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Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for - download pdf or read online

By Anne Lindsay

ISBN-10: 0771573898

ISBN-13: 9780771573897

First released in 1986, Anne Lindsay's shrewdpermanent Cooking started Canada's fit consuming revolution.

Anne Lindsay's shrewdpermanent 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 most recent nutrients details on lowering you threat of melanoma via diet

Use those time-tested recipes and the menu feedback to determine how effortless and engaging 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

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Nutrition Bonus One serving of this soup is a very high source of iron (36% of an adult’s daily requirement) and vitamin A (100%), and a high source of calcium. For a creamier soup, use 1 cup (250 mL) chicken stock or clam juice and 3 cups (750 mL) milk. Nova Scotia Seafood Chowder This flavorful maritime dish is from the Crawford family of Five Islands, Nova Scotia. Serve as a main course along with crusty rolls and a tossed green salad, or for an après-ski dinner buffet or after-theater party.

Serve it as first course for brunch, lunch or dinner. A ripe cantaloupe is very flavorful; an unripe one is not, so choose one that has a sweet fragrance and yields slightly to pressure at the blossom end. 1 1 cup 3 tbsp 1/2 tsp 2 tbsp 60-Minute Dinner Party Chilled Melon and Yogurt Soup (this page) Chicken with Snow Peas (page 91) Rice Tarragon Carrots (page 159) Frozen Lemon Cream (page 201) very ripe cantaloupe plain low-fat yogurt fresh lemon juice grated fresh gingerroot (or 1/4 tsp/1 mL ground ginger) chopped fresh mint leaves 1 250 mL 50 mL 2 mL 25 mL Cut cantaloupe in half and remove seeds.

You might not want to add salt because there is often enough in the ham. 5 L 300 mL 4 Remove any fat from ham bone. In large saucepan, combine ham bone, ham, water, peas and onions; bring to boil, skimming off any foam. Reduce heat and simmer, partially covered and stirring occasionally, for 2 to 3 hours or until peas are soft. If too thick; add more water. Season with salt and pepper to taste. Makes 10 servings, about 3/4 cup (175 mL) each. *Use the meat from the ham bone, or if nothing is left on the bone, buy ham.

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

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