Weight Watchers Great Cooking Every Day

Overview

America-America's leading professional cooking school-to offer this cutting-edge collection of flavorful, healthful recipes that both eager beginners and experienced cooks will enjoy. Whether the goal is to lose weight or to cook with a lean touch, this must-have volume points the way. It includes:

  • 250 delectable recipes that reflect fine cooking techniques
  • Recipes ranging from appetizers to desserts that bring high flavor to healthful dishes ...
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Overview

America-America's leading professional cooking school-to offer this cutting-edge collection of flavorful, healthful recipes that both eager beginners and experienced cooks will enjoy. Whether the goal is to lose weight or to cook with a lean touch, this must-have volume points the way. It includes:

  • 250 delectable recipes that reflect fine cooking techniques
  • Recipes ranging from appetizers to desserts that bring high flavor to healthful dishes such as Risotto with Scallops and Asparagus, Grilled Flank Steak with Pineapple and Roasted Shallots, and Chocolate Truffles
  • Weight Watchers' phenomenal 1-2-3-Success Weight Loss Plan POINTS values, plus nutrition information for every recipe
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Product Details

  • ISBN-13: 9780028635309
  • Publisher: Wiley
  • Publication date: 12/28/2000
  • Series: Weight Watchers Series
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 7.54 (w) x 9.37 (h) x 1.04 (d)

Read an Excerpt

250 Delicious Recipes Plus Techniques and Tips From the Culinary Institute of America



How can cooking be creative without being complicated? How do you find inspiration to put delicious, healthful food on the table every time you cook? By turning to the pages of Weight Watchers Great Cooking Every Day, a cookbook created by Weight Watchers and the chefs of The Culinary Institute of America.

Now instead of another meal of deli sandwiches, you can enjoy Smoked Turkey and Roasted Pepper Panini. Or rather than making the same pasta standby, try Penne with Creamy Garlic-Parmesan Sauce. And how about adding a flavorful kick to dinner by serving Bolivian Beef Stew, a simple and soul-satisfying alternative to ordinary stew that includes jalapeno, acorn squash, red potatoes, and corn?

No matter what you serve, you should treat yourself and your family to dessert. Chocolate Fudge Cookies always hit the spot, and for something simple but spectacular, try Berry Napoleon.

These are just a few examples of the inspired recipes in Weight Watchers Great Cooking Every Day. They show how to maximize the natural flavors of foods and pair fresh, quality ingredients together for delicious results.

Throughout the book, the chefs of The Culinary Institute of America share tips that help you shop for ingredients and prepare your meals. You'll find useful buying and handling advice for flavor-packed ingredients such as portobellos, tomatillos, dried chiles, demi-glace, and more. You'll also learn clever techniques like dry-searing meats and working the pizza dough.

The recipes and information in Weight Watchers Great Cooking Every Day will enhance all yourcooking so that you'll develop the skills, creativity, and efficiency that has become second nature to chefs.

Of course, to help you maintain a healthful diet, every recipe also includes both nutrition information and POINTS values from the new Weight Watchers Winning Points® Weight Loss Plan.

With straightforward recipes and more than 30 tantalizing color photos for salads, soups, fish, meats, breads, desserts, and more, this cookbook will tempt you with how easy it is to make good food and to be a creative cook. Here's to great cooking every day!

Pad Thai



Enjoy a bowl of Thailand's most famous noodle dish - made easy! There are no hard-to-find ingredients in this version, just plenty of savory mushrooms, soy sauce, garlic, lime juice and hot chile paste. Scallions, bean sprouts and peanuts add crunch; feel free to toss in shredded carrots or cucumber to bulk up the vegetables. For ingredients, check the Asian food aisle in supermarkets, gourmet shops, or Asian markets.

Makes 4 servings

4 ounces rice vermicelli, rice sticks, or spaghetti

1 cup water

10 dried Chinese black mushroom caps (about 1 ounce)

2 teaspoons vegetable oil

8 scallions, minced

1 garlic clove, minced

1 teaspoon hot chile paste

¼ up fresh lime juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon sugar

3 egg whites

1 cup bean sprouts

¼ cup dry-roasted peanuts, chopped

Fresh cilantro leaves (optional)

1. Cook the vermicelli in a large pot of boiling water until just tender, 1 to 2 minutes. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool, then drain. If using spaghetti, cook according to the package direction, rise in a colander under cold water and set aside.)

2. Meanwhile, bring the water to a boil in a small saucepan; add the mushrooms, cover and remove from the heat. Let stand 20 minutes to soften. Drain the mushrooms, discarding the liquid and squeezing out the excess water. Thinly slice the mushrooms and set aside.

3. Heat a large nonstick skillet or wok. Swirl in the oil, then add the scallions and the garlic. Sauté until fragrant, about 10 seconds. Add the chile paste; cook, stirring constantly, until fragrant, about 10 seconds. Add the lime juice, soy sauce, and sugar; cook, stirring, until the sugar dissolves, about 30 seconds.

4. Add the mushrooms; cook until they have absorbed some of the sauce, about 1 minute. Stir in the egg whites; cook, stirring gently, until they begin to set, about 30 seconds. Add the vermicelli and bean sprouts; cook, tossing gently, until mixed and heated through, 2 to 3 minutes. Serve, sprinkle with the peanuts and (if using) the cilantro.

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Table of Contents

Chapter 1: Healthy Eating in the Twenty-First Century.
Chapter 2: Appetizers and Hors D'oeuvres.
Chapter 3: Salads.
Chapter 4: Soups.
Chapter 5: Pizzas, Sandwiches, and Wraps.
Chapter 6: Pasta.
Chapter 7: Fish.
Chapter 8: Shellfish.
Chapter 9: Poultry.
Chapter 10: Meat and Game.
Chapter 11: Grains.
Chapter 12: Eggs, Beans, and Tofu.
Chapter 13: Vegetables.
Chapter 14: Fruits.
Chapter 15: Breads.
Chapter 16: Desserts.
Index.
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