Read e-book online Weight Watchers New Complete Cookbook, Fourth Edition PDF

By Weight Watchers

ISBN-10: 1118116836

ISBN-13: 9781118116838

At Weight Watchers, we think that adjust is good—and Weight Watchers New entire Cookbook, that includes our new PointsPlus program,
is excellent for an individual who likes to devour and needs to include a more fit way of life. Heres a peek at whats inside:
More than 500 attractive recipes choked with nutritious and healthy lean meats, entire grains, culmination, and greens so youll remain fuller, longer
Over 60 attractive colour images together with worthwhile how-tos
Smart how one can change out elements and nonetheless create lighter nutrition with plenty of flavor
Must-know kitchen fundamentals, together with stocking a fit pantry, kitchen instruments, very important nutrients defense recommendation, and measuring pointers
Over a hundred fit additional counsel boasting rules for part dishes and pleasurable add-ons
Kitchen methods and strategies that may make you a culinary professional in no time
Complete dietary research for every recipe, together with sodium and fats counts and a PointsPlus worth for every recipe

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Read Online or Download Weight Watchers New Complete Cookbook, Fourth Edition PDF

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Additional info for Weight Watchers New Complete Cookbook, Fourth Edition

Sample text

Place peppers, cut side down, on prepared pan. Broil 5 inches from heat, without turning, until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes. 3 When cool enough to handle, peel peppers and cut into large pieces; transfer to food processor. 4 Heat oil in small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add garlic and all remaining ingredients to food processor and puree. Use or refrigerate in covered container up to 2 days.

2 Combine fennel seeds and peppercorns in spice grinder and process until finely ground. Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

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Weight Watchers New Complete Cookbook, Fourth Edition by Weight Watchers


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