Cooking Healthy with a Microwave: A Healthy Exchanges Cookbook
Over one million Healthy Exchanges(r) cookbooks in print!
In this all-new collection of more than 240 Healthy Exchanges recipes for the microwave, JoAnna M. Lund will have readers in and out of the kitchen faster than ever-without sacrificing good taste. From mouthwatering main dishes such as Creole Pork Tenders to fabulous sides like Rising Sun Rice Pilaf to irresistible desserts like Cherry Hill Cheesecake-and everything in between-JoAnna shows how the ever-convenient microwave was meant to be used.
- The best and worst foods for the microwave (or convection oven)
- Helpful hints for choosing and using ingredients
- Complete nutritional information for each recipe
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1A cup 8-cup microwave-safe mixing Bake in convection black pepper bowl on counter Bread butter-flavored cooking spray celery Cheddar cheese chicken continue to microwave Cool Whip counter and let Cover and microwave cup finely chopped cup Land cup Splenda Granular cup water cups frozen dried parsley flakes dry milk dry milk powder Evenly spoon Fat Free Milk fat-free Fiber DIABETIC EXCHANGES Fruit gm Carbohydrate gm Fat gm Fiber DIABETIC gm Protein graham cracker half & half HINT l/2 cup Land O Lakes large bowl let set Light Margarine margarine Meat mg Calcium mg Sodium microwave on HIGH microwave-safe mixing bowl minutes Optional Calories pan with butter-flavored pie plate Place bowl Place pan potatoes Preheat convection oven rack and let recipe serving equals shredded Kraft reduced-fat sliced Slider sour cream Spray an 8-by-8-inch Starch Starch/Carbohydrate Stir tablespoons teaspoon black pepper teaspoon dried parsley thawed Vegetable Velveeta wire rack Worcestershire sauce