoli, cheese, 1/2 cup bread crumbs, onion powder, and pepper; mix well. 3 Place turkey cutlets on a cutting board and place an equal amount of the stuffing mixture in center of

onion, sliced into half moons 1-1/2 cups peeled and cubed sweet potatoes 1-1/2 cups peeled and cubed russet baking potatoes 1 (12-ounce) can diet cola 1 (12-ounce) bottle chili sauce 2 tablespoons Worcestershire sauce 2 tablespoons hot pepper sauce 1 Sprinkle salt, pepper, and garlic powder evenly over entire roast, then place roast in a 6-quart slow cooker. Place carrots, onion, sweet potatoes, and baking potatoes around roast. 2 In a medium bowl, combine the remaining ingredients; mix well,

a Bundt pan with cooking spray; set aside. 2. In a large bowl, mix flour, both kinds of Splenda, baking powder, baking soda, salt, and cocoa powder. 3. In a small bowl, combine buttermilk, oil, liquid egg, vanilla, and coffee. Add to flour mixture and with an electric mixer on medium speed, mix about 2 minutes, or until smooth. Pour into prepared pan. 4. Bake 35 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then invert onto platter. Let cool

combine 1-1/2 cups flour, baking soda, salt, 2 tablespoons Splenda, and cream of tartar. Cut in margarine with a pastry blender or 2 forks, until mixture resembles coarse meal. Stir in zucchini and chocolate chips, tossing well. Add buttermilk, stirring just until dry ingredients are moistened. 3. Sprinkle remaining flour evenly over work surface. Turn dough out onto floured surface; knead 4 or 5 times. Divide dough into 2 portions. Pat each portion into a 5-inch circle on prepared baking sheet.

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