By Betty Crocker Editors
A large selection of effortless weeknight dinners the full family members will love
Dinner won't ever get uninteresting with this compendium of weeknight dinner recipes from Betty Crocker. You'll locate soups and stews, skillet nutrition, main-dish salads, pizzas, sandwiches, casseroles, and lots more and plenty extra. With foodstuff which are simply as effortless to organize as they're scrumptious to devour, this ebook may also help you retain the kinfolk fed with minimal attempt.
Whether it's a gentle summer time meal or a hearty wintry weather meal you wish, the large publication of Weeknight Dinners has you coated! <UL> • comprises greater than 2 hundred basic, no-fuss recipes with mouthwatering full-color images throughout
• worthwhile icons spotlight speedy recipes that may be ready in half-hour or much less whereas an introductory part deals precious pointers on meal making plans and clever shopping
• With greater than two hundred recipes at simply $19.99, this publication is a lovely value
When it involves feeding households, not anyone has you coated like Betty Crocker. With The great publication of Weeknight Dinners, you'll have lots of nice dinner principles to dig into.
Read or Download The Big Book of Weeknight Dinners PDF
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Extra info for The Big Book of Weeknight Dinners
In sluggish 1 2 cooker, combine onion, carrots, celery, turkey, wild rice, tarragon and pepper. Pour broth over most sensible. 3 Cover; prepare dinner on Low warmth surroundings 6 to eight hours, stirring in peas in the course of final quarter-hour of cooking. 4 In small bowl, combine milk and flour; stir into soup. conceal; cook dinner on Low warmth environment approximately 20 mins longer or until eventually thickened. 1 Serving: energy 230; overall fats 2. 5g (Saturated fats 0g; Trans fats 0g); ldl cholesterol 25mg; Sodium 630mg; overall Carbohydrate 32g (Dietary Fiber 3g); Protein 19g Exchanges: 1 Starch, 1 different Carbohydrate, 1 Vegetable, 2 Very Lean Meat Carbohydrate offerings: 2 1 cup frozen candy peas, thawed 1 can (12 oz.) evaporated fat-free milk 1⁄3 cup all-purpose flour speedy Menu concept Serve with whole-grain rolls or varied crackers for an easy, hearty meal. Soups, Chilies and Stews 123 Tortilla Soup 6 servings PREP TIME half-hour begin to end forty five mins 1 Cut tortillas in part; minimize crosswise into 1 small onion, chopped (1⁄3 cup) ⁄4 -inch strips. In 3-quart saucepan, warmth oil over medium-high warmth. upload tortilla strips; prepare dinner, one-third at a time, till gentle brown and crisp. eliminate with slotted spoon to empty on paper towels. 2 cloves garlic, finely chopped 2 Heat oil last in saucepan over medium-high warmth. upload onion; 6 tender corn tortillas (6 inch) 1 ⁄4 cup vegetable oil 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped 1 carton (32 ounces) reducedsodium bird broth (4 cups) 1 can (14. five oz.) natural fireplace roasted diced tomatoes, undrained 1⁄2 teaspoon coarse (kosher or sea) salt 1 1⁄2 cups shredded cooked poultry 1 prepare dinner 2 mins, stirring often. upload garlic and chile; prepare dinner 2 to three mins, stirring often, until eventually greens are crisp-tender. Stir in broth, tomatoes and salt. warmth to boiling. lessen warmth; conceal and simmer quarter-hour. upload chook; warmth till scorching. 3 Divide half tortilla strips between 6 soup bowls. Ladle in soup. most sensible with avocado and cheese; garnish with final tortilla strips and cilantro. Serve with lime wedges. 1 Serving: energy 330; overall fats 20g (Saturated fats four. 5g; Trans fats 0g); ldl cholesterol 40mg; Sodium 730mg; overall Carbohydrate 20g (Dietary Fiber 5g); Protein 17g Exchanges: 1 Starch, 1⁄2 different Carbohydrate, 2 Lean Meat, 21⁄2 fats Carbohydrate offerings: 1 1 ripe medium avocado, pitted, peeled and reduce into 1-inch slices 1⁄2 cup shredded Monterey Jack cheese (2 ounces) Chopped clean cilantro, if wanted 1 lime, reduce into wedges speedy version you could replacement one other cheese for the Monterey Jack—try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese, sometimes called asadero or Oaxaca). 124 Betty Crocker the large publication of Weeknight Dinners Chicken Taco Stew in Bread Bowls three servings PREP TIME 35 mins begin to end 35 mins 1 can (11 ounces) refrigerated crusty French loaf 1 package deal (6 oz.) refrigerated cooked southwest-flavor chook breast strips, coarsely chopped 1 can (15 ounces) darkish crimson kidney beans, tired, rinsed 1 can (10 ounces) diced tomatoes with eco-friendly chiles, undrained 1 cup frozen corn 1 cup bird broth (from 32-oz carton) 1 tablespoon cornstarch 1⁄2 cup shredded Cheddar cheese (2 oz.) 1 Heat oven to 350°F.
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