By Weight Watchers
At Weight Watchers, we think that vary is good—and Weight Watchers New whole Cookbook, that includes our new PointsPlus program,
is excellent for someone who likes to devour and desires to embody a more healthy way of life. Heres a peek at whats inside:
More than 500 beautiful recipes full of nutritious and healthy lean meats, entire grains, end result, and greens so youll remain fuller, longer
Over 60 appealing colour pictures together with invaluable how-tos
Smart how you can switch out elements and nonetheless create lighter nutrients with plenty of flavor
Must-know kitchen fundamentals, together with stocking a fit pantry, kitchen instruments, very important nutrition defense recommendation, and measuring pointers
Over a hundred fit additional advice boasting principles for aspect dishes and pleasurable add-ons
Kitchen tips and methods that would make you a culinary professional in no time
Complete dietary research for every recipe, together with sodium and fats counts and a PointsPlus price for every recipe
Read or Download Weight Watchers New Complete Cookbook, Fourth Edition PDF
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Extra resources for Weight Watchers New Complete Cookbook, Fourth Edition
Example text
Use or refrigerate in covered container up to 2 days. 1 serves 4 Stir together all ingredients in small bowl until mixed well. Serve at once or refrigerate in covered container up to 4 days. PER SERVING (2 TABLESPOONS): 20 grams, 34 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 53 mg Sod, 1 g Total Carb, 0 g Total Sugar, 0 g Fib, 0 g Prot, 13 mg Calc. PointsPlus value: 1 Add some tomato goodness to this already flavorful chimichurri by stirring in 1 or 2 finely chopped moist-packed sun-dried tomatoes (not packed in oil).
The mix of adds a subtle layer of flavor without a trace of spices depends on the cook, but the blend usually fishiness. includes allspice, thyme, nutmeg, and intensely hot Scotch bonnet or habanero peppers. indd 29 9/10/10 11:59 AM 30 Weight Watchers New Complete Cookbook Italian Dressing serves 4 ¼ cup reduced-sodium chicken broth 1 tablespoon chopped fresh basil 1 tablespoon white wine vinegar 2 teaspoons extra-virgin olive oil ½ teaspoon grated lemon zest ½ teaspoon salt 1 small garlic clove, minced ¼ teaspoon sugar ¼ teaspoon dried oregano, crumbled ¹ 8 teaspoon black pepper Combine all ingredients in small jar with tight-fitting lid.
Preheat broiler. Heat oil in cast-iron or other ovenproof skillet and set over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. 3 Whisk egg substitute in medium bowl until frothy; stir in onion mixture and all remaining ingredients. 4 Wipe skillet clean. Spray with nonstick spray and set over medium heat; pour in egg mixture. Reduce heat to medium-low; cook until set on bottom, about 10 minutes. 5 Broil frittata 5 inches from heat until top is set and lightly browned, about 2 minutes.