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Mr. Food a Little Lighter

Overview

Mr. Food has always said that moderation is the key to better eating. Now, he offers 250 recipes with a little less fat, salt, and sugar, and fewer calories, yet still bursting with flavor! There's everything to make your mouth water, from T.V. snacks like Roasted Pepper Dip and Italian-Style Nachos to meal-starters and go-alongs including Honey-Mustard Dressing, Southern Slaw, Creamy Mushroom Soup, and Mixed-up Roasted Vegetables. You'll be surprised by how many of your favorite dishes are here, from Beefy Fried...
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Overview

Mr. Food has always said that moderation is the key to better eating. Now, he offers 250 recipes with a little less fat, salt, and sugar, and fewer calories, yet still bursting with flavor! There's everything to make your mouth water, from T.V. snacks like Roasted Pepper Dip and Italian-Style Nachos to meal-starters and go-alongs including Honey-Mustard Dressing, Southern Slaw, Creamy Mushroom Soup, and Mixed-up Roasted Vegetables. You'll be surprised by how many of your favorite dishes are here, from Beefy Fried Rice and Mardi Gras Jambalaya to Turkey Pot Pie and Lemon-Roasted Chicken. Of course, there are some dynamite meatless recipes, too, like Carefree Vegetable Chili, Fresh Veggie Burgers, and Spicy Baked Linguine. And who said you can't enjoy yummy desserts without feeling guilty? Indulge in all kinds of treats, from Bite-Sized Chocolate Chippers to Apple Cream Pie. Mr. Food also shares extra-helpful tips on eating lighter at home and away, shopping smarter, and making sense of food labels.
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Product Details

  • ISBN-13: 9780688131395
  • Publisher: HarperCollins Publishers
  • Publication date: 12/28/1996
  • Pages: 310
  • Product dimensions: 6.47 (w) x 9.58 (h) x 1.13 (d)

Read an Excerpt

Crazy Crab Salad



Just glancing at these ingredients might make you think that it's a crazy combination. It is...it's crazy enough to be super-delicious (and really colorful, too)!

1/3 cup reduced-fat sweet and spicy French salad dressing
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (16 ounces) sliced peaches, drained and 1/4 cup juice reserved
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen imitation crabmeat, thawed and flaked
3 large celery stalks, thinly sliced
1 medium-sized red bell pepper, coarsely chopped


In a large bowl, combine the dressing, salt, and white pepper; mix well. Cut the peaches into 1-inch chunks and add them to the dressing, along with the reserved 1/4 cup peach juice and the remaining ingredients; toss to coat. Cover and chill for at least 1 hour, or until ready to serve.

6 to 8 servings

Note: Sliced canned pears or apricots are a nice option in place of the peaches.


Bottomless Vegetable Lasagna



Why "bottomless"? Because there are no noodles on the bottom as in regular lasagna. And once you taste it, you're gonna wish it was in a bottomless pan!

1 can (10 3/4 ounces) reduced-fat condensed cream of chicken soup
1 container (15 ounces) partskim ricotta cheese
4 ounces reduced-fat cream cheese, softened
1 package (16 ounces) frozen broccoli, carrots, and cauliflower, thawed
1 package (10 ounces) frozen peas, thawed
6uncooked lasagna noodles
1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided


Preheat the oven to 350 degrees F. Coat a 9" X 13" glass baking dish with nonstick vegetable spray. In a large bowl, combine the soup, ricotta cheese and cream cheese; add the frozen vegetables and mix well. Spread 1/3 of the vegetable mixture in the bottom of the baking dish. Press 3 lasagna noodles into the vegetable mixture. Spread 1/2 of the remaining vegetable mixture over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Arrange 3 noodles on top, pressing down gently; top with the remaining vegetable mixture. Cover tightly with aluminum foil and bake for 1 hour and 20 minutes. Remove the foil and sprinkle with the remaining 1/2 cup mozzarella cheese. Return to the oven and bake for 5 more minutes, or until the cheese is golden and melted.

6 to 9 servings

Mr. Food a Little Lighter. Copyright © by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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