By Editors of Good Housekeeping
Chook continues to be the most well-liked dish at the menu and the precise nutrients whilst you're going low calorie. listed here are recipes that may fulfill your urge for food with no increasing your waistline: quickly, easy-to-make, and flavorful stir-fries, stews, grills, roasts, salads, and sandwiches, in addition to inspiring mix-and-match aspects (even desserts). try out favorites like chook Tortilla Soup, fish fry fowl Cutlets with Citrus Slaw, and fit Makeover bird and Dumplings! every thing tastes so stable you won't think they're lower than four hundred energy!
Read Online or Download 400 Calorie Chicken: Easy Mix-and-Match Recipes for a Skinnier You! (Good Housekeeping Cookbooks) PDF
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Additional info for 400 Calorie Chicken: Easy Mix-and-Match Recipes for a Skinnier You! (Good Housekeeping Cookbooks)
Garnish the blush-colored sauce with chopped fresh parsley. 1 premarinated peppercorn pork tenderloin (about 11/4 pounds, or 570 g) 2 teaspoons paprika, sweet or smoked 2 tablespoons (28 ml) olive oil 3 /4 cup (175 ml) ruby port 1 cup (250 g) refrigerated or jarred Alfredo sauce Parsley, for garnish Slice the pork crosswise into 3/4-inch-thick medallions. Dust all over with the paprika. Heat the oil in a large skillet over medium-high heat. Add the pork (in batches, if necessary) and cook, turning once, until the pork is no longer pink, 2 to 3 minutes per side.
Rub the entire surface with the pesto. ) Roast until well browned all over, 15 to 20 minutes. Reduce the oven temperature to 325ºF (170°C, or gas mark 3) and roast until an instant-read thermometer inserted into the meat (but not the center) registers 120ºF (50°C) for medium-rare, 20 to 25 minutes more. Remove from the oven, cover loosely with foil, and let rest for 10 to 15 minutes. Slice about /1 2-inch thick. qxd 7/29/06 2:01 PM Page 48 Pan-Seared Steaks with Spicy Tomato Sauce Botanically speaking, sweet bell peppers are a mild form of chile.
Add the onion and bell peppers. Cook, stirring occasionally, until softened, about 4 minutes. Scrape the vegetables to the side and crumble in the beef and pork. Add the chili powder and garlic and cook, flipping and breaking the meat into small chunks, until the meat is browned, about 5 minutes. Reduce the heat to medium-low and stir in the corn and sauce until heated through. Scrape the mixture into a wide 3-quart (3-L) baking dish (such as 13 x 9-inch, or 33 x 23 cm). Slice the polenta into 12 rounds about 1⁄2-inch thick.