By Betty Crocker
For an individual who desires to scale down on their energy with no giving up on their favourite meals, Betty Crocker The 1,500 energy an afternoon Cookbook is the final word source. The formulation is easy: choose any of the great-tasting recipes for breakfast, lunch, dinner, and one or snacks, and they will upload as much as simply 1,500 energy. without hard-to-find materials or fancy arrangements, those recipes are by no means tough to organize. And with convenience meals like chili, burgers, and quesadillas, you are going to by no means believe disadvantaged. suggestions all through allow you to customise the recipes with "a little extra" or "a little much less" to arrive an everyday calorie objective above or less than the 1,500-calorie common for fit weightloss and administration.
- Features 2 hundred low-calorie recipes which are effortless to make, basic to customise, and constantly delicious
- Includes a hundred attractive full-color images that supply mouthwatering inspiration
- Begins with an introductory part that allows you to calculate your perfect calorie count number and contains pattern day-by-day menus, calorie charts for universal meals, and an workout chart
When it involves slicing energy and component keep an eye on, Betty Crocker The 1,500 Calorie an afternoon Cookbook makes it easy, effortless, and delicious.
Read or Download Betty Crocker's 1500 Calorie a Day Cookbook PDF
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Additional info for Betty Crocker's 1500 Calorie a Day Cookbook
Whole-grain strawberry pancakes 270 Calories Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes: 7 servings 1½ cups whole wheat flour 3 tablespoons sugar 1 teaspoon baking powder � teaspoon baking soda � teaspoon salt 3 eggs or 3⁄4 cup fat-free egg product 1 container (6 oz) vanilla thick and creamy low-fat yogurt 3⁄4 cup water 3 tablespoons canola oil 13⁄4 cups sliced fresh strawberries 1 container (6 oz) strawberry thick and creamy low-fat yogurt 1. In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside.
Stir in syrup; heat until hot. Remove from heat; keep warm. 2. In medium bowl, beat egg with whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. 3. Heat griddle or skillet over medium-high heat (375°F). Grease with canola oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook until puffed and dry around edges and bubbles form on top. Sprinkle each pancake with 1 teaspoon bran. Turn and cook other sides until golden brown.
In 10-inch skillet, heat oil over medium-high heat. Cook potatoes in oil 3 to 5 minutes, turning occasionally, until light brown. Stir in onions. Cook and stir 1 minute. 3. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon. 1 Serving: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 5mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 3g); Protein 11g % Daily Value: Vitamin A 20%; Vitamin C 10%; Calcium 8%; Iron 20% Exchanges: 1 Starch, 1 Vegetable, ½ Very Lean Meat, ½ High-Fat Meat Carbohydrate Choices: 1½ asiago-vegetable strata 160 Calories Prep Time: 30 Minutes Start to Finish: 5 Hours 25 Minutes Makes: 12 servings 1 large onion, chopped (1 cup) 2 cups sliced fresh mushrooms (from 8-oz package) 2 cups small fresh broccoli florets 4 plum (Roma) tomatoes, chopped (2 cups) 6 cups cubes (1 inch) 12-grain bread (7 slices) 6 eggs 1½ cups fat-free (skim) milk 3⁄4 teaspoon dried oregano leaves 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 teaspoon ground red pepper (cayenne) 1 cup shredded Asiago cheese (4 oz) 1.