Download The American Cancer Society's Healthy Eating Cookbook: A by American Cancer Society PDF

By American Cancer Society

In the recent version of this well known cookbook, aspiring cooks and novice chefs alike will notice greater than three hundred basic and scrumptious recipes that would flip fit consuming right into a party of excellent foodstuff, together with recipes from a few of their favourite foreign celebrities. Reflecting the most recent learn and up-to-date suggestions for fit consuming, this cookbook makes it enjoyable to consume correct and comprises information for shrewdpermanent buying, quickly methods for judging element sizes, and scrumptious substitutions.

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Additional resources for The American Cancer Society's Healthy Eating Cookbook: A Celebration of Food, Friendship, and Healthy Living

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7 grams of fat Stuffed Mushroom Caps 24 thin slices bread, crusts trimmed 24 medium fresh mushrooms 1 cup fine whole-wheat bread crumbs 1/4 cup fresh parsley, finely chopped 1 clove garlic, minced Salt and freshly ground pepper to taste 4 teaspoons corn oil margarine 2/3 cup part-skim mozzarella cheese, shredded Preheat oven to 300°. Flatten bread with a rolling pin and cut 24 rounds with a 1 1/2-inch cookie cutter. Press bread rounds into miniature muffin cups and bake for 20 to 25 minutes or until light brown.

Ladle soup into soup bowls. Garnish each serving with 1 rounded teaspoon yogurt or Mock Sour Cream. Makes 8 servings. Approx. per serving: 65 calories; 1 gram of fat Mock Sour Cream 1 cup low-fat cottage cheese 1/4 cup fat-free buttermilk 1/2 teaspoon (or more) fresh lemon juice Combine cottage cheese and buttermilk in a blender. Process until smooth. Stir in lemon juice to taste. Makes 1 cup. (4 to 8 servings) Approx. 2 grams of fat Black Bean Soup 1 pound dried black beans, rinsed 8 cups water 1 tablespoon corn oil or safflower oil 2 medium onions, chopped 1 green bell pepper, chopped 1 carrot, peeled and shredded 4 cloves garlic, minced 2 teaspoons fresh oregano or 1 teaspoon dried oregano 1/2 teaspoon cumin seed, crushed 1 teaspoon salt (optional) 1/2 teaspoon pepper 2 tablespoons fresh lemon juice 2 cups brown rice, cooked 1 cup low-fat plain yogurt Chopped green onions Place beans and water in a large saucepan and boil for 2 minutes over medium-high heat.

Approx. per serving: 98 calories; 2 grams of fat Split Pea and Barley Soup 6 cups chicken broth, either homemade or canned 1-1/2 cups dried split peas 1/2 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk celery, coarsely chopped 1 clove garlic, minced 1/2 cup pearl barley Salt and freshly ground white pepper to taste Place broth, split peas, onion, carrot, celery, and garlic into a 3-quart soup pot. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, for 1 hour.

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