(This Title Is Being Revised And Will Be Available May, 2009)
263 pages, comb-bound, $16.95
- More quick-to-prepare low-fat recipes
- Appeals to the whole family
- Over 180 low-fat/low-cholesterol recipes
- Diabetes exchanges
Five weekly menus with a weekly grocery list
Tips for trimming fat from your diet
Steps to determine calorie needs and recommended fat
Tips to reduce sodium
Exercise tips
Grams of Fat in Common Foods
Looking at Food Labels for Fat
Over 180 quick recipes, low in fat and cholesterol
Food exchanges for diabetes and weight loss
Conventional and microwave directions
Nutritional analysis for each recipe - everything needed to calculate for Weight Watchers
Appetizers and Sauces; Breads; Soups and Stews; Vegetables; Salads; Rice, Bean and Pasta Side Dishes; Sandwiches; Meatless Entrees; Poultry; Seafood; Beef and Pork; Ground Meat and Sausage; Desserts
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Quick & Healthy Recipes and Ideas, Third Edition

Praises for this Cookbook:
" Great recipes. Highly recommended."— John P. Foreyt, Ph.D, Professor, Baylor College of Medicine
" ... lives up to its name ... and then some!" — Peggy Paul, RD, LD, Director, Oregon Dairy Council
" ... filled with practical nutrition tips, lots of menu ideas, and easy recipes for tasty family foods."— Nancy Clark, MS, RD, Sports Nutritionist
" ... recipes you are sure to enjoy!"— Marion J. Franz, MS, RD, CDE, Director of Nutrition, International Diabetes Center
Reviewer: Ralph Heinze, Editor, FoodNet.com from Seattle, WA
Not only helpful for dieters, this book contains necessary nutrient exchanges and helpful information for diabetics.
Reviewer: Ellie from OR
I have converted all of the recipes to Weight Watcher Points. The table in back of the book with all of the nutrient information made this really easy to do. Both Quick & Healthy books are my cooking Bibles.
Reviewer: Jan from Atlanta, GA
I've had both of these cookbooks for several years now. They are pretty ragged because they've been used so much! The recipes are easy to prepare, don't involve too many steps or ingredients, and use "normal" ingredients that are easy to keep on hand. |