Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes
Language: English
Pages: 384
ISBN: 1250052955
Format: PDF / Kindle (mobi) / ePub
Really hungry? In a rush? Weight Watchers Cook It Fast has 250 delicious, healthful, quick and easy recipes that will help you put food on the table in thirty minutes or less. Weight Watchers Cook It Fast has you covered for every meal of the day--and desserts too! You'll find ideas for
* Breakfasts that will get you going
* Lunches that can be enjoyed at home or brown-bagged
* Robust dinners for the times you're really, really hungry
* Slow cooker meals with no fuss
* Snacks and desserts to satisfy your cravings in no time
Weight Watchers Cook It Fast relies on fresh fruits and vegetables, lean meats and seafood, and whole grains to create tasty, satisfying dishes to fit your busy lifestyle.
scallions, sliced 1. Heat oil in large nonstick skillet over medium heat. Add potatoes, onion, garlic, salt, pepper, and sage; cook, stirring, until softened, about 5 minutes. 2. Using spatula, press down on potato mixture to make an even layer. Continue to cook, without stirring, until potatoes are lightly browned, about 5 minutes longer. 3. Place large plate on top of potato cake and carefully turn skillet over. Slide potato cake back into skillet. Using spoon, make 4 indentations in
1 tablespoon fresh lemon juice 2 teaspoons olive oil � teaspoon salt � teaspoon black pepper 1¼ pounds cooked, peeled, and deveined medium shrimp 2 large navel oranges, peeled and cut into �-inch pieces 1 fennel bulb, trimmed and very thinly sliced � small red onion, thinly sliced 12 pitted Kalamata olives 1. To make dressing, whisk together lemon juice, oil, salt, and pepper in serving bowl. 2. Add shrimp, oranges, fennel, onion, and olives and toss to coat. PER SERVING (about 2
Group VP, Editorial Director Theresa DiMasi Creative Director Ed Melnitsky Photo Director Deborah Hardt Managing Editor Diane Pavia Assistant Editor Katerina Gkionis Food Editor Eileen Runyan Editor Jackie Mills, R.D.N. Nutrition Consultant U. Beate Krinke Photographers Rita Maas Alan Richardson Food Stylists Anne Disrude Michael Pederson Prop Stylists Cathy Cook Bette Blau Chicken and Napa Cabbage Salad, here Contents A Quick Note Weight Watchers and the Simply
and salt in large bowl; toss to coat. 4. Thread beef, onion, and squashes alternately on 8 (12-inch) metal skewers. Place skewers on broiler rack and broil 5 inches from heat, turning occasionally, until an instant-read thermometer inserted into chunk of beef registers 145°F for medium, about 10 minutes. Serve with rice and sprinkle with cilantro. PER SERVING (2 skewers and � cup rice): 435 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 92 mg Chol, 675 mg Sod, 46 g Total Carb, 2 g Fib, 42 g
prepared muffin cups, filling each about halfway. 3. Sprinkle remaining � cup chocolate chips evenly over tops of muffins. Bake until muffins spring back when lightly pressed, about 10 minutes. Let muffins cool in pans on wire racks 10 minutes. Remove muffins from pans and let cool completely on racks. PER SERVING (2 mini muffins): 116 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 14 mg Chol, 118 mg Sod, 16 g Total Carb, 0 g Fib, 2 g Prot, 28 mg Calc. PointsPlus value: 3. bonus on the