Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes
The most trusted name in weight loss makes healthy eating fast and delicious. Perfect for everyone who thought they were too busy" to cook healthy food, these meals are ready in 15, 20, or 30 minutes — just pick the time frame that fits your schedule. The wide range of recipes will please everyone, from fussy kids to gourmets. Sample Pierogies with Creamy Mushroom and Sherry Sauce, Berries and Cream Blintzes, Pepper-Crusted Flank Steak with Cucumber Relish, Cuban Sandwiches, Easy Paella, Tuna...
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250 delicious dishes that weight-conscious cooks can whip up only in minutes! Healthy home-cooked meals - in less time than it takes for take-out delivery. That's what most people get with this all-new paperback cookbook from the most trusted name in weight loss. Inspired by a popular WW magazine, the book showcases 250 scrumptious breakfasts, lunches and dinners that people can put on the table fast - in either 15, 20, or 30 minutes. Each recipe - Berries and Cream Blintzes, Pepper-Crusted Flank Steak with Cucumber Relish, Cuban Sandwiches, and East Paella, among many others - comes with simple, clever ideas to turn a single recipe into a complete and healthy meal. In addition, there's full nutritional analysis and a Weight Watchers Winning Points value for every recipe. With color photos of the delicious food and tons of time-saving tricks and techniques, this is sure to become the cookbook of choice for anyone who think she's "too busy" to cook.
Zesty Chicken with Shallots, Capers and Olives\ \ \ \ This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.\ Makes 4 servings\ 1 pound thin-sliced skinless boneless chicken breasts\ 1 teaspoon dried rosemary, crumbled\ ½ teaspoon salt\ ½ teaspoon coarsely ground q1`black pepper\ 2 teaspoons olive oil\ 2 shallots, chopped\ 1 garlic clove, minced\ 3 tablespoons cider vinegar\ ¼ cup dry white wine\ 1 (14 ½ ounce) can dried tomatoes, with their juice\ 5 kalamata olives, pitted and chopped\ 1 tablespoon capers, drained\ ¼ cup chopped fresh basil\ 1. Sprinkle the chicken with rosemary, salt and pepper.\ 2. Heath the oil in a large nonstick skillet over medium-high heat. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds. Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.\ Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.\ Per serving: 186 Calories, 4 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 878 mg Sodium, 8 mg TotalCarbohydrate, 1 g Dietary Fiber, 28g Protein, 34 mg Calcium\ 4 POINTS per serving
Introduction.Chapter 1: 15 Minute Recipes.Chapter 2: 20 Minute Recipes.Chapter 3: 30 Minute Recipes.Metric Conversion Chart.Index.
